Welcome to the Paleo hub – your starting point for everything related to the Paleo lifestyle. Whether you’re just getting started or looking to refine your approach, this section brings together insightful articles, tips, and resources to help you eat, move, and live in a way that aligns with your evolutionary biology. From understanding the core principles of ancestral eating to busting myths and navigating modern challenges, explore everything from grain-free nutrition and primal habits to sleep, stress, and movement – all backed by science and real-life experience. Whether you’re looking for simple swaps, deep dives into Paleo science, or motivation to stay on track, you’ll find it all here.
Spicy Paleo Beef Rajma with Aubergine
Back when I followed a Standard American Diet (SAD), one of my favourite curries was Rajma. This spicy, fragrant vegetarian dish traditionally features kidney beans as the main ingredient. However, since beans are not allowed on the Paleo diet, I wanted to recreate the delicious, heady flavours of Rajma in a healthier, bean-free way. Consequently, this led to the creation of my Spicy Beef and Aubergine Rajma, which perfectly captures the essence of the original dish without the beans.
After perfecting the spice blend, I chose beef as the protein for this dish, as it adds a richer flavour compared to the kidney beans. Additionally, I included aubergine to mimic the texture of beans. I believe I have finally nailed the beanless Rajma – but I'll let you be the judge of that!
Recipe: Spicy Beef and Aubergine Rajma
This Spicy Beef and Aubergine Rajma is a delightful Paleo-friendly twist on the classic Indian dish. Enjoy the rich, fragrant flavours without the beans, making it a perfect grain-free and dairy-free dinner option.
Servings: 4
Calories: 350kcal
Cost: 20
Equipment
- Large cooking pot
- Pestle & Mortar
Ingredients
- 2 tsp Coriander seeds
- 2 tsp Cumin seeds
- 1 tbsp Ghee / coconut oil
- 2 Onions finely chopped
- 6 Garlic cloves peeled
- 5cm piece Ginger peeled
- 4 Red chilli peppers deseeded and chopped
- 2 tsp Garam masala
- 1 tsp Turmeric
- pinch Salt
- 1 400g can Chopped tomatoes
- 500g Beef diced
- 2 medium Aubergines diced
- handful Fresh coriander chopped
Instructions
- In a large cooking pot, lightly toast the coriander and cumin seeds for about 2 minutes. Grind them into a powder, then set aside.
- Next, raise the heat of the pot to medium and add the ghee or coconut oil. Fry the onions for around 5 minutes until they soften.
- Meanwhile, use a mortar and pestle to crush the garlic cloves with the ginger and chilli, forming a paste. Add a touch of olive oil if needed.
- Add the garlic-ginger-chilli paste to the onions and sauté for a couple more minutes. Then, add the toasted cumin and coriander, along with the garam masala, turmeric, and salt. After a minute, pour in the chopped tomatoes and around 200ml of hot water. Stir well.
- Add the diced beef to the pot, cover, and cook on medium heat for about 20 minutes.
- Remove the cover, stir the mixture, then add the diced aubergine. Return the lid to the pot and cook for another 15 minutes.
- Finally, garnish the dish with fresh chopped coriander before serving.
For more delicious Paleo recipes, don't forget to subscribe to our newsletter and follow us on social media! Let us know how you enjoyed this Spicy Beef and Aubergine Rajma in the comments below. Happy cooking!
By creating this dish, you can enjoy a rich and satisfying meal that aligns with your Paleo lifestyle. Moreover, the combination of beef and aubergine provides a delightful texture and flavour that closely mimics the traditional Rajma, without the use of beans. This dish is ideal for those looking to maintain a grain-free and dairy-free diet while still indulging in hearty and aromatic Indian cuisine.
Try this recipe out and share your experience with us. We always love to hear how our readers are enjoying our recipes and any tweaks you might have made to suit your personal tastes. Furthermore, stay tuned for more Paleo-friendly twists on classic dishes and more culinary inspirations!
Why This Beef Rajma Works So Well on a Paleo Diet
Traditional Rajma is a staple comfort food across North India. It's filling, rich in flavour, and typically made with red kidney beans simmered in a spiced tomato-based gravy. However, for those of us following a Paleo diet, beans are off-limits due to their antinutrient content and potential to cause digestive distress. This is where this Paleo Beef Rajma really shines—it captures all the warmth and complexity of the original without compromising your dietary choices.
Beef, when slow-cooked with the right balance of Indian spices, becomes wonderfully tender and flavourful. It takes on the role of the kidney beans not just as a source of protein but also as the main element that soaks up the robust curry flavours. Aubergine, with its creamy texture when cooked down, makes a surprisingly effective substitute for beans, giving the dish a satisfying mouthfeel while keeping it entirely bean-free.
What Makes This a Go-To Paleo Curry?
This Spicy Beef Rajma ticks all the right boxes for Paleo eaters. It’s grain-free, legume-free, and dairy-free, and it uses clean, whole ingredients. There’s no need for thickeners, additives, or shortcuts—just real food, cooked slowly and lovingly. The ghee or coconut oil provides healthy fats that support satiety and flavour, while the fresh ginger, garlic, and chillies give the dish that signature Rajma kick.
And unlike many Indian takeaways or pre-made sauces, this dish contains no sugar, no hidden soy, and no seed oils. It’s about as clean as it gets.
Customising Your Beef Rajma
One of the best things about this Paleo curry is how adaptable it is. You can easily tailor the spice level to suit your preferences. Like it hotter? Add extra fresh chilli or even a pinch of cayenne. Prefer a milder heat? Reduce the chilli count and opt for a mild garam masala blend.
If you’re short on beef, you could use lamb, goat, or even game meats such as venison for an equally rich and delicious result. You can also switch out aubergine for courgette or mushrooms, though these will offer slightly different textures.
To bulk out the meal without adding grains or legumes, consider serving it with:
- A generous helping of cauliflower rice
- Mashed sweet potato
- Sautéed greens like kale or spinach
- A side of roasted pumpkin or butternut squash
These Paleo-friendly sides round out the meal beautifully while keeping it fully compliant.
Cooking Tips for the Best Paleo Beef Rajma
- Brown your beef pieces well before simmering. This adds an extra layer of flavour that really enhances the final result.
- Cook your spices in oil (also called “tempering”) before adding liquid. This releases their essential oils and ensures maximum aroma and depth.
- Don't skimp on the garlic and ginger. These are core to that traditional Rajma flavour and really elevate the dish.
- Use ripe, flavourful tomatoes or good-quality tinned chopped tomatoes. The acidity and sweetness form the backbone of the sauce.
- Let it rest. Like most curries, this dish tastes even better the next day. If you have the patience, let the flavours deepen overnight.
Nutritional Benefits of This Paleo Rajma
This Beef Rajma isn’t just delicious—it’s also packed with nutrients:
- Beef is an excellent source of high-quality protein, iron, zinc, and B vitamins, all essential for energy and immune function.
- Aubergine provides fibre, antioxidants (particularly nasunin), and a small amount of potassium.
- Tomatoes are high in lycopene, which has been linked to heart health and skin protection.
- Ginger and garlic offer anti-inflammatory and antimicrobial properties, making this curry a comforting choice when you're feeling run down or need an immune boost.
For those following a lower-carb version of Paleo, the balance of vegetables and protein in this recipe makes it easy to stay within your macro goals without missing out on flavour.
Batch Cooking and Freezer-Friendly
This dish is perfect for batch cooking. Double or triple the recipe, and you’ve got multiple meals sorted for the week ahead. It keeps well in the fridge for up to four days and freezes beautifully. Just cool it completely before transferring to airtight containers or freezer bags. When reheating, add a splash of water or bone broth to help loosen the sauce and restore its original consistency.
A Modern Paleo Take on a Cultural Classic
What makes Paleo food so exciting is the way it allows you to revisit favourite dishes from your past—often with a little creativity and a whole lot of flavour. This Paleo Beef Rajma is a celebration of that. It honours the spices and comfort-food essence of the original while fully embracing the principles of real, whole-food cooking.
Whether you’re a long-time Rajma lover or trying it for the first time in this meat-based version, this dish is sure to become a repeat feature in your Paleo meal planning.
What Our Readers Say
We’ve heard from many readers who’ve tried this dish, and the feedback is overwhelmingly positive. Some have added spinach for extra greens, others have used leftover slow-cooked beef or lamb. One reader even turned it into a thick soup by adding extra broth and simmering it down further—delicious!
If you do give this recipe a try, we’d love to hear from you. Leave a comment below with your tweaks, variations, or even photos of your final dish. Sharing your experience not only helps others, but it inspires us to keep creating and refining new Paleo recipes.
Which Fats & Oils Do You Actually Use?
All of the Paleo blogs you read rave about Coconut oil – but is this the fat people really use? I asked the followers of my Facebook page The Paleo Network this exact question:
Which fat and oils do you use?
And with over 300 mentions of different fats and oils, guess which was the most popular?!
That’s right – Coconut Oil with 48% of all the votes!
Unsurprisingly, Olive Oil was the second most popular at almost 12%, followed by butter, Ghee, Bacon Fat, Avocado, Lard, Tallow then Duck Fat. Less popular, with a few mentions were Grape Seed Oil, Walnut, Dripping, Macadamia Oil, Chicken Fat, Hemp Oil, Oil, Rice Bran and Safflower Oil – see the full list below:
- Coconut Oil 48.0%
- Olive Oil 11.7%
- Butter 9.0%
- Ghee 7.7%
- Bacon Fat 7.0%
- Avocado Oil 5.3%
- Lard 3.0%
- Tallow 2.0%
- Duck Fat 1.3%
- Grape Seed Oil 1.0%
- Walnut 1.0%
- Dripping 0.7%
- Macadamia Oil 0.7%
- Chicken Fat 0.3%
- Hemp Oil 0.3%
- Palm Oil 0.3%
- Rice Bran 0.3%
- Safflower Oil 0.3%
Temperature?
A lot of people were quick to point out that they are very careful to choose their oil/ fat carefully depending on temperature (for instance, saying that they only use olive oil at low temperatures or over salads, and use coconut oil for cooking at higher temperatures)
• Organic cold pressed Coconut high temps and anything lower than 350 I use olive oil
• Coconut, ghee, bacon fat, and at low temps (like my oven roasted tomatoes) I use flavoured olive oil.
• Don't cook with olive oil at high temps!!
• Coconut oil for cooking olive oil for salads
• Don't use anything that is liquid at room temperature as when it gets heated to a certain temperature they turn into hydrogenated fat… Use anything that is solid at took temperature as the compounds are more stable… Use raw organic coconut oil or organic butter
• Coconut oil and ghee depending on what im cooking Olive Oil for salads.
• Is grape seed oil acceptable? I like it as an alternative for high temps.
Experimentation
There were also a lot of you who have a favourite oil, but expressed an interest in trying a new oil, or even rendering your own:
• I'm going to try ghee
• I might try some goose fat
• Heard of walnut but haven't tried it yet.
• I do want to try making ghee.
Quality
Quality is clearly a high priority to everyone, pretty much everyone pointed out they use grass-fed butter, or Extra Virgin Olive Oil. There were a lot of comments like this one:
• All either organic or from pastured/free range animals.
Taste
A lot of people just hate the taste of coconut oil too… it’s definitely worth trying it in different dishes, and also trying other brands. Whilst refined coconut oils don't have the coconutty taste – they are refined oils, so not ideal…
• My partner dislikes coconut flavor. Does it taste very coconutty?
• Is there a coconut oil that doesn't have a strong flavour or does all coconut oil make everything you're cooking coconut flavoured …. ?
• I don't like coconut but coconut oil doesn't really taste of it. I don't mind chicken fish or eggs with coconut oil but not red meat
The Right Fats for the Right Job
It’s clear from the poll that coconut oil dominates Paleo kitchens—but there’s a much bigger conversation to be had about fats and oils. Not all fats are created equal, and depending on how you’re cooking, storing, or sourcing them, they can either support your health or become a hidden cause of inflammation. Knowing the differences between these fats—how they behave under heat, how they’re processed, and what nutritional value they bring—is essential for a truly optimal Paleo approach.
Smoke Points: Why Temperature Matters
One of the most important factors in choosing a cooking fat is its smoke point. This is the temperature at which the oil begins to break down, releasing harmful compounds and creating a burnt or bitter taste. Oils high in polyunsaturated fats (like sunflower or safflower oil) have relatively low smoke points and are prone to oxidation, which is why they’re avoided in Paleo cooking altogether.
- Coconut oil: Smoke point around 175–200°C depending on refinement. Great for medium to high heat cooking and baking.
- Ghee: Very high smoke point (~250°C). Perfect for frying, sautéing, and roasting.
- Olive oil: Extra virgin has a smoke point around 160–190°C. Best for drizzling over cooked foods or low-heat applications like slow roasting.
- Avocado oil: Exceptionally high smoke point (up to 270°C). One of the best all-purpose fats for high-heat cooking.
- Butter: Moderate smoke point (~150–175°C). Adds excellent flavour to pan-cooked dishes, but can burn easily.
Understanding when and how to use each fat can help maximise flavour and nutrient retention while avoiding the harmful effects of overheating fragile oils.
Animal Fats: Rediscovering Traditional Wisdom
In pre-industrial times, people cooked primarily with rendered animal fats—like lard, tallow, duck fat, and dripping. These fats are highly stable, rich in fat-soluble vitamins, and align well with a Paleo or ancestral eating template. Plus, they’re a sustainable choice if you’re nose-to-tail eating and rendering fats from animals you already consume.
- Lard: Rendered pork fat, mild in flavour, ideal for frying or making flaky crusts (for primal pies!).
- Tallow: Rendered beef fat, perfect for deep frying or roasting root vegetables.
- Duck fat: Decadent and delicious, duck fat is perfect for crisping up roast potatoes or cooking greens.
When sourcing animal fats, the same rule applies: quality matters. Always choose fats from pastured or grass-fed animals to avoid residues from hormones, antibiotics, and poor diets.
Cold-Pressed vs Refined Oils
Another key distinction is how your oil is extracted. Cold-pressed or unrefined oils are mechanically pressed without heat or chemicals, preserving their nutritional integrity. Refined oils undergo high-heat and chemical processing, often bleaching, deodorising, and stripping the oil of antioxidants and flavour.
That said, some refined oils—like expeller-pressed avocado oil—are relatively stable and suitable for cooking. But in general, the more natural and less processed, the better. Choose oils in dark glass bottles to protect against oxidation, and store them in a cool, dark place to extend their shelf life.
Balancing Omega-3 and Omega-6
It’s not just about which fat, but about your overall fat profile. The modern diet is overwhelmingly skewed towards omega-6 fats (from vegetable oils and processed foods), which promote inflammation when not balanced by sufficient omega-3 intake. The Paleo diet, when followed properly, helps restore this balance by prioritising omega-3-rich foods like grass-fed meat, wild-caught fish, and certain fats like flaxseed and walnut oil (used raw).
For everyday use, prioritise monounsaturated and saturated fats like:
- Coconut oil
- Olive oil (for cold use)
- Avocado oil
- Ghee and butter (if tolerated)
And aim to limit or completely eliminate:
- Soybean oil
- Canola oil
- Corn oil
- Safflower and sunflower oils (unless cold-pressed and used raw)
Flavour, Preference & Flexibility
Let’s not forget the importance of flavour. Some fats—like coconut oil—have strong taste profiles that don’t work in every dish. This is where having multiple options can be useful. Avocado oil is nearly flavourless, making it ideal for baking or when you don’t want to affect the dish’s overall taste. Ghee has a rich, nutty flavour that complements Indian, Middle Eastern, and roasted vegetable dishes beautifully. Duck fat is luxurious but might overpower delicate ingredients.
And of course, personal preference matters. Some people simply don’t enjoy the taste of certain fats. If you’re struggling with coconut oil, try a deodorised version (but not hydrogenated), or use it in recipes with strong flavours like curry or chilli where the coconut note is less noticeable.
Rendering Your Own Fats
One of the most empowering things you can do in the kitchen is render your own fats. Not only does this ensure the quality of the fat, but it also supports a more sustainable, less wasteful way of eating. You can render tallow from beef suet, lard from pork back fat, or even chicken fat (schmaltz) from leftover skins and trimmings. Store your rendered fats in glass jars in the fridge and use them as needed—they’ll last for months.
Tips for Fat Success in a Paleo Kitchen
- Rotate your fats for nutrient variety.
- Use ghee or tallow for high-heat cooking like frying or roasting.
- Use extra virgin olive oil or walnut oil for salad dressings and dips.
- Store oils in dark bottles in a cool place to prevent rancidity.
- Always avoid hydrogenated or highly processed vegetable oils.
Final Thoughts
Whether you're a coconut oil devotee or just branching out into tallow and ghee, understanding the roles of different fats can take your Paleo meals to the next level. It’s not about sticking to one “perfect” fat—it’s about matching the right fat to the job, prioritising quality, and making flavour and nutrition work together in your kitchen.
So, what fats are your go-to staples—and which are you curious to try? Let us know in the comments below!
MTHFR – say what?
If you've been following my series on investigating my inability to lose weight, you’ll have read about my blood test results last week. (Catch up on the other posts in the series Can't lose weight, getting answers , dexa body scan , slow metabolism and blood test results). Well, the other component to those test results was the genetic results…
I knew these results were fine too, as I’d scanned through them when they arrived in the post and didn't see any words like “fault” or “mutation”. Wrong again. That innocuous word “heterozygous” in the results column, does not mean “nothing to see here, move on!”
Introducing MTHFR…
One of the gene sequences they tested for was the gene MTHFR (methyl-tetrahydrofolate reductase). Yep, I'd never heard of it either. There are more than 50 known MTHFR variants, and they seem to only test for a few of these (with 677T and 1298C being the most common). It turns out I am heterozygous for MTHFR 1298C. Heterozygous means I have one affected gene and one normal gene, whereas homozygous would mean both genes are affected. Being heterozygous, it’s quite possible I could have no issues whatsoever, but having looked through the list of symptoms and seeing pulmonary embolisms feature, it’s clear I am affected by this mutation.
Having had two unexplained “random” pulmonary embolisms and none of the risk factors (as I wrote about recently) I am shocked and upset that this was not uncovered before. I had the genetic tests before and didn't see them myself, but was told they were fine. It’s clear to me now that they would only have told me if I has a homozygous result!
The MTHFR enzyme works in a process called the methylation pathway, and basically seems to explain why my B12 (and therefore Iron) are so low, as a mutation means B vitamins aren't processed properly. I'm no scientist, so I highly recommend reading this excellent MTHFR website. The treatment is to take B12 supplements, but in the active form of Methyl B12, and I've also started taking another supplement called “Methyl-Guard Plus” that works with the B12. Luckily iherb sell both, so I was able to get them and start taking them quickly.
Interestingly fortified folic acid or folate foods have a further detrimental effect on this pathway and are to be strictly avoided as you’re not able to process they folic acid. The folic acid then has no where to go, so causes inflammation and increased homocysteine levels. I can’t help wondering how many expectant mothers diligently taking folic acid also have MTHFR mutations and are doing a lot more damage than good with these well intended supplements…
In a few weeks time I'm going to have a repeat of all of the tests (and a few extra) to see how the treatment and supplements have been working. Depending on the results I'm also going to look into having further testing into some of the other 50 known MTHFR variants. After my Pulmonary Embolism experience I want to know as much as I possibly can about my health and genetics, to avoid that ever happening again.
How is this related to my weight?
On the surface, it’s not completely clear – there is just so much going on. But given how many things seem to be linked, the doctor and naturopath seemed to think it likely that this is all related to my weight. If things aren't working properly, it makes sense that my bodies process for fat loss is not efficient either. And now that I have several biochemical reasons as to why I am so frequently tired – perhaps this is also related to my low metabolism? A low metabolism must have a significant bearing on weight loss…
Have you had genetic testing? What did you find out – and what have you done about it since finding out?
The Blood Test Results Are In… Here’s What I Found
If you've been following my series on my weight loss struggle – and discoveries, you’ll have read how I’ve struggled to lose weight (despite my paleo diet and exercise), the tests I had done and experts I saw, my DXA body scan and how wildly out my metabolism turned out to be. This week it’s time for the results of those tests!
In Australia the test results all seem to be delivered to you at home – which is great as you don’t have to wait until your next appointment to get the results from your doctor.
Because I’d had genetic testing and various other tests, they all arrived at different times. The blood tests show your result, against a reference range which shows the range of average results they receive. This is great, but who tends to have blood tests? People who aren't well. So in theory this means you’re comparing your results to people who aren't in optimal health, which is perhaps not an ideal marker…
I quickly saw from my results that my SHBG (Sex hormone-binding globulin) result looked high, so distracted myself by researching this. Apparently a high result means the SHBG binds with testosterone, which means a low free testosterone count. Everything else looked fine, to my didn't-go-to-medical-school-mind, so I assumed the problem was hormonal and eagerly awaited my appointment to see what the doctor would suggest to remedy this.
I didn't get the result from the stool samples sent to me at home, but I knew that test was a complete waste of time, so wasn't worried about that….
The doctor’s surgery
My doctor’s appointment finally came round and I knew exactly what we were going to talk about. The SHBG result and how to change it.
I couldn't have been any more wrong.
Blastocystis hominis
I was completely floored when she said “You have a parasite, you must be exhausted!” I only took that test to tick all of the boxes. I've had no symptoms to indicate a parasite (especially not the sudden unexpected weight loss symptom. Why couldn't I have had that symptom?), so would have bet my life savings on not having had one. It turns out the test results detected moderate numbers of a parasite called Blastocystis hominis which has apparently been living in my intestines. It’s contracted by accidently swallowing something that’s been contaminated with it. Perhaps even organic produce that hasn't been washed properly? Or touching a door handle after someone else? Or drinking contaminated water or ice?
It can linger for many years, during which time I've backpacked around a lot of Asia, swam in rivers and lakes, eaten from street Vendors, shared food with other travellers – I could have got it from numerous places. I could just as easily have got it from a posh restaurant. I guess I’ll never know…
In terms of treatment, I could go the herbal route (through my naturopath) or take a specific antibiotic based treatment. The herbs take a long time and had a 50% success rate. The success rate of the drugs was over 90% and takes 10 days. Given that I just want to fix things and have more energy, I opted for the antibiotics – something I’m usually very against and haven’t taken for years. I also found out about a drug called Biofilm defence, which if taken just before the antibiotic apparently helps attack the parasite wall making the antibiotics more effective.
Are you a vegan?
Moving onto the blood test results, the doctor’s next comment was “Are you a vegan?! I only ever see Vitamin B12 and Iron levels this low in Vegans!” Whilst she was speaking she got a vitamin B12 injection out of the freezer to give to me then and there… Of course I'm not a vegan! I eat a decent amount of good quality meat – how can this be?! I do tend to eat more white meat and fish over red meat, but I would say I still have red meat a few times a week. It just makes no sense! Again, she commented on how I must be so tired all the time with not only the parasite, but being so deficient in Iron and Vitamin B12. Yes, I am always tired and worn out, but I'm always very busy too – isn't this how everyone feels? I also think perhaps you get used to how you feel, and it can be hard to realise it isn't normal. Wouldn't it be interesting to swap places with your friends for a day, just to see what their version of normal feels like…
It doesn’t stop there…
There were also a few other items of interest from the test results….
My Homocysteine level also seems slightly elevated. Would you believe this can result in clots – i.e. pulmonary embolisms! This seems to be strongly linked to my vitamin B12 deficiency, interesting…
Ferritin was also low, given that this is related to iron storage – and my iron is low, this is hardly a surprise.
My copper levels were also high, and zinc low. These are inversely correlated, so increasing my zinc should help. After the antibiotics, I'm going to be taking the supplement Zinc piccolinate, which should help address this imbalance.
Once I finish the antibiotics I am also going to be starting a course of liver detox & immune herbs that the naturopath has prepared for me.
Quite a lot and I haven’t even got to the genetic results yet (I’ll open that can of worms next week….)
Almost free health products…
I just found out about a new feature on iherb called “Trial Pricing” today that I thought I should share with you. On their trial page they offer a handful of things (there are 57 at the time of writing this) at a hugely discounted rate, limited to one per customer. Some of the trial products are only available if you haven't ordered it before (I guess they're hoping you'll love the product and go back and order more!)
The cheapest thing I found was a $0.12 (yep, 12 cents!) packet of Omega 3 supplements! They seem to have lots of vitamins, supplements, minerals, lip balms, tea infusers – and all sorts. The trial products change regularly, so it’s definitely work checking it out regularly. Of course, it isn't all Paleo, but I do manage to find most of my paleo staples online at iherb.
My discount code still applies to these products, so make sure you enter the code duv741 when you check out to get a $5 (if you spend under $40) or $10 discount (on purchases over $40). Sounds like a pretty good deal to me!
Shipping is free within America on orders over $20 and shipping to other countries is very cheap indeed (I regularly have things sent from iherb to both Australia and the UK and have found it far cheaper than buying locally)
Other specials currently available:
Other specials you might be interested in (but they do appear to be limited – so don't blame me if they're sold out!):
Iherb are offering you the chance to try Wild Alaskan Salmon Oil for just $1 (but only to people who haven’t ordered it before)
Try Vitamin D3 capsules for $0.50 (for 110 capsules!)
Healthy Origins Extra Virgin Coconut Oil reduced to $23.95 (47% discount) huge 54 oz (1,530 g) container
$1.95 (85% discount) on a travel coffee mug
Pink Himalayan sea salt for $2.64
The specials change every day, so if you find any particularly good/ paleo bargains, please share in the comments below so we can all benefit!
How to Make the Most of iHerb’s Trial Pricing
If you're anything like me, you probably get a small thrill when you discover a quality product at a fraction of its usual price — especially when it's something you're already using, or have been meaning to try. That’s where iHerb’s Trial Pricing section shines. It's a treasure trove of steeply discounted wellness products, often just a few cents, and many of which can complement a Paleo lifestyle when chosen carefully.
What’s clever about Trial Pricing is that it’s not just a generic sale — it’s intentionally structured to introduce you to new products, offering them at a near giveaway price to get you hooked on the quality. And frankly, it works. Once you've tried that high-quality omega supplement or natural lip balm, you'll likely want it in your regular rotation — and with the full-size version usually still far cheaper than what you’d pay in an Australian health store, it’s a win-win.
My Top Tips for Snagging the Best Deals
Since the stock changes regularly, it pays to visit the Trial Pricing page often. Here are a few tips I’ve learnt from making the most of the specials:
- Use the search bar wisely: Try keywords like “organic”, “grass-fed”, or “non-GMO” to filter out less Paleo-friendly options.
- Check expiry dates: Occasionally, discounted products are close to their best-before dates — not a problem for things you'll use quickly, but worth checking.
- Look at serving sizes: A 30-tablet bottle for $0.50 is great, but not if you need to take six a day.
- Combine with other deals: Some items may qualify for additional discounts (like the “brands of the week”), stacking savings even further.
Watch Out for Hidden Gems
Beyond supplements, iHerb often includes discounted kitchen gear, pantry staples and natural cosmetics in its Trial section. One week I found a non-toxic tea infuser for under a dollar, and another time I scored organic herbal teas for just 40 cents a box. These items sell out fast, so if you see something useful — especially a reusable item — it’s worth adding to your cart immediately.
Is It Paleo-Friendly?
While not everything on iHerb is Paleo-approved, there are many products that align with a real food lifestyle. I often find:
- Coconut oil and coconut products — great for cooking or baking, and a pantry staple.
- Herbs and spices — especially in grinder format, like the pink Himalayan salt mentioned earlier.
- Natural personal care items — from fluoride-free toothpaste to deodorants without aluminium or parabens.
- Supplements with minimal fillers — like magnesium, zinc, or fish oils derived from wild sources.
If you're ever unsure, check the ingredients list — or do a quick search to verify how Paleo-aligned it is. You might be surprised by how many great options you’ll uncover.
Shipping Hacks for Australians
Shipping to Australia is one of the reasons iHerb continues to be so popular with Paleo followers here. Even though it's based in the US, iHerb has affordable international shipping options, and delivery is often surprisingly quick. I usually get my parcels in under two weeks, and the tracking is reliable.
Keep in mind:
- Orders over a certain value may qualify for reduced shipping fees — though there is a weight cap, so it's worth watching your cart’s combined weight.
- You can choose from several carriers — I’ve had the best results with DHL Global Mail.
- Be mindful of Australian customs regulations if ordering items like honey or large quantities of supplements.
Make the Discount Code Work for You
Don’t forget to use the code duv741 at checkout — it still applies even when you're purchasing trial-priced items. This is a great way to maximise your total savings, particularly when you're placing a larger order. Whether you're just after a few samples or stocking up on your monthly supplements, the code can shave a few extra dollars off — and who doesn’t love that?
Why I Keep Coming Back
What keeps me returning to iHerb, aside from the bargains, is the sheer convenience. The search filters, customer reviews, and product Q&A sections help you make informed decisions. Plus, there’s a strong sense of community among users — I’ve discovered some of my favourite products from reading others’ honest reviews.
And because I’m always looking for new ways to support my wellness journey — whether it’s Paleo-friendly snacks, toxin-free household cleaners or adaptogens for energy — iHerb is one of the few places where I can get almost everything in one go, at a much better price than anywhere locally.
What Have You Found?
If you stumble across an absolute bargain in the Trial Pricing section — especially something aligned with Paleo, low-tox or wholefood living — please pop it in the comments. Let’s help each other discover the good stuff before it disappears! The best deals often only last a day or two, so sharing your finds can really benefit the community.
In a world where health food stores are charging $18 for almond butter and $40 for collagen, being savvy online is a game changer. With tools like iHerb's trial pricing and regular promotions, nourishing your body doesn't need to cost the earth.