Paleo Snacks

Seasonal Fruit

Your choice of seasonal fruits: an apple, a pear, stone fruit, kiwifruit, a banana

AND / OR  1 – 2 hardboiled eggs, taste with sea salt and pepper

Apples with “Caramel” Dip

Crispy apple slices with date “caramel” dipping sauce

1 large apple, sliced

12 dates, pitted

¼ teaspoon cinnamon

 

Arrange the apple slices on a plate.

Blend the dates and cinnamon with a splash of water, in your blender,  until combined.

 

Spoon the mixture into a serving cup alongside the apple slices.

(Acknowledgement: LIFE CHANGING FOODS by Anthony William)

Sweet Cherry Smoothie

Makes 2 servings

1 frozen banana

2 ripe bananas

1 cup frozen cherries

(any type of berry is okay to use)

½ lemon, peeled

½ cup water

 

Place all ingredients in a blender and blend until smooth. Pour into glasses and enjoy!

Drink immediately or if you prefer a thicker smoothie refrigerate for ½ hour and it will thicken.

(Acknowledgement: LIFE CHANGING FOODS by Anthony William)

 

OR

Chocolate Berry Smoothie

Makes 2 servings

1 – 2 bananas

1 cup frozen berries (raspberry is yummy)

1 tablespoons cacao powder

1 tablespoon hemp protein (optional)

1 cup of milk

(almond, coconut, rice milk etc, your choice)

 

Place all ingredients in a blender and blend until smooth. Pour into glasses and enjoy!

Drink immediately or if you prefer a thicker smoothie refrigerate for ½ hour and it will thicken.

Protein Smoothie

This is such a healthy and quick, easy smoothie to make, you can drink this every other day if you love it as much as we do at AIMHI.

Makes 2-4 servings when you add more water/milk to wash the final fruits from the blender & drink

1 ripe banana

Handful of frozen blueberries (or mixed berries)

1 heaped teaspoon (organic preferably) green powder blend (containing ie spinach, kale, broccoli, spirulina (spirulina is a nutrient-dense  food packed full of vitamins, including vitamins A, C, E and B vitamins, as well as the beneficial  minerals of calcium, magnesium, zinc and selenium)

(optional but recommended)

1 heaped teaspoon Australian Hemp protein (optional protein boost)

1 heaped teaspoon chopped fresh coriander (optional)

½ teaspoon turmeric powder

1 – 2 cups filtered water or almond milk / almond-coconut milk (for a creamier tasting smoothie)

 

Blend together, adding extra water/milk for thinner consistency.

Enjoy! Your body will love you for it!

Fruit & Nuts

Choose a mixture of these: Walnuts, Pine nuts, pistachio nuts, pepitas, mixed nuts, macadamia nuts, cashews, brazil nuts, almonds, cranberries, dates, dried apricots, dried mango pieces, goji berries, raisons, sultanas, cucumber sticks.

AND / OR 

 

Carrot and celery sticks. Serve with peanut butter or hummus if desired.

Chocolate Power Protein Balls

Great to snack on anytime of the day for a power energy boost

Makes  2 servings

2 teaspoons date paste (grind dates with a splash of water to make a paste)

2 tablespoons almond meal

1 teaspoon cocoa powder

½ teaspoon cinnamon

2 teaspoons water

3 tablespoons desiccated coconut

 

In a small dish mix date paste with almond meal, cocoa powder, cinnamon, water and 2 tablespoons of coconut until mixed and sticky. Put the remaining desiccated coconut in a bowl, set aside. With your fingers roll almond and date mixture into 6 small balls then toss into reserved coconut and coat evenly. Enjoy!

(Portion Perfection by Amanda Clark)

Sweet Potato Brownies

Paleo, low-carb, grain free, nut free options, vegan friendly, gluten free.

Simple to make  and very delicious. A great source of fibre and protein and secretly very healthy.

 

1 cup cooked, mashed sweet potato

(roughly one small-medium sweet potato)

¼ cup cacao powder

½ cup nut or seed butter

¼ cup maple syrup / honey

 

  1. Preheat oven to 180°C and line a brownie tin.

  2. Combine all ingredients in a food processor, or use a stick mixer until well combined. Transfer to prepared baking tin.

Bake for 12-15 minutes until an inserted skewer comes out clean. Cool slightly and Enjoy!

Chickpea “Fries”

Paleo, low-carb, grain free, nut free, vegan friendly, gluten free

 

2 cups dried chickpeas

4 cups water

1 teaspoon cumin

 

  1. Blend the chickpeas in a blender or food processor until they are a flour consistency. Add the cumin to the flour

  2. Boil the water on the stove and once boiled, add the flour until it forms a smooth, porridge-like consistency.

  3. Shape into a rectangle on a lined baking tray and refrigerate until set.

  4. Once set, slice into “fries” and either drizzle with olive oil and bake, or fry in coconut oil until golden.

  5. Serve with coconut yoghurt, or another dip of choice.

 

Experiment with different spices for different flavours, and enjoy!