7 Paleo Tailgate Snacks
Tailgating is arguably one of the best parts of going to sports games. The camaraderie, games, friends and family celebrating together, and, of course, delicious food. Between concession stands and tailgates, game days are not especially known for presenting healthy food options. This year, head to the game with some paleo-friendly, delicious snacks to avoid fumbling your healthy eating kick.
Almond butter baked apples
Ingredients (4)
4 medium apples
8 tbsp almond butter
12 pecan pieces, chopped
1/3 cup raisins, or whatever you prefer
1/3 cup shredded coconut
1/4 cup pepitas
1/2 tsp cinnamon
1/4 tsp fine sea salt
Pure maple syrup, for drizzling
Directions
1. Preheat oven to 350 F, then line a baking sheet with parchment paper.
2. Wash and dry the apples and remove the stems. Using a knife, cut the top 1/2 in. layer off each apple. If apple is unbalanced, slice a thin sliver off the bottom, not so much so that the filling falls out.
3. From the top of the apple, cut down around the center of the core, leaving about 1 in. in the bottom. Use a spoon to scoop out the core and seeds, until clean.
4. Layer 1 tbsp almond butter inside each apple, then top with 1/8th of the pecans, raisins, coconut, and pumpkin seeds. Sprinkle 1/8 tsp cinnamon and salt, then drizzle with pure maple syrup. Repeat until they are all filled.
5. Bake in oven for 30 min., or until apples are tender.
Bacon-wrapped sweet potato fries
Ingredients (18)
3 large sweet potatoes, cut into fries
18 slices bacon
2 tsp chili powder
Freshly ground black pepper
BBQ sauce, for serving
Ranch, for serving
Directions
1. Preheat oven to 400 F and set a rack over a baking sheet for crispier bacon. Wrap each fry with one slice of bacon and season with chili powder and pepper.
2. Bake until sweet potatoes are tender and bacon is crispy, 33 to 35 min.
3. Serve with BBQ sauce, ranch, or your favorite dipping sauce
Tuna salad pickle boats
Ingredients (6)
2 5 oz. cans tuna, drained
1/4 cup mayonnaise
1 tbsp dijon mustard
2 stalks celery, finely chopped
Juice of 1/2 lemon
1 tbsp chopped dill, more for garnish
Kosher salt
Freshly ground black pepper
6 dill pickles
Paprika, for garnish
Directions
1. In a large bowl, combine tuna, mayo, Dijon, celery, lemon juice, and dill. Mix until combined and season with salt and pepper.
2. Slice pickles in half lengthwise. Using a spoon, scoop out the seeds to create boats. Fill boats with tuna salad and garnish with paprika and more dill.
No-bake protein bars
Ingredients (12)
1/2 cup coconut flour
1/2 cup paleo protein powder
2 cups cashew butter, or any nut or seed butter
1/2 cup pure maple syrup, or agave or honey
1 serving chocolate to frost, optional
Directions
1. Line an 8 x 8 in. loaf pan or cake tin with parchment paper and set aside.
2. In a mixing bowl, add coconut flour and vanilla protein powder and set aside.
3. In a microwave-safe bowl or stovetop, combine cashew butter with maple syrup and melt together. Whisk to ensure it is combined. Pour into the dry mixture and mix until fully incorporated. If batter happens to still be crumbly, add water/milk until a thick batter remains.
4. Pour batter into the lined baking dish and press firmly into place. Refrigerate for at least 20 min. to firm up. Once slightly firm, top with chocolate frosting and refrigerate for another 40 min. Remove and cut into bars.
Garlic roasted nuts
Ingredients
16 oz. bag raw mixing nuts
1 egg white
1 tbsp sea salt
1/2 tsp pepper
1 tbsp minced rosemary
1 tsp ground sage
1 tbsp garlic powder
1/2 tsp smoked paprika
Directions
1. Preheat oven to 300 degrees.
2. Pour nuts into a bowl.
3. In a small bowl, whisk the egg white until a little foamy.
4. In another small bowl, combine the rest of the ingredients and stir until they are evenly mixed.
5. Pour spice mix over nuts and toss to coat.
6. Pour onto a pan covered with foil, or parchment paper in an even layer.
7. Roast for 16 min., stirring halfway through.
Sweet potato zucchini tots
Ingredients (4)
1 large sweet potato
2 medium zucchini
1/2 tsp fine sea salt, or more to taste
Black pepper, to taste
1/2 tsp garlic powder
1/2 – 1 tsp seasoned salt or cajun seasoning
1/4 – 1/3 cup almond flour, plus more if needed
Directions
1. Bring a medium pot of water to a boil. Add the whole sweet potato and cook for about 20-25 min., until you can pierce it easily with a fork. Drain and use the fork to mash the sweet potato while still warm.
2. Grate the zucchini directly into the same post as the mashed sweet potato. Add salt, black pepper, garlic powder, and cajun seasoning, until well-combined.
3. Add 1/4 cup almond flour, using your hands to press until you can easily form a firm tot shape without it falling apart. Add more almond flour as needed, 1 tsp at a time.
4. Line them in rows on the baking sheet so they are not touching each other.
Carrot cake energy balls
Ingredients (14-16)
1 cup finely shredded carrots
3/4 cup pecans
1 egg white
1/4 tsp cinnamon
1 tbsp raw honey
2 tbsp + 2 tsp coconut flour
2 tbsp ground flaxseed
Directions
1. Preheat oven to 350 F.
2. Put carrots and pecans in a food processor or blender and pour into a medium bowl.
3. Whisk egg white until frothy, then add to bowl.
4. Add the cinnamon, raw honey, coconut flour, and ground flaxseed.
5. Mix until thoroughly combined.
6. Line a large baking sheet with parchment paper.
7. Using your hands, take a small amount of the mixture and roll into a ball.
8. Bake the balls for 12-15 min.