Kid-Friendly Paleo Snacks

We’re not 100% paleo, all the time. In fact, we are all about that 80/20 lifestyle. And, I am not telling which is the 20% ;).

Our millennial parenting hit an all-time high when we decided that Grey was going to go paleo and gluten-free (mostly). *Gluten-free doesn’t always mean paleo friendly; so, only 80% of these recipes are probably, actually paleo.*

Apple Cinnamon N’Oatmeal

This recipe from Diane Sanfilippo (our favorite paleo lady) is so easy and so yummy. Sometimes I make it for a late-night snack. Check out her fabulous paleo cookbook Practical Paleo!

Ingredients:

  • 8 ounces unsweetened applesauce (for 21DSD use 2 servings of my Tart & Creamy Applesauce)
  • 1/2 cup chunky unsalted almond butter
  • 1/3 cup coconut cream* (or use blended, full-fat or light coconut milk for a less thick or reduced-fat result)
  • 2 tablespoons collagen peptides, optional (or other protein powder)
  • 1/2 teaspoon cinnamon
  • pinch of salt
  • sliced green apple & chopped almonds, optional, for garnish

Preparation: Mix together the apple sauce, almond butter, coconut cream until the mixture is thick and creamy. Add the collagen peptides, cinnamon and salt, and serve with some sliced green apple & almonds on top.

Almond Butter & Honey on Gluten-free Bread

Every once in awhile, when I know I can handle a toddler on a honey high, I make this for Grey. Here are the products we like best for this snack:

Barney Butter Almond Butter

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Canyon Bakehouse Gluten Free Mountain White Bread – Sprout’s or Wholefoods


Nature Nate’s 100% Pure, Raw and Unfiltered Honey

Kale Chips

I promise you these are not just for uber fit, health nuts who live off of kale, water, and organic pressed green juice. Grey LOVES these.

Ingredients:

  • Kale of your choice
  • Coconut Oil
  • Salt
  • Garlic Granules

Preparation: Preheat oven to 350 degrees.

Place chopped (or in my case ripped) kale on a cookie sheet and lightly coat leaves with melted coconut oil. Then sprinkle with salt and garlic granules–to taste.

Bake for about 10 min until some of the edges of the leaves turn brown (or black?). Turn oven off and keep kale in oven for 5-10 more minutes. Be sure to check the chips often as they can burn quickly. Remove from oven and allow to cool.

**If you want to store kale chips make sure they are completely dry then put into an air tight container. Sometimes adding dry rice to the bottom of the container can help keep them crispy and dry.**

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