Paleo Recipes for Modern Day Cavemen

Archive for the category “Snacks”

Kale Smoothie

Day 23 of the food challenge. I think I’ve eaten enough eggs in the past 3 weeks to turn myself into a chicken. When I need a break and want a tasty snack that does not involve a hard boiled egg – this is my new favorite go-to.  My brother first told me about a kale shake months ago and I remember having reservations (or fears) that it would taste like bitter grass.  But it’s surprisingly delicious, smooth and tasty.  The only annoying thing is that you have to break out the good ol’ blender and that’s never fun to wash. But it’s such an easy way to get your greens down!  The recipe is a random assortment of ingredients – please feel free to play with the ratios of greens and fruit. It happened to be what was in our fridge when I made it.

Makes 2-3 servings
1 banana
5 medium kale leaves
2 clementines
8 strawberries
1 whole carrot
1/2 avocado

Put all items in a blender until desired consistency. Best served immediately. Enjoy!

Egg and Seaweed Roll

Day 3 of paleo challenge. 

Hard boiled eggs. Gotta love ’em! During the paleo challenge – I keep a fair amount in the fridge when I need a great, quick snack. It’s perfect for those mornings when I have no time to make an omelette or anything fancy. Here’s a nice way to sprucen up hard boiled eggs (hat tip BJ).  I used the whole seaweed paper this time but that’s just because I accidently bought the wrong seaweed. I prefer these little seaweed snacks from Sea’s Gift.  Great little snack and wraps a bite sized portion perfectly.

Makes 2 servings
4 hard boiled eggs
0.2 ounce Kim Nori Seaweed

In a small bowl, mash up your hard boiled eggs with a fork to a desired consistency.  Then simply take your bite sized kim nori (seaweed snack paper) and wrap around the mashed eggs. My breakfast this morning was served with a turnip latke. Delicious breakfast! Next time – I’ll try to add a nice creamy avocado to the eggs. Maybe even some bacon to make it crazy. YUMBO!

Turnip Latke

Day 2 of our food challenge and I already need variety. As much as I love eggs in the morning, I get a bit tired of having them every morning for breakfast. So I had leftovers and made this as a side dish. It turned out great! Turnips are low in calories, high in Vitamin C and fiber.  Try it for a potato alternative!

Makes 2 latkes
1 turnip bulb
1 egg
salt & pepper

With a knife – simply cut/peel off the turnip skin. Then using a large grater, take the turnip and grate it.

Once you have the grated turnip, take a paper towel and squeeze out the excess liquid.  In a medium bowl, mix the grated turnip, egg and a pinch of salt and pepper. Mix thoroughly.

In a heated pan, add some olive oil and fry the latkes for 3-4 minutes or until golden brown on each side. This recipe makes 2 latkes so spoon out half the bowl and it makes one nice sized latke.  I loved how simple and easy this recipe is.  You can serve with some apple butter and cinnamon or chives and sour cream (if you’re lacto-paleo like me). Best served immediately.  Enjoy!

Stuffed Grape Leaves

I love stuffed grape leaves. Before I met my Egyptian husband, I never had them before. Fortunately, my in-laws are amazing cooks. I’m in love with one recipe from my aunt in-law that has stuffed grape leaves with beef and rice.  But to make a paleo version, I took out the grains. Here’s a paleo version of stuffed grape leaves that I think you’ll enjoy.

Makes approximately 40 grape leaves
1 pound ground beef
1 onion (finely chopped)
1 tablespoon garlic
1 tablespoon dried mint
1 lemon (sliced)
16 oz jar grape leaves
salt and pepper

Hand mix the ground beef, chopped onion, dried mint and garlic together.  Take out several grape leaves from the jar.

To stuff the leaves, put about 1 tablespoon of the beef mixture in the center of the leaf.  Fold in the sides and roll upwards tightly.  I like to roll mine super thin (around the width of a Sharpie pen).   In a medium saucepan or pot, place the finished grape leaves side by side in the pan. Make sure that as you finish each of the grape leaves, you put them next to each other and pack in tight like sardines.  Once the bottom layer of the grape leaves is done, layer with thin slices of the lemon.

Continue with the next layer of grape leaves on top of the lemon slices until you’re done with your beef mixture.  Then fill your pot with water (covering nearly all of the leaves).  Simmer and cook for 15 minutes.  After cooking, pour out the water and let cool for a few minutes. Then serve and enjoy!

Onion Tart

I’m a big fan of onions. Big. HUGE. Though I can’t bite into them like George Costanza can, I put eat them with nearly everything – in my omelettes, in my salads, in my soups… I would eat them for dessert but I’m not that crazy.  One thing I do love is carmelized onions for that really sweet and natural taste. This recipe was inspired by a post I recently saw where I just loved the pictures.  So I tried to make it more paleo friendly. I think you’ll enjoy the chestnut flour crust because it adds a slightly sweet flavor to it. Hope you like!

Makes 4 servings
For the crust:
1 cup chestnut flour
1/3 almond flour
1 egg

For the filling:
2 red onions
1 medium sweet onion
2 shallots
3 tablespoon olive oil
1/2 teaspoon balsamic vinegar
grated Gruyere cheese (optional)
salt and pepper

For the filling: Peel and slice your onions. I sliced mine very thin because I wanted the mix of onions to blend well together. Feel free to use any type of onion – I’m a sucker for red onions so I put more of that in than anything.

In a large pan, heat the olive oil on high heat.  Once the pan is hot, add the onions and stir for 5-10 minutes until all of the onions have softened up. Reduce heat to medium and cook the onions for another 30 minutes, stirring occasionally until the onions have softened dramatically and are well browned.  Then add the balsamic vinegar and cook for another 10 minutes, until all of the onions are completely caramelized. Remove from heat.

Before you make the crust, preheat your oven to 350 degrees.

For the crust: in a medium sized bowl, add your flours and egg together. Hand mix until you have a dough-like consistency.  (It will be a bit tougher/harder than your typical dough but that’s expected – you’re using nut flours!). Place the dough on a large piece of parchment paper. Get your rolling pin out and roll the dough until the crust is about 1/8″ thick. Then place your sauteed onions in the center of the dough – leaving enough room on the sides so you can roll up the tart. Grate some gruyere cheese on top of the onions.

With the parchment paper, fold up the edges of the crust leaving some of the onions exposed in the center (see picture). I find that the parchment paper allows me to create the hexagon shape of the tart much easier than if I use my hands. And the flour is much harder to work with and less malleable than typical dough. So use that parchment paper!

After you’re done folding the tart sides over, grate more of the gruyere cheese on top if you want. Pop in the oven for 15-20 minutes and voila! You have a paleo onion tart. Perfect for brunch or a decadent snack.

Sweet and Spicy Chicken Wings

As Summer winds down and Fall approaches, I’m getting a liiiiittle excited. Ok fine – I’m getting majorly excited.  I’m not thinking of the beautiful change in seasons coming up or the autumnal colors that are about to surround me.  I’m thinking about Peyton Manning and his awesome commercials. I’m thinking of Tom Brady and wondering if he’ll be affected by being Gisele’s baby daddy.  That’s right folks – FOOTBALL SEASON!!!

I was watching Hard Knocks a few days ago and thinking this is the best show on television. This is what makes reality tv amazing.  The show pulls at your heart strings. It makes you laugh, it makes you cry, it makes you feel glad that you’re sitting comfortably on the couch watching these guys while they work their butt off only to tear their achilles tendon (Ropati Pitoitua – you are my hero. I touch my healthy earlobe and it feels tender. You tear your achilles and it looks like you’re about to take a nap).  You don’t even have to be an avid football fan to watch – so hop to it and get on board the Hard Knocks Train.

When I think of football season, I also think of food and lots of it. This will be my first football season eating paleo so I was trying to think of snack-attizers to keep my non-paleo friends happy during kickoff. This recipe is inspired by my Mom who often makes a version of these wings. They’re sweet, spicy, delicious and easy to make.

Makes 4-6 servings
3 pounds of chicken wings
1 cup of chestnut flour
1/2 cup of walnut oil (or your favorite oil for frying)
1 tablespoon minced garlic
1/2 cup orange juice
1 tablespoon fish sauce
1 tablespoon vinegar (I put on my paleo approved list in very small doses)
2 tablespoons water
1 tablespoon Sriracha sauce (optional if you don’t want the heat).
salt and pepper
1 green onion (thinly sliced)

Rinse chicken wings under cool water and pat dry.  In a large frying pan, pour in your walnut oil and put on high heat.

In a large bowl, mix your chicken wings and 3/4 cup of your chestnut flour.  Coat all of the wings with the flour so that they can fry up evenly.  (Chef’s Note – this is the first time I tried chestnut flour.  It’s slightly sweeter than other nut flours and used commonly in desserts as an alternative to all-purpose flour.  I absolutely loved the flavor that came out of it and will use again for other crusts that need a slightly sweet kick.)  Once your wings are evenly coated with the flour, add them to the hot frying pan.  Fry on each side for about 7-10 minutes until cooked through or until golden brown and crispy.

For the sweet and spicy sauce, in a small sauce pan combine the orange juice, fish sauce, vinegar, water, Sriracha sauce, minced garlic and water.  Stir evenly and add a little salt and pepper. Stir on medium/high heat and add your remaining bit of chestnut flour. This will thicken the sauce a little bit (and is a great substitute for corn starch as a thickening agent). Stir frequently.

Once your wings are done frying on both sides and are crispy, golden brown – add your sauce and reduce heat to low. The sauce will look a bit watery once you pour it in but will thicken up nicely with the heat. Mix the wings so that all of them are coated with the sauce and stir for 2-3 minutes.  Place wings in a serving dish and top with sliced green onions. Best served immediately. Enjoy!

Guacamole with Radish Chips

Going to a party and not sure what to bring? Try this simple guacamole recipe. I brought this to a family BBQ last weekend and even had the kids loving it with the radish ‘chips’.  I love getting non-paleo people on board with healthy and tasty options.  Besides the awesome crunch and slightly spicy taste found in radishes, they are also a great source of Vitamin C.  The best part of this recipe – there’s no cooking!

Makes 4-6 servings
2 bunches of radishes
4 ripe avocados
1 medium red onion (finely chopped)
1 medium ripe tomato (diced)
1 jalapeno pepper (optional)
4 tablespoon cilantro (finely chopped)
2 small limes
salt and pepper

For the radish chips – cut the radish bulbs from their green stalks. Rinse the bulbs under water and scrub off any dirt/debris. Then slice the radishes thinly (but not too thin because you want them strong enough to dip with).  Set aside.

For the guacamole – cut the avocados in half and remove the seeds.  Scoop out the avocado and put in a medium sized bowl.  Then juice 2 small limes directly on the avocados so they stay green and don’t brown quickly. Mash the avocado using a fork until the consistency you desire.  Add the chopped red onions, jalapeno, cilantro, salt and pepper. Mix thoroughly with your fork.  Add the diced tomatoes at the very end and mix one last time. All done!

Best served immediately with your radish chips. Enjoy!

Shurky Jurkey

During my process to become paleo – one of the hardest parts for me was to find snacks other than fruit and veggies.  I have done a bit of research about snack foods and nearly ALL of them have added sugars or preservatives in them. Just check a package – there are only a handful of snacks that are actually tasty while meeting the paleo requirements of being all natural and preservative free and no added sugars.  So when my friend Mike decided to make some natural jerky, I was over the moon.  He uses fruit juices and natural seasonings to marinate meat. The result? Awesome, preservative free jerky that is very paleo!  From Jack Link’s Beef Jerky to Oh Boy! Oberto Jerky – they ALL have added sugars. Who needs that when you can have a great paleo snack in Shurky Jurky??

I have tried nearly every flavor and all of them are top notch.  Not only can you get beef jerky, but also pork and turkey jerky as well!  My favorite is mild pineapple as well as mesquite maple cherry with sesame seeds.  Other flavors include (but not limited to) apple pork, savory pepper, and mesquite apple.  Check them out today!!

If you’re interested in buying – let me know and I’m happy to forward you some information.

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