TOW the (super) Healthy Pumpkin Cookies



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


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 1

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

first up! Fall Smoothie!

Fall Smoothie


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


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


(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 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


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.