Healthy Snacks With 3 Ingredients! | paleo recipes

so I’m back with another healthy snacks
video these ones are super easy to make
I want to show you guys that snacks
don’t have to be like super elaborate or
fancy to be healthy they’re all really
quick easy and delicious if you’re new
don’t forget to subscribe and let’s go
make some healthy snacks so the first
snack we’re making is this berry Bowl
and if you follow me on instagram you’ve
definitely seen this this is one of my
favorite snacks right now so I take a
bunch of blueberries into that I add a
big heaping tablespoon of almond butter
we have lots of fiber from the
blueberries some sweetness and then some
healthy fats from the almond butter and
then on top for a little bit of crunch
because I love crunch I add some cacao
nibs which are really high in
antioxidants that give you that
chocolate flavor that little bit of
crunch and with the blueberries and the
almond butter it tastes delicious
next up or making almond butter cookies
this is a quick three ingredient cookie
recipe that tastes really yummy so I’m
using almond butter if you have a nut
allergy you can definitely do this with
either sunflower seed butter or pumpkin
seed butter or if you don’t want to use
almond butter any cashew butter any nut
or seed butter will really work perfect
here adding in a little bit of coconut
sugar for a touch of sweetness and then
an egg which is gonna help bind
everything together if you’re vegan you
can probably do a flax egg though I
haven’t tried it but as long as you
leave the flax egg to really gel up for
about 10-15 minutes it should hold
together in these cookies so just fold
everything together and then take a
tablespoon and scoop out about a golf
ball size of your cookie and I’m placing
that on a silicone baking mat and what I
love about this is that it’s only three
ingredients it’s a super simple cookie
but guys it’s a delicious cookie I
brought some of these to my friend’s
to try and she loved them so they are
super tasty and then you should have to
bake them at 350 degrees for about 12
minutes and to finish them off I put a
little bit of seesaw on the top which
would be the fourth ingredient but I
just really like a little bit of sea
salt with my sweet and they’re just
really delicious cookie you guys next up
we’re making this cucumber berry salad
which is a great way to not only hydrate
and get some veggies in so I’m slicing
up some cucumber and like I said
cucumber is super hydrating so it’s
really good for your body and it has
lots of water in it so it’s really going
to help with your skin and all of that
so slice that up until you get little
chunks and then to that I am going to be
adding in some strawberries strawberries
are so good for you they’re high in
vitamin C lots of antioxidants but they
are something that you do want to try to
buy organic because they are the most
dirtiest produce between all fruits and
vegetables they found 18 different
pesticides on them so if I could
encourage you guys to buy one thing
organic it would definitely be
strawberries strawberries and the
cucumber really work well together here
but you could definitely switch it up
for any other type of berry too I’ll
just slice that up and what I like about
this is that it’s a very filling snack
because the water from the cucumber
super hydrating and then we have the
strawberries so I’m putting that into a
bowl and then to that I’m going to be
adding on some hemp arts hemp hearts are
great because they are loaded with
omega-3s they’ve got protein fat and
fiber so all of this really works well
together to make it a nice filling snack
on its own it may not be as filling but
when we add in the healthy fats from the
hemp arts it makes it more of a filling
snack and you get all of those added
benefits and then we’re making the super
simple tomato pesto toast so I really
like to keep sweet potato toast on hand
in either the fridge or the freezer and
then you can either put it in the oven
or what I do is I just pop it in the
toaster like regular toast and I’m
adding on some pesto here that’s just
like a dairy-free pesto you could do any
kind of spread here though to be honest
you could do a paleo hummus you could do
whatever you want but I really like the
combo of pesto and tomato it’s kind of
like very summery but also Italian lobe
out on the top and it came together in
like five seconds okay guys I’m going to
leave my healthy snacks playlist right
here with tons more ideas that are all
super easy
delicious and of course nutritious I
hope you guys are all having a great day
and I will see you in my next video bye

William Babineau


  1. You will love these quick 3 ingredient snacks! Thank you so much for watching <3

  2. When it said “AB cookies” at first I literally thought these cookies would give you abs 😂😂

  3. You are what I want to be, Healthy and Paleo! You are a huge inspiration to me and you help me stay motivated to achieve my healthy goals. Your recipes are a wonderful resource that I am so grateful for, they really do help immensely especially because I’m on this new Paleo journey and I still don’t know everything about it so your recipes educate me and help me so much. Thank you so much!!

  4. Thank you! You keep showing me what to eat when I don't know what to eat! LOL

  5. I just made the almond butter cookies and they ate amazing!!! I added some cinnamon as well

  6. Yummyy
    Liv, how's your almond butter so runny? I use them and store in the fridge but it gets too hard ☹️

  7. Hey Liv! I love your recipes, I implement as many as I can. What kind of career are you studying to know all of this beneficial information? Thank you! 🙂

  8. Hi! Can you do easy low sodium/no sodium recipes? Would really appreciate..

  9. In ab cookies can i use flax butter.i make my own so texture varies almoat each time.

  10. I went to Paris France and I liked there Macaroons, and there Crepes where good and I was wondering if it is possible if you could make both or just one of them. I got the recipe if you want to know how to make it. I will put it below. Just in case you want to look at it, Thank You. 🙂

    Macaroons: Makes 20 Macaroons / Preparation: 45 mins / cooking 20 mins / resting 20 mins

    For Coffee Buttercream: For Chocolate Buttercream:
    2/3 cup butter: at room temperature, 2/3 cup butter: at room temperature,
    4 egg yolks, 4 egg yolks
    1/5 cup of water, 2/3 cup caster sugar,
    2/3 cup Caster Sugar, 2.5 oz. dark chocolate (70% Cocoa)
    a few drops of coffee extract
    For The Shells:
    2/3 cup icing sugar,
    2.5 oz. powdered almonds,
    2 medium egg whites,
    powdered food colouring coffee and chocolate ( optional)
    1/3 cup caster sugar
    1) Prepare the coffee buttercream:work the butter with a fork until it has a creamy consistency. Beat the egg yolks in a bowl. Pour the sugar and water into a pan, heat to 233F to produce a syrup.
    2)Drizzle the hot syrup over the egg yolks while whisking. Keep whisking until the mixture has completely cooled and tripled in size. Add the creamed butter and the coffee extract. Mix well until smooth. Leave the mixture to cool and refrigerate.. Repeat the process for the chocolate buttercream, substituting the coffee extract with chocolate, simply melted in a bain marie without overheating.
    3)Prepare the macaroon shells: Mix together the icing sugar and almond powder. Sdd an egg white, and a drop of food colouring if desired, and leave to rest. Beat the second egg white until stiff.Pour the caster sugar into a saucepan, add a few drops of water. Heat to 240 F. Then drizzle the syrup over the egg white, beating until the mixture formspeaks. Gently fold the egg white into the icing sugar/almond powder mixture.
    4)Pour the mixture into a pastry bag. Line 2 baking trays with baking paper and pipe out the macaroons in small circles 4 cm in diameter, spacing well. Preheat the oven to 300 F. Let your macaroons dry for 20 minutes, then bake for 12 minutes. Open the oven door twice during cooking to let the moisture escape . Remove the macaroons from the baking tray and assemble with either coffee or chocolate buttercream.

    Coconut Macaroons: makes: 15 Macaroons / Preparation: 45 mins / cooking:45 mins
    2 tbsp. butter
    3/4 cup caster sugar
    31/3 cups grated coconut
    3 egg whites
    1) Preheat the oven 350 F.
    2) Melt the butter.
    3) Mix the sugar and grated coconut.
    4) Whisk the egg whites gently until they foam, then add the sugar/coconut mix, followed by the melted butter. work the mixture until it is compact enough to be shaped.
    5) Line a baking sheet with baking paper.
    6)Form the mixture into 15 balls, arrange them on the baking sheet. Bake for 15 to 20 minutes until the Macaroons are golden brown.
    7) Remove them from the oven and leave to cool on the baking sheet.

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