Paleo primarily consists of fruits, meats, seeds and veggies which are the only food that you will need and have been on our staple diet for hundreds of years. And the primary concept of the Paleo diet is to bring our diet back to its basics which have been followed by your ancestors which helped them to stay in shape till their last day. Paleo diet helps a person to stay away from processed foods which are one of the main reasons behind our failing health. And when it comes to Paleo snack recipes, there is no shortage of lip-smacking recipes which will make you lick the last bit of it from the plate.
There are enough Paleo recipes that can be eaten as a healthy substitute for the processed foods we eat every day. Paleo diet not only helps people to stay away from the processed and junk foods but also help them to follow a proper diet that would help them to get rid of the extra weight which we all are tired of carrying. And the best part of Paleo is the way it provides us with the freedom of having anything as snacks. If you have a look at the other diets, you will find that they are full of restrictions. And the foods that are prescribed most of the time are tasteless. But when it comes to Paleo, there are no restrictions and if made right, the recipes taste heavenly which eventually helps you to follow the diet without getting bored of it.
So, here are some of the best Paleo snack recipes which you should defiantly know.
- Baba Ghanoush with roasted garlic
INGREDIENTS
- One large piece eggplant weighing about 1 lb
- One head of garlic and make sure that the outer layers are peeled and the top is sliced off
- two Tablespoons of tahini or you can even add extra virgin olive oil
- One teaspoon of coarse salt to taste
- One-two tablespoons of fresh lemon juice for taste
- Extra virgin olive oil for garnishing
INSTRUCTIONS
- Preheat the oven up to 350F and then lightly grease the baking sheet or the line using a nonstick pad or a piece of parchment paper.
- Next, rinse the eggplant and then slice off each of the ends, and then slice the eggsplants in half vertically.
- Now, place the eggplants halves with the open side down which eventually mean that the skin side will be facing the baking pan, and makes sure that they are at minimum 1″ apart from each other. And then place inside the garlic bulb, with the cut side up upon the pan.
- Roast them for around 60 minutes or till they are soft and tender.
- Then, allow them to cool, and then coarsely chop them into 4-6 pieces.
- Place each of the pieces inside the bowl of the food processor and pulse them several times for chopping the eggplant.
- Then add the piece of roasted garlic cloves and then add olive oil, along with salt, as well as lemon juice along with the puree till it is smooth.
- Serve instantly.
Ingredients
- One bunch of raw asparagus
- Quarter pound of prosciutto
- Pepper, as per your required
- Olive oil, optional
Instructions
- The first step is to preheat the oven at 350F.
- Place the asparagus inside the pot of water and then bring it to boil for 2 minutes.
- Now, remove the asparagus from it immediately and then place them in a bowl of icy water.
- Now, once the asparagus are cooled in the icy water, you can remove two or three spears and then wrap them with prosciutto.
- Now, Line each of the prosciutto on top of the baking sheet and then top it with pepper as and then drizzle it with olive oil which is optional.
- Place the tray in the oven for around 7 minutes, or till the prosciutto has turned crispy.
- Pumpkin Hummus
Ingredients
- Half cup of raw cashews
- Half cup of pumpkin puree
- two tbsp. of tahini
- two tbsp of lemon juice
- one tbsp of extra virgin olive oil
- quarter tsp of salt
- quarter tsp of cumin
- one by eight tsp of cayenne
- half tsp of pumpkin pie spice
- One garlic clove
Instructions
- Soak the raw cashews inside water for around 2 hours or more.
- Next Drain as well as wash each of the cashews.
- Now, place cashews and the pumpkin into the food processor along with the all the other ingredients and process them until smooth.
- Now, drizzle a little olive oil right on top of it before serving. Now, garnish it with pumpkin seeds or cayenne pepper if you’d like to
- Use them as a dip for carrots, bell peppers, celeries, crackers, or anything similar.
- All-time one of the favourite Paleo Snack Recipes Egg Cups Baked
Ingredients
- Refined Coconut oil or organic ghee for frying
- twelve eggs
- twelve uncured organic bacon strips cooked
- Eight asparagus sticks and cut them into large pieces
- Sea Salt along with black pepper
Instructions
- The first step is to preheat the oven at 400°F and then grease twelve cups of a regular muffin pan
- Then, lay down the bacon strips in each of the muffin cups by pushing it down which will hang outside.
- Crack the eggs open in each cup.
- Distribute the pieces of asparagus on each cup evenly.
- After that, season the cups with salt along with pepper and then put them right in the center of the oven for around twelve minutes to get soft eggs or fifteen to seven minutes to get hard eggs.
- Make sure that you serve the eggs while they are still warm.
- Refrigerate the extra eggs and also rewarm them before serving
- The best of the best Paleo Snack Recipes, Egg-stuffed peppers
INGREDIENTS
- Four whole red bell peppers or any color of bell pepper
- Sixteen pound of spinach finely chopped and frozen
- four eggs large
- Sea salt along with pepper to taste
INSTRUCTIONS
- The first step is to preheat the oven at 400F.
- Cut the top of the peppers, and also remove the seeds.
- Defrost the spinach and Squeeze moisture out of them.
- Remove the peppers from the oven and then stuff the bottoms with spinach.
- Crack an egg open on top of the pepper.
- Bake for 15-20 minutes or till the eggs are set.
