Looking for inspiration to stay on track with your Paleo lifestyle? Our collection of Paleo recipes has you covered, with hundreds of nourishing, grain-free, dairy-free, and refined sugar-free meals to suit every taste. Whether you’re after a quick midweek dinner, a hearty breakfast, a lunchbox-friendly snack, or something a little indulgent (without breaking your Paleo rules), you’ll find it here. All recipes follow real food principles and are designed to help you eat clean, feel full, and enjoy every bite – without the stress. Browse our growing library and discover just how easy and delicious eating Paleo can be.
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.
