Snacking and eating paleo is sometimes a bit of a challenge. I’m sure many people would agree that usually your “snacks” resemble smaller versions of what you are eating for your meals. That can sometimes be a challenge when you’re looking to have variety in your diet. It might even be why many fall off that paleo “wagon.” With that said, below are a few paleo recipes that are considered snacking foods. Enjoy!
- 1 big bunch kale;
- 2 tbsp cooking fat, melted;
- 1 tbsp lemon juice;
- Sea salt and freshly ground black pepper to taste;
- Preheat your oven to 300 F.
- Wash the kale thoroughly under lukewarm water, drain and pat it dry.
- Cut the stems off of the kale leaves and cut the leaves to obtain chips of similar size.
- Place the kale in a bowl and massage the melted cooking fat into them.
- Season to taste with sea salt and freshly ground black pepper. Add the lemon juice and combine well.
- Place the kale in a single layer on a baking sheet and place in the preheated oven for about 35 minutes, until crispy. Check on the chips about every 12 minutes and toss them to make sure none of them overcook. Some parts will still be soft and this is desired.
- Sprinkle with extra sea salt if desired and enjoy.
- 2 large eggplants;
- 2 garlic cloves, minced;
- 2 tbsp fresh lemon juice;
- 2 tbsp tahini (optional);
- 3 tsp extra virgin olive oil;
- 1 tsp cumin (optional);
- Salt and pepper to taste;
- Fresh parsley, optional, for garnishing.
- To roast the eggplants, either use your grill, the open flame of a gas stove or your oven. If using an open flame, keep the eggplant near the flame and turn them often to darken the skin evenly. If using your stove, prick the skin with a fork and roast for about 35 minutes in a 400 F oven.
- Put the roasted eggplants in a bowl of cold water, wait a bit and then peel off the skin.
- Place the roasted eggplant, garlic, lemon juice, tahini, olive oil, cumin in a blender and blend until smooth. Season to taste with salt and pepper.
- Cool in the refrigerator and serve with extra olive oil on top and fresh parsley.