Paleo Spicy Sriracha Brussels Sprouts

Ingredients

  • 1 lb. of brussels sprouts quartered (if brussels are large then cut into quarters).
  • 1 tbs. coconut oil
  • 3 tbs. coconut aminos 
  • 1 tsp. salt
  • 2 tbs. Wild Brine brand Green Sriracha
  • 1 tbs. tahini (optional)

Instructions

  1. Place your cast-iron skillet over medium heat, and allow it to heat up for a few minutes. If you aren’t using cast iron, don’t preheat your skillet until you have the brussel sprouts quartered.
  2. Quarter the brussel sprouts.
  3. Add 1 tbs. coconut oil to the pan. Add the brussels sprouts and allow to cook for 5 minutes, don’t touch the brussel sprouts during this time.
  4. Add the salt and stir the brussel sprouts and cook again for 3 minutes.
  5. Add the coconut aminos, Wild Brine green sriracha, and stir well. Cook 2 minutes.
  6. Turn off the heat and add the tahini. 
  7. Give it one last stir and serve!
Paleo Instant Pot Sloppy Joes_Snackin' Free

Paleo Instant Pot Sloppy Joe’s

Ingredients

  • 1 tbs. avocado oil
  • 1 small yellow onion, diced
  • 1 celery stalk, diced
  • 1/2 red bell pepper, diced
  • 3 garlic cloves, minced
  • 1 1/2 lb. (750 g) grass-fed ground beef
  • 1 cup (8 fl. oz./250 ml) organic tomato sauce
  • 1/2 cup (4 fl. oz./125 ml) ketchup-style chili sauce 
  • 1 tbs. Coconut Aminos
  • 1 tbs. Dijon mustard
  • 1 tbs. Apple Cider vinegar or vinegar of choice
  • 1 tbs. coconut sugar
  • 1 tsp. chili powder
  • Himalayan pink salt and freshly ground pepper
  • 1 tbs. arrowroot
  • 1 tbs. warm water
  • 6 Snackin’ Free Bread rolls, split and lightly toasted

Directions:

  1. In an Instant Pot set to “sauté,” warm the oil. Add the onion, celery, bell pepper, and garlic then sauté, stirring occasionally, until the vegetables start to soften (about 3 minutes).
  2. Add the beef and sauté, breaking up the meat with a wooden spoon, until no longer pink, (about 5 minutes).
  3. Add the tomato sauce, chili sauce, coconut aminos, mustard, vinegar, coconut sugar, chili powder, 2 tsp. salt and 1/2 tsp. pepper. Stir together.  
  4. Cover the pot with the lid, lock the lid into place and turn the valve to “sealing.” Set the Instant Pot to pressure cook at high pressure for 10 minutes.
  5. Turn the valve to “venting” to manually release the steam. When the steam stops, carefully remove the lid. 
  6. In a small bowl, stir together the cornstarch and warm water until combined. Add the cornstarch mixture to the beef mixture.
  7. Set the pot to “sauté” and cook, stirring occasionally, until the mixture is thickened, about 2 minutes. Season with salt and pepper. 
  8. To serve, place the bottom halves of the buns, cut side up, on warmed individual plates and top with the beef mixture, dividing it equally. Cover with the bun tops and serve immediately. Serves 6. 
Broccoli Cheddar Fritters_snackin' free

Paleo Broccoli Cheddar Fritters

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)
  • 1 egg
  • 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

Directions

  1. Preheat oven to 375° F.
  2. Spray a parchment-lined rimmed baking sheet with cooking spray.
  3. 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).
  4. 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.
  5. 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.
  6. Attach the flat beater and bowl to your Stand Mixer.
  7. Add cheese, egg, breadcrumbs, granulated garlic, and onion, baking powder, and 1⁄4 teaspoon of salt and pepper.
  8. Mix on speed 4 until just combined (don’t over mix).
  9. Refrigerate for about 10 minutes.
  10. 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.
  11. 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

Paleo Sheet Pan Fajitas - snackin' free

Paleo Sheet Pan Fajitas

Enjoy these delicious paleo sheet pan fajitas dinner, no need to stand over the stove top and less mess and dishes to get cleaned up.

Ingredients

  • 1 lb. grass-fed flank steak, cut into 1/2 inch strips about 2 inches long
  • 2 teaspoon Himalayan pink salt
  • 1 red and yellow bell pepper, seeded and thinly sliced
  • 1 yellow onion, cut into quarters, and thinly sliced
  • 3 cloves of garlic pressed or chopped finely
  • 2 tablespoons avocado oil
  • 1 tablespoon white wine vinegar
  • 2 tablespoons coconut aminos
  • 1 tablespoon chili powder
  • 1 tsp oregano
  • 1 lemon, juiced, about 3 tablespoons needed
  • 1 bunch fresh cilantro, chopped

Directions:

  1. Preheat oven to 425º F.
  2. In a bowl mix oil, coconut aminos, lemon juice, chili powder, garlic, and oregano and set aside.
  3. Place flank steak in a bowl and season with Himalayan pink salt add peppers and mix in the set-aside liquid and toss together until all are coated evenly.  
  4. Place on a non-stick or aluminum covered sheet pan and spread evenly. 
  5. Bake for approximately 12 to 15 minutes or until vegetables are tender and steak is cooked through.
  6. Serve nestled in grain-free Tortillas, topped with salsa or pico de Gallo, dairy-free sour cream, and fresh cilantro.

Share your paleo sheet pan fajitas dinner with us on social media @snackinfree

white chicken chili - snackin' free

Paleo White Chicken Chili

Make something new this week and try our paleo white chicken chili recipe.

Ingredients

  • 1 tbsp. extra-virgin olive oil or avocado oil
  • 1 small yellow onion, diced
  • 1 jalapeño, seeded and minced
  • 2 cloves garlic, minced
  • 1/2 tsp. oregano
  • 1/2 tsp. ground cumin
  • 2 (4.5 oz.) cans of green chilies
  • 3 organic boneless skinless chicken breasts, diced to 1 inch
  • 5 cups organic low-sodium chicken broth
  • Himalayan pink salt
  • Freshly ground black pepper
  • 2 cups turnips diced
  • 1 cup parsnips diced
  • Freshly chopped cilantro, for garnish
  • 1/4 to 1 c. shredded dairy-free cheese
  • 1/4 to 1 c. crushed plantain chips

Directions

  1. Heat the oil in a large pot, over medium heat.
  2. Add the onion and jalapeño and cook until soft (about 5 minutes).
  3. Add garlic, oregano, and cumin and cook until fragrant (1 minute). 
  4. Add green chilis, chicken, and broth, then bring to a boil.
  5. Once boiling, reduce heat, let it simmer while covered for about 5 minutes.
  6. Add turnips and parsnips and cook until tender and chicken is cooked through (about 10 to 15 minutes).
  7. Remove from heat.
  8. Ladle chili into bowls and garnish with cilantro, cheese, and chips before serving.

Share your recipe or Paleo White Chicken Chili with us on social media @snackinfree

paleo strawberry daiquiri recipe_snackin' free

Strawberry Daiquiri

Summer is for fun and what is more fun than enjoying a delicious and cold strawberry daiquiri by the pool with friends and family.

Ingredients

  • 4 cups ice
  • 20 strawberries, hulled
  • 6 ounces light rum
  • 6 ounces fresh lime juice
  • 2 ounces triple sec
  • 2 ounces strawberry liqueur
  • 4 teaspoons simple syrup** or honey
  • Strawberry and lime slices, to garnish

Directions

  1. Place the ice, whole strawberries, rum, lime juice, triple sec, strawberry liqueur, and sweetener in the pitcher of a Blender.
  2. Cover and blend on the Smoothie setting. 
  3. Pour into two glasses; garnish with strawberry and lime slices.
Strawberry Simple Syrup Ingredients:
  • 1 lb. (16 oz. whole strawberries, cleaned, hulled, and sliced in half
  • 3 cups of water
  • 2 1/2 tsp monk fruit sweetener
  • 1 Tablespoon lemon juice

Share your Strawberry Daiquiri Recipe with us on social media @snackinfree

Paleo Balsamic Roasted Brussels Sprouts_snackin' free

Paleo Balsamic-Roasted Brussel Sprouts

Enjoy these delicious paleo roasted Brussel sprouts pairs great with chicken or steak for a side at dinner.

Ingredients

  • 1 1/2 lb. brussels sprouts, trimmed and cut in half through the core if the Brussels are large then cut into quarters
  • 4 oz. pancetta or bacon sliced 1/4 inch thick
  • 1/4 cup good olive oil
  • 1 1/2 tsp. kosher salt, plus more, to taste 
  • 1/2 tsp. freshly ground pepper, plus more, to taste 
  • 1 Tbs. syrupy balsamic vinegar Fermented Honey (see note) 

Directions

  1. Preheat oven to 400°F. 
  2. Place the brussels sprouts on a baking sheet, including some of the loose leaves, which get crispy when they’re roasted.
  3. Cut the pancetta into 1/2-inch dice and add to the pan. Then, add the olive oil, salt, and pepper.
  4. Toss with your hands and spread out the mixture in a single layer. 
  5. Roast until brussels sprouts are tender and nicely browned and the pancetta is cooked, tossing once during roasting.
  6. This will take about 20 to 30 minutes.
  7. Remove from the oven, drizzle immediately with the balsamic vinegar and toss again. Taste and adjust the seasoning with salt and pepper.
  8. Serve. This recipe will make approximately 6 servings.

Note: To get a syrupy balsamic, boil good balsamic vinegar until reduced to half its volume and it will become syrup-like.  

Share your recipe or Paleo Balsamic-Roasted Brussel Sprouts dinner with us on social media @snackinfree

Paleo Sweet and Spicy Chicken Wings - Snackin' Free

Paleo Sweet & Spicy Chicken Wings

Enjoy these paleo chicken wings for a fun and tasty dinner.

Ingredients

  • 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

Directions

  1. 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.
  2. After the chicken marinates, preheat the oven to 400°F.
  3. 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.
  4. 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.
  5. 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

Paleo Chicken Flautas

Paleo Chicken Flautas

Makes about 15

You’ll need:

  • 3 packages of Snackin’ Free 6-inch tortillas
  • Any high heating oil for frying: avocado oil, coconut oil, organic palm shortening, duck fat, lard
  • 13 x 9 baking dish

For the filling:

  • 8 to10 ounces of shredded cooked chicken, (I like to use the whole chicken)
  • 1 – 8-ounce container of Kite HiIl Dairy Free Cream Cheese (if you need to be nut free you can use Daiya Brand Cream Cheese)
  • 2 tablespoons full-fat coconut milk
  • 1/4 cup, finely diced cherry tomatoes (or you can use canned organic diced tomatoes)
  • 1/4 cup diced, fresh, or roasted hatch chilies (or you can use two cans of hatch roasted chilis)
  • 2 tablespoons of finely chopped chives or green onions
  • 2 teaspoon (or more) of Spice Hunter salt-free Mexican seasoning
  • salt and pepper to taste

Toppings:

Directions:

Filling

  1. 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. 
  2. Season with salt and pepper to taste 

Flautas

  1. Preheat tortillas in a frying pan.
  2. Fill each tortilla with about 2 tablespoons of filling. Make sure not to overfill as this may weaken the tortilla.
  3. 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.)
  4. At this time you will want to preheat a frypan with 1 to 1 1/2 inch of oil.
  5. 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.)
  6. Cook each Flautas until golden brown on both sides, this will go very quickly, remember the filling is already cooked.
  7. Transfer Flautas with tongs to a cooling rack or paper towel-lined pan to drain any extra oil.
  8. 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

Directions

  • Mix all ingredients together in a large bowl, let sit for about an hour or so to meld the flavors.
  • Serve and enjoy. 

 

Homemade Paleo Caramel Apples Recipe

Homemade Paleo Caramel Apples Recipe

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. 

Paleo Caramel Apples topped with chocolate and nuts

Ingredients

  • 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)
  • Dash salt
  • 14 ounces of sweetened condensed coconut milk (available at Snackin’ Free)
  • 2 teaspoon pure vanilla extract (available at Snackin’ Free) 

Directions

  1. 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.
  2. Line a sheet pan with Parchment paper and slightly oil the parchment
  3. 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
  4. 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 235º F.
  5. 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.
  6. 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.

GARNISH

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.


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Paleo Teriyaki Bowl Recipe

Paleo Teriyaki Bowls with Instant Pot Pork

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.

Tools:

  • Electric pressure cooker. (Instantpot or other brand)
  • Utensils for shredding pork

Ingredients:

Direction

  1. Preheat pressure cooker on “MEAT” setting and add oil
  2. Once hot, add pork and brown on each side (do not use top for this step)
  3. When pork is browned, turn off cooker.
  4. Add Teriyaki Dressing/Marinade to the pork.
  5. Set pressure cooker to cook on MEAT setting again.
  6. Cover and set to cook for 15 minutes per pound. (approx. 1 hour) View Instant Pot Timetable here.
  7. Be sure the vent on the top is set to SEAL not vent.
  8. Once the meat is done let the steam release naturally.
  9. Remove the top and shred meat with forks.
  10. Heat rice with instructions on the bag.
  11. In a bowl at rice, pork, and top with veggies.
  12. Serve and enjoy.

Share your paleo teriyaki bowls with us by tagging @snackinfree – We would love to see your meals!

Paleo Teriyaki Bowls

Other Recipes with Teriyaki Pork – Meal Prepping Made Easy

Paleo Instant Pot Teriyaki Pork

Instant Pot Paleo
Teriyaki Pork

View Recipe

Instant Pot Teriyaki Pork Tacos

Paleo Teriyaki
Pork Tacos

View Recipe

Paleo Teriyaki Tacos Recipe

Paleo Teriyaki Tacos – Instant Pot Meal

Try this EASY Instant Pot Paleo Teriyaki Tacos Recipe. You can use the same pork we made in our Instant Pot Teriyaki Pork recipe and repurpose the meat for these delicious Oriental Tacos.

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.

Tools:

  • Electric pressure cooker. (Instantpot or other brand)
  • Utensils for shredding pork

Ingredients:

Direction

  1. Preheat pressure cooker on “MEAT” setting and add oil
  2. Once hot, add pork and brown on each side (do not use top for this step)
  3. When pork is browned, turn off cooker.
  4. Add Teriyaki Dressing/Marinade to the pork.
  5. Set pressure cooker to cook on MEAT setting again.
  6. Cover and set to cook for 15 minutes per pound. (approx. 1 hour) View Instant Pot Timetable here.
  7. Be sure the vent on the top is set to SEAL not vent.
  8. Once the meat is done let the steam release naturally.
  9. Remove the top and shred meat with forks.
  10. Serve and enjoy.

**Try using some of our other Dressing/Marinades with this recipe

Share your pork tacos with us by tagging @snackinfree – We would love to see your meals!


Other Recipes with Teriyaki Pork – Meal Prepping Made Easy

Paleo Instant Pot Teriyaki Pork

Instant Pot Paleo
Teriyaki Pork

View Recipe

Paleo Teriyaki Bowls

Paleo Teriyaki
Bowls

View Recipe

Paleo Teriyaki Pork

Instant Pot Teriyaki Pork

Try this EASY Instant Pot Paleo Pork Recipe. Just add it to the insta pot set the time and forget it until it is done!

Teriyaki pork has always been a favorite in our house. Now with the instant pot, we can have it any time of year without making the house too hot.

We enjoyed this recipe with cauliflower rice and a cabbage salad, but stay tuned for other ways to use the teriyaki pork into two additional meal.

Thank you to Naughty Pig Butchery for supplying the beautiful pork butt used while making this recipe.

Tools:

  • Electric pressure cooker (Instantpot or other brand)
  • Utensils for shredding pork
  • Serving dish


Ingredients:

Directions

  • Preheat pressure cooker on “MEAT” setting and add oil
  • Once hot, add pork and brown on each side (do not use top for this step)
  • When pork is browned, turn off cooker.
  • Add Teriyaki Dressing/Marinade to the pork.
  • Set pressure cooker to cook on MEAT setting again.
  • Cover and set to cook for 15 minutes per pound. (approx. 1 hour) View Instant Pot Timetable here.
  • Be sure the vent on the top is set to SEAL not vent.
  • Once the meat is done let the steam release naturally.
  • Remove the top and shred meat with forks.
  • Serve and enjoy.

**Try using some of our other Dressing/Marinades with this recipe

If you make our Teriyaki Pork Recipe tag @snackinfree in your posts. We would love to see your creations.


COMING SOON

Other Recipes with Teriyaki Pork – Meal Prepping Made Easy

Instant Pot Teriyaki Pork Tacos

Paleo Teriyaki
Pork Tacos

Paleo Teriyaki Bowls

Paleo Teriyaki
Bowls

Paleo Honey Glazed Carrots_Snackin Free_Blog

Paleo Honey Glazed Carrots With Cranberries & Pecans Recipe

6 servings | Prep Time: 10 mins. | Cook Time: 45 mins. 

This paleo Honey Glazed Carrots dish with cranberries and pecans is the perfect side dish for your holiday dinners. We like to enjoy this with Thanksgiving and Christmas dinners.

Ingredients

  • 2 lbs. fresh carrots, peeled, quartered, and cut into 4-5″ sticks or baby carrots
  • 2 TBSP honey
  • 2 TBSP olive or avocado oil
  • 1 TBSP coconut butter spread or other dairy-free “butter” alternative
  • 1 tsp fermented honey (available at Snackin’ Free)
  • 1 tsp organic fresh thyme leaves
  • 1 cup pecans
  • 1 cup organic fresh or frozen cranberries 

Directions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Line a baking sheet with foil and lightly brush with oil.
  3. In a small bowl, whisk together warm melted butter alternative, oil, honey, fermented honey, and thyme leaves.
  4. Arrange the carrot sticks on the baking sheet in an even layer. Pour the glaze over the carrots as evenly as you can.
  5. Bake for 30-45 minutes until fork-tender, turning over at the 20-minute mark, and adding the pecans and cranberries 5-10 minutes before done. 

Serve with Sweet & Spicy Chicken Wings or Oven Roasted Chicken Thighs.

paleo Sautéed Asparagus with garlic

Sautéed Asparagus with garlic – Paleo Recipe

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.

Ingredients

  • 1 bunch tender asparagus (cleaned and ends removed)
  • 1 head of garlic
  • 2 to 3 tablespoons avocado oil
  • Himalayan pink salt to taste 

Directions

  • 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 

Serve this dish with our Honey Garlic Lemon Rotisserie Chicken.

Paleo BBQ Bacon-Wrapped Meatballs Recipe

Paleo BBQ Bacon-Wrapped Meatballs Appetizer

Enjoy these paleo BBQ Bacon-Wrapped Meatballs at your next party – they are a great appetizer for football Sundays, Christmas parties, or just a small get together with friends.

Meatball Ingredients

  • 1 1/2 to 2 lbs. lean grass fed / grass finished ground beef (alternately you can use turkey or pork as well)
  • 1 cup Snackin’ Free plain or seasoned bread crumbs
  • 2 organic free range egg, beaten well
  • 2 Tablespoons Avocado oil (can use Snackin’ Free refined)
  • 1 bottle Snackin’ Free Zesty BBQ sauce or Spicy BBQ sauce
  • 1 tsp. salt
  • 1/2 tsp. granulated onion
  • 1/2 tsp. thyme
  • 1/2 tsp. freshly ground pepper
  • 1/2 tsp. granulated garlic
  • 1 large yellow onion diced fine 

Wrap Ingredients

  1. Preheat the oven to 425 F. Line a shallow baking sheet with foil and set aside.
  2. 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.
  3. Wrap each with 1 to 2 slices of bacon, depending on the size of the meatball and secure with toothpicks.
  4. 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.
  5. Remove from oven and brush liberally with Snackin’ Free BBQ sauce, then return to the oven and bake another 5-10 min.
  6. Serve with a side of heated paleo barbecue sauce. 

Additional options

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. 

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paleo Southern Bacon-Fried Cabbage Recipe_Snackin Free_Blog

Paleo Southern Bacon-Fried Cabbage Recipe

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 

Ingredients

  • 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 

Directions

  1. 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.
  2. 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.
  3. Reduce heat to low, cover, and allow to simmer, stirring occasionally, for about 30 minutes.
  4. Just before serving, mix the bacon into the cooked cabbage. Serve the Paleo Southern Bacon-Fried Cabbage immediately. 
paleo stuffed baked apples Recipe_Snackin Free_Blog

Paleo Stuffed Baked Apples

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 

Ingredients

  • 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 

Directions

  1. Warm honey on the stove top until honey is thinned but does not heat too long.
  2. 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.
  3. Use remaining warmed honey over the apples and
  4. Bake in a preheated oven at 180 deg C for 25-30 mins. 
  5. Serve your paleo baked stuffed apples with a side of dairy free ice cream or cocowhip and enjoy.
cassava flour pancakes

Paleo “Buttermilk” Cassava Flour Pancakes

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.

Ingredients 

  • 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
  • dash salt
  • fat for oiling skillet or griddle

Directions

  1. Preheat a stainless steel skillet on, or electric griddle to medium-low heat. Oil pan with fat of choice.
  2. In a separate bowl, add milk and lemon juice and let sit for 5 minutes
  3. Combine the flours, sugar, baking powder, baking soda, and salt. Set aside. 
  4. In a separate bowl, whisk the eggs, avocado oil, and milk, lemon juice mixture, then add to the flour mixture. Stir until combined.
  5. 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.
  6. If pancakes cook too quickly on the outside, but are undercooked on the inside, turn the heat down.
  7. Serve with butter and maple syrup for a classic pancake experience.
paleo SWEET POTATO _ PUMPKIN PANCAKES Recipe_Snackin Free_Blog

Sweet Potato / Pumpkin Pancakes

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.

Ingredients

  • 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) 
  • 1 egg
  • 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

Directions

  • 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)