What is better food, better health?

Am I a paleo blogger? No. Do I believe health starts with nutrition? Absolutely. If you're looking for a manifesto on clean eating and arguments in favor of a paleo lifestyle, you won't find it here. Check out The Whole9. In fact even if you're not looking for something radical check that site out anyway. It's a great starting point. It's got links and articles and a whole bunch of science - data - about nutrition and how our bodies use macronutrients. I'm not a licensed expert but I listen to experts who back up their claims with real compelling data. And I've tried a few different things to "eat healthier" over the years - Weight Watchers, Zone, starvation (that was a brilliant one) to name a few. Nothing has been better for me and yielded better results than eating low glycemic with a paleo foundation (it's actually similar to Zone too, but with less precision). I have a busy schedule, a two year old, a husband, a full time job, I work out and I have a closet for a kitchen. I figure there must be a few people out there who can relate to some of that. I used to think eating healthy and making time for regular meaningful exercise was "hard." It really just takes some guidance, awareness, and enthusiasm. So here's a start - here's what I cook and eat (and sometimes what I read).

Saturday, April 20, 2013

Paleo Pumpkin Cookies

Ingredients:
1/2 C puréed pumpkin
1/4 C almond butter
1/4 C honey
1 tsp vanilla extract
1 C almond meal
1 tsp cinnamon
1/4 tsp baking soda
1/3 C chopped nuts of your choice (I used macadamia nuts)
1/3 C unsweetened medium coconut flakes
1/3 C cacao nibs or organic dark chocolate chips

Supplies:
Medium and small mixing bowls
Measuring cup
Sturdy spatula
Cookie sheet
Parchment paper

Yield: 20-24 cookies

For this to be paleo, the ingredients all should be pure/organic. Preheat oven to 350F and line the cookie sheet with parchment. Mix dry ingredients in the small bowl, and the wet ones in the medium bowl. Add dry to wet and combine well with spatula. Scoop batter onto parchment lined cookie sheet. Bake for 15-20 minutes, depending on the size of your cookies. Cool two minutes before transferring to cooling rack. Store in airtight container in the refrigerator.

According to Butter In My Coffee, which is where I adapted this recipe from, this can be a breakfast biscuit as well. But as much as I love desserkfast, it feels too dessert-y and not nutritious (or filling) enough to be breakfast, even with the addition of an egg or two. Sure is a yummy treat though!





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