The Paleo Snack Recipe Book

http://www.paleo.com.
au 1
Contents
Paleo Snacks .................................................................................................................. 5
What is Paleo?................................................................................................................ 6
1. Nutrition. .......................................................................................................... 6
Grains ..................................................................................................................... 6
Legumes.................................................................................................................. 7
Isn’t fat bad for us? ................................................................................................. 7
2. Fitness ............................................................................................................... 8
3. Lifestyle ............................................................................................................. 8
The Recipes and Ideas in This Book.............................................................................. 9
SNACKS FOR WORK ................................................................................................ 10

Coconut Chips.......................................................................................................... 12
Chipotle Devilled Eggs ............................................................................................ 14
Avocado Dip with Carrot Sticks .............................................................................. 16
Pineapple, Bacon & Date Boats ............................................................................... 18
Salt & Vinegar Kale Chips ...................................................................................... 19
KIDS SNACKS ............................................................................................................. 20

Sausage Roll Ups ..................................................................................................... 22
Cherry Tomato, Basil & Ham Skewers ................................................................... 24
Rolled Omelette with Carrot & Pickles ................................................................... 26
Chicken & Lettuce Cups .......................................................................................... 28
SIMPLE SNACKS ............................................................................................................. 30

Avocado Boats with Walnut Dressing ..................................................................... 32
Celery Boats with Cashew Butter ............................................................................ 34
Prosciutto & White Nectarine Skewers ................................................................... 36
Apple, Ricotta & LSA Stacks (Primal) .................................................................... 38
http://www.paleo.com.au 2
MIDNIGHT SNACKS ....................................................................................................... 39
MOVIE SNACKS ............................................................................................................. 40

Reuben Wraps .......................................................................................................... 42
Nori & Chilli Crisps ................................................................................................. 44
Activated Trail Mix.................................................................................................. 46
ON THE GO & TRAVEL S NACKS .................................................................................... 47

Paleo Chicken Liver Pâté ......................................................................................... 48
Sweet Potato Crisps with Rosemary Salt ................................................................. 50
Mini Ham & Chive Frittatas .................................................................................... 52
PRE & POST WORKOUT S NACKS ................................................................................... 53

Banana & Macadamia Butter Boat .......................................................................... 55
WEIGHT LOSS PALEO SNACKS ....................................................................................... 56

Tuna, Olive & Lettuce Cups .................................................................................... 58
Smoked Salmon, Caper & Quark Roll Ups (Primal) .............................................. 60
Nori Crudités ............................................................................................................ 62
Paleo Kimchi ............................................................................................................ 63
Guacamole Dip ........................................................................................................ 64
AFTER DINNER SNACK I DEAS ....................................................................................... 65

Paleo Cherry Ripes .................................................................................................. 66
Coconut & Papaya Boat (primal) ............................................................................. 68
Coconut Slice ........................................................................................................... 70
Coconut Chocolate Truffles ..................................................................................... 72
DRINK YOUR PALEO SNACK ......................................................................................... 73
Raspberry & Coconut Slush..................................................................................... 75
Green Smoothie ....................................................................................................... 76
MY OTHER BOOKS ........................................................................................................ 77
Paleo Snacks
It’s often a good idea to have a few snacks available, this way if
hunger strikes or you’re caught out without lunch organized, you’ll be
able to stick to your Paleo diet.
Ideally, if you have a good Paleo breakfast and lunch, you’ll often find
you don’t feel hungry and don’t need to snack. If you do find yourself
hungry between meals, try eating more at meals (are you consuming
enough satiating fat in your meals?). Also, check out the recipe book
I’ve just written with loads of Paleo Breakfast recipes to inspire you.
There are always occasions where it’s good to have some healthy
Paleo snacks prepared, or in mind. This way when hunger strikes, you
won’t ruin your Paleo diet. There are hundreds of great Paleo and
Primal snack ideas and 75 ideas in the list below. With a bit of
preparation, there will never be any need to hit the vending machine
or go for an unhealthy option.
Some of these ideas are more Primal/ Lacto-Paleo with the inclusion
of dairy. If you tolerate dairy, get the best quality full-fat you can. Raw
dairy is even better.
Suz
www.paleo.com.au
What is Paleo?
(Paleolithic), Primal, the Caveman diet – or even the Stone Age diet. Call it what
you will, what exactly does this lifestyle involve?
There are three crucial and interwoven elements to Paleo: Nutrition, Fitness and
Lifestyle. Individually, they are all very important, but all three elements are
important to achieve optimum health.
1. Nutrition.
The basic philosophy behind Paleo nutrition is to eat as we have evolved to eat.
We have been eating meat and vegetables for millions of years. Grain was only
introduced to our diets 10,000 years ago. Whilst that sounds like a long time, it is
only about 333 generations. Evolution doesn’t happen that quickly. Over the
three or four generations our diet has probably had more changes than ever
before.
We have new foods which we’ve just never eaten before. New foods that are not
optimum for our bodies. New foods that have undesirable results in our bodies.
In the same time period we have significantly increased rates of modern disease
and obesity. Coincidence?
Paleo nutrition completely omits these “foods”. No grains or legumes. Dairy is

also often omitted. On the menu: lots of good quality meat, fish, vegetables, nuts,
eggs and a little fruit. Simple! So, what’s wrong with grains and legumes?
Grains
The short word “Grains” covers a lot of common foods. In fact, for a lot of people
on a SAD diet, it seems to encompass the greater majority of their consumption.
Grains include wheat, corn, rye, rice, barley, oats, amaranth, buckwheat, millet,
quinoa and sorghum – and many others. These grains are used in many, many
products. Bread, pasta, breakfast cereals, cakes, biscuits, pastries, crackers – they
are all made with grains.
The grain is the reproductive part of plant; it therefore needs to protect itself to
enable future generations (Contrast this with fruit; which is designed to be eaten.
It’s digested seeds are consumed, then spread further to ensure future
generations). As protective mechanisms grains contain antinutrients i.e.
phytates, lectins, and proteins. This is our problem with grains.
Phytates bind to minerals, vitamins and enzymes preventing them from being
absorbed in your body. The Lectins found in grains have a significant impact in
the gut, resulting in inflammation and poor absorption of nutrients – as well as
insulin & leptin resistance. Inflammation appears to be the cause of many
modern diseases.
Gluten is another protein that causes a lot of problems and is found in wheat,
barley, rye, spelt, kamut, and oats (other grains have similar, troublesome
proteins). Whilst a lot of people may test negative for the autoimmune disease
Celiac, there is evidence to suggest most people do not handle this protein well.
Gluten causes gut irritation and inflammation – a lot of people won’t even realise
that their problems are caused by gluten.
Gluten has been linked to many conditions, such as osteoporosis, irritable bowel,
cancer, arthritis, multiple sclerosis, schizophrenia, migraines, autism and
dementia.
Grains are converted to sugar, which requires insulin to bring down the blood
sugar level in the blood. High insulin levels result in inflammation and insulin
resistance – which can lead to diabetes. Consuming such a high carb load with
every meal results in unstable, fluctuating blood sugar levels – this results in
hunger that is satisfied by consuming another high carb meal.
Legumes
Lentils, beans (i.e. kidney, pinto, broad etc), peanuts (they aren’t nuts, despite the
name), soy beans, garbanzos and chickpeas are all legumes. Like grains,
legumes too contain harmful substances such as lectins and phytates, inhibiting
nutrient absorption and causing inflammation.
Raw legumes are toxic, so they need to be prepared (by soaking, rising, cooking,
sprouting or fermenting) – however, preparation doesn’t entirely negate the
harmful effects of the lectins. Soy is particularly bad, since the phytoestrogens
content acts like the female sex hormone estrogen. This has been shown to
have some damaging effects with healthy hormone functions.
Isn’t fat bad for us?
Fat is an essential part of our diet, from the right sources. The completely wrong
low fat, high carb message couldn’t have been more incorrect and damaging. Fat
should come from foods like avocado, nuts and coconut. It is the refined SAD
carbohydrates that cause problems, not the healthy fats.
If you’re wondering whether a food is a Paleo choice, as a general guide, the fact
you have to ask usually means it isn’t. Eat whole, local, organic food where you
can. Ideally meat should be grass fed, it’s more expensive, but well worth it.
Choose to make meals yourself instead of buying readymade food. Avoid

processed foods; real food doesn’t need ingredients. If you go out for dinner,
don’t be afraid to ask lots of questions and ask for them to tweak your meal. It’s
too important to be embarrassed to ask.
Make sure you know exactly what you’re eating, ask questions and educate
yourself.
2. Fitness
Fitness is something everyone should encompass as part of a normal, healthy

life. Paleo actively discourages chronic cardio. Instead we should move as much
as we can, every day. Walk to work (throw in the occasional sprint), take the
stairs, move! Strength is really important, but this doesn’t mean you have to
spend hours in the gym every day, or acquire a body builder’s physique.
High Intensity Interval Training is great for increasing fitness.
Hunter Gatherers would be perplexed to see modern man on a machine indoors,

exercising for hours on end. They wouldn’t perform any “exercise” for the sake
of exercise. Their exercise would all be as part of their lives – hunting animals,
gathering food, perhaps even dancing as a social event. They’d have certainly
been doing this barefoot too!
3. Lifestyle
Without getting the lifestyle factors right, it is extremely hard to get the nutrition
and fitness right. In fact, lifestyle factors may be the most important factor to
leading a long healthy life.
Sleep is crucial, without regular, quality, sufficient sleep the body will not repair
and rest. Exercise will be harder and less beneficial. Without sleep avoiding un-
Paleo foods, is so much harder.
Stress is another big topic. We evolved with stress prompting a flight of fight
reaction (imminent danger from an animal perhaps). Our stress now however is
related to factors such as work or money. The stress lingers – our cortisol is
indefinitely raised resulting in many detrimental health implications.
Other lifestyle factors such as community, connectivity with outdoors and nature
are also very important and can be undertaken from a Paleo perspective.
The Recipes and Ideas in This Book
It’s important to experiment and find out exactly what works for you. One of the
key differences between the different “types” of Paleo is the inclusion of dairy.
Strict Paleo avoids all types of dairy, whereas a “Primal” or “Lacto-Paleo” diet
includes full-fat dairy. After you’ve gone strict Paleo for 30 days you can start to
re-introduce foods like dairy, to find out how well you tolerate them.
The recipes that include dairy in this book are marked as “(Primal)” by the title.
However, these can generally be made omitting the dairy. If you do have dairy,
make sure you get the best quality you can find.
It’s great to play around with recipes to come up with your favourite flavour
combinations. Why not mix things up and try substituting certain ingredients,
such as vegetables, with what you have to hand – or what’s in season?
It’s so easy to fall into a rut, relying on the same tried and tested snacks, over and
over. Challenge yourself to try at least one completely new idea every week!
Ingredients
Good quality ingredients are really important. Where you can afford it, look for
grass-fed organic meat. Ensure any ingredient is as unprocessed – and close to its
natural state as possible. Bacon for example can vary wildly in quality – look for a
nitrate free organic bacon.
Sausages also vary significantly – many are far removed from Paleo! Often
butchers will be able to make up your own mix of sausages; this way you can be
sure you’re not consuming any nasty preservatives or fillers. You may have to
order in bulk, so go in with a friend, or stock up your freezer!
Eggs should be free range – if you can, get them directly from a local farm.
Omega 3 eggs are also becoming commonly available and are a great idea as they
help to ensure your Omega 6: Omega 3 ratio is at a healthier level.
Finally
If you’ve enjoyed this book, please leave me a review on Amazon! Also check out
my other recipe books at http://paleo.com.au/buy-my-ebooks/
SNACKS FOR WORK
It’s a great plan to have an emergency Paleo kit in your desk at work.
This way whether you’re caught sort, or don’t have time for lunch, you
always have a fast Paleo snack at your fingertips. If you’re buying pre
packages tins and packets, make sure you check the ingredients and
get the best quality available. These options should store and keep
well for a while in your desk; perfect for an emergency stash!
 A tin of tuna or salmon

 A good quality packet of beef jerky (or make your own)
 Some dark chocolate
 Larabars are a good emergency option
 Coconut flakes will also store well
 A jar of coconut oil and spoon will provide some good fat when you need it
most
Or try the recipes on the next few pages…
Coconut Chips
(Makes 1 cup)
 1 cup unsweetened coconut flakes (seek out some big ones as this
makes the chips much more satisfying)
 generous pinch each of sea salt, cinnamon & ground ginger
1. Heat a large frying pan over a medium-low to medium heat. Add the coconut
flakes and cook, stirring constantly, for about 4 to 5 minutes or until golden
brown. If any cook particularly quickly pick them out and set aside until the
rest are done. Remove from the heat.
2. Combine the salt and spices and sprinkle over the warm coconut chips then
turn onto a wide plate or slide tray and allow to cool completely. Store in an
airtight container.
Chipotle Devilled Eggs
(Makes 4)
 4 x 70 g pastured eggs
 1 Tbsp Paleo mayonnaise
 1 tsp adobe sauce (from a can of chipotle peppers)
 good pinch sea salt & freshly ground black pepper
1. Place eggs in a small saucepan and cover with cold water. Bring to the boil,
covered, over a high heat. When the water boils remove the pan from the heat
and set aside for 12 minutes (the eggs will cook gently the hot water). Fill a
large bowl with iced water. When cooked, drain the eggs and immerse them in
the cold water.
2. Meanwhile, combine the mayonnaise, adobe sauce and seasoning in a small

bowl and combine.
3. When the eggs are completely cold remove them from the cold water. Roll on
the kitchen counter top to crack the shells then peel carefully (if you have
trouble use a dessert spoon to scoop them out). Slice the eggs in half
lengthways and use a teaspoon to remove the yolks. Add to the mayonnaise
mixture and combine thoroughly to create a homogenous sauce.
4. To serve, refill the empty indentations in the eggs with the mayonnaise
mixture. Serve seasoned with cracked pepper.
Avocado Dip with Carrot Sticks
(Makes ½ cup)
 1 small avocado, halved & seeded

 1 tbsp lemon juice
 2 tbsp unhulled tahini
 1 clove garlic, finely chopped
 ½ tsp ground cumin
 ¼ tsp sea salt
 pinch sweet paprika
 1 carrot, peeled & cut into broad sticks
1. Scoop the avocado flesh into a small bowl, add lemon juice and mash
together. Add the tahini, garlic, cumin, salt and a tablespoon of water and
thoroughly combine. Transfer to a small clean bowl, sprinkle with paprika
and serve with the carrot sticks.
* Alternatively, you can make a smoother dip by combining all ingredients

in the small insert of a food processor and whizzing together at a medium
speed.
Pineapple, Bacon & Date Boats
(Makes 8)
 4 medjool dates, halved lengthways with a knife & deseeded

 1 rasher pastured bacon
 approximately 1 large slice of pineapple, cut into 8 1 cm x 2 cm
rectangles
1. Grill bacon beneath a medium heat for about 5 minutes, turning midway, or
until cooked to your liking. Allow it to cool a little before discarding the rind
and cutting the bacon into 8 pieces.
2. Use your fingers to enlarge the indentation in the dates. Place a piece of bacon
and then a piece of pineapple in each and serve.
Salt & Vinegar Kale Chips
 A few leaves of kale

 Olive oil
 Salt
 Vinegar
1. Preheated the oven to 175C (350F)
2. Wash the kale and tore it off the steam, into small pieces. I then dried it
thoroughly using a clean tea towel to make sure there was no water left.
3. Arrange the kale on a baking tray and coated with olive oil before putting into
the oven
4. Keep an eye on the kale and after ten minutes removed from the oven.
5. Finally, season with the salt and a small amount of vinegar.
KIDS SNACKS
For youngsters try snacks with lots of colour and child friendly
flavours
 Apple & cheese slices

 Fruit balls (made with a melon baller) in coconut milk
 Turkey roll-ups with cucumber, tomato, grated carrot and avocado inside
 Make “chicken nuggets” coated in coconut flour and egg
 Wrap melon in ham
Sausage Roll Ups
(Makes 2)
 2 iceberg lettuce leaves, cleaned & trimmed

 4 slices tomato
 1 leftover Paleo sausage, halved widthwise
1. Arrange half a sausage in each lettuce leaf, top with 2 tomato slices each
then roll up and serve.
Cherry Tomato, Basil & Ham Skewers
(Makes 8)
 4 cherry tomatoes, halved

 approximately 2 slices pastured leg ham, cut into pieces roughly
the size of the basil leaves
 8 large basil leaves
 sea salt & freshly ground black pepper, to taste
 8 toothpicks
1. Take a basil leaf and place a piece of ham and a tomato half on top. Secure
with a toothpick then arrange on a plate. Repeat with remaining
ingredients and season with salt and pepper before serving.
Rolled Omelette with Carrot & Pickles
(Makes 1)
 1 x 70 g pastured egg, beaten

 1 tsp butter or macadamia oil
 ½ small carrot, peeled & grated
 1 tbsp well drained pickles (such as sauerkraut)
 sea salt & freshly ground black pepper
1. Heat a 20 cm frying pan over a medium high heat. Add butter or macadamia
oil and swirl to coat. Pour in the beaten egg and swirl to coat. Cook for 30
second to 1 minute then carefully remove from the pan and allow to cool
completely on a plate.
2. Combine carrot, pickles and seasoning in a small bowl. Arrange in the middle
of the omelette, fold the ends over and roll the omelette up to create a
cylindrical shape. Serve immediately or wrap in baking paper and cling wrap
for a snack on the go.
Chicken & Lettuce Cups
(Makes 2)

 1/3 cup shredded, leftover cooked chicken
 1 small tomato, deseeded & diced
 ½ stick celery, thinly sliced
 1 Tbsp Paleo mayonnaise
 1 tsp seeded mustard
 pinch dried dill
 sea salt, freshly ground black & white pepper
1. Combine chicken, tomato, celery, mayonnaise, mustard, dill and seasoning in a

small bowl and gently combine. Divide among lettuce cups and serve.
AIRPORT & FLYING SNACKS
Given the unhealthy options available at airport and on most flights,
it’s a great plan to come prepared with your own Paleo snacks. Check
the security requirements at the airports you’re travelling through to
determine which of the following options will be allowed on your
airplane. Hopefully with unopened packets, you should have no
problems, but do check first!
 Smoked meat and high quality salami (this should store well)
 Good quality cheese
 Coconut Butter
 A sealed packet of nuts and seeds
 A jar of pickles (check the ingredients!)
SIMPLE SNACKS
It doesn’t get much easier than these Paleo snacks
 An avocado and a spoon

 Peeled, hardboiled eggs
 Black and green olives
 Fruit in coconut milk
 Seasonal fruit on it’s own
 A young fresh coconut
 Pork rinds/ crackling (ideally homemade, if not, make sure it’s good quality with
minimal ingredients!)
 Coconut yoghurt
Avocado Boats with Walnut Dressing
(Makes 2)
 1 small avocado, halved & deseeded

 1 tsp lemon juice
 2 tsp walnut oil (substitute macadamia or extra virgin olive oil)
 pinch dried dill
 sea salt & freshly ground black pepper, to taste
1. Combine lemon juice, oil, dill and seasoning in a small jar and shake
vigorously to combine. Drizzle over the avocado halves and eat with a
spoon.
Celery Boats with Cashew Butter
(For 1)
 1 stick celery, cleaned, trimmed & cut in 10 cm lengths

 1 – 2 tbsp cashew butter
 sea salt flakes, to taste
1. Fill the celery sticks with cashew butter, sprinkle with sea salt flakes and
serve.
Prosciutto & White Nectarine Skewers
(Makes 8)
 4 slices prosciutto, halved widthwise

 1 slightly under-ripe white nectarine, deseeded & sliced into 24
slices*
 8 toothpicks
* Substitute rockmelon when nectarine is out of season.
1. Enfold a piece of prosciutto with three slices of nectarine, alternating the

ingredients. Skewer with a toothpick and serve.
Apple, Ricotta & LSA Stacks (Primal)
(For 1)
 1 apple of your choice

 ¼ cup / 65 g whole milk ricotta
 3 tsp LSA
1. Cut the apple in half vertically and knock out the seeds. Halve each piece so
you have 4 thick slices. If you won’t be eating it immediately rub the cut side
of a lemon all over the exposed fruit.
2. To build the stacks divide the ricotta between the top sides of the three lower
slices (there should be just over a tablespoon on each). Sprinkle each layer
with a teaspoon of LSA then restack the apple in its original order and serve.
MIDNIGHT SNACKS
Late night, bedtime and midnight snacks seem to be a common habit
for a lot of people. Here are some Paleo and primal supper ideas you
can try before bed, that won’t ruin a day of great nutrition.
 Make up some almonds, walnuts and berries in a bowl of coconut milk

 A bowl of Paleo granola or No-Oatmeal
 Some full fat yoghurt
 Smoked salmon
MOVIE SNACKS
Instead of a bucket of popcorn and soda, you can easily keep it Paleo
with these movie snack ideas
 Activate, dry roast and season some cashews, pecans and walnuts
 Spicy almonds
 Dried seaweed (make your own, or buy – checking the ingredients!)
 Coconut flakes are a great ready to eat snack
 A medley of berries (i.e. strawberries, cherries and blueberries) with coconut
flakes
 A dried fruit mix
 Meatballs
 Pigs in blankets
Reuben Wraps
(Makes 8)
 8 slices of pastrami
 2 teaspoons Dijon mustard
 2 slices Swiss cheese, each cut into four long strips (optional)
 8 tbsp sauerkraut
 8 toothpicks
1. Lay the slices of pastrami out and spread each with a quarter of a teaspoon
of mustard.
2. Lay a slice of cheese on the thickest end of the pastrami and arrange a
tablespoon of sauerkraut on top. Working from the thick end, roll the
pastrami up, secure with a toothpick and serve.
Nori & Chilli Crisps
(Makes 32)
 4 sheets nori
 1 tbsp toasted sesame oil
 big pinch sea salt
 chilli flakes, to sprinkle
1. Preheat oven 120°C and arrange racks in the centre and lowest rungs. Line two
slide trays with baking paper.
2. Lay the nori sheets out and use a pastry brush to brush the oil all over their
surface. Cut each piece into four squares and then halve the squares crosswise
to create triangles (you can stack the nori to make cutting more efficient).
Arrange on the baking trays in a single layer and sprinkle with the salt and
chilli flakes. Bake in the oven for about 20 minutes, until dark coloured and
crisp. Cool completely. Best served immediately.
Activated Trail Mix
(Makes about 3 cups)
 180 g / 1 cup raw almonds*

 80 g / ½ cup raw, shelled pistachios*
 80 g / ½ cup raw pepitas*
 1 tsp sea salt
 80 g Paleo dark chocolate, chopped into bit-size pieces (substitute
coconut flakes if you can’t find a suitable chocolate)
* Alternatively, save time by buying pre-activated nuts
1. To activate the almonds combine them with 2 cups of water and ½ teaspoon of
sea salt in a deep dish. Cover and soak for 12 hours.
2. To activate the pepitas and pistachios combine them together with 2 cups of
water and the remaining salt in a deep dish. Cover and soak for 4 hours.
3. To dehydrate the nuts and seeds preheat your oven or dehydrator to 70°C.
Place the oven racks in the centre and lowest rungs. Drain and rinse the
almonds under running water and arrange in a single layer on a baking tray.
Drain and rinse the pistachios and pepitas under running water and arrange
these in a single layer on another baking tray. ‘Roast’ the almonds for about 8
hours and the pepitas and pistachios for about 4 hours- the time will vary, so
you’ll need to check them: they’re done when they’re crisp. Remove from the
oven and allow to cool completely.
4. Combine the nuts and seeds with the chocolate and portion into serving sizes.
Store in airtight containers or zip lock bags, ready to grab on the run.
ON THE GO & TRAVEL
SNACKS
When you have to travel for work, or don’t have time, these options
will work well on the go.
 Make up a batch of egg muffins to store in the fridge and grab as required
 Paté
 Sardines
 A tin of smoked oysters
 Diced meat and veg
 Keep some bacon pieces in the fridge
 Dehydrate some apple slices
 Make veggie chips with sweet potatoes, kale, brussel sprouts, pumpkin or
zucchini to take with you
 There are a few Paleo Packs on the markets idea for travelling with
Paleo Chicken Liver Pâté
You can make Pâté with lots of different meats, but my favourite is chicken liver Pâté.
With offal, I’m always very careful to make sure the meat is really high quality – organic,
pasture raised is ideal.
 200g (6oz) chicken livers

 150g (5oz) butter, diced (or use the same volume of tallow, bacon fat or
coconut oil)
 1 clove garlic, finely minced
 2 small brown shallots or 1/4 onion, finely diced
 ¼ tsp fresh thyme leaves
 1tbsp brandy (optional)
 1/4tsp grated nutmeg
 Sea salt and freshly ground black pepper
1. Remove any unsightly pieces from the liver, such as any green or black spots,
or any tough stringy pieces. Rinse the livers, then dry using kitchen paper.
2. Melt a spoonful of the butter in a pan over a medium heat, before adding the
garlic and shallots. Cook for 4 or 5 minutes, until the shallots start to soften
and turn translucent.
3. Add in the chicken livers and thyme and continue to cook for 3 or 4 minutes,
stirring constantly. When the livers have browned on the outside, but are still
pink on the inside, it’s time to add in the brandy.
4. After a few seconds, add in the remaining butter and the nutmeg and stir into
the ingredients for a couple of minutes.
5. Take the pan off the heat, then use a blender or food processor to puree the
contents of the pan, until it reaches a smooth paste.
6. Season to taste, before spooning into a bowl or jar. Chill in the fridge for at
least two or three hours before serving.
7. Liver Pâté is great as a snack, or served with raw veggies like celery, carrots
and cucumber. If you have an leftovers, it should keep for about a week in the
fridge.
Sweet Potato Crisps with Rosemary Salt
(Makes about 1 cup)
 1 medium – large sweet potato (about 400 – 450 g), peeled

 2 ½ tbsp olive oil
 1 tbsp dried rosemary*
 1 tsp sea salt
* Alternatively, you could try using dried thyme, sage or even ground
paprika- get creative! Or you could just use plain old salt.
1. Preheat oven 200°C and arrange the racks on the centre and lowest rungs.
Line 2 slide trays with baking paper.
2. Slice the sweet potato in 3 mm thick slices. Place in a wide, shallow bowl,
drizzle with the olive oil and use your hands to rub the oil in so that each piece
is well coated. Arrange the slices in a single layer on the trays and bake in the
oven for 25 to 30 minutes, flipping every so often and rotating the tray
midway through. If any of the chips start to brown prematurely remove them
early.
3. Meanwhile, use a mortar and pestle to grind the rosemary and salt into a fine
powder. When the chips are done remove them from the oven and dust with
the salt then allow to cool in a single layer on the trays. Best served
immediately.
Mini Ham & Chive Frittatas
(Makes 12)
 Coconut oil, to grease

 40 g pasture raised ham (about 2 slices), finely chopped
 2 tbsp finely snipped chives
 Sea salt & freshly ground pepper
1. Preheat oven 180°C and grease 12 30 ml capacity muffin tins with coconut oil.
2. Beat eggs with seasoning and add the ham and 1 tablespoon of chives. Divide
the mixture between the tins, making sure the ham and chives are evenly
distributed. Bake in the oven for 16 to 20 minutes, until puffy and set. Allow
to sit in the tins for 5 minutes before turning out. Serve warm or at room
temperature topped with the remaining chives.
PRE & POST WORKOUT
SNACKS
Before and after a workout your nutrition requirements are different;
here are some ideas to give you a good protein boast.
 Protein Shakes; whilst not exactly “whole foods” there are some great Primal
protein powders available
 Chicken and avocado is a great snack to take to the gym
 Make some primal energy protein bars
 Leftover meat and mustard (or try making a Paleo mayonnaise)
Or try the recipe on the next page…
Banana & Macadamia Butter Boat
(For 1)
 1 cavendish banana, peeled & halved lengthways

 2 tbsp macadamia butter
 Pinch of cinnamon
1. Spread the cut side of one half of the banana with macadamia butter and press
against the other half. Sprinkle with cinnamon and serve.
WEIGHT LOSS PALEO SNACKS
When you have weight to lose, snacks are dangerous territory! Some
snacks, such as nuts and fruit are easy to overdo and can sabotage
your weight loss efforts. If you’re constantly hungry, make sure your
meals are sufficient and try adding more fat. These low-calorie snack
ideas are going to be a better bet for weight loss on a Paleo diet
 Make some rice-less Sushi using nori wraps, lengths of veggies, avocado, egg and
fish
 Make a small omelette with your favourite vegetables
 Carrot and celery sticks with an almond and cashew butter dip
 Fresh salmon on cucumber slices
 Cucumber sticks with a guacamole dip
 Capsicum (Bell Pepper) strips with a homemade spicy salsa
 Mini bacon & guacamole “sandwiches”
 Cherry tomatoes and ham
 Roast vegetables with a ranch dipping sauce
 Sauerkraut
 Make up some nori “chips” in the oven with coconut oil and seasoning with
spices
Tuna, Olive & Lettuce Cups
(Makes 2)

 4 basil leaves
 1 x 85 g can tuna in olive oil, roughly drained
 5 kalamata olives, deseeded & roughly chopped
 1 small tomato, deseeded & diced
 Sea salt & freshly ground black pepper, to serve
1. Combine tuna, olives, tomato and seasoning in a small bowl. Arrange 2

basil leaves in each of the lettuce cups, divide tuna mixture between them
and serve.
Smoked Salmon, Caper & Quark Roll Ups (Primal)
(For 1)
 1 slice smoked salmon

 1 tsp quark
 ½ tsp rinsed, chopped capers
1 slice cucumber
 1 thin slice avocado
 Freshly ground black pepper, to taste
1. Lay the slice of smoked salmon out and dollop the quark in the middle.
Sprinkle the capers on top, then the cucumber and press gently. Lay the
avocado beside the other ingredients and season with pepper. Roll up and
enjoy!
Nori Crudités
(Serves 6)
 1 carrot, peeled & trimmed

 1 Lebanese cucumber, trimmed
 1 daikon, peeled & trimmed
 About 6 sheets of nori, cut into 7 cm x 11 cm square pieces
 Paleo mayonnaise, to serve
1. To prepare the crudités quarter the carrots lengthways and cut them to
approximately 8 cm long sticks. Repeat this with the cucumber and the
daikon- you may want to cut the latter into eighths if it’s particularly thick.
2. Wrap the nori around the crudités so that a little colour peeks out both ends
and set aside on a plate with the end of the wrapper face down, to help secure
it. Serve with mayonnaise, to dip.
Paleo Kimchi
 1 large Chinese cabbage

 4 litres (1 gallon) of water
 100g (1/2 cup) of Celtic sea salt (though any salt would be fine)
 One clove of garlic, peeled and crushed
 One 6cm (2 inch) strip of ginger, peeled and grated
 100ml (1/2 cup) Korean chilli powder (I found this in an Asian
supermarket)
 Dash of coconut aminos
 Small bunch of spring onions, cut into strips
 1 radish, peeled and grated
 1 teaspoon of honey (this is needed to get the fermentation going – and the
duration of the fermentation determines how much sugar remains in the
end product)
1. Chop the cabbage into rough pieces, discarding the tough stem.
2. In a large bowl or stock pot, fully dissolve the salt in the water. Once
dissolved, immerse the cabbage pieces in the water, using a plate to keep them
submerged. Keep the cabbage underwater for two hours.
3. In another mixing bowl, mix together all of the other ingredients.
4. Once the cabbage has been underwater for two hours, remove it, drain it, rinse
the salt water off and dry it thoroughly.
5. Now, mix all of the ingredients together.
6. Spoon the Kimchi into a clean glass jar and cover it firmly. Keeping the jar in
a cool dry place, leave it alone for two days.
7. After a day or two, check the Kimchi. If it is bubbling, it is ready and can be
eaten – or stored in the fridge. If not, it’s not quite ready, so leave it for
another day and check again.
8. When it’s ready make sure you store it in the fridge. I’m sure there won’t be
any left after a few days – but it’s best to eat it within two or three weeks
before it becomes “too” fermented!
Guacamole Dip
 4 chillies, finely sliced

 Small bunch coriander (cilantro), finely chopped
 3 tomatoes, finely diced
 Sea salt to taste
 1 red onion, finely diced
 Juice of ½ lime
 4 ripe avocados
1. Use a pestle and mortar to grind together the chillies, coriander (cilantro),
tomatoes, sea salt and onion, until you reach a paste consistency.
2. Add the lime juice, and a dash of water if required, to make the mixture more
fluid. Finally, mash in the avocados, just before you’re ready to serve!
3. Guacamole is great with almost any Paleo meal, and a great dip for raw
vegetables – particularly alongside some homemade Pâté!
4. Guacamole is one of those foods best made fresh. It will store in the fridge for
a short time, but won’t look as appealing! If you need to make it up in
advance, using more lime will help it to keep that bit longer.
AFTER DINNER SNACK IDEAS
Instead of a dessert or pudding, these snack ideas should fulfil the
need for “something” sweet, without going overboard!
 Keep it simple with some squares of very dark chocolate

 Try chocolate coated bacon pieces, unusual, but delicious
 Make some chocolate coated almond and coconut bites
 Dip strawberries and blueberries in chocolate
 Make some “Paleo Cookies” using almond meal
 Make coconut flour berry muffins/ “cakes”
 Coconut flour pancakes
 Frozen grapes
 Baked apples with cinnamon and coconut cream
 A simple fruit salad
Paleo Cherry Ripes
Whilst dates are natural “sugar bombs”, my Paleo cherry ripes have no added
sweeteners. As an occasional treat these are a much better alternative – and I happen to
think far tastier!
 150g raw almonds

 70g raw pecans
 12 medjool dates
 175g fresh cherries (weighed with stones)
 2 tablespoons of coconut oil
 A pinch of salt
 30g shredded coconut
1. Put the nuts into a blender with the salt and blended until ground down.
2. Set the nuts aside and remove the stones from the cherries and dates.
3. Blend the cherries, dates and oil before adding this paste to the ground nuts,
along with the shredded coconut.
4. Mix everything together thoroughly into a ball and rolled it out between two
pieces of grease proof paper.
5. Put the rolled out mixture in the fridge for half an hour, before cutting it into
cherry ripe length strips.
Coconut & Papaya Boat (primal)
(Makes 1)
 ½ cup cubed papaya

 ¼ cup yoghurt or Paleo coconut yoghurt
 1 tbsp coconut flakes
1. Place the papaya in a shallow glass or small bowl. Top with yoghurt and
coconut flakes and serve.
Coconut Slice
(Makes 16 squares)
 3 medjool dates, pitted

 1/3 cup coconut oil
 1 cup coconut milk
 Pinch sea salt
 1 cup / 90 g coconut flour
 1 cup / 80 g finely desiccated coconut
 ½ cup / 55 g almond meal
1. Preheat oven 180°C and line a 20 cm2 baking dish with baking paper.
2. Combine dates and coconut oil in a food processor and pulse to combine,
scraping down the sides once. Add the eggs, coconut milk and salt and
pulse to combine. Add the coconut flour, desiccated coconut and almond
meal and pulse to combine, scraping down the sides once. Pour the batter
into the prepared dish and bake in the oven for about 30 minutes, until set
and nicely browned on top.
3. Allow the slice to cool on the counter then cover and refrigerate. When
chilled cut into 16 square pieces. Store in an airtight container in the
refrigerator for up to 3 days.
Coconut Chocolate Truffles
(Makes 12)
 4 medjool dates, deseeded

 1/3 cup coconut oil, softened
 2 tbsp macadamia or almond butter
 80 g cocoa powder
 1 tsp vanilla extract
 Pinch sea salt
1. Combine all ingredients in the small insert of a food processor and pulse to
roughly combine. Scrape down the sides and pulse again until well
combined.
2. Lightly dampen hands and roll tablespoons of the fudge into balls. Store in
an airtight container in the fridge.
DRINK YOUR PALEO SNACK
With a flask or thermos and some preparation, you can have a
drinkable snack with you wherever you go.
 Bone broth
 Soup
 A green smoothie (remember to add in a fat source like avocado or coconut milk
from your favourite recipe)
Raspberry & Coconut Slush
(For 1)
 ½ cup frozen raspberries

 300 ml fresh coconut water
 Ice cubes, to serve (optional)
1. In a blender or food processor combine raspberries and coconut water. Whiz

on high power for about 15 seconds, or until well combined- don’t overdo it or
your slush will be bubbly. Serve in a chilled glass with ice cubes, an empty
coconut or a drink bottle / jar if you’re on the run.
Green Smoothie
 1 frozen banana
 8 frozen strawberries
 30g (2 tablespoons) almond butter
 250ml (1 cup) coconut milk
 250g (2 cups) spinach
1. Freeze a (peeled) banana and some strawberries overnight in the freezer.
2. Put the bananas, strawberries, almond butter and coconut milk in the blender.
3. Fill the rest of the blender with spinach (kale would also work well, if you can
get hold of it!)
My Other Books
If you’ve enjoyed this book, please leave me a review on Amazon. If you

haven’t, please email me at suz@paleo.com.au, I’d love your feedback and
will take it into account when I next update this book.
You can also join my free newsletter to receive two free ebooks and free
emails with recipes, giveaways, news and events! Join here:
http://paleo.com.au/join/
I have a number of other recipe books which I hope you’ll enjoy, check
them out at http://paleo.com.au/buy-my-ebooks/

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SNACKS FOR WORK ................................................................................................ 10

KIDS SNACKS ............................................................................................................. 20

SIMPLE SNACKS ............................................................................................................. 30

MOVIE SNACKS ............................................................................................................. 40

ON THE GO & TRAVEL S NACKS .................................................................................... 47

PRE & POST WORKOUT S NACKS ................................................................................... 53

WEIGHT LOSS PALEO SNACKS ....................................................................................... 56

AFTER DINNER SNACK I DEAS ....................................................................................... 65

MY OTHER BOOKS ........................................................................................................ 77

Paleo nutrition completely omits these “foods”. No grains or legumes. Dairy is

Isn’t fat bad for us?

Choose to make meals yourself instead of buying readymade food. Avoid

Fitness is something everyone should encompass as part of a normal, healthy

High Intensity Interval Training is great for increasing fitness.

Hunter Gatherers would be perplexed to see modern man on a machine indoors,

 A tin of tuna or salmon

Or try the recipes on the next few pages…

2. Meanwhile, combine the mayonnaise, adobe sauce and seasoning in a small

 1 small avocado, halved & seeded

* Alternatively, you can make a smoother dip by combining all ingredients

 4 medjool dates, halved lengthways with a knife & deseeded

 A few leaves of kale

1. Preheated the oven to 175C (350F)

5. Finally, season with the salt and a small amount of vinegar.

 Apple & cheese slices

Or try the recipes on the next few pages…

 2 iceberg lettuce leaves, cleaned & trimmed

 4 cherry tomatoes, halved

 1 x 70 g pastured egg, beaten

 2 iceberg lettuce leaves, cleaned & trimmed

1. Combine chicken, tomato, celery, mayonnaise, mustard, dill and seasoning in a

 An avocado and a spoon

Or try the recipes on the next few pages…

 1 small avocado, halved & deseeded

 1 stick celery, cleaned, trimmed & cut in 10 cm lengths

 4 slices prosciutto, halved widthwise

* Substitute rockmelon when nectarine is out of season.

1. Enfold a piece of prosciutto with three slices of nectarine, alternating the

 1 apple of your choice

 Make up some almonds, walnuts and berries in a bowl of coconut milk

Or try the recipes on the next few pages…

(Makes about 3 cups)

 180 g / 1 cup raw almonds*

* Alternatively, save time by buying pre-activated nuts

Or try the recipes on the next few pages…

 200g (6oz) chicken livers

(Makes about 1 cup)

 1 medium – large sweet potato (about 400 – 450 g), peeled

 Coconut oil, to grease

Or try the recipe on the next page…

 1 cavendish banana, peeled & halved lengthways

Or try the recipes on the next few pages…

 2 iceberg lettuce leaves, cleaned & trimmed

1. Combine tuna, olives, tomato and seasoning in a small bowl. Arrange 2

 1 slice smoked salmon

 1 carrot, peeled & trimmed

 1 large Chinese cabbage

3. In another mixing bowl, mix together all of the other ingredients.

5. Now, mix all of the ingredients together.

 4 chillies, finely sliced

 Keep it simple with some squares of very dark chocolate

Or try the recipes on the next few pages…

 150g raw almonds