As we have discussed here on the Box Stalker blog in the past, one of the hardest parts of modifying your diet is that you often need to give up some of your favorite treats. In fact, as a CrossFit athlete, you may find that maintaining a proper diet is even more challenging than your workouts! Thankfully, just because you decide to follow a CrossFit-approved diet does not mean that you have to give up snacks.
If you remember from past blog posts, as a CrossFit athelete, it is important to keep these two main points in mind when it comes to your diet:
- You should be eating “real” food, and
- You should not obsess over following a “magic diet” but rather focus on incorporating proper nutrition into your lifestyle
And believe it or not, you can still enjoy snacks while still eating “real” food and focusing on proper nutrition! For example, here are a couple of delicious, Paleo-friendly snack recipes. Be sure to visit each recipe’s source for more details!
First up, we have a great alternative to salty, calorie-laden chips...roasted nuts.
Photo via Fed + Fit
Spicy Roasted Cashews from Fed + Fit
- 2 lbs Raw Cashews (can usually find in the bulk foods section)
- ¼ cup Extra Virgin Coconut Oil
- 1 Tbl Finely Chopped Fresh Rosemary
- 1 Tbl Kosher Salt
- 2 tsp Hot Paprika
- 2 tsp Cracked Black Pepper
- Preheat your oven to 400 F.
- Line a baking sheet with aluminum foil.
- Spread the raw cashews out over the baking sheet one layer thick (not any thicker).
- Bake for approximately 7-9 minutes or until they’re slightly golden brown. Your nose will be able to tell you when they’re ready.
- In a small saucepan, melt the coconut oil.
- Turn the heat to low and add the seasonings.
- When the cashews are finished in the oven, transfer them to a large bowl, pour in the seasoned coconut oil and stir until all the nuts are evenly coated.
- Serve warm in a bowl.
Speaking of chips, if chips and dip are your thing, check out this next recipe. The author recommends using "slices of cucumbers and red bell peppers because they were good for scooping. It would also be great with some grain-free crackers and/or different veggies" (Paleo Spirit).
Photo via Paleo Spirit
Spinach-Artichoke Dip (Paleo & Vegan) from Paleo Spirit
- 2, 10 ounce boxes frozen, chopped spinach
- 2, 14 ounce cans or jars of artichoke hearts
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced (about 1 cup)
- 2 garlic cloves, minced
- 1 1/2 teaspoons sea salt (adjust to taste and depending on how salty the artichoke hearts are)
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4-1/2 teaspoon cayenne pepper (to taste)
- 1 tablespoon lemon juice
- 1 1/2 – 2 cups (approximate) cashew cream (here is a recipe for cashew cream - the author says, "It gives the dip that creamy taste you want without using dairy products").
- Defrost the spinach and squeeze out the excess water. Set aside.
- Drain and roughly chop the artichokes.
- Sauté the onions in the olive oil until translucent, about 10 minutes. Add the minced garlic and cook for another minute.
- Stir in the chopped artichokes, salt, onion powder, garlic powder, black pepper and cayenne and heat through.
- Add in the spinach and lemon juice and stir until heated through.
- Stir in the cashew cream.
Our last recipe is a great alternative if you're craving pizza, and the author says it is approved by both adults and kids!
Photo via My Blood Sugar Symptoms
Zucchini Pizza Bites from My Blood Sugar Symptoms
- Two large zucchini – slice them in quarter inch thick rounds
- Nonstick cooking spray or oil (choose one that fits your diet plan)
- Kosher or sea salt and fresh cracked course pepper
- Quarter cup of marinara sauce that is low sugar
- Half a cup of shredded skim mozzarella cheese
- Quarter cup of mini pepperoni (or whatever your favorite pizza toppings are)
- Italian seasoning
- First you’ll spray both sides of the cut zucchini sparingly with the nonstick cooking spray of your choice. Then you’ll want to lightly sprinkle them with a little salt and pepper.
- Next you’ll want to broil or grill your oil and salted zucchini (I prefer to grill for the added smokey taste from the fire) for about 2 minutes on each side. Just enough to make them tender.
- Now, you’ll want to place your cooked zucchini on a large foil lined cookie sheet. Add a small amount of sauce and cheese on top of each zucchini. You’ll also want to add whatever other toppings you like here, including the pepperoni.
- Put the cookie sheet in your oven and broil for one to three minutes, or until cheese is completely melted.
- Finally, you’ll want to lightly sprinkle your mini pizzas with a dash of Italian seasoning.
- Serve warm and enjoy!
Join us again soon as we continue our Proper Nutrition with CrossFit series!
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