Beef jerky is one of my favorite snacks, but it’s very difficult to find commercial beef jerky that isn’t made with soy sauce and sugar. Most beef jerkies contain quite a few carbs per serving, in addition to an insanely high amount of sodium. This homemade beef jerky is not only tastier than commercial versions, it’s also made with no soy sauce and no sugar.
It’s a very simple, easy beef jerky recipe that doesn’t even require marinating the beef prior to drying it in the oven. It’s so good, I now make it once a week for our family of four, and it doesn’t even last an entire week. The only drawback to this homemade beef jerky: it should be kept in the fridge (although placing it in a ziploc bag and carrying around for an hour or two before you eat it is probably fine). Click for the recipe
My kids love this raspberry smoothie, for breakfast or for their afternoon snack. I mostly make it for them – it’s a bit too high carb for me. I like to use whole milk kefir instead of milk for a probiotic boost. This results in a thick, creamy smoothie that can be eaten with a spoon. Click for the recipe
Pork rinds are the ultimate low-carb snack, fulfilling that salty/crunchy craving without an unnecessary carb overload. Store-bought pork rinds are actually fine, as long as the only ingredients listed are pork skin and salt; but if you happen to source some pork skin (I get mine at the local Hispanic market), making your own in the oven is easy, and the result – though different in texture than commercial fried pork rinds, is delicious and even healthy. Click for the recipe
These frozen treats are creamy, delicious, very healthy and easy to make. They contain berries, vanilla, ripe banana (for sweetness and creaminess) and coconut oil (for creaminess and a faint coconutty flavor). No added sugar whatsoever, although you could add 2 tablespoons honey if you wish. These frozen treats make a great dessert, but since they are so wholesome, I often serve them as an afternoon snack. Click for the recipe
It’s official: baked plantain chips are my new favorite snack. I’ve always been curious about the big, fat plantains I always see at the grocery store. They looked like bananas, but I knew they were different, and upon researching online, I quickly learned that unlike bananas, plantains (considered a safe starch) require cooking. Green plantains are starchy, not sweet at all, and can be fried or baked; yellow, ripe plantains are mildly sweet and are excellent when sauteed with butter or coconut oil and cinnamon.
So. These baked plantain chips. Wow. Delicious, mildly spicy, and very flavorful. Great with guacamole, just as great on their own. And so easy to make! The only difficult part in this recipe is slicing the plantain thinly enough to produce crisp chips – the thinner you can get them, the crispier they will be, but I can tell you from personal experience that even the too-thick slices are delicious. They’re not as crispy, but nevertheless they are very, very tasty. Click for the recipe
These gluten free crackers amazed me when I first made them, because I was expecting a compromise, but these are better than wheat crackers. Savory, crisp and very flavorful, the almond flour gives them a wonderfully nutty flavor and a crunchy texture. Click for the recipe
Tasty cheese roll ups make a quick, easy snack – the perfect game day snack. They are easy to make, quick, low-carb and gluten-free, and are wonderful by themselves, or dipped into pizza sauce or guacamole. Click for the recipe