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


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.


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



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.