Today it is often quite a task to find healthy snacks that are kid approved in addition to being grain free, refined sugar-free MSG free and soy free.  Although I make most of our food and snacks at home I do require a break from time to time.  These yummies we are about to discuss offer a fantastic solution for mommies and daddies on the go or for gym goers, book readers, teachers, bus drivers and just about anyone wanting a protein packed healthy treat.

A few weeks ago the lovely people over at Wild Zora reached out to me and sent me a delicious assortment of all their meat and veggie bars.
This brand of snacks is especially exciting for me because they offer a fresh variety of flavors for just about anyone and they believe in real food for real people.
Are you gluten-free or diabetic?
Following the Paleo or AIP diet?
Perhaps you are doing a Whole30 challenge or working on training for an athletic event.

No matter the dietary protocol being followed or the preference of your taste buds, these little bites pack a punch of flavor and a good amount of healthy nutrients.

Wild Zora offers the following flavors and as stated on their website “All recipes are:  gluten-free, grain-free, nut/peanut/treenut-free, soy-free, MSG-free, and contain no added sugar, hormones, antibiotics, or chemical additives.” They also use responsibly sourced animal protein and the beef they use is grass-fed which is a winner in my opinion.

BBQ Beef with Kale, Tomato, Red Bell Pepper

Chili Beef with Kale, Apricot, Cayenne Pepper

Parmesan* Beef with Kale, Tomato, Basil

Rosemary Lamb with Spinach & Turmeric

Masala Turkey with Spinach, Dates, Cardamom

Naturally I hosted a gathering and had a few adults from my local community and children over for a taste testing. The children ages 5 to 16 tasted bits of each bar and decided that their favorite was the Parmesan Beef followed closely by the Chili Beef.
Adults ages 25 to 56 preferred the Chili Beef followed by the BBQ Beef.

So what was my personal favorite you ask? Well on taste testing day it was a toss-up between two flavors but ultimately the Parmesan Beef took the win and was incorporated on top of my homemade grain free pizza. Instead of using processed meats I chopped up each bar and placed it as a topping along with red onions, homemade Marinara, fresh basil and homemade cashew cheese.

I also set out to make a Pate to be eaten with fried green plantains. My spur of the moment recipe was a success. Both kids and adults were wishing I had prepared more for them to sample.

For the pate I used the Rosemary lamb flavor but I am sure you could substitute with your flavor of choice. Below is the recipe:

Lamb Pate Dip 

2 to 3 packs of Wild Zora Rosemary Lamb bars (chopped)
1/4 cup soaked raw cashews (soak overnight drain in the morning)
3 tsp ghee, grass-fed butter or coconut oil for sautéing
6 large stems of fresh thyme (remove leaves, toss stems)
½ tsp fresh rosemary leaves
2 cloves of peeled garlic (crushed)
1 pinch of mustard seeds (powdered) *May use ¼ tsp of mustard instead
Pure sea salt to taste (small pinch should be fine)
1 Tbsp. balsamic vinegar
1/4 cup chopped butternut squash
2 Tbsp. chopped green onions/scallions

In a pan add 2 tsp of fat with heat on medium. Add chopped bars, butternut squash and green onions/scallions. Sauté for 5 minutes and add in balsamic vinegar thyme, rosemary, garlic and soaked cashews. Stir around for a few minutes until most of the liquid is gone. Transfer to a Vitamix or food processor with remaining fat, mustard seeds and salt. Process until smooth and serve with fried green plantains, plantain chips, yucca fries or sweet potato fries.

For breakfast one morning I also used chopped Chili beef flavored bars along with diced sweet potatoes and feta crumbles to make a Frittata.
Possibilities are endless with these bars. You can eat them as is or use them in your culinary adventures.


One more recipe I set out to make was a treat I used to enjoy when I lived oversees. It is called Bolon de Platano Maduro and is made with fried ripe plantains and cheese. That day I did not have any raw cheese on hand so I used almond milk cheese instead. If you have raw cheddar on hand use it, trust me, you won’t regret it, neither will your tummy. The End. 🙂 Check out my recipe below.

Bolon de Platano Zora

1 very ripe plantain sliced diagonally (should be yellow with black spots)
1/2 cup of shredded raw cheese or dairy free cheese
2 packs of Wild Zora BBQ Beef chopped finely
1 tsp of butter and 1 tsp avocado oil

Preheat oven to 350 degrees.
In a pan add butter and oil on medium high heat and wait for them to be heated. Add chopped plantains and cook for about 3 minutes on each side until they have golden brown edges.
Remove plantains from heat and place on a kitchen towel to drain for a few seconds. Place in a bowl and mash well. Incorporate cheese and chopped bars. Form small balls and place on a cookie sheet lined with all natural parchment paper. Bake for 10 to 15 minutes at 350 degrees Fahrenheit and enjoy!

All in all Wild Zora offers products that are affordable, healthy and meet a great demand for flavorful treats. They do not use nasty fillers like many organic and natural products do and I really love this about their brand. After all this was a mission of love started by a family who was concerned with the food options available for their children.
So if you are looking for nutrient dense snacks look no further fellow carnivore, this company has got your back and I know you will not be disappointed. Click here to purchase.

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