7 Most Pointless Foods to Avoid
13 CommentsAs a fan of real food, some of the things I see on sale completely baffle me. This is my list of the seven most pointless “foods” on sale in a store near you…
1. Packet egg whites.
Where to start with this one? What’s wrong with the poor victimised yolk and all of the nutrition it offers? And exactly how hard is it to crack open an actual real egg?
2. Coconut oil spray.
I wrote a whole post about this one – the point of spray oil is to make sure we have a low fat diet – so given that we aren't scared of fat, coconut oil in a spray can is a complete contradiction…
3. Avocado spread.
My avocados turn brown not longer after I've cut them – yet this stuff stays mysteriously green…
4. Mashed pumpkin.
How hard is it to cook up a pumpkin and mash it?
5. Light coconut milk.
I eat coconut milk and revel in what an incredible fat source it is. They reduce the fat? In coconut milk? There would have to be a national shortage in coconut milk before I’d buy this.
6. Meat in a can.
I just don’t get it?
7. Fruit sugar.
Given that fructose is the sugar we want to avoid – they've cleverly separated it so we can get a huge hit in one go.
Do you agree with my list? What would be on your list of the most pointless foods – and why?
Why These Products Exist – And What That Says About Modern Food Culture
As ridiculous as these “foods” may seem, there’s a reason they exist: convenience, marketing, and in many cases, misinformation. The rise of ultra-processed convenience products is often less about nutrition and more about appealing to people who are short on time, overwhelmed in the kitchen, or bombarded with outdated health myths. The paleo lifestyle calls us to question the status quo, especially when it comes to what we put on our plates. Understanding the drivers behind these pointless foods helps us spot the red flags on supermarket shelves—and avoid falling for the hype.
Convenience Culture vs Real Food
Take mashed pumpkin, for instance. It’s not difficult to prepare at home, yet supermarkets are full of pre-mashed, plastic-sealed options. Similarly, “avocado spread” is targeted at people who believe preparing an avocado is somehow too difficult. This reflects a growing dependence on food manufacturers to do the work for us—at the cost of freshness, nutrition, and often, taste. Real food doesn’t need to be complicated, but modern convenience culture has trained us to believe otherwise.
Cracking an egg, opening a coconut, mashing a pumpkin—these are not difficult tasks. But as soon as there’s a packaged alternative, many people will opt for it, regardless of how compromised that option is. Unfortunately, those decisions often result in inferior food quality, questionable additives, and an increased price tag.
Healthwashing: When Marketing Masquerades as Nutrition
Healthwashing is rampant. It’s the reason we have “light” versions of inherently nutritious products like coconut milk. The logic is deeply flawed—removing fat from something that’s meant to be fatty in its natural state doesn’t make it healthier. It makes it less satiating, more processed, and often full of synthetic thickeners to compensate for the missing richness.
Likewise, “fruit sugar” sounds wholesome. Who doesn’t love fruit? But it’s pure fructose—exactly the sugar we aim to reduce on a paleo or real food lifestyle. The name tricks people into thinking it’s natural and therefore better. In reality, it’s just a marketing spin on an isolated and highly concentrated form of sugar.
Reclaiming the Kitchen: Real Food is Simpler Than You Think
One of the key benefits of following a paleo lifestyle is the reconnection with food preparation. Cooking doesn’t need to be complex or time-consuming. In fact, most real meals can be prepared with just a few fresh ingredients, a sharp knife, and a basic understanding of flavour. Yet we’ve been conditioned to fear the kitchen, outsourcing even the simplest steps to corporations with vested interests in convenience.
Rather than buying pre-mashed pumpkin, you could steam a batch of cubed pumpkin in under 15 minutes and mash it with some olive oil, salt, and herbs. Instead of using coconut oil spray, just scoop a spoonful into your pan. Not only is it less wasteful, but you also avoid propellants and synthetic additives often found in spray cans.
The Environmental Toll of Pointless Products
Many of these unnecessary foods come with excessive packaging, contributing to plastic waste and environmental damage. A tin of “light” coconut milk or a plastic tub of avocado spread may seem harmless on its own—but multiply that by millions of units sold worldwide, and the environmental cost quickly stacks up. Real food usually has a lower environmental footprint when sourced locally and prepared at home.
Choosing whole, unpackaged foods is not only a better choice for your health—it’s a conscious decision to minimise waste and reduce reliance on single-use plastics. That packet of egg whites might shave 30 seconds off your cooking time, but it adds to the landfill problem and strips you of the most nutritious part of the egg.
What to Buy Instead
If you’re trying to stick to a paleo way of eating, skip the supermarket middle aisle full of processed “health” products and instead head to the fresh food section. Here are a few simple swaps that make a big difference:
- Swap packet egg whites for whole eggs from pasture-raised hens. Enjoy the yolk for its rich vitamin A, D, E, and healthy fats.
- Skip avocado spread and buy whole avocados. Mash just before serving and add lemon juice to reduce browning.
- Avoid canned meat and buy fresh cuts. Roast extra at dinner and use leftovers for lunch instead of reaching for a can.
- Say no to “light” coconut milk. Instead, buy full-fat versions with no additives or simply make your own by blending shredded coconut with hot water.
Don’t Fall for the Trap
One of the best defences against these pointless products is education. When you understand how food is made and what goes into processing, it becomes easier to make informed choices. The more you read labels, research ingredients, and think critically about your food, the less likely you are to be swayed by shiny packaging and buzzwords.
Most of these items rely on the fact that people are time-poor or under-informed. But if you value your health, it’s worth asking: am I paying more for something that actually gives me less? Less nutrition. Less freshness. Less satisfaction.
Your Turn: What Would You Add?
There are plenty more “foods” that could be added to this list—from powdered peanut butter and instant scrambled eggs, to cauliflower in a bag and ready-made zucchini noodles that cost three times more than a whole zucchini. Supermarkets are full of examples where common sense has been replaced by marketing spin.
Have you come across a baffling product lately? Something that made you do a double take? Let me know in the comments below. I’d love to hear what makes your list of most pointless “foods” and why. Let’s keep shining a light on food fads that make no sense—and keep championing real, whole, nourishing food instead.
Caribbean Lamb & Squash Curry (Paleo)
3 CommentsBest served with sunshine, reggae music and a fresh coconut with a straw. Failing that, a nice green salad will do.
Caribbean Lamb and Squash Curry
Equipment
- Large heavy-based pan
Ingredients
- 500 g leg of lamb diced and trimmed of fat
- 1 medium butternut squash peeled and chopped into cubes
- 1 onion finely chopped
- 2 garlic cloves finely chopped
- 2 cm ginger grated
- 1 tsp ground allspice
- ½ tsp turmeric
- 2 tsp curry powder
- 2 tsp garam masala
- Juice of 1 lime
- 1 x 400g can chopped tomatoes
- Coconut oil
- Salt and pepper
- Handful fresh coriander finely chopped
Instructions
- Brown the Lamb: Heat a little coconut oil in a large, heavy-based pan and raise the heat until the smell of coconut rises. Add the lamb and brown for 2 to 3 minutes, then set aside.
- Cook the Aromatics: Add a little more oil to the pan and bring down to a medium heat. Add the chopped onions and cook for 3 – 4 minutes until golden. Now add the garlic, ginger, and spices, and stir well for another 3 – 4 minutes, really allowing the flavours to release.
- Simmer the Curry: Add the chopped tomatoes, lime juice, and a little water to the pan, and stir well. Return the lamb, along with the butternut squash. Cover, and simmer gently for 25 minutes.
- Check and Serve: Check the squash is completely tender, then serve garnished with some fresh coriander.
Notes
- Adjust the spice levels to your preference by adding more or less chilli powder.
- This curry pairs well with a green salad or cauliflower rice for a Paleo-friendly option.
- For added richness, you can stir in a splash of coconut milk towards the end of cooking.
If you give this curry a try, I’d love to hear how it turned out!
Exploring the Flavours of Caribbean Paleo Cooking
Caribbean cuisine brings together bold spices, tropical ingredients and slow-cooked techniques that make every dish rich in both flavour and history. When you make this Caribbean lamb and squash curry, you're embracing a tradition of spice-forward meals that are deeply satisfying while remaining entirely Paleo compliant.
Why Caribbean Flavours Work So Well With Paleo
The Paleo lifestyle emphasises whole foods, clean proteins, and nutrient-dense vegetables—many of which align beautifully with traditional Caribbean ingredients. Spices like allspice, nutmeg, thyme, and ginger are not only delicious but also offer health benefits. Coconut milk adds creaminess without dairy, while root vegetables and squashes provide slow-digesting carbohydrates full of fibre, vitamins, and minerals.
Ingredient Swaps and Add-Ins
If you're missing any ingredients or want to put your own spin on this recipe, here are a few simple swaps and additions you can try:
- Instead of lamb, try goat, beef, or even chicken thighs for a different twist.
- Swap butternut squash with pumpkin or sweet potato for a seasonal variation.
- Add chopped spinach or kale towards the end of cooking for a boost of greens.
- Include diced green plantains for a heartier texture and added tropical authenticity.
Tips for Cooking with Lamb
Lamb has a strong, distinctive flavour that shines when paired with robust seasonings like those in jerk and curry blends. If you're new to cooking lamb, here are a few things to keep in mind:
- Look for grass-fed lamb when possible, which aligns more closely with Paleo values and typically has a cleaner taste.
- Trim excess fat to avoid overly greasy results, especially if you're using cuts like shoulder or leg.
- Sear the lamb well before simmering—it adds depth of flavour and locks in moisture for that fall-apart tenderness.
Batch Cooking and Freezing
This curry lends itself exceptionally well to batch cooking. Double or triple the quantities and freeze individual portions for easy midweek meals. Just make sure to let the curry cool completely before freezing, and use airtight containers or resealable freezer bags labelled with the date.
When you're ready to eat, simply defrost overnight in the fridge and reheat gently on the stove until piping hot. The flavours often deepen even further after resting, so leftovers are a bonus rather than a compromise!
Serving Suggestions
This lamb and squash curry is hearty enough to stand alone, but here are a few complementary Paleo-friendly sides to serve it with:
- Cauliflower rice – A classic choice for soaking up all that spicy sauce.
- Steamed greens – Think bok choy, broccolini or silverbeet with a drizzle of lemon juice.
- Simple cucumber salad – Refreshing and cooling, it balances the heat of the curry.
- Pan-fried green bananas – Traditional in Caribbean cuisine and a fun twist for Paleo eaters.
Spice Level Adjustments
If you're sensitive to heat, you can easily dial back the spice without losing depth of flavour. Reduce the quantity of chilli, or use a milder variety. On the flip side, if you're someone who loves a bit of fire, try adding fresh chopped scotch bonnet or habanero—just remember to handle them carefully and wash your hands after!
Entertaining Caribbean-Style
This dish is a showstopper at dinner parties. The exotic aroma alone sets the tone for a festive evening. You can keep the theme going with reggae or steel drum music, and a tropical fruit platter for dessert. Consider serving some homemade coconut water kefir or sparkling lime water with fresh mint to stay refreshed.
Why Paleo Meals Like This Make Sense
Unlike many modern dishes filled with additives, dairy, grains, or preservatives, this Caribbean lamb curry stays true to both its cultural roots and Paleo values. By focusing on slow-cooked meat, vegetables, herbs, and spices, you're giving your body something nourishing, satisfying and truly enjoyable.
It's also proof that eating Paleo doesn’t mean sacrificing excitement or indulgence. Quite the opposite—it invites creativity, cultural exploration, and new textures and tastes at every meal.
Share Your Version
Did you try a different protein? Add something extra? Make it in a slow cooker? I'd love to know how you adapted the recipe! Drop a comment and share your tips so others can benefit too.
Caribbean flavours, Paleo style—it really doesn’t get much better than this.