5 Paleo After-School Snacks | The Paleo Diet®
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5 Paleo After-School Snacks

By The Paleo Diet Team
September 26, 2018
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Following the Paleo diet is beneficial for the whole family. Even the youngest of children can benefit not only from the health benefits of cleaner eating, but also by establishing good eating habits that will last as they grow older.

During the school year, children come home ready to eat and they want something quick. Unfortunately, the vast majority of after-school snacks are filled with sugar, carbohydrates, and unhealthy fats or oils. A great alternative to this is to make your own snacks ahead of time. Use Ziploc baggies or small square containers to create single servings.

To begin preparing your own delicious, healthy snacks at home, you can try the following five Paleo recipes. Following the Paleo diet has never been tastier!

1: Crisp Veggie Snackers

Ingredients:

  • 1 carrot
  • 2 celery sticks
  • 1 red pepper
  • 1 green pepper

Directions:

  • Slice all vegetables into thin sticks and place into a bowl.
  • Toss to combine all the ingredients.
  • Place the serving portions into Ziploc baggies and store in the fridge. You can place the smaller bags into a larger gallon-sized bag to help keep the fridge tidy and organized.

2: Berry Trail Mix

Ingredients:

  • 1 fresh apple, peeled and thinly sliced
  • 1/2 cup cored and sliced strawberries
  • 1/2 cup blackberries
  • 1/2 cup blueberries
  • 1 cup almonds
  • 1/2 cup cashews
  • 1/2 cup sunflower seeds

Directions:

  • Place all fruits in a single layer on cookie sheets.
  • Dehydrate fruits by cooking them at 160 degrees Fahrenheit for 12 hours.
  • Remove from oven and cool.
  • Place the dehydrated fruits into a bowl. Add nuts and seeds.
  • Toss to combine the ingredients.
  • Place serving portions into Ziploc baggies and store in cabinets or fridge. (Since fruit is dehydrated you do not need to refrigerate, but you can if you prefer.)

3: Coconut Trail Mix

Ingredients:

  • 1/2 cup coconut flakes
  • 1/2 cup 100-percent organic, dairy-free, extra-dark chocolate chips
  • 1/2 cup organic, natural raisins
  • 1 cup walnuts

Directions:

  • Combine all ingredients in a large bowl by tossing. (Do not mix with a spoon, as this will cause the peanuts to break apart.)
  • Divide into serving sizes using Ziploc baggies. Store in the fridge because the chocolate will melt if your cabinets get too hot.

4: Veggie Kabobs

Ingredients:

  • 1 head of broccoli (heads only, not stalks), roughly chopped into bite-sized pieces
  • 1 cauliflower head (heads only, not stalks), roughly chopped into bite-sized pieces
  • 1 red pepper, cut eight times into squares
  • 1 green pepper, cut eight times into squares
  • 8 mushrooms

Directions:

  • After rinsing the produce, grab four kabob sticks.
  • Place the veggies on kabob sticks in this order: broccoli, cauliflower, red pepper, green pepper, mushroom. Repeat.
  • This Paleo recipe makes four kabobs, and can be eaten either raw or grilled.

5: Steak Kabobs

Ingredients:

  • 1 cup of lean, organic, grass-fed steak cubes
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 16 mushrooms

Directions:

  • To make the kabobs, start by crossing one red pepper slice with a green pepper slice to create an X. Then add a mushroom, followed by a steak cube. Repeat four times, or until the kabob sticks are full.
  • Store in the fridge as-is.
  • Grill for five to ten minutes (depending on how well done you like your steak).

5: Zucchini Chips With Avocado Dipping Sauce

Ingredients:

  • 2-3 zucchini, sliced thin
  • 4 avocados
  • 1/4 cup fresh spinach leaves
  • 2 tablespoons organic olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon black pepper
  • 1 tablespoon cilantro
  • 1 tablespoon parsley

Directions:

  • Arrange the zucchini slices into a single layer on large cookie sheets.
  • Cook the slices at 160 degrees Fahrenheit for six to eight hours. They are done when they become fully dehydrated.
  • While the zucchini chips are cooking, place the avocado, olive oil, spinach leaves, and seasonings into a blender. Blend until everything is thoroughly liquefied and combined.
  • Store the dip in the fridge. The zucchini chips can be stored in either the pantry or in the fridge.

Now that you’ve finished reading this post, be sure to take a look at the rest of our great Paleo recipes! You’ll find a wealth of information about the Paleo diet that will help you live a happier, healthier life.

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