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 2

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


(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:


Pumpkin-Chestnut Waffles



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)



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!