Paleo Snacks Ideas by Dr. Sarah Ballantyne, PHD
Paleo Snacks Ideas by Dr. Sarah Ballantyne, PHD
Paleo Snacks Ideas by Dr. Sarah Ballantyne, PHD
These are tried-and-true favorites, many of which are kid-friendly and husband-
approved! Get creative with these snacks and you’ll never miss that peanut butter
sandwich!
++Smoked Salmon
++EPIC Bars
++Hard boiled eggs
++Slices of High-Quality Salami
++Liver Pate
++Canned Wild Salmon
++Canned Wild Sardines
++Canned Wild Tuna
++Canned Smoked Oysters
++Canned Smoked Baby Clams
++Salad Shrimp
++US Wellness Meats’ liverwurst, braunschweiger,
or head cheese
++Organic, No-Filler Hotdogs
++Applegate Lunch Meat*
++New Primal Meat Sticks
++New Primal Grass-fed Beef Jerky
++Epic Hunt & Harvest Mixes
* check ingredients”, their chicken and turkey contains carageenan, but ham and
roast beef are great (roast beef is even grass-fed).
+ +
Hard boiled eggs carrot sticks guacamole
+ +
high-quality salami olives potato chips
+ +
Liver Paté plantain chips apple slices
+ +
Canned Wild Salmon avocado
+
Paleo Snacks IDEas By Dr. Sarah Ballantyne, PHD 5
Canned Wild Sardines plantain chips Primal Kitchen Mayo
+ +
Canned Wild Tuna sauerkraut Primal Kitchen Mayo
+ +
Canned Smoked Oysters plantain chips
+
Canned Smoked Baby Clams potato chips
+
Salad Shrimp Siete tortillas mango slices
+ +
US Wellness Meats’
liverwurst, Organic, no- quality Lunch Meat
braunschweiger, filler hotdogs
or head cheese
1. Slice beef heart (or flank steak) into 1/4”-thick slices and lay on a tray (or two) of
your Food Dehydrator. It is easier to slice if the meat is partially frozen. I like the
trick of moving it from the freezer to the fridge the night before. Alternatively, you
can form 1/4”-thick patties of ground meat.
2. Dehydrate meat for 5-6 hours, until quite firm and most of the moisture is gone.
3. Place chopped spinach and
kale onto a Fruit Roll Sheet
(or two) on a tray in your Food
Dehydrator. Place blueberries
on a Fruit Roll Sheet in your
Food Dehydrator.
4. Dehydrate another 3-4
hours, until the greens are
completely crisp and the
blueberries are quite small,
wrinkled and chewy. At this
point the meat should be com-
pletely crisp as well.
++Strawberries
++Avocado
++Banana
++Carrot sticks
++Apple slices
++Celery Sticks
++Raisins
++Olives
++SeaSnax
++That’s It Bars
++Naturally-fermented pickles
++Nud Banana Crisps
++Veggie “chips”
++Nature’s All Foods Freeze-Dried Fruit
++Sauerkraut
+
Banana Coconut Butter Cashews
+ +
Carrot sticks Almond Butter Apple slices
+ +
Celery Sticks Almond Butter Raisins
+ +
Olives Potato Chips Carrot Sticks
+ +
++Almonds
++Pecans
++Pistachios
++Sunflower Seeds
++Walnuts
++Sea Salt Macadamia Nuts
++Chestnuts
++Pumpkin Seeds
++PaleoNola
++Dang Coconut Chips
++Almond Butter
++Coconut Butter (aka Coconut Manna)
++Cashew Butter
++Chocolate Hazlenut Butter
+ +
Walnuts banana slices raisins
+ +
Cashews olives potato chips
+ +
Pecans dark chocolate chips dried cherries
+ +
5 minutes 30 minutes 12
1. Preheat oven to 300F. Line a large baking pan with parchment paper.
1. Slice sweet potatoes as thinly as possible (I sliced mine 1/8” thick on my mandolin
slicer and left the peel on. You can peel them first if you prefer.)
2. Generously sprinkle sweet potato slices with salt, place in a colander in your
kitchen sink and let drain for 1-2 hours (or more).
3. Rinse excess salt off sweet potato slices and pat dry with clean tea towels or
paper towel. It’s really important that
these slices are dry before they are put
into the oil. Any excess water on them
will cause the oil to bubble aggressive-
ly.
4. Meanwhile, heat palm shortening
in a fairly deep, wide bottomed pot
with an oil thermometer attached to
the side. Aim to get the oil to 375F (or
slightly hotter since it will cool down
when you add the sweet potato). You
need to try and figure out exactly what
setting to have your element on to keep
the oil at that temperature. For my
stove, it was a touch over the 8.
5. Add a generous handful of sweet
potato slices to the oil by gently slip-
++Bacon-wrapped apples
++Bacon-wrapped asparagus
++Prosciutto-wrapped melon
++Smoked salmon-wrapped cucumber
++Organic roast beef wrapped around cucumber sticks
++Clean, organic cold-cuts with mustard
++Cassava Flour Tortilla with Turkey, Ham or Egg
++Organic ham wrapped around carrots with mustard
++Organic salami wrapped around hard-boild egg slivers
++Collard greens wrapped around sardine salad
++Lettuce-wrapped cold cuts with Primal Kitchen Mayo
++Cassava Flour Tortilla with Ham or Egg
++Pure Coconut Wraps wrapped around scrambled eggs
++Organic Nori wrapped around cucumber, smoked salmon or raw
fish (riceless sushi)
+
Bacon-wrapped asparagus
Prosciutto-wrapped melon
+ +
+ +
+ +
+ OR
+ OR
1. Preheat oven to 350F. Place a wire rack (e.g., cooling rack, roasting rack) in a
rimmed baking sheet (line your baking sheet with foil to make clean up easier if
desired).
2. In a mixing bowl, toss pumpkin chunks with spices, olive oil, maple syrup
and walnuts. Cut bacon slices in half.
3. Wrap each spiced pump-
kin chunk in a half slice
of bacon, making sure to
have a few walnut pieces
wrapped inside the bacon
too. Place on the wire rack
oriented so that the ends of
the bacon slice are on the
bottom (this stops them
from unraveling while
cooking). Repeat with every
piece of pumpkin.
6. Optional: for crispier bacon, broil on high for 2-3 minutes after baking.
7. Remove from oven and serve! Serving suggestion: drizzle a few drops of
maple syrup over each bacon-wrapped spiced pumpkin chunk!
++Guacamole
++Salsa
++Paleo Mayo
++Primal Kitchen Foods Chipotle Lime Mayo
++Tapenade
++Tahini
++Baba Ghanoush
+
salsa siete tortilla chips
+
TAHINI cucumber Slices
+
Baba Ghanoush Cherry Tomatoes
1. Combine olive oil and avocado oil in a measuring cup (or other good vessel for con-
trolled pouring).
2. Place lemon juice, vinegar, mustard and egg yolks in food processor or blender.
Process until creamy (maybe 15 seconds?).
3. With blender or food processor still running, VERY slowly dribble in the oil (think
of it taking at least 3 minutes to add in all of the oil). It should stay thick and gradually
get lighter and lighter (and look more and
more like mayonnaise) as you add the oil.
4. I typically like to pour out my may-
onnaise into a bowl and whip it by hand
with a whisk at the end just to make sure
all the oil is well incorporated (if you have
a really good food processor, you proba-
bly won’t need to do this). You now have
paleo mayo!!!
1. Add diluted creamed coconut and spices to a small food processor or blender.
Process until smooth. Chill in the fridge if there is any residual heat from diluting the
creamed coconut.
2. Stir in Paleo Mayo. Enjoy as a salad dressing or veggie dip!
15 minutes 25 minutes 8
1. Combine flour, salt, cream of tartar and baking soda in a mixing bowl. Add oil and
water and mix with a wooden spoon or your hands until a stiff dough forms. If dough
is sticky, use a bit more flour. If the dough is crumbly, add a bit more olive oil.
2. Divide dough in half, then in half again to create 8 fairly equal portions. Form each
piece into a ball.
3. Place one dough ball at a time on a silicone baker’s mat, parchment paper or wax
paper and flatten with the palm of your hand as much as possible. Cover flattened
dough with a sheet of parchment paper or wax paper. Roll dough into a very flat
rough circle, about 8-10 inches in diameter. Carefully remove the bottom silicone mat
or parchment paper, so the rolled-out tortilla is stuck to one piece of parchment paper
or wax paper. Set aside and
roll out the remaining dough
balls (when they’re stuck to
parchment or wax paper, you
can easily stack them in prepa-
ration for cooking).
4. Preheat a 10” or larger
skillet (a well-seasoned cast
iron or enameled cast iron pan
works well) over medium heat
(medium-high heat if using a
stainless steel pan).
+ +
Coconut milk yogurt berries Coconut flakes
or kefir frozen
+ +
coconut milk KEFIR paleo granola
+
on the go sweet snacks
Eating Evolved Eating Evolved Dark
Coconut Butter Cups Chocolate Pure 7 ChocolatE
15 minutes 25 minutes 8
2 large overripe bananas (ideally so ripe you are 1/3 cup mini chocolate chips
thinking about tossing them in the compost) (I like Enjoy Life brand)
1/2 cup crunchy almond butter Optional Topping:
3 eggs 1 oz dark chocolate (I used 80% Equal
1/4 cup extra virgin coconut oil, melted Exchange chocolate)
1 cup almond meal (you could use blanched 1/2 Tbsp butter, lard, coconut oil, palm
almond flour instead) shortening or ghee (I would only suggest
3 Tbsp coconut flour (measure after sifting) using coconut oil if your interior temperature
1/2 tsp baking soda is less that 74F)
1/4 tsp salt
1. Preheat oven to 350F. Grease a 9”x13” baking pan with coconut oil, palm shorten-
ing, lard or butter (or use a silicone pan and skip the greasing).
2. Peel bananas and mash with a fork until mushy and smooth. Add eggs, coconut oil,
almond butter, almond meal, coconut flour, baking soda, and salt. Mix thoroughly to
form a batter. Fold in chocolate chips.
3. Pour batter into prepared baking sheet, and spread batter out evenly with a spatu-
la or spoon.
4. Bake for 17-18 minutes. Let cool. Cut into squares.
5. If you are going to do the
chocolate drizzle, simply melt
chocolate and your chosen
fat together. Use a spoon to
drizzle over the top. You can
let the drizzle harden at room
temperature or pop it in the
fridge if you’re feeling impa-
tient (I cut squares before driz-
zling, but you don’t have to).
EPIC Bars: Bacon, Bison EPIC Bars - Beef Apple EPIC Bites - Salmon
Bacon Cranberry Baco n flavor
5 minutes None 1
1⁄2 banana
1⁄4 avocado
1 cup vegetable juice (homemade or store-bought) or
water, chilled
2 to 3 cups fresh leafy greens (spinach, kale, lettuce,
baby collards, etc.)
1 -2 scoops Vital Proteins Collagen Peptides
1. Place all the ingredients except the protein powder in a blender and blend on high for 1 to
2 minutes, until smooth.
2. Add the protein powder and pulse to incorporate.
NOTES:
It’s important to note that collagen peptides don’t contain the complete amino acid profile
you would get from meat. That means I wouldn’t recommend you use them as your only
source of protein. However, when you’re looking for a boost of protein in the morning, I
think they’re absolutely perfect!