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5 Paleo Tweaks to Speed Up Weight Loss

For the vast majority of people, transitioning to the Paleo diet will often see dramatic improvements in their personal battle with weight loss. However, on some occasions, you may hit a plateau with your weight loss and find yourself struggling to reach your desired weight.

Before I go any further, I must stress that it vitally important not to worry about that number on the scales. If you’re looking and feeling your best, then ignore what the scales are telling you. Chances are, if you’re eating right and training well, you may well have added a little weight in the form of muscle mass.

If, however, you still have that last bit of body fat that you want to lose in order to look, feel, and perform at your optimum level; then you may wish to consider the following ‘tweaks’:

Watch your carb intake

Whilst it is a lot harder to take in excess carbohydrate on the Paleo diet, (largely due to the removal of grains and processed foods) it is still possible – and especially so if you’re not active. You may want to look at bringing your carb intake down to see how this helps you with your weight loss goals. Try cutting back on starchy vegetables like yams, hard squash, parsnips and beets, and replacing them with dark leafy greens like spinach, kale and broccoli. It may be worthwhile limiting your fruit intake as well to one portion per day. If you do eat fruit, berries are a very good choice. Otherwise, snack on hardboiled eggs, jerky, nuts and coconut to see you through between meals.

It’s important to tailor your carbohydrate intake to your activity level. If you’re relatively sedentary, then roughly 50g of carbs per day from vegetables is more than adequate. If you’re training more (and especially if you partake in high intensity exercise like Crossfit), you’ll be looking at probably double that. Time your carb intake as well – straight after a heavy workout to replace glycogen stores, and in the evening to increase melatonin and ensure a healthy sleep.

Try Intermittent Fasting

Proven to break through even the most stubborn weight loss plateau, I can’t recommend Intermittent Fasting enough for fat loss and general appetite control. Try exercising when fasted, so your body turns straight to the fat stores for energy.

Move more

Sometimes, conventional wisdom does get it right. If you’re not seeing the fat loss results you’re after, it could be a case of not exercising enough. Just make sure it’s the right kind of exercise and you’re not slipping into chronic cardio territory. HIIT Training, sprints and Crossfit are excellent fat busters.

Sleep more

When you’re deprived of sleep, your body releases the stress hormone cortisol, which has been proven to increase fat storage. And, in case you needed any more reason to get a solid 8 hours sleep every night, the biggest spike in growth hormone occurs during sleep – which in turn, burns fat. Try sleeping more, and sleeping better too.

Stress less

As with sleep, if you’re stressed, your body will be releasing cortisol. Try meditating, exercising more, or increasing your sunlight exposure to help you manage your stress levels.

These are just a few ideas to help you break through your fat loss plateau. Do you have any other tips for fellow readers?

How to Season Cast Iron Cookware

If you were lucky enough to get your hands on a cast iron frying pan for Christmas this guide will tell you exactly how to season and look after it to make sure it does the job and lasts for a long time. If you haven’t got any cast iron cookware, it’s definitely worth looking out for second-hand. So long as it has no cracks or chips it will be as good as new once you clean and season it.

After having bought so many cheap pans, only for them to fall apart soon after, I’ve found cast iron so much more durable. They also distribute the heat really evenly, so they’re great to cook in. The other huge plus – is no Teflon. What happens to that stuff when it starts to flake off in your dinner…?

If you find everything sticks to your cast iron pan, you’ve probably not seasoned it properly.

How to season your cast iron cookware

Seasoning (also known as curing) just means filling up all the tiny holes and craters in the surface of the iron with grease/ oil to leave a smooth continuous non-stick surface.

If your pan isn’t non-stick, is rusty or hasn’t been seasoned yet, you’ll need to start by thoroughly cleaning the cast iron pan with a hot soapy water (this is fine to do before you season it, but not after).

I used lard to season my cast iron pan, but coconut oil should work well too. Firstly rub the oil all over the pan, but just lightly. Then rub off the oil with a paper towel.

Next, put the pan upside down in the oven (make sure you have a large tray on the bottom shelf to catch any drips). The oven will need to be at about 250 C (450F) and this stage will take about half an hour. Then, take the pan out of the oven and allow it to cool. You’ll want to repeat this process 3 or 4 times.

When you cook in your pan, you’re repeating this process, since the fats in your cooking will be continuing to fill any tiny holes in the surface again.

How to Clean Cast Iron After Each Use

Once your cast iron pan is properly seasoned, cleaning it becomes incredibly easy. In fact, cleaning it correctly is essential to maintaining that beautiful non-stick surface you've created. The key is to avoid soap and never soak your pan. Instead, clean it while it is still warm using hot water and a soft cloth or non-abrasive scrubber.

If there are bits stuck to the surface, try using coarse salt as a gentle abrasive. Sprinkle salt into the pan and scrub it with a damp paper towel or clean cloth. This will lift away food without damaging the seasoning layer.

Dry your pan thoroughly after cleaning to prevent any rust from forming. You can do this by placing it back on the stove over a low flame for a minute or two until all the moisture has evaporated. Once dry, add a tiny amount of oil to the surface, wipe off the excess with a paper towel, and store it away ready for next time.

What to Avoid With Cast Iron

There are a few things that can ruin a well-seasoned pan. Acidic foods like tomatoes or vinegar can strip away the seasoning if left to simmer for too long. While short cooking times may not do much harm, it's better to use another pot for long tomato-based stews or similar dishes.

Also avoid metal scourers, harsh dishwashing detergents, and the dishwasher. These will all damage the seasoning and can lead to rust, which then requires a full re seasoning process to recover.

Storing Your Cast Iron Cookware

When your cookware is not in use, store it in a dry place. If you stack other pots or pans on top, place a paper towel between them to protect the surface. This also helps absorb any residual moisture, further protecting your pan from rust.

Some people store their cast iron with the lid slightly ajar or place a small wooden spoon inside to allow air circulation. This prevents any trapped moisture that can lead to rust or a metallic smell.

Rescuing a Rusty Pan

If your cast iron has been neglected and shows signs of rust, don't panic. It can usually be saved with a bit of elbow grease. Start by scrubbing off the rust using steel wool or a metal brush until you reach clean, bare metal. Then, follow the same seasoning steps listed earlier to restore it to a non-stick finish.

In extreme cases, you can even use a self-cleaning oven cycle to strip everything off the pan. Just be aware that this method can be harsh and may not be recommended for all types of cast iron cookware. Always research your specific item if you're unsure.

Cooking Tips for Cast Iron

Because cast iron retains heat so well, it's perfect for searing meat, sautéing vegetables, and baking cornbread or frittatas. Heat it slowly to avoid cracking and always preheat before adding food to prevent sticking.

Try to use a bit more fat or oil the first few times you cook, especially if you've just seasoned the pan. As it builds up more layers, it will become increasingly non-stick, even for eggs or fish.

One often-overlooked benefit of cooking with cast iron is the small amount of iron that leaches into your food, which can be helpful if you're prone to low iron levels. It’s a simple, natural way to support your health without pills or supplements.

Why Cast Iron is Perfect for Paleo Cooking

For those following a Paleo lifestyle, cast iron is one of the best choices for cookware. Unlike modern non-stick pans, it contains no harmful chemicals or coatings that can leach into your food. It allows you to cook over high heat and develop incredible flavours and textures that align with ancestral cooking methods.

Whether you’re browning grass-fed steak, roasting sweet potato wedges, or preparing a hearty one-pan breakfast, cast iron is up to the task. It’s versatile, rugged, and once you’ve broken it in, incredibly easy to cook with.

Second-hand Cast Iron: A Hidden Treasure

If you're hunting for cast iron, don't overlook garage sales, op shops, or online marketplaces. Many older pans, especially those made decades ago, are of superior quality to newer models. Brands like Griswold and Wagner are especially sought after for their craftsmanship and smooth cooking surfaces.

Even if a second-hand pan looks terrible, as long as it isn’t cracked, it can often be restored to near-new condition. Cleaning, seasoning, and a little patience can turn a rusty old find into your new kitchen favourite.

The Long-Term Payoff

With proper care, your cast iron pan can last a lifetime — or longer. Many families pass down cast iron cookware through generations. Each time you use it, you build on its history and improve its cooking surface. Unlike disposable non-stick pans, it gets better with age.

So whether you're a seasoned Paleo chef or just getting started, investing time into maintaining your cast iron is well worth it. It’s more than just a pan — it’s a link to traditional cooking methods, a healthier choice for your family, and a reminder that the best things in the kitchen don’t come with a non-stick coating.

Do you cook with cast iron? How do you find it? Is this the method you use to season your cookware?

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6 Creative Uses for Leftover Herb Stems

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When a recipe calls for a few fresh basil leaves, a bit or parsley or oregano, what do you do with the stems that get left behind?

If you've been throwing them away – STOP!

Use them whole

For big stems like rosemary, try adding them whole to sauces and soups, then removing them whole before serving.

Make a veggie broth

Keep a bag in the freezer and add stems as you use them. When the bag is full, it's time to make veggie stock!

Use them as herbs

In the conventional way – chop them up really finely and add them to your recipe

Use them as kebab skewers

This one takes a bit more preparation, but it you have big herb plants like rosemary, save the long stems. Wash them thoroughly, then freeze them. Use them frozen in the place of a wooden or metal skewer to have deliciously rosemary infused meat and veggies on your next barbecue!

Make herb infused olive oil

Simply add the stems in an airtight container with some olive oil and leave for a few days. Next time you use the oil, it will have a delicious herb-infused flavour.

Stuff with them

When you stuff a bird or fish, use the leftover herb stems. Remove before serving and the herbs will have infused into the meat/ fish perfectly.

Dry and Powder for Seasoning

If you’ve got a dehydrator or even just a sunny windowsill, you can dry leftover herb stems instead of binning them. Once dry, blitz them into a fine powder using a food processor or spice grinder. This DIY seasoning can be sprinkled onto meats, vegetables, or even blended into Paleo-friendly sauces and dressings. It's a great way to preserve flavour and reduce waste at the same time.

Use in Herbal Teas and Infusions

Many herb stems, like mint, lemon balm, thyme or basil, can be steeped in hot water to create light, refreshing teas. If you're feeling adventurous, try combining different herb stems to make your own custom blends. This is especially good if you're winding down in the evening and want a caffeine-free, natural drink. Just make sure to rinse the stems thoroughly beforehand.

Blend into Pestos and Sauces

While traditional pesto uses only the leaves, the stems of herbs like parsley and coriander are packed with just as much flavour. Try blending stems in with your usual pesto ingredients – you may even find the texture improves. The key is to blend well so they’re completely broken down, leaving no stringy bits behind.

Natural Food Wraps and Steamers

Large herb stems like lemongrass, bay, or rosemary can be used as a base for steaming fish or vegetables, acting as a rack to prevent sticking while also adding a subtle aroma. Similarly, soft, flexible stems from parsley or coriander can be used to tie up food bundles when steaming in parchment or foil, adding both function and flavour.

Add to Ferments

If you're into fermenting your own vegetables (think sauerkraut, kimchi or carrots), herb stems can be added to the jar to bring subtle extra flavour to your ferments. Dill stems work brilliantly with pickles, while thyme and oregano stems add a depth of flavour to brined vegetables. They also look visually interesting through the glass!

Repurpose into Natural Cleaners

This might sound odd, but some herb stems like mint, thyme, and rosemary have natural antibacterial properties. Steep the stems in white vinegar for a couple of weeks and strain. You’ll be left with a wonderfully fragrant, chemical-free household cleaner that’s perfect for wiping down kitchen benches.

Use in Ice Cubes for Cooking and Drinks

Add finely chopped herb stems into ice cube trays with water or olive oil and freeze. You can then toss them straight into a hot pan to begin a recipe, or drop into sparkling water for a subtly flavoured herbal drink. This method locks in the freshness and makes your next cooking session even easier.

Compost or Feed Your Plants

If none of the above ideas appeal, herb stems still have one final use: compost. Adding them to your compost pile or worm farm will contribute to rich, nutritious soil. If you’re growing herbs yourself, it’s a nice way to complete the cycle and keep your garden flourishing.

Why It Matters

Reducing food waste is one of the most powerful, practical steps you can take to live a more sustainable life. From a Paleo perspective, it also fits beautifully with the philosophy of making the most of natural resources, respecting food, and using whole ingredients in creative ways. Every time you repurpose an ingredient that would otherwise be discarded, you’re supporting not only your health, but also the environment.

What About Stems That Are Tough or Woody?

Not all stems are created equal. The tougher, woodier stems of herbs like rosemary and thyme are best suited to infusions, stocks, or as roasting aromatics. Trying to eat them raw or even finely chopped can leave a fibrous texture that’s not pleasant in most dishes. The trick is to match the use to the stem’s texture and intensity — if it’s soft, blend it. If it’s hard, infuse it.

A Note on Storage

If you’re not ready to use your stems straight away, don’t toss them. Wrap them in a damp paper towel and store them in a sealed container in the fridge for a few days. Alternatively, freeze them in a ziplock bag and pull them out as needed for stocks, teas, or marinades.

Final Thoughts

Herb stems are one of the most underappreciated parts of the plant. While many people instinctively discard them, there’s no reason they can’t be repurposed to enhance flavour, reduce waste, and save money. Whether you’re simmering a broth, blending a sauce, or cleaning your kitchen, there’s always a clever way to use those leftover stems. So next time you’re chopping herbs, pause before you compost — and give those stems a second life.

40 Top Paleo Recipes - Quick and Easy Paleo Diet Recipes

Why You Still Need to Wash Pre-Washed Salad

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If you buy a pre-washed ready to eat bag of salad leaves, do you tip straight out onto a plate – or do you thoroughly wash it first? The whole idea of bagged salad mixes is convenience, so it’s no surprise most people don’t wash.

But how do they wash the salad before they bag it? Well it turns out diluted chlorine is commonly used. The chlorine is used to kill any harmful bacteria to ensure the lettuce is safe for our consumption. Seemingly even organic produce is allowed to use a weak chlorine solution for this purpose. Whilst there is supposed to be no trace of the chlorine 24 hours after treatment, do you trust your salad to be chemical free?

With outbreaks of e-coli and salmonella, it’s not surprising the salad growers are keen to sanitise their product. With salad available all year round the pressure is on to produce a cheap product – often meaning growers don’t provide sanitary conditions for their workers – hence the contamination risk. Unfortunately sanitising salad doesn’t remove the risk of contamination, it just makes it less likely.

So what’s the answer? If pre-washed salad could still be contaminated and could contain traces of chlorine is it worth paying the price premium?

Wash your own

A far better option is to spend a fraction of the cost buying fresh, unpackaged greens. Get rid of any wilted, torn or bruised leaves and let them sit in a sink full of ice cold water for 20 minutes. Use a salad spinner to get rid of the water and roll in paper towels to get the rest of the water out. If you store in plastic bags with paper towels to absorb any remaining water, they should remain fresh for over a week in the fridge.
If you buy a pre-washed ready to eat bag of salad leaves, do you tip straight out onto a plate – or do you thoroughly wash it first? The whole idea of bagged salad mixes is convenience, so it’s no surprise most people don’t wash.

But how do they wash the salad before they bag it? Well it turns out diluted chlorine is commonly used. The chlorine is used to kill any harmful bacteria to ensure the lettuce is safe for our consumption. Seemingly even organic produce is allowed to use a weak chlorine solution for this purpose. Whilst there is supposed to be no trace of the chlorine 24 hours after treatment, do you trust your salad to be chemical free?

With outbreaks of e-coli and salmonella, it’s not surprising the salad growers are keen to sanitise their product. With salad available all year round the pressure is on to produce a cheap product – often meaning growers don’t provide sanitary conditions for their workers – hence the contamination risk. Unfortunately sanitising salad doesn’t remove the risk of contamination, it just makes it less likely.

So what’s the answer? If pre-washed salad could still be contaminated and could contain traces of chlorine is it worth paying the price premium?

Wash your own

A far better option is to spend a fraction of the cost buying fresh, unpackaged greens. Get rid of any wilted, torn or bruised leaves and let them sit in a sink full of ice cold water for 20 minutes. Use a salad spinner to get rid of the water and roll in paper towels to get the rest of the water out. If you store in plastic bags with paper towels to absorb any remaining water, they should remain fresh for over a week in the fridge.

How Safe Is Bagged Salad Really?

Despite the chlorine treatment and promises of hygiene, studies have shown that bagged salad is one of the most common culprits when it comes to foodborne illness outbreaks. The moist environment inside the bag, combined with time spent on supermarket shelves, provides the perfect breeding ground for harmful bacteria.

Even a small nick or tear in a leaf can act as an entry point for pathogens like listeria or salmonella. Once inside, bacteria are very difficult to remove—even with washing. If you absolutely must use a bagged salad, inspect the bag closely. Avoid any with condensation, damaged leaves, or with a strong odour upon opening.

Choose Seasonal and Local When You Can

One of the benefits of shopping at your local farmer’s market or even growing your own salad greens is the increased control you have over how the produce was grown and handled. Greens harvested locally are more likely to be fresher and grown in smaller-scale operations with better hygiene standards. Seasonal greens are also less likely to be forced to grow under unnatural conditions or heavily sprayed with chemicals.

When you buy direct from a grower, you can ask how the produce was washed and stored. Many small growers use fresh water only or non-chemical alternatives such as vinegar washes or UV treatments to remove dirt and reduce bacteria.

DIY Salad Mix: The Healthier Option

Why not build your own salad mix at home? Try a combination of baby spinach, rocket (arugula), cos (romaine), and fresh herbs like parsley or coriander. Wash thoroughly, dry, and store in glass containers lined with cloth or paper towel. This gives you all the convenience of a grab-and-go salad without the risk.

To make it even easier, prep several small containers or jars with a base of greens and a few toppings like shredded carrot, chopped cucumber, or nuts. Then just add dressing when you’re ready to eat. It takes just a few extra minutes to do, and you control every ingredient.

Understanding the Chlorine Residue Risk

Though industry groups insist the chlorine used in salad washing is safe and evaporates before reaching consumers, some research suggests chlorine by-products may still be present. Chlorinated compounds can potentially react with organic matter to form substances like trihalomethanes, which have raised health concerns in large quantities.

While occasional exposure is unlikely to cause harm, regular consumption of heavily processed or treated produce may contribute to long-term chemical exposure. Washing your produce at home with a mild vinegar solution (1 part white vinegar to 3 parts water) followed by a cold rinse is a simple step you can take to remove surface residues without adding more chemicals.

The Paleo Take on Convenience

From a Paleo perspective, eating whole, unprocessed, and locally sourced food is always the priority. Bagged salad might offer a quick fix, but it’s a long way from how our ancestors would have gathered and eaten greens. Investing time into washing and preparing your food is part of reconnecting with the process of eating well. It’s also more budget-friendly and significantly reduces your plastic consumption.

Final Thoughts

Next time you're tempted to toss a bag of salad into your trolley, think twice. A little preparation goes a long way toward ensuring your leafy greens are as clean, chemical-free, and nutrient-rich as possible. Washing your own greens might take a few extra minutes, but the peace of mind—and potential health benefits—are worth it.

How to you wash yours?

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9 Paleo Ideas for Leftover Turkey

If you went a bit over the top with turkey, what are you planning to do with the left-overs?

If you’ve not yet served up the original turkey, make sure you get the leftovers in the fridge within an hour or two of serving. I separate it into bones, white meat, dark meat and freeze any left-over gravy straight away.

Stock

The first thing to make is a nice rich stock with the leftover skin, bones and carcass. If you kept the vegetable peelings, throw these in too. Any stock you’re not going to use can be frozen in small batches and will be ready for use in lots of recipes.

Freeze it

I always freeze some too. Just make sure you carve it full first and freeze it in individual small portions, to keep your options open.

Curry

Curry is a great option for turkey. Depending on the spices you use, you can completely transform it. Here is some paleo curry inspiration.

Slow cooker

Your crockpot is perfect for turkey. A low slow heat should make sure it stays moist and tasty. Throw in some veg and have a hot casserole dinner ready for you in the evening.

Salad

Another easy option is a turkey salad for lunch. How about using left-over cranberry sauce as the dressing too?

Soup

Turkey is great for a soup now and especially to batch freeze for later. Try adding in lime and chili for a bit of a kick.

Turkey roll-ups

Instead of bread, how about using nori wraps to make up a perfect turkey lunch option.

Turkey chili

Add some turkey into your favourite chili recipe

Refilled sweet potatoes

These Refilled Sweet Potatoes with Turkey, Mango and Lime make a perfect comfort meal

How do you use your left-overs? I'd love to hear your ideas in the comments, below!

Download Free Paleo Ebooks

This close to Christmas can only mean one thing – time to treat yourself to something. These ebooks are all currently free on Amazon at the time of publishing – so get in quick before the prices go back up.

If you don't have a Kindle, you can download the free Kindle app to read for free on any device.

Why Free Paleo Ebooks Are a Hidden Gem

In the sea of nutrition information online, Paleo books still hold a unique place. Especially when they’re offered for free. Whether you’re just dipping your toes into ancestral health or looking to refresh your motivation, free ebooks are a brilliant, low-risk way to expand your knowledge and stay inspired.

This time of year – with the holidays approaching – is a perfect moment to treat yourself. And what better gift than something that might truly change your approach to food, health, and wellbeing?

What Makes a Good Paleo Ebook?

With so many free options floating around, how do you separate the wheat (well, metaphorically speaking – we don’t eat that) from the chaff? Here are a few things to look for:

Real food focus: Avoid books that lean too heavily on “Paleo” treats or overly processed ingredients. Stick with those that promote meat, vegetables, natural fats, and minimal sweeteners.
Credible authorship: Look for authors with a background in nutrition, functional medicine, anthropology, or real-world Paleo experience.
Practical application: Great books help you do something – whether it’s learning how to transition your pantry, batch cook meals, or fine-tune your macronutrients.

How to Read Kindle Books Without a Kindle

Don’t have a Kindle? No worries! Amazon has free Kindle reader apps for:

iPhone and iPad
Android devices
Mac
PC

Simply download the app, log in with your Amazon account, and your ebooks will sync automatically.

Some of Our Favourite Free Paleo Finds (So Far)

Note: These may no longer be free depending on when you read this – but they’re worth checking out even if the price has gone up slightly.

1. “Paleo for Beginners” by John Chatham

This one’s been in and out of the free category for years. It’s a great intro guide and still one of the most highly downloaded Paleo books on Amazon.

2. “The Paleo Slow Cooker” by Rockridge Press

Perfect for anyone looking to meal prep or make weeknight cooking easier without compromising on nutrition.

3. “Paleo Sweets” by Kelsey Ale

If you're trying to kick sugar cravings but still want a treat now and then, this is a great place to start. Focuses on clean ingredients and doesn’t go overboard with the honey or dates.

4. “Nom Nom Paleo: Food for Humans (Sampler)” by Michelle Tam

While the full book is a paid bestseller, the free sampler gives you a taste of Michelle Tam’s legendary recipes and gorgeous photography.

5. “Quick and Easy Paleo Recipes” by Linda Larsen

Simple, everyday recipes using accessible Australian ingredients – great for busy families or new cooks.

Make the Most of Your Paleo Ebook Library

If you're downloading a bunch of ebooks at once, consider:

Creating collections in your Kindle app: Organise books by “Meal Prep,” “Beginner,” “Treats,” or even “Science.”
Highlighting key passages: Use the Kindle app to mark your favourite ideas, techniques, or inspiration to revisit later.
Trying one new recipe or concept each week: It’s easy to get overwhelmed. Keep it manageable and actionable.

Want a Recommendation Just for You?

If you’re stuck in a Paleo rut or looking to troubleshoot a health issue, free ebooks can be a brilliant starting point. But if you’re not sure where to begin – shoot me a message on the Facebook page or drop a comment below. I’d love to help you pick the right ebook for your goals.

Keeping It Fresh: Don’t Just Collect – Read!

Let’s be honest – free ebooks are addictive. But instead of letting them sit unread, try this challenge: read one chapter a day for a week and take one action based on what you’ve learned. It could be as simple as clearing out your pantry, trying a new veggie, or making bone broth for the first time.

What Paleo Book Changed Your Life?

Was it The Paleo Solution, It Starts With Food, The Primal Blueprint – or something more niche? I'd love to hear what books made an impact on you and why. Let’s build a collective Paleo library of tried-and-tested favourites in the comments.

In Summary…

Free Paleo ebooks are more than just a festive bonus – they’re a gateway to long-lasting health changes. With just a few clicks and a free app, you can stock your digital shelves with inspiration, knowledge, and delicious recipes that support your goals.

So go ahead – treat yourself. Then let me know which one you loved the most.

Why Holidays Are the Perfect Time to Reboot Your Paleo Mindset

Between festive meals, travel, and schedule disruptions, the end of the year can derail even the most committed Paleo follower. That’s why free ebooks are such a timely gift. They’re not just recipe collections — they can serve as a mindset refresh when motivation dips. Whether it's a short guide on emotional eating, a slow-cooker meal plan, or a science-based breakdown of ancestral health, there's something empowering about reading a few pages and reconnecting with why you started this journey in the first place.

Instead of waiting for the classic “New Year, New Me” reset, downloading a few Paleo books now can give you the mental edge to finish the year strong — or at least more consciously. It’s not about perfection. It’s about making choices from a place of understanding, not overwhelm.

Where to Find More Free Paleo Ebooks Beyond Amazon

Amazon may be the most well-known source, but it’s not the only one. Here are a few extra spots you might want to explore:

Author newsletters: Many Paleo bloggers and cookbook authors offer free ebooks or recipe samplers as part of their email sign-up incentives. A quick visit to your favourite blog might surprise you.
Paleo Facebook groups: Members often share links to limited-time free promotions, especially around holidays or new releases.
Online course platforms: Sites like Udemy or Teachable sometimes bundle free ebooks with health courses. Even if you're not interested in the course itself, you might score a great download.
Project Gutenberg & Open Library: While these focus more on historical texts, you might find older public domain nutrition books with interesting insights into ancestral diets.

Convert Your Kindle Ebooks Into Print-Friendly Formats (If You Must!)

If you're like me and prefer a physical book in the kitchen, you might want to print out a few favourite recipes or meal plans. There are tools like Send to Kindle browser extensions or Calibre (a free ebook manager) that allow you to export or format your downloaded books for your own personal use. Just be mindful of copyright — stick to personal use only.

Or keep it simple: screenshot your favourite recipe page, email it to yourself, and print it from there. Perfect for taping inside your pantry or popping into your meal planning binder.

Building Your Own Paleo Reading Challenge

If your digital shelf is overflowing and you don’t know where to start, why not create your own reading challenge? Here’s a simple structure to try:

Week 1: Read a foundational Paleo or ancestral health book to reconnect with the core principles.
Week 2: Choose a practical meal prep or cooking book and try three new recipes.
Week 3: Pick something focused on mindset, sleep, or stress and take one new action per day.
Week 4: Revisit a classic favourite you haven’t opened in a while, and reflect on how far you’ve come.

You could even do this with a friend, or set up a virtual book club in your favourite Paleo community. Accountability always helps — and sharing ideas or meals based on what you’re reading makes the experience richer.

Don't Forget to Leave a Review

One of the best ways to support the Paleo authors giving away their books is to leave a review — even a short one. Honest feedback helps boost visibility for books aligned with real food principles and can encourage others to give them a try. Reviews don’t need to be long; a few sentences about what you found useful or inspiring is enough.

Plus, if a book made a difference for you, a quick review is the best thank-you you can give the author. Most are small publishers or solo entrepreneurs — your support goes a long way.

Quick Paleo Ebook Tips for Busy Weeks

Let’s be real — you may not have time to read 300 pages on nutrition in one sitting. But you do have time to make small tweaks using quick wins from ebooks:

Find a 3-ingredient breakfast and prep it for the week
Copy a 5-minute dressing recipe into your notes app for instant salad upgrades
Bookmark a one-pan dinner and commit to making it midweek
Use a single food list to audit your pantry and do a mini clean-out

Even one change a week from a free ebook can add up quickly. It doesn’t need to be all-or-nothing to be effective.

Your Next Favourite Might Be Free Right Now

With Kindle promotions changing daily, it’s worth checking back regularly — especially around public holidays, Black Friday, and New Year when health-related books often go free for a limited time. If you're in Australia, remember that regional availability sometimes varies — but most titles can be accessed with an international Amazon account or a quick switch of your Kindle store settings.

Let’s Keep Sharing Paleo Gems

Found a gem of an ebook that changed your perspective or gave you a killer recipe? Please share it in the comments below. Whether it's a freebie or something you gladly paid for, your recommendation might be exactly what someone else needs to get unstuck or reinspired on their Paleo journey.

📚 Happy reading — and even happier cooking!

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The Hidden Dangers of Soybean Oil

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If you read the ingredients labels, you’ll have noticed soybean oil is hiding everywhere. Sometimes, you might even see it in a “partially hydrogenated” form, or listed as “may contain canola oil and/ or soybean oil” – as if it’s of no importance what you’re actually consuming. I’ve written before about the problem with soy, but soybean oil is another level.

Soybean oil is high in linoleic acid, as the fatty acid break-down of soybean oil is highly skewed towards PUFA’s (poly-unsaturated fatty acids) – not a healthy ratio and unstable at high heats. On top of this it is commonly genetically modified and highly processed. In other words to be avoided.

The problem is soybean oil is everywhere – and for some reason I’ve noticed it in far more foods in Australia that I did living in the UK. For example, the exact same product, Heinz Salad Cream contains Soybean oil in Australia – and not in the UK version:

Australian Heinz Salad Cream Ingredients:

Soya Bean Oil [Protected with Antioxidant (319)], White Vinegar, Sugar, Egg Yolk, Salt, Mustard, Food Acid (270), Stabiliser (412), Colours (171, 101), Herb Extract.

UK Heinz Salad Cream Ingredients:

Spirit Vinegar, Rapeseed Oil (25%), Water, Sugar, Mustard, Pasteurised Egg Yolks (3%), Modified Cornflour, Salt, Stabilisers – Guar Gum and Xanthan Gum, Colour – Riboflavin.

OK so neither have good ingredients, but it’s interesting how they are so different between the two countries. So different that they’re a completely different product. My salad cream tip? Avoid Heinz and make your own easy paleo mayonnaise.

Where else is Soybean oil hiding?

I’ve also seen it in:

Vinaigrettes/ salad dressings
Mayonnaise
Sauces
Hummus
Crackers

Some brands such as Paul Newman’s seem to use Soybean oil across almost all of their products.
If you’re committed to a Paleo lifestyle, learning how to spot harmful ingredients is an essential part of protecting your health. Soybean oil in particular is an ingredient to keep an eye out for, as it can be surprisingly sneaky in its appearances.

The rise of soybean oil in Australian products

Soybean oil has become the oil of choice for many manufacturers in Australia, thanks to its low cost and long shelf life. However, unlike natural fats from animals or fruits, soybean oil undergoes extensive processing. It’s often extracted using chemical solvents such as hexane, then refined, bleached, and deodorised — none of which are steps you’d consider remotely natural.

Even worse, much of the soybean oil used in food products is derived from genetically modified soybeans. In Australia, GM labelling is not required if the altered genetic material is no longer detectable in the final product — which means oils are often unlabelled despite their GM origin.

Health impacts of excess linoleic acid

The high concentration of linoleic acid (an omega-6 fatty acid) in soybean oil may cause imbalances in the body. While omega-6 is essential in small amounts, modern diets tend to be disproportionately rich in it, especially when consuming processed foods. This imbalance can contribute to inflammation, oxidative stress, and even chronic conditions like obesity and metabolic syndrome.

In traditional Paleo eating, we aim to mimic the ancestral ratio of omega-3 to omega-6, which is estimated to be close to 1:1. Modern Western diets, however, often have ratios of 20:1 or more — largely due to industrial seed oils like soybean oil.

Misleading labelling and deceptive marketing

One of the most frustrating aspects of avoiding soybean oil is how often it is disguised on labels. You’ll see terms like “vegetable oil,” “blended oils,” or even “natural oil blend,” all of which could mean soybean oil. Sometimes it’s listed as “may contain canola and/or soybean oil,” offering no clarity on what’s actually in the product.

Manufacturers are allowed to get away with these vague descriptions because the law permits grouped labelling for similar ingredients. This might make life easier for the manufacturer, but it leaves consumers completely in the dark.

Homemade alternatives for Paleo peace of mind

One of the best things you can do is take control of your ingredients and make your own staples. Not only do you avoid hidden seed oils, but you also cut out other nasties like preservatives, gums, and thickeners.

Here are a few easy swaps:

Mayonnaise: Use free-range eggs, olive oil or macadamia oil, lemon juice, and mustard powder. You can make a fresh batch in under 5 minutes with a stick blender.
Salad dressing: Combine extra virgin olive oil with apple cider vinegar, a touch of mustard, herbs, and garlic for a zesty dressing that’s free from seed oils.
Hummus-style dip: Try using zucchini or cauliflower in place of chickpeas, and blend with tahini, garlic, olive oil, and lemon juice.

Fast food and takeaway traps

Eating out or grabbing takeaway is often a minefield when it comes to hidden seed oils. From salad dressings to grilled meats and even scrambled eggs, soybean oil is frequently used behind the scenes.

When dining out, don’t be afraid to ask questions:

What oil is used for cooking or dressings?
Can you have your food prepared in butter, olive oil, or without added fats?

The more people ask, the more awareness spreads — and restaurants are more likely to offer alternatives when they realise customers care.

Is organic any safer?

Many people assume that organic automatically means better. While this is true in many respects, organic soybean oil is still soybean oil. It’s still rich in omega-6, and it’s still processed. The only difference is that the soybeans were not sprayed with synthetic pesticides or grown from GM seeds.

For optimal health, even organic seed oils should be avoided on a Paleo diet.

Other names soybean oil may appear under

It’s worth noting that soybean oil may appear under different aliases depending on the product and manufacturer. Keep your eyes peeled for these alternatives:

Vegetable oil (unless otherwise specified)
Lecithin (typically used as an emulsifier)
Hydrogenated or partially hydrogenated soybean oil
Glycine max oil (the Latin name for soybean)

Reading labels carefully and understanding ingredient aliases is one of the most powerful tools you have when shopping.

The bottom line: empower your food choices

Avoiding soybean oil isn’t about perfection — it’s about awareness and making informed choices. When you take the time to read ingredient labels, understand the implications of different oils, and make your own staples at home, you reclaim control over your health and wellbeing.

Every time you choose a better alternative, you cast a vote for a different kind of food industry — one that values real ingredients, transparency, and nourishment.

Have you spotted soybean oil in any surprising places? What changes have you made to eliminate it from your pantry? I’d love to hear your thoughts and discoveries in the comments below.

So the moral of the story is – check the ingredients carefully – and if you can’t find a good version – make your own!

Paleo asthma switch on allergies anaphylaxis hives allergic reactions salycilates

Can Asthma Trigger Allergies?

A year or so after developing asthma out of the blue, something strange started to happen to my skin.

At completely random intervals, I started to notice my skin would be covered in small red hives. I changed washing powder, re-washed everything and it made no difference. I wondered if it was what I was eating, so I made myself eat lots of healthy raw veggies. I loved tomatoes, so they tended to be the main thing I’d eat more of to get rid of these bizarre hives. But oddly, they’d get worse. The hives got bigger and bigger and I was completely covered, head to toe in huge angry red hives.

I remember one day I had a terrible hangover, and as well as the headache, woke up with the worse hives I’d ever had competing for space on my skin. I’d drunk wine plenty of times before – what could possibly be causing this? The hives would gradually reduce and either disappear for a while, or suddenly and inexplicably get large and angry again.

Around this time I had a bit of a headache and reached for some ibuprofen. I hadn’t taken it for a while, but it had always been really effective. Pretty much straight after my eyes got really really itchy. I looked in the mirror to see my eyelids had swollen up – I looked like I’d been in a fight! I went to an out of hours medical centre and was given anti-histamine, and it didn’t take long for the swelling to go down. I was told that I must avoid Non-Steroid Anti Inflammatory drugs (NSAID’s) such as aspirin and ibuprofen and that the reaction is likely to get worse with each anaphylactic incident. Great.

It was easy to avoid aspirin and ibuprofen, but the hives kept randomly appearing, so I was referred to an allergy specialist. It was quickly confirmed that Salicylates were causing the hives. I was shown two lists of food, one contained ALL of my favourite foods like tomatoes, cucumbers, capsicum, zucchini and watercress. I estimated about 80% of my diet was on the first list she showed me. The second list, wasn’t food I especially cared for. As you can probably guess, the first list was food high in salicylates. The doctor explained salicylate tolerance as being like a bucket. You can have these foods, but one your tolerance bucket is full, you’ll have a reaction. Keep the bucket low and you can enjoy them in moderation. I now rarely eat these foods and thankfully haven’t had any serious hive episodes since. When I notice red marks starting to appear on my skin, I’m really careful to completely avoid foods even containing moderate levels of salicylates, and I find my skin clears up.

Fortunately with the anaphylaxis, it’s easy to avoid and I’ve only had one (albeit very serious) anaphylactic incident since – an experience I don’t intend to repeat.

I’ve read a lot about asthma and allergies happening at the same time (for example an allergic reaction causing asthma symptoms), but anecdotally I think once you become susceptible to asthma, you turn on the switch to allergy susceptibility. I’d love to hear your experience of asthma and allergies. Do you have asthma and allergies? Did they both start happening at a similar time in your life?

62 sneaky ingredients mislead sugar alternative names labelling

62 Sneaky Ingredients That Mislead You

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It’s common knowledge that sugar is to be avoided, but if only it were that simple. Did you now there are at least 62 words food manufacturers can use, instead of simply saying sugar?

Many of the words on the list, such as Golden syrup and HFCS may be obvious no-no’s, but what about less common words, such as Ethyl maltol and Panocha. Would you immediately know that these ingredients were essentially sugar?

Agave nectar
Barbados sugar
Barley malt/ Barley malt syrup
Beet sugar
Brown sugar
Buttered syrup
Cane juice/ Cane juice crystals
Cane sugar
Caramel
Carob syrup
Castor sugar
Coconut palm sugar/ Coconut sugar
Confectioner’s sugar
Corn sweetener
Corn syrup/ Corn syrup solids

Date sugar
Dehydrated cane juice
Demerara sugar
Dextrin
Dextrose
Diastatic malt
Diatase
Ethyl maltol
Evaporated cane juice
Free Flowing Brown Sugars
Fructose
Fruit juice/ Fruit juice concentrate
Galactose
Glucose/ Glucose solids
Golden sugar
Golden syrup
Grape sugar
HFCS (High Fructose Corn Syrup)
Honey
Icing sugar
Invert sugar
Lactose
Malt/ Malt syrup
Maltodextrin
Maltol
Maltose
Mannitol
Mannose
Maple syrup
Molasses
Muscovado
Palm sugar
Panocha
Powdered sugar
Raw sugar
Refiner’s syrup
Rice syrup
Saccharose
Sorbitol
Sorghum Syrup
Sucrose
Sugar (granulated)
Sweet Sorghum
Syrup
Treacle
Turbinado sugar
Yellow sugar

Whilst clearly it’s best to go for natural foods that don’t need labels, I can’t ever imagine a day where packaged foods aren’t commonplace. So surely those who buy them should be armed with full, honest information about the contents of these products, so they can make an informed decision?

It’s a shame manufacturers are allowed to be so misleading. Wouldn’t it be simpler if they perhaps had to use the word sugar, and follow that with the specific type of sugar? I can imagine many time-poor households trying to make good food choices – despite their best intentions, they can easily end up buying sugar laden foods.

Sugar can be a really confusing topic, especially when even healthy blogs use natural sugars in recipes (I put my hands up to this too, though in my recipes the natural sugar tends to be an optional addition). But are natural sugars actually any better for you – I’ve written the definitive guide to paleo sweeteners to help clear this up.
If you’re committed to a Paleo lifestyle, learning how to spot harmful ingredients is an essential part of protecting your health. Soybean oil in particular is an ingredient to keep an eye out for, as it can be surprisingly sneaky in its appearances.

The rise of soybean oil in Australian products

Soybean oil has become the oil of choice for many manufacturers in Australia, thanks to its low cost and long shelf life. However, unlike natural fats from animals or fruits, soybean oil undergoes extensive processing. It’s often extracted using chemical solvents such as hexane, then refined, bleached, and deodorised — none of which are steps you’d consider remotely natural.

Even worse, much of the soybean oil used in food products is derived from genetically modified soybeans. In Australia, GM labelling is not required if the altered genetic material is no longer detectable in the final product — which means oils are often unlabelled despite their GM origin.

Health impacts of excess linoleic acid

The high concentration of linoleic acid (an omega-6 fatty acid) in soybean oil may cause imbalances in the body. While omega-6 is essential in small amounts, modern diets tend to be disproportionately rich in it, especially when consuming processed foods. This imbalance can contribute to inflammation, oxidative stress, and even chronic conditions like obesity and metabolic syndrome.

In traditional Paleo eating, we aim to mimic the ancestral ratio of omega-3 to omega-6, which is estimated to be close to 1:1. Modern Western diets, however, often have ratios of 20:1 or more — largely due to industrial seed oils like soybean oil.

Misleading labelling and deceptive marketing

One of the most frustrating aspects of avoiding soybean oil is how often it is disguised on labels. You’ll see terms like “vegetable oil,” “blended oils,” or even “natural oil blend,” all of which could mean soybean oil. Sometimes it’s listed as “may contain canola and/or soybean oil,” offering no clarity on what’s actually in the product.

Manufacturers are allowed to get away with these vague descriptions because the law permits grouped labelling for similar ingredients. This might make life easier for the manufacturer, but it leaves consumers completely in the dark.

Homemade alternatives for Paleo peace of mind

One of the best things you can do is take control of your ingredients and make your own staples. Not only do you avoid hidden seed oils, but you also cut out other nasties like preservatives, gums, and thickeners.

Here are a few easy swaps:

Mayonnaise: Use free-range eggs, olive oil or macadamia oil, lemon juice, and mustard powder. You can make a fresh batch in under 5 minutes with a stick blender.
Salad dressing: Combine extra virgin olive oil with apple cider vinegar, a touch of mustard, herbs, and garlic for a zesty dressing that’s free from seed oils.
Hummus-style dip: Try using zucchini or cauliflower in place of chickpeas, and blend with tahini, garlic, olive oil, and lemon juice.

Fast food and takeaway traps

Eating out or grabbing takeaway is often a minefield when it comes to hidden seed oils. From salad dressings to grilled meats and even scrambled eggs, soybean oil is frequently used behind the scenes.

When dining out, don’t be afraid to ask questions:

What oil is used for cooking or dressings?
Can you have your food prepared in butter, olive oil, or without added fats?

The more people ask, the more awareness spreads — and restaurants are more likely to offer alternatives when they realise customers care.

Is organic any safer?

Many people assume that organic automatically means better. While this is true in many respects, organic soybean oil is still soybean oil. It’s still rich in omega-6, and it’s still processed. The only difference is that the soybeans were not sprayed with synthetic pesticides or grown from GM seeds.

For optimal health, even organic seed oils should be avoided on a Paleo diet.

Other names soybean oil may appear under

It’s worth noting that soybean oil may appear under different aliases depending on the product and manufacturer. Keep your eyes peeled for these alternatives:

Vegetable oil (unless otherwise specified)
Lecithin (typically used as an emulsifier)
Hydrogenated or partially hydrogenated soybean oil
Glycine max oil (the Latin name for soybean)

Reading labels carefully and understanding ingredient aliases is one of the most powerful tools you have when shopping.

The bottom line: empower your food choices

Avoiding soybean oil isn’t about perfection — it’s about awareness and making informed choices. When you take the time to read ingredient labels, understand the implications of different oils, and make your own staples at home, you reclaim control over your health and wellbeing.

Every time you choose a better alternative, you cast a vote for a different kind of food industry — one that values real ingredients, transparency, and nourishment.

Have you spotted soybean oil in any surprising places? What changes have you made to eliminate it from your pantry? I’d love to hear your thoughts and discoveries in the comments below.

Sneaky sugars: decoding food labels

Most of us know to avoid obvious sources of sugar, but food labels can be surprisingly deceptive. With over 60 different names used for sugar, it’s easy to be misled. Even health-conscious shoppers can unknowingly consume large amounts of added sugars.

Many of these alternative names are designed to disguise sugar’s presence. Words like “agave nectar” and “barley malt syrup” might sound natural, but they are still forms of sugar and affect the body similarly. Others, like “ethyl maltol” or “panocha,” may be entirely unfamiliar to the average consumer.

Why so many names?

Manufacturers often use multiple types of sugar in a single product to prevent any one type from appearing too high on the ingredients list. This tactic keeps products looking healthier than they are, even when they contain significant amounts of added sugar.

Using multiple names also makes it harder for consumers to identify just how sweet a product really is. Instead of seeing “sugar” as the first ingredient, you might see five or six names scattered throughout the list, which collectively add up to a major sugar hit.

The health implications of hidden sugar

Even when eaten in small quantities, added sugars contribute to inflammation, weight gain, and blood sugar imbalances. They can also negatively impact gut health and increase cravings for processed foods — a vicious cycle that can derail even the best dietary intentions.

For those following a Paleo diet, minimising added sugars is a key principle. The focus is on nutrient-dense, whole foods that nourish and support long-term health. This makes label-reading a necessary skill.

How to spot sugar in disguise

When scanning ingredient labels, here are some common red flags:

Ingredients ending in “-ose” (e.g., dextrose, sucrose, maltose)
Syrups of any kind (e.g., rice syrup, corn syrup, maple syrup)
Words like nectar, juice concentrate, or solids
Unfamiliar terms like maltodextrin or saccharose

A good rule of thumb is this: if you don’t recognise the ingredient, look it up. It may well be a form of sugar.

Making informed choices

Rather than relying on commercial snacks and condiments, consider preparing your own where possible. Homemade dressings, sauces, and even sweet treats give you complete control over what goes in — and what stays out.

You don’t have to eliminate sweetness entirely. Natural options like raw honey, dates, or maple syrup can be used occasionally in Paleo recipes, especially when the sweetness is optional. But even these should be consumed mindfully.

By becoming more familiar with the many names of sugar, you’ll be better equipped to make healthy choices and support your Paleo journey with confidence.

Do you have any sneaky sugar names to add to the list? Drop them in the comments and help others stay informed!

What’s your take on these sneaky misleading alternative words for sugar?