Despite your perfect bedtime routine—early lights-out, healthy dinner, and phone-free bedroom—hunger can still keep you tossing and turning all night.
Instead of raiding the fridge for leftover takeout under the glow of the refrigerator light, try these 23 better-for-you alternatives. These satisfying midnight snacks won’t disrupt your sleep or leave you with regrets come morning.
Creamy Sweet Potato Hummus
This creamy sweet potato hummus combines the earthy flavors of roasted sweet potato with the classic taste of chickpea hummus. It’s a delightful twist on a traditional favorite, perfect for snacking or as an appetizer. Serve it with your choice of chips, crackers, or fresh veggies for a versatile and delicious treat.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 8 servings
Ingredients:
- 4 cups canned chickpeas, rinsed and drained
- 1 garlic clove, crushed
- 3 tablespoons tahini
- 1/4 cup freshly squeezed lemon juice
- 1/3 cup extra-virgin olive oil
- 1 small sweet potato, peeled, diced, and roasted
- Salt and freshly ground black pepper, to taste
- Pita chips, tortilla chips, crackers, or fresh vegetables for dipping
Instructions:
- Place the chickpeas, crushed garlic, tahini, lemon juice, olive oil, and roasted sweet potato into a food processor.
- Blend the mixture until it reaches a smooth consistency. Add salt and pepper to taste.
- Transfer the hummus to a serving bowl and pair it with your favorite chips, crackers, or vegetables for dipping.
Chamomile and Maple Porridge
You might think of oatmeal as a morning staple, but it offers plenty of benefits for a peaceful night’s sleep as well. Oats, as a complex carbohydrate, break down slowly, helping to maintain steady blood sugar levels that support restful sleep. Additionally, the comforting warmth of a bowl of oatmeal can be soothing, as its carbohydrates work with your brain to release serotonin, promoting relaxation and aiding melatonin production for a restful night.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 1 serving
Ingredients:
- 1/2 cup (50g) rolled oats
- Scant 1 cup (230ml) plant-based milk (such as cashew milk)
- 2 teaspoons dried chamomile flowers (or the contents of a chamomile tea bag)
- 1 tablespoon coconut butter
- 1 teaspoon maple syrup
- Sliced almonds, toasted, for garnish
- 1 tablespoon flax seeds or chia seeds
Instructions:
- In a small saucepan over low heat, combine the rolled oats with a scant 1/2 cup (115ml) of boiling water and the plant-based milk. Add the chamomile flowers or tea leaves and stir to combine. Cook the mixture for about 10 minutes, stirring constantly to prevent sticking.
- If desired, remove any larger pieces of chamomile flowers. Serve the porridge topped with coconut butter, maple syrup, toasted sliced almonds, and your choice of flax or chia seeds.
Stovetop Popcorn
Popcorn is the perfect snack to satisfy your cravings without feeling overly full. This light and crispy treat is low in calories, with a generous three-cup serving containing just about 100 calories. As a whole grain, it offers complex carbohydrates that provide long-lasting energy, making it an excellent choice for a late-night snack. While air poppers are a great option for oil-free popping, you can also achieve delicious results on the stovetop with minimal oil.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 servings
Ingredients:
- 1/2 cup popcorn kernels
- 2 tablespoons vegetable oil or coconut oil
- Salt, to taste
- Optional toppings: nutritional yeast, chili powder, garlic powder, or a light drizzle of melted butter
Instructions:
- Heat the Oil: In a large, heavy-bottomed pot with a lid, heat the oil over medium heat. To test if the oil is ready, add a couple of popcorn kernels and cover the pot.
- Pop the Kernels: Once the test kernels pop, remove them and add the remaining popcorn kernels in an even layer. Cover the pot, leaving the lid slightly ajar to allow steam to escape.
- Shake the Pot: As the popcorn begins to pop, gently shake the pot occasionally to ensure even heat distribution and prevent burning. Continue until the popping slows to about 2-3 seconds between pops.
- Season and Serve: Remove the pot from heat and transfer the popcorn to a large bowl. Season with salt to taste and add any optional toppings you desire, tossing to coat evenly.
- Enjoy: Serve immediately and enjoy your light, crispy snack!
Low-Fat Greek Yogurt and Fruit Delight
This delightful Greek yogurt dish is not only a protein powerhouse but also a potential sleep aid, thanks to its calcium content that assists in the production of tryptophan and melatonin. Instead of reaching for sugary toppings, opt for fresh fruit and chia seeds to keep your blood sugar stable and add a satisfying crunch. Ideal for those mindful of heartburn and indigestion, this low-fat option is both delicious and gentle on the stomach.
Prep Time: 1 minute
Total Time: 1 minute
Yield: 1 serving
Ingredients:
- 6 ounces low-fat plain Greek yogurt (such as Chobani)
- 1/2 cup fresh chopped fruit (any variety)
- 1 tablespoon toasted coconut
- 1 tablespoon pistachios, roughly chopped
- 1 teaspoon chia seeds
- 1 teaspoon honey
Instructions:
- Place the Greek yogurt in a bowl or keep it in its container.
- Top the yogurt with the chopped fruit.
- Sprinkle the toasted coconut and pistachios over the fruit.
- Add the chia seeds and drizzle with honey.
- Enjoy your refreshing and nutritious yogurt bowl!
Peanut Butter and Jelly Sandwich
This elevated take on the classic peanut butter and jelly sandwich introduces a delightful cinnamon-sugar crust, making it a perfect snack for any time of the day. The combination of protein-rich peanut butter and complex carbohydrates makes this both a comforting and satisfying treat.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 1 sandwich
Ingredients:
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons softened butter
- 2 slices of whole-grain bread (or your choice of bread)
- 2 tablespoons creamy peanut butter
- 1 tablespoon jam or jelly
Instructions:
- Preheat your oven to 350°F (175°C). In a small bowl, mix together the granulated sugar and ground cinnamon.
- Butter one side of each bread slice. Sprinkle the buttered sides generously with the cinnamon-sugar mixture.
- Place the prepared bread slices on a baking sheet, buttered side up. Bake in the preheated oven for 8-10 minutes, until the edges are golden brown.
- Switch the oven to broil. Broil the bread until the cinnamon sugar melts and begins to bubble. Keep a close eye on it to prevent burning.
- Remove the bread from the oven. Spread peanut butter on the non-sugared side of one slice and jam or jelly on the other. Press together to form a sandwich.
- Cut the sandwich in half and serve immediately. Enjoy this sweet and savory twist on a beloved classic.
Roasted Pumpkin Seeds
Roasted pumpkin seeds are a delightful snack that combines a satisfying crunch with the nutritional benefits of magnesium and tryptophan, which are known to promote better sleep. These seeds are also rich in zinc, aiding in the conversion of tryptophan to serotonin, making them a perfect bedtime snack.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings (1/4-cup servings)
Ingredients:
- ~1 cup pumpkin seeds from 1 sugar (pie) pumpkin (sugar pumpkins are best for yielding the crispiest roasted pumpkin seeds)
- 1 tablespoon avocado oil or melted coconut oil
- 1 healthy pinch of sea salt
- Optional seasonings: Shawarma or Curry Powder
Instructions:
- Preheat your oven to 325°F (162°C) and line a baking sheet with parchment paper.
- Scoop the seeds from your pumpkin, removing most of the stringy parts. Place them in a colander or fine mesh strainer and rinse thoroughly to remove any remaining pumpkin residue. If using store-bought seeds, measure them out and place directly on the baking sheet.
- Spread the cleaned pumpkin seeds on a towel and dry them thoroughly to ensure they crisp up in the oven.
- Arrange the dried pumpkin seeds on the prepared baking sheet. Drizzle with oil (about 1 tablespoon per cup of seeds), add salt, and any optional seasonings like Shawarma or Curry Powder. Toss to coat evenly.
- Bake for 20-30 minutes, depending on the size of your seeds, until they are crisp and light golden brown.
- Allow the seeds to cool completely before transferring them to a sealed container, such as a mason jar. They will keep at room temperature for up to 1 week or in the freezer for up to 1 month.
Roasted Mixed Nuts
This simple yet flavorful roasted mixed nuts recipe is perfect for a quick, nutritious snack. The combination of herbs and spices elevates the natural flavors of the nuts, making them an irresistible treat.
Prep Time: 5 minutes
Cook Time: 10-12 minutes
Total Time: 15 minutes
Yield: 6 cups
Ingredients:
- 6 cups plain mixed nuts (such as whole almonds, pecan halves, walnut halves, cashews, and pistachios)
- 1/3 cup extra-virgin olive oil
- 3 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh thyme
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper
- 2 teaspoons garlic powder
- Flaky sea salt, to taste
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even roasting.
- In a large bowl, combine the mixed nuts. In a separate medium bowl, whisk together the olive oil, rosemary, oregano, thyme, smoked paprika, cayenne pepper, and garlic powder until well blended.
- Pour the seasoned oil mixture over the nuts, tossing thoroughly to ensure each nut is evenly coated with the flavorful mix.
- Spread the seasoned nuts in a single layer on the prepared baking sheet. Sprinkle evenly with flaky sea salt to enhance the flavor.
- Bake in the preheated oven for 10 to 12 minutes, or until the nuts are fragrant and lightly toasted. Keep a close eye on them to prevent burning.
- Allow the nuts to cool completely on the baking sheet. Once cooled, transfer them to an airtight container for storage. They can be kept for up to three weeks, maintaining their delicious flavor and crunch.
Paleo Almond Butter Granola Bars
These Paleo Almond Butter Granola Bars are a nutritious and satisfying snack, perfect for curbing late-night hunger. Packed with nuts and seeds, they offer a rich source of magnesium, tryptophan, and potassium, making them a great choice for a healthy treat.
Prep Time: 5 minutes
Cook Time: 20-25 minutes
Total Time: 30 minutes
Yield: 15 bars
Ingredients:
- Nonstick spray
- 2 cups raw almonds
- 2 cups raw cashews
- 1 cup raw pistachios
- 1 cup raw pumpkin seeds
- 1/4 cup white sesame seeds
- 1/4 cup black sesame seeds
- 1 teaspoon ground cinnamon
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon kosher salt
- 2 tablespoons coconut oil, melted
- 1 cup MaraNatha Organic Raw Creamy Almond Butter
- 2 large egg whites, lightly whisked
- 1/2 cup honey
- 1/2 cup unsweetened dried cherries
- 1/2 cup unsweetened dried apricots
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9-by-13-inch casserole dish with nonstick spray, then line it with parchment paper and grease the paper as well.
- In a large mixing bowl, combine the almonds, cashews, pistachios, pumpkin seeds, white and black sesame seeds, ground cinnamon, vanilla extract, and kosher salt.
- Add the melted coconut oil, almond butter, lightly whisked egg whites, and honey to the nut mixture. Stir until everything is well combined.
- Gently fold in the dried cherries and apricots, ensuring they are evenly distributed throughout the mixture.
- Press the mixture evenly into the prepared casserole dish, making sure it is compact and level.
- Bake in the preheated oven for 20 to 25 minutes, or until the nuts appear lightly toasted and the mixture is set.
- Allow the granola to cool completely in the dish. Once cooled, cut into 15 square bars.
Turkey Lettuce Wrap
This Turkey Lettuce Wrap is a light and satisfying snack, perfect for a late-night bite. Rich in protein and B vitamins, turkey is paired with fresh vegetables, bacon, and cheese, all wrapped in crisp lettuce for a deliciously low-carb option.
Servings: 1
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
- 1 head iceberg lettuce, cored and outer leaves removed
- 1 tablespoon grainy mustard
- 4 slices organic turkey
- 2 strips bacon, cooked and cut in half
- 1 slice cheese, cut in half
- 2 slices tomato
- 1 thin slice red onion
- 1 piece of parchment paper, 14″ x 14″
Instructions:
- Lay a large square of parchment paper on your work surface.
- Arrange 5-8 large pieces of lettuce in the center of the parchment to form a base about 9″ by 10″. Layer smaller pieces if needed to cover any gaps.
- Spread the grainy mustard in the center of the lettuce base.
- Layer the turkey slices, cheese, bacon, tomato, and red onion on top of the mustard.
- Using the parchment paper as a guide, start rolling the lettuce tightly from the edge closest to you.
- As you roll, tuck the ends of the lettuce towards the center to secure the filling.
- Continue to roll the wrap tightly, using the parchment paper to maintain a firm roll.
- Once completely rolled, wrap the remaining parchment around the lettuce tightly.
- Use a serrated knife to slice through the lettuce wrap, leaving the bottom piece of parchment intact to help hold it together.
Cottage Cheese
Cottage cheese is a versatile and nutritious choice for a midnight snack, offering lean protein and a host of health benefits. Whether you prefer sweet or savory flavors, these cottage cheese bowls are quick to prepare and delightfully satisfying.
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1
Ingredients
For the Sweet Bowl:
- 1/2 cup cottage cheese
- 2 tablespoons almonds
- 2 tablespoons walnuts
- 1/4 cup blueberries (or any fruit of your choice)
- 1/4 teaspoon cinnamon, plus more to taste
For the Savory Bowl:
- 1/2 cup cottage cheese
- 1/4 cup cucumber, sliced
- 1/4 cup grape tomatoes, sliced
- 1/2 avocado, sliced
- 1 tablespoon chives, chopped, plus more to taste
Instructions
For the Sweet Bowl:
- Place the cottage cheese in a bowl.
- Top with almonds, walnuts, and blueberries.
- Sprinkle with cinnamon to your liking.
- Enjoy your sweet and nutritious breakfast!
For the Savory Bowl:
- Place the cottage cheese in a bowl.
- Arrange the sliced cucumber, grape tomatoes, and avocado on top.
- Sprinkle with chopped chives.
- Enjoy your savory, protein-packed breakfast!
Roasted Edamame
This roasted edamame recipe is a simple yet nutritious snack, perfect for any time of the day. Packed with protein and fiber, edamame offers a satisfying crunch and a burst of flavor, enhanced by aromatic lemon zest and a hint of smoked paprika.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 to 6 servings
Ingredients
- One 20-ounce bag frozen edamame in pods, thawed
- 3 tablespoons olive oil
- 2 teaspoons kosher salt, plus more to finish
- 1 teaspoon freshly ground black pepper
- 1 tablespoon lemon zest
- 3/4 teaspoon smoked paprika (optional, for finishing)
Directions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure even roasting.
- In a large bowl, combine the thawed edamame with olive oil, 2 teaspoons of kosher salt, black pepper, and lemon zest. Toss well to ensure each pod is evenly coated with the seasonings.
- Spread the seasoned edamame in a single layer on the prepared baking sheet. Roast in the preheated oven for 10 to 15 minutes, or until the pods are charred and the beans inside are tender.
- Allow the roasted edamame to cool for about 5 minutes. Before serving, garnish with additional salt and a sprinkle of smoked paprika, if desired, for an extra layer of flavor.
Deviled Eggs
Deviled eggs are not only a timeless classic but also a nutritious snack option, thanks to their high protein content and the presence of tryptophan, which may promote better sleep. This recipe adds a modern twist with everything bagel seasoning, offering a delightful crunch and savory depth.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 24 egg halves
Ingredients
- 12 hard-boiled eggs (made on the stovetop or in the Instant Pot)
- 1/3 cup plain Greek yogurt (or mayonnaise)
- 1 tablespoon freshly-squeezed lemon juice (or vinegar)
- 2 teaspoons Dijon mustard
- Sea salt and freshly-cracked black pepper, to taste
- Everything bagel seasoning, homemade or store-bought
Instructions
- Begin by slicing the hard-boiled eggs in half lengthwise. Carefully scoop out the egg yolks and transfer them to a small mixing bowl, setting the egg whites aside.
- Using a fork, mash the egg yolks until they form a fine, crumbly texture. Add the Greek yogurt (or mayo), lemon juice, Dijon mustard, and a generous pinch of salt and pepper. Stir the mixture until it’s smooth and fully combined. Taste and adjust the seasoning with additional salt and pepper if needed. If the mixture is too thick, incorporate a bit more Greek yogurt or a splash of water to reach the desired consistency.
- Fill the egg whites with the yolk mixture. You can use a spoon, a small cookie scoop, or a piping bag for a more polished presentation.
- Finish by sprinkling each deviled egg with a generous pinch of everything bagel seasoning for added flavor and texture.
- Serve the deviled eggs immediately and enjoy this delicious and visually appealing snack!
Cheese and Crackers
This simple yet delicious snack combines creamy ricotta cheese with crispy bacon, topped with a touch of honey for sweetness. It’s a perfect blend of flavors and textures, offering a satisfying treat that’s also rich in calcium and protein.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 1 to 2 servings
Ingredients
- 3 strips bacon
- 1/2 cup ricotta cheese
- 1 tablespoon honey
- Salt and pepper, to taste
- Ritz crackers, for serving
Directions
- Place bacon strips in a cold skillet.
- Cook over medium heat, flipping as needed, until crispy (about 8 to 10 minutes).
- Remove bacon and drain on a paper towel.
- In a bowl, combine ricotta cheese, honey, salt, and pepper.
- Stir the mixture until smooth and well combined.
- Once bacon is cooled, crumble it into small pieces.
- Spread the ricotta mixture evenly on each cracker.
- Top each cracker with crumbled bacon.
- Serve immediately and enjoy your flavorful snack.
Avocado Toast
Avocado toast is a quick and nutritious dish, perfect for breakfast or a midnight snack. It combines the creamy texture of ripe avocado with the crunch of toasted bread, enriched with potassium, vitamin E, and healthy fats.
Prep Time: 2 minutes
Cook Time: 3 minutes
Total Time: 5 minutes
Yield: 1 serving (2 slices)
Ingredients
- 2 slices bread (Wheat, Whole-Grain Seeded, or Muesli; see notes for gluten-free recommendations)
- 1/2 – 3/4 medium ripe avocado
- 1-2 tablespoons vegan parmesan
- 1 pinch red pepper flakes (optional)
Instructions
Toast the bread to your liking, then spread the ripe avocado on top, smashing it gently with a fork. Sprinkle with vegan parmesan and, if desired, a pinch of red pepper flakes. Enjoy immediately for a fresh and satisfying meal.
Spring Crudités with Romesco Sauce
This vibrant dish features a variety of fresh vegetables paired with a rich and flavorful romesco sauce. By selecting veggies that are lower in fiber, like lettuce, kale, and tomatoes, you can enjoy a light and satisfying snack or appetizer without feeling overly full.
Prep Time: 30 minutes
Cook Time: 15 minutes (for sauce)
Total Time: 45 minutes
Yield: 4 servings
Ingredients
- 4 roasted red bell peppers, jarred or freshly roasted (see directions)
- 2 or 3 sweet-hot dried peppers, such as ancho or nyora
- 2 cups (480 ml) boiling water
- 1 cup (240 ml) extra-virgin olive oil
- 1/2 cup (70 g) almonds
- 3 tablespoons unflavored bread crumbs
- 2 garlic cloves, coarsely chopped
- 1 firm, ripe plum tomato, coarsely chopped
- 2 tablespoons sherry vinegar
- Fine sea salt and freshly ground black pepper
- 2 to 3 pounds assorted raw and roasted vegetables, such as:
- Raw radicchio or Treviso lettuce leaves
- Young carrots
- Asparagus
- Romanesco broccoli
- Globe, breakfast, or watermelon radishes
- Snap peas
- Cucumbers
- Cherry or grape tomatoes
Directions
- Roast the Peppers (If Desired):
- Place the peppers directly over a gas flame, turning with tongs until evenly charred on all sides. Alternatively, toss with olive oil and broil on a baking sheet, turning as needed.
- Transfer to a heatproof bowl, cover with plastic wrap, and let steam for 10 to 15 minutes.
- Peel away the charred skin with a paper towel, remove seeds, and preserve the flesh and juices. Avoid rinsing.
- Make the Sauce:
- Remove stems and seeds from the dried peppers. Place in a bowl, cover with boiling water, and let soften for about 15 minutes.
- Drain and discard the liquid. In a food processor, combine softened peppers, roasted red peppers, olive oil, almonds, bread crumbs, garlic, tomato, and sherry vinegar. Process until mostly smooth, about 2 minutes.
- Add 1/2 teaspoon salt, season with black pepper, and pulse to blend. Adjust salt to taste.
- Assemble the Crudités:
- Keep the romesco sauce at room temperature until ready to use or store in the fridge for up to two days. Serve slightly warm or at room temperature with assorted raw vegetables for dipping.
Spicy Avocado Hummus
Spicy Avocado Hummus combines the creamy richness of avocado with the classic flavors of hummus, offering a nutrient-packed dip that’s perfect for any occasion.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 8 servings
Ingredients
- 4 cups canned chickpeas, drained
- 1/4 cup freshly squeezed lemon juice
- 1/3 cup extra-virgin olive oil
- 1 avocado, halved, pitted, and peeled
- 3 tablespoons tahini
- 1 jalapeño, chopped
- 1 garlic clove
- Kosher salt and freshly ground black pepper, to taste
- Pinch of cayenne pepper
- Pita chips, tortilla chips, crackers, or chopped vegetables, for dipping
Directions
Combine chickpeas, lemon juice, olive oil, avocado, tahini, jalapeño, and garlic in a food processor. Blend until smooth, then season with salt, pepper, and cayenne. Serve with your choice of chips or veggies. Enjoy the creamy and spicy flavors!
Green Smoothie with Avocado and Apple
This nutrient-rich green smoothie combines the creamy texture of avocado with the crispness of a Granny Smith apple, offering a refreshing and healthy beverage that’s perfect for any time of day. Packed with ingredients that promote relaxation and sleep, this smoothie is both delicious and beneficial.
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 2 servings
Ingredients
- 3 cups spinach
- 1 Granny Smith apple, roughly chopped
- 2 cups coconut water
- 1 avocado
- 1 banana, frozen for at least 15 minutes
- 3 tablespoons chia seeds
- 1 teaspoon honey, or more, to taste
Directions
- Place spinach, apple, and coconut water in a blender and blend until smooth.
- Add avocado, frozen banana, chia seeds, and honey, blending again until the mixture is creamy and smooth. Pour the smoothie into tall glasses and serve immediately while chilled.
Zucchini Chips
These baked zucchini chips offer a deliciously crisp and healthy alternative to traditional fried snacks. Packed with vitamins and baked to perfection, they make for a guilt-free treat that you can enjoy anytime.
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Yield: 6 servings
Ingredients
- 3 medium zucchini
- 1/4 cup olive oil
- Salt and freshly ground black pepper, to taste
Directions
- Preheat oven to 250°F (120°C) and line two baking sheets with parchment paper.
- Slice zucchini into 1/8-inch thick rounds using a knife, mandoline, or box grater.
- Toss zucchini slices with olive oil in a large bowl.
- Arrange slices in a single layer on prepared baking sheets, ensuring no overlap.
- Bake for about 2 hours until dry and crisp, reducing heat to 225°F (110°C) if browning too quickly.
- Remove from oven and season with salt and pepper while still warm.
- Cool completely and store in an airtight container for up to a week.
Baked Sweet Potato Fries
These baked sweet potato fries offer a healthier alternative to traditional fries, packed with essential vitamins and minerals. The natural sweetness of the potatoes pairs beautifully with the aromatic rosemary and garlic, creating a delicious and satisfying snack or side dish.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings
Ingredients
- 3 medium sweet potatoes, peeled
- 2 garlic cloves (left in their skins)
- 3 tablespoons olive oil
- 2 sprigs fresh rosemary
- Flaky sea salt, to taste
Directions
- Preheat your oven to 400°F (200°C) and grease a baking sheet with nonstick spray or line it with parchment paper.
- Cut each sweet potato into quarters lengthwise, then slice each quarter into 4 wedges, making a total of 16 wedges per sweet potato.
- In a large bowl, toss the sweet potato wedges and garlic cloves with olive oil until evenly coated.
- Arrange the sweet potatoes in a single layer on the prepared baking sheet. Scatter the rosemary sprigs and garlic cloves among the potatoes, and season generously with flaky sea salt.
- Bake in the preheated oven for 20 to 25 minutes, flipping the wedges halfway through, until they are golden brown and crisp on the edges.
- Remove from the oven and serve immediately, enjoying the fragrant blend of rosemary and garlic with every bite.
Homemade Beef Jerky
This homemade beef jerky recipe delivers savory flavors without added sweeteners. It’s a delicious and protein-rich snack, perfect for satisfying late-night cravings.
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Yield: 20-24 servings
Ingredients
- 2 pounds flank steak (or eye of round or top round steak)
- 1/2 cup low-sodium soy sauce
- 2 tablespoons Worcestershire sauce
- 2 teaspoons coarsely-ground black pepper
- 1 teaspoon liquid smoke
- 1 teaspoon onion powder
- 1 teaspoon seasoned salt
- 1/2 teaspoon garlic powder
Instructions
- Prepare the Steak:
- Freeze the steak for 15-30 minutes to make slicing easier.
- Thinly slice the steak into 1/8-inch thick strips. Slice with the grain for chewier jerky or against the grain for more tender jerky.
- Marinate the Steak:
- Transfer the steak strips to a large ziplock bag.
- In a small bowl, whisk together soy sauce, Worcestershire sauce, black pepper, liquid smoke, onion powder, seasoned salt, and garlic powder.
- Pour the marinade into the bag with the steak, seal, and toss until evenly coated.
- Refrigerate for at least 30 minutes or up to 1 day.
- Dehydrator Method:
- Arrange the steak strips in a single layer on dehydrator trays.
- Follow the dehydrator’s instructions to dry the jerky until firm yet pliable. This usually takes about 8 hours on medium heat, but times may vary.
- Oven Method:
- Preheat the oven to 175°F (80°C).
- Line two baking sheets with aluminum foil and place wire racks on top.
- Lay the steak strips in a single layer on the racks.
- Bake for about 4 hours, flipping once halfway through, until the jerky is dry and firm but still a bit pliable.
Paleo Cinnamon Toast Crunch
This healthy, homemade version of Cinnamon Toast Crunch is gluten-free and refined-sugar-free, perfect for a wholesome breakfast or snack.
Serves: 6
Prep Time: 55 minutes
Cook Time: 5 minutes
Total Time: 1 hour
Ingredients
- 1 cup almond flour (105g)
- 1/4 cup coconut flour (25g)
- 3/4 cup + 2 teaspoons coconut sugar, divided
- 1/4 teaspoon salt
- 1 1/2 tablespoons cinnamon
- 1 large egg white
- 2 tablespoons coconut oil, melted
Instructions
- Preheat oven to 450°F (230°C) and line two baking sheets with parchment paper.
- Mix almond flour, coconut flour, 3/4 cup coconut sugar, salt, and cinnamon in a large bowl.
- Add egg white and melted coconut oil, mixing with hands until dough forms a ball.
- Roll half the dough between parchment paper to 1/16 inch thick.
- Cut into 3/4 inch squares and place on baking sheets.
- Sprinkle with remaining 2 teaspoons of coconut sugar.
- Bake for 3-4 minutes until golden brown; watch closely to prevent burning.
- Cool completely on the pan; they will crisp as they cool.
Watermelon Sorbet
This refreshing watermelon sorbet is a simple and naturally sweet dessert, perfect for a light and hydrating treat.
Prep Time: 4 hours (includes freezing)
Total Time: 4 hours
Yield: Makes 2 quarts (about 8 servings)
Ingredients
- 1 ripe medium watermelon, peeled, cubed, and seeded
Directions
- Arrange watermelon cubes in a single layer on a baking sheet and freeze until solid, about 2 hours.
- Puree frozen watermelon cubes in batches using a blender or food processor until smooth.
- Pack the puree into two loaf pans or one deep baking dish.
- Freeze until sorbet is firm yet scoopable, about 1 to 2 hours.
- Scoop into serving dishes and enjoy immediately.
Smashed Chickpea Salad Sandwich
This smashed chickpea salad sandwich is a delicious and nutritious option, perfect for a quick lunch or a light dinner. Packed with protein, fiber, and sleep-supporting nutrients, it’s both satisfying and easy to make.
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 3 to 4 servings
Ingredients
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1 celery stalk, finely chopped
- 2 to 3 tablespoons mayonnaise or Greek yogurt
- 1 to 2 teaspoons Dijon mustard
- Lemon juice, to taste
- Kosher salt and black pepper, to taste
- 1 teaspoon red pepper flakes, plus more if desired
- Pickled jalapeños or pepperoncini, sliced, to taste
- Toasted bread slices, for serving
- 1 to 2 scallions, thinly sliced, or a handful of chopped chives
- Flaky salt, for finishing
Directions
- Smash half the chickpeas in a bowl, keeping the rest whole for texture. Mix in celery, mayonnaise, mustard, and a splash of lemon juice. Season with salt and pepper, adjusting lemon juice to taste.
- Stir in red pepper flakes and pickled jalapeños, adjusting the amount of jalapeños to achieve desired brininess.
- Serve the chickpea salad on toasted bread, garnished with scallions and a sprinkle of flaky salt. Enjoy as an open-faced sandwich or with a second slice of bread.