TOW the (super) Healthy Pumpkin Cookies

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Tadaaah!

Seriously considering changing the name of this blog to “Pumpkin Paleo” or something.

On another note, you did read it right, I used “healthy” and “cookies” in the same sentence, completely guilt free, I’m serious, all goodness, eggs, coconut flour and pumpkin! what’s not to like?

Healthy Pumpkin Chocolate Chip Cookies

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Ingredients (makes about 8 cookies):

  • 1/2 cup coconut flour
  • 3 eggs
  • 2 tbs (heaping) pumpkin puree
  • 1/2 tsp pumpkin spice (or cinnamon, nutmeg, cloves, ginger)
  • 1/2 tsp cinnamon
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • pinch of salt
  • 2 tbs pumpkin seeds (optional)
  • 40gr/1.5oz organic dark chocolate chips (75% or higher)
  • 1-2 tbs sweetener (optional)

Now what?

  1. preheat oven to 185°C/365°F
  2. mix dry ingredients together, then stir in pumpkin puree, eggs and optional sweetener
  3. add chocolate chips and pumpkin seeds
  4. bake for ca. 15min
  5. best served with some almond or coconut milk as coconut flour cookies tend to be a little more dry and/or cake-like, but very delicious in their own right. The trick for a crispy cookie is to store them in the freezer & eat them right out of the freezer!

Starting tomorrow, we’re done with sweet treats! Bring on the soups, the lasagnas and the casseroles!

TOW the Pumpkin Craze – Part 2

Just so you know what I’m dealing with..

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(They were on sale!)

I’ve made gallons of soup, gigantic lasagnas, soufflés, purées, cookies, waffles, pancakes, smoothies,.. and not even halfway through His Orangeness. Anyway, next up:

Breakfast!

Pumpkin-Chestnut Waffles

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Ingredients (serves 2):

  • 1/4 cup coconut flour
  • 1/4 cup almond milk (or coconut milk)
  • 1/4 cup pumpkin puree
  • 1 egg yolk
  • 2 egg whites*
  • 1 tsp pumpkin spice
  • 1/2 tsp baking soda
  • pinch of salt
  • 2 tbs (cooked) chestnuts, chopped (sub for chocolate chips or pumpkin seeds when out of season)
  • 1 tbs maple syrup or other sweetener (optional)
  • 1 tbs butter (for greasing)

Now what?

  1. throw coconut flour, almond milk, pumpkin puree, (maple syrup) and the yolk together
  2. add in salt, baking soda and spices
  3. whisk egg whites untill stiff peaks form, then gently fold in other ingredients
  4. add chestnuts
  5. grease waffle iron if neccesary
  6. let waffle iron do its business
  7. serve with a sprinkle of cinnamon and toppings of choice

(* I found 1 egg to be too little and 2 whole eggs to be too much, should you multiply the recipe for more servings, go with whole eggs)

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AWESOMENESS.

TOW the Pumpkin Craze – part 1

yesh, yesh, yesh, EAT ALL PUMPKIN THINGS!!

first up! Fall Smoothie!

Fall Smoothie

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Ingredients (serves 1):

  • 2tbs pumpkin puree
  • 1 cup almond milk (or coconut milk)
  • 1/2 cup cranberries (frozen are best here)
  • 1/2 banana
  • 1tsp pumpkin spice (or cinnamon, nutmeg, cloves, ginger)
  • 1 raw organic egg (optional, for added protein)

Now what?

  1. this is the hardest part, hope you can manage:
  2. throw in blender, blend
  3. serve..

More coming up later!

TOW the 1st of a whole lot of Pumpkin Recipes

Hi!

So fall is here to stay, that’s pretty clear, rain non-stop for the past few days and surprisingly cold.. I’m in a chair next to the fire right now deciding where to go with this blog, since, well, I’ve called it “europaleo” :p definitely Europe somewhere in there, except that the 1st 4 recipes I’ve posted haven’t exactly been excessively Europe-oriented. The next question obviously should be, is this even necessary? Because over the past couple of years I just learned to work with the non-metric & Fahrenheit measurements offered on most Paleo websites, as well as adapting the recipes when they called for ingredients that are hard to find in Europe (okra, anyone?), I suppose others did the same, it’s not that hard.

On the other hand, why not? Why not come up with recipes that are pretty basic up here but that most paleo peepz have never heard of, why not adapt typical “American-Paleo” dishes and make them easier/cheaper for Europe based cavemen?

So, other than improving this blog with some color/pictures (kinda grey right now :p) I’m planning on paleofying dishes from all around europe and at the same time keep them as authentic as possible and adapting the American recipes we’ve come to love on this side of the Atlantic.

Let’s start right now! Pumpkins! Even though we do have them here and pumpkin soup is pretty popular, it took me a long time to even start thinking about adding pumpkin to  a dessert, let alone a pie.. (I mean, it’s a vegetable! :p) same goes for carrots, just FYI. Canned pumpkin is another thing that’s pretty much impossible to get up here, you have to go with either fresh or frozen (which is easier ’cause then they’re already cubed), if you go with frozen pumpkin make sure to check which kind it is, as, for example, the butternut squash, neck squash or Dickinson field pumpkin (all varieties of the cucurbita moschata) are more suitable because of their slightly sweeter taste. If you get them fresh, just put them on high in the microwave (with some holes poked in) for 10-20min (depending on the size) and then cube them. You can expect a whole lot of pumpkin recipes coming up btw, because just yesterday I found a couple of GIGANTIC pumpkins on sale!

We’re taking back Halloween! Pumpkin-style! Muahahaha!

Pumpkin Cream Cheese Bake Bars

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(Adapted from livinghealthyhowto)

Ingredients (serves 6):

  • 300gr/10oz cream cheese
  • 360gr/13oz pumpkin (pureed)
  • 5 eggs
  • 1tsp vanilla
  • 1tsp cinnamon
  • 1tsp pumpkin spice (gingerbread/speculoos spice, or cinnamon, nutmeg, cloves, ginger)
  • 2-3 tbs sweetener of choice (I used stevia)

Now what?

  1. Throw it all together in a blender or mix well
  2. dump it all in a brownie mold or rectangular baking device
  3. bake for 55min 185°C/360°F

Easy introduction to sweet pumpkin dishes ;) enjoy!

TOW the Girlsnight

Is it technically a girlsnight of there are guys there? Even guys whose fingernails you’ve painted with glow-in-the-dark fluorescent pink nailpolish? Hm, anyway, I made sure I was in charge of the food so I could make it as paleo as I wanted, hehe. May have weirded my friends out. Again. I also made them try Harry Potter shots at a bar (involves cinnamon, fireworks and oranges), safe to say we like to live vicariously huh. In any case, none of them had ever had spaghetti squash before, but they all assured me it was delicious. The thing with this recipe is that the cinnamon complements the slightly bland, sweet flavour of the squash so nicely, bolognese like never before. Aaaand since we had dinner and dessert (appetizer was, well,..acohol, quite unoriginal ;) ), 2 recipes to post!

Cinnamon “Spaghetti” Bolognese

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In squash halves, ’cause that’s just how we roll..

Ingredients (serves 4):

  • 1 spaghetti squash
  • 2 cans of tomato paste
  • 1 can of cubed tomatoes
  • 1 bell pepper, chopped
  • 2 yellow onions, chopped
  • 300 gr/10oz ground beef
  • 1 zucchini, chopped
  • 1 cup of mushrooms, chopped
  • 2 cloves of garlic, minced
  • 4 laurel leaves (or 1tbs dried laurel powder)
  • 2 tbs dried oregano
  • 2 tbs dried basil
  • 1 tbs hot sauce
  • 3/4 tbs cinnamon
  • salt&pepper

Now what?

  1. fry the onions in some fat of choice, once they are translucent add in the garlic and ground beef
  2. add tomato paste, laurel leaves and cubed tomatoes
  3. throw in the rest of the vegetables and spices
  4. once your sauce is boiling, put the heat on low and let it simmer untill all of the vegetables are soft and cooked through
  5. meanwhile, prepare the spaghetti squash, prick some holes all over the squash with a knive (to make sure it won’t burst while cooking. quite important.)
  6. either bake it whole in the oven for an hour or so, 375°F/190°C, or nuke it whole on high in the microwave for 20min
  7. cut the squash in half, remove the seeds and fibery stuff
  8. carefully loosen the stringy flesh with a fork (to retain the longest, most “spaghetti”-like threads)
  9. serve on plates and top off with some extra cinnamon and some fresh basil leaves

Aaaand now, for dessert!!

Orchard Apple -Walnut Pie

(hyper girly applause! YAY!!) My mum’s boyfriend brought some hand picked walnuts and apples over (sooo good, the guy is unbelievably tall, comes in handy apparently). The apples were quite sour, ideal for pies (I’m gonna keep on bragging), so I decided to get creative (well, not really, apple pie wasn’t at all that far fetched) anyway, I made them two ways! And for the best taste bud experience I suggest you go with either honey or maple syrup, if you go with honey, add some extra walnuts and less cinnamon, for maple syrup, add some extra cinnamon. tadah.

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Ingredients (serves 6):

for the crust (adapted from TGIPaleo)

  • 1 cup of coconut flour
  • 1 cup of water
  • 3 eggs
  • 1 tbs maple syrup/honey (optional)
  • 1/4 cup pastured butter
  • 2 tbs walnuts

for the filling

  • 3 apples, diced (freshly picked from a garden or orchard! freshly picked! or, well, granny smith)
  • 1/2 cup chopped up walnuts (freshly picked from a garden or orchard! freshly picked! or, not)
  • 1 1/2 tbs maple syrup/honey (to taste)
  • 1/2 tbs cinnamon
  • 1/2 tbs pumpkin spice/ gingerbread spice (or cinnamon, nutmeg, cloves, ginger)

Now what?

  1. preheat your oven at 180°C/350°F
  2. mix the ingredients for the crust together untill no lumps remain
  3. put a baking sheet in your mold and spread the crust out evenly
  4. bake for 15min
  5. in the mean time, dice apples and chop walnuts
  6. when the crust is done, take it out of the oven, sprinkle half of the spices on the bottom, then trow in apples and walnuts
  7. finish off by drizzling over the honey/maple syrup and adding the rest of the spices
  8. bake for 30min

nomnomnomnom

TOW all the Gelatin

Hi again!

I’ve been kind of gelatin-crazy lately, love the texture, makes me want to play with my (jiggly-jiggly) food! My favorite of the week is listed below! Good thing it’s super healthy too, unless you add sugar, don’t add sugar. But seriously, especially for those of us who do not walk around with a giant buffalo-bone in our hair (which would allow us to chew and suck on it whenever we wanted, actually I do want a giant bone in my hair.) , or, you know, you just don’t feel like having broth. So, solution.. EAT MORE JELLO! Yay.

Benefits of Gelatin Consumption! Ahum, ahum:

  • Good for your joints! (Because of the collagen) Which is good for everyone, obviously, but especially for us paleo/primal peepz who like to lift something heavy every once in a while.
  • Helps you sleep! Gelatin consists mainly of the amino acids glycine & proline (sound like dumb names for twin girls) and the glycine aids in quality and efficacy of your sleepytime. Warm milk is for pussies. Oh, and, funnily enough, we’re talking night time sleep, so don’t be afraid to have this for breakfast ;).
  • Good for hair, nails & teeth! Keratin is also a compound of Gelatin.
  • Anti-Inflammatory! Thanks again to the glycine
  • Source of Protein! Ca. 90% of dry weight is pure protein. On a side note: gelatin is not a source of complete protein, as it lacks essential amino acids (the ones our bodies cannot create for themselves)

Green Tea Jelly with Mint&Lime

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Ingredients (serves 3):

  • 5 gelatin leaves (or gelatin powder)
  • 2.5-3 cups of green tea with (fresh) mint
  • 1-2tbs sweetener of choice (I used Stevia)
  • lime juice (about half a lime)

Now what?

  1. soak the gelatin leaves in cold water for 5min (or follow the instructions on your packet)
  2. brew tea
  3. take the gelatin leaves out of the water and pat them dry or wring them out
  4. add the gelatin to the (hot) tea and stir in sweetener and lime juice
  5. pour into individual servings and refrigerate for 4 hours (or be impatient like me and throw them in the freezer for an hour, don’t forget them if you do though! frozen gelatin is really not that good.)

Feel free to spike them with some wodka for weirdly “healthy” jello shots ;) I won’t tell.

The One With The First Recipe/Pilot

Oh yes, I loooove Friends, like I said, surprisingly unoriginal (still awesome).

Chicken Orange Almond Watercress Salad

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Oh yes, Instagram pics! Lucky to have a phone with a decent camera, otherwise you wouldn’t be getting any photo at all! Hah! Not true, I’m just lazy, and incidentally also do not own a fancy shmancy foodporn camera. I got the inspiration for this one somewhere in a paper, forgot where. Tastes absolutely delicious!

Ingredients (serves 3-4):

  • 1lb chicken breasts/thighs/drumsticks/..
  • 2 scallions
  • 3tbs pumpkin seeds
  • 1tbs tamari
  • 3tbs almonds
  • 8oz watercress
  • 1 orange
  • 3tbs olive oil
  • 2tbs raspberry vinegar (any vinegar will work)
  • 1tbs mustard
  • pepper&salt

Now what?

  1. place a pan over medium heat, add a splash of fat of your choice (butter, duh) and throw in the pumpkin seeds, once they start poppin’ quench them with the tamari and set aside.
  2. Grate the peel of the orange untill you have about 1tbs, cut the scallions up and halve the almonds.
  3. In the same pan, fry the chicken together with the scallions, orange peel and almonds, add some extra spices if you like, garlic, chili powder, or lemongrass go nicely with it.
  4. When the chicken is almost done add the pumpkin seeds back in, together with the cut up orange flesh.
  5. For the Dressing: whisk the olive oil, mustard, vinegar, pepper and salt together.
  6. Arrange the watercress on plates, drizzle some of the dressing over it, dump the chicken mix over it, add some more dressing.

Boom! You’re done! Enjoy!

First Post Five! Come on, just, just, put your hand on the screen,.. you know you want to ;)

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