The Paleo Snack Recipe Book
My post of Paleo Snack Ideas has been so popular, that I've created a new recipe ebook on Paleo snacks.
As well as lots of simple snack ideas that work well on a Paleo diet, the recipe book contains almost 80 pages of recipes. These recipes are for simple snacks that you can make and take to work, serve to children, travel with, eat after dinner, drink or use to help you on your weight loss journey. There's a snack recipe for every taste and situation! By popular demand I've also include a chapter on grab and go Paleo snack recipes.
As well as clear, easy to follow recipes, the book also features beautiful photos of most of the recipes to inspire you! The book also includes an introduction into the Paleo diet and the place of snacks on this plan.
These are some of the recipes and photographs featured in the Paleo Snack recipe ebook
The book is currently on sale for $17 and can be purchased by credit card, debit card or paypal. It comes with a 30 day guarantee and instant download. I'm also currently offering further discounts if you buy two or three of my recipe ebooks together! My recipe ebooks are currently available in digital format – I will update this page as soon as the print versions are available.
I'd love to hear your feedback on the ebook!
Buy Two or more Paleo Recipe Ebooks and Save
The book is $17, but I offer big discounts if you buy more than one of my recipe books in one transaction – you can find the bulk prices here.
Why Paleo Snacks Matter More Than You Think
Snacking gets a bad rap in many dietary circles, but on a well-formulated Paleo diet, the right snacks can play a vital role in keeping your energy stable, curbing cravings, and helping you stay on track — especially when life gets busy. Having nutritious snacks at the ready means you’re far less likely to fall off the wagon or reach for something that doesn’t support your goals.
Whether you're transitioning to Paleo, managing blood sugar levels, or trying to fuel long days at work or with the kids, the recipes in The Paleo Snack Recipe Book are designed to make healthy eating simple and delicious at every stage of your journey.
Who This Recipe Book Is For
This book was created for anyone looking for real-food, grain-free snack ideas that are easy to make, transport, and enjoy without second-guessing the ingredients. Whether you’re doing Whole30, following a strict elimination phase, living a flexible Paleo lifestyle, or just trying to eat fewer processed foods, you’ll find snack ideas that meet your needs and support your goals.
If you’ve ever struggled to find healthy options between meals, or you’ve been stuck relying on the same few snack staples, this book will help expand your go-to options with fresh ideas and bold flavours. And if you’re preparing snacks for kids or family members with food intolerances, there are plenty of kid-approved and allergen-conscious recipes included as well.
What You’ll Find Inside the Paleo Snack Recipe Book
Spanning nearly 80 pages, the book includes snack recipes for every occasion — from salty and savoury to sweet and satisfying. Here's a closer look at some of the snack categories featured in the book:
- On-the-Go Snacks: Perfect for work, travel, or school lunchboxes. These include homemade jerky, seed crackers, and trail mixes without hidden nasties.
- Sweet Treats: Made with whole food ingredients like dates, coconut, cacao, and nuts — but without the refined sugars or grains.
- Post-Workout Fuel: Balanced combinations of protein and carbohydrates to help you recover and refuel after movement.
- Drinkable Snacks: Smoothies, broths, and other liquid options for when chewing feels like too much effort but nourishment is still needed.
- Kid-Friendly Snacks: Designed to please picky eaters with fun shapes, colours, and textures — but still made with 100% real food.
Each recipe includes simple instructions, a full list of ingredients, and clear preparation steps. The photos accompanying many of the recipes are there to inspire and help you visualise what the final result should look like.
How These Snacks Fit Into a Paleo Lifestyle
The Paleo philosophy centres on eating nutrient-dense, whole foods while avoiding modern processed ingredients that disrupt digestion, hormones, and metabolic health. That means no gluten, grains, dairy (unless tolerated), refined sugar, seed oils, or additives.
All the recipes in this book are compliant with these principles and focus on ingredients like nuts, seeds, meat, vegetables, fruit, coconut, natural sweeteners, and spices. They’re designed to support steady energy, satiety, and nutritional balance — without relying on modern snack traps like crisps, protein bars, or ultra-processed convenience foods.
Each snack recipe can easily be paired with meals or added to your meal prep rotation to keep your weekly planning simple and stress-free.
Make-Ahead and Freezer-Friendly Options
Many of the snacks in the book can be made ahead in batches, making them ideal for meal prep Sundays or busy weeks where you want to stay organised. Some can even be stored in the freezer, so you always have something nourishing to reach for — instead of defaulting to less optimal options when hunger strikes.
This is especially useful if you’re cooking for multiple people or trying to reduce the time you spend in the kitchen during the week. Just portion, store, and grab as needed.
Why Homemade Snacks Are Better
It’s tempting to reach for pre-packaged “Paleo” snacks from the supermarket — but many of these still contain questionable ingredients, high levels of dried fruit or nut-based sweeteners, and hidden additives or oils. By making your own snacks, you get full control over every ingredient and can adapt recipes to suit your personal preferences and dietary needs.
Making your own snacks is also a great way to cut down on food waste. Use up ripe bananas in muffins, leftover herbs in seed crackers, or extra roast vegetables in savoury mini frittatas. It’s a smart, sustainable way to eat — and your wallet will thank you too.
Bundle and Save
If you're enjoying this snack recipe book, don’t forget that there are savings available when you purchase multiple recipe ebooks at once. Whether you're interested in breakfasts, lunches, dinners, or treats, you can create your own bundle of resources at a discounted rate. Find all the details on this page.
Snack Smarter, Live Better
Snacks aren’t just something to tide you over — they’re an opportunity to nourish your body between meals, maintain energy, and keep your health goals on track. With this ebook, you’ll have everything you need to prepare delicious, nutrient-dense snacks that work with your lifestyle, not against it.
Whether you’re planning your weekly meals, looking for new lunchbox fillers, or simply want better options for your afternoon slump, The Paleo Snack Recipe Book is your go-to guide for smarter snacking.
Have you tried any of the recipes yet? I’d love to hear which ones are your favourites, or what snack you'd love to see added in the future!
43 Awesome Paleo Cooking Hacks That You Aren't Using
Are you using these Paleo hacks? These simple tips and tricks will save you time and hassle – and make your time in the kitchen far more productive – and your Paleo recipes better!
Please share your favourite Paleo cooking secrets in the comments below, or if you have a better method than my suggestions, please share!
1. Before cooking asparagus, coat the stalks in salt and leave to cure for 20 minutes. Rinse off the salt and prepare as normal, you’ll find they taste far better.
2. When you grind meat for homemade burgers or sausages, try adding in some bacon for great flavour. You can also grind in some offal and no one will ever know.
3. When making a salad, always keep the dressing separate. That way it can be added just before serving to make sure your salad is crisp instead of soggy.
4. To reduce tears and keep it together, don’t cut into the root of an onion when dicing.
5. When you buy fresh basil, make it last longer by keeping it at room temperature and with the stems in water.
6. To stop your chopping board (and everything you chop after) smelling of garlic, smash garlic cloves in a sealed plastic bag using the back of a knife.
7. If you’re not going to finish your lettuce in one go, prevent it from turning brown by wrapping in a paper towel in the fridge and storing in a plastic bag.
8. Clean cast iron cookware by scrubbing with salt; never use detergent!
9. Lay a chicken on onion halves and chunks of leek, instead of using a roasting rack. The onion will make a great gravy after absorbing the chicken juices.
10. Use a very fine grater or microplane to add vegetables to salads and dressings. Try adding microplaned orange and fennel to a vinaigrette dressing.
11. Make sure you keep your kitchen knives sharp, not only is it fast and easier – it’s actually a lot safer too….
12. ….and on the subject of knives, keep the tip in an old wine cork when storing in the kitchen drawer.
13. Add salt early on in your cooking – and make sure you keep tasting your dish as you cook it, and adjust your additions accordingly.
14. When frying salmon, fry with the skin side down. When it has cooked to the stage where over half has gone from pink to white, turn the heat off and flip the salmon over. The remaining heat will cook it to perfection.
15. To make sure onions store for longer, keep them in a glass jar, with the root left as is.
16. Always make stock in the biggest batches you have room for. Freeze any excess stock in small portions, ready to use as the base of a dish whenever you need them.
17. Salt your chopping board before chopping up herbs; this will keep them on the chopping board!
18. Freeze stock, left over wine and any left over sauces in ice cube trays as a great way to make a quick sauce – or add depth to an existing sauce without having to wait hours for it to defrost.
19. Use a skewer of cake tester to check how well done your fish, meat – and even vegetables are.
20. Before pan frying, always make sure your pan is super hot!
21. Add a pinch of salt to the water before boiling eggs. This will help to prevent the shells from cracking.
22. After boiling vegetables, use the remaining water for stock, or freeze to crush later and use in a smoothie. If those options don’t appeal, use the nutrient loaded water to feed your veggie patch or house plants.
23. When making hamburger patties, push a hole in the centre. This will make sure they cook faster and more evenly.
24. Give the contents of your pan room to breath – never overcrowd, or you’ll be steaming your food rather than sautéing it!
25. Before carving and serving meat, always give it a few minutes to rest
26. To prevent a roast chicken having an overcooked breast and tender legs, break up the legs and the breast. This means you can remove the breast sooner, ensuring the whole bird is moist.
27. Before frying fish or meat, make sure it is as dry as possible, by laying it on paper towels for a few minutes before cooking. This will help to make the skins nice and crispy by making sure you’re frying rather than steaming.
28. To make sure your garlic is sweet, rather than bitter, make sure you buy it as fresh as possible – and if it has green shoots – don’t use it.
29. Store empty containers and jars with a pinch of salt, to absorb any odours and keep them smelling fresh.
30. Check your eggs are fresh by placing them in a bowl full of water. If the rise to the top, they aren’t as fresh as they should be! You want an egg that sits at the bottom, or near to it.
31. After blanching vegetables, plunge them in a bowl of iced water. This stops the cooking process and will result in bright veggies.
32. Instead of rigidly sticking to a shopping list, try being flexible without it. Go to the shop or farmers market and base your meals around what ever is fresh, seasonal and local.
33. Try cooking your steak by firstly cooking the fatty edge, holding it in place with tongs. This will release fat into the pan, making sure when you cook each side it is as juicy and full of flavour as possible.
34. The secret to great roasted vegetables is heat! Preheat the oven and empty roasting tin, before adding the veggies, oil and sea salt.
35. If you’re cooking with steak, eggs or butter, bring them out of the fridge and keep them at room temperature for an hour or so before cooking for a far better flavour.
36. Roll citrus fruit in your hands before juicing it to increase the amount of juice you can extract. Also, never store citrus fruit in the fridge as it significantly reduces the flavour.
37. Prepare first. Do all of your slicing and dicing before starting to make your dish.
38. Never try a new recipe or ingredient for the first time before an important dinner! Practice, practice, and do as much of the prep as you can the night before.
39. Make sure you store spices in a cool dark place, not next to the oven. To get the maximum flavour from spices, try toasting or sautéing them before adding them to your recipe.
40. Before working with chilli, rub coconut oil into your hands to propel the spiciness. IF you want to reduce their heat, remove the seeds before cooking with them.
41. To prevent garlic from burning, try slicing it finely rather than mincing it.
42. To make sure your meatloaf, meatball or burger mix is just right, make a tiny patty out of it, enabling you to fry it and give it a try. This way you still have time to adjust your mix, before committing to it.
43. When you need to add in more oil to a pan, add it at the edge of the pan, rather than in the middle. This gives the oil time to heat up before it reaches the centre of the pan – and your food.
10 Fascinating Things You Didn’t Know About Offal
You’re read about how offal is a true superfood, packed with nutrients. Perhaps you use it regular in your cooking, maybe you've tried my chicken liver pate recipe? Here are ten little know facts about organ meats…
1. There are two types of offal, red offal and rough offal. Red offal refers to the parts of the animal above its diaphragm, such as the heart, lungs, spleen, ox tail, skirt, sweetbread and gullets. Rough offal is the name given to the parts of cattle from the rumen area, i.e. intestines, tripe, heads and heels.
2. The liver of Polar bears is very dangerous to humans, being far too high in Vitamin A. Indigenous populations never eat Polar bear livers. Seal livers are equally toxic.
3. Similarly the internal organs of the fugu pufferfish are very toxic – and if not prepared properly can be fatal.
4. Skirt (i.e. onglet steak or hanger steak) gets it’s unique savory taste from it’s close proximity to the diaphragm and kidneys.
5. Sausage skin is traditionally made from the intestines of sheep, pig or ox.
6. Demand for offal is far greater in the winter months, whilst in the summer relatively little is sold – this makes the summer months a good time to get cheaper prices.
7. Whilst the term offal used to just refer to the entrails, it is now taken to mean all of the insides, abdominals and extremities. The terms “organ meats” and “variety meats” are also used instead of offal.
8. The word “offal” comes from “off fall”, and literally refers to the pieces of the animal that fall away as the carcass is butchered.
9. Offal from birds is known as giblets.
10. If you find the taste of offal a bit much (and tolerate dairy), try soaking it in milk overnight before cooking it.
What do you think of offal? Do you eat it regularly – and what is your favourite type?
Why Organ Meats (Offal) Deserve a Place in Your Paleo Diet
Offal — also known as organ meats — might not be the most glamorous part of the animal, but it’s arguably the most nutrient-dense. Traditional cultures around the world have always prized organs for their ability to support strength, fertility, and long-term health. In a modern Paleo diet, organ meats are one of the best ways to boost your intake of hard-to-get nutrients like vitamin A, B12, iron, zinc, and CoQ10.
From liver and heart to kidney and tripe, each cut offers its own nutritional benefits. Liver, for instance, is sometimes called “nature’s multivitamin” due to its incredibly rich nutrient profile. Heart is a fantastic source of CoQ10 and taurine, while kidneys are packed with selenium and omega-3 fats (especially when grass-fed).
Many people are put off by the taste or texture of offal, but there are ways to ease into it. Try blending a small amount of liver into mince, slow-cooking heart in stews, or using chicken livers to make a creamy pâté. You can also check out my recipe archives for more approachable ways to incorporate offal into your meals.
Eating nose-to-tail isn’t just nutritionally wise — it’s also more sustainable. By eating the whole animal, we honour traditional food systems and reduce waste.
How to Source Quality Offal in Australia
Finding high-quality organ meats can be easier than you might think. While most supermarkets stock chicken livers, beef liver and occasionally ox heart, your best bet is to speak directly to your local butcher. Butchers often have a range of organ meats available on request, including items like tongue, kidney and tripe, which are rarely displayed in-store.
Farmers markets can also be a good source, particularly for pasture-raised and organic varieties. Look for suppliers who raise grass-fed animals without synthetic hormones or antibiotics, as these tend to produce more nutritious and better-tasting offal.
Some online meat delivery services also cater to Paleo and nose-to-tail eaters by offering mixed offal packs, frozen liver slices and even organ meat sausages.
Storage Tips for Organ Meats
Because offal is more perishable than muscle meat, it’s best to use it within 1–2 days of purchasing if fresh. If you're not ready to use it straight away, freezing is your friend. Slice liver into portions before freezing to make it easy to defrost only what you need.
Always store offal in an airtight container or vacuum-sealed bag to avoid strong smells in your fridge. When properly stored, most organ meats will last 3–4 months in the freezer without losing quality.
If you have a dehydrator, some organ meats like liver or heart can even be turned into jerky or pet treats, minimising waste and making them portable.
Traditional Uses of Offal Around the World
Cultures across the globe have celebrated offal for centuries. In Scotland, haggis is a national dish made from sheep heart, liver and lungs mixed with oats and spices. In the Philippines, dishes like dinuguan use pork blood and off-cuts to create hearty, savoury stews.
In France, pâté and terrines showcase the delicate richness of liver, often blended with herbs and brandy. Meanwhile, Mexican cuisine makes use of tripe in dishes like menudo, a popular hangover cure.
These dishes reflect a deep-rooted respect for the animal and a tradition of resourcefulness, values that align closely with Paleo principles.
Offal for Specific Health Benefits
Different organ meats offer unique health benefits, depending on your needs:
- Liver: Extremely rich in vitamin A, iron, and B vitamins. Ideal for energy, immune support and hormonal health.
- Heart: High in CoQ10, an antioxidant that supports cardiovascular health and energy metabolism.
- Kidneys: A good source of selenium, which is vital for thyroid function and detoxification.
- Sweetbreads: These are actually the thymus or pancreas and are considered delicacies in many cuisines. Rich in collagen and healthy fats.
- Tongue: A tender, fatty cut that’s rich in zinc and iron — great for boosting the immune system.
If you’re deficient in iron or B12, incorporating even a small amount of offal into your diet can make a noticeable difference in your energy levels and overall well-being.
Overcoming the “Ick” Factor
If you didn’t grow up eating offal, it’s understandable to feel hesitant. Start small and ease your palate into it. A few tried-and-tested tips:
- Mince heart or liver and mix into meatballs or burger patties (use a 4:1 ratio of mince to offal).
- Use strong flavours like garlic, ginger, cumin or smoked paprika to balance the taste.
- Try slow-cooking cuts like tongue or cheeks — they become incredibly tender and mild.
- Pair with familiar sides like mashed cauliflower, roast sweet potato or simple salads.
Just like learning to enjoy bitter greens or fermented foods, offal is often an acquired taste — but one worth acquiring.
Supporting Sustainability with Nose-to-Tail Eating
Choosing to include offal in your meals is a powerful step towards a more sustainable diet. When only prime cuts are consumed, much of the animal is wasted. By enjoying the whole animal, we reduce pressure on food systems and lessen environmental impact.
It’s also more respectful of the life taken to provide nourishment. In traditional cultures, discarding organs would have been unthinkable. Embracing nose-to-tail eating can help reconnect us to the origin of our food and encourage more mindful consumption.
Is Offal Paleo-Friendly?
Absolutely. If you follow a Paleo or ancestral diet, offal is one of the most authentic foods you can eat. It was prized by hunter-gatherer societies for its ability to promote fertility, resilience and endurance.
It’s also incredibly cost-effective compared to prime cuts — making it an ideal option for Paleo eaters trying to stick to a food budget while maximising nutrient density.
If you're looking to supercharge your meals with real food, offal deserves a regular spot on your plate.
Whether you start with a simple chicken liver pâté or a slow-cooked beef heart stew, there are so many creative ways to enjoy these overlooked cuts. With the right preparation, offal can become not only tolerable but delicious — and a true superfood for the Paleo lifestyle.
Have you tried organ meats on your Paleo journey? Share your favourites in the comments — and don’t forget to give them a go next time you’re planning your weekly meals.
Smart Ways to Add More Healthy Fat to Your Paleo Diet
A big factor in my own weight loss and controlling my hunger has been increasing my fat intake. I find that when I eat more fat, I am full for far longer, don’t feel hungry, feel more energetic and have much better weight loss results.
So many foods are actually high in protein, not fat. As excess protein is converted into glucose, I'm careful to not eat more protein than I need to – which makes it even more important to increase fat intake.
Exactly how do you add more fat to your diet?
Dairy is a popular source of fat, so a key factor is how well you tolerate fat. You may be better on a strict Paleo diet, with no dairy – or on a lacto-Paleo (or Primal diet), which allows the inclusion of dairy. Weston A Price is also an approach which includes dairy. Instead of being strict about it for the sake of being strict, I think it’s far more important to learn how your body tolerates (or does not tolerate) dairy. I used to avoid all forms of dairy, recently however, I've been experimenting with dairy, specifically butter, which I’ve been eating with most of my meals. If you do decide to have dairy, make sure it’s good quality, perhaps you can have raw dairy, where you live.
Top 10 ½ ways to add more fat to your diet:
1. Avocados
Avocados are a great source of fat – and very versatile. You can eat them on their own with a spoon, or sliced up alongside your dinner. Or you can get inventive and cook a curry with avocado, or even make a smoothie or mousse with avocado.
2. Coconut Oil
Coconut oil is such a good oil – and being stable at high temperatures, great to cook with. When you cook in coconut oil, be generous with your serving – and if you've cooked meat for example, pour the remaining oil over the meat before you serve it.
3. Coconut Milk
If you like the taste, coconut milk or cream is a good base for many meals and smoothies. In fact, coconut is a great source of fat generally, get some coconut flakes to snack on!
4. Animal Fats
Perhaps the best fat sources, lard, tallow, mutton fat, bacon fat and even goose fat (though careful with the omega ratio) are great to cook in.
5. Butter (and ghee)
Butter is my current favourite. I add a generous wedge of butter to all of my vegetables just before I serve them. Many of the nutritional goodness of vegetables is fat soluble, so adding fat to your veggies is a good way of making sure you get the maximum nutritious benefit. Butter can be added to almost anything – and it tastes great.
6. Olive Oil
Whilst I wouldn't cook with it, olive oil is fantastic to dress a salad in. Sprinkle on a few nuts, add a boiled egg, some meat, avocado and perhaps some cheese and you can make a big improvement to the fat content of a salad.
7. Pork Crackling
Not only does pork rind taste great, it’s another good source of fat. A word of caution though – it’s really important with pork to ensure it’s high quality – ideally pasture raised and organic.
8. Eggs
Eggs are a great fat (and protein) source. Just make sure you eat the yolk! If I make cauliflower rice I often stir in an egg just before I finish cooking it as a hidden boost.
9. Bones
Ok, so I'm not suggesting chewing on bones, but some good quality grass-fed bones make a great bone broth full of good fat.
10. Nuts
Whilst you have to be careful with nuts as they can have a poor Omega 3/ Omega 6 ratio – and they can be easy to over indulge in – they are a great fat source. I prepare a small serving of nuts to take to work with me, making sure I have a good mix to ensure I get the different nutritional benefit each type gives.
10 ½. Nut Butters
On a similar thread, nut butters such as almond, cashew and macadamia are also good, with the same note of caution about the Omega balance.
I’d love to hear your views on eating more fat. How much fat would you estimate you eat, and what are your top sources?
Why Adding More Fat to Your Paleo Diet Matters
When you're following a Paleo or LCHF (Low Carb High Fat) lifestyle, increasing your fat intake isn't just allowed — it's encouraged. Fat is a dense source of energy that helps keep you full, supports brain function, and allows for better absorption of fat-soluble vitamins like A, D, E and K. Many people transitioning from a standard low-fat or high-carb diet find that adding more healthy fat can be a game-changer for energy levels, mood, and even weight loss.
But not all fats are created equal. That’s why focusing on nutrient-dense, whole-food sources of fat — like avocado, coconut oil, ghee, eggs, and fatty cuts of pasture-raised meat — aligns perfectly with the Paleo template.
The trick is to make small, intentional changes to each meal. Instead of trying to add a huge portion of fat all at once, think about layering it in: drizzle olive oil over roasted veggies, cook your breakfast in bacon fat, or stir some coconut milk into your post-workout smoothie. These simple shifts can make a big difference over time.
If you’re not used to a higher fat intake, build up slowly and observe how your body responds. Everyone’s tolerance and optimal levels vary — and that’s completely fine. Remember, this way of eating is about nourishing your body in a way that feels sustainable.
Are you eating enough fat on your Paleo diet? Let me know your favourite sources of healthy fat in the comments below — I’d love to try some new ideas.
Fat Isn’t the Enemy — It’s a Paleo Superpower
One of the biggest mindset shifts when going Paleo is learning to embrace fat as a friend, not a foe. For many Australians following a low-carb or ancestral diet, adding more healthy fats isn’t just about flavour — it’s about satiety, stable energy, better focus, and even improved results with fat loss and hormone health.
The key is quality over quantity. Choosing fats from grass-fed animals, wild-caught fish, unrefined oils, and whole food sources like avocado and nuts gives your body the fuel it needs — without the inflammatory load of processed seed oils or trans fats.
If you’ve been wary of increasing your fat intake, try easing it in: sauté veg in ghee, top your salad with olive oil and crushed walnuts, or blend MCT oil into your morning brew. You might be surprised just how much better you feel.
What are your go-to ways to add fat to your meals? Drop your favourites in the comments — I’d love to discover some new ideas from the community.
