Category: Snacks

Zucchini Chips with Spicy Salsa

When many people hear the world “chips” the next thing that pops into their mind is “potatoes.” As we all know here, however, chips can be made out of any number of vegetables. Parsnips, beets and rutabagas work well and as Diana pointed out with her snack recipe submitted to the Primal Blueprint Cookbook Challenge (current theme: Primal Snacks), so do zucchini and yellow squash.

Diana uses a dehydrator to make her chips. But since not all of us have a dehydrator, let’s start with the kitchen oven. Although we’ll be honest: making chips of any kind in an oven is tricky. To get a crispy, crunchy chip that isn’t burned, the slow method is best. And by slow, we mean practically a whole day at your oven’s lowest possible heat level.  Some people recommend leaving the door slightly cracked so air can circulate. If you don’t have that kind of time, try this fast method: slice zucchini thinly, dip in egg white and then a light coating of coconut flour. Bake in a 425 degree Fahrenheit oven for 30 minutes, flipping once. This will make a flavorful and fairly crunchy chip. For even more flavor, add onion powder or grated parmesan to the coconut flour.

Read More

Fat Guacamole Devils

Breathing new life into a tried and true recipe is a simple way of adding variety to your diet. Take deviled eggs, for example. They’ve been around as long as any of us can probably remember, although you don’t see them at parties as often as you once did. It’s not because deviled eggs aren’t good, it’s just that they’re not that exciting anymore. You might, however,  start seeing them served more often again if enough people see the recipe for Fat Guacamole Devils Tamara Baysinger entered in our Primal Blueprint Cookbook Challenge.

Read More

Sweet and Salty Primal Trail Mix

Sweet and salty. Few combinations of words can simultaneously strike both fear and pleasure. On one hand, a sweet/salty combination can result in amazing flavor, like a savory Apple Stuffed Chicken or Pork Loin with Mango Salsa. On the other hand, the food industry caught on long ago that sweet and salty was an addictive combination and proceeded to load snack foods with obscene amounts of salt and sugar.

The great thing about making your own snack food at home is that you control what goes into it. You can have a little sweet and a little salty together without any fear of sending your healthy diet into a nosedive. Sara Hatch adds a teaspoon of sea salt and 1/4 cup of raw honey to her Sweet and Salty Primal Trail Mix (Primal Blueprint Reader-Created Cookbook contest submission) to give it tons of flavor and a sticky, clumpy texture similar to granola. When you make this recipe in your own kitchen, tailor it to your own sweet/salty preference. Add a little more or less salt and cut back on the honey if you like, or, for that matter don’t add any – the dried fruit will add plenty of sweetness for some. However you make it, this trail mix is still a fresher, healthier option than most store-bought versions.

Read More

5 Sweet and Savory Primal Shakes

Some days, a fork and spoon can feel like a bit of a hassle. Okay, not really, but the temptation to simply drink our food is one we give into now and then when convenience is a priority. A Primal shake is a good way to mix things up, treat yourself to a healthy snack in the afternoon or add a little extra something to an evening meal. Some shakes, even without the addition of dairy or added sugar, can even satisfy a hankering for dessert.

When you’re making a shake, it’s tempting to throw anything that looks good into the blender, stick a straw in it and suck it down. But be careful; what started as a healthy snack or meal-replacement can quickly turn into a huge glass of carbs and sugar.

Read More

Baba Ghanoush with Squash Chips

Confession: The squash chips failed miserably. Or rather, I failed miserably at the squash chips. I gave it the old college try after reading about Diana’s new love affair, but to no avail. I used a conventional oven to try and “bake” the squash slices, but the chips barely resembled something edible at the end, let alone a chip. They burned easily the first several trials, and instead of crunchy they came out oily, wilted and too-salty. Nothing I would eat if it was served up to me alongside a bowl of baba ganoush!

The baba ghanoush on the other hand was delicious.

Read More

Apple-Stuffed Roasted Chicken With Sweet Potato Chips

After all the animal fat talk this week, I figured a recipe was in order. But how could I make a dish that revolved around animal fat? Animal fats usually are just cooking aids, rather than stars of the show – it wasn’t like I could just plop a few ounces of rendered lard on a plate and serve that up – so I had to somehow emphasize them. To accomplish this, I used three different animal fats in the making of the dish. Bacon lard coated the oven-roasted chicken, the apples cooked in goose fat, and the sweet potato chips were fried in freshly-rendered beef tallow.

Read More

Latest Posts