It’s hard to maintain diets and certain styles of eating when surrounded by arrays of delicious foods. Now that fall has arrived, football Sundays are the newest challenge for consumers who are trying to exercise their self-control and not undo their progress from the gym in front of the television. The trick to fighting the good fight is preparing foods that those following certain regimes can indulge in, too, and that’s where paleo snacks come into play. If you’re following the paleo diet and find yourself trying to resist the splurge, this list is for you. We’re rounding up 7 recipes from around the web for paleo-friendly game day snacks that won’t ostracize any football fans. While these foods are paleo, they’re also delicious, so don’t be surprised if you catch some naysayers dipping their hand into your paleo-prepared fare.
1. Guacamole Deviled Eggs
Sometimes the paleo version of certain snacks is better than the original. That might be the case for these Guacamole Deviled Eggs from Elana’s Pantry. Deviled Eggs are the ultimate finger foods, and when the eggs whites are stuffed with guacamole rather than mayo-laden yolks, the snack is even more irresistible. For Guacamole Deviled Eggs, combine your yolks, guacamole, cilantro, and chives, and then scoop your filling full of healthy fats into the egg whites.
- 6 large hard boiled eggs, cooled and peeled
- 2 ripe avocados
- ¼ cup cilantro, finely chopped
- 1 tablespoon chives, finely chopped
- 1 tablespoon lime juice
- ½ teaspoon sea salt
- 1 teaspoon red pepper flakes
- chili powder, for garnish
Directions: Cut eggs in half and remove yolks. In a bowl, mash yolks and avocados. Stir in cilantro, chives, lime juice, salt, and red pepper flakes. Scoop filling into egg whites. Refrigerate until serving. Sprinkle with chili powder. Serve.
2. Leek and Bacon Stuffed Mushrooms
Bacon gets called into play for this next snack recipe. Enter: Leek and Bacon Stuffed Mushrooms from Paleo Grubs. Stuffed Mushrooms are another paleo-friendly game day snack that everyone will enjoy. The recipe requires only 4 ingredients, and it yields an appetizer that is as easy to look at as it is to eat. This Leek and Bacon Stuffed Mushroom formula serves 2 so make sure to multiply if you have many friends coming over.
- 1 pound fresh button mushrooms, stems removed
- ½ cup finely chopped leek
- 3 ounces bacon, chopped
- olive oil for drizzling
- salt and black pepper to taste
Directions: Preheat the oven to 400 degrees Fahrenheit. In a large skillet, cook the leeks and bacon over medium heat until leeks soften and bacon is crisp. Remove the mixture from the skillet, season with salt and pepper and set aside.
Fill the mushroom caps with the mixture, place on a lightly oiled baking dish and sprinkle with sesame seeds. Drizzle with olive oil and bake until the mushrooms are tender, 25 to 35 minutes. Remove from the oven and serve.
3. Sweet and Sour Meatballs
Make these Sweet and Sour Meatballs for your favorite meatheads. The recipe from Against All Grain serves 3 dozen, making this the perfect game day snack that feeds a crowd. Serve the meatballs with toothpicks and forgo your forks. These Sweet and Sour Meatballs only require 25 minutes of active prep time and then the oven and slow cooker do the rest. You’ll first prepare the sauce before making your bite-sized meatballs, and then the two meet in the slow cooker where they’ll cook at low heat.
- 2 pounds ground beef, chicken, or pork
- 2 large eggs
- 2 small vidalia sweet onions, about 1 cup minced
- ¼ cup almond meal (with the skins) or 2 tablespoons coconut flour
- 1 tablespoon sesame oil
- 1.5 teaspoons ground ginger
- 2 teaspoon sea salt
- 3 cups tomato puree
- ¾ cup unsweetened pineapple juice
- ⅓ cup honey
- ⅓ cup coconut aminos
- ¼ cup tomato paste
- 2 tablespoons apple cider vinegar
- 2 tablespoons dijon mustard
- 1.5 teaspoons sea salt
- ½ teaspoon ground ginger
- ½ teaspoon onion powder
Directions: Preheat oven to 350 degrees Fahrenheit. Make the sauce first by combining all of the ingredients in a wide pot. Bring to a low boil then reduce the heat to medium-low and let it simmer uncovered for 45 minutes, until thickened.
Meanwhile, make the meatballs. Place the onion in a food processor and pulse until finely minced. Add the egg, almond meal, beef, oil, ginger, and sea salt. Pulse until fully combined. Roll the mixture into small bite-sized meatballs.
Space them evenly on two rimmed baking sheets and bake for 12 minutes, turning once. Once the sauce has thickened, transfer it and the meatballs to a slow cooker set to low. Cover until ready to enjoy.
4. Loaded Paleo Sweet Potato Skins
Or, you can make these Paleo Sweet Potato Skins as you watch your favorite football players chase around the pigskin. The recipe from Fed and Fit couldn’t be easier, or tastier. Swap out your white carbs and swap in the superfood full of fiber and healthy fats. You’re loading your sweet potato skins with bacon, green onion, and greek yogurt. Paleo Sweet Potato Skins is another example of a paleo game day snack that eaters of all kinds will enjoy digging into.
- 4 sweet potatoes
- 6 slices of bacon
- ¼ cup chopped green onion
- ¼ cup non-fat Greek yogurt
- extra virgin olive oil
- kosher salt
Directions: Preheat oven to 400 degrees Fahrenheit and line a baking sheet with aluminum foil. Take a wet cloth and thoroughly wipe down the outside of the potatoes. You’re going to eat the skin, so you want it clean and whisker-free. Rub the now clean potatoes with a drizzle of olive oil. Make sure you cover the entire surface. Bake at 400 degrees Fahrenheit for 45 minutes.
Remove from oven and let cool completely (or until cold enough to handle). Once cooled, turn the oven back onto 400 degrees Fahrenheit. Cut each potato in half long ways. Using a fork to loosen the sweet potato meat, start scraping out the innards. You need to be sure you leave between ¼ and ½ inch of sweet potato on the skin. Rub the inside and outside of the skins with more olive oil and sprinkle every side with a generous amount of kosher salt. Place facedown on the baking sheet and bake at 400 degrees Fahrenheit for another 8 minutes. Flip over face-up and bake for 4 minutes. Use a spatula and let them cool slightly before you move from the baking sheet to a plate.
Chop the bacon into small ½ inch pieces and sauté until crispy. After cooked, place on a paper towel to drain off the grease. Sprinkle an even amount of bacon in each skin, top with the green onion, and finish with a dollop of Greek yogurt.
5. Zucchini Pesto Roll-ups
If you still have some zucchini lying around from your late-summer produce binge, use it up in these Zucchini Pesto Roll-Ups from PaleOMG. Grilled zucchini is the perfect vehicle for homemade pesto and sausage, and when you roll it into fun finger foods, you’ll have no problem feeding your party guests the green stuff. These Zucchini Pesto Roll-Ups are the perfect game day snacks, as they are satiating and satisfying, but also leave room in your stomach for other football fare.
- 2 zucchinis, ends removed, sliced ¼ inch thick lengthwise
- 4 Italian sausages
- ½ cup walnuts
- 1 cup fresh basil
- ⅓ cup olive oil
- juice of 1 lemon
- 1 garlic clove
- salt and pepper to taste
- pinch of garlic powder
- 3 extra tablespoons olive oil to cook your zucchini with
Directions: Heat up your grill. Slice your zucchini with a knife or using a mandoline. Place your zucchini in a bowl with 3 tablespoons of olive oil, salt and pepper, and a pinch of garlic powder then use your hands to mix it and coat the zucchini. Place your Italian sausages on the grill along with your zucchini.
While the zucchini and sausages are cooking, make your pesto. Add your walnuts, garlic clove, and basil to the food processor and turn on. Then begin to add your olive oil while the food processor is still running. Then add your lemon juice and salt and pepper.
After your zucchini have cooked for about 4-5 minutes and have begun to show grill marks, flip them. Be sure to keep an eye on them because they will burn rather quickly. Once your zucchini are cooked through and sausage are completely cooked through, remove them to let cool. When your zucchini are cool to the touch, use a spoon to spread the pesto down the center of the zucchini strip and cut off an inch or so piece of sausage. Place the sausage in the middle of the zucchini so the cut sides are facing towards the outer ridges of the zucchini.
Wrap the zucchini around the sausage and use a toothpick to hold it in place.
6. Baked Avocado Fries
Care to deviate from the carbs and try these Avocado Fries from Stupid Easy Paleo? For this nutritious and delicious snack, avocado is breaded with crushed pork rinds before it’s baked in the oven for 15 minutes. Baking the avocado fries rather than frying them keeps this snack both paleo-and waistline-friendly, and because avocado is packed with healthy fats and antioxidants, you’re basically doing yourself a favor by indulging in this fare. Sink your teeth into crunchy and creamy Avocado Fries and try a new spin on healthy snack food.
- 2 ripe but firm avocados, pits removed
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon fine sea salt
- ½ teaspoon black pepper
- 1/3 cup arrowroot flour
- 1 large egg, beaten
- 1 tablespoon water
- 1 teaspoon stone ground mustard
- 1-½ cups crushed pork rinds
Directions: Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with foil. Slice the avocados in half, and carefully remove the pit. Cut each half into three or four slices, and set them aside.
You’ll need three small bowls for the dipping stations. In the first, combine the arrowroot and half the seasonings. In the second, combine the beaten egg, water and mustard. In the third, combine the pork rinds and the other half of the seasonings.
Dip the avocado slices into the arrowroot, then the eggs, then the pork rinds. Lay them on the baking sheet. When they’re all dipped, bake the avocado fries for 10 to 12 minutes, then flip and bake another 2 to 4 minutes.
7. Spinach and Artichoke Dip
Those who are paleo need to get their dip fix, too, and this Spinach and Artichoke Dip from Paleo Leap lets them. Out with the cheese and in with the spinach, artichoke hearts, bacon, and coconut milk. This dip is easy to make and easy to eat, and it accommodates consumers of all kinds. Serve this Spinach and Artichoke Dip wth veggies and steal the attention from queso and other funky cheese dips.
- 14 ounces artichoke hearts
- 3 cups baby spinach, blanched
- ½ white onion, minced
- 6 cloves garlic, minced
- 5 thick slices of bacon, cut into small pieces
- ½ cup full-fat coconut milk
- sea salt and freshly ground pepper
Directions: Sauté the bacon bits in a skillet placed over medium heat until the bacon begins to brown. Add in the onion and garlic and sauté for 2 to 3 minutes. Add in the artichokes and spinach and cook for an additional 3 minutes. Remove from the heat and let it cool. Pour in the coconut milk and combine well. Refrigerate for at least 30 minutes, and serve with fresh vegetables.