Posts Tagged ‘snack’

Today is Superbowl Sunday and with that there is usually an array of all things non-primal and non-allergy friendly.   The wings, the beer, the nachos, the chips… you name it, it will all likely be there.   While I do support the need to have a good cheat day every once and a while, many of our favorite party foods can be easily modified with just a few simple changes and little creativity.   Being extremely short on time today and also in need of an easily transportable dish that could be served cold, I came up with this little number.   It took only about 20  minutes to prepare and is a great refreshing, healthy and primal friendly dish that will be sure to please any crowd.   


  • 3 boneless, skinless chicken breasts, cut into 1 inch cubes
  • 1 tbsp coconut oil
  • Salt & pepper

Cilantro Lime Pesto

  • 1 jalapeno pepper, seeded and chopped
  • 1 inch piece of ginger root, peeled and chopped
  • 4 garlic cloves peeled
  • 1/2 cup coconut milk
  • 1 large bunch of cilantro
  • 4 springs of mint
  • 1/2 tsp of salt
  • juice of 1 -2 limes

Let’s get Cooking

For the chicken:

  1. Season chicken with salt & pepper
  2. Heat coconut oil in fry pan over medium-high heat
  3. Add chicken and sauté until cooked through, remove from pan and cool

For the Pesto:

  1. In food processor, purée pepper, garlic, ginger and coconut milk until it forms a paste
  2. Add cilantro and mint and pulse until the herbs are blended
  3. Add salt and with food processor running add limes, one half at a time.  Taste after you have added 1 lime to see if you want more flavour, if so add the remaining lime
  4. Remove from food processor and serve.
  5. The pesto will also keep refrigerated in a sealed jar for up to a month. 

Note:  The chicken can be served either hot or cold.  As I needed a dish to transport, I’ve opted to serve my cold. 

If you’re looking for more primal friendly party food ideas, check out my friend Cosmopolitan Primal Girl’s blog for some great primal twists on a few classic dishes.


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Primal Nut Balls

In looking for a portable snack with a touch of sweetness to take with me on outdoor adventures that would also be easy to eat in sub zero temperatures, I came up with this little number.  Dried fruit can be especially high in natural sugars so to help reduce this slightly, I’ve used organic apples slices and prunes, while still using a few dates to help the mixture bind together.  A touch of maple syrup, while not technically primal, and a bit of cinnamon help add a nice flavour to this nutty little treat. 


  • 1/2 cup dried natural organic apples roughly chopped
  • 5 mejoul dates – pitted and roughly chopped
  • 10 pitted prunes – roughly chopped
  • 1/3 cup pecans
  • 1/2 cup raw almonds
  • 1/4 cup shredded unsweetened unsulphured coconut
  • 2 tbsp flax seed
  • 2 tsp maple syrup
  • 1 tsp Ceylon cinnamon, or more to taste

Let’s get cooking:

  1. In food processor coarsely chop nuts.
  2. Add coconut, flax and cinnamon to food processor and pulse a few times until fairly fine, but still some remaining chunks of nut, remove and reserve to bowl.  
  3. Add fruit to food processor and chop until fine
  4. Add fruit to nut mixture and begin working the mixture together with your hands until mixture begins to come together
  5. Drizzle with maple syrup and continue kneading until mixture comes together into one large ball
  6. Using hands, form mixture into individual 1 inch balls, set aside and continue with remaining mixture
  7. Place in refrigerator to cool and set. 
  8. Balls can be stored in an airtight container in refrigerator for a few weeks, but I doubt they’ll last that long!


  1. If the apples are quite dry, soak for ~ 10 minutes in warm water, drain and then add to food processor
  2. For a time saver, the mixture can also be pressed into a parchment lined pan, cooled in refrigerator then cut into bars

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