Archive for year: 2011
My Paleo Inspired Book Shelf
I love reading, in fact, reading is how I found out about Paleo almost two years ago. I’ve now amassed quite a big collection of Paleo Books. And my Amazon wishlist is just as long again! I learn so much on blogs and podcasts – but there is something about having a book in your hands that can't be beaten.
So, these are the books in my collection : –
- The Calcium Factor, Barefoot & Reich. I'm really want to learn more about calcium, but find this book a bit heavy going – I will get through it though!
- Nourishing Traditions, Fallon. This is a wonderful book, although she uses fermented grains most of the nutritional elements are sound.
- Dietary Healing, Alexander. An interesting read that sums up by telling us to eat wholegrains and legumes. Well, I do like to read lots of different opinions. Even if they are wrong.
- The Complete Book of Raw Food, Rodwell. I went through a brief raw food stage on my way to Paleo. There are some good recipes in here that I still incorporate.
- Taking the Medicine, Burch. A really interesting book that made me question the faith and trust we place in our Doctors
- Our Troubles With Food, Halliday. This is a completely different take on nutrition. Written by a social historian it looks at how society got to where we are today with food.
- The Cure, Brantley. This was one of the first books I read, and whilst it's not Paleo, I still found it really inspirational.
- The Non-Runner’s Marathon Trainer, Whisett. I got this before I'd understood about chronic cardio. This book was refreshing as it was mainly about the mental aspect to endurance activities, which I think could be applied to all aspects of life
- The Primal Blueprint, Sisson. This was another early purchase. I love this book and this is one of my top choices to lend out to friends who are curious about Paleo
- The Primal Blueprint Cookbook, Sisson & Meier. I was given this book at PrimalCon 2011 and it has some great recipes in it!
- The Inflammation Syndrome, Challem. Another topic I'd heard a lot about and wanted to explore in more depth.
- Primal Body, Primal Mind, Gedgaudas. I bought this book at the AHS from Nora herself. I'm reading it at the moment ready for the Australian conference in November
- Sweet Poison, Gillespie. Another top book, This is a great introduction to insulin and is presented in a really easy to understand fashion. Another top book to lend out!
- The Paleo Diet, Cordain. Loren Cordain, what else to say! Definitely a favourite.
- Why We Get Fat, Taubes. I've only just got this book and am desperate to read it. But I'm really distracted by the “deckled” edge – why can't it just have nice normal pages?
- The Diet Delusion, Taubes. This was my first introduction to Taubes.
- Natural Health & Weight Loss, Groves. An interesting read that starts to go in a Paleo direction. But then no. It has a HFLC agenda, but rules out grains only on a carbohydrate basis.
- Enzyme Nutrition, Howell. I was reading a lot about digestion and what happens to enzymes, so thought a bit more reading was in order.
- The Vitamin D Cure, Dowd & Stafford. Particularly since I've moved from the UK to Australia, I've become really interested in Vitamin D. Should I supplement? Should I wear sun screen? I read everything I can on the topic.
- Your Body’s Many Cries For Water, Batmanghelidj. I had high hopes for this book! However, I found it almost all observational with little evidence to back up the incredible claims.
- The Paleo Diet For Athletes, Cordain & Friel. This book has been particularly useful in the marathon training effort of my housemate.
- Born To Run, McDougall. After having a barefoot running lesson with Barefoot Ted at PrimalCon, this book (along with my first pair of VFF's) was a must buy!
- The Metabolic Plan, Cherniske. This was the first nutrition/ health book I happened to pick up. It sparked my interest in nutrition and eventually led me to Paleo.
- The Vitamin D Revolution, Khalsa. See, I'm very interested in Vitamin D.
- The PH Miracle, Young & Young. PH is mentioned quite frequently, so I got this book to delve into the topic further.
- The Magnesium Miracle, Dean. I read so much in the Paleo world about Magnesium I thought it would be helpful to learn more. I've not got very far yet, I'll have to make more effort with this one.
- Complete Nutrition, Sharon. I found this a great introduction into macro & micro nutrients. Even if it does have some very non-Paleo information in it.
- [On Loan!] The Paleo Solution, Wolf. I love this book! I always lend this one out too. I've actually just ordered a second copy as it's such a good overview and more and more friends are asking what this Paleo thing is all about.
I've also just ordered
- Lights Out, Wiley. I'm fascinated by sleep and think it's possibly as important as nutrition to get right. I've heard lots of good things about this book and can't wait to get my hands on it!
- Exuberant Animal, Forencich. This was another recommendation that I'm looking forward to reading.
- Wheat Belly, Davis. I've read lots of reports about this book and I have it on pre-order. I'm eagerly awaiting it's release.
- Food and Western Disease by Lindeberg is at the top of my wishlist – I just wish the price would go down!
What’s On Your Paleo Bookshelf?
Looking back, I can see how each of these books has played a role in shaping my Paleo journey — from challenging conventional wisdom, to diving deep into topics like inflammation, micronutrients, barefoot running, and ancestral approaches to pregnancy, sleep, and athletic performance. Some were inspirational, others left me more skeptical, but together they’ve helped me build a broad and ever-evolving perspective on health.
If you’re starting out, I’d say The Paleo Solution by Robb Wolf, The Primal Blueprint by Mark Sisson, and Sweet Poison by David Gillespie are great books to lend to curious friends. They strike that perfect balance between accessible, evidence-based, and genuinely motivating.
As I continue to grow my Paleo library, I’d love your help:
What books have had the biggest impact on your health journey? Are there any must-reads on leptin, metabolism, or newer areas like circadian biology or environmental toxins that I’ve missed?
Drop your top titles in the comments — I’m always ready to add to my wishlist.
Soy, Grains & Margarine for Better Health!
I really shouldn't read health supplements any more. They generally just annoy me. But I could resist. I found this gem in the Sunday Telegraph yesterday.
Just before I ditched Paleo and went out to buy some soy and margarine, I thought I'd see if I could find out a bit more about the study.
So it appears the study split 351 men & post menopausal women into two groups for the six-month period. One ate low fat, the other low fat – with “special cholesterol lowering foods”. Hmm, interesting, low fat compared to low fat… The group with the special cholesterol lowering foods lowered their LDL by 13%. But then there was also a 22.6% drop out rate. This is taking me back to Tom Naughton's Science for Smart People lecture at the AHS…
The group with the “special food” also received sessions with a dietitian. The other low fat group did not.
They summed up saying that because the diet was complex, researchers couldn't tell which foods made a difference in lowering cholesterol. Excellent. Regardless, write ups of the study, like the one I saw are still identify these foods as being proven to help lower LDL: –
- Soy proteins such as soy milk and tofu.
- Viscous or “sticky” fibres from oats, barley and psyllium.
- Nuts, including tree nuts and peanuts.
- Plant sterols in margarine.
Whilst Loblaw (a Canadian food retailer), Solae (who sell Soy products) and Unilever (who own lots of products, including margarine) sponsored the study and provided some of the foods used, that obviously had no impact on the study. Whatsoever.
I think I'll stick to my high fat diet…
Digging Deeper: When Studies and Sponsorships Collide
It’s always wise to read between the lines when encountering “science-backed” nutrition claims, especially when those claims align neatly with processed food marketing. Studies funded or supplied by companies with direct financial interest in the outcomes — like Unilever, Solae, or Loblaw — are not inherently invalid, but they do deserve extra scrutiny. When a study concludes that “cholesterol-lowering foods” (conveniently available from the sponsoring companies) improve health outcomes, the conflict of interest should at least raise eyebrows.
In the case of this particular study, the fact that both groups followed low-fat diets makes it impossible to determine if the outcomes were related to the removal of saturated fat, the addition of sponsor-supplied foods, or simply the regular dietitian check-ins only one group received.
The Real Problem With Cholesterol-Lowering Narratives
Public health messaging has long been obsessed with lowering cholesterol, particularly LDL, as though it’s the single most important marker of health. But this is an oversimplification. Cholesterol is essential for producing hormones, supporting cell membranes, and helping the body produce vitamin D. Rather than blindly pursuing lower LDL numbers, a more balanced conversation around lipid ratios, inflammation, and metabolic health is overdue.
Numerous studies have shown that total cholesterol — or even LDL alone — is a poor predictor of heart disease in isolation. Far more telling are factors like triglyceride to HDL ratios, insulin resistance, and chronic inflammation. Yet articles like the one in the Sunday Telegraph continue to focus on LDL reduction via dietary tweaks that promote processed food products.
What the Study Didn’t Say: The Role of Inflammation
Interestingly, there’s little to no mention of inflammation in the article — or the study itself. Chronic inflammation is now widely recognised as a key driver of cardiovascular disease. Reducing inflammation through a nutrient-dense, low-toxin diet is a far more holistic and effective strategy than simply trying to push down cholesterol levels with soy milk and margarine.
A Paleo diet, rich in omega-3 fatty acids, antioxidants, and bioavailable nutrients, naturally addresses inflammation by removing the root causes: seed oils, refined sugars, grains, and ultra-processed foods. But this concept rarely makes headlines, perhaps because there’s no branded margarine to sell alongside it.
The Soy Dilemma
Soy protein is frequently positioned as a “health food” — particularly for its supposed benefits on cholesterol. However, soy comes with its own list of issues. Most commercial soy is genetically modified and heavily processed, often treated with hexane and other chemicals. Additionally, soy contains phytoestrogens, which can interfere with hormone function — especially concerning for those with thyroid issues or hormone-sensitive conditions.
In a wholefood-based Paleo context, soy is excluded not only because of its antinutrients and processing, but also because there are far more nourishing, less controversial sources of protein available — like grass-fed beef, pastured eggs, and wild-caught fish.
What About Oats, Barley and Psyllium?
The “viscous fibre” component of the cholesterol-lowering formula mentioned in the study usually comes from oats, barley, or psyllium husk. While soluble fibre can certainly support gut health and slow digestion, it doesn’t require grains to be effective. Vegetables like okra, sweet potato and pumpkin, as well as chia seeds and flaxseeds, also provide soluble fibre — without the blood sugar spikes and gluten-related inflammation grains can cause for many.
Barley and oats both contain gluten or gluten-like proteins that can trigger gut irritation and immune responses, especially in those with sensitivities. And let’s not forget: these grains are almost always heavily processed before they reach the supermarket shelf.
Peanuts and the “Nut” Misunderstanding
Yes, nuts were included in the study's cholesterol-lowering foods. But it’s worth noting that peanuts are not actually nuts — they’re legumes. This distinction matters in the Paleo world, where legumes are typically avoided due to their antinutrient content (like lectins and phytic acid), potential to cause gut irritation, and high omega-6 content.
Tree nuts, when consumed in moderation and in their whole, raw form, can be a good addition to a Paleo diet. However, over-reliance on roasted, salted nuts as a “health food” — especially when they’re used to bulk out ultra-processed snack bars — often leads to more harm than good.
And Then There’s Margarine
The inclusion of margarine in any list of “cholesterol-lowering foods” is perhaps the most telling sign of industry influence. Margarine is often made with hydrogenated or interesterified vegetable oils, designed to stay shelf-stable and mimic the texture of butter. While many brands now avoid trans fats due to public backlash, they still rely on heavily processed seed oils that are high in omega-6 fats and prone to oxidation — both of which can fuel inflammation.
Butter from grass-fed cows, by contrast, contains fat-soluble vitamins (A, D, E, and K2), healthy saturated fats, and conjugated linoleic acid (CLA) — a naturally occurring fatty acid with anti-inflammatory properties. Yet somehow, margarine is still sold as the “heart-healthy” option. Go figure.
Why Real Food Doesn't Need a Sponsor
One of the most consistent themes in mainstream nutritional studies is that real, whole foods rarely get the spotlight — largely because they can’t be patented, branded, or profitably packaged. When large corporations fund dietary studies, the outcomes often reflect a subtle (or not-so-subtle) preference toward products they manufacture and sell.
A study comparing a standard Western diet to a Paleo template rich in real food would be fascinating — but good luck getting funding from a margarine company.
Final Thought: Stick With What Humans Have Always Eaten
The idea that cholesterol should be lowered at any cost is outdated and oversimplified. Rather than relying on margarine, soy milk and barley to prop up your lipid numbers, focus instead on a nutrient-rich, anti-inflammatory diet that your ancestors would recognise as food.
Eat eggs. Cook with butter. Add fatty cuts of grass-fed meat. Include plenty of vegetables, leafy greens and good-quality fats. These foods won’t just lower your risk of disease — they’ll make you feel better, stronger and more in control of your health.
And next time you read about a miracle food study in the Sunday paper, check who paid for it. You might find the answer is as manufactured as the margarine it’s trying to sell.
Paleo Aussie Meat Pie: Healthy and Delicious
Australians love a meat pie; apparently, 260 million meat pies are eaten here each year. For a country with a population of just over 21 million, that’s a lot of pies!
A meat pie just wouldn’t be the same without some sort of pastry. Therefore, I thought it was time to give the Paleo treatment to the Aussie Meat Pie. The challenge was to create a crust that stayed true to Paleo principles while still being delicious and satisfying.
I took the meat pies along to a picnic in the sunshine this afternoon. I didn't even need to tell my non-Paleo friends that I hadn't used conventional ingredients – they got fantastic reviews, despite having only good ingredients!
There's something incredibly satisfying about making a classic dish healthier without sacrificing flavour. The almond meal crust provided a nutty, crunchy base that complemented the rich, meaty filling perfectly. Additionally, using grass-fed beef and homemade beef stock made the pies even more nutritious. FURTHERMORE, these pies are free from any artificial additives or preservatives, making them a wholesome choice.
The Great Aussie Meat Pie – Paleo Style
Australians love their meat pies, and this Paleo version delivers the classic flavour with a healthy twist. Made with almond meal crust and filled with grass-fed beef and vegetables, these pies are perfect for any gathering and will impress both Paleo and non-Paleo friends. MOREOVER, they are easy to prepare and can be made in advance, making them a convenient option for busy days.
Servings: 8
Calories: 400kcal
Cost: 25
Equipment
- Rolling Pin
- Saute Pan
- Paper cupcake cases
Ingredients
For the Crust
- 400 g Almond Meal
- 4 Eggs free range, organic, obviously
- 1 Tablespoon Coconut Oil
- Pinch of salt onion powder, garlic powder & any other herbs you fancy
For the Filling
- 500 g minced beef I always try to get grass fed
- 500 ml Beef Stock I made this a few weeks ago with lots of bones, and froze lots of batches
- 1 red onion only because I’d run out of brown onions, diced
- 1/2 Sweet potato diced
- 1 carrot diced
- 4 mushrooms
- Pinch Garlic powder salt, oregano & any other herbs you select
Instructions
- First, mix the crust ingredients together to form a big ball of dough.
- Next, roll the "pastry" out and form into paper cupcake cases, reserving about a third of the dough mixture for the lids. You should be able to make about eight individual pie cases, more if you roll it out a bit thinner.
- Cook these for ten minutes at 200°C until they become hard, but not golden.
- Meanwhile, sauté the onion in a spoonful of coconut oil, and add the minced beef after a couple of minutes. Once browned, add the sweet potatoes and carrots and let them cook for a few minutes.
- Add the stock, mushrooms, seasoning, and herbs. Let it simmer for about 15 minutes, until it has a good “pie” consistency.
- Take the filling off the heat and spoon it into the pie cases.
- Once filled to the top, roll out the remaining dough and cut it into lid shapes to match the cases.
- Put lids on all of the pies, forming a seal around the edges.
- Return the pies to the oven for another ten minutes, until they start to turn golden.
These Paleo meat pies turned out to be a hit at the picnic. The sweetness from the sweet potatoes and the earthiness from the mushrooms combined beautifully with the seasoned beef. The almond meal crust was a delightful alternative to traditional pastry, providing a satisfying crunch.
Have you given the Paleo treatment to any Australian or New Zealand dishes? It’s always fun to see how classic recipes can be transformed to fit a healthier lifestyle. I'd love to hear about your experiences and any tips you might have!
By making these small adjustments, we can enjoy our favourite foods while sticking to our dietary preferences. Whether you’re Paleo or just looking for a healthier alternative, these meat pies are a great option. AFTER ALL, who says you can't enjoy a hearty meal and still maintain a healthy diet?
What Makes the Aussie Meat Pie So Iconic?
The Aussie meat pie is a staple at footy games, petrol stations, school tuck shops and weekend barbecues. Traditionally made with a flaky wheat-based pastry and a rich, gravy-style beef filling, it’s a nostalgic comfort food for many Australians. Unfortunately, conventional versions often include additives, preservatives, and low-quality meat. That’s where this Paleo alternative shines — it celebrates everything good about the classic, but in a much cleaner, more nourishing form.
The Paleo Pastry: A Grain-Free Game-Changer
Creating a pastry that aligns with Paleo guidelines is no small feat, especially without gluten or processed flour. Almond meal steps in as the hero, providing a sturdy texture and subtle nutty flavour. It’s not only gluten-free, but rich in healthy fats, vitamin E, and magnesium. To help bind it, eggs and a dash of coconut oil or ghee work perfectly. The result? A pastry that holds up when baked, offers that essential crunch, and complements the filling beautifully.
Choosing the Right Filling
While traditional meat pies often use mystery meat or leftover trimmings, this version uses grass-fed beef mince, a protein-packed, nutrient-rich choice that supports ethical and sustainable farming. Sweet potato brings subtle sweetness and a great source of beta carotene, while mushrooms add umami richness. Onion, garlic, and fresh herbs enhance the depth of flavour without any need for artificial seasonings.
Cooking Tips for the Perfect Paleo Pie
- Pre-cook your filling: Simmer the meat mixture until thickened before adding it to the crust — this prevents sogginess and keeps the pastry crisp.
- Chill the dough: Paleo doughs can be more delicate than standard pastry, so chill it before handling to make shaping easier.
- Use parchment paper: Rolling your crust between sheets of baking paper can make it less sticky and easier to transfer into your pie tin.
- Don’t skip the egg wash: A light brush of egg on the top crust helps it turn golden and glossy while baking.
Make-Ahead and Storage Options
These meat pies are perfect for batch cooking and meal prep. You can make the filling and crust ahead of time, assemble the pies, and store them in the fridge for up to two days before baking. Once baked, they also freeze beautifully. Wrap them individually and store in an airtight container or zip-lock bag. To reheat, simply pop in a hot oven for 15–20 minutes until warmed through. They’re ideal for lunchboxes, picnics, or quick dinners during a busy week.
Serving Suggestions
While these pies are fantastic on their own, you can round out the meal with a few Paleo-friendly sides:
- Simple green salad with a lemon vinaigrette
- Steamed broccoli or green beans with garlic
- Cauliflower mash for extra comfort
- Fermented vegetables like sauerkraut for a tangy contrast
For a more indulgent version, serve your pie with Paleo gravy or a spoonful of homemade tomato relish (using nightshade-free options if needed).
Celebrating Tradition Without Compromise
This Paleo Aussie Meat Pie recipe proves that you don’t have to give up your childhood favourites when you move to a healthier lifestyle. In fact, reinventing these classics can be a rewarding experience, helping you feel more connected to your roots while still honouring your health goals.
Customising Your Pie
One of the joys of cooking at home is customisation. You can easily adapt this meat pie based on what you have on hand or your personal preferences. Try these variations:
- Swap the beef for lamb mince or shredded chicken for a different twist.
- Add diced veggies like carrot, zucchini or spinach for more texture and nutrition.
- Use mashed pumpkin or parsnip instead of sweet potato for a slightly different flavour profile.
- Make it mini: Create smaller, hand-held versions of the pie — perfect for entertaining or kids’ lunchboxes.
A Paleo Pie to Be Proud Of
Whether you're new to Paleo or a seasoned follower, this Aussie Meat Pie recipe is proof that you don't have to sacrifice tradition for health. It’s nourishing, satisfying, and full of familiar flavours that’ll please even the non-Paleo crowd. Best of all, it’s a reminder that eating well doesn’t have to mean giving up the foods you love — just learning how to reinvent them.
Tell Me How Yours Turned Out!
Have you made this meat pie? Did you tweak the ingredients or try a variation? I’d love to hear how it went. Whether it was for a footy night, a family lunch, or a quick midweek dinner, leave a comment below with your thoughts and any tips you’d add for other readers.
A Paleo Look at the Sydney Marathon
As I've mentioned before, my Marathon running house-mate is currently doing the Whole30 Paleo challenge with me. We’re on day 26, and it’s going fantastically, but I’ll tell you more about that in a future post.
My housemate is a marathon runner, so I've been particularly interested to see how Paleo affects his running performance and recovery. So far, it seems to have made an incredible difference. 10 days ago he did his long practice run and was aiming for 30km (18.6 miles). The run was going so well, he had so much energy, the sun was shining – so he just kept on running! He got home to find out he’d run 42km (26.09 miles); just a few paces shy of a marathon! Tomorrow however, is a different ball game. Tomorrow is the race, the Sydney marathon. He’s going for a really good time. And he’s doing it Paleo. I can’t wait to see how he does and how he feels and performs as a Paleo Marathon runner. I’ll keep you posted!
I was interested to see the contents of the Marathon pack. Which foods would the marathon organisers give away to their competitors, to give them good race nutrition? Chia Seeds, a “Smooze” fruit ice (unfrozen) and a “Trio” bar. I guess it could have been a lot worse, but, is this really the best things for a marathoner to be eating?
Chia Seeds are everywhere at the moment and being promoted as a super-food. Whilst they do provide Omega 3, it’s in plant form, which isn't so ready for human absorption – and they also contain a not so good amount of Omega 6. The amount of protein contained is minimal – it would take considerably more than an 8g packed to give a decent protein supply. So, whilst they certainly aren't the worst thing a marathoner could eat, I think this is probably the best use for them.
The “Smooze” (unfrozen) frozen fruit ice contains: pink guava juice 47% (from purée), coconut milk 40%, natural cane sugar, fruit pectin, citric acid, natural fruit flavours, ascorbic acid (vitamin C). I'm pleased to see the coconut milk, though after my own investigation into coconut milk, can only hope they use a pure brand. The juice element is just sugar, which isn't so good. Also, after reading the Food Renegade’s awesome post on Orange Juice, I've been really wary of juices and “natural” flavours.
I was surprised the “Trio” bar ingredients weren't as bad as I was expecting: Cashew, Almonds, Pistachios, Blueberries, Sesame Seeds, Sunflower Seeds, Pumpkin Seeds, Dates, Raisins, Rice Malt, Natural Flavours, Evaporated Cane Juice and Sea Salt. It’s a shame they had to add the rice malt, “natural flavours” and sugar (though doesn't evaporated cane juice sound so much better!). I can’t think why you’d need to add flavours to so many wonderful tasting foods?
With some fantastic Paleo sports inspiration, dinner tonight came with sweet potato, a great Paleo Carb source.
Fingers crossed for a great Sydney Marathon day tomorrow!
Do you combine endurance with Paleo? I'd love to hear how it works for you.
Meeting Real, Local People – Who Lead a Paleo Lifestyle Too
Last night was the fourth meet up of the Sydney Paleo group – and the third I’ve had the pleasure of attending. We met at a Korean Barbeque restaurant, tucked away down a side street, in the city centre. A few of us had met before and there were some new faces to meet. The food couldn’t have got much more Paleo. We had all different types of meat, which we barbequed ourselves.
I’m becoming more and more obsessed with all things Paleo as time goes by. I always want to talk about an amazing new blog I’ve found, or find out what others think about the latest research. But I am aware that a lot of my non Paleo friends aren’t as interested in this as I am! To be able to meet up with a group of people on the same wavelength is amazing.
We were able to jump straight into topics such as Jack Kruse’s Leptin theories, Nora Gedgaudas’s Australian Primal Body Primal mind conference, the AHS and how we handle social events with our non-Paleo friends. We discussed our favourite blogs and books, how we do Paleo and local Paleo friendly suppliers & restaurants.
As much as I benefit from & value my online Paleo friends and the online community, there is nothing like meeting Paleo people in real life.
Next month we’ll be meeting again, only this time for an outdoor meet up. A barbeque by the beach, frisbee, slack line & lots of paleo talk – I can’t wait!
If you don’t know any Paleo folk in real life, I suggest you join your local meetup group – or if there isn’t one – create it yourself!
Why In-Person Paleo Meetups Matter
Online forums, blogs, and social media are fantastic for discovering new Paleo recipes, delving into ancestral health theories, and asking questions in real time — but nothing compares to sitting down face-to-face with someone who truly gets it. Meeting up with others who also prioritise whole foods, movement, and an evolutionary approach to health adds an entirely different dimension to the journey. It's energising, validating, and often downright fun.
Whether you’re the only one in your workplace who brings bone broth for lunch or the only one skipping the bread at family dinners, connecting with like-minded people in real life can remind you that you’re not alone — and that this way of living is both practical and sustainable.
Shared Conversations and Tangents You Can’t Script
One of the joys of meeting fellow Paleo enthusiasts in person is the freedom to dive deep into topics that might feel too niche or intense in other social circles. You don’t have to explain why you avoid seed oils or what intermittent fasting is — you can jump straight into comparing organ meat recipes, dissecting the latest Paul Saladino video, or swapping tips for cooking with tallow.
It’s also a great chance to trade ideas on supplementation, local sourcing tips, home fermentation experiments, or favourite workouts. Many conversations spiral into spontaneous detours — like ancestral parenting philosophies, EMF concerns, or cold exposure routines — things that rarely get airtime in conventional social settings.
Discovering Local Paleo-Friendly Spots
One of the unexpected benefits of these meetups is learning about hidden gems in your area. At the Korean BBQ dinner, several people recommended butchers that stock grass-fed offal, small-scale farmers' markets, and even cafes willing to accommodate grain-free, dairy-free requests with a smile.
These local tips can be hard to find online, and they often make sticking to a Paleo lifestyle far easier — especially if you’re busy, cooking for a family, or just prefer variety. If you're new to an area or transitioning into Paleo eating, these meetups are an invaluable source of local knowledge.
Expanding Your Paleo Horizons
Even if you’ve been doing Paleo for years, there’s always something new to learn — whether it’s a new book, a podcast you’ve never heard, or a food prep tip that makes all the difference. Others in your group might follow similar principles but take inspiration from keto, carnivore, primal, AIP or Weston A. Price traditions. Seeing how others implement their version of ancestral health can offer fresh perspectives and ideas to experiment with.
You might meet someone who dry fasts, someone who eats raw liver, or someone who’s hacked their sleep using red light therapy and mouth taping. Even if you don’t adopt all these practices yourself, the exposure can spark curiosity and deepen your own understanding of what works best for you.
Socialising Without Compromise
One of the biggest hurdles when transitioning to Paleo is navigating social events. Most gatherings revolve around chips, alcohol, bread, sugary desserts, and awkward conversations about why you’re “not eating that.” Meetups with fellow Paleo enthusiasts remove all of that tension. You don’t have to justify your food choices or explain your dietary preferences — everyone’s on the same page.
This relaxed environment allows you to fully enjoy yourself, connect over shared values, and even get recipe inspiration from what others bring or order. Whether it’s a beach picnic, a potluck dinner, or a hike followed by a barbecue, it’s refreshing to be in a group where your “weird” food is normal.
Organising Your Own Paleo Meetup
If there’s no local Paleo meetup group near you, why not start one? You don’t need to be an expert or have a huge following — just a desire to connect. Start small: a casual dinner at a Paleo-friendly restaurant, a brunch with a few like-minded people, or a park meet-up with a bring-your-own picnic.
You can use websites like Meetup.com, Eventbrite, or even post in Facebook groups or Reddit threads specific to your city. Libraries, health food shops, and gyms may also let you display a flyer. Don’t be afraid to reach out — most people are just waiting for someone else to take the first step.
Ideas for Future Gatherings
Once your group is established, the possibilities are endless. Here are some event ideas that go beyond the dinner table:
- Cook-along workshops: Fermenting, jerky-making, bone broth simmering or organ meat recipes
- Outdoor movement meetups: Barefoot bushwalks, beach workouts, slacklining, or natural movement sessions
- Documentary nights: Screening food or health documentaries followed by a discussion
- Farm tours: Visiting a regenerative farm or organic produce supplier to learn where food really comes from
- Guest speakers: Invite a local naturopath, primal fitness coach, or nutritionist to share insights
Strength in Community
There’s something powerful about finding your people — especially when your lifestyle choices go against the grain (pun intended). Whether you’re new to Paleo or have been living this way for years, community makes a difference. It helps you stay motivated, stay accountable, and stay inspired.
The Sydney Paleo group has shown me just how energising it can be to be surrounded by people who care about food quality, personal responsibility, and ancestral health. I can’t wait for next month’s outdoor gathering — and if you're reading this and haven’t found your tribe yet, maybe it’s time to start building one.
Finding a Paleo Lunch in the City
I always have good intentions of bringing a Paleo Lunch in to work with me. When I do, lunch is great. I take in leftovers from the previous evening, and reheat them at work. Or I take in slices of meat that I roasted at home and eat it with vegetables. But, there are often times when I don’t get round to making my lunch – or even more annoying, leave my lunch at home! I often catch up with friends over lunch – another occasion when I venture away from home cooking and towards the food courts.
I work in Sydney CBD, so there are literally hundreds of food outlets within minutes of my office. The choices however, often leave a lot to be desired, sadly they're are many that are not what I would class a Paleo Lunch! There are the usual fast food joints like McDonalds , Hungry Jacks (Burger King to the rest of the world), Oportos (Australia fast food chain specialising in chicken burgers) & KFC. Then there are Mexican chains like Mad Mex and Guzman y Gomez. There are pancake outlets, salad outlets, fruit juice outlets, Thai, Chinese, Japanese… the list goes on. There is a wholefoods chain, Iku, in Sydney, which should be amazing, but sadly they seem to have a vegan agenda – most of their foods contain grains and legumes – and soy seems to be commonly used.
Most of these options are strictly off limits for me, as they just aren't Paleo! Whilst the Mexican chains seem to use wonderful fresh ingredients, most options also include tortilla, beans, cheese and rice (grains, legumes and dairy!). Most lunch options in the city seem to serve grains, legumes and dairy. I'm also very mindful of the fact that these outlets don’t care about our health – they just want maximum profits, so are likely to use ingredients that I won’t – to improve the taste of their products to keep us going back. I can’t imagine a single outlet uses coconut oil or grass fed, organic meat! Whilst salads are a safe option, I find they tend to bulk them out with lettuce and meat is often in very small quantities; not good value for money and certainly not satiating.
The best option I've found so far, is from one of the many outlets offering roast dinner. I often have roast beef (or pork or chicken) with a serving of seasonal roasted vegetables.
I've also found a few good places that will let me get creative and go “off menu”. For example, last week I met a friend for lunch and found an organic burger joint, who were able to arrange a burger without bun, sauces or fries. Instead they served the burger with bacon and an egg – result!
Recently I've been trying to have brunch instead of lunch. This means I can get bacon, eggs and avocado; a much better option!
Until there’s a Paleo food outlet in every major city, I’d love to hear what your Paleo choices are for a city lunch?
How to Navigate City Lunches on a Paleo Diet
If you're working in a major city like Sydney, finding a healthy, satisfying Paleo lunch can feel like searching for a needle in a haystack. Between sandwich bars, sushi counters, and fast-food chains, it’s easy to be overwhelmed — especially when most menus are centred around grains, legumes, seed oils, and sugar-laden sauces.
But with a bit of planning (and a few strategic hacks), eating Paleo in the city becomes much more manageable.
What to Look for When Eating Out
Focus on protein-first meals — like grilled meat, eggs, or fish — and build your lunch around that. Then add some non-starchy vegetables and healthy fats (like avocado or olive oil). If you can’t see anything suitable on the menu, don’t hesitate to go off-script and ask for a custom combo.
Here are a few tried-and-tested go-to strategies:
- Burger shops: Ask for a bunless burger and swap chips for a side salad or extra meat.
- Carvery or roast outlets: Great for meat and veg — just skip the gravy and bread rolls.
- Build-your-own salad bars: Choose leafy greens, a generous portion of protein (like boiled eggs, grilled chicken or tuna), and add extras like olives, avocado, or nuts — then skip the dressing or bring your own.
- All-day breakfast cafés: A full cooked breakfast (minus the toast and hash browns) can make the perfect Paleo lunch.
Paleo-Friendly Cafés in Sydney CBD
While there aren’t (yet!) dedicated Paleo cafés on every corner, a few places stand out for their flexibility and focus on whole foods. Keep an eye out for:
- Thr1ve: If still open in your location, they’ve historically offered great low-carb, high-protein bowls.
- Grill’d (select locations): Their “low carb super bun” is still not Paleo, but they’re usually willing to go bun-free.
- Independent cafés: Often more open to custom orders than chain stores.
And don’t forget the protein prep hack — bringing a hard-boiled egg, a small tin of wild-caught fish, or even leftover roast meat to top up a salad or veggie-based lunch when dining out.
Can’t Find Anything? Go Brunch
If lunch pickings are slim, try shifting your meal earlier or later in the day. A café brunch of eggs, bacon, mushrooms, spinach and avocado often ticks all the Paleo boxes and is widely available across Aussie cities.
Or, if it suits your energy levels and schedule, experiment with intermittent fasting and skip lunch altogether — just be sure to fuel up properly at your next meal.
What’s your go-to Paleo lunch when you’re out in the city? Found any hidden gems in Sydney or beyond that cater to grain-free, real food eaters? Drop them in the comments — let’s build a list of Paleo-friendly city lunch spots together.
It Doesn’t Get Much More Paleo Than Kangaroo…
I've started to eat Kangaroo regularly since I began my paleo lifestyle. Since Kangaroos aren't farmed in Australia, I know I'm getting free range meat from animals that have been eating a natural diet. Also, in Australia at least, Kangaroo meat is a cheap very accessible meat – which is a great help in offsetting the cost of more expensive free range meats.
Fillet cuts of Kangaroo are widely available in Coles and Woolworths as well as local butchers. Loin and rump cuts are also stocked in some places. Whilst there are many pre-marinated and processed kangaroo products available too – avoid those and make your own!
Why Kangaroo?
Kangaroo is lean & rich in protein, making it a great protein component of a paleo meal.
For a quick and easy Aussie Kangaroo dinner, make some plum sauce using 4 fresh large plums, remove the pits and add to a blender with 2 garlic cloves, a chunk of fresh ginger, a squeeze of lemon, the juice of an orange and a sprinkling of onion powder, nutmeg, mustard and pepper. Once blended transfer to a saucepan, bring to the boil and simmer for a few minutes. Meanwhile barbeque your kangaroo to medium-rare perfection, then serve with your delicious home-made plum sauce.
The Nutritional Benefits of Kangaroo Meat
Kangaroo meat is not only affordable and sustainable, but it’s also packed with nutrients that make it an ideal protein choice for those following a Paleo lifestyle. One of its most notable characteristics is its exceptionally low fat content — usually under 2%, depending on the cut — while still being rich in high-quality, bioavailable protein. For those focusing on lean gains or trying to manage fat intake without sacrificing nutrients, kangaroo is an outstanding option.
Kangaroo is also a great source of:
- Iron: Essential for energy, cognitive function, and oxygen transport throughout the body.
- Zinc: Important for immune health and tissue repair.
- B12: Vital for red blood cell formation and nervous system health.
- Conjugated Linoleic Acid (CLA): An anti-inflammatory fatty acid naturally found in grass-fed meats, which may support fat loss and heart health.
Because kangaroo isn’t farmed, it isn’t exposed to antibiotics or artificial feed — making it a superior choice to many commercially raised meats.
Sustainability and Ethics: A Truly Eco-Friendly Meat
One of the most compelling arguments for eating kangaroo is environmental. As a native species, kangaroos have evolved with the Australian landscape and do not require irrigation, grain, or feedlots. They produce far less methane than cattle or sheep, and they have soft-padded feet that do less damage to topsoil.
In regions where kangaroo populations are high, controlled harvesting also plays a role in land management and conservation. Unlike factory-farmed animals, wild kangaroos live natural lives in their natural habitat — and when sourced legally and responsibly, the meat is a more ethical option compared to industrial farming practices.
Cooking Tips for Kangaroo
Because kangaroo is so lean, it’s important not to overcook it. Medium-rare is the sweet spot, as the meat can quickly become tough if left on the heat too long. Searing on a hot barbecue or pan is ideal, especially when followed by a short rest time to let the juices redistribute.
Here are a few simple ideas for incorporating kangaroo into your Paleo meals:
- Stir-fry: Thinly sliced kangaroo fillet with broccoli, capsicum and mushrooms, cooked quickly in coconut oil and seasoned with tamari, garlic and fresh chilli.
- Kangaroo meatballs: Mix ground kangaroo with almond meal, egg, garlic, oregano and salt, then bake or fry until cooked through.
- Grilled kangaroo skewers: Marinate cubes of kangaroo in olive oil, lemon, rosemary and garlic, then thread onto skewers with zucchini and onion for the barbecue.
Pairing Kangaroo With Paleo Sides
Kangaroo pairs well with a wide variety of Paleo-friendly vegetables and sides. Because of its rich, gamey flavour, it stands up well to bold accompaniments like roasted root vegetables or smoky grilled capsicum.
Some great pairing ideas include:
- Sweet potato mash with garlic and olive oil
- Chargrilled asparagus with lemon zest
- Cauliflower “rice” sautéed in ghee with fresh herbs
- Balsamic-glazed beetroot and rocket salad
A good sauce can elevate the dish further — think blackberry reduction, native pepperberry seasoning, or a classic Paleo chimichurri with parsley, garlic and olive oil.
Using Ground Kangaroo in Everyday Meals
Minced kangaroo is a budget-friendly and versatile option available in most Australian supermarkets. It can be used anywhere you would use beef mince, but with a leaner profile and more intense flavour.
Try it in:
- Paleo taco bowls with lettuce cups, avocado and tomato salsa
- Stuffed capsicums baked with a tomato and herb sauce
- Kangaroo Bolognese over zucchini noodles
- Shepherd’s pie topped with mashed cauliflower
When cooking with ground kangaroo, be sure to add a little fat like coconut oil, tallow or ghee, as it contains less natural fat than beef or lamb.
Meal Prep With Kangaroo
For batch cooking or meal prepping, kangaroo is a fantastic protein to keep on rotation. You can cook a large piece of fillet, slice it thin and add it to salads or vegetable-based bowls throughout the week. It’s also great cold, meaning leftovers never go to waste.
A few ideas for pre-prepared kangaroo meals:
- Kangaroo salad jars with roasted pumpkin, rocket, cherry tomatoes and macadamia oil dressing
- Egg-free kangaroo patties served with steamed greens
- Kangaroo stir-fry boxes with cauliflower rice, bok choy and sesame seeds
Trying Kangaroo Outside of Australia
If you’re outside of Australia, sourcing kangaroo might require a bit more effort, but it’s often available through online exotic meat suppliers or high-end butchers. In New Zealand and parts of Europe, frozen kangaroo is becoming increasingly common due to its sustainability profile.
When buying kangaroo internationally, look for:
- Vacuum-sealed cuts labelled as wild-harvested
- Fillet, loin or ground meat for the most versatility
- No added sauces or marinades (to keep it Paleo)
Final Thoughts: Kangaroo as a Paleo Staple
Incorporating kangaroo into your Paleo diet is not only a nutritional win — it also supports ethical eating, local produce, and environmental sustainability. Whether you’re firing up the barbecue or throwing together a midweek stir-fry, kangaroo is a versatile, affordable protein that deserves a regular spot on your plate.
So next time you’re browsing your local butcher or supermarket, grab a cut of roo and give it a go. You might just find it becomes your new favourite go-to — one that’s 100% Paleo and proudly Australian.
Grass Fed Beef In Australia & New Zealand?
I was talking to an Australian Doctor at the Ancestral Health Symposium about finding grass fed meat in Australia. He was explaining to me that Australian meat is almost all grass fed, unlike America where grass fed meat is a lot harder to come by.
Grass fed beef has a far better omega 6:omega 3 ratio and far more vitamins & minerals than grain fed beef.
Since I got back I've been trying to find out if more about beef quality and availability. Until I make friends with a farmer, if I could be certain I was buying grass fed meat, I’d be very happy!
It seems that grass fed beef is dependent on the season; meaning springtime meat is more grain than grass fed.
On their website Coles state: –
Coles source both grass and grain fed cattle depending on seasonal quality. When rains are good, cattle are fed on grass. Being high in beta carotene, this is transferred to the meat and is why the fat is cream in colour. During drier times, grass is substituted with grain feed, and the fat has a whiter appearance. We offer both grass and grain fed cattle depending on the seasonal conditions to source the best quality available.
Woolworths doesn't go into much detail on their site, so I wrote to them, and have just received this reply: –
Woolworths has a number of different types of beef on offer. Our Riverine and standard Woolworths beef range are from grain fed animals, our market value and Macro branded beef come from grass fed animals. We are currently in the process of working on new labels and stickers which will help customers to be able to identify the difference between our beef range. You will notice these changes over the coming months.
So, whilst I’ll always strive to source my meat from a farmers market, or a good local butcher, it’s nice to know at a pinch there are some reasonable options in the supermarkets. If their new labelling enables me to see exactly what type of meat I'm eating, then that will be even better.
The Benefits of Truly Pasture-Raised Beef
As interest in ancestral and nutrient-dense diets continues to grow across Australia and New Zealand, more people are paying closer attention to the provenance and quality of their meat. While the term “grass fed” is commonly used in supermarket marketing, not all grass-fed beef is created equal. There is a significant nutritional and ethical distinction between cattle that are finished exclusively on pasture and those that are grass-fed for part of their life but finished in feedlots on grain.
Pasture-raised beef — sometimes called 100% grass-fed and finished — tends to have higher levels of omega-3 fatty acids, CLA (conjugated linoleic acid), and fat-soluble vitamins like A and E. These cattle graze on native grasses and forage, mimicking the natural diet ruminants evolved to eat, without the addition of genetically modified grains or high-energy feed.
How to Identify Grass-Fed vs Grass-Finished
In Australia, unlike in the US, “grass fed” can still apply to cattle that spend only part of their lives on pasture before being grain finished for several weeks or months to fatten them up for market. To be certain you’re getting the nutritional benefits associated with 100% pasture-raised beef, it’s important to look for:
- Grass-finished or 100% grass-fed labels, ideally accompanied by third-party certification
- Breed-specific producers like Wagyu or Hereford may state their finishing process more transparently
- Visual cues: Grass-finished beef often has a yellower fat due to its higher beta carotene content
Don’t be afraid to ask your butcher detailed questions about where the beef is sourced and how the animals are raised and finished. Smaller butchers, especially those at farmers markets, often have direct relationships with local producers and can give you accurate information.
Labelling and Transparency: Still a Work in Progress
While both Coles and Woolworths are making moves toward clearer labelling on their meat products, it can still be confusing to determine exactly what you’re buying. Macro’s grass-fed line at Woolworths is one of the more reliable supermarket options, but it’s still worth reading the fine print or asking for clarification, particularly if you're following a strict Paleo diet or trying to reduce your omega-6 intake.
The introduction of new labelling guidelines from the ACCC in recent years has improved the situation slightly, but voluntary use of terms like “natural,” “free range,” or “grass fed” remains a grey area. Certifications like Pasturefed Cattle Assurance System (PCAS) and Meat Standards Australia (MSA) can help, but they’re not yet universally adopted.
Farmers Markets and Local Producers
Farmers markets remain one of the most reliable places to source 100% grass-fed beef. You can often speak directly with the farmer or a knowledgeable staff member, who can explain how the cattle are raised, what they’re fed, and how the animals are handled during processing.
Some standout producers in Australia include:
- Provenir: Known for its mobile abattoir system, providing ethical on-farm slaughter and transparency around how cattle are raised and processed.
- Cherry Tree Organics: A family-run farm in Victoria producing certified organic, 100% grass-fed beef and lamb.
- Sommerlad Chicken & Grassland Poultry: While primarily focused on poultry, their farm partners also offer regeneratively raised beef options.
Many of these producers offer delivery services or meat boxes, allowing you to stock your freezer with high-quality cuts for later use.
Buying Meat Online in Australia
The rise of ethical and regenerative agriculture has led to more online options for buying quality meat. Several suppliers now offer nationwide delivery of frozen or vacuum-sealed meat, often in bulk packs or curated boxes.
Look for vendors who clearly outline their farming practices, such as:
- The Meat Club (NSW/VIC): Offers hormone-free, pasture-raised meat and wild game options.
- Feather and Bone Providore (Sydney): Specialises in ethically raised, heritage-breed meat from small producers across NSW.
- Australian Natural Meat Co.: Offers 100% grass-fed and finished beef, lamb and organic options.
These online retailers often work with regenerative farmers who focus on soil health, biodiversity, and animal welfare — values closely aligned with the principles of the Paleo lifestyle.
New Zealand Grass-Fed Beef
If you're based in New Zealand or shopping for imported options, you're in luck. Thanks to its temperate climate and lush pasture land, New Zealand is one of the few countries where the majority of beef is genuinely pasture-raised. Brands like Silver Fern Farms and First Light often export grass-fed beef to Australia and overseas markets.
Still, it's worth double-checking whether the meat is grain-finished before slaughter. Some large-scale producers still employ feedlot finishing, even in otherwise grass-based operations.
The Importance of Knowing Your Food Chain
One of the core philosophies of the Paleo diet is eating as our ancestors did — not just in terms of nutrients, but also in terms of food quality and sourcing. In today’s industrial food landscape, that means making a conscious effort to understand where your meat comes from and how it’s been produced.
By asking questions, seeking out producers who are transparent, and favouring direct relationships where possible, you gain more control over the quality of your food and its impact on your health.
Final Thought: Quality Over Quantity
If budget constraints prevent you from always choosing the most premium option, don’t worry — small improvements still matter. Even switching from grain-fed to mixed pasture-raised beef, or choosing organ meats from quality sources, can make a big difference nutritionally.
You don’t need to be perfect — just informed. Prioritising food quality is one of the most powerful investments you can make in your health, your environment, and your local economy. The more we demand transparency, the more producers and retailers will respond — and that's a win for everyone who values real food.
Where do you get your meat from? If you've found a good source of grass fed meat in Australia or New Zealand, share it in the comments.
Ever Wondered Why You Needed Orthodontics?
One of my favourite lectures at the AHS was one I’d stumbled into by chance. I went to watch the Darwin Dentistry lecture with Kevin Boyd, which was very interesting. However, the second half of this lecture presented by Michael Mew DDS, a British Orthodontist really captured my interest (it was also great to see another Brit there!). I’d thought about dentistry with a Paleo perspective before (coincidence how eating Paleo doesn’t result in the cavities and dental issues of eating a SAD diet?), but I’d never before linked orthodontics with a Paleo lifestyle.
Mew explained how 60% of people have crooked teeth – which is clearly too significant to be put down to genetic factors, there is also no evidence to suggest the cause is genetic. The reason for crooked teeth appears to be down to our changing faces. We now have faces that Mews described as “like a waxwork model too close to the fire”: our jaws grow down and narrow leading to flatter faces, big noses & sloping foreheads. With narrow dropped jaws, we have far less room for our teeth. This results in crooked teeth – and lots of orthodontics. Studies of indigenous societies have revealed that they did not have the same issues of crooked teeth that we see, in fact the problem appears to have arisen since the industrial revolution.
Why Do Our Jaws Not Form Properly Anymore?
Breast Feeding appears to be a significant factor in this. Apparently the actual mechanism of a breast and bottle fed baby is completely different. Bottle feeding does not promote proper palate formation in the same way breast feeding does, Mew explained how “The baby pushes the nipple around its front teeth, helping create a wide palate and enough room for the front teeth. Baby bottles don't promote this growth.”
The modern diet of soft, processed foods does not enable jaw muscles to form properly, since it is rarely used to chew and bite on difficult food. This too has a detrimental effect on jaw shape.
Mouth breathing is another significant factor. When people can't breath through their nose (perhaps due to allergies), they instead must breathe through their mouth. Over time this changes the shape of the face and misaligns the jaw – leaving less room for proper teeth alignment.
Mews explained how he can tell just by looking at the shape of someone’s face whether they have orthodontic issues. He uses “Orthotropics” to treat his patients, which encourages the jaw to grow correctly. From the before & after photos of his patients, the changes in the shape of their faces was incredible.
Mews was a fantastic speaker. Hearing such interesting ideas, for the first time, was a real highlight of the symposium. Who'd have thought orthodontics could be so interesting?
You can watch the lecture here (Mews is the second half).
I hope to see Mews back at next year’s AHS (on the main stage) to explain more on this topic. I’m also very interested in the allergy link, which was touched on in other lectures – I’d love to see a whole lecture on allergies, in a Paleo context, at the next AHS.