Categotry Archives: Snacks

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Protein Power Balls (GF, Nut Free, Paleo, DF)

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Even thought I’m trying to stick with a primarily Paleo diet, I still want to eat treats and I need/want them to be healthy or at least healthier.  My mom (she’s the best) got me some of these Paleo Power Balls, they were ok, a little dry and pretty expensive, there are only TWO balls in each bag!!!  Wow!!  I said I think I could make them myself and I did.

 

 

Orange Cranberry Protein Power Balls
Orange Cranberry Protein Power Balls

 

My mom did a recipe detailer and she said that it comes out to about 77 calories per ball.

 

1 cup coconut butter/coconut manna
3/4 cup unsweetened, shredded coconut
4 Tablespoons Collagen Powder
1 teaspoon Beef Gelatin (it is flavorless)
3 Tablespoons Craisins (this keeps it from being AIP and probably not totally Paleo because of the added sugar)
Good pinch of sea salt

1 Tablespoon coconut oil
2 Tablespoons orange juice

Water or more OJ if needed

 

I measured the coconut and then I processed in my magic bullet because I wanted it to be fine.  I also processed the craisins, but be careful if you go too far they will start to make a paste, just pulse to desired size, I did mine maybe to rice size or a bit smaller.

Combine in a bowl the processed coconut, craisins, collagen, gelatin, orange zest and salt.  Stir to combine, you might need to kind of knead it a bit with your hand to get it all really combined.  Add in coconut butter, stir/mash around to get incorporated, then stir in the coconut oil and OJ.  Stir and mash around until it is all combined.  The consistency should be similar to cookie dough.

I used this scoop to make the balls and this recipe yielded about 25 power balls.

They will be a little soft but will firm up a bit as they sit.  I like them room temperature but you could put them in the fridge or freezer too, the colder they are the harder/firmer they will be due to the coconut in them.

I made these with bottled OJ and no zest because I didn’t have any oranges on hand and the zest really kicks it up.

If you have a similar or another paleo, nut free protein ball recipe leave a comment and share it!

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Favorite Find Friday – Snacks, Crisps

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Favorite Find Friday2

 

Hello!  Back with a favorite find….I know it’s been a while.

 

 

This is my newest favorite find.  Off the Eaten Path Rice and Veggie Crisps.

I got this 20 ounce bag at Sam’s Club for less than $6

The are are healthy and delicious snack that I and my kids all love.

They are made with rice, green peas, yellow peas and black beans.

They also contain 3 grams of fiber, 3 grams of protein and less the 1 gram of sugars in a 1 ounce serving which is about 15 pieces.  The pieces are a little larger than a half dollar….uh, wait…..I just totally aged myself.  For those of you who remember half dollars, we understand one another!  For, those who don’t know, I’d say about the size of a mini rice cake, only very thin.

They are very crisp and not really flavor packed on first bite, but there’s just something about them that makes you want to eat more!

If you have tried them leave a comment and let me know what you thought.  If you haven’t try to grab a bag and give them a try, unless you can’t eat legumes and then come back and let me know what you thought!  These are GF, DF, Kosher, NF

 

Happy Gluten Free Snacking.

 

You can check out other Favorite Find Friday items here.

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Gluten Free Chocolate Dipped Stuffed Pretzels

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sunbutter stuffed pretzels in chocolate

 

This is a no-recipe recipe.  I haven’t been able to eat peanut butter in years.  I’ve never really been a big fan of sun butter and I can’t eat tree nuts…..Well, I found these honey roasted sunflower kernels at my local Kroger.  One of the best things about these, besides being so tasty, is that their Allergen Statement is: This product is made in a nut free facility. No cross contamination with peanuts, soy nuts or tree nuts has occurred.  I decided that I would make them into seed butter.  With a food processor and a little oil these turn into a fabulous butter.

So for the ingredients:

Seed or nut butter of your choice
GF  pretzel twists (I get mine at Aldi)
Melted Chocolate (I used dark chocolate chips)

Cookie sheet with wax paper

Smear butter on one pretzel, press another atop it, dip in melted chocolate and place on prepared pan.  Chill in fridge if you’re in a hurry and I know I was.

That’s it!  So good.

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Gluten Free Pumpkin Seed Butter

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I have been allergic to almonds for many years now.  About four years ago I stopped eating peanuts and now, sadly, I believe I cannot eat pecans anymore either.  I mentioned in this post about finding a recipe for pumpkin seed butter on Pinterest.  I looked at several stores near me and couldn’t find the pumpkin seeds.  I had found them at a store about 30 minutes away when I was on my way to a birthday party.  So, I decided to look online for some GF pumpkin seeds.  I found these for a pretty good price.  I got them in the mail and decided to soak them to make them a bit more healthy.  


4 cups raw pumpkin seeds
1 Tablespoon sea sat
Filtered water
In a large glass bowl put the salt and cover with a bit of water.  Let the salt melt.  Once mostly melted add the pumpkin seeds.  Cover with water.  Let soak at least 7 hours.  Drain and roast in low oven (150 degrees) for 12 hours.  My oven isn’t conducive to this so I use my dehydrator.  I dehydrated them for about 14 hours, mostly that long because I forgot they were dehydrating in the garage.  

You can skip the soaking if you desire.  I didn’t soak them the first time I made it and it was good.  The soaking just allows your body to better digest the seeds.

You can use these to make the pumpkin seed butter.  They would also make a great snack or addition to trail mix.

For the butter:

2 cups pumpkin seeds
coconut oil or olive (I used coconut)

I put 2 cups of the seeds in the food processor.

 I processed until they were the consistency of sand. Then I started pouring the oil in while processing.  How much oil you use depends on your preference of consistency. 



That’s it!   
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Favorite Find Friday – Snacks (Freeze dried fruit)

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I’m always looking for easy to grab and go snacks that are healthy and gluten free.  These fit the bill.  They’re not super cheap but when you need something that’s easy to take along so you’re sure you have something “safe” to eat, you don’t really care that they are a little costly.

I use them for trail mix too and that makes them go further.  I found both of these at Walmart.


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Gluten Free S’more Bites

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This is a super quick, easy and tasty treat. I saw this idea somewhere, not sure where.

Large marshmallows
Chocolate chips (I used milk chocolate)
Crumbs of cookies (I had some chocolate chip)

Melt the chocolate chips in a glass or metal bowl over simmering water or in the microwave.
Once melted dip the end of the marshmallow into the chocolate and then immediately into the cookie crumbs.  Let sit on wax paper until set up.

Tip:  My friend, Laurel, told me about keeping your marshmallows in the freezer to keep them fresh and not sticky.  I just tried this for the first time.  It was an added bonus for this recipe in that the chocolate set up pretty quick, but you have to dip in the crumbs right away before it sets.

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Gluten Free Ranch Chicken Salad

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I had a lovely Mother’s Day luncheon for my mom, grandma and niece and our families.  I wanted it to be simple, yet lovely. 

The menu was Ranch Chicken Salad BLT’s on English Muffins, chips, fruit and individual Lemon Blueberry Bread for dessert. 

I found an adorable little bird in a magazine and based the color theme around it. 

I and my grandmother both love birds and my mom loves butterflies so I incorporated them into the party.

I think everyone had a really nice time and the table was so pretty.

Now for the recipe:

Ranch Chicken Salad

½ cup prepared Ranch Dressing (page 70 in 101 GF Recipes)

2 cups cooked chicken, shopped or shredded

Season if desired with favorite seasoning, salt & pepper

 

Combine the dressing and the chicken.  It’s best to do this the day before so the flavors have time to blend.

 

Serving suggestions:

Make Chicken Salad BLT’s
Eat on bagel chips
Wrap in lettuce

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Gluten Free No-Bake Clif Bars

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image1 1/2 GF Rice Krispies (I have substituted plain chex cereal crushed up)
1 Cup GF Oats (I used rolled Bob’s Red Mill GF Rolled Oats)
3 Tablespoons ground flax
1/4 cup finely chopped dried fruit
1/4 cup finely chopped nuts
1/2 cup mini chocolate chips (optional)

1/4 cup honey
2 Tablespoons brown sugar
1/3 cup nut butter
1 teaspoon vanilla

Combine dry ingredients in a large bowl.  Set aside.

In a small saucepan over medium heat melt the honey and the brown sugar together.  Remove from heat and add nut butter and vanilla.  Stir well until incorporated and smooth.  Pour over the dry ingredients stirring as you pour.  Continue to stir until all the dry ingredients are covered in the sauce.

Grease pan of choice or line with parchment.  I used a Pampered Chef mini muffin pan and this scoop to fill.  (I got about 30).  After you fill the tin really press it down hard to pack it in.

Other ideas for tins – Pampered Chef Brownie Pan, Rimmed Cookie Sheet, 9X13 pan.  Or you could just use the scoop and really pack it in the scoop.

Observations:

  • The chocolate chips will kind of melt when you pour the sauce over the dry ingredients.
  • I’ve never actually had a Clif Bar, but I think that they don’t have big chunks.  Since I used the rolled oats it’s, they are kind of big, this didn’t detract from them, in my opinion.  But, you could used a blender, magic bullet or such to cut your oats down.  I would measure first and then blend.
  • These are slightly addictive.
  • These can be kept in the fridge.  I don’t like my granola bars cold, but we also ate these in a couple of days.  Refrigerate or don’t at your own discretion.

***Update:  I updated pictures.  Also, I added some updates to the recipe.

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Cheddar Hard Apple Cider Fondue

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Sorry about the original post for this.  I am not sure what happened, but everything I put in this post was gone between writing, saving and publishing….. aarrgghh!  The blessing and curse of technology!

I wish I could remember all the words I had used, but I can’t.  So, this will be more just a recipe.  Though, I will say that it was wonderful, super easy and delicious! Don’t be afraid to make fondue.

I recommend a fondue pot for this, or you might be able to keep it warm in a crockpot.

1 clove garlic, peeled and cut in half
1 cup hard cider, check for GF (I used Angry Orchard Apple Ginger)
1 pound sharp cheddar, shredded (check for GF)
2 Tablespoons cornstarch
Salt & Pepper

Rub the inside of a heavy pot or dutch
oven with the cut side of the garlic. Add the cider and bring to a
simmer over medium heat.
(If you really love garlic you could chop or garlic press it into the fondue)
In a bowl, toss the cheeses with the
cornstarch. Working in 3 batches, gradually stir the cheese mixture into
the cider until melted, cook, stirring
occasionally, until the mixture is gently bubbling, about 2 minutes;
season.

Serve immediately from the dutch oven or transfer to a fondue pot or crockpot.

We had this with:
Challah Bread, cut into cubes
Apple slices
Bagel Chips
Peel and eat shrimp

Other ideas:
Pear slices
Boiled potatoes, tiny red ones, or chunks
Veggies

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No Bake Chocolate Macaroons

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1 Cup Shredded Coconut
1/4 Cup Coconut Oil
5 Tbsp. Cocoa Powder
2 Tablespoons Maple Syrup
1/2 tsp. Vanilla
pinch of salt

*I used unsweetened coconut and wanted them a little sweeter so I add 2 Tablespoons of sucanat.

To Make:
Add coconut to your food processor, cover, and pulse several times to
further break up the coconut.
Add the remaining ingredients, cover, and run the processor again to mix
completely. Scrape down the sides if necessary.
Working quickly coconut oil melts very rapidly in your hands!, roll the
mixture into small balls and place in a dish lined with parchment paper.
Better yet, use a small scoop  to measure equally sized
portions, depositing them directly onto a container that will fit in fridge.
Refrigerate immediately, allowing the macaroons to set up, then cover and
store in your fridge or freezer.
Makes 10-15 macaroons, depending on size.

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