Food Archives - Page 6 of 35 - The Paleo Network

Why you need big freezer deep freeze frozen Paleo Network-min

Why You Need a Big Freezer on a Paleo Diet

I’m lucky to have a fairly big freezer, and I can’t recommend it enough, for so many paleo reasons. Here's why a good size freezer could transform your paleo diet

Once a week cooking

I’m a huge fan of batch cooking – if you’re going to go to the effort of cooking dinner, why not make 8 dinners out of it? Whatever I’m making, I always at least double up the ingredients. I freeze individual portions in large freezer bags that I lay flat. This means they’ll defrost far quicker than if you freeze them in a big lump.

Grass-fed meat in bulk

So many farmers will sell amazing quality grass-fed beef – but only if you’ll buy a whole cow, or even just a quarter. This is great to share with friends – it’s far cheaper, you get some great cuts you might otherwise overlook. But it will need a lot of freezer space. With a big freezer, you could get all the meat you need to last for months and months in one purchase.

No wastage

If you’ve had a big harvest of home grown veggies, just freeze it for fresh home grown produce, all year round.

Smoothies always ready

Fruit is another great reason to have a good size freezer. Grad a handful of berries and add to your blender mix for an instant ice cool smoothie.

Paleo ice cream

Who needs an ice cream maker when you can make your own paleo ice cream and have it waiting for you in the freezer!

Budget conscious

A freezer is the best way to eat on a budget. Whenever you find special buys of meat or produce – buy and freeze!

Emergency paleo meals

We all have those days when we’re too busy, too tired, or just not in the mood to cook. This is where your freezer can truly save the day. Having a stash of fully cooked Paleo meals means you’ll never be tempted to reach for takeaway or processed foods. Simply defrost and reheat a healthy homemade option — no compromise, no stress.

Freezing bone broth and stocks

Bone broth is a staple of the Paleo diet thanks to its gut-healing properties and rich mineral content. Make large batches and freeze them in portion-sized containers or even ice cube trays. This way, you’ve always got broth ready for soups, sauces, or sipping on its own for a nutrient boost.

Prepping your own frozen veg

Instead of relying on commercial frozen veg (which often contain additives), blanch and freeze your own. This is particularly handy when your favourite veggies are out of season or if you've found a great deal at the farmers’ market. You’ll avoid waste and have instant access to clean, additive-free sides for any meal.

Frozen herbs and aromatics

If you grow your own herbs or buy them in bulk, freeze them in olive oil using an ice cube tray. You’ll have flavour bombs ready to go for cooking — no wilting or wastage. Garlic, ginger, and even chopped onion can be frozen and added straight into your cooking, saving prep time while keeping things Paleo and fresh.

DIY frozen snacks and treats

Use your freezer for pre-made bliss balls, energy bites, or chocolate bark made with coconut oil and raw cacao. These are perfect for when a craving strikes — without reaching for non-Paleo treats. You can also freeze bananas and blend them into a soft-serve style dessert, or keep avocado halves ready for guacamole in minutes.

Seasonal eating made simple

A freezer makes seasonal eating effortless. Buy or grow produce when it’s at peak ripeness and price, then freeze for year-round access. This means you can enjoy mango, stone fruits, or asparagus long after their season ends — all while keeping your diet varied, nutrient-dense and local.

Time-saving marinades

Marinate your meat before freezing. This not only saves time but results in deeply flavourful meals, as the marinating continues during the freezing and defrosting process. Store them in flat freezer bags with all the marinade ingredients already added, ready to cook straight from thawing.

Organised meal planning

A large freezer lets you organise by meal type — breakfasts, dinners, snacks, sauces, broths, and so on. Use labelled containers or bags, and you’ll always know exactly what’s available. This makes it much easier to stick to your Paleo plan without resorting to quick-fix meals that don’t align with your goals.

Freezer must-haves for Paleo eaters

Pre-cooked grass-fed mince dishes like Bolognese or chilli
Homemade soups and stews in single serves
Portion-sized coconut flour muffins or breads
Raw meat and seafood, portioned and labelled
Frozen bananas and berries for smoothies and treats
Bone broth cubes or jars
Pre-cut stir-fry veggies
Stocked-up frozen herbs and aromatics

Freezer tips and tricks

To maximise your freezer’s potential:

Always label your bags or containers with the name and date.
Use airtight, BPA-free containers or silicone freezer bags to preserve flavour and avoid freezer burn.
Cool hot food completely before freezing to maintain texture and avoid condensation.
Group items by type or meal category using plastic bins or baskets for quick access.
Rotate stock frequently to use older items first — Paleo and practical!

Whether you’re a seasoned meal prepper or just starting out, investing in a big freezer can elevate your Paleo lifestyle from good to great. It reduces stress, increases variety, saves money, and ensures you always have clean, delicious food ready to go. What are your favourite Paleo freezer staples? Let us know in the comments!

Gwyneth Paltrow Fails the Food Challenge

1 Comment

After doing my own $50 food challenge and seeing first hand just how hard it is to eat well on a budget, I was somewhat bemused to see Gwyneth Paltrow's attempts to feed her family on a budget. The #FoodBankNYCChallenge she undertook was to eat on $29 USD (equivalent to about $37 AUD). This was said to be the average amount an American receiving food stamps gets on the Supplemental Nutrition Assistance Program (SNAP) – though apparently the true amount is actually closer to $45 USD. I've found food considerably cheaper in the US, so I suspect your money would go a lot further there.

This is what $29 gets you at the grocery store—what families on SNAP (i.e. food stamps) have to live on for a week. pic.twitter.com/OZMPA3nxij
— Gwyneth Paltrow (@GwynethPaltrow) April 9, 2015

Gwyneth lasted four days on the challenge before she had to give up and eat some chicken and black licorice. As you do.

Food choices

Gwyneth's choices are very different to mine. Here's what she bought:

a dozen eggs,
black beans,
green peas,
onion,
avocado,
brown rice,
soft tortillas,
lettuce,
garlic,
scallions (spring onions),
cilantro (coriander),
a sweet potato,
a tomato,
an ear of corn and
seven limes

Yes, she bought seven limes. Whilst limes (and avocados) may be considerably cheaper in Southern California than they are here – there are far better ways to stretch a budget than by buying limes. The whole shopping basket is low calorie and low fat.

Vitamins v Calories

Whilst the food bought may be great from a nutritional perspective – there just aren't enough calories. The food she bought works out at about 1000 calories a day. And when you're on a budget, calories are important, especially if you're doing physical work or have a family to look after.

I would look at food from a cost-per-calorie perspective and try to bulk meals out with potatoes and rice (whilst not strictly paleo, I think white rice is a good compromise on a very tight budget). Meat is expensive – but bones can be cheap. A huge pot of bone broth is great alone, or as the base of many dishes and must be one of the cheapest things you can make.

I'd be really flexible with my fresh produce, and based it entirely off what is in season – and what is sold off at the end of the day, or is on special offer. Unless organic food was cheaper than conventional, I'd accept it as an unrealistic option. I'd happily buy packs of frozen veg, if they worked out cheaper than their fresh equivalent.

Finding Affordable, Paleo-Inspired Staples

Eating well on a limited budget doesn’t mean abandoning your principles entirely — but it does require compromise and a little creativity. When aiming to keep grocery costs under $40 per week, it’s crucial to focus on ingredients that offer the best nutritional return per dollar. While the strictest version of paleo might be difficult to sustain financially, a wholefood-focused approach using paleo principles as a guide can work surprisingly well.

Start with the basics: eggs are an incredibly cost-effective source of protein and healthy fat. Even with rising prices, they’re still one of the cheapest and most versatile animal proteins available. Tinned fish, such as sardines in springwater, can also be affordable and nutritious. Though some may not be strictly paleo due to packaging or slight processing, their omega-3 content makes them a valuable compromise.

Strategic Use of Non-Paleo Fillers

While grains like rice or oats aren’t paleo, including a small amount of white rice in a budget plan can make meals go much further. It’s neutral, non-inflammatory for most people, and fills the gap where more expensive carbs like sweet potato might be too costly in quantity. Bulk ingredients like lentils or chickpeas also offer protein and fibre at a fraction of the cost of meat — again, not paleo, but practical for budget-conscious planning. When soaked and cooked properly, they can be made more digestible and still support a healthy overall diet.

Mastering the Freezer Aisle

Frozen vegetables are an underrated asset when eating on a tight budget. They're often harvested and frozen at peak ripeness, meaning they retain nutrients well. A large bag of frozen spinach, beans, or cauliflower can form the base of stir-fries, stews, or side dishes for days. They’re also less likely to spoil, reducing food waste – a critical factor when every dollar counts.

Broth: The Budget Powerhouse

One of the best ways to extract maximum nutrition from minimal spending is through homemade bone broth. A few dollars spent on bones from the butcher – or even saved from previous meals – can be turned into a rich, mineral-packed broth. Simmered with leftover veggie scraps, it creates a base for soups, stews, and even sauces. It’s warming, nourishing, and stretches small amounts of meat and vegetables into multiple meals.

Meal Planning for Cost and Variety

When you’re working with limited funds, planning your meals in advance becomes essential. Instead of buying ingredients for specific recipes, look at what’s on special or marked down and build your meals around that. One-pot meals like soups, casseroles, and stir-fries allow you to use inexpensive cuts of meat, filler vegetables, and whatever herbs or spices you already have on hand. A big batch cooked at the start of the week can feed you multiple times with minimal effort.

Here’s an example of a possible meal rotation on a budget:

Breakfast: Scrambled eggs with sautéed frozen spinach or fried rice made with leftover vegetables and egg.
Lunch: Vegetable soup with a bone broth base, thickened with potatoes or pumpkin.
Dinner: Stir-fried frozen vegetables with a small amount of mince or leftover roast chicken, served over white rice or mashed sweet potato.

Shopping Smart: Where and When

Discount grocers, ethnic supermarkets, and farmers markets close to the end of trading hours often yield the best deals. Some supermarkets also have dedicated clearance sections for fruit and veg that are slightly bruised or nearing their best-before dates. These can be perfect for soups, slow cooking, or freezing for later use. Apps like Too Good To Go or local food waste groups on social media can also be a goldmine for heavily reduced groceries.

Managing Without Perfection

It’s important to acknowledge that eating within paleo ideals can be tough when every cent matters. That’s okay. The goal should be to get as close to whole, unprocessed foods as you can, while accepting that some compromises are necessary for survival. Perfection isn’t the point – nourishment is. A budget-conscious, flexible approach may include some rice, legumes, or non-organic produce, and that’s absolutely fine. Prioritising what matters most to your health and wellbeing is a deeply individual choice.

Final Thoughts

Gwyneth Paltrow’s basket of limes and scallions may not have been the most practical approach to budget eating, but it did highlight how tough food insecurity can be – even for those with the best intentions. When you're living it day-to-day, feeding yourself (and possibly your family) becomes about making careful, deliberate choices. With some planning, flexibility, and a focus on real, simple ingredients, it is possible to eat well without spending a fortune. And if you can stretch your $40 to include the occasional treat – even better.

How would you manage a strict food budget of under $40 a week?

5 Ways to Choose a Quality Coconut Oil

2 Comments

Coconut oil is like wine – there are lots of great ones if you know where to look, just as there are some very disappointing ones out there! So make sure you get what you’re paying for.

We all know by now how good coconut oil is, it’s a great way to get more fat in your diet, it’s really stable at high temperatures and it’s really good for cooking in. But if you’ve recently searched for coconut oil, you’d be forgiven for feeling completely overwhelmed and confused at the choices available.

So, what do you need to consider?

Choice One: Refined or Unrefined.

Coconut oil is either refined, or unrefined. A refined oil won’t have that coconut taste or smell, so it can be a good one to have on hand for cooking more delicate dishes, that you don’t want to take on that distinct coconut flavour. Refined coconut oils will still have a great fatty acid profile (and full of those great MCT’s). If the label doesn’t specify, assume it’s a refined oil. Of course to refine the oil is to process it. So if you can, stick with an unrefined oil – but this is great to have on hand for a particular recipe that demands it, or if you’re cooking for someone who can’t stand the taste of coconut.

Unrefined oil is a staple in my house. It does have the distinct coconut flavour, however, between brands there is a huge variation. Some taste way milder than others, so it’s best to try a few until you work out which is your favourite.

Choice Two: Virgin or Extra Virgin.

You’ll likely only see these labels on unrefined coconut oil and unfortunately there seems to be a lot of ambiguity about what they actually mean. As a base assumption, virgin and extra virgin should be a lot purer, and from the first pressing of the coconut.

Choice Three: Expeller-Pressed, Cold-Pressed and Centrifuged

Your next option is how the oil was extracted from the coconut. The less heat used in the process, the more raw the final product – the milder the flavour will be. If the extraction process did heat the oil, it’s not too much of a concern as coconut oil is so stable at high temperatures.

Choice Four: Bulk, Jar or Spray

Your next choice is how you buy the oil. If you use a lot of it, you’ll do far better buying in bulk, instead of individual jars. And as I’ve written about before – I strongly suggest you avoid buying a spray can of coconut oil!

Choice Five: Where to buy

I find it so expensive to buy coconut oil local unfortunately – it’s also hard to find it in bulk quantities. I buy mine from iherb, who ship internationally (get $5 off using code DUV741). It works out far cheaper and they’re got such a big range you can experiment with a few, to work out which you prefer.

And if you do buy a bad one? Don’t throw it away – there are loads of non-edible uses for it!

Grow your own veggies vegetable patch organic gardening Paleo Network

Why I’m growing my own veggies

2 Comments

Just a few weeks ago I converted the old sand pit that the previous occupants of my house had left behind, to a vegetable patch. Well, when I say converted, I mean mixed some topsoil into the sand. I also re-purposed an old archway they’d left behind into a climbing frame for some green beans.

I put in loads of different seeds to see what would work, and basically forgot about them – until yesterday I saw 28 fully grown beans climbing up the arch! The basil is also working well, but it looks like the spinach I planted has been a bit too much of a hit with the slugs.

I’d love to become completely self-sufficient, even if just for vegetables – hopefully with a bit more experimentation I’ll be able to plant more of what works and abandon planting seeds that have no chance in my garden.

Vegetables are surprisingly expensive to buy – and there’s no choice. There are perhaps three varieties of tomatoes, one type of zucchini, two spinach varieties – whereas in the real world there are hundreds of varieties. Take the beans as an example, they’re currently about $5 a kilo at my local supermarket (non-organic). I bought the entire packet of seeds for $1.50 and it looks like I’m going to get quite a big crop.

I also love the idea of being able to pick my dinner off the vine/ plant immediately before cooking it. You really can’t get any fresher than that! Of course, I can also guarantee that my veg hasn’t been sprayed with nasty chemicals, so that’s another huge win. And what can be more satisfying than eating the rewards of your labour!

I’m hoping that since temperatures never really get down to a frost here, I’ll be able to grow something all year round. But failing that hopefully with the aid of my dehydrator, some pickling recipes and my freezer, I should be able to wean off buying my veggies from the supermarket.

Whilst I have got a garden, I’m hardly using any space for my veg – if you’ve just got a balcony, or can squeeze in a window box, you’d be amazed what you can grow – give it a try!

Getting the Most Out of a Small Garden

If you’re working with limited space, don’t be discouraged. In fact, some of the most productive gardens come from small, well-managed plots or containers. Vertical gardening is a game-changer — climbing frames, trellises, and even hanging baskets can help maximise growing space and improve airflow around plants. For things like tomatoes, cucumbers, peas and of course, beans, growing upwards rather than outwards means a bigger harvest from less ground.

Raised beds are another great option, particularly if your garden has poor soil. They allow for better drainage and give you full control over what goes into the soil. A mix of compost, aged manure and topsoil can create a nutrient-dense base that supports a wide range of crops. Raised beds also make it easier to access your veggies without bending or kneeling, which is a bonus if you're out there every day weeding or harvesting.

Planning for Year-Round Produce

Here in Australia, the relatively mild winters mean that year-round growing is more than possible in many regions. Even in cooler areas, with a bit of protection like cold frames, row covers, or greenhouse tunnels, you can continue to harvest fresh food right through the colder months.

Try planting cool-weather crops like kale, silverbeet, beetroot, carrots, broccoli, and radishes as your summer crops begin to fade. You can stagger your plantings to ensure a constant supply and make use of microclimates in your garden — sunny walls, sheltered corners or areas with slightly warmer soil. Keeping a simple planting diary can help you track what grows well and when, making next year’s garden even more successful.

Companion Planting for Natural Pest Control

One of the most effective ways to grow food without relying on chemicals is by planting strategically. Companion planting pairs crops that help each other thrive. For example, basil can improve the flavour of tomatoes while deterring pests. Marigolds planted near beans or zucchinis can help ward off aphids and whiteflies. Nasturtiums are excellent decoys, drawing pests away from your main crops.

Incorporating herbs throughout your vegetable beds not only boosts biodiversity but helps mask the scent of your crops from unwanted visitors. You’ll find fewer pests and a more resilient garden overall — and of course, having fresh herbs at your fingertips is a culinary bonus.

Making Use of Every Harvest

When your garden starts to flourish, you may find yourself with more produce than you can eat fresh. That’s where preserving methods like fermenting, freezing and drying come in handy. With a dehydrator, you can turn tomato gluts into sun-dried tomatoes, or kale into crunchy chips. Herbs can be dried and stored in jars to use all year round. Fermenting is another easy option — think homemade sauerkraut, kimchi or pickled cucumbers using basic brine and spices.

Freezing is ideal for things like spinach, green beans, chopped zucchini and cooked tomato sauces. Just be sure to blanch vegetables first to lock in colour, flavour and nutrients. Label everything clearly and rotate your freezer stock so nothing goes to waste.

Seed Saving and Swapping

Once you’ve had success with a few crops, you might consider saving seeds from your best plants. This not only saves money but encourages plants that are naturally adapted to your soil and climate. Start with easy ones like beans, peas, tomatoes and chillies — just be sure to dry the seeds thoroughly and store them in a cool, dark place.

Joining a local seed swap or gardening group can also be a great way to expand your collection without buying expensive seed packets. Many communities run informal exchanges or even host seasonal meetups where people trade seedlings, cuttings and gardening tips.

Creating a Low-Maintenance System

Gardening doesn’t have to be time-consuming if you set up systems that work for you. Mulching around plants helps retain moisture, suppress weeds and improve soil quality as it breaks down. Using a drip irrigation system or even recycled grey water can reduce watering time and keep your crops happy during dry spells.

Regular feeding with compost tea or seaweed solution helps boost plant health naturally. And if you keep compost bins or worm farms, you’ll always have access to nutrient-rich organic matter to top up your beds — no store-bought fertiliser required.

The Satisfaction of Growing Your Own

There’s something truly rewarding about eating a meal where every vegetable came from your own backyard. It’s not just the taste — which is almost always better than store-bought — but the satisfaction of knowing you planted the seed, nurtured it, and harvested it yourself. Gardening connects you with the food you eat in a way that buying from the supermarket simply can’t match.

Even failures are part of the learning process. You’ll discover which crops do well in your microclimate, which pests to watch for, and what soil amendments your patch might need. Over time, you’ll refine your approach, and your garden will become more productive, more resilient, and more tailored to your needs.

Start Small, Grow Big

If you’ve been thinking about starting a veggie patch but haven’t yet taken the plunge, there’s no better time to get started. You don’t need acres of space — even a few pots on a balcony can yield fresh herbs, salad greens, or cherry tomatoes. The key is to begin with a few easy crops, build confidence, and expand from there. You’ll be amazed at what a small plot of soil and a little sunlight can provide.

I’d love to hear if you grow your own veggies, and what you’ve had most success with! Any tips would be gratefully received!

Is bacon really bad unhealthy nitrates processed paleo

Is Bacon Really So Bad?

3 Comments

Whenever I even mention the b word I get called out. Yep, apparently bacon is highly processed and must be avoided at all costs.

But is it really bad?

Almost everything we eat is processed in one way or another. We buy our meat cut, or maybe ground. We buy our meat dried or frozen. When I think of processed meat, I think of meat that has been ground up, combined with chemicals and other dubious ingredients and given a completely new form and shape (think “chicken” nuggets and hot dogs). Bacon is not processed like this.

Why is bacon so different?

Bacon has been around for a long time, from the days we needed to preserve our meat to enable us to keep it for longer without it going bad. I don’t think the fact it’s preserved is the issue – the issue is how it’s preserved – and there are a lot of differences here.

Traditionally, bacon would have been preserved using salt, but since we’ve all got so worried about the wrong things being unhealthy, we now avoid sodium like the plague – so many modern techniques use ingredients that are a long way from natural, to preserve the meat.

If you’ve looked at the ingredients on packs on bacon, you’ll have seen huge differences. Looking at my local store, they offer bacon with contents between 83% and 95% pork – clearly the lower pork content bacon is to be given a wide berth.

But what about the other ingredients in packages bacon? Here are the ingredients I found, in various quantities:

Water,
Salt,
Dextrose (Corn), Dextrose (Maize),
Hydrolysed Vegetable Protein (Maize)
Sucrose, Sugar (yes – they add SUGAR to bacon!)
Mineral Salts (450, 451, 452),
Antioxidant (316),
Sodium Nitrite (250).
Food Acid (325)

But did you know you can get bacon uncured, without any of this? If you have a butcher like mine, you’ll be able to get pasture raised uncured bacon, without any of these additional ingredients.

What about nitrates?

Nitrates are a big talking point when it comes to bacon. Well, even unprocessed bacon contains nitrates naturally, and believe it or not celery is high in nitrates – and we don’t see warnings on sticks of celery. For more information on why dietary nitrates aren’t a bad thing – check out these studies: Inorganic Nitrate Supplementation Lowers Blood Pressure in Humans: Role for Nitrite-Derived NO Hypertension, 2010, 56, 274-271 and Dietary Inorganic Nitrate Improves Mitochondrial Efficiency in Humans.Cell Metabolism, 2011, 13, 149-159.

As for the sodium, when you eat a natural paleo diet – it’s often actually a good thing to get more sodium into your diet.

And the fat content?

Of course, a huge argument against bacon is the saturated fat content. Yes, bacon is a lot higher in fat than turkey. But I don’t need to tell you why eating fat is not a problem, do I?

What do you think about bacon? Do you eat it often? Where do you get yours?

Are You Eating Contaminated Fruit?

3 Comments

I've bought frozen fruit quite a few times recently. It’s often far cheaper than the fresh equivalent, and it’s far less wasteful, since I don’t eat a lot of fruit. In the summer it’s great for a quick frozen dessert too.

So I’ve been horrified to read about the recent contamination recall on frozen mixed berries. Apparently certain packs have been recalled due to a potential Hepatitis A contamination. It hasn't been long since the horse meat scandal, but this seems so much worse, since the only ingredient in these packs is the fruit. With the hose meat contamination, it seemed to be mainly in heavily processed foods.

With illness starting up to 28 days after exposure to the Hepatitis virus, it may not even be clear yet how widespread the issue is. The official advice is now to boil berries before eating – but really, who does this?

The other shocker with this latest recall, is that the fruit in question is from China and Chile. I meticulously check where any fish and seafood I buy comes from, but had naively assumed the fruit would be domestic.

It really begs the question how can the contaminate have got into the product in the first place? Contamination often seems to occur through transfer of fecal matter from an infected person. Unbelievable that in this day and age of health and safety standards that could happen.

After hearing about this latest scare, I'm going to freeze my own fruit from now on. It’s going to be local fruit, washed and organic. It seems to be the only way to ensure you actually know what you’re eating.

How Safe Is Imported Produce?

The recent frozen berry contamination highlights a much bigger issue — the risks associated with imported produce. While Australia has strict food safety regulations, imported food is subject to different standards. Despite some testing, not all shipments are thoroughly screened. Many countries that export produce to Australia have lower hygiene standards, and even if a supplier is following guidelines, cross-contamination during harvesting, processing, or packaging can still occur.

When we rely on imported food, we’re often in the dark about the conditions it was grown, handled, and packaged in. The cost savings might seem appealing at first glance, but it comes at the expense of transparency and control. Buying local doesn’t just support Australian farmers — it drastically reduces the chain of custody, making it easier to trace and trust the food you eat.

Why Boiling Berries Isn't the Answer

The advice to boil frozen berries before consumption might sound like a simple fix, but it’s far from practical. Berries are often used in smoothies, desserts, and raw dishes where texture and flavour matter. Boiling them alters the consistency and can destroy the very nutrients that make berries such a healthy addition to your diet — particularly vitamin C and antioxidants, which are heat-sensitive.

More importantly, the need to boil fruit before eating should be a red flag in itself. We shouldn’t have to cook our food just to make it safe from viral contamination. This approach treats the symptom, not the cause. Instead, the focus should be on securing clean supply chains and demanding better oversight from food regulators.

The Value of Seasonal, Local Fruit

One of the best ways to avoid imported frozen fruit is to buy local produce when it’s in season and freeze it yourself. Not only is this safer, but it’s often cheaper, and the taste is superior. Strawberries, blueberries, and mangoes, when bought at peak season, can be frozen at home and used later with no compromise in quality.

Look for local farmers markets, co-ops, or fruit picking opportunities in your region. These often provide the freshest fruit with minimal handling, and you’ll be supporting local growers who take pride in their standards. Freezing your own fruit allows you to control everything — from the moment the fruit is picked to how it's stored and used.

How to Freeze Fruit at Home

If you’ve never frozen your own fruit before, it’s easier than you might think. Here’s how to do it safely and effectively:

Choose ripe, unblemished fruit: Wash thoroughly and allow to air dry.
Slice if needed: Cut larger fruit like mangoes or peaches into bite-sized pieces.
Pre-freeze: Spread fruit in a single layer on a baking tray lined with baking paper and freeze until solid. This stops clumping.
Store: Transfer to freezer-safe zip lock bags or airtight containers, label with date and type, and store in the freezer for up to 12 months.

This method helps preserve the structure, flavour, and nutritional content of your fruit — perfect for smoothies, baking, or snacking straight from the freezer.

The Bigger Problem: Processed Convenience Foods

Food recalls like the berry incident tend to get a lot of press, but they’re just the tip of the iceberg. Many processed convenience foods — even those marketed as “healthy” or “natural” — are made using imported ingredients from questionable sources. Whether it’s frozen vegetables, pre-cut salad mixes, or packaged snacks, the more handling and processing a food goes through, the greater the risk of contamination.

That’s why a paleo approach, focused on simple, whole foods that are close to their natural state, offers a powerful line of defence. When you prepare meals from scratch using fresh, seasonal produce, you drastically reduce your exposure to risky ingredients and hidden contaminants.

What Needs to Change?

Ultimately, the solution lies in better regulation and consumer awareness. Food imports should be subject to rigorous, consistent testing — especially when they come from countries with lower sanitation standards. Label transparency should also be mandatory. Consumers deserve to know not just the country of origin, but also how the food was handled, processed, and transported.

In the meantime, the best thing we can do is vote with our wallets. Support businesses and brands that prioritise traceability and ethical sourcing. Choose Australian-grown wherever possible. And when in doubt, go back to basics — fresh, local, and home-prepared beats processed and imported every time.

Final Thoughts on Frozen Fruit Safety

The frozen berry scare might be out of the headlines now, but it shouldn’t be forgotten. It serves as a wake-up call about the importance of food traceability, quality control, and consumer vigilance. Freezing your own fruit is a simple and empowering step towards a safer, more nutritious kitchen.

So next time you’re at the shops or market, think about what’s in season, what’s local, and what you can freeze yourself. It’s a small action, but it adds up — for your health, your confidence in your food, and for the safety of those you prepare meals for.

I wonder what the next food scare will be?

Happy Thanksgiving paleo recipes turkey healthy

Happy Thanksgiving from The Paleo Network

1 Comment

With a lot of my readers being American, I couldn’t ignore the fact that today is Thanksgiving in the USA. So if you’re American – Happy Thanksgiving – and if not – how about having your own international Thanksgiving day? It’s often quite hard to get hold of Turkey where I live in Australia, but I find it a little easier to obtain at this time of year, thanks to the American Expats who live here!

If you are celebrating Thanksgiving, how can you accommodate your guests while still keeping it Paleo? Fortunately there are several options out there that will be great for everyone, using a few substitutions to the traditional Thanksgiving menu.

Substitution Ideas For Traditional (Non Paleo!) Thanksgiving Recipes:

Substituting bread crumbs. A lot of recipes will ask for bread crumbs when you are cooking. A good alternative to bread crumbs is crushed up pork crackling/ pork rinds. Just crush them to the same consistency as you would bread crumbs – or alternatively try ground nuts.

Instead of sugar, if you can, try to omit entirely. If you can’t, try a more natural sweetener, like raw honey.

Substitute starch with spaghetti squash, butternut squash, or acorn squash.

If you’re primal/ dairy free and your recipe needs butter; try using nut oils or coconut butter instead. Replace cow’s milk with coconut milk.

If you are planning on making a salad use a natural dressing like olive oil and lemon or lime.

If you’re making a dessert, a recipe may call for whipped cream. An alternative to whipped cream is chilled coconut milk – both healthy and delicious.

Instead of making a traditional desert, keep it simple with berries in coconut milk.

Cooking for a group of family and friends is a great chance to show case your Paleo diet – and show that eating healthy food does not sacrifice amazing tasting food.

Paleo Thanksgiving Menu Ideas

If you’re putting together a full Paleo-friendly Thanksgiving feast, there are plenty of ways to stay true to tradition without compromising on health. The key is to focus on whole, seasonal ingredients and natural flavours that don’t rely on processed shortcuts. Whether you're preparing a small gathering or a larger festive table, here are a few menu ideas to inspire your Thanksgiving celebration:

Starter: Roasted butternut squash soup with a swirl of coconut cream and fresh herbs.
Main: Herb-roasted turkey with garlic, rosemary, lemon and a side of rich homemade pan juices (no packet gravy here!).
Stuffing: Ditch the bread and make a delicious stuffing with pork sausage, mushrooms, celery, onion, herbs, and chopped walnuts.
Sides: Try roasted brussels sprouts with crispy bacon, or mashed cauliflower with garlic and ghee as a creamy alternative to potatoes.
Dessert: Baked cinnamon apples with chopped pecans, or a pumpkin custard made with coconut milk, eggs, cinnamon and nutmeg.

By creating a festive menu from clean, whole ingredients, you’ll impress even the non-paleo guests at the table — and avoid the heavy food coma that often follows a traditional Thanksgiving meal.

Entertaining Guests with Dietary Differences

Hosting Thanksgiving can be tricky when your guests have different dietary preferences or health considerations. Fortunately, many Paleo dishes are naturally gluten-free, dairy-free and grain-free, making them suitable for a wide range of dietary needs. If you’re accommodating vegetarians or people with nut allergies, consider serving a few additional dishes, such as a hearty roast vegetable medley or a coconut milk-based soup without added nuts.

It’s helpful to label dishes or let guests know which options are Paleo, nut-free, or dairy-free. If someone offers to bring a dish, encourage them to focus on a simple wholefood recipe. A fresh salad, baked sweet potatoes or a fruit platter are safe bets and pair well with most holiday menus.

Making the Day More Meaningful

Beyond the food, Thanksgiving is a chance to slow down, reflect and reconnect with loved ones. Take a moment during your meal to express gratitude — whether that’s by going around the table sharing one thing you’re thankful for, or simply acknowledging the effort that went into preparing the meal.

Gratitude is a powerful practice with many health benefits. Studies have linked regular gratitude expression with improved mental health, better sleep, stronger relationships and a more resilient immune system. Consider keeping a gratitude journal or making this simple practice a daily habit, especially as the year winds down and the festive season ramps up.

Keeping Your Energy Balanced

One of the lesser-discussed challenges of holidays like Thanksgiving is how tiring they can be — physically and emotionally. Planning ahead can make a huge difference. If you’re hosting, prepare as much as possible in advance. Roasting veggies or baking your dessert the day before frees you up to enjoy the day with your guests. Choose dishes that can be made in one tray or pot to cut down on washing up.

If you're a guest, offer to bring a paleo-friendly dish so you know there's at least one thing you can enjoy. And try to carve out a little time in the morning for movement or quiet reflection — even a 10-minute walk or a cup of tea outdoors can help you stay grounded and energised throughout the day.

Leftovers the Paleo Way

One of the best parts of Thanksgiving? The leftovers. With a bit of creativity, you can repurpose them into completely new meals that stay within your Paleo template. Here are a few ideas:

Turkey hash: Combine chopped turkey with sweet potato, onion, and spinach for a quick breakfast hash.
Stuffing-stuffed capsicums: Use leftover grain-free stuffing to fill halved capsicums and roast them for an easy lunch.
Bone broth: Simmer the turkey carcass with veggies, herbs and apple cider vinegar for a deeply nourishing broth.
Salads: Add chopped roast turkey to a bed of leafy greens, avocado, and roasted pumpkin, topped with olive oil and lemon.

Freezing some of the leftovers in small portions is a great way to stock your freezer with quick Paleo meals for busy days.

Creating New Traditions

If you’re not American, Thanksgiving can still be a meaningful occasion to gather with friends or family and reflect on the year. Starting a tradition of your own — like an annual gratitude meal, a nature walk, or even cooking something seasonal with loved ones — helps build deeper connections and creates special memories.

For Australian readers, this time of year is ideal for celebrating abundance. Local produce like mangoes, avocado, zucchini, and fresh herbs are in season, and the longer days offer more time for outdoor activities and alfresco dining. Embrace the opportunity to create a celebration that blends Paleo principles with your local environment and culture.

Final Thoughts on a Paleo Thanksgiving

Whether you're an American celebrating the holiday or simply using it as an excuse to bring people together, Thanksgiving can easily fit into a Paleo lifestyle. With a bit of planning and creativity, you can prepare a festive meal that’s both nourishing and deeply satisfying. Use this opportunity to showcase how good Paleo food can taste, share your love of whole foods, and maybe even inspire someone at your table to rethink their own food choices.

So go ahead — roast that turkey, pile your plate high with greens and root veg, and give thanks for real food, real connections, and real health. Happy Thanksgiving!

Thanksgiving is a time to share thanks for the blessings in your life – a worthwhile thing to do if you’re American or not. Are you celebrating Thanksgiving this year?

Happy Halloween from The Paleo Network!

2 Comments

Do you celebrate Halloween? Like so many festivals, Halloween is heavily linked with trashy food. If you are interested in ways to have a great Halloween while still following a healthy Paleo lifestyle then read on, because I have some great ideas to help you have a fun holiday.

One of the things to keep in mind with Halloween is that it’s all about spending time with family and friends and having a good time – rather than the treats you can and cannot eat. I know that Halloween is a big “treat” holiday, but there are plenty of other things you can focus on to have a good time.

As far as trick-or-treating goes, you can still have fun and do that; however you want to focus on the social fun traditional aspect of it, rather than the end result of candy. Take your family out and have fun. You can have a lot of fun creating unique costumes and so this is your chance to go out and show them off. At the end of the night you can spend time with your family and make your own tasty paleo treats. Some parents offer their kids a buy back scheme – to offer cash or another reward in exchange for the junk they collected.

I was really impressed to see how one father enabled his son to join in the fun – whilst avoiding the sugar filled junk normally given to trick or treaters – see the photo below. Would you try something like this?

You can make some great Paleo friendly treats to enjoy. Try spiced nuts, jerky and kale chips instead of sweets and candy.

When you buy pumpkins to carve, make sure you save the inners to make a huge batch of pumpkin soup. You can use the carved pumpkins to serve dips for veggies, instead of plain bowls.

Well there you have it! Here are some ideas for you to make the most out of your Halloween. Just remember to not focus on what the world tends to focus on, which is the sweets, lollies and candy. Focus on having a fun time with friends and family and prepare some Paleo friendly snacks in advance.

Creative Paleo Halloween Treats for All Ages

One of the best parts of Halloween is getting creative in the kitchen. You don’t need processed sugar or artificial colours to make festive and exciting treats. In fact, some of the best paleo-friendly options are made from whole foods and can be just as fun and delicious. Here are a few ideas to get you started:

Mini stuffed peppers: Carve mini capsicums like mini jack-o’-lanterns and stuff them with guacamole or mashed sweet potato.
Banana ghosts: Halve bananas, use cacao nibs for eyes, and freeze them on sticks for a fun ghostly snack.
Apple monster mouths: Slice apples into wedges, spread with almond butter, and sandwich together with sunflower seeds or slivered almonds as teeth.
Pumpkin bliss balls: Blend dates, pumpkin puree, coconut, and spices like cinnamon and nutmeg to form soft, no-bake truffle balls.

These snacks are fun to assemble and even more fun to eat. They're perfect if you're hosting a Halloween party and want to offer nourishing food that still fits the spooky theme.

Low-Sugar and Non-Food Trick-or-Treat Options

When planning for trick-or-treaters, think outside the lolly bag. There are plenty of options that won’t compromise your paleo values, and they’ll stand out to kids and parents alike as a fun alternative. Here are a few ideas to consider handing out:

Mini boxes of raisins or freeze-dried fruit
Stickers, glow sticks, or temporary tattoos
Pencils, erasers, or small colouring booklets
Bouncy balls, marbles or mini puzzles
Homemade trail mix packed in fun paper bags (if distributing to known families)

Not only do these ideas align with a healthier lifestyle, but they also accommodate children with allergies or sensitivities. If you're part of a neighbourhood group, consider discussing a low-sugar or allergy-friendly Halloween plan with other local families. It’s a great way to create a supportive community vibe around the event.

Making Halloween Decorations Paleo-Inspired

It’s not just about food — getting into the Halloween spirit can involve crafting and decorating with nature-inspired materials. Incorporating autumnal elements like leaves, pumpkins, twigs, and dried orange slices gives your home a festive touch without relying on plastic and synthetic decor. Here are some simple ideas:

Spooky mason jar lanterns: Paint jars with natural pigments or wrap them in cheesecloth to resemble ghosts, then light with beeswax tea lights.
Gourd garlands: Thread small decorative gourds onto natural twine and hang them across your front porch or mantle.
Pumpkin serving bowls: Hollow out small pumpkins and use them to serve dips, nuts or fresh veggie sticks.

These decorations add an organic and earthy vibe to your Halloween and can be composted or reused once the season ends — staying in line with a more sustainable, mindful lifestyle.

Staying Active with Halloween Games and Traditions

Keeping kids and adults alike active and engaged is a great way to balance out Halloween indulgences. Instead of focusing on what not to eat, shift the emphasis to movement and play. Here are some active Halloween traditions that require no sugar at all:

Scavenger hunts: Set up a Halloween-themed treasure hunt with clues hidden around your home or garden.
Costume parade: Get everyone dressed up and go for a walk around your neighbourhood to show off costumes without the focus on collecting sweets.
Pumpkin bowling: Use mini pumpkins and toilet paper rolls decorated as ghosts to create a fun backyard bowling game.
Obstacle course: Create a Halloween-themed obstacle course using cushions, brooms, and garden tools for a fun challenge.

These games help kids associate Halloween with fun, connection and creativity rather than just sugar highs and hyperactivity.

Planning a Paleo Halloween Gathering

If you prefer to avoid trick-or-treating altogether, hosting a small Halloween gathering is a fantastic way to control the environment and menu while still making the night magical. Invite friends or neighbours and get everyone involved with Paleo-friendly food contributions, costume contests and themed games. Ideas to try:

A pumpkin carving station with prizes for most creative designs
A paleo potluck where everyone brings a spooky-themed dish
Storytime with ghost tales or Halloween-themed books for kids
Face painting or DIY costume accessories using craft supplies

This kind of celebration puts the focus on community, creativity and shared experiences — all values that align perfectly with a paleo mindset.

Final Thoughts on a Paleo Halloween

Halloween doesn’t have to be synonymous with processed sweets and artificial colours. With just a little preparation and creativity, you can fully enjoy the festivities while sticking to your healthy lifestyle. Whether it's making fun treats with real ingredients, crafting homemade decorations, or encouraging non-food traditions, Paleo and Halloween are completely compatible.

The most important thing is to reframe the celebration — from a candy-centred holiday to one focused on fun, creativity and togetherness. Your kids won’t remember the number of lollies they received, but they will remember the pumpkin soup you made together, the costumes you helped them create, and the laughs shared playing games or carving pumpkins.

So light some candles, get your costume ready, and start some new traditions. A healthy Halloween is a happy Halloween!

Do you do anything for Halloween? How do you keep it Paleo?

16 Paleo Slow Cooker Tips & Tricks for your Crockpot

16 Paleo Slow Cooker Tips for Crockpot Success

4 Comments

If you’re short of time and aren't using a slow cooker – you need to get one! There’s nothing like coming home after a long day, to a freshly made, hot paleo dinner.

If you've not used a crock-pot before, here are my top tips:

Preparation

They are completely safe to leave turned on all day, however, it’s always a good idea to make sure it’s sat alone on your counter with nothing sat too close to it.

If you can spare an extra few minutes, try searing your meat and veggies too. This makes a big difference with a far richer flavour of the final dish.

For maximum efficiency prepare your vegetables and meat the night before, so all you need to do in the morning is put them in and turn it on.

Along the same lines, I always avoid overly complicate recipes that call for lots of preparation. I figure the whole point of using this method of cooking is to save me time, not add to it.

Try to keep your cubes of meat and harder vegetables in uniform sizes to make sure they all cook at a similar rate.

Don’t overfill your slow cooker. Aim for no more than two-thirds full – and you only need to half cover the ingredients if you’re adding in extra liquid. This method of cooking loses virtually no liquid to evaporation, so once those veggies cook you’ll find you have more than enough liquid.

Put a lid on it

Make sure the lid is on properly – and don’t be tempted to lift it off mid cook for a nosy – it will take a long time to regain the lost heat.

If it’s looking to watery towards the end of the cooking time, this is the time to remove the lid. The extra liquid will evaporate thickening up your dinner.

Set the time carefully, go for a slower longer cook, over a faster hotter cook for deeper flavours and more tender meat.

Buy big

My top tip is to buy big! I stupidly bought a small one. I should have bought one like this. When you go to the effort of making a slow cooked meal, always double up on quantities so you have a few spares to put in the freezer. Cooking in a small one just seems like a waste!

Whilst most crock-pots have a removable “crock”, some are one piece – avoid these models as they’ll be a nightmare to clean!

Finally

Try making stock in your slow cooker – I always get great results and find it needs a lot less attention than when I do it on the stove.

One of my favourite things about slow cooking as that it allows me to use cheap cuts of meat, that would be tough in a faster cooking method. So when you see cheap cuts on offer – buy them and make a slow cooked dish with them!

Whatever you do – don’t use lean meat! Fat not only helps with flavour but will keep the meat moist instead of tough and dry.

For the same reason I also keep bones in and keep the skin on the chicken.

Finally, for maximum flavour wait until just before the end of the cooking time to add in your herbs and spices.

Now try these

Here are some of my slow cooker recipes:

Slow Cooker Chicken Coconut Veggie Stew

Creamy Coconut Slow Cooker Beef

Slow Cooker Jamaican Goat Curry

If you've got a slow cooker, which model do you have? Have you got any tip tips to share?

Best Ingredients for Paleo Slow Cooking

When choosing ingredients for your Paleo slow cooker meals, focus on seasonal produce, bone-in meats, and naturally fatty cuts. Root vegetables like turnips, parsnips, and carrots hold up well over long cooking times, as do tougher greens like kale and collards. Opt for grass-fed beef chuck, lamb shanks, pork shoulder, or chicken thighs with skin and bone intact for maximum flavour and nutrition.

Choosing the Right Fats

Fat is your friend in slow cooking. It not only enhances taste but helps keep the meat juicy and tender. Use Paleo-approved fats like ghee, tallow, duck fat, or coconut oil for searing and sautéing your ingredients before they go into the slow cooker. Avoid lean cuts unless you're pairing them with a sauce or broth rich in fat.

Layering Matters

To get even cooking and prevent your vegetables from turning to mush, layer your ingredients strategically. Place root vegetables like sweet potato and carrots on the bottom, followed by meat, then softer vegetables or greens on top. This allows the ingredients that take longest to cook to be closest to the heat source.

Dealing With Excess Liquid

Unlike stove-top cooking, slow cookers retain nearly all their moisture. If your dish ends up too watery, don’t panic. You can thicken sauces by removing the lid for the final 30–60 minutes, allowing excess liquid to evaporate. Alternatively, you can mash some of the vegetables into the broth or stir through a spoonful of arrowroot flour mixed with cold water.

Make It a One-Pot Meal

Paleo slow cooker recipes are a great opportunity to create balanced meals in a single pot. Be sure to include a source of protein, non-starchy vegetables, healthy fat, and a flavour base like onion, garlic, and herbs. Adding a splash of apple cider vinegar or lemon juice towards the end can brighten the flavours and support digestion.

Don't Forget Ferments on the Side

Since most slow-cooked meals are rich and hearty, balance them with a spoonful of fermented vegetables on the side — sauerkraut or kimchi add both gut-friendly probiotics and a tangy contrast in flavour. While not cooked in the crockpot, these make the perfect Paleo-friendly pairing.

Batch Cooking Tips

One of the biggest advantages of using a slow cooker is the ability to cook in large batches. Always double your recipe when possible and freeze portions in glass containers or silicone pouches. Label them clearly with the name and date, and you’ll have your own library of Paleo-ready meals for busy days.

Using Frozen Ingredients

It's fine to use frozen vegetables or meat in your slow cooker, but for food safety reasons, it’s best to thaw meat fully before adding it. This ensures it reaches a safe temperature quickly and cooks evenly. Frozen bone broth cubes, however, are perfect for adding richness and depth without needing to defrost them first.

Optimising Flavour in Paleo Slow Cooking

Many slow cooker meals can taste bland if the seasoning isn’t right. Always salt your food in layers — a little when searing, more when adding liquids, and adjust again at the end. Toasting whole spices before adding them can enhance their flavour, and fresh herbs should be stirred through right before serving to preserve their vibrancy.

Enhancing Umami

To build depth of flavour, use ingredients that add natural umami. Mushrooms, tomato paste, fish sauce (check the label for Paleo compliance), and slow-roasted garlic are all excellent additions. A small amount can dramatically improve the complexity of your final dish.

Tools That Complement Your Slow Cooker

While the slow cooker does most of the work, having a few complementary tools can elevate your results. A cast-iron skillet is perfect for browning meat before it goes into the pot. Immersion blenders make it easy to turn leftovers into soups. And a digital thermometer ensures larger cuts of meat reach the ideal internal temperature without guesswork.

Get Creative Beyond Dinner

Your slow cooker isn't just for stews. Try making a Paleo breakfast casserole with eggs and sweet potato, a sugar-free apple and cinnamon compote, or even a spiced bone broth chai. Just be sure to keep your ingredients whole-food and grain-free, and you’ll expand the way you use your appliance.

Cooking With the Seasons

Tailor your slow cooker meals to what's in season. In summer, lighter dishes with herbs, tomatoes, and zucchini work well. In winter, go for rich cuts of meat, hearty root vegetables, and warming spices like cinnamon, clove, and star anise. Eating seasonally not only supports your health but your wallet too.

Experiment and Evolve

Once you master the basics, don’t be afraid to play. Use different spice blends — think Moroccan ras el hanout, Mexican adobo, or Indian garam masala — and vary your protein sources. From kangaroo to goat, Australia has many underused meats that shine when cooked low and slow. Get adventurous and find new favourites!

Simple Paleo Chicken Stir Fry Recipe

1 Comment