Snacks

Italian Meatballs - Paleo, AIP, Whole 30

Meatballs are one of my favorite quick foods to batch cook for meals or snacks throughout the week. You can easily reheat them in bone broth, slice them up over a salad, pair with other prepped veggies or just eat plain as a snack, yum!

Equipment Needed

  • Baking sheet
  • Mixing bowl
  • Parchment paper (optional)

Ingredients

  • 1 lb grass-fed ground beef
  • 1 lb pastured ground pork
  • 2 small-medium shallots finely diced
  • 2-3 cloves of garlic, finely diced or put through a garlic press
  • 1 pasture raised egg
  • 2 tablespoons of almond flour (Optional. Omit for AIP)
  • 1-2 tsp fresh ground fennel seed (Omit for AIP)
  • 2 tablespoons Italian seasoning
  • 1 teaspoon sea salt

Instructions

  • Preheat oven to 375 and get your baking sheet ready. If you're using parchment paper, line your baking sheet with this now.
  • Combine all ingredients in a mixing bowl and prepare to get down and dirty!
  • I like to remove all my rings, wash my hands well and combine all ingredients by hand. If you have rubber gloves on hand and prefer to wear those, go right ahead.
  • Once everything is well incorporated, start to form your meatballs.   Pack them tightly between your hands and roll them around your palms to make them more even. You can make them any size you'd like but I usually go with a medium to larger size. 
  • Place meatballs on your baking sheet, leaving a half inch to an inch of space between each.
  • Bake for 20-25 minutes or until is cooked through. Enjoy!

Lemon Cherry Gelatin Gummies

Give your gut a tasty treat AND a some healing love with these lemon cherry gummies. They're simple to make, full of gut healing collagen and great for kids too!

Equipment Needed

  • Blender
  • Small saucepan
  • Gummy molds or small dish

Ingredients

  • 1 cup tart frozen cherries (no sugar added)
  • 1/2 cup fresh squeezed lemon juice
  • 1/4 cup filtered water
  • 1/4 cup grass-fed gelatin (I use this)
  • 2 tablespoons of raw honey

Instructions

  • Combine cherries, lemon juice and water in a blender and blend until smooth.
  • Add cherry mixture to a small saucepan and turn on medium-low heat.
  • Add honey and then slowly sprinkle gelatin into the gummy mixture.
  • Whisk thoroughly for 5-10 minutes over a medium-low heat, do not let it come to a boil. 
  • When it's done, it will form a slightly thicker consistency, but don't be concerned if it doesn't seem as thick as you expect it to be. From here you can either pour your sauce into gummy molds or into a small dish to be cut into squares later.
  • Place in the fridge for at least an hour to fully set but enjoy shortly after that!

*Store gummies in the fridge, they should keep for about a week or so. They can be transported at room temperature for a few hours but they will lose form and get softer as they get warmer.

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Slow Cooker Paleo Applesauce

Equipment Needed

  • Slowcooker or CrockPot
  • Sharp knife
  • Apple corer (if you have one, not necessary though)
  • Vegetable/fruit peeler

Ingredients

  • 12-14 medium apples
  • 2 tablespoons of cinnamon
  • 1/2 teaspoon of nutmeg
  • 1/2 teaspoon of cardamom (optional)
  • 1/2 cup of water

Instructions

  • Using your veggie peeler, roughly peel the skin off your apples. I personally don't mind if there is a little bit of skin in my apple sauce but you may choose to remove it completely.
  • If you're using an apple corer, remove the core and then roughly chop your apples into medium sized chunks. (Again, its a personal preference to have my apple sauce slightly chunkier, if you like it to be really fine, simply cut your apples into much smaller pieces.)
  • If you're not using an apple corer, I like to remove the core by cutting the apple into quarters, slicing alongside the core, all the way through the apple so you're left with a box shaped core. If you start cutting about 1/2 -3/4 of an inch away from the center of your apple you should slice right along the outside of the core. (Sometimes you do go through some of the core.) I carefully remove any pieces of apple core that might have been included in my quarters. I like this method because it's a bit quicker in my opinion and I don't have to manhandle my apple slices as much to remove the core.
  • Once all your apples have been peeled, cored, and roughly chopped, place into your slow cooker or CrockPot, with your spices and water. Stir until the spices are combined
  • Turn your slow cooker or CrockPot on low and let cook for about 3 hours, stirring a couple times throughout. Some chunks should remain but for the most part it will be very saucey!
  • Store in glass jars in the fridge for up to 2 weeks or in the freezer to enjoy for many months to come! ( Make sure you do not overfill your jars if storing in the freezer as the sauce will expand some while freezing)

 

  • Tip: I like to eat my applesauce with a little bit of full-fat coconut milk and shredded coconut drizzled on top, so good and one of my favorite desserts!
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Plantain Chips

Plantain Chips

Chips are probably one of the best comfort food snacks out there, in my opinion.  What's much better than biting into a salty, crunchy chip or scooping up a heaping mound of guacamole at the end of the day? Forget everything you've ever known about traditional potato or corn chips (fried in unhealthy oils) and give these healthy plantain chips baked in coconut oil a try. As a long time self proclaimed chip fanatic, I made the switch and i'm not looking back. 

Quinoa Energy Bars

Equipment Needed

  • Mixing bowl
  • 9x9 glass baking dish, or other baking dish of similar size
  • Parchment paper

Ingredients

  •     1  2/3 cups cooked quinoa
  •     1/3 cup chopped nuts (pecans, walnuts, almonds, etc.)
  •     1/3 cup 70%+ dark chocolate chips
  •    1/4 cup shredded coconut 
  •     2 tbs pure maple syrup
  •      1 tbs honey
  •      1 tbs pure vanilla extract
  •      1 egg
  •      1 tsp cinnamon
  •      1/3 cup nut butter (almond, cashew, etc)

Instructions

Yield: About 8-10 bars (depending on how big you cut them)

Pre-heat oven to 375

Combine still warm quinoa with nuts, cinnamon, and chocolate chips. In a separate bowl, combine wet ingredients (except nut butter) and then add to dry, mixing all together. Add nut butter last.

Choose a baking dish depending on thickness preferred for bars.  I typically use a 9x9 inch glass-baking dish. 

Line pan with parchment paper and pour in quinoa mixture. Sprinkle with sea salt before baking.

 Bake for 15 minutes then refrigerate overnight. Remove parchment paper/baked quinoa from the dish and gently place upside down on a cutting board. Slowly peel away the parchment paper from the bar and then turn right side up again.  Use a pizza slicer or sharp knife to cut the bars. Feel free to add or substitute additional ingredients such as coconut flakes, chia seeds, nuts, etc. Store in an airtight container in the fridge. These bars transport pretty easily in either a Tupperware, Ziploc bag or parchment paper.  

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