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From the Book > Cheese Crackers (We made a boo boo)

gluten free cheese crackers

This recipe is in the snacks section of Primal Cravings, on page 196, except it doesn’t say “1/2 teaspoon baking soda”.

I am mortified and so, so sorry. Ink is so very much more permanent than pixels on a screen. Oy vey.

See what had happened was…

Our editor gave us the good news that we’re already starting a second printing of the book, and to go through and look for any typos and what not. One of the things a few people had mentioned on Amazon was “What is 1½ cups of cheese?”–And I agree, that was silly of me. So we decided to re-make this recipe so we could use the weight of the cheese. Well, low and behold, I made a batch and was like,”Well these aren’t quite like the picture.” Don’t get me wrong; they were fine, but more like crispy cheese wafers. That’s when I realized there was no leavener in the ingredient list and I had a mild anxiety attack.

We decided the best way to deal with this (if there is a best way) is to give y’all the corrected recipe. So here it is…

Sidebar: Yo dairy haters, this is the only recipe in the book where you can’t remove or substitute dairy, so don’t go telling me this “isn’t Paleo” or whatever. I don’t wanna hear it.

Yield: 2 dozen crackers


  • 4 ounces shredded sharp cheddar cheese
  • 4 tablespoons butter (2 ounces or 1/2 stick), softened
  • 1/4 cup tapioca flour
  • 1 tablespoon coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon powdered mustard
  • 1/4 teaspoon powdered onion


Preheat your oven to 350F. Line a baking sheet with parchment paper or a silicone mat.

Combine all ingredients in a food processor. Buzz until a ball of dough has formed.

Use your hands to shape dough into 1-inch balls. Place balls on the baking sheet, leaving about 3 inches of space between each.

Bake until the edges are slightly browned, about 10 minutes.


Barbecued Zombie Skin

I’m not  sure you could convince any child (or most adults) that barbecue kale chips are better than Halloween candy, but calling them Zombie Skin sure can’t hurt the cause. I initially tried using seaweed paper, but that didn’t taste too hot. This title sure is gonna sound weird once it’s past Halloween. I guess I could also call it Barbecued Dinosaur Skin — The O.G. paleo snack.


  • 2 bunches of Lacinato (also called Dinosaur) kale
  • 1/2 cup or so of BBQ sauce


Preheat your oven to 350ºF.

I was being lazy and didn’t cut out the stems off the kale leaves, you should do it, but it won’t kill anyone if you don’t.

Lay kale leaves, in a single layer, on a baking sheet and brush with barbecue sauce. Don’t be too generous with the sauce, the thicker you slather it on, the longer the leaves will take to crisp up.

Bake until the leaves are crispy, about 20-25 minutes. Make sure to keep your eyes on these, as the sauce may burn if you’re not watching out.

Snacks Treats

Salted Chocolate Pears

We just got back from the OPTathalon in San Diego, where we got to hang out at CrossFit Invictus, and where I was repeatedly heckled for the use of the word “y’all” in my everyday vocabulary. Who knew that was such a weird word. Anyway…

These pears are super addictive. I’m not a chocolate fan–I don’t dislike it, but it’s not something I really ever crave. BUT if you put something salty with something sweet, I will inhale it–and that’s kinda what happened here. Oops. These are super, super cheap & easy to make and are an awesome dessert/treat for cooking for the masses.

If you haven’t read, we’re writing a cookbook. That’s why it’s been nothing but cricket chirps ’round these parts, y’all (couldn’t help myself). We’re about to turn in the manuscript, so we’ll have more details on when it’ll be available and all that good stuff. I decided to join Twitter for some reason. I guess I was feeling left out. I still don’t quite know how to use it or decipher what I read, though if you write something nice, I’ll definitely re-tweet it and if you write something mean, well, then you suck.


  • 1/2 lemon
  • 4 ripe pears
  • 1 cup chocolate chips
  • flake salt*


Get out a baking sheet and line it with parchment paper or a silicone pat. Cut, core and slice your pears. Squeeze the lemon over the pears and toss to coat–helps keep the pears from turning brown.

Place chocolate chips in a glass (or heat safe) bowl and place over a soup pot that you’ve filled halfway full of water. Place the pot over medium-high heat. Whisk the chocolate until completely melted and then turn the heat off. Dip the pears into the melted chocolate and lay them on your prepared baking sheet. Sprinkle with salt.

Place the baking sheet in the fridge until the chocolate has re-hardened, about 15 minutes should do it.

*Flake salt is the good stuff–the fancy pants salt. Though kosher and coarse sea salt will definitely lend the same flavor (I strictly forbid the use of iodized table salt.), flake salts like fleur de sel, french grey salt and pink salt, are just prettier. So if you’re planning on making these for people you want to impress, I would hands-down recommend using a flake salt (and good quality chocolate).

Pork Snacks

Guacamole Bacon Stuffed Pepper Poppers

paleo pepper poppers

Late nights in college were often capped off with a trip to Sonic Drive-In. I craved Cheddar Poppers–jalapeños stuffed with cheese and deep fried. If you’ve ever tried to make pepper poppers at home, you know that a jalapeño is like a box of chocolates, you never know what you’re going to bite into…a mild, tame pepper or a flaming, taste bud murderer. So I’ve done away with the guessing and switched out the jalapeño for a small baby pepper. I’ve seen them at almost every grocery store I’ve walked into, and they’re usually found in little cute plastic bags, hanging around the other peppers.


  • 1 lb sweet baby peppers
  • 2 ripe Haas avocados
  • 1 lime, juiced
  • 1/2 handful cilantro, chopped
  • 1 t chili garlic or hot sauce
  • salt, to taste
  • 8 oz bacon, chopped & crisped up


Preheat your oven to 350°F.

Prepare the peppers by cutting off the stems, then cut the peppers in half, lengthwise. Pull out the white membrane and seeds. Place the peppers on a baking sheet and bake until tender, about 10 minutes. Alternatively, you could leave the peppers raw.

Meanwhile, assemble the guacamole by mashing together (with a fork) the avocados, lime juice, cilantro, hot sauce and a good pinch of salt.

Use a small spoon to fill the peppers with guacamole. Top with bacon crumbles.




Crispy Shiitake Mushroom Chips

shiitake mushroom chips

My little sister hates mushrooms. She’ll eat an onion like an apple, but won’t touch a mushroom. I know they’re not the same thing, but still…I don’t get it. She happened to stop by our house when I was pulling these babies out of the oven. I tore off a piece the size of a dime and said, “Here, try it.” I didn’t think she would…she did. Then she proceeded to eat 3 more. I don’t think I’ve converted her over to the fungus side, but I think I’m one step closer.


  • shiitake mushrooms
  • salt


Preheat your oven to 300ºF.

Line a baking sheet with a silicone liner, silpat or parchment paper.

Remove the stems from the mushrooms (and save them for the next time you make stock).

Lay the mushrooms, top side down, gill side up, on the lined baking sheet and sprinkle them with some salt.

Place in the oven and let them roast until they’ve become thin and crispy, about 20 minutes.

You’ll want to consume these pretty soon after you pull them out of the oven. The longer they’re exposed to air, the softer they’ll get. You can always re-crisp them in the oven, but if they get too brown, they’ll taste slightly burned.

Sides Snacks

Roasted Balsamic Acorn Squash

roasted balsamic acorn squash

Oh my gosh, I love this squash. I wish I could pick the pieces off the screen and put them into my mouth. I miss it. I was literally scraping every last bit of squash into my mouth. It wasn’t pretty.


  • 1 acorn squash
  • extra virgin olive oil
  • salt & pepper
  • red pepper/chili flakes
  • 1/3 c balsamic vinegar


Preheat your oven to 400ºF.

Line a baking sheet with a silicon liner, silpat or parchment paper.

Slice the acorn squash into circles. Slice the circles into half moons. Remove the seeds either via knife, spoon or hand.

Douse squash half moons in olive oil, salt, pepper and chili flakes.

Place in the oven and bake until tender, about 15 minutes, under tender, but not mushy.

While the squash is baking, pour the balsamic vinegar in a small sauce pot and heat to a simmer. Let the vinegar reduce by at least half. The goal is a syrupy consistency. You won’t necessarily be able to see that consistency while the pot is over heat, so if you think it’s reduced enough, take it off the heat and while it cools you should be able to see it thickening. If it’s not thickening, give it some more time over the heat.

Do NOT put your face over the top of the vinegar while it’s reducing. The vinegar releases some kind of horribly bothersome vapor. Not fun.

Drizzle the reduced vinegar over the squash.

Snacks Treats

Pecan Pie Butter & Ants on a Leaf

Ants on a Leaf

Pecan Pie Butter

Pea-can? Pa-cahn? D-licious. Here’s a recipe for nut butter with a nice twist on what you can find commercially available. And what to do with it..besides inhaling it out of the jar with a spoon? We’ve got you covered there as well. Ants on a Leaf…a fall flavored rendition of your favorite marching insect snack.


  • ½ c raw almonds
  • 1 ½ C raw pecans
  • 2 pitted dates (we used medjool)
  • 2 t salt
  • ½ orange, zested
  • ¼ c almond oil (might take a little more)
  • a few tart apples, my favorite is Pink Lady
  • dried cranberries or dark chocolate chips


Place the almond and pecans on a baking sheet. Roast on 300ºF for 10-15 minutes, until pecans have darkened and the almonds begin to crack a little. Let the nuts cool. Add the nuts to the food processor, along with the dates, orange zest, salt and almond oil. Blend until smooth. You may have to take off the food processor lid and scrape the sides a few times to incorporate all the nuts.

If your butter looks a little crumbly, add more oil, a little at a time, until it comes together. Once the butter begins to reach a smooth consistency, just let the food processor run a wee bit longer, until it’s as smooth as you’d like it.

Ants on a Leaf

Slice your apples and smear  on the butter, or for a more portable way of consumption: fill a sandwich/snack bag with the butter. Cut off the tip of the bag and squeeze the butter onto your apples as you see fit. Sprinkle the dried cranberries and/or chocolate chips so that they stick on the butter.

Poultry Snacks

Paleo Fried Chicken Skin

I really love pork rinds & cracklings, but it’s next to impossible to find any commercial brands that source foraging piggies. Make my own, you say? I’ve tried that, but it just takes so darn long. When those salty snack cravings hit, sometimes you want instant gratification.

I got the idea while I was braising some chicken quarters the other night. Braising means you brown a piece of meat in a skillet and then stick the meat in a pot of liquid. In my humble opinion, chicken skin and liquid do not like each other. The skin gets so soggy, and that is something I do not enjoy munching on. So I pulled the skins off the quarters, and continued on my merry braising way, frying up the skins as a late night snack.

Concerned about Omega 6? My limited research shows chicken skin ranks up there around almonds.

Find the recipe on Food Renegade.

Beef Snacks

Upcycled Paleo Teriyaki Beef Jerky

Upcycling is hipster speak for reusing your trash. I made a pineapple salsa one night (No, I’m not posting the recipe. The web is stuffed full of recipes for it. You don’t need another one from me.), and decided to “upcycle” the scraps from the recipe. Most (if not all) recipes for jerky say, “Only use lean cuts of meat or you will die (←I made that last part up).” Well, I don’t plan on storing this jerky in case of winter starvation, so I opted for a tender, more flavorful cut of meat.


  • 2 lbs ribeye, trimmed of the big hunks of fat
  • pineapple core & rinds
  • cilantro stems
  • ginger peel
  • S.O.C. (sweetener of choice)
  • water
  • 3 T coconut aminos or wheat-free soy sauce


In one of your smaller sauce pots add all the ingredients, except the beef & soy sauce. Fill with enough water to mostly cover the ingredients. Let boil until reduced by half. Remove from the heat, strain and let cool.

While the marinade is boiling, thinly slice the steak, against the grain of the meat. Add the meat slices to a zip-top bag, along with the cooled marinade. Let marinate in the fridge for at least 1 day and up to 2.

Follow your food dehyrdator’s directions for the jerky. I don’t know where my manual is, so I just winged it.  I cranked up the heat to 165ºF and turned on the machine. I checked every so often, until the meat was hard to the touch, no squishiness. I turned off the machine and let the meat cool on the racks. Mine took about 5 hours, but I cut the meat super thin. I’ve stored the jerky in the fridge. I plan on eating it all within the week, but I imagine it’ll keep for a month or so.

Sides Snacks

Grilled Prosciutto Wrapped Peaches

Brandon and I got home late from the gym the night that the CrossFit Games started. Dinner needed to be  something I could throw together rather quickly, so we could watch the live stream. This recipe is based on the classic paring of cantaloupe or honey dew melon and prosciutto. Didn’t  have any of that, but I did  the most important and delectable South Carolina agricultural export on hand. Peaches are a MAJOR deal in South Carolina. So when it’s summer time, any southern lover of food will undoubtedly have some on hand.


  • 3 peaches, cut into wedges
  • 4 oz. prosciutto, cut lengthwise, into thin strips
  • handful of basil leaves, cut into strips


Place a few strips of basil onto a peach wedge. Wrap with a prosciutto strip. Repeat until you’ve used up all the ingredients.

Over medium-high heat, preferably a cast-iron stove-top or outdoor grill, place the peach wedges seam side down. That means, wherever the tail end piece of prosciutto is, that’s the side that goes down on the heat–it kind of sears the meat to itself, making it easier to flip. Let them cook until they have a nice bit of char. Flip and wait for more char. Flip again, making sure to sear the butt of the wedge, just a few seconds.