It’s time to whip up some mouthwatering snack recipes! Surprise your family and kids with these easy to make, delicious and healthy snacks. Enjoy the foods you love, plus soak up tons of flavor and finger-licking fun!
This two-step process makes it super easy to throw together creamy guacamole whenever the urge strikes. The key to a great guacamole is a combo of very ripe (but not over ripe) avocados and a blend of sharp garlic, salt, the tang of freshly squeezed lime juice, and the grassy taste of fresh cilantro. Stir in a cup of creamy mayonnaise — this recipe has obviously partial to Primal Kitchen’s mayo made with avocado oil—and prepare your tastebuds for the creamiest, richest guacamole you’ve ever tasted.
- 4 ripe avocados
- 1 large clove garlic, minced
- 2 tablespoons lime juice
- 1 teaspoon salt
- 2 tablespoons cilantro, chopped
- 1 cup
Hummus with Avocado Oil
A classic dip to add flavor, contrasting texture, and more satisfaction to snacks like cut fresh vegetables, and flaxseed, rice, and other gluten-free crackers, hummus can be thrown together in a blender with pantry ingredients in five minutes or less. If you don’t have fresh lemons on hand, substitute bottled lemon juice or go without it. You may need to add a bit more water if you leave out the lemon juice to make sure the hummus has the right consistency.
Classic hummus, which is made with chickpeas, does have a higher amount of carbs than other paleo or keto snacks (such as additive-free salami, organic full-fat cheeses, olives, nut butters, coconut oil, etc.), so pay attention to portion size if you’re watching your carbs.
- 3 cups chickpeas (drained if canned)
- 1/4 cup
- 1/2 cup tahini
- 1/4 cup water
- 1/4 cup lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 2 cloves garlic, peeled
- Place all ingredients in a blender or food processor. Pulse three times for 2 seconds each time.
- Continue blending on medium until desired consistency is achieved.
- Remove hummus from the blender and spoon into a bowl.
- Serve with cut vegetables, flackers, or gluten-free crackers.
- Store any unused hummus in an airtight container in the refrigerator for four to five days.
Teriyaki Cauliflower Bites
Tender on the inside, toasty brown on the outside with a bit of coarse texture from the light dusting of almond flour, this teriyaki cauliflower bites provide the perfect pop-in-your-mouth snack or vegan side dish. This easy two-step keto-vegan breading process includes a dunk in the sweet, savory, tangy, umami Island Teriyaki Sauce before a toss in salted almond flour—then it’s into a hot oven to bake for about 30 minutes. Whole30, vegan, paleo, and keto appetizers don’t get much easier than this; serve with the vegan or regular Ranch dressing to add a creamy, herby, ready-made sauce.
- 1 head cauliflower (about 4 cups florets)
- 1 1/3 cups almond flour
- 1/2 tsp. salt
- 1/2 cup
- , optional, for dipping
- Preheat oven to 400ºF. Line two baking sheets with silicone mats or metal racks.
- Wash cauliflower and dry. Remove any leaves and cut away the stem. Cut the cauliflower into florets.
- Mix almond flour and salt together in a large bowl. Pour the Island Teriyaki Sauce into a separate large bowl.
- Add the cauliflower florets (in batches, if necessary) to the bowl with the Island Teriyaki Sauce. Use tongs to toss and coat well.
- Use tongs to place sauce-covered cauliflower florets into the bowl with almond flour. Toss well to coat.
- Place the lightly breaded cauliflower bites onto the baking sheets in one single layer.
- Bake for 25–30 minutes, or until tender and browned.
- When done, transfer the cauliflower bites to a large plate and serve with Primal Kitchen Vegan Ranch for dipping, if desired.
Loaded Game Day Nachos
Loaded nachos topped with fresh jalapeños, spiced and seasoned grass-fed beef, avocados andare a sure way to win this weekend’s big snack game. This tortilla chip friends at Siete Foods bring the crunch and PRE Brands Grass-Fed Meats pack the protein, for the perfect nacho recipe that you don’t have to sacrifice health for flavor. Dip away!
- Siete Foods Sea Salt Tortilla Chips
- PRE Brands Grass Fed Ground Beef
- Taco seasoning (Try this 5 minute taco seasoning recipe from Primal Palate.)
- Jalapeños, sliced
- Queso fresco
- Avocado, sliced
- To Garnish: 1 Radish, sliced
- Heat frying pan over medium high heat. Add ground beef and taco seasoning to brown and cook through the ground beef.
- Slice jalapeños, radish and any other vegetables you’d like to throw on your loaded nachos.
- Heat oven to 400-degrees. Cover a cast-iron skillet or baking pan with tortilla chips
- Add ground beef and bake until chips are warm.
- Top with fresh veggies, queso fresco and avocado.
- Serve with Chipotle Lime Mayo for dipping. (Or drizzle on top, as shown in the photos!)
- Enjoy with friends!
Appetizers are half of what make dinner parties and tailgating so fun! You’ll love the incredible contrasts of color and flavor, and be amazed at how quick and easy these are to make.