Enjoy these delicious Paleo Broccoli Cheddar Fritters for a fun side dish or snack.
Avocado or Coconut oil cooking spray
8 ounces broccoli stalks and florets cut into 2” pieces
1 cup shredded dairy-free cheddar cheese (or Real Cheese as a non-paleo option)
3⁄4 cup grain free breadcrumbs, plus more if needed
1⁄2 teaspoon onion granules
1/2 teaspoon garlic granules
1⁄4 teaspoon baking powder
Himalayan pink salt and freshly ground black pepper to taste
Preheat oven to 375° F.
Spray a parchment-lined rimmed baking sheet with cooking spray.
Bring a large pot of salted water to a boil. Add broccoli stalks and boil for about 2 minutes, drain, let cool (Alternately, skip this step if using leftover cooked broccoli).
Attach the Metal Food Grinder with the coarse grinding plate to the power hub of your KitchenAid® Stand Mixer. Place mixing bowl under the grinder.
Add a few pieces of broccoli stalks to the food tray, then turn the mixer to speed 4 and push down with the food pusher. Continue to grind remaining broccoli stalks.
Attach the flat beater and bowl to your Stand Mixer.
Add cheese, egg, breadcrumbs, granulated garlic, and onion, baking powder, and 1⁄4 teaspoon of salt and pepper.
Mix on speed 4 until just combined (don’t over mix).
Refrigerate for about 10 minutes.
Using your hands or an ice cream scoop, form the mixture into about 15 patties and place on the baking sheet. If the mixture is too wet and not holding together, add a few more tablespoons of breadcrumbs. Spray the fritters with cooking spray.
Bake for about 30 minutes until golden brown, carefully flipping halfway through baking.
Share your Paleo Broccoli Cheddar Fritters with us on social media @snackinfree
Enjoy these paleo chicken wings for a fun and tasty dinner.
1/4 cup fermented honey or balsamic vinegar
1/8 cup coconut syrup or honey
1/4 cup coconut sugar
1/4 cup coconut aminos
2 tablespoons apple cider vinegar
3 garlic cloves, minced finely
1 tablespoon finely minced fresh ginger
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon chili powder
about 1.25 pounds chicken drumettes or wings
1 tablespoon sesame seeds, lightly toasted
a few pinches chopped fresh parsley
In a medium bowl, whisk together all ingredients except the last two and pour into a large bowl. Add chicken and coat thoroughly. Cover and place in refrigerator for 8 hours, or overnight to marinate.Turning the chicken occasionally to ensure even marination.
After the chicken marinates, preheat the oven to 400°F.
Line a baking sheet with aluminum foil. Place chicken in the pan, keeping the extra marinade for later. Bake the chicken for 25 minutes in the center of the oven.
In a small saucepan, bring the leftover marinade to a boil, then reduce the heat to a slow simmer. Cook over low heat, stirring as needed, for about 15 minutes or until thickened.
Remove drumsticks from the oven, coat each with the thickened marinade. Place the chicken back in the oven and cook for 10 – 15 more minutes. Pour remaining marinade into a large bowl, add the chicken and toss to coat the drumsticks/wings one last time, with any remaining sauce; then sprinkle with sesame seeds and parsley. Serve immediately.
Share your recipe or sweet and spicy paleo chicken wings with us on social media @snackinfree
Fresh made Pico de Gallo (recipe below), freshly chopped cilantro and I use Kite Hill Ricotta but you can use any dairy free cheese product.
Add all ingredients, except salt and pepper, to a large bowl and mix by hand or in the bowl of a mixer until well combined.
Season with salt and pepper to taste
Preheat tortillas in a frying pan.
Fill each tortilla with about 2 tablespoons of filling. Make sure not to overfill as this may weaken the tortilla.
Roll the filling in the tortilla like a cigar and place seam side down on a sheet pan until ready to cook. Repeat this step until all the tortillas are filled. (Remember the filling is completely cooked so at this point if you want to freeze them and cook them later you can. Just make sure you wrap them in an airtight container and thaw in the refrigerator thoroughly before frying.)
At this time you will want to preheat a frypan with 1 to 1 1/2 inch of oil.
Place each flauta, seam side down into preheated oil (be sure not to overcrowd the pan as this will lower the temperature of the oil.)
Cook each Flautas until golden brown on both sides, this will go very quickly, remember the filling is already cooked.
Transfer Flautas with tongs to a cooling rack or paper towel-lined pan to drain any extra oil.
To serve, place Flautas on a platter and drizzle with Snackin’ Free Ranch Dressing and top with Fresh Pico de Gallo, any Dairy Free Cheese, and Fresh Chopped Cilantro.
Pico de Gallo
3 fresh vine ripe organic tomatoes diced
2 organic Roma tomatoes diced
1 medium organic yellow onion diced
3 – 4 cloves organic garlic minced
1 or more fresh organic Jalapeño peppers minced with seeds removed
Juice of 1/2 organic lemon
1/4 cup organic tomato sauce
Salt to taste
Mix all ingredients together in a large bowl, let sit for about an hour or so to meld the flavors.
A good-old-fashioned paleo caramel apples recipe that is simple, Paleo and oh so delicious. This recipe can be used in may different ways from candy to caramel sauce.
8 – 10 medium green apples or approximately
4 – 5 medium apples (if you’d like to double dip them)
Wooden sticks – one per apple
1 cup plain or butter flavored organic and sustainable palm shortening (available at Snackin’ Free)
2 cups maple sugar (available at Snackin’ Free)
1 cup liquid sweetener: Fruit Sweet, Honey, or Maple syrup (available at Snackin’ Free)
14 ounces of sweetened condensed coconut milk (available at Snackin’ Free)
2 teaspoon pure vanilla extract (available at Snackin’ Free)
In a large Pot boil enough water to dip apples in. Dip Apples into Boiling water in order to remove wax, remove quickly, and dry. OR You can wash and dry apples. Insert a wooden stick into each apple and place into the refrigerator to cool.
Line a sheet pan with Parchment paper and slightly oil the parchment
In a large heavy saucepan, combine shortening, maple sugar, liquid sweetener, and salt. Cook, while stirring frequently, over medium heat until mixture comes to a low boil. This will take approx. 10 – 12 minutes. *Remember to stir frequently so the liquid does not burn on the bottom
Stir in condensed coconut milk and continue cooking and stirring until a candy thermometer reaches a hardball stage of 248º F. *NOTE: for a softer caramel use a lower temp of 235ºF.
Remove mixture from the heat; stir in vanilla. Be sure to stand back when adding the vanilla because it steams and bubbles until it is well incorporated into the mixtures.
Dip apples into hot caramel sauce and turn until evenly coated. Scrape excess caramel from the bottom of the apples. Place on a parchment-lined cookie sheet. Refrigerate 1 – 2 hours.
To DOUBLE – DIP
Reheat remaining caramel and repeat dipping directions.
While the caramel is still hot, garnish with chopped nuts, candies, mini chocolate chips, shredded coconut, crushed cookies, or melted chocolate, etc… as desired.
STORE, SERVE, & SHARE
To Store: let Caramel Apples cool completely, then store decorated apples in the refrigerator.
To Serve: let stand at room temperature 15 minutes before serving to allow caramel to soften.
Share: Share your finished product using the paleo caramel apples recipe by tagging @snackinfree on Instagram or Facebook.
Miss having teriyaki rice bowls? Use our super EASY Instant Pot Teriyaki Pork Recipe below to make Paleo Teriyaki Bowls. We use cauliflower rice that is easy to heat up on the stove or in the microwave.
This is the third of three recipes you can make with our Instant Pot Teriyaki Pork recipe. This means you can make multiple meals with the same protein, making meal prepping really easy for the week.
Thank you to Naughty Pig Butchery for supplying the beautiful pork butt used while making this recipe.
Electric pressure cooker. (Instantpot or other brand)
Nothing is better than perfectly cooked asparagus – and garlic makes everything better right? Try our paleo sautéed asparagus with garlic. This really is an easy side dish for during the week and it only takes 4 ingredients. I love recipes that only have a few ingredients.
1 bunch tender asparagus (cleaned and ends removed)
1 head of garlic
2 to 3 tablespoons avocado oil
Himalayan pink salt to taste
Remove ends, clean asparagus and dry with a towel.
Heat oil in a large fry pan.
Place asparagus in a frypan.
Add fresh pressed garlic on top of asparagus and sauté until asparagus, turning occasionally until tender (do not overcook).
Add salt to taste this paleo sautéed asparagus dish, serve and enjoy
Preheat the oven to 425 F. Line a shallow baking sheet with foil and set aside.
In a large bowl, mix all the meatball ingredients together with your hands until well combined. Form into balls, not too large, 1 to 2 inches is best.
Wrap each with 1 to 2 slices of bacon, depending on the size of the meatball and secure with toothpicks.
Place on baking sheet at least 2 inches apart and bake approximately 40 to 45 minutes or until a thermometer reads 165º F when inserted into the center of the meatball.
Remove from oven and brush liberally with Snackin’ Free BBQ sauce, then return to the oven and bake another 5-10 min.
Serve with a side of heated paleo barbecue sauce.
Before you wrap the meatballs with bacon why not try. . .
Green onion: using the green part only, wrap the meatball then follow directions 3 – 5.
Yellow onion: cut a yellow onion in half then in half again, separate the onion slices and use them to wrap the meatballs; then wrap with bacon and follow directions 3 – 5.
Mini Cabbage rolls: wrap each meatball with green cabbage and use marinara or tomato/ pasta sauce of choice in place of barbecue sauce. Then heat the rest of the tomato/pasta sauce and place it in a dish. When the meatballs are cooked then place them into the sauce and serve.
Teriyaki: In a small saucepan, add 1 bottle minus two (2) Tablespoons of Snackin’ Free Teriyaki dressing and heat, do not boil. Place 2 tablespoons of teriyaki in a small bowl with 2 teaspoons arrowroot powder and stir until combined. When ingredients in saucepan come to a simmer add the arrowroot mixture and stir until teriyaki thickens.
Here is the perfect easy paleo recipe for dinner. I mean bacon makes everything better, am I right? This Paleo Southern Bacon-Fried Cabbage recipe will have your family wanting more.
Prep Time 10 min | Cook Time 45 min | Serves 6
6 slices bacon, chopped
1 large onion, chopped
3 cloves garlic, minced
1 large head cabbage, cored and chopped
2 tsp. seasoned salt (available at Snackin’ Free)
1/2 tsp. ground black pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
Cook the bacon in a jumbo cooker over medium-high heat until crisp. Remove the bacon to a paper towel-lined plate. Reserve 2 tbsp. of the bacon grease and discard the rest.
In the same jumbo cooker, return the 2 tbsp. bacon grease. Over medium-high heat, cook the onion until it is soft, about 4 minutes. Add the garlic and continue to cook for an additional 1 minute. Stir in the cabbage and continue to cook and stir for 4-5 minutes. Add the seasoned salt, pepper, onion powder, and garlic powder. Mix well.
Reduce heat to low, cover, and allow to simmer, stirring occasionally, for about 30 minutes.
Just before serving, mix the bacon into the cooked cabbage. Serve the Paleo Southern Bacon-Fried Cabbage immediately.
These paleo baked stuffed apples are filled with spiced nuts and drizzled with warm honey.
This is a yummy and rustic paleo dessert and is absolutely perfect for fall. Just imagine smelling these tender stuffed baked apples as they’re cooking with the smell of spiced nuts drifting through your home. It is glorious! Serve warm with dairy free vanilla ice cream we love NadaMoo ice cream!
Makes 5-6 servings
5-6 Apples of your choice
1 cup of roughly chopped walnuts
1/2 a cup of roughly chopped pistachios
2 tsp of ground cinnamon
1/2 tsp of ground cloves
1/2 cup of honey, maple syrup, Fruit Sweet or agave
1/4 cup of honey, maple syrup, Fruit Sweet or agave
Warm honey on the stove top until honey is thinned but does not heat too long.
Mix the nuts and spices and 1/2 cup honey together in a separate bowl then proceed to fill the apples with this mixture. Be sure to fill all apples fully.
Use remaining warmed honey over the apples and
Bake in a preheated oven at 180 deg C for 25-30 mins.
Serve your paleo baked stuffed apples with a side of dairy free ice cream or cocowhip and enjoy.
Make some paleo cassava flour pancakes for the kiddos this weekend. Who doesn’t remember Sunday morning with the family with mom making pancakes in the kitchen…now you can continue the tradition with this paleo pancake recipe.
1 cup almond, coconut or other non dairy milk
3/4 cup cassava flour (available at Snackin’ Free)
1/3 cup coconut flour (available at Snackin’ Free)
3 eggs, beaten
2 Tbsp avocado oil (available at Snackin’ Free)
1 Tbsp maple or coconut sugar (available at Snackin’ Free)
1 Tbsp lemon juice
1 tsp baking powder
1/4 tsp baking soda
fat for oiling skillet or griddle
Preheat a stainless steel skillet on, or electric griddle to medium-low heat. Oil pan with fat of choice.
In a separate bowl, add milk and lemon juice and let sit for 5 minutes
Combine the flours, sugar, baking powder, baking soda, and salt. Set aside.
In a separate bowl, whisk the eggs, avocado oil, and milk, lemon juice mixture, then add to the flour mixture. Stir until combined.
Pour or spread about 1/4 cup batter on to pre-heated skillet, spacing pancakes at least a couple inches apart. Cook until bubbles appear on the surface, then gently flip to cook an additional 2-3 minutes on the other side.
If pancakes cook too quickly on the outside, but are undercooked on the inside, turn the heat down.
Serve with butter and maple syrup for a classic pancake experience.
Try this paleo pancake recipe for a paleo twist on a traditional breakfast recipe. This is also a great option topped with fresh fruit for brunch with the girls.
2 cups cassava flour (available at Snackin’ Free)
2 tsp. *** baking powder
Pinch of salt
1/2 tsp. ground cinnamon
1 1/2 cups full fat coconut milk (available at Snackin’ Free)
3 tbsp. coconut oil, melted.
2 tsp. vanilla extract. (available at Snackin’ Free)
1 cup sweet potato or pumpkin puree
Maple Syrup, Honey, *powdered Coconut Sugar or Maple sugar or Fresh berries, to serve
Place all the wet ingredients in a large bowl and whisk together.
Add all the dry ingredients and mix well If the batter seems too stiff, add more coconut milk/water until you have a smooth batter.
Heat a pan over medium-low heat or use a preheated electric griddle.
Spoon batter onto surface and cook until small bubbles appear on the surface then turn and cook until golden brown on both sides and cooked through.
Serve the pancakes immediately. (You can store them in the refrigerator and heat in the toaster oven.They also do freeze well but remember to thaw overnight in the fridge before re heating)
* Coconut and Maple sugar can be powdered in a coffee grinder or if using large amounts in the smallest contain of a high speed blender.
** You can make your own Fresh Fruit puree by adding the fruit of your choice (2 to 4 cups) a bit of sweetener (optional to taste) with a bit of water (2 Tablespoons to 1/4 cup) and a splash of fresh lemon juice (1 to 2 teaspoons) to a sauce pan and cook until fruit is soft. Then add all ingredients to a high speed blender and blending it on a high until it becomes a smooth pourable sauce. Use immediately or can refrigerated and will last approximately 1 week
*** To make your own aluminum and corn starch free baking soda mix together – 1 part baking soda and 2 parts Cream of tartar. (example: for this recipe mix together 3/4 teaspoon baking soda to 1 1/4 teaspoon Cream of Tartar)