Archive for year: 2011
Why You Should Swap Your Oatmeal for NoOatmeal
Before I knew anything about Paleo, I’d often make up Oatmeal for breakfast. Especially in the winter, I felt it was the epitome of healthy breakfasts. Now however, I’ve gained a much better understanding about nutrition, so I thought I’d share my reasons for complete avoidance of Oatmeal.
There is something comforting about Oatmeal, particularly on a cold morning. However, NoOatmeal is a far better alternative. NoOatmeal is made using raw nuts & pepitas which you grind in your blender. You then lightly toast the nuts in a saucepan, with some cinnamon. Then you add coconut milk and an egg and stir until ready. How easy is that? Like Oatmeal, it is warm, but unlike Oatmeal I find it far more filling – and I know the ingredients are far better for me. The smell when the nuts are toasting is fantastic! I also like the fact that alone and unprepared I could eat & enjoy the individual ingredients in Noatmeal. Have you ever tried eating raw, unprepared Oats? Not so nice.
So, what’s not great about Oats?
When you eat Oats, they breakdown to glucose which causes an insulin spike in your blood – if you test your blood glucose an hour after eating Oatmeal, you’ll see a big increase (perhaps as high as 140). Regularly allowing your blood sugar levels to increase like is very damaging to your body (and can also lead to conditions like diabetes). Also soon after the spike in blood sugars, there will be a crash – which is the reason you’ll be hungry soon after eating Oatmeal. Nuts and eggs will keep your blood sugar levels constant, which is a far healthier state.
As well as the sugar issues, Oats contain high levels of lectins and phytic acid which are components that can cause intestinal imbalances and block nutrient absorption. Oats also have a high Omega 6 ratio, which in itself is very damaging. Some brands of Oatmeal also contain traces of gluten grains, which are very intolerable to a lot of people.
Whilst you can reduce the lectin and phytic acid content of oats by fermenting them – why not just make yourself some NoOatmeal instead? I tend to have NoOatmeal perhaps once a week, having saved myself time by preparing the ingredients the night before. Other typical breakfasts are scrambled eggs, omelettes, bacon and eggs – and often just last night’s dinner leftovers! Who said breakfast has to be traditional?
NoOatmeal Variations to Keep Things Interesting
Once you’ve discovered how easy and satisfying NoOatmeal can be, it’s fun to start playing with variations to suit your mood, season, or what’s in your pantry. One of the great benefits of this Paleo-friendly breakfast is how customisable it is.
Here are a few delicious flavour combinations to try:
- Vanilla almond: Add a dash of vanilla extract and top with slivered almonds and a sprinkle of cinnamon.
- Apple pie: Stir in grated green apple, nutmeg and cinnamon, and top with a dollop of coconut cream.
- Berry coconut: Fold in some frozen blueberries or raspberries during cooking and top with shredded coconut.
- Choc-nut: Add a teaspoon of raw cacao powder and top with chopped hazelnuts and a few cacao nibs for crunch.
These options are all warm, hearty, and nutrient-dense — ideal for those chilly mornings when you’d otherwise be tempted by a bowl of sugary oats.
Understanding Why Blood Sugar Matters
Blood sugar regulation is at the core of energy, mood, and long-term metabolic health. Meals like Oatmeal, which convert quickly to glucose, can wreak havoc on your blood sugar levels. That initial spike followed by a crash is what leaves many people reaching for snacks an hour or two after breakfast, setting up a pattern of energy dips and cravings for the rest of the day.
By starting your day with a balanced meal like NoOatmeal — rich in healthy fats, moderate protein and low in carbohydrates — you set yourself up for stable energy, mental clarity and reduced hunger throughout the day.
Why Fat and Protein Beat Carbs for Breakfast
The traditional idea of breakfast being carb-centric (think cereals, toast, pancakes and oats) is largely driven by food marketing and convenience, not nutrition. Our bodies actually thrive when we begin the day with fats and proteins, which signal satiety hormones, support cognitive function and help prevent blood sugar spikes.
NoOatmeal delivers just that. The nuts and seeds provide monounsaturated fats and magnesium, the egg contributes high-quality protein, and the coconut milk offers satiating medium-chain triglycerides (MCTs) — all of which contribute to a steady, nourished start to the day.
Batch-Prepping Your NoOatmeal Base
If mornings are rushed, a little preparation goes a long way. You can pre-grind your nuts, pepitas and seeds and store the mix in an airtight jar in the fridge or freezer. This base can then be scooped out and cooked in just a few minutes with coconut milk and a whisked egg.
Consider this simple base mix:
- 1 cup raw almonds
- 1 cup raw walnuts
- ½ cup pepitas
- ¼ cup chia seeds
Blitz in a food processor until finely chopped (not powdery), then store ready to go. This makes weekday breakfasts as quick and easy as any instant cereal — but infinitely more nourishing.
Pairing NoOatmeal With Other Paleo Breakfast Ideas
If you’re feeding a family or enjoy a little variety, NoOatmeal pairs beautifully with other simple Paleo breakfasts. Serve alongside:
- A couple of boiled or poached eggs for extra protein
- A small bowl of fermented vegetables to support gut health
- Some sliced avocado drizzled with lemon and olive oil
This kind of diversity on the breakfast table is what makes Paleo sustainable and enjoyable. There’s no need for bland repetition — and definitely no need for grain-based carbs masquerading as health food.
What About Kids and NoOatmeal?
For parents, getting kids to eat a filling and nutrient-rich breakfast can be a challenge. NoOatmeal is a great solution — it has a porridge-like consistency that’s familiar and can be easily sweetened naturally with mashed banana, apple puree or a few crushed berries.
Let your child top their own bowl with coconut flakes, pumpkin seeds, or sliced strawberries. It’s a great way to get them involved and develop a taste for wholefoods early on.
NoOatmeal and the Gut-Brain Connection
Another advantage of skipping Oatmeal and other grain-heavy breakfasts is improved gut health. The lectins and phytic acid in oats can be irritating to the gut lining and may contribute to leaky gut syndrome in sensitive individuals. For those struggling with autoimmune conditions, brain fog or persistent bloating, eliminating grains can bring rapid and noticeable relief.
NoOatmeal supports the gut-brain axis by avoiding these problematic compounds and replacing them with nutrient-dense, anti-inflammatory foods that nourish your digestive tract and provide clean fuel for your brain.
A Warming Winter Routine Without the Crash
The reason Oatmeal holds such appeal in winter is its warmth and texture. Fortunately, NoOatmeal offers the same comfort factor without the blood sugar rollercoaster or intestinal irritation.
Make it part of your morning ritual — take a few minutes to stand at the stove and stir your breakfast with intention. Enjoy the aroma of cinnamon and toasted nuts. Eat slowly, savouring each bite. These small moments of mindfulness help you start the day grounded and nourished, without relying on caffeine or sugar to get you through.
Final Thoughts: Why I’ll Never Go Back to Oats
Now that I’ve discovered NoOatmeal and truly understand the nutritional impact of my morning meal, I can’t imagine ever going back to grain-based breakfasts. The difference in energy, satiety and mental clarity is too significant to ignore.
If you're still eating Oatmeal because it feels like a healthy habit, I’d encourage you to try a Paleo alternative like NoOatmeal for just a week. Observe how you feel — not just in the moment, but in the hours that follow. You might be surprised just how different your day becomes with the right fuel in your bowl.
What’s your go-to NoOatmeal recipe? Let me know in the comments!
The Top Ten Paleo Blog Posts in August
I spend a lot of time reading as many Paleo blogs as I can fit in everyday and thought I’d share a few of my favourites from last month. Last month was especially good as it featured the first Ancestral Health Symposium.
1. That Paleo Guy on the Ancestral Health Symposium
Jamie Scott is a Kiwi who gave a great lecture at the AHS. It was great to meet him in person after reading his blog. I enjoyed reading his review of the event.
2. The Diet Doctor on What does Loren Cordain and Lindeberg have for lunch?
I enjoyed this as a. It’s nice to see people practicing what they preach, and b. that’s where I bough my lunch too at the AHS! After hearing Andreas Eenfeldt’s fantastic lecture I really look forward to his posts.
3. Tom Naughton on Still Another A-Salt On Science
I’ve been reading Tom Naughton’s blog since watching his movie FatHead and love his writing. His lecture at the AHS was another favourite too, as funny in real life as he is in the movie and blog. Only Tom could come up with the scientific conclusion that Hypertension is caused by wearing pants. Brilliant!
4. Mark Sissons at 58
What a great way to silence the reader who questioned whether Mark was getting fat! Er, no. He’s definitely not!
5. Emily Deans series on Do Carbs Make You Crazy?
Emily Deans is a psychiatrist with a keen interest on evolutionary medicine. It’s really interesting to read her angle
6. Everyday Paleo with their version of Larabars
I’ve found some great recipes over at Everyday Paleo and (once I finish my Whole30) am really looking forward to trying these bars. I tried Larabars for the first time when I was in America for Primal Con earlier this year – they were amazing! I’ve not been able to find them, or any Paleo equivalent here in Australia (please let me know if you have!) so making my own is a great option! Check out my recipe for my version of cherry larabars
7. Modern Paleo on Another Bad Journalist Examine the Paleo Diet
A good rebuttal of a d piece of journalism!
8. Nell Stephenson on Paleo Training Food
This was a very timely article as it appeared at around the time my marathon running housemate was starting out on his Paleo experiment
9. BTB with The Elevator Speech on No Grains.
Because I’ve tried to have that conversation so many times!
10. Free the Animal on The Supplements I Take & Why I Take Them
I love Richard Nikoleys blog – he just comes out and says exactly what is on his mind. No holding back! I was interested to see which supplements Richard takes, as that is an area I’m continually exploring on my own journey.
Did I miss any good posts? Let me know – below!
Whole 30 – Halfway Through
If you follow me on Twitter you’ll have seen that I'm currently in the middle (day 18, to be precise) of a Whole30.
So, what is a Whole30?
The Whole 30 is a strict 30 day Paleo program, which is designed to remove all inflammation causing foods for a 30 day period. This is very much in line with the 30-day trial Robb Wolf suggests. At the end of the 30-days the idea is to evaluate how you look, feel and perform – compared to how you looked, felt and performed on day -1. You can then slowly start to reintroduce other foods, if you wish to do so, to gain a better understanding of how your body reacts to specific foods. In the 30-day program you eat good quality, lean meat, fish, eggs, seasonal fruit & vegetables as well as fat sources such as coconut oil, avocado, nuts and seeds. Strictly off limits are dairy, grains, legumes – and of course all processed foods and alcohol.
How to go about it?
The weekend before I started my 30-days, I got organised. I went through hundreds of recipes and gave them the Whole30 treatment. There are differing degrees of Paleoness, meaning some recipes have dairy and sweeteners which aren’t allowed for this period. Once I had a collection of recipes for meals and snacks selected, I then went through the ingredients, one by one and compiled a huge shopping list – right down to the herbs and spices I didn’t already have. I assigned meals for the week ahead and bought everything I’d need. I can’t stress enough how much easier this made it!
What is a typical day’s menu?
Take today for example. Breakfast was (organic) bacon & (omega 3 enriched organic) eggs cooked in coconut oil. Lunch was a small bowl of leftover chicken curry cooked in coconut milk – and dinner today will be the slow cooked lamb that I hope is currently cooking itself in my slow cooker at home! Probably under 20 minutes of cooking & preparation time required today for three completely different meals.
The verdict so far?
I’d been about 90% Paleo before this recent Whole30 for a long time, so the biggest change for me has been cutting out dairy. Not having to make huge dietary changes has meant I haven’t had “carb flu” which a lot of people seem to go through. It has made me realise I just don’t need the dairy! Before starting, I’d been convinced I’d go back onto dairy once the 30-days were up. Now however, I just can’t see why I’d do that. Dairy gave me no nutritional benefit that I don’t get elsewhere in my diet, and I’m become increasingly convinced that dairy and I might not be so compatible. I’m always in a happy mood, but this has definitely been turned up a notch in the last 18 days. I’m also feeling a lot less tired – and for the first time since I can remember I’ve started to wake up before my alarm clock! This seems to have kick started my sleeping patterns too, as I’m now actually tired at bedtime. Win win! I’ll report back on my progress at the end of the 30 days, but more interestingly my housemate who has been doing this Whole30 with me, from a completely different way of eating!
Challenges You Might Face on a Whole30 – and How to Overcome Them
Even with the best of intentions and preparation, a Whole30 can come with its fair share of hurdles. One of the most common is navigating social situations. Dining out or attending events can be tricky when you’re avoiding not just gluten and dairy, but all processed foods, added sugars, and even seemingly harmless ingredients like soy sauce or wine in cooking. The key here is to be upfront. Let friends know what you’re doing and why. Most people are supportive, and you may be surprised how many are curious about giving it a go themselves.
Another common struggle is food boredom. You might start off full of enthusiasm and variety, but by day 12 or so, the repetition can get to you. This is why meal planning is vital. Build in variety from the start — think of themed nights like roast lamb Sundays, Mexican-inspired taco bowls with lettuce wraps, or Thai coconut curries with cauliflower rice. When in doubt, add herbs, spices, and textures to freshen up meals. Crunchy elements like toasted pumpkin seeds or shredded raw veggies can make a big difference to your enjoyment.
Whole30 and Your Relationship with Food
One of the unexpected benefits of the Whole30 is what it teaches you about your relationship with food. When you remove all the usual treats, crutches, and emotional go-tos — even the Paleo ones — you start to really observe your habits. Are you hungry, or just bored? Is it comfort you’re after, or fuel? By day 18, many people report fewer cravings and more awareness around hunger cues. There’s a sense of freedom in not being constantly tempted by snacks or sweets. You might find yourself craving a walk, a nap, or a stretch — rather than chocolate or a glass of wine.
Tips to Make Whole30 Work in a Busy Lifestyle
If you have a hectic work schedule or a family to feed, it might feel overwhelming at first. But with some small adjustments, Whole30 can actually make your life easier. Here’s how:
- Batch cook: Dedicate one afternoon a week to cooking up big portions of protein (like slow-cooked beef, roasted chicken thighs, or pork shoulder) and pre-chop vegetables for fast meals.
- Always have emergency meals on hand: Keep hard-boiled eggs, tinned salmon, cooked sausages, or veggie soup in the fridge so you never reach for something off-plan.
- Repeat what works: If you find a simple combo you love (like eggs, spinach, and avocado), don’t be afraid to eat it often. Simplicity is your friend.
Unexpected Wins During My Whole30
One thing I wasn’t expecting during this Whole30 was the impact on my skin. It’s clearer, brighter, and far less prone to breakouts. I haven’t changed my skincare — just what’s going in, rather than on, my body. My digestion has improved too. Less bloating, more regularity, and a general feeling of lightness after meals rather than heaviness.
Mentally, I’m finding more clarity. Tasks that normally feel like a grind are easier to get started on. I suspect this is partly from the stable energy levels — there are no afternoon crashes or sugar dips anymore. I feel more balanced and productive throughout the day.
Doing a Whole30 With a Housemate or Partner
If you can convince someone in your household to join you, it makes a massive difference. You’ll have accountability, someone to swap recipes with, and the emotional support when one of you is having a tough day. It’s especially helpful when it comes to meal prep — you can divide the workload and share the rewards. My housemate and I take turns cooking dinner, and it’s helped us both stay motivated and on track.
What Happens After Day 30?
It’s important to remember that Whole30 isn’t meant to be forever. The reintroduction phase is key — and this is where you really get your insights. By slowly bringing back foods like dairy, legumes, or grains one at a time, you’ll be able to pinpoint what affects your body — and how. Whether it’s a sore tummy from yoghurt or foggy thinking after bread, the learnings are individual and powerful. You’re essentially conducting a controlled experiment, and it can set the foundation for a lifelong way of eating that works best for your body.
Final Thoughts Before the Finish Line
With just under two weeks to go, I’m feeling excited and motivated to finish strong. The discipline of Whole30 has been easier than expected, and the payoff in terms of energy, mood, sleep, and digestion has been so worthwhile. I can’t wait to see how the final days go — and how reintroductions help fine-tune my personal Paleo template.
If you’re on the fence about trying Whole30, I highly recommend it — especially if you’ve been feeling sluggish, bloated, or stuck in unhealthy habits. It’s only 30 days, but the benefits can last much longer.
I’ll be sharing more updates soon — and would love to hear your experiences in the comments. Whether you’re on Day 1 or Day 30, let’s support each other!
Are you doing a Whole30 too? I’d love to hear about your thoughts and experiences below
Fancy a Serve of Polyoxethylene Sorbitan Monostearate With Your Coconut Milk?
Following on from yesterdays post on Coconut Milk & Coconut Cream, I’ve found out a few things about those added ingredients. Seemingly innocuous names such as E435 hide chemicals I quite simply would rather not consume. I’ll take the coconut milk with the huge layer of cream on top, thanks.
Stabilizer E466 (or just 466): Also known as Carboxymethyl Cellulose
This is used as a thickening agent, a filler, anti clumping agent and an emulsifier. As well as its use in food, Carboxymethyl Cellulose is also used in ceramics, detergents & textiles. It is derived from cellulose (as found in wood & plant structures) which is chemically modified. It isn't possible to find out the source directly, but it could come from genetically engineered cotton plants.
Vegetable gum (412) or Emulsifier, E412: More commonly known as Guar gum
Guar Gum is often added as a thickener to avoid the contents of the tin separating. Guar Gum is made from the seed of the Cyamopsis tetragonoloba shrub, which is a legume The seeds are dehusked, milled & screened to produce an off white powder. I think I’d rather deal with the natural separation of the coconut milk.
Emulsifier E435: Also known as Polyoxethylene sorbitan monostearate, Polysorbate 60, or Tween 60
This chemical compound is created from ethylene oxide (a synthetic compound), sorbitol and palmitic acid. One of the main issues appears to be that the origin of these components is not easy to find out, but may be include “vegetable” oils. I’ve not been able to find any relevant studies, but there are lots of mentions of cancer when discussing this additive.
Thickener E415, also known as Xanthin gum
This thickener is created from fermenting corn sugar with a bacterium. It may also use wheat, dairy or soy. As with all of these additives it is very hard to determine exactly how the chemical was derived.
Why It Pays to Read the Fine Print on Coconut Milk
It’s easy to assume that coconut milk — especially when marketed as a natural or health food — is a clean, Paleo-friendly product. But unfortunately, the reality is that many commercial brands are packed with additives, emulsifiers, thickeners, and stabilisers like E435, E412, and E415. These ingredients may keep your coconut milk looking pretty on the shelf, but they don’t belong in a nutrient-dense, whole-food diet.
If you’re following a Paleo lifestyle in Australia (or anywhere really), one of the best things you can do is start scanning the ingredients list before anything hits your trolley. You'll often find that the cheaper the product, the more chemical fillers are hiding in it. Yes, the “cream on top” version of coconut milk might separate — but that’s a small price to pay for keeping your food clean and additive-free.
Personally, I now go out of my way to buy coconut milk with just two ingredients: coconut extract and water. Ayam brand is one of the few in Australia that ticks that box — no gums, no preservatives, and definitely no polysorbates.
Do you go out of your way to avoid these additives, or do you take a “small amount won’t hurt” approach? And have you found a clean, affordable brand of coconut milk worth recommending? Share your thoughts in the comments below — I’d love to hear what’s working in your Paleo kitchen.
Exploring the Sydney Gluten Free Expo
I went along to the Gluten Free Expo yesterday, at the Sydney Showground.
I'm not sure why now, but I expected it to be very Paleo friendly and full of Vibram clad feet. Surely going completely grain free would be the natural conclusion for those with Coeliac disease? Ditching the bread and refined carbs in favour of real, whole food?
The Gluten Free event was sponsored by Coles and the stands were almost all offering packaged, processed food. Crisps, pasta, processed meats, ready meals, breakfast cereals, cakes and sweets. They all seemed to have removed gluten and replaced it with more sugar, other grains and lots of chemicals. I studied the ingredients on every stand and managed to find one little jar of spices, that would get the Paleo seal of approval! One product!
Perhaps a Paleo stand at next year's expo beckons!
Going Gluten Free?
It's well worth trying to remove Gluten from your diet. So many people don't tolerate it well, without being full-blown Coeliac. When constantly exposed to Gluten, it's hard to even realise what impact it has on your body. It isn't until all traces of Gluten are out of your system that you can begin to understand how it affects you.
Gluten intolerance seems to be strongly correlated with inflammation issues such as IBS, diabetes, heart disease, obesity, cancer, autoimmune diseases, HD, ADD, ADHS, Autism, indigestion, stomach complaints and many other health complaints.
Gluten Free Does Not Mean Healthy
One of the most surprising aspects of the Gluten Free Expo was how overwhelmingly processed the food offerings were. While these products technically omit gluten, they often replace it with corn starch, rice flour, potato starch and other highly refined, high-glycaemic fillers. Add in artificial colours, preservatives, seed oils and excessive sugars, and you’ve got a product that’s arguably worse than the gluten-containing version it replaces.
It’s easy to be lulled into a false sense of security when something is labelled “gluten free.” Many people assume that removing gluten automatically makes a food healthier — but in reality, it often means simply replacing one problematic ingredient with several others. If you’ve switched from white bread to gluten-free white bread, the net health impact is minimal unless you’ve made broader changes to your overall diet.
Why Paleo is the Logical Next Step
For those with Coeliac disease or gluten sensitivity, removing gluten is essential. But instead of filling that void with processed replacements, embracing a Paleo approach — based on whole, nutrient-dense foods — offers far greater long-term benefits. Paleo naturally avoids gluten not just from wheat, but from barley, rye and contaminated oats as well. Instead of replacing bread with “gluten free bread,” Paleo simply swaps the entire category for vegetables, meats, eggs, nuts and seeds.
The benefits of going Paleo when giving up gluten include:
- Improved gut health: Whole foods support the microbiome and reduce intestinal permeability.
- Steady energy: No more sugar crashes from starchy gluten-free replacements.
- Better nutrient absorption: Avoiding grain-based inhibitors like phytic acid allows for more efficient mineral uptake.
- Weight stability: Paleo foods help regulate hunger hormones and reduce overeating.
Once gluten is removed, it becomes easier to identify how other food categories — like seed oils or refined sugar — might be impacting your wellbeing too.
Hidden Gluten-Free Pitfalls to Watch Out For
While gluten-free products may seem like the easy answer, they come with several hidden pitfalls. Many “free-from” foods are still ultra-processed and devoid of meaningful nutrition. It’s not uncommon to see ingredient panels that rival those of standard junk food — just with the gluten removed.
Here are a few common traps:
- Gluten-free cereals: Often loaded with added sugar and high-glycaemic fillers that spike blood sugar and offer no satiety.
- Gluten-free snacks: Biscuits, crackers and granola bars tend to use refined seed oils and processed starches.
- Gluten-free baking mixes: Many contain gums, stabilisers and other synthetic additives to mimic gluten’s texture.
Instead of relying on boxed alternatives, building meals around meat, seafood, eggs, vegetables and healthy fats offers a far more reliable path to healing and sustained energy.
Why Inflammation Is the Bigger Issue
For those with non-Coeliac gluten sensitivity or autoimmune issues, inflammation is often the true underlying problem. Gluten is just one trigger in a long list of modern dietary irritants. Grains, legumes, seed oils and refined sugars all contribute to systemic inflammation that can aggravate everything from skin conditions to mental health disorders.
The Paleo approach focuses not only on what to remove (gluten, grains, dairy, etc.) but also on what to include — such as anti-inflammatory foods like bone broth, leafy greens, omega-3-rich seafood, turmeric and fermented vegetables. These help to calm the immune system and promote healing from the inside out.
The Marketing Machine Behind Gluten-Free
The rise in gluten-free products has been driven largely by consumer demand — but unfortunately, the market is flooded with products designed more for profit than for health. Gluten-free food is often priced higher, despite offering poorer nutrition. Most products are heavily marketed with vague health promises, but a “gluten free” label says nothing about the overall quality or sourcing of the ingredients.
A box of sugary cornflake cereal can still legally be labelled gluten free. So can a packet of rice noodles, a bottle of salad dressing made with canola oil, or ultra-processed protein bars. The label alone isn’t enough — it’s the ingredient list that tells the true story.
How to Go Gluten-Free the Paleo Way
Transitioning to a gluten-free lifestyle doesn’t have to mean relying on processed replacements. Here’s how to do it the Paleo way:
- Focus on protein: Build meals around animal proteins like chicken, lamb, beef, eggs and seafood.
- Prioritise plants: Non-starchy vegetables should make up the bulk of your plate — think leafy greens, cauliflower, zucchini and carrots.
- Add healthy fats: Avocados, olive oil, coconut oil, ghee and animal fats support hormones and brain function.
- Snack smarter: Instead of crackers or chips, opt for boiled eggs, sliced meat, olives or a handful of nuts.
- Prep ahead: Having leftovers or pre-made meals reduces the temptation to reach for processed convenience foods.
This style of eating isn’t just about removing gluten — it’s about removing all the additives, fillers and empty calories that usually come with it.
Should Paleo Be Represented at Future Gluten-Free Events?
After seeing the heavy emphasis on commercial products at the expo, it’s clear that Paleo principles are underrepresented. A Paleo stand could offer attendees a very different message: that gluten-free eating doesn’t have to mean embracing chemical-laden “substitutes,” and that a return to simple, whole ingredients is the most healing option of all.
Cooking demonstrations, talks about anti-inflammatory nutrition, and tastings of real, grain-free meals could all help bridge the gap between gluten-free and genuinely healthy. For many Coeliacs and gluten-sensitive individuals, discovering Paleo might be the missing piece that finally helps them feel well again.
Final Thoughts: Go Beyond Gluten-Free
Eliminating gluten is an excellent first step, especially for those struggling with digestion, skin issues, fatigue or autoimmune concerns. But stopping at gluten-free pasta and muffins won’t give you the full benefit of dietary change. Going Paleo allows you to remove not just gluten, but the full spectrum of problematic modern foods — and replace them with nutrient-dense, healing alternatives.
The next time you see a gluten-free label, ask yourself: is this real food? And better yet — how can I make something even better at home with whole ingredients?
It’s time to move beyond “gluten free” as a marketing buzzword and reclaim it as part of a broader return to real food and vibrant health.
If you're looking to go Gluten Free, the Whole30 is a great program to use to kick this off with! I haven't ever heard of anyone regretting going Gluten Free!
What we’re about
Welcome to Paleo.com.au. This is the place to come to find out everything you need to know about how to be Paleo in Australia and New Zealand.
Find Medics, Nutritionists & PTs who can work with you from a Paleo perspective. Learn how to cook your Aussie and Kiwi favourite dishes – Paleo style. Arrange your schedule with details on all of the up-and-coming Paleo themed events in the region and worldwide. Connect with other Paleo people, just like you – in your area. And find out where to buy Paleo supplies locally at the best price.
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Why Paleo, and Why Australia?
When I started this blog back in 2010, there was hardly any accessible, local information on how to follow a Paleo lifestyle in Australia or New Zealand. Most resources came from the US, and while informative, they often missed the mark for our region – referencing different food availability, healthcare systems, and seasonal climates. So I set out to change that.
This site became the central place to make Paleo feel local, accessible, and practical – whether you’re navigating your first Paleo meal plan in Melbourne or sourcing grass-fed beef in regional WA.
I’ve always believed Paleo isn’t just a “diet” – it’s a powerful template for living intentionally. It’s about rethinking how we move, sleep, eat, and connect with the world around us. It’s about filtering modern noise through the lens of ancestral wisdom.
What Makes Paleo Relevant – Even Now
While the trendiness of Paleo may have faded in the media, the foundational principles are more relevant than ever:
- Real food over processed: Avoiding inflammatory, ultra-processed, shelf-stable “foods” will never go out of style.
- Gut health focus: Removing grains, seed oils, and excess sugars is still one of the fastest ways to ease gut issues.
- Blood sugar balance: Lower-carb, higher-protein meals help manage insulin and energy levels for many people.
- Sustainability: Prioritising local, ethically raised meat and seasonal produce supports not only health but also the planet.
Paleo may no longer be a buzzword, but for many of us, it's a lifestyle that just makes sense. And this blog remains committed to that mission – even if the world has moved on to keto, carnivore, or whatever the next trend may be.
What You’ll Find on Paleo.com.au
Over the years, I’ve built out several key areas of the site:
- Paleo Recipes: Real, honest food made from ingredients you can buy here in Australia (no “Trader Joe’s” in sight!). You’ll find recipes for every meal – from grass-fed meat pies to Aussie-style lamb shanks and avo-packed brekkies.
- Paleo Events: From workshops and meetups to full weekend retreats, I’ve always been passionate about helping you connect with like-minded people. (Remember our first ever Paleo weekend in NSW? Still one of my favourite projects.)
- Paleo Supplies: Whether you’re after bone broth, coconut flour, or where to find tallow, the directory helps you source what you need locally or online.
- Paleo Professionals: Connecting with doctors, nutritionists, and fitness pros who get it can be a game changer. Our practitioner list helps you find someone who supports your lifestyle, not fights it.
- The Blog: You’re here! This is where I post my thoughts, rants, experiments, and favourite finds – from reviewing coconut oil at Woolies to deep-dives on sleep, sunlight, or the psychology of food.
A Personal Reflection on 15 Years of Paleo Writing
Looking back over this site – hundreds of posts, events, recipes, product guides – I feel two things at once: deep pride and a fair dose of cringe. Some of my earliest posts were written with wide-eyed enthusiasm and zero understanding of formatting, or even writing style. And yet… those were the posts that sparked conversations, built community, and helped people take their first steps.
If you’re here now – whether it’s your first visit or you’ve been around since 2010 – I want to thank you. This site isn’t just mine. It’s ours.
Where the Site Is Headed Next
So where are we going from here? I’m glad you asked.
In 2025 and beyond, Paleo.com.au will continue to be your home for:
- Updated, SEO-optimised blog content: I’m working through every old post (as you’ve probably noticed), expanding them to make sure they still serve you and meet Google’s ever-changing best practices.
- Expanded Paleo recipe archive: Including more meal prep, on-the-go options, and Australian seasonal meal plans.
- New digital guides: From “How to Start Paleo in Australia” to deep-dives on fasting, circadian rhythm, and ancestral movement.
- Revived mailing list & community support: I’ll be restarting the newsletter, sharing curated updates, recipes, deals, and personal thoughts – so make sure you’re subscribed below.
If you’ve ever wanted to reconnect with your health goals, refine your lifestyle, or just return to what works – I’m right here with you.
Want to Help?
If you’ve found value in this site over the years, there are a few small things you can do to help me keep going:
- Share a post: Whether it's a recipe or a rant, post a link on Facebook or Insta.
- Comment: Your thoughts help shape what I write next.
- Join the newsletter: You’ll be the first to hear about updates and offers.
- Send me a message: I love hearing from readers, especially about what you want more of – and what’s missing in your Paleo journey right now.
Let’s Keep Going
Paleo.com.au started with a single post and a mission to fill a gap. Fifteen years later, that mission hasn’t changed – it’s just evolved.
The Paleo “trend” might be over, but the principles still matter.
The marketing might have faded, but the need is still real.
And if you ask me? Now is the perfect time for a comeback.
Let’s reclaim what works. Together.
Want to explore more? Start here:
- My Paleo Recipes
- Free Paleo eBooks
- Join the Newsletter
I’d love to hear from you in the comments: When did you first find Paleo.com.au? And what keeps you coming back?