Two Easy, Healthy Snacks + Your Chance to Win a Gluten-Free, Paleo Cookbook

Alrighty, people. Our kids are about to be home all day, every day for TWO weeks. Do you know how much eating that is? My precise calculations tell me it’s A LOT. I put nearly all of my “food energy” into planning healthy (or mostly healthy) meals, so snacks are usually where it falls apart for me. It’s not as if there aren’t a ton of great paleo sites that offer suggestions for kids, but the snack options are very often things like nuts and jerky. I don’t know about your toddlers, but my gummy babies aren’t about to Vitamix those foods in their mouths, and to be honest, my older kids aren’t that excited about eating jerky. So, by this time in the year, pre-packaged snacks find their way into our house far more often than I’d prefer.

A few months ago, I got wind that Landria Voigt, creator of Stir It Up and WellATL‘s resident recipe guru, is releasing a book called Super Paleo Snacks. Yes, that’s right. This woman has been spying on me and has created exactly what I needed. I met her for coffee and asked (okay, begged) her to share some of the book’s recipes with me. She’s so awesome that she not only shared them, she said I could share them with you, AND she gave us one of her books to give away! Eeeek!

Before I get to the recipes, you should know that I am not good at cooking or baking. In fact, there may have been an incident (or three) in which I left the cardboard under the frozen pizza when I put it in the oven. Maybe. For real, though, I don’t have much patience, I don’t measure very exactly, and if a recipe has too many ingredients or I don’t know what the ingredients are off the top of my head, I pass it up. Kitchen-y things kind of intimidate me, but I have a feeling Landria’s book is going to change my life. The recipes I tried were so delightfully simple that I was able to make three complete dishes in 45 minutes. And, my kids loved helping me so it was (dare I say?) fun.

These are the first two recipes Landria gave me…

Chocolate Chip Granola Bars

Screen Shot 2014-12-22 at 5.41.22 PM


  • 1/2 cup raw almonds
  • 1/2  cup raw cashews
  • 1/4 cup chia seeds
  • 2 tablespoon flax seeds
  • 1/4 cup dark chocolate chip, plus a handful for topping
  • 1 cup shredded coconut
  • 1/8 cup coconut oil
  • 1/2  cup honey
  • 1/4  teaspoon vanilla extract
  • 1/4  teaspoon Celtic salt, plus a dash of coarse for topping


Preheat oven to 350 degrees. In a food processor, lightly chop the nuts then stir in the coconut, seeds, salt, and chocolate. In a small saucepan on low-medium heat, cook your coconut oil, honey, and vanilla until it starts to bubble. Then pour your liquid mixture into the bowl of nuts and seeds. Your chocolate will melt with the hot mixture but that’s okay because we’ll put some chocolate chips on top at the end. Stir it all together and then place your mixture onto a parchment-lined 8×8 dish. Take another piece of parchment paper and place it on top of the granola then press down firmly, so you can even it out and make sure it’s packed in there tightly. Sprinkle your coarse salt and chocolate chips on top. Bake for 16 to 18 minutes. Allow it to cool for a few hours (you can put in the fridge) before cutting your squares. Store in the refrigerator.

Mint Chocolate Chip Balls
(Landria told me these tasted like Thin Mints. She does not lie.)

choc chip
  • 1/2 cup cashews
  • 1 cup almonds
  • 1/2 cup pepitas
  • 1/4 cup chia seeds
  • 1 tablespoon flax meal
  • 3 tbsp raw organic cacao powder
  • 1/4 cup dark chocolate chips
  • 1 tbsp extra virgin coconut oil
  • 1/3 cup coconut nectar or honey or maple
  • 1/2 teaspoon peppermint extract

Using a food processor, grind the nuts and pepitas together until they are finely chopped. You don’t want a flour texture so don’t blend it too much. Add the rest of the ingredients into the processor and blend until well combined. Lastly, remove the mixture from the processor and use your hands to roll the into golf-ball-sized dollops. If they are too sticky to roll well, put them into the fridge for a few minutes, clean your hands off, then continue rolling the balls.

All of these recipes were so easy to make that I was able to make a few of them in one go so that they yielded snacks for the week. (We also made the pumpkin seed snack that was posted on WellATL a few weeks ago because it looked so easy. Not only did they take just 90 seconds to make, they were also so delicious — a perfect, crunchy snack. And, my 16-month-old loves them!)

Landria’s book, Super Paleo Snacks, came out last week so you can get your own copy now on Amazon (she’s also an amazing photographer with two adorable kids so the photos are lovely), but we’d love to give one away to a snack-crazed WellATL reader. For your chance to win, choose your favorite recipe from Landria’s archives here at WellATL, then share it on Twitter, Facebook, Instagram, or Pinterest using the hashtags: #wellATL and #paleoprize. We’ll choose a lucky winner by January 10.