Paleo Sugar Cookies and Icing Recipe_Snackin Free_Paleo Recipes

Paleo Sugar Cookies Recipe with Paleo Vanilla Icing Recipe

We enjoy decorating cookies every year with our family. It has become a holiday tradition each year and we wanted to continue this after we chose a paleo lifestyle, so here is our favorite paleo sugar cookies recipe with paleo vanilla icing. Now you can enjoy decorating sugar cookies with your loved ones this year too.

Ingredients

  • 1 1/2 cup cassava flour
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 2/3 cup non-hydrogenated palm shortening
  • 1/2 cup maple syrup, honey (use fruit sweet for vegan option)
  • 1 tbsp vanilla extract

Directions

  • Preheat oven to 350 degrees.
  • Beat shortening, maple syrup, and vanilla in a mixer or food processor.
  • In a separate bowl whisk together dry ingredients add flour, salt, and baking soda, then and beat until just combined.
  • Transfer the dough to a large sheet of parchment paper, use your hands to pat the dough down smooth, dust with flour.
  • Cover with another piece of parchment and roll out the dough to 1/4 inch thick.
  • Cut into desired shapes. Repeat steps 3 and 4, continuing until all of the dough is used.
  • Bake for 10-12 minutes until golden brown on the bottom.
  • Remove and allow to cool completely before frosting.

Vanilla Icing

Ingredients

  • 2 tsp full fat coconut milk
  • 1/2 cup non-hydrogenated palm shortening
  • 1 tbsp vanilla extract
  • 1/2 cup maple sugar, coconut sugar, or another powdered sweetener of choice(adjust +/- to taste)

Directions

  • To make the frosting, powder your sweetener in a coffee grinder or use a high-powered blender.
  • Using a hand or stand mixer combine coconut milk, maple sugar, vanilla, and cream until smooth.
  • Add shortening and mix thoroughly making sure there are no shortening clumps left.
  • If your frosting is too thick add additional shortening. If too thin you can add cassava flour 1/4 tsp at a time to thicken.
paleo cranberry sauce_SF_Blog_paleo recipes

Slow Cooker Paleo Cranberry Sauce

Cranberry sauce is a Thanksgiving dinner staple, but no one wants to stand over a simmering pot for hours or just wants to eat something out of a can. Our slow cooker paleo cranberry sauce recipe is made with all fresh ingredients and is easy to boot. Slow cooker recipes are great for busy moms and wives who want fresh healthy meals but don’t have the time to slave over a hot stove or oven all day.

INGREDIENTS

  • 2 lbs. fresh organic cranberries
  • 1 large organic orange – zest and juice
  • 2/3 to 3/4 cup, or to taste, organic honey (use concentrated fruit juice sweetener for vegan version)
  • ½ teaspoon salt
  • cinnamon and clove to taste.

DIRECTIONS

  1. Rinse the cranberries, pat dry, and then place in slow cooker.
  2. Zest and juice 1 large orange. You can peel the zest or grate, whatever you’d prefer.
  3. Stir the honey and fresh orange juice together in a separate bowl. Then pour the mixture over the cranberries in the slow cooker.
  4. Cook on high for 2 ½ hours, stirring at least once an hour.
  5. Turn off slow cooker after 2½ hours, remove the lid and allow cranberry sauce to sit for at least 15 minutes to cool.
  6. Serve either hot or cold. Enjoy!
paleo sweet potato casserole recipe_snackin free blog-paleo recipe

Paleo Sweet Potato Casserole

Enjoy our paleo sweet potato casserole during your dinner party this Thanksgiving. With a mixture of sweet potatoes and coconut milk spiced and a kick of pumpkin pie spice, this is sure to cure anyone’s sweet tooth not to mention it is topped with pecans and shredded coconut. This is a great paleo swap for the typical candied yams topped with marshmallows, so if that is one of your favorite dishes definitely try this one.

INGREDIENTS

  • 3 pounds sweet potatoes (about 4 large)
  • ½  cup organic coconut sugar
  • ½ cup evaporated coconut milk
  • 3 tablespoons coconut oil
  • 2 eggs
  • 1 teaspoon cinnamon or pumpkin pie spice
  • ½ teaspoon Himalayan salt

TOPPING

  • ½ cup organic coconut
  • ½ cup canned coconut milk
  • 3 tablespoons coconut oil
  • ¼ teaspoon Himalayan pink salt.
  • ½ cup chopped pecans
  • ½ cup unsweetened shredded coconut (optional)
  • ⅓ cup cassava flour or 2 tablespoons coconut flour

DIRECTIONS

  1. Preheat oven to 400℉. Lightly oil a 9 or 10” square baking dish and set aside.
  2. Place potatoes directly on the oven rack with a sheet pan on the rack below to catch drips. Bake until tender, 45-60 minutes. Let cool then scoop out flesh and transfer to the bowl of a food processor.
  3. Mash or process until smooth.
  4. Add ½ cup sugar, evaporated coconut milk, 3 tablespoons coconut oil, eggs, cinnamon, and ½ teaspoon salt process until mixed thoroughly.
  5. Transfer to baking dish.

For the Topping:

  1. In a medium bowl combine ½ cup sugar, 3 tablespoons coconut oil, pecans, coconut, flour, and ¼ teaspoon salt. Mix until crumbly and sprinkle over potatoes.
  2. Loosely cover baking dish with foil and bake 30 minutes. Remove foil and bake until browned, 10 minutes more. Cool 10 minutes before serving
paleo strawberry jam recipe_snackin free blog-paleo recipe

Paleo Strawberry Jam Recipe (Sweetened with Honey)

Make some fresh homemade jam to enjoy on toast, coconut yogurt or a paleo scone. We know it can be hard to find a paleo jam or jelly in the grocery store so we put together an easy jam recipe. Our paleo strawberry jam recipe only has 4 ingredients with no cane sugar or artificial sweeteners.

INGREDIENTS (YIELDS 5 CUPS OF JAM):

  • 4 cups of chopped and mashed organic strawberries
  • 1 cup of Organic Honey (use concentrated fruit juice sweetener for vegan version)
  • 2 tsp pectin Pamona’s Pectin
  • 2 tsp calcium water Pamona’s Pectin 

DIRECTIONS

  1. Wash and rinse all jars, screw bands. Keep jars in a clean sink, covered with hot water. Add lids to a saucepan of hot water, keeping warm while making the jam.
  2. Prepare the strawberries. Wash and clean all fruit, removing hulls and stems. You can use frozen berries too, just make sure to let the berries thaw all the way. Chop and mash strawberries, putting in stock pot when done.
  3.  Add calcium water to strawberries, stir well.
  4.  Measure honey into a separate bowl. Mix pectin thoroughly into honey and set aside.
  5.  On the stove on high heat, bring strawberries to a rolling boil stirring constantly. Add honey and pectin, return mixture to a full rolling boil, stirring constantly (about 3-5 min cooking time). Remove strawberries from heat.
  6.  Fill jars to ¼ of the top. Wipe jar rims clean, screw on 2-piece lids. Process jars in a water bath canner with boiling water for 10 minutes. Remove jars from canner and allow to cool at room temperature. Check lids to ensure seal has taken.
paleo organic pear butter recipe_snackin free blog-paleo recipe

Paleo Organic Pear Butter Recipe

Try our homemade paleo organic pear butter recipe spiced with cinnamon, ginger, and cloves. This will make a delicious topper on our paleo white bread or bagels for breakfast or make a sunbutter and pear butter sandwich for lunch.

INGREDIENTS

  • 8 C diced peeled organic pears of your choice (about 7 large pears)
  • ¼ C organic lemon juice
  • ½ C organic honey (or concentrated fruit juice sweetener for vegan version)
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • pinch of ground cloves

DIRECTIONS

  1. Place all ingredients in a pot. Bring to a boil.  Turn heat down and simmer over medium heat uncovered for about 50 minutes. Give it a stir every five minutes or so to make sure it doesn’t burn. Note: You want the pears to be tender and the moisture boiled down to thicken it.
  2. When done, blend with an immersion blender or transfer to a regular blender and blend until smooth. Transfer to 2-pint jars and store in the fridge for up to a few weeks.
Pumpkin Spice Liqueur Recipe_snackin free blog-paleo recipe

Pumpkin Spice Liqueur Recipe

It’s that time of year when pumpkin is just around every corner! We have pumpkin spice lattes, pumpkin brownies, and pumpkin pie; so why not have pumpkin spice liqueur too?! You can make your own with our pumpkin spice liqueur recipe today. This would be a great drink to enjoy on a cool night wrapped up in a cozy blanket next to the fire or serve at a dinner party with all your friends and family. (KID-FRIENDLY VERSION BELOW)

Ingredients

  • 2 cups water
  • 2 cup coconut sugar
  • 1 (15-ounce) can pumpkin purée (not pie filling)
  • 6 (3-inch) cinnamon sticks
  • 6 whole cloves
  • 2 vanilla beans, split lengthwise
  • 2 cups aged rum, such as 10 Cane Rum or Chacaca like Leblon alternately you can use Potato or Grape Vodka (Ciroc) or VuQu made from coconut

Directions

  1. Place the water and sugars in a medium saucepan, whisk to combine, and bring to a boil over medium-high heat. Add the pumpkin, cinnamon sticks, cloves, and vanilla beans – whisk to combine and return to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the syrup is infused with flavor, about 30 minutes. Meanwhile, line a medium fine-mesh strainer with a piece of ultrafine cheesecloth and place it over a large heatproof bowl.
  2. Pour the pumpkin mixture through the cheesecloth and let it drain undisturbed until most of the liquid has passed through and only a thick paste remains. Gently press on the paste with a rubber spatula to release any remaining liquid, then discard the contents of the strainer. (You should have about 2 cups of infused syrup.)
  3. Add the rum and stir to combine. Transfer to a 1-quart container and set aside to cool to room temperature, about 1 hour.
  4. Seal the container tightly and store it in a cool, dark place for at least 2 days and up to 3 months before serving.

Serving Suggestions

Serve topped with sparkling water try ginger, cola, or lemon-lime Kombucha as a mixer.

You can also make a KID FRIENDLY PUMPKIN JUICE by omitting the alcohol and adding flavored sparkling water or kombucha for a refreshing pumpkin surprise !

Mother’s Day Recipes

Not sure what to get for mom? Make mom something special from our 7 favorite Paleo Mother’s Day Recipes. These are kid chef-friendly so they can whip something up in the kitchen and surprise mom on Sunday. Mom will enjoy the surprise and the time she gets to spend with you over a well-thought-out meal.

paleo bacon egg cups

Paleo Egg Cups

Egg cups are a perfect easy breakfast to make. They are like individual mini frittatas and you can make them individually to what each person wants. Great for a large group breakfast or brunch.

Morning Faux-jito

Who doesn’t love a cocktail you can drink at any time of day? Our faux-jito mocktail is the perfect thing to enjoy while you sit on your patio in the sun.

paleo faux-jito mocktail

paleo antipasto salad

Paleo Antipasto Salad

This Italian inspired favorite has a great blend of flavors between the artichoke hears, salami, red onion and olives. Enjoy this with mom for lunch.

Creamy Avocado & Lime Chilled Pasta

This delicious chilled pasta is a great dish for lunch during the hot summer months. Top with lime chicken for a little added protein and enjoy poolside.

Paleo Creamy Avocado Lime Chilled Pasta

paleo oven roasted chicken thighs

Oven Roasted Chicken Thighs

Follow our oven roasted chicken recipes for the perfect chicken thighs with a juicy center & crispy skin.

Baked Ziti with Meat Sauce

Enjoy our bake ziti with meat sauce for an Italian-esk meal just like lasagna without the fuss; the meat sauce has delicious flavors with of ground beef, onion, garlic, and tomato.

paleo baked ziti

paleo strawberry shortcakes

Paleo Strawberry Shortcakes

Our paleo strawberry shortcakes are a perfect fluffy and fruity dessert to end the day. Top our paleo shortcakes with your favorite fruits and a large dollop of coconut whipped cream. [seasonal item for summer]

paleo strawberry shortcakes

Strawberry Shortcakes

Our paleo strawberry shortcakes are a perfect fluffy and fruity dessert to end the day. Top our paleo shortcakes with your favorite fruits (strawberries, bananas or blueberries) and then a large dollop of coconut whipped cream. Enjoy this delicious summer time dessert outside on the patio looking at the stars!

Ingredients

  • 1 serving
  • 1 Snackin’ Free Shortcake
  • 2 to 3 fresh organic strawberries sliced
  • You can add blueberries, bananas or any other fresh organic fruit.
  • 1 tub of CocoWhip

Directions

  1. Slice strawberries and/or other fruits.
  2. Place fruit on top of short cake.
  3. Top all with a dollop of CocoWhip.
  4. Serve and enjoy

Oven Roasted Chicken Thighs

Need an easy juicy chicken recipe for dinner? Follow this delicious paleo oven roasted chicken thighs recipe for a quick dinner recipe. The skin will come out nice and crispy with a juicy center. Serve with a side of our creamy avocado & lime chilled pasta for a complete meal.

NEEDED

  • 1 large baking pan lined with aluminum foil
  • tongs to turn chicken

INGREDIENTS

  • 1 package of free range organic chicken thighs with skin on or chicken thighs of your choice 
  • Salt
  • Pepper
  • Garlic Powder
  • Onion Powder
  • You can use any seasonings, get creative and try poultry season, Snackin’ Free’s cilantro lime dry rub or any other seasonings you may like

DIRECTIONS

  1. Remove Chicken from package and place on foil lined pan. 
  2. Season with salt, pepper, garlic powder and onion powder on no skin side.
  3. Turn each thigh so that the skin side is up and season as before.
  4. Place chicken into a preheated 400 degree oven and cook for approximately 50 to 60 minutes until skin is browned and crispy.

Baked Ziti with Meat Sauce

Enjoy this paleo-baked ziti with meat sauce for an Italian-esk meal that is like lasagna without the fuss; the meat sauce has delicious flavors with a mix of ground beef, onion, garlic, and tomato. This is like a lasagna casserole, but a lot easier to make since you don’t have multiple layers, so it’s great to make midweek or to bring to your next potluck.

Ingredients for Meat Sauce

  • 1 – 1 1/2lb. grass-fed ground beef (you can also use bison, pastured ground turkey, or chicken, or your meat can be omitted)
  • Half a large onion chopped
  • 2 cloves garlic, finely chopped
  • 2-3 Tablespoons Italian seasoning
  • 1 1/2 tablespoon Snackin’ Free Avocado oil  (or oil of choice)
  • 1 jar of Mezzetta Tomato and Basil Pasta sauce (or other sauce of choice)
  • 1 -2 packages Parmela or Daiya Mozzarella shreds (you can use real cheese if you can tolerate it)

Directions for Meat Sauce

  1. In a saucepot over medium heat add oil and brown the ground beef stirring to break up any large clumps. 
  2. Add garlic and onion and cook until transparent. 
  3. Add pasta sauce and stir. 
  4. Simmer for 10 minutes and remove from heat.

Ingredients for Pasta

  • 3 to 4 packages of Snackin’ Free Paleo fresh frozen Macaroni noodles or other macaroni noodles of choice.
  • enough water to fill a large pot about 2/3 of the way
  • 1 Tablespoon Snackin’ Free avocado oil (or oil of choice)
  • 1 teaspoon  Himalayan pink salt

Directions for Pasta

  1. While the sauce is simmering add water, oil, and salt to a large pot, and place over medium-high heat until water boils. 
  2. Add frozen pasta to boiling water and cook for 2 to 3 minutes or until pasta is al dente. 
  3. Remove from heat and drain in a colander. 

Assemble Directions

  1. Combine drained pasta and sauce in a baking dish and stir to coat the pasta. Add some of the cheese to the dish and stir to combine.  Add the remaining cheese to the top then cover with aluminum foil.
  2. Bake in a 350-degree oven for approximately 10 to 20 minutes. Let sit for 5 minutes and serve. 
  3. Serves approximately 5 to 7.

Antipasto Salad

Enjoy a fresh paleo antipasto salad for lunch. This Italian inspired favorite has a great blend of flavors between the artichoke hearts, salami, red onion and olives, and can also be a great starter or side dish to your favorite Italian meals.

Ingredients

  • 1 Power Greens
  • 1/2 cup Romain lettuce chopped
  • marinated artichoke hearts, chopped
  • 4 to 5 Kalamata Olives
  • Hard Salami cut into strips (you can use any deli meat or shredded chicken)
  • cherry tomatoes, cut in half
  • red onion, chopped
  • cucumber slices
  • Snackin’ Free Greek, Garlic or Garlic Cilantro Dressing or dressing of your choice,

Directions

  1. Place a bed of mixed greens and romaine on a plate.
  2. Top with red onion, tomatoes, cucumber, artichoke hearts, olives and salami.
  3. Dress with Snackin’ Free greek, garlic, garlic cilantro or other paleo salad dressing.

Creamy Avocado-Lime Chilled Pasta

Are you looking for quick and yummy lunch options? Make our paleo creamy avocado lime chilled pasta.  This delicious chilled pasta is a great dish for lunch during the hot summer months. Top with lime chicken for a little added protein and enjoy poolside with our paleo faux-jito mocktail. There is no gluten, grain, dairy, soy, or peanuts in this recipe.

Ingredients

  • 1 1/2 cup Snackin’ Free macaroni pasta or Gluten-Free macaroni of your choice
  • 1 ripe avocado
  • a handful of cilantro, roughly chopped
  • 1 1/2 Tbsp lime juice
  • 3 Tbsp mayonnaise
  • 1 tsp garlic paste
  • salt & pepper to taste
  • chopped cilantro and/or jalapeño for garnish

Directions

  1. Cook pasta according to the package instructions. Drain well, set aside to cool.
  2. Peel avocado and remove the pit.
  3. Put the avocado in a food processor together with chopped cilantro, lime juice, mayonnaise, and garlic paste.
  4. Blend it until it’s creamy.
  5. Add salt and pepper to taste.
  6. Cover it with plastic wrap and refrigerate.
paleo faux-jito mocktail

Morning Faux-jito Mocktail

Do you like to enjoy a non-alcoholic cocktail from time to time? Then try our paleo faux-jito mocktail; you can enjoy this fruity sparkling water on the patio enjoying the nice spring breeze and sunshine. Just like a traditional mojito minus the alcohol this mocktail is gluten free, grain free, dairy free, soy free, and legume free. You can even share it with your kiddos…if you want to.

Ingredients

  • 5 organic blackberries, raspberries, strawberries
  • 5 mint leaves
  • 3 lime slices
  • 1/2-1 tbsp raw honey
  • 6 oz sparkling mineral water, chilled
  • Ice

Directions

  1. In a pint class, muddle blackberries, mint, limes, and honey until fully mashed and dark in color. If you don’t have a bar muddler, then just use the handle of a wooden spoon and immediately rinse when done (so the wood doesn’t stain).
  2. Fill the glass with ice.
  3. Pour in the sparkling water.
  4. Gently mix with a long spoon until fully incorporated.
  5. Garnish with a mint sprig, lime wheel, and blackberry.
  6. Drink up!

Bacon Egg Cups

Making breakfast for a large group or meal prepping for the week? Then try making these paleo bacon egg cups – they are like mini omelets that can be customized per person, but no standing over the stove cooking each individually.

Tools

  • 1 muffin/ standard cupcake pan
  • bowl to whisk eggs in
  • whisk or fork to whisk eggs with
  • cutting board and knife

Ingredients:

  • 1 to 2 pieces of bacon per egg cup (you can use regular bacon or you can use thick sliced microwave bacon.)
  • 1 egg per egg cup
  • dairy free shredded cheese of your choice (Dairy free options Daiya or Parmela)
  • mixed greens
  • onion
  • mushrooms
  • sun dried tomato
  • bell peppers
  • cilantro
  • other vegetables of your choice chopped.
  • Salt and pepper to taste
  • Salsa, hollandaise, ketchup (optional)

Directions:

  1. Line each muffin cup with the bacon and set aside.
  2. Crack eggs you’ll be using for one egg cup in bowl and whisk until combined. Add vegetables, salt and pepper and stir in to combine. 
  3. Pour all egg mixture into egg cup and repeat for each egg cup that will be used.
  4. Top with Cheese.
  5. Place pan into a preheated 375 degree oven and bake for 12 to 16 minutes. Remove and serve.
paleo BBQ Sandwiches Recipe
Paleo Applesauce Recipe

Grandma’s Apple Pie Recipe

Filling Ingredients

  • 1 – 2 pack of gluten-free/paleo crust of your choice
  • 6 – 8 cups thinly sliced peeled apples (I used 1/2 granny smith and 1/2 sweeter apples such as honey crisps or fuji) 
  • 1/2  cup packed coconut sugar
  • 3 tablespoons butter-flavored shortening, melted

Directions

  1. In a medium bowl, mix together apples and coconut sugar. 
  2. Place into one pie crust (set aside the second one for the top). 
  3. Drizzle with melted butter-flavored shortening.
  4. Place top pastry over filling; trim overhanging edge. 
  5. Bake for 15 minutes. Make cuts through the top crust for ventilation. 
  6. Cover edge with 2- to 3-inch strips of foil to prevent excessive browning.
  7. Bake for about 25 minutes or until the crust is deep golden brown, removing foil for the last 15 minutes of baking.
  8. Cool completely.

** for an extra special treat add 3 tablespoons maple syrup to the filling and drizzle 3 Tablespoons over the top of the pie before you bake.

** Add 1 Tablespoon ground cinnamon to filling mix for a cinnamon apple pie. 

paleo Sweet Potato Wedges recipe

Sweet Potato Wedges

Fall is a great time for new veggies to come around – spaghetti squash, Brussels sprouts, and sweet potatoes.  We love sweet potatoes even though most of our family eats them one time of year with a bunch of marshmallows melted on top of them…but we like to bring new things to the table and I think we’ve almost converted them. Sweet potatoes are also lower on the glycemic index, so they won’t spike your blood sugar as much as a regular potato. We’ve tried making sweet potato fries for the last 2 years with no such luck…but after trying over and over again to make the perfect sweet potato (yam) fries, we finally figured out our mistake. Each and every time we make them we cut them in small strips thinking they would get crispier that way….Nope! they would either burn or still be soft. Then to our amazement we make sweet potato wedges one night and cut the sweet potato into larger wedges instead of small strips – we cooked them for approximately the same time at the same temperature and they came out nice and crispy on the outside with the perfect softness inside. See our recipe below to create this easy side dish for your family.

So the first think we did is pickup some sweet potatoes that were roughly a similar size and we prefer the longer ones as opposed to a more round/ball shape. Then we scrubbed them clean to get all the dirt off. We prefer to leave the skin on but you could peel it off if that is your preference – we like the extra crunch. After cleaning we cut them in half then placed the flat side down and cut the half into wedges about 4 per side depending on the size of the potato – small ones will probably only get about 3 per half side.

After we have all the potatoes cut into wedges we place the wedges is a dish and drizzle avocado oil over the top – then get your hands in there and toss the potatoes making sure they all get some oil. We then season the potatoes with chopped rosemary, pepper, salt, and a little cayenne – keep tossing them so that the seasonings coat all of them. Take out a baking sheet and line it with foil then place each on the sheet about a half inch away from each other. Then place them in the oven and bake them for about 40 mins – flipping them half way through.

Perfectly Crispy Sweet Potato Wedges Recipe

Ingredients:
  • 3-4 Sweet Potatoes
  • 1/3 cup Avocado Oil
  • Rosemary
  • Salt
  • Pepper
  • Dash Cayenne
Instructions:
  1. Preheat oven to 400 degrees
  2. Line baking sheet with foil
  3. Wash Sweet Potatoes
  4. Cut sweet potatoes in half, lay on the flat side then slice each side into 3 or 4 wedges
  5. Place sweet potato wedges in a bowl or dish and drizzle the avocado oil over the top
  6. Toss the wedges in the avocado oil making sure they are all covered evenly
  7. Mix all the seasonings in a bowl – then season the wedges as you keep tossing them to make sure they all are evenly seasoned
  8. Place wedges on the baking sheet about 1/2″ apart
  9. Roast in the oven for approximately 40 minutes or until browned and crispy – recommended to flip halfway through baking
  10. Enjoy with some homemade ketchup or ranch dressing.