PALEO KIDS’ SNACKS

Nutty Carob Apple Slices

Kids love making these treats almost as much as they love eating them. There’s no cooking involved, so they’re a great way to get little ones involved in the kitchen. Parents will appreciate the fact that they satisfy kids’ cravings for a sweet snack and are good for them, too.

• 4 crisp apples, such as Gala or Fuji • 1 tablespoon fresh lemon juice • 1/2 cup almond butter • 1 tablespoon carob powder

• 1 tablespoon raw honey • 1/4 teaspoon pure vanilla extract • 1/4 cup chopped raw walnuts

Core and slice the apples into wedges (about 6–8 slices each), leaving the peel on.

Place the apple slices in a bowl and toss with the lemon juice.

In a blender or food processor, combine the almond butter, carob powder, honey, and vanilla, and blend just until the carob and honey are well incorporated.

Drain the apple slices and pat dry with paper towels.

Spread one side of each apple slice with the almond butter mixture, then sprinkle generously with chopped walnuts. Serve immediately or chill until ready to eat. (To use for school lunches, soak desired portion of apple slices overnight in the lemon juice and store the spread separately in an airtight container. In the morning, simply spread the almond butter mixture onto the apple slices, top with walnuts, and pack in a single layer in an airtight container.)

Makes about 16 pieces.

Frozen Coco-Nut Banana Pops

Kids love ice-cream treats, but they don’t make for a healthful snack (nor are they Paleo-friendly). Satisfy your kids’ ice cream cravings with these frozen banana pops coated in nut butter and toasted coconut. They’re ideal for kids’ parties, too.

• 4 large green-tipped bananas (just ripe) • 8 Popsicle sticks • 1/2 cup almond butter

• 2 tablespoons raw honey • 1 teaspoon cocoa powder • 1 cup unsweetened, toasted coconut flakes

Peel the bananas and cut in half crosswise. Insert a Popsicle stick through the cut end of each banana half.

In a blender or food processor, combine the almond butter, honey, and cocoa powder, and blend until smooth. Spoon the mixture out onto one end of a cutting board. Mound the toasted coconut on the other end of the cutting board.

Line a rectangular, airtight plastic container with waxed paper, and place it on the counter next to the coconut.

Roll each banana pop in the nut butter mixture to coat all sides, then roll it in the coconut. Place the pops in the plastic container, alternating ends so they don’t touch.

Cover and freeze for at least 2 hours before serving. They will keep in the freezer up to 2 days.

Makes 8 servings.

Lunch Box Granola Mix

This kid-friendly granola mix does double duty as a nutritious snack to tuck into lunch boxes or as a filling breakfast, topped with almond milk. This recipe makes a lot, but it’ll be gone in no time.

• 1 cup raw pecan halves • 1 cup sliced raw almonds • 1 cup raw pumpkin seeds • 1/2 cup unsweetened dried cherries, roughly chopped • 1/2 cup unsweetened dried apricots, roughly chopped • 1 cup unsweetened golden raisins

• 2 tablespoons raw honey • 1 teaspoon pure vanilla extract • 2 tablespoons coconut oil, warmed • 1/2 teaspoon sea salt • 1/2 teaspoon cinnamon

Preheat oven to 275 degrees F.

In a large mixing bowl, combine the pecans, almonds, pumpkin seeds, cherries, apricots, and raisins.

Stir the honey and vanilla into the coconut oil until the honey melts. Add the salt and cinnamon, stir well, and pour over the granola mixture. Toss the granola thoroughly with a spoon or clean hands (hands work best).

Line a baking sheet with aluminum foil and pour the granola onto it in a thin layer.

Bake for 15–20 minutes, just until golden brown. Allow it to cool completely on the baking sheet before storing.

Store in an airtight container at room temperature for up to 2 weeks.

Makes about 5 cups.

Chicken Fingers with Paleo Ranch Dip

Kids love chicken strips and ranch dressing, but neither one is Paleo friendly in its traditional form. This quick and easy recipe is a nutritious take on the fast-food classic. Pack a larger portion in an insulated bag for a school lunch—it’s sure to be a hit.

For the Paleo ranch dip: • 1 cup unsweetened coconut milk • 1 cup Paleo mayo (see Chicken-Cherry Wraps with Paleo Mayo) • 1/2 teaspoon garlic powder • 1/2 teaspoon onion powder • 1/2 teaspoon sea salt • 1/2 cup chopped fresh dill • 1/4 cup chopped fresh parsley

For the chicken fingers: • 4 small boneless, skinless chicken breasts • 2 large eggs, beaten • 1 tablespoon unsweetened coconut milk • 1/2 cup coconut flour • 1/2 teaspoon paprika • 1/2 teaspoon sea salt • 1/2 teaspoon garlic powder • 1/4 cup unsweetened coconut flakes • 3 teaspoons olive oil, divided

Make the Paleo ranch dip:

In a medium-sized mixing bowl, combine the coconut milk, Paleo mayo, garlic powder, onion powder, and salt, and mix well.

Stir in the fresh herbs, cover, and refrigerate for at least 1 hour.

Makes 2 cups.

Make the chicken fingers:

Preheat the oven to 375 degrees F.

Cut the chicken breasts lengthwise into 1-inch-thick strips, and cut longer strips in half (if needed) to make each strip about 3 inches long.

In a large bowl, beat the egg yolks and coconut milk together with a fork, then add the chicken strips, tossing to coat.

In a medium bowl, combine the coconut flour, paprika, salt, and garlic powder, and whisk until well combined. Stir in the coconut flakes.

Line a baking sheet with aluminum foil. Grease the foil with 1 teaspoon olive oil.

Remove the chicken strips from the egg mixture one at a time, tapping to remove excess egg, and dredge in the flour mixture before placing on the baking sheet.

Drizzle the remaining olive oil over all, and bake for 15–20 minutes or until juices run clear when the chicken is pierced with a fork.

Serve warm with a small dish of Paleo ranch dip alongside.

Makes 4 servings.

Grilled Fruit Kebobs

It’s easy enough to get kids to eat an apple or a pear, but if you want to give them something special, this recipe is just the ticket. Oven grilling brings out the natural sweetness of the fruit and caramelizes the honey, making these kebobs extra delicious.

• 1/2 teaspoon coconut oil • 1/2 cup fresh pineapple chunks • 1/2 cup fresh watermelon chunks • 1/2 cup fresh cantaloupe chunks

• 1/2 cup green seedless grapes • 8 bamboo skewers soaked in water for 30 minutes • 1/4 cup raw honey • 1/2 teaspoon sea salt

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 and grease the foil with coconut oil.

Thread the fruits onto the bamboo skewers, alternating them as you like. (Kids love to help with this part.) Lay the skewers in a single layer on the baking sheet.

Microwave the honey in a small dish for 15 seconds, then pour it over the fruit skewers. Sprinkle the sea salt over all.

Broil for 2 minutes on each side, until just golden. Allow to cool at least 10 minutes before serving, as the fruit will be very hot.

Makes 8 servings.

Oven-Fried Sweet Potato Chips

When you start feeding your kids a healthful diet, potato chips and other salty deep-fried snacks are among the hardest to give up. Luckily, these sweet potato chips have just enough salt to satisfy cravings, and oven frying in olive oil provides a healthier crunch.

• 4 large sweet potatoes, peeled and very thinly sliced (a food processor slicing attachment or mandoline works best)

• 2 tablespoons olive oil • 1 teaspoon sea salt • 1/2 teaspoon freshly ground black pepper

Preheat oven to 300 degrees F.

In a large mixing bowl, combine the sweet potato slices, olive oil, salt, and pepper, and toss well to coat. (Clean hands work best.)

Line two large baking sheets with aluminum foil.

Spread the chips onto the baking sheets in a single layer and bake for about 40–50 minutes or until very dry and crisp.

Allow the chips to cool to room temperature before serving.

Store the chips in an airtight container for up to 1 week.

Makes about 4 cups.