PALEO PROTEIN SNACKS

Spicy-Sweet Chicken on a Stick

These chicken skewers are marinated in a spicy, slightly sweet sauce that makes them impossible to resist. They’re a satisfying snack anytime, but they also make a terrific appetizer for parties. To make them into a meal, remove the skewers and chop the chicken into a fresh green salad.

• 1 teaspoon coriander • 1 teaspoon ground chili powder • 1/2 teaspoon onion powder • 1/2 teaspoon garlic powder • 1/2 teaspoon sea salt • 1/2 teaspoon freshly ground black pepper

• 4 large (about 2 pounds total) boneless, skinless chicken breasts • 1/2 cup olive oil • 2 tablespoons raw honey • 12 bamboo skewers, cut in half and soaked in water 30 minutes

In a small bowl, combine the coriander, chili powder, onion powder, garlic powder, salt, and pepper until well mixed.

Rub the seasoning mixture all over both sides of the chicken breasts and place on a plate. Cover with foil or plastic wrap and allow to sit in the refrigerator for at least 1 hour.

Meanwhile, heat the olive oil and honey in a small saucepan over low heat, stirring frequently, until the honey is just melted. Set aside and allow to cool to room temperature.

Remove the chicken from the refrigerator and cut each breast lengthwise into 5–6 strips. Place the strips in a Ziploc-type plastic bag. Pour the olive oil–honey mixture into the bag, seal, and shake.

Place the chicken in the refrigerator overnight or for at least 4 hours.

Place your oven’s broiler rack about 6 inches from the broiler element and turn on the broiler. Line a baking sheet with aluminum foil.

Thread each chicken strip onto a bamboo skewer by weaving it in a ribbon-like fashion, being sure to make at least 2–3 punctures with the stick.

Place the skewers onto the baking sheet and broil for 5 minutes. Turn each skewer over and broil for another 4–5 minutes or until the chicken is cooked through.

To serve, place the chicken on a platter, skewer-side out for easy grabbing, and serve warm or at room temperature.

Makes about 20 to 24 skewers.

Marinated Zucchini-Salmon Bites

Who needs crackers when these tangy zucchini slices make such a fresh and tasty foundation for smoked salmon! This is a perfect appetizer for summer barbecues and elegant dinner parties alike.

• 1 cup apple cider vinegar • 1 teaspoon pickling spices • 2 medium zucchini, cut into 1/2-inch slices (about 2 dozen total) • 1 Hass avocado, mashed (about 3/4 cup)

• 2 teaspoons fresh lemon juice • 6 ounces smoked salmon, thinly sliced • 2 tablespoons poppy seeds

Bring the apple cider vinegar and pickling spices to a simmer in a medium saucepan over medium heat.

Remove from heat and add the zucchini slices. Allow them to soak for 20 minutes, then remove to paper towels to dry.

In a small bowl, combine the avocado and lemon juice, mixing well.

Cut the sliced salmon into about 2 dozen (2-inch) strips.

Pat the zucchini slices dry and spread each slice with avocado, top with a piece of salmon, and sprinkle with poppy seeds.

Serve the bites arranged on a platter at room temperature or chilled.

The marinated zucchini slices will keep overnight in the refrigerator, covered with plastic wrap. Assemble right before serving, so the avocado doesn’t brown.

Makes about 2 dozen pieces.

Hawaiian-Style Beef Jerky

Meat jerkies are a Paleo mainstay and a delicious one at that. Jerky can be made with a wide array of flavorings, is extremely portable, and is very easy to make in either the oven or a dehydrator. This recipe has the added benefit of stretching your meat budget since it uses less-expensive cuts.

• 2 pounds grass-fed flank steak or top round steak • 1 teaspoon sea salt • 1/2 teaspoon freshly ground black pepper

• 1 cup unsweetened pineapple juice • 2 teaspoons grated ginger (or jarred chopped ginger) • 2 teaspoons chopped fresh garlic

Place the steak in the freezer for about 30 minutes to make it easier to slice.

Slice the steak across the grain into 1/2-inch-thick slices. Season with salt and pepper, then put the meat slices in a gallon-sized Ziploc-type plastic bag.

Combine the pineapple juice, ginger, and garlic, and pour into the bag. Seal and shake to coat the meat evenly.

Marinate in the refrigerator 6–8 hours or overnight, turning the bag a few times to distribute the marinade evenly.

Line a baking sheet with a double layer of paper towels. Remove the slices of meat from the bag one at a time, shaking them gently to remove excess marinade, and place them on the paper towels. (The meat slices should be in a single layer. If you run out of room, use a second baking sheet.) Cover the slices with another double layer of paper towels and press down to squeeze out excess moisture. Allow to sit for 20 minutes, then slide the paper towels (along with the meat) off the baking sheet.

Position oven racks at the center and bottom. Line the bottom rack with aluminum foil to catch drips.

Heat the oven to “warm” (about 160–165 degrees F). If using a dehydrator, set it to 135 degrees F.

Line the baking sheet(s) with aluminum foil for easier cleanup, and place wire cooling racks onto the baking sheet(s).

Arrange the meat slices in a single layer on the wire racks, spaced so that the slices do not touch each other. (This allows for proper airflow.) If using a dehydrator, simply layer the strips onto the trays without the pieces touching.

Place the baking sheet(s) on the center rack in the oven and dry for 2–3 hours or until the meat is somewhat cracked and looks a bit stringy. It should not be overly dry; this jerky is meant to be moist and chewy. Open the oven door 3–4 times during drying to allow moisture to escape. If using a dehydrator, your drying time will be 3–4 hours.

Store the jerky in a Ziploc-type plastic bag in the refrigerator for up to 2 weeks. Do not freeze.

Makes about 1 1/2 pounds.

Savory Venison Jerky

Venison can be very inexpensive if deer are hunted in your area (or if you have a hunter in the family). It’s a naturally lean protein and is ideal for jerky. Drying time will vary depending on the leanness of the meat, so check the jerky frequently to prevent overdrying.

• 2 pounds venison shoulder or loin, visible fat removed • 1 tablespoon paprika • 1 teaspoon sea salt

• 1 teaspoon freshly ground black pepper • 1 cup unsweetened apple juice

Place the venison in the freezer for about 30 minutes to make it easier to slice.

Slice the meat across the grain into 1/2-inch-thick slices. Season with paprika, salt, and pepper, then put the slices in a gallon-sized Ziploc-type plastic bag.

Pour the apple juice into the bag. Seal and shake to coat the meat evenly.

Marinate in the refrigerator 6–8 hours or overnight, turning the bag a few times to distribute the marinade evenly.

Line a baking sheet with a double layer of paper towels. Remove the slices of meat one at a time from the bag, shaking them gently to remove excess marinade, and place them on the paper towels. (The meat slices should be in a single layer. If you run out of room, use a second baking sheet.) Cover the slices with another double layer of paper towels and press down to squeeze out excess moisture. Allow to sit for 20 minutes, then slide the paper towels (along with the meat) off the baking sheet.

Position oven racks at the center and bottom. Line the bottom rack with aluminum foil to catch drips.

Heat the oven to “warm” (about 160–165 degrees F). If using a dehydrator, set it to 135 degrees F.

Line the baking sheet(s) with aluminum foil for easier cleanup, and place wire cooling racks onto the baking sheet(s).

Arrange the meat slices in a single layer on the wire racks, spaced so that the slices do not touch each other. (This allows for proper airflow.) If using a dehydrator, simply layer the strips onto the trays without the pieces touching.

Place the baking sheet(s) on the center rack in the oven and dry for 2–3 hours or until the meat is somewhat cracked and looks a bit stringy. It should not be overly dry; this jerky is meant to be moist and chewy. Open the oven door 3–4 times during drying to allow moisture to escape. If using a dehydrator, your drying time will be 3–4 hours.

Store the jerky in a Ziploc-type plastic bag in the refrigerator for up to 2 weeks. Do not freeze.

Makes about 1 1/2 pounds.

Chicken-Cherry Wraps with Paleo Mayo

These wraps are quite versatile, as they are equally satisfying as a snack or light lunch, and you can also use the filling as a topper for celery sticks or cucumber slices or to stuff avocado halves.

For the Paleo mayo: • Yolk of 1 large egg, beaten • 2 tablespoons fresh lemon juice • 3/4 cup light olive oil • 1/2 teaspoon sea salt

For the chicken spread: • 3 large cooked chicken breasts, chopped (about 2 cups) • 2 stalks celery, thinly sliced • 1 small sweet onion, chopped • 1/2 cup unsweetened dried cherries, roughly chopped • 1/4 cup chopped raw pecans • 2 tablespoons Paleo mayo • 1/2 teaspoon sea salt • 1/4 teaspoon freshly ground black pepper • 6 leaves romaine lettuce

Make the Paleo mayo:

In a small saucepan, combine the egg yolk and lemon juice, and place over low heat.

Whisking constantly, cook until the mixture is just thick enough to coat the back of a spoon. Pour into a shallow dish and refrigerate for about 20 minutes to cool.

Pour the mixture into a medium-sized mixing bowl and very slowly whisk in the olive oil, about 1 tablespoon at a time. The mixture will begin to turn opaque and creamy in color. Whisk until all the oil is incorporated, then whisk in the salt.

Store in an airtight plastic container or jar in the refrigerator for up to 3 days.

Makes 1 cup.

Make the chicken spread:

In a medium mixing bowl, combine the chicken, celery, onion, cherries, and pecans, and stir well. Stir in the Paleo mayo until well blended, season with salt and pepper, and stir again.

Place about 1/4 cup of chicken spread onto the wide end of a lettuce leaf, and roll up like a burrito. Repeat with remaining lettuce leaves.

Makes 6 wraps, or cut in half for 1 dozen snack bites.

Paleo-Happy Deviled Eggs

Deviled eggs are a must-have when it comes to summer picnics and barbecues. This recipe uses homemade Paleo mayo to make it completely Paleo-friendly. It’s unlikely you’ll have leftovers, but if you do, chop them up for a quick egg salad lettuce wrap.

• 1 dozen hard-boiled large eggs, peeled • 1/4 cup diced sweet onion • 1 teaspoon mustard • 2 tablespoons Paleo mayo (see Chicken-Cherry Wraps with Paleo Mayo)

• 1 teaspoon chopped fresh dill • 1/2 teaspoon sea salt • 1/4 teaspoon freshly ground black pepper • Paprika for sprinkling

Cut each egg in half lengthwise. Remove the yolks and place them in a medium-sized mixing bowl. Set the whites aside on a platter. If any whites break or tear, chop them up and add them to the yolks.

Use a fork to mash the yolks until they are evenly crumbled.

Add the onion, mustard, Paleo mayo, dill, salt, and pepper, and stir until well blended.

Scoop about 1 tablespoon of filling into each egg-white half, and sprinkle paprika over all.

Cover and refrigerate for about 1 hour before serving.

These will keep in an airtight container in the fridge for 1 day.

Makes about 2 dozen.

Spicy Cucumber-Tuna Bites

When you need a satisfying and protein-rich snack, this spicy tuna salad atop refreshing cucumber slices fills you up without weighing you down. This recipe makes extra tuna salad, perfect for lunchtime wraps or sandwiches.

• 2 (6-ounce) cans salt-free tuna packed in water • 1 tart apple (such as Granny Smith or Braeburn) • 1/4 cup finely chopped sweet onion • 1/4 cup finely chopped celery • 4 medium cucumbers, peeled

• 1 teaspoon mild curry powder • 1/2 teaspoon sea salt • 1/4 teaspoon freshly ground black pepper • 2 tablespoons Paleo mayo (see Chicken-Cherry Wraps with Paleo Mayo)

Drain the tuna very well and place it in a medium-sized mixing bowl.

Core, peel, and finely chop the apple.

Combine the tuna, apple, onion, and celery, and stir well.

Add the curry powder, salt, and pepper, and stir with a fork until well blended. Mix in the Paleo mayo. Cover and refrigerate for 1 hour to allow the flavors to develop.

Cut the ends off the cucumbers and use a fork to carve lines lengthwise through the skin. Slice the cucumbers into 1/2-inch-thick slices (about 4 dozen).

Spread each cucumber slice with about 2 teaspoons of tuna mixture. Arrange on a platter to serve.

The filling will keep in an airtight container in the fridge for up to 3 days.

Makes about 4 dozen pieces.

Broiled Sardines

Sardines are an excellent source of protein, omega-3s, and calcium, especially if eaten with the bones. But even if you love tinned sardines, they get boring pretty quickly on their own. This recipe adds fresh flavor to this inexpensive and healthful fish, and transforms it into something completely new.

• 1 1/2 teaspoons light olive oil, divided • 4 (3.75-ounce) cans sardines packed in water • 1/4 cup finely chopped red onion • 1 teaspoon paprika

• 1/2 teaspoon garlic powder • 1/2 teaspoon sea salt • 1/4 teaspoon freshly ground black pepper • 2 tablespoons finely chopped fresh basil

Place your oven’s broiler rack about 6 inches from the broiler element and turn on the broiler.

Line a small baking pan with aluminum foil and grease with 1/2 teaspoon olive oil. Place the sardines in the pan in a single layer (their sides will be touching).

Scatter the chopped onion over all, then drizzle with 1 teaspoon olive oil.

Sprinkle the sardines with the paprika, garlic powder, salt, and pepper. Top with chopped basil.

Broil for 1–2 minutes, just until the fish turns lightly golden. Serve warm.

Makes 4 servings.