LOW-CALORIE PALEO SNACKS

Spiced Kale Chips

Kale chips have become a very popular snack, and not just among Paleo folk. They’re a cinch to make and are even more addictive than potato chips (and much lower in calories). They don’t keep very well, but it doesn’t matter—they’ll be long gone before they go stale.

• 2 bunches fresh kale, trimmed and rinsed • 2 teaspoons light olive oil • 1/2 teaspoon sea salt

• 1/2 teaspoon freshly ground black pepper • 1/2 teaspoon paprika • 1/4 teaspoon ground cumin

Position oven racks at the center and bottom. Preheat oven to 275 degrees F.

Pat the kale thoroughly dry with paper towels or dish towels, then tear the leaves into large pieces. Place in a large bowl.

Pour the olive oil over the kale and toss well to coat (clean hands work best).

Combine the salt, pepper, paprika, and cumin in a small dish, then sprinkle over the kale. Toss again.

Lay the kale out onto two baking sheets, trying not to let the leaves overlap too much.

Bake for 10 minutes, one sheet on the lower rack and one on the center rack.

Flip the leaves carefully with tongs, then switch the positions of the baking sheets. Bake for 10 more minutes or until the leaves are dry and crisp.

Store the chips at room temperature in a Ziploc-type plastic bag for up to 3 days.

Makes 2 servings.

Avocado-Mushroom Bites

This light and fresh take on stuffed mushrooms is the perfect appetizer for a casual dinner party or picnic. If you increase the serving size, they make a nice light lunch or a fun substitute for the same old side salad. Choose an avocado that is just a bit overripe—it’ll have the most flavor.

• 16 whole large button mushrooms, stems removed • 1/2 teaspoon sea salt • 1/4 teaspoon freshly ground black pepper • 1 Hass avocado, peeled and mashed (about 3/4 cup)

• 1/4 cup finely chopped red onion • 1 tablespoon fresh lemon juice • 1/2 teaspoon ground cumin • 1/2 teaspoon chili powder

Sprinkle the mushrooms with salt and pepper, then set aside for 15 minutes.

In a medium-sized bowl, combine the avocado, onion, lemon juice, cumin, and chili powder, and stir well.

Using a melon baller or teaspoon, divide the avocado filling among the mushroom caps. Serve immediately.

Makes about 4 appetizer servings.

Pineapple Salsa

This sweet salsa is bursting with freshness and has just enough kick to keep you reaching for more. It tastes even better when its flavors get to mingle in the refrigerator for a couple of days, so it’s ideal to make ahead for a party or barbecue.

• 1 cup diced fresh pineapple • 1 cup diced almost-ripe mango • 1/2 cup thinly sliced fresh celery • 1/2 cup diced red onion • 1 fresh jalapeño pepper, diced (remove seeds for less heat)

• 2 tablespoons fresh lemon juice • 1 teaspoon chopped fresh cilantro • 1 teaspoon chopped fresh parsley

In a medium-sized mixing bowl, combine the pineapple, mango, celery, onion, and jalapeño pepper, and stir well.

Pour the lemon juice over all, and stir well.

Add the cilantro and parsley, and stir to combine.

Cover and refrigerate for at least 2 hours or up to 3 days.

Serve the salsa as a dip for fresh vegetables, Paleo-friendly crackers, or even meat jerky.

Makes 3 cups, or about 6 servings.

Spinach and Strawberry Salad with Lemon Vinaigrette

This salad represents the best of summertime freshness. Serve it alongside a bowl of soup for lunch, or enjoy it on its own for a light snack. It’s loaded with iron, fiber, and vitamin C, and is one salad that most kids are happy to eat.

For the vinaigrette: • 1/2 teaspoon grated lemon zest • 4 tablespoons fresh lemon juice • 1 teaspoon raw honey • 4 tablespoons light olive oil • 1/4 teaspoon sea salt • 1/4 teaspoon freshly ground black pepper

For the salad: • 2 cups fresh baby spinach leaves, washed and dried • 1 cup sliced strawberries

Make the vinaigrette:

In a blender or food processor, combine the lemon zest, lemon juice, and honey, and blend on low speed. Gradually add the oil, and blend until the mixture becomes pale yellow and opaque. Add salt and pepper, and set aside.

Make the salad:

In a medium bowl, combine the spinach leaves and strawberries and toss well.

Divide the salad among four salad plates. Drizzle each portion with vinaigrette, and serve immediately.

Makes 4 servings.

Stuffed Portobello Mushrooms

Portobello mushrooms are meaty, dense, and subtly flavored—perfectly suited to a savory herbed filling. Even meat lovers will enjoy the rich flavor and substantial texture of this dish, which works equally well as a main dish or hearty appetizer.

• 8 portobello mushrooms, brushed clean • 3 teaspoons olive oil, divided • 2 stalks celery, finely chopped • 1 carrot, peeled and grated (about 1/2 cup) • 1 small yellow onion, diced • 1/2 cup chopped raw walnuts

• 2 cloves garlic, crushed • 1/2 teaspoon sea salt • 1/4 teaspoon freshly ground black pepper • 1 teaspoon chopped fresh oregano • 1 teaspoon chopped fresh parsley

Remove the stems from the mushrooms and roughly chop the stems. Set aside.

Pour 1 teaspoon olive oil into a small dish and use your fingers or a pastry brush to coat the outside of each mushroom cap with oil. Place the caps on a baking sheet.

Preheat oven to 350 degrees F.

In a large, heavy skillet, heat 2 teaspoons olive oil over medium heat.

Add the chopped mushroom stems, celery, carrot, onion, walnuts, and garlic, and sauté for 6–8 minutes or until the celery is just tender.

Add the salt, pepper, oregano, and parsley to the pan, and sauté for 1 more minute.

Divide the filling evenly between the mushroom caps, and bake for 12–15 minutes or until the mushrooms are golden brown. Serve warm.

These can be made up to 1 day in advance and reheated when ready to serve.

Makes 4 servings.

Spicy Grilled Summer Fruit

This deceptively simple dish delivers complex flavors with minimum fuss. The recipe calls for a stovetop grill, but you can just as easily use an outdoor grill. Put the fruit in a mesh fish turner if you do use your backyard grill.

• 1 tablespoon light olive oil • 1/2 teaspoon sea salt • 1/2 teaspoon freshly ground black pepper • 1/2 teaspoon mild curry powder

• 8 fresh pineapple rings, about 3/4-inch thick • 8 wedges fresh cantaloupe, about 1-inch thick (remove the peel) • 4 fresh nectarines, quartered (unpeeled)

Preheat the stovetop grill over high heat and brush with olive oil.

Combine the salt, pepper, and curry powder, and sprinkle over one side of each piece of fruit.

Arrange the fruit, seasoned side up, on the grill, and cook for 3 minutes.

Use tongs to turn the fruit, and grill for 2 minutes longer.

To serve, arrange a combination of 2 pineapple rings, 2 cantaloupe wedges, and 4 pieces of nectarine onto 4 small plates. Serve warm.

Makes 4 servings.