Archive for year: 2014
The Ultimate Guide to Delicious Paleo Recipes with Almond Flour
If you've done much Paleo cooking, you'll have noticed lots of recipes call for almond flour or almond meal. With flour a no-no, almond flour is a great alternative.
What's the difference between almond meal and almond flour?
Simple – almond meal is darker in colour because it is made with almonds with their skins on. Almond flour, on the other hand, is made with blanched almonds.
I prefer cooking with a more finely ground almond flour or meal as I find it a lot lighter. Another thing to bear in mind is that if you're substituting conventional flour for almond flour, you'll need to watch the temperatures – you'll probably need them a lot lower.
Make your own
You can make your own almond flour by blanching almonds and grinding them – but be careful not to over grind, or you'll end up with
almond butter.
To get really good results (like shop-bought almond flour), you'll need a grain/nut mill,
like this. If that's too much like hard work, you can buy your almond flour or meal ready to use.
Remember – buy in bulk to save money – the small packs are really expensive.
Substituting flour for almond flour
Unfortunately, it's not as simple as substituting one cup of white or wholemeal flour for one cup of almond flour. Almond flours lack the starch and gluten found in regular flour, which may mean you need to consider adding some sort of binding ingredient like eggs. You may also find that a 1:1 substitution makes your recipe turn out too dense.
Storing almond flour
As this is an oil-based flour, you need to make sure it doesn't turn rancid (if it does, throw it away). I store mine in the freezer, but if you keep yours in a cool, dark place it should be fine for several months. Another reason to buy in bulk.
Here are some of my paleo recipes to try, which use almond flour:
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Are Doughnuts Healthier Than Fruit Juice?
I had breakfast with some friends at the weekend, and seeing some cranberry juice on the table, thought I’d try some instead of my usual tea. Now cranberries are pretty sweet on their own – but this juice was so sickly sweet, I thought my teeth were going to fall out. I looked at the ingredients (should have done that first) and saw:
Ingredients: Water, Cranberry Juice from Concentrate (25%), Sugar, Vitamin C, Flavourings
Yep, sugar and flavourings added to an already sweet and flavourful drink! And why add vitamin C to a juice made from the very fruit that contains vitamin C?
How much sugar? In a 500ml bottle a total of 53.5 grams (nearly 2 oz) of sugar. There are 4 grams of sugar in a teaspoon, meaning this one little bottle contained almost 14 teaspoons of sugar! 14!
For comparison an original glazed Krispy Kreme doughnut (surely everyone would agree this is most definitely not a health food) contains 10g of sugar. In fact, the most sugary Krispy Kreme doughnut I could find (Butterscotch Fudge) contains 53g of sugar – marginally less than the bottle of cranberry juice. Yet we all see doughnuts as a bad food – and amazingly many people still push fruit juices as a health food.
The sugar pushers seem to try to get around the ridiculous sugar contents, by giving nutritional information based on a 100ml serve. But how many people have you seen with a 500ml bottle divide it into five servings? None, because almost everyone absentmindedly finishes the bottle. And how many people get a calculator out at the breakfast table?
PS these are the ingredients for the Krispy Kreme doughnut, that contains the same amount of sugar as the fruit juice (recognise many of these?!):
Doughnut: Wheat Flour, Dextrose, Vegetable Oil (Palm Oil, Sunflower Oil), Water, Sugar, Wheat Gluten, Egg Yolks, Yeast, Skimmed Milk, Salt, Emulsifiers (E471), Preservative (E282), Stabiliser (E466), Flavourings. Kreme Filling: Sugar, Vegetable Oil, Vegetable Shortening (Vegetable Oils, Emulsifier (E471)), Water, Ground Coffee Beans, Dried Glucose Syrup, Salt, Emulsifiers (E471, E435, E322, E477, E475), Flavouring. Icing: Sugar, Water, Vegetable Oil, Fat Reduced Cocoa Powder (32%), Dried Glucose Syrup, Emulsifiers (E322, E471), Salt, Flavouring Caramel Flavour Fudge: Sugar, Full Cream Sweetened Condensed Milk, Fondant (Sugar, Glucose, Water), Glucose, Vegetable Oil, Butter Oil, Natural Flavour.Why “Natural” Doesn’t Always Mean Healthy
It’s easy to be fooled by labels. Words like “natural”, “no added preservatives”, and “made from real fruit” sound comforting, especially when applied to fruit juices. But don’t be misled — just because something starts life as a fruit doesn’t mean it ends up that way. By the time juice reaches the supermarket shelf, it’s often been filtered, concentrated, rehydrated, and loaded with added sugars, flavour enhancers, and synthetic vitamins.
Even juices that claim to be “100% fruit juice” are often from concentrate, which involves heating and reducing the juice down, destroying many of the natural nutrients in the process. What you’re left with is a sweetened liquid that behaves far more like a soft drink than a whole fruit.
Fruit vs Juice: The Blood Sugar Bomb
Eating a piece of fruit comes with natural fibre, which slows down the release of sugars into your bloodstream. But when you remove that fibre — as in juice — you’re left with a fast hit of fructose that spikes your blood sugar and insulin levels. Over time, these repeated spikes can contribute to insulin resistance, weight gain, and other metabolic issues.
For instance, to make a single glass of orange juice, you might need 3–4 oranges. Would you sit down and eat four oranges in one go? Probably not. But it’s easy to drink the juice in just a few gulps — and your pancreas gets no say in the matter.
The Problem with Portion Perception
One of the most misleading tricks in food labelling is providing nutrition information per 100ml or “per serve” — even though the packaging often contains far more than that. It’s the same tactic used for soft drinks. By breaking a 500ml bottle into 5 tiny theoretical servings, companies disguise just how much sugar is in the entire container.
It’s a labelling loophole, and it works. It makes the numbers look more reasonable — but in reality, the total sugar content is alarming. This is particularly dangerous for children and teens, who may be consuming these “healthy” juices daily, without realising the sugar load they’re taking in.
Is Fruit Juice Just a Gateway Soft Drink?
From a nutritional point of view, many commercial fruit juices behave much like a fizzy drink — delivering a quick hit of sugar, little fibre, and not much else. When they’re marketed as health foods, that makes them even more insidious. At least soft drinks are recognised as junk food. Juice, on the other hand, still enjoys a (largely undeserved) health halo.
While juice does contain small amounts of vitamins and antioxidants, the cons usually outweigh the pros. You’d get a better result — and far fewer sugars — by eating whole fruit and drinking water, or better yet, making your own smoothies with leafy greens and a handful of berries.
The Sugar Content of Common “Healthy” Drinks
| Beverage | Typical Sugar Content (per 500ml) | Equivalent Teaspoons of Sugar |
|---|---|---|
| Cranberry Juice Drink (from concentrate) | 53.5g | 13.4 tsp |
| Orange Juice (100% juice, not from concentrate) | 45g | 11.3 tsp |
| Apple Juice | 52g | 13 tsp |
| Coca-Cola | 53g | 13.3 tsp |
| Sports Drink | 35g | 8.8 tsp |
As you can see, many fruit juices contain just as much — if not more — sugar than their fizzy counterparts.
What Should You Drink Instead?
If you’re trying to cut back on sugar and processed food, drinks are an easy win. Here are some alternatives that keep things Paleo, natural, and hydrating:
- Infused Water: Add fresh herbs (like mint), citrus slices, or berries to a jug of filtered water for a refreshing twist without the sugar hit.
- Herbal Teas: Hot or iced, there are endless varieties from rooibos to peppermint that deliver flavour without artificial sweeteners.
- Kombucha: A fermented tea with beneficial bacteria. Just make sure to choose varieties with no added sugar after fermentation.
- Coconut Water: Naturally sweet and packed with electrolytes — but still best in moderation due to its natural sugar content.
Making Your Own Juice Alternatives
Sometimes, you just want something fruity. The good news is, there are DIY options that are far healthier than store-bought juice. Try blending a handful of berries with water, lemon juice, and a few ice cubes. You’ll get the taste of fruit, the benefits of fibre, and a much lower sugar content. If you have a juicer, focus on veggies like cucumber, celery, and kale, and add a tiny bit of apple or citrus for sweetness.
Another great trick is to make fruit and veggie ice cubes. Blend spinach, lemon and mint with water, then freeze in cubes. Drop a couple into a glass of sparkling water for a nutrient-boosted drink with no nasties.
The Takeaway
Just because a product is sold in the health food aisle or sports a “contains vitamin C” badge doesn’t mean it’s good for you. Fruit juice might come from something once wholesome, but the final product is often far from it. It’s time to treat commercial juices with the same scrutiny we give soft drinks.
If you’re aiming to eat a whole food, Paleo-inspired diet, ditching the juice is one of the easiest ways to reduce your sugar intake, improve your energy levels, and keep your blood sugar stable throughout the day. And honestly, once you retrain your palate, you'll be surprised how overpoweringly sweet most commercial juices taste anyway.
So next time you're craving a drink with flavour, think twice before reaching for that bottle labelled “100% fruit” — and remember, your best bet might just be a simple glass of filtered water with a wedge of lime.
Paleo school lunches – dream on!
I'm recently back from the UK, where a lot of my friends have young children. I was interested to learn about a new rule in the England, where children aged between four and seven (reception, year one and year two) are now all eligible for a free school lunch.
The idea behind this, is a great one. I gather a significant number of young children were sent to school with a lunch box of processed junk. The same children aren’t likely to go home to a good meal either. By giving all children a hot school dinner, at least we can be certain they are getting at least one good meal a day.
There has been a lot of research on the issue, which has shown children getting a regular “healthy” meal concentrate better and perform better academically.
Whilst packed lunches are still allowed, obviously for financial and social reasons, children taking that option are likely to be in the minority.
It all sounds great
Well yes, it does all sound like a great idea. Until one of my friends showed me the kinds of food on the “healthy” school dinner menus. Of course (and how could I have expected it to be any different) the offerings are based on conventional wisdom and the good old food pyramid.
That’s right, make sure children get their six (SIX!) daily serves of grains (especially wholegrains) – and watch out for those bad saturated fats!
Here are some of the meal plans for the free school lunches:
So whilst there’s a balance of lots of different types of food – aren’t they carb heavy? With options like pizza AND potatoes, pasta bake AND garlic bread and even Macaroni cheese and bread – there seems to be quite a lack protein and fat.
What’s the answer?
Clearly nothing is going to change until the government see sense on the food pyramid. And when almost all of the school children will be eating the free school dinners, I’m sure it would be very difficult to go against the flow and insist your child takes in a homemade packed lunch.
If you’ve got children, I’d love to know what their school lunch policy is and what you do about it. Please share in the comments, below.
In case you couldn't read the photo, here are the main course school lunch options in full:
• Loaded vegetable pizza with new potatoes and garden peas
• Lentil pasta layer with mixed vegetables
• Spaghetti Bolognese with sweetcorn
• Sweet potato & cheddar cheese whirls with country style potatoes & broccoli florets
• Roast chicken with gravy, stuffing, roast potatoes and spring cabbage
• Quorn fillet with roast potatoes and carrots
• Tempura fish goujons with crispy herb and baked beans
• Cheese and potato pie with green beans
• Cumberland sausages with gravy mashed potatoes and sweetcorn
• Roasted vegetable filled Yorkshire pudding with mashed potato and baked tomatoes
• Mediterranean vegetable pasta bake with garlic bread and vegetable medley
• Jacket potato filled with Boston beans and broccoli florets
• Savoury pork pies with crispy herb potatoes and baked beans
• Frittata with crispy herb potatoes and vegetable medley
• British roast beef with gravy, roast potatoes and cauliflower
• Vegetable crumble with roast potatoes and green beans
• Salmon fish fingers with lemon mayonnaise, potato wedges and garden peas
• Cheese ploughmans with carrot and orange salad
• Chicken fajita wrap with potato salad and mixed salad
• Quorn sausage and tomato roll with potato salad and sweetcorn salsa
• Quorn balls in tomato sauce with spaghetti and garden peas
• Cheese and onion pasty with mashed potatoes, homemade tomato sauce and roasted summer vegetables
• Reggae Reggae chicken with cous cous and sweetcorn
• Margherita pizza with coleslaw
• Roast pork with gravy, apple sauce, roast potatoes and cabbage
• Country bake with roast potatoes and carrots
• Chilli beef with rice and mixed vegetables
• Macaroni cheese with herby bread and broccoli
• Baked fish with country style potatoes and garden peas
• Vegetarian stack with country style potatoes and green beans
Analysing the Nutritional Value of UK School Dinners
Taking a closer look at the options listed in the UK’s free school lunch programme reveals a recurring trend – a heavy emphasis on carbohydrates, particularly refined grains. From macaroni cheese paired with herby bread, to vegetable pasta bakes and cheese-laden pies, the dominant macronutrient is clearly carbohydrate. Protein, although present in meals like roast chicken or chilli beef, is often minimal or overshadowed by carb-heavy accompaniments.
The issue is not just an overabundance of carbohydrates – it’s the lack of healthy fats and bioavailable protein that Paleo families are likely to notice. Fat-soluble vitamins (A, D, E, K) require dietary fat for absorption, and without sufficient sources like oily fish, avocado, ghee or olive oil, these essential nutrients may be poorly utilised by growing children.
Why It Matters for Developing Bodies and Brains
During early childhood, stable blood sugar levels are critical for concentration, behaviour regulation, and cognitive development. Meals high in refined or starchy carbohydrates can lead to rapid spikes and crashes in glucose, which may affect focus and mood in the classroom. While a child may feel full immediately after a carb-heavy lunch, they’re likely to feel tired or distracted not long after.
Protein, on the other hand, is essential for growth, tissue repair, and neurotransmitter function – all vital processes for developing children. Quality sources of protein, such as pastured meat, wild fish, and eggs, are rarely the star of these school lunches. Meanwhile, healthy fats support brain development and sustained energy, but seem to be almost entirely absent in favour of low-fat dairy and meat substitutes like Quorn.
The Influence of Food Policy and Budget Constraints
It's important to acknowledge that these menus are crafted under tight budget constraints and government guidelines still rooted in outdated nutritional models. The food pyramid – and its UK equivalent, the Eatwell Guide – remains a fixture in institutional meal planning, with its insistence on prioritising starchy foods and minimising saturated fat.
As a result, schools are under pressure to deliver meals that fit both budget and policy, rather than prioritising nutrient density. Processed vegetarian options like Quorn products and cheese-based meals become go-to solutions, even if they fall short nutritionally.
What Can Paleo Parents Do?
Parents committed to a Paleo lifestyle are faced with a dilemma. Opting out of school dinners and sending a packed lunch may seem the ideal solution – but for younger children, peer pressure and the desire to “fit in” can be strong deterrents. Some schools also place restrictions on packed lunches or discourage foods that don't align with their nutritional messaging.
Here are a few ways to navigate this challenge:
- Pack smarter: Create packed lunches that resemble typical lunchbox staples but use Paleo swaps – such as meatballs instead of sandwiches, or coconut yoghurt with berries instead of flavoured dairy.
- Educate your child: Age-appropriate conversations about food, energy, and health can empower children to make better choices and understand why they eat differently from some of their peers.
- Collaborate with the school: Some schools are open to discussion. You might find allies in other parents or even a sympathetic teacher who values whole food nutrition.
- Be flexible when needed: While consistency is ideal, occasional school meals won’t undo a nutrient-rich diet at home. Focus on the overall weekly intake.
Reimagining School Lunches for the Future
Change in institutional settings is slow, but it's not impossible. As more parents question the nutritional logic behind school meals, pressure on government policymakers may eventually lead to revisions. In the meantime, advocating for better education around food and offering feedback to school boards may sow seeds of change.
Imagine school menus that included:
- Free-range chicken skewers with roasted vegetables
- Beef and sweet potato shepherd’s pie with steamed greens
- Wild salmon fishcakes with slaw and avocado
- Egg frittata slices with seasonal vegetables
- Broth-based soups with slow-cooked meat and root veg
These meals are affordable, filling, nutrient-dense, and enjoyable – and they could redefine how children experience food at school.
Let’s Keep the Conversation Going
The intention behind the free school lunch scheme in the UK is admirable. But without meaningful reform to nutritional guidelines, the execution leaves much to be desired. For Paleo families, it's not just about eliminating grains or sugar – it's about supporting long-term health, development, and a positive relationship with food from the earliest years.
Does your child’s school serve similar meals? Have you had any success advocating for better food options or navigating the lunch dilemma in your own family? Share your stories and ideas in the comments – let’s work together to make real food the norm, not the exception.
What If It’s All a Big Conspiracy?
So conventional wisdom tells us that saturated fat is bad for us. We must only consume low-fat foods. We must eat 6 – 11 servings of healthy wholegrains every day. We must cook in healthy vegetable oils. We should avoid eating meat (especially red), especially on meatless Mondays. We should replace meat with soy instead. We need to make sure we have low cholesterol. We should take preventative statins.
And so what happens?
We eat processed low fat, high carb foods. The grain and junk food companies retain the power. They fund studies and lobby governments. We’re reminded to eat more of their products for the good of our health.
We get sick, but luckily there’s a drug to help us with that. It gives us side effects, but luckily there’s a drug to help us with that. It gives us side effects, but luckily there’s a drug to help us with that. The drug companies make lots of money and retain a lot of power. They fund studies and lobby governments. We’re reminded to take their drugs to save our ailing health.
Conventional Wisdom and Paleo: Time to Rethink the Narrative?
Let’s be honest – it’s hard not to feel a little suspicious when you start looking closely at what “conventional wisdom” tells us about health. Eat your fortified cereal. Avoid red meat. Swap butter for margarine. Take your statins. Count calories. Avoid saturated fat. And – whatever you do – make sure to never skip breakfast. This advice has been drilled into us for decades, often by government guidelines, food marketers, and even well-meaning professionals. But what if much of it is based on flawed science, outdated thinking, or worse – economic interests?
When you begin exploring the Paleo lifestyle, the cracks in mainstream health messaging start to show. Suddenly, it’s not so outrageous to ask: what if the real conspiracy is that we’ve been steered away from the very foods that keep us well?
The Rise of Conventional Dietary Advice: Where Did It Come From?
Most of what we think of as “conventional wisdom” around food was cemented during the second half of the 20th century. The now-infamous “lipid hypothesis” – which linked dietary saturated fat to heart disease – gained traction after Ancel Keys' Seven Countries Study. This cherry-picked data, combined with heavy lobbying from grain and vegetable oil industries, led to decades of anti-fat messaging.
As a result, government guidelines shifted to promote:
- Low-fat, high-carb diets
- Grain-based meals as the foundation of a “healthy diet”
- Vegetable oils as the new “heart healthy” alternative to traditional fats like butter, ghee, or lard
- Processed, fortified foods as a solution to “nutrient gaps” caused by these very dietary shifts
And with that, an entire food system emerged – one reliant on low-cost grains, industrial processing, mass production, and global distribution. It’s convenient. It’s profitable. But is it really making us healthier?
Is It a Conspiracy – or Just a Convenient Coincidence?
Let’s be clear: not every misguided food guideline or pharmaceutical push is the result of a shadowy backroom deal. But when you follow the money, patterns emerge:
- Grain subsidies keep processed food cheap, while fresh whole foods often cost more.
- Food corporations fund nutrition research – and unsurprisingly, results tend to support their products.
- Pharmaceutical companies earn billions from managing lifestyle diseases, not preventing them.
- Lobbying groups influence dietary recommendations, school lunch policies, and labelling laws.
It’s not hard to imagine a system where maintaining the status quo benefits those in power. In fact, the idea that animal fat and cholesterol were bad for us allowed processed food companies to step in with low-fat alternatives filled with sugar, starch, gums, and industrial seed oils – all perfectly legal, highly profitable, and backed by slick marketing.
The Paleo Response: Going Back to What Works
While modern nutrition advice has often shifted like the wind, Paleo remains rooted in one core principle: eat the foods your body is biologically adapted to thrive on. That means:
- Pasture-raised meat and organs
- Wild-caught seafood
- Seasonal vegetables and fruits
- Natural fats like tallow, ghee, avocado, and olive oil
- Fermented foods and nutrient-rich broths
This isn’t a trend – it’s a return to ancestral eating patterns that supported human health for hundreds of thousands of years before breakfast cereals, margarine, and soy-based meat substitutes entered the chat.
The Soy Swap: Health Food or Industrial Filler?
One of the more telling signs that conventional dietary advice might be working against us is the rise of soy. Marketed as a “healthier” plant-based protein, soy has become a mainstay in everything from faux meat to baby formula. But here’s what most people don’t hear:
- Soy is one of the most genetically modified crops globally
- It’s often heavily sprayed with glyphosate and other chemicals
- Unfermented soy contains phytoestrogens that may disrupt hormonal balance
- It’s commonly used as a filler or cheap protein replacement in processed food
In the context of Paleo, soy is out. It doesn’t fit our evolutionary blueprint, and it’s rarely eaten in traditional societies unless it’s been fermented for long periods (like in miso or natto). Yet soy continues to be championed by mainstream nutrition messaging. Why? Because it’s cheap to grow, easy to process, and profitable.
The Statin Story: Are We Solving the Wrong Problem?
Another cornerstone of modern conventional wisdom is the idea that we need to lower our cholesterol – often with statin medications. The assumption is that high LDL equals high risk of heart disease. But the research is far more nuanced than that.
Cholesterol is essential to human life. It’s the building block of:
- Hormones
- Brain function
- Vitamin D
- Cell membranes
Instead of demonising cholesterol, the Paleo approach looks at context. Inflammation, insulin resistance, and oxidised LDL may be far more significant factors in heart disease risk than cholesterol numbers alone. And once again, a real food, low-inflammation diet – like Paleo – may do more to support heart health than any pill ever could.
So, Is It Really a Conspiracy?
Whether you believe the system is actively conspiring or simply benefiting from our continued sickness, one thing is clear: mainstream dietary advice hasn’t made us healthier. Rates of obesity, type 2 diabetes, autoimmune conditions, digestive issues, infertility, and mental health struggles have all exploded in the same decades that we were told to eat more grains, less fat, and replace butter with margarine.
The Paleo message doesn’t require a tinfoil hat. It just asks us to look at the results. What’s more trustworthy: advice that’s left generations overweight and undernourished, or the simple idea that our bodies thrive on the same foods that fuelled our ancestors?
How to Break Free from the Conventional Narrative
So, if you’re starting to question the mainstream message – welcome. Here are a few ways to begin reclaiming your health, one choice at a time:
- Question the source. Always ask who’s funding the study or writing the guidelines. Is there a vested interest involved?
- Eat real food. If it doesn’t come from a farm, forest, or the sea – think twice before putting it in your trolley.
- Learn from traditional cultures. Look at diets that sustained health across generations, without access to modern medicine.
- Listen to your body. The best nutrition advice comes from your own energy, mood, sleep, digestion, and wellbeing.
- Connect with others. Join Paleo Meetups, read widely, and share ideas with people who value real food over marketing hype.
Final Thoughts: You’re Allowed to Ask “What If?”
The beauty of the Paleo lifestyle is that it puts power back into your hands. It encourages you to question, to observe, and to choose based on evidence and lived experience – not marketing campaigns or decades-old dogma.
So yes – what if it is all a big conspiracy? What if we’ve been sold a low-fat, high-carb, soy-filled, statin-dependent lie? And what if the way out isn’t complicated, expensive, or extreme – but simply a return to the way humans have always eaten?
Have you had an “aha” moment that made you question the mainstream narrative? I’d love to hear your story in the comments below. The more we share, the more we empower each other to think critically, eat better, and live more vibrantly.
Homemade Cajun Spice Marinade (Paleo)
There's nothing like a simple marinade to spice up an otherwise simple steak or fish dinner. Try my Cajun Spice Marinade recipe!
This is a really easy marinade to put together; make it up in advance and store in in a jar in the fridge so it's ready to use. You can make it in advance and store it in a jar in the fridge, so it's ready to use whenever you need it.
Recipe: Cajun Spice Marinade
This spice marinade will spice up whichever meat you rub it on!
Servings: 1 cup
Calories: 15kcal
Cost: $5
Equipment
- Pestle and mortar
- Mixing bowl
- Storage Jar
Ingredients
- 2 tsp Cayenne Pepper
- 2 tsp Paprika
- 1 tsp Oregano
- 3 tsp Onion Powder
- 1 tsp Ground black pepper
- 1 Garlic clove minced
- Sea salt I use pink Himalayan
Instructions
- Mix the Ingredients: Combine all the spices in a mixing bowl. Use a pestle and mortar to pound the ingredients until they become powdery and evenly distributed.
- Prepare the Marinade: Rub the mixture generously over your chosen meat or fish.
- Marinate: Allow the meat or fish to marinate for 2-3 hours if you can, but if you're in a hurry, 30 minutes will just about do it.
- Cook and Enjoy: Cook your marinated meat or fish as desired and enjoy the bold flavours of this Cajun spice marinade.
This Cajun Spice Marinade is a fantastic way to add a burst of flavour to your meals. Additionally, it’s simple to make and incredibly versatile. Make a batch and keep it in the fridge so you're always ready to elevate your dishes with a spicy kick.
Do you have a favourite marinade recipe? Share your thoughts and variations in the comments below! Moreover, don't forget to subscribe for more delicious recipes and cooking tips. Enjoy spicing up your meals!
More Weird Google Searches from Paleo Readers
I shared with you a few months ago some of the strange Google search terms, which have landed people on this blog. Well this month there are more and I thought I’d share some of the funny ones with you. People do some really weird Google searches, don’t they?!
fish sweet plantains and baked dolphin recipe
Hmmm… dolphin recipes? I didn’t think you’re allowed to eat dolphin this side of Japan? Either way, nope – not here! How about a nice bit of salmon instead?
how to inspect the liver. lungs, heart spleen and skirt(diaphragm)
Not sure if a veterinarian, butcher or medical site would have been more helpful?
do they sell coconut oil in sydney, australia
Now this I can help with. Yes. Yes they do. Australia is quite progressive these days – you can even buy take away coffee!
breakfast recipe no egg for 80 kids
80 kids? Well unfortunately I don’t have any recipes for that many people. But maybe you could use a normal sized recipe and multiply the quantities out several times?
stoned and want a quick snack to make
I have literally no idea why this lead you to my blog? But you should probably make some avocado chocolate mousse.
dangers of almonds and red wine
Running out, probably?
will it still make a difference if i eat paleo during the week and then weekends off?
Do you really need an answer to this?
what bit is mince off a cow?
Definitely all the bad bits. Make your own.
can i go straight to stage 3 on paleo diet
There’s a stage three? Mind = blown. No one has ever mention stage 3 to me before. Is it some kind of insider secret?
what is so special about grass
Hmm… I have no idea where to start with this one.
does anybody stay with the paleo diet for more than 3 months
Definitely not. Just for the two weeks it takes to drop 6 dress sizes. Then they all go straight back to junk food. And on a similar theme…
will paleo not work if i drink diet coke
how many coconuts will get me 10 litres of oil
If you’re about to start making your own coconut oil for the first time, this probably shouldn't be the first question you Google?
can you eat the avocado seed
Not sure why you’d want to?
paleo before and after losing thigh fat
So specific…
paleo emergency travel vegetables
You know when you’re travelling, and you’ve forgotten to bring some veggies with you, then it’s an EMERGENCY?
cheap paleo pills
Is this those awesome paleo pills that you can take before and after eating junk food, to mitigate the effect?
low fat pailo lunches
Low fat? Low fat paleo? Is that a thing?
paleo sucks
This may or may not have been written by the people who Google searched for:
are soft drinks paleo?
and
is bread paleo
and possibly
can you have margarine on a paleo diet
We need to talk.
Any tips for our Google searchers? Help them out in the comments below!
12 reasons you should eat more kale
I'm trying to get a lot more vegetables in my diet – particularly those of the green variety. Kale is my current favourite, it tastes a lot better than it looks and is densely packed with nutrition! Kale is a cruciferous vegetable – and in the Brassica family, but it packs far more of a nutritional punch than its other family members; cauliflower, broccoli and cabbage. Here are 12 reasons you should get more in your diet!
1. It’s full of flavonoids (45 different types) which have many antioxidant & anti-inflammatory benefits.
2. It’s loaded with vitamin K which is crucial for proper blood clotting
3. It also gives a good dose of vitamins A and C – in fact far more vitamin C than an orange.
4. Lots of minerals are also found, such as copper, potassium, phosphorus and manganese
5. Calcium is also more abundant in kale than it is in milk (so those myths that paleo will leave you deficient in calcium are completely unfounded)
6. Kale is a great source of sulphur – and we all know we should be eating more sulphurous veggies….
7. It's high in iron, essential for a good immune system.
8. Generally kale is a fairly cheap veg, so it’s great to pack out meals on a budget
9. Green fingers? Kale is a relatively easy veg to grow – and the best thing is it’s always fresh!
10. With curly kale, red kale, baby kale and even a purple kale – you can’t get bored of it!
11. Not that we care about calories, but kale is very low in calories
12. It’s also very low fat – but don’t worry, you can rectify this by cooking it in a generous amount of coconut oil!
How to eat it?
I often just stir fry some kale in coconut oil, but kale is also great in green smoothies – and if you haven’t tried kale chips yet, you’re missing out! If you’d usually eat spinach, try swapping it out for some kale in recipes. And if your family aren't keen on it, try steaming it, puréeing it and mixing it into dishes like stews and casseroles. They’ll never know!
Kale is also great raw in salads – and it goes really well mixed in with some scrambled eggs for a nutritious start to the day.
Are you a kale fan? How do you like yours – tell me you tips in the comments below!
Why Kale Is a Top Paleo Superfood
Kale has earned its reputation as a nutritional powerhouse — and for good reason. It's loaded with vitamins, minerals, and antioxidants that support nearly every system in the body. In a Paleo lifestyle where whole foods reign supreme, kale deserves a regular spot on your plate.
Its high vitamin K content supports bone health and proper blood clotting. Its abundance of vitamin C supports collagen production, while vitamin A helps keep your eyes and immune system strong. And let’s not forget the wide range of minerals — from iron and calcium to manganese and copper — all contributing to energy production, detoxification, and optimal function.
Beyond its nutritional profile, kale is incredibly versatile. It can be steamed, sautéed, blended, roasted, or eaten raw — meaning it’s easy to find a way to prepare it that suits your taste and routine. If you're not a fan of the texture, try massaging kale with olive oil or lemon juice to break it down before adding it to salads.
You can even hide it! Stir finely chopped kale into soups, stews, scrambled eggs, or slow-cooked dishes. It’s a fantastic way to sneak extra greens into your day — even for picky eaters.
Whether you're aiming for more nutrients, fibre, or simple meal variety, kale is an easy and affordable way to level up your Paleo meals.
