Paleo Snack Attack – Paleo Nachos! And everything else Paleo too!

Oct 02, 2013 - 0 comments

Paleo Snack Attack – Paleo Nachos! And everything else Paleo too!

It’s the Paleo snack attack article!

You got that urge.  You’ve come back from a hard WOD and sometimes you just want a quick and easy (and healthy) snack.  What you don’t need are corn based chips and a chemical Chernobyl disaster of a cheese sauce to go with it.

What’s wrong with regular cheese sauce? The ingredients.

Here are the ingredients in standard Nacho Cheese sauce:

Nonfat Milk, Cheese Whey, High Oleic Canola Oil, Corn Starch-Modified, Cheddar Cheese (Pasteurized Milk, Cheese Cultures, Salt, and Enzymes), Maltodextrin, Natural Flavor, Salt, Jalapeno Puree, Dipotassium Phosphate, White Distilled Vinegar, Autolyzed Yeast Extract, Lactic Acid, Potassium Citrate, Casein, Sodium Phosphate, Citric Acid, Annatto Extract, Sodium Stearoyl Lactylate, Cellulose Gum, FD&C Yellow 6.

The first thing that comes to mind is: YIKES! How would your body even begin to process that sludge? It would probably be very similar to a real chemical disaster.  Your body would have to send in a Hazmat team to control and clean up the situation which is gonna leave you fatigued, foggy, and in no state to perform your best mentally or physically. Think of it like trying to do Fran while chain smoking.

A good rule of thumb is if you don’t know what the ingredients are (along with not being able to pronounce them) – don’t eat it.  That’s because it’s pretty much guaranteed that your body doesn’t know what it is either. Be nice to your body!

Next time ‘Just say NO’ to nacho cheese and try this Paleo version made with plantain chips and homemade cheese sauce!

Want to see your favorite food made Paleo? Drop me a line and let me know! Until next time, Live long and Paleo.

Paleo Nachos

Makes 2 servings


1 pound of ground grass-fed beef
1/2 teaspoon of cumin
1/2 teaspoon of chili powder
1/2 teaspoon of paprika
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
dash of sea salt
dash of pepper
4 cups of plantain chips
1 jalepeno, chopped
1 tomato diced
1/4 of a white onion, diced
1 tablespoon of crème fraîche (optional)
1 tablespoon of fresh salsa
black olives (optional)
cilantro for garnish
sliced jalepeno for garnish
guacamole (recipe below)
nacho cheese sauce (recipe below)


  1. In a large pan cook the grass-fed beef over medium-high heat. While the meat is cooking add the 1/2 teaspoon of cumin, chili powder, paprika, garlic powder, onion powder, salt and pepper. Continue to stir and crumble with a spatula until the meat is cooked through, taste test and add more spices as needed to personal preference.
  2. On a large plate lay out your plantain chips, then drizzle the nacho cheese sauce on top. Continue garnishing with desired amounts of guacamole, tomatoes, onions, salsa, black olives, cilantro and jalepenos. Enjoy!




6 ripe avocados
1 small tomato, diced
1/2 bunch of cilantro, chopped
1/4 of a white onion, diced
the juice from 1/2 of a lime
1 & 1/2 teaspoons of garlic salt


  1. Cut your produce. Then cut the avocados in half and remove the pits and skin.
  2. In a large bowl combine the avocados, tomatoes, cilantro, onions, lime juice, and garlic salt. Use a large metal utensil of your choice (I use a stainless steel pasta stirrer) to mash and stir the avocado and ingredients together until well combined.
  3. Depending on how much you use on your nachos, you will have quite a bit of guacamole left over. When has left over guacamole ever been a bad thing?


Nacho Cheese Sauce


1 cup of cashews (soaked overnight or for at least 4 hours)
6 tablespoons of coconut water
1/4 cup goat cheese (optional)
1 tablespoon of olive oil
1 jalepeno, chopped
1 teaspoon of chili powder
1/2 teaspoon of paprika
a few shakes of garlic salt
a few shakes of sea salt
a few shakes of onion powder


  1.  In a high powered blender combine all the ingredients and blend until creamy. You can also use a food processor for this but I find a blender works best. I did blend for about 7 minutes to get the creamy consistency I wanted. If it’s too thick try adding another tablespoon of coconut water. If you aren’t using the goat cheese you could try a coconut milk sub to make the cheese sauce creamy. I would start with 2 tablespoons and taste test from there. Maybe even try some adobo sauce or serrano chilies, feel free to make it your own!
  2. When you are ready to use, heat the nacho sauce in the microwave or on the stove in a sauce pan over low heat until warm.


To make these nachos a truly Paleo snack and for those with dairy limitations, please omit the goat cheese and crème fraîche if so desired. I have read a few articles saying that some lactose intolerant people find they aren’t as sensitive to goat cheese.

According to Wikipedia, Crème fraîche is a sourced cream containing 30-45% butterfat. It is also sourced with bacterial culture and is slightly less sour than American sour cream. It’s available in most health food stores and is a great sub for sour cream because most American sour cream has a handful of not so great ingredients (such as Modified Food Starch, Locust Bean Gum, Guar Gum, Caarrageenan, Dextrose, Potassium Sorbate, and Sodium Citrate to name a few).

The only ingredient in crème fraîche is, you guessed it, cream.  It goes really good with desserts and strawberries. Just saying. #sorryimnotsorry

Image source:  Stefano

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