Fear not – going paleo doesn’t mean giving up ice cream: This paleo ice cream is the perfect treat on a hot summer day!
Warning: Not for the paleo police!
This is a book I’d recommend for people who have already been paleo for a while and want to indulge in some of their old favourites without having to cheat with non-paleo ingredients.
Going paleo doesn’t mean you need to abandon the traditional spaghetti Bolognese! Here’s a quick and easy recipe for using zucchini as a spaghetti replacement.
A healthy paleo twist on an old Thai favourite.
Deliciously hot as well as quick & easy to cook!
What could be more soothing than a hearty Chicken and Roast Pumpkin Salad on a cold winter night? Well, one following this paleo recipe with added crispy Bacon, Walnuts and Roast Garlic of course!
Want to whip up something quick and easy for breakfast? Well these savoury egg muffins come with the added benefit of cleaning your fridge out of leftovers!
Want to master making perfectly crispy sweet potato chips every time? Easy! With this paleo recipe you’ll never eat soggy chips again!
Looking for something a little bit more playful to accompany that beautiful fresh piece of fish you’re planning to cook for dinner? This Kiwi Fruit Salsa puts a fresh spin on your traditional salsa and is sure to impress any dinner guests as well!
Chicken Panang curry is a beautiful fragrant curry ideal to heat up a cold winter night. With sweet potato added directly into the curry, no rice is necessary!
Make your own paste from scratch, or use a ready-made one – either way this meal is a delicious treat!
This is a side delicious enough to convert the toughest of Brussels sprouts doubter!
This paleo Thai soup is a quick and easy winter meal to keep you warm, nourish you in a hurry and clean up the fridge all at once!
This paleo chicken recipe gives the traditional BBQ chicken a bit of a Thai spin!
Need ideas for this week’s healthy treat? Why not grab a beautiful apple in season, a few carrots and whipping up a batch of these healthy treats using this quick and easy paleo muffin recipe…
Some mornings a stack of sweet yet healthy paleo pancakes is just what the doctor ordered – Indulge yourself with this guilt free recipe!
I’m beginning to get convinced that anything you throw on that BBQ comes out delicious…
The roast beets and pumpkin were leftovers from last night and we just heated them up in the oven. They came out just as tasty, if not even more so. Maybe a good argument for cooking a whole bunch at once and heating up for lunches and sides the next few days?
Recipe for Roast Beets
Roast beetroot and sautéed stems served with roast pumpkin and a BBQ steak
As far as veggies on the side goes, I don’t think it gets much better than roast beetroot… they take a bit of time to make, but it’s so worth it! Remember not to throw away the stems – they contain much of the nutrients and are very tasty on the side!
Delicious and hearty Mexican beef stew – perfect comfort food for those cooling early autumn nights!
This meal is quickly becoming one of our kitchen staples and favourites. So quick and easy to make, versatile and utterly delicious. I doubt we’ll ever get bored of this one!
Recipe from Well Fed
Nothing’s better than a good lamb roast when you get the taste of coal roasting infused all through the meat!
We served the meat with roast pumpkin, carrots and onions, steamed broccoli and delicious dark gravy. Unbelievably tasty!
Paleo fajitas has got to be one of our favourite dishes. It’s utterly delicious, eating with hands is much more fun and Mexican food is just simply awesome.
However, we’ve been thinking that this traditionally mince based dish could be done better… and I think we just cracked it: replace mince with Mexican marinated BBQ beef and raw capsicums with grilled ones.
BBQ truly makes everything better. This steak was slightly indulgent size-wise (read: the size of my head) but the dinner was of celebratory nature and it was rather wonderful.
This chicken cooked on the BBQ was absolutely amazing!
This dinner was simply amazing. The kingfish steaks were just cooked on the BBQ and the salad was simple with just added fennel.
This was a delicious Moroccan Lamb Tagine we cooked recently. It’s based on a Master Chef recipe, which is very easy to tweak paleo-friendly.
Well, turns out that I’ve got a few quite a significant deficiencies, despite the healthy diet we eat!
I went to see a GP, as I’ve been feeling exhausted lately and find that I’m really struggling with my energy levels, when I really shouldn’t be: after all, I eat a ridiculously healthy diet and sleep 8 hours every night. I had a battery of tests done, and while some of the results were expected, some were rather surprising…
First and foremost: I am iodine deficient. This is understandable, as we don’t eat any processed food or iodised table salt and the Australian soil is so deprived of trace minerals, that you practically get no iodine from meat and vegetables.
What blew me away was the fact that I’m iron deficient to a point that I’m nearing anaemia!! Me! I eat enough red meat to feed a small army! Yet there it was, black on white: my iron levels are very low.
Also, my vitamin D levels were very low, and my vitamin B levels were just within range, even though I take a daily complex vitamin B supplement.
Also, my cholesterol was slightly elevated. Nothing alarming, but enough to act upon to correct it before it becomes a problem.
I’m going back in 3 month’s time to check how things are improving.
Recipe for Paleo Spaghetti Bolognese
Iodine is essential for thyroid function and removing processed food and salt from your diet pretty much eliminates your regular sources of it. Seafood is a good source of iodine, so if you regularly feast on seafood, you should be fine.
“[S]ince you’re no longer eating processed food rich in iodized salt, which is where many people get their iodine, you may be missing out. And if you’ve switched from iodized table salt to unrefined sea salt – as many Primal eaters do – you’ve just removed another rich source of iodine in their diets. Instead of popping iodine or going back on the junk food, just eat foods rich in iodine. Seaweed, shellfish, and other seafood, seeing as how they spend most of their waking lives fully immersed in iodine-rich sea water, are excellent sources of iodine.
Vegetables and the animals that eat them can also be good sources of iodine, but if the soil is iodine-depleted, so is the food that grows and eats there. The sea will most likely always be a good source.”
I’ve also discovered that some of our kitchen stables (namely cabbage & cauliflower) might actually be amplifying the lack of iodine and it’s effect on thyroid function.
“[S]ulfur-rich cruciferous veggies, but they can also act as goitrogenic inhibitors of thyroid function. Goitrogens interfere with iodine uptake by the thyroid, so excessive intake of cabbage, cauliflower, and other cruciferous vegetables might necessitate a bit more iodine in the diet.”
If you have any reason to doubt your current iodine intake levels and if you’re exhibiting symptoms of hypothyroidism, it might be a good idea to see a GP and get a thyroid panel done as well as your iodine levels tested.
- Being more sensitive to cold
- Fatigue or feeling slowed down
- Heavier menstrual periods
- Joint or muscle pain
- Paleness or dry skin
- Thin, brittle hair or fingernails
- Weight gain (unintentional)
Late symptoms, if left untreated:
- Decreased taste and smell
- Puffy face, hands, and feet
- Slow speech
- Thickening of the skin
- Thinning of eyebrows”
As Australian soil is depleted of minerals such as iodine, we wouldn’t be getting significant amounts of iodine out of vegetables and animals. Out best bet is the sea.
Seaweed is a great source of iodine, but in the post-Fukushima world, not necessarily the safest option. Most of the seaweed sold in Australia come from around the Fukushima area, so I wouldn’t necessarily recommend upping your seaweed intake.
Fortunately there are other options: Australian kelp, Canadian dulse and New Zealand spirulina are great options to use instead of seaweed.
According to my GP (I finally found one fully versed in the wonders of paleo lifestyle!) the most concentrated one out of the lot is Australian kelp. It can be sprinkled onto soups and salads in small amounts – as it’s so nutrient dense, you don’t need much of it.
If you like making smoothies, spirulina is an excellent supplement to use - as long as you don’t mind the taste that is.
Then again, if you like snacking on ‘seaweedy’ things, Canadian dulse might be a good option for you. It’s a bit more moist and in apparently makes for a great snack.
Personally I’ll be going with either dulse or kelp (which ever I happen to locate first to be honest). In the meanwhile, I’ve got some seaweed – the health food store owner promised she received the order before the Fukushima incident – that I made these rather ugly hand rolls out of. Not necessarily visually appealing, but it was actually quite tasty.
Quick and simple: wrap some smoked salmon and avocado in a sheet of seaweed and you’re good to go!
Moving was such hard work that extra carbs were in order – sweet potato mash is a lovely comfort food ideal for some tasty carb loading.
Marlin is very dense and can easily get a bit dry while cooking, so we always tend to serve marlin steaks with friend eggs sunny side up. Not only does the egg compliment the taste beautifully, is also stops it from being too dry.
This Pad Thai is turning into a kitchen stable already – I absolutely love it! No matter the variation, it always turns out delicious! This time using spaghetti squash as noodle and chicken for meat. Yum!Recipe from Well Fed
Due to popular demand: here’s a recipe for an especially delicious green curry. This has been cooked with fish, but it would no doubt be delicious with chicken too. Enjoy!
This is one of those things whipped up from an ‘empty’ fridge that turned out delicious – loosely inspired by traditional Spanish dish Huevos a la Flamenca. Not only is this tasty, it’s also a great way to clean the fridge!
Quick and easy meal to prep with plenty left for lunch the next day!
I’ve tried cooking the pad thai recipe from ‘Well Fed’ using prawns before - which was delicious - but I wanted to try the recipe with chicken too. I also wanted to try how this would work using sweated zucchini as noodles.
Both noodle replacements work great, although the sweating leaves a bit of added saltiness to the zucchini, which I really like. If you’re trying to avoid salt, spaghetti squash might be a better option. The chicken was delicious and worked just as well as the prawns. I finally had the coconut aminos to cook with and I have to say that it performs just as well as soy sauce!
Overall, I’ve got a feeling this meal will turn into a kitchen stable in it’s different variations. So very tasty!Recipe from Well Fed
Made from self-caught bonito.
I took another attempt at cooking spaghetti squash and this time it turned out just right! The insides were super easy to just scrape into strands! On a plate it behaved just like spaghetti and I could even twirl it around a fork.Recipe for Bolognese Sauce
Made of tasty win!
This simple yet delicious treat is just what you need to pamper yourself on a nice summer afternoon!
A simple brekky of roast ham, homegrown tomatoes & chillies and cucumber.
You know those days when ‘there’s nothing in the fridge’? Last night was one of them and this is what we came up with. Lamb chump chops with roast kumera and sweet potato with sautéed cabbage.
Quick, easy and delicious.
This paleo-variation of pad thai was absolutely delicious! We used the other half of the already cooked spaghetti squash and followed Well Fed’s recipe – though instead of chicken, we used prawns.
The result was amazing and when garnished with chillies right out of our own little garden, it had enough heat to keep us smiling and sweating all through dinner! Two thumbs up and can’t wait to cook this again!Recipe from Well Fed
Woohooo! After more than a year of desperate searching, I FINALLY got my hands on some spaghetti squash!!
The big melon-like squash was labelled ‘Vegetable Spaghetti’ and the tag listed it grown & packed by Milano Brothers.
Sydney-siders: I found mine at the Norton St Grocer, opposite Coles on the bottom floor of Bondi Junction Westfields. It exists in Australia, so I’m certain that you can get some to your local fruit & veggie shop!
Now, about the dinner: Of course I stuffed it up and over-cooked the spaghetti squash. The result wasn’t so much spaghetti as squash. However, the flavour was delicious and even the texture was nice, it just wasn’t in spaghetti format.The flavour was great with the meatball stew and despite the aesthetic flaws, the meal was absolutely delicious.
Quantity-wise, I’d say half a spaghetti squash is a meal for two-three.
Lucky I bought two and I can’t wait to have another go at mastering the cooking process…
Recipe for Paleo Meatball Stew