Paleo Archives - Page 34 of 34

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.

Finding a Paleo Lunch in the City

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I always have good intentions of bringing a Paleo Lunch in to work with me. When I do, lunch is great. I take in leftovers from the previous evening, and reheat them at work. Or I take in slices of meat that I roasted at home and eat it with vegetables. But, there are often times when I don’t get round to making my lunch – or even more annoying, leave my lunch at home! I often catch up with friends over lunch – another occasion when I venture away from home cooking and towards the food courts.

I work in Sydney CBD, so there are literally hundreds of food outlets within minutes of my office. The choices however, often leave a lot to be desired, sadly they're are many that are not what I would class a Paleo Lunch! There are the usual fast food joints like McDonalds , Hungry Jacks (Burger King to the rest of the world), Oportos (Australia fast food chain specialising in chicken burgers) & KFC. Then there are Mexican chains like Mad Mex and Guzman y Gomez. There are pancake outlets, salad outlets, fruit juice outlets, Thai, Chinese, Japanese… the list goes on. There is a wholefoods chain, Iku, in Sydney, which should be amazing, but sadly they seem to have a vegan agenda – most of their foods contain grains and legumes – and soy seems to be commonly used.

Most of these options are strictly off limits for me, as they just aren't Paleo! Whilst the Mexican chains seem to use wonderful fresh ingredients, most options also include tortilla, beans, cheese and rice (grains, legumes and dairy!). Most lunch options in the city seem to serve grains, legumes and dairy. I'm also very mindful of the fact that these outlets don’t care about our health – they just want maximum profits, so are likely to use ingredients that I won’t – to improve the taste of their products to keep us going back. I can’t imagine a single outlet uses coconut oil or grass fed, organic meat! Whilst salads are a safe option, I find they tend to bulk them out with lettuce and meat is often in very small quantities; not good value for money and certainly not satiating.

The best option I've found so far, is from one of the many outlets offering roast dinner. I often have roast beef (or pork or chicken) with a serving of seasonal roasted vegetables.

I've also found a few good places that will let me get creative and go “off menu”. For example, last week I met a friend for lunch and found an organic burger joint, who were able to arrange a burger without bun, sauces or fries. Instead they served the burger with bacon and an egg – result!

Recently I've been trying to have brunch instead of lunch. This means I can get bacon, eggs and avocado; a much better option!

Until there’s a Paleo food outlet in every major city, I’d love to hear what your Paleo choices are for a city lunch?

How to Navigate City Lunches on a Paleo Diet

If you're working in a major city like Sydney, finding a healthy, satisfying Paleo lunch can feel like searching for a needle in a haystack. Between sandwich bars, sushi counters, and fast-food chains, it’s easy to be overwhelmed — especially when most menus are centred around grains, legumes, seed oils, and sugar-laden sauces.

But with a bit of planning (and a few strategic hacks), eating Paleo in the city becomes much more manageable.

What to Look for When Eating Out

Focus on protein-first meals — like grilled meat, eggs, or fish — and build your lunch around that. Then add some non-starchy vegetables and healthy fats (like avocado or olive oil). If you can’t see anything suitable on the menu, don’t hesitate to go off-script and ask for a custom combo.

Here are a few tried-and-tested go-to strategies:

Burger shops: Ask for a bunless burger and swap chips for a side salad or extra meat.
Carvery or roast outlets: Great for meat and veg — just skip the gravy and bread rolls.
Build-your-own salad bars: Choose leafy greens, a generous portion of protein (like boiled eggs, grilled chicken or tuna), and add extras like olives, avocado, or nuts — then skip the dressing or bring your own.
All-day breakfast cafés: A full cooked breakfast (minus the toast and hash browns) can make the perfect Paleo lunch.

Paleo-Friendly Cafés in Sydney CBD

While there aren’t (yet!) dedicated Paleo cafés on every corner, a few places stand out for their flexibility and focus on whole foods. Keep an eye out for:

Thr1ve: If still open in your location, they’ve historically offered great low-carb, high-protein bowls.
Grill’d (select locations): Their “low carb super bun” is still not Paleo, but they’re usually willing to go bun-free.
Independent cafés: Often more open to custom orders than chain stores.

And don’t forget the protein prep hack — bringing a hard-boiled egg, a small tin of wild-caught fish, or even leftover roast meat to top up a salad or veggie-based lunch when dining out.

Can’t Find Anything? Go Brunch

If lunch pickings are slim, try shifting your meal earlier or later in the day. A café brunch of eggs, bacon, mushrooms, spinach and avocado often ticks all the Paleo boxes and is widely available across Aussie cities.

Or, if it suits your energy levels and schedule, experiment with intermittent fasting and skip lunch altogether — just be sure to fuel up properly at your next meal.

What’s your go-to Paleo lunch when you’re out in the city? Found any hidden gems in Sydney or beyond that cater to grain-free, real food eaters? Drop them in the comments — let’s build a list of Paleo-friendly city lunch spots together.

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Grass Fed Beef In Australia & New Zealand?

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I was talking to an Australian Doctor at the Ancestral Health Symposium about finding grass fed meat in Australia. He was explaining to me that Australian meat is almost all grass fed, unlike America where grass fed meat is a lot harder to come by.

Grass fed beef has a far better omega 6:omega 3 ratio and far more vitamins & minerals than grain fed beef.

Since I got back I've been trying to find out if more about beef quality and availability. Until I make friends with a farmer, if I could be certain I was buying grass fed meat, I’d be very happy!

It seems that grass fed beef is dependent on the season; meaning springtime meat is more grain than grass fed.

On their website Coles state: –

Coles source both grass and grain fed cattle depending on seasonal quality. When rains are good, cattle are fed on grass. Being high in beta carotene, this is transferred to the meat and is why the fat is cream in colour. During drier times, grass is substituted with grain feed, and the fat has a whiter appearance. We offer both grass and grain fed cattle depending on the seasonal conditions to source the best quality available.

Woolworths doesn't go into much detail on their site, so I wrote to them, and have just received this reply: –

Woolworths has a number of different types of beef on offer. Our Riverine and standard Woolworths beef range are from grain fed animals, our market value and Macro branded beef come from grass fed animals. We are currently in the process of working on new labels and stickers which will help customers to be able to identify the difference between our beef range. You will notice these changes over the coming months.

So, whilst I’ll always strive to source my meat from a farmers market, or a good local butcher, it’s nice to know at a pinch there are some reasonable options in the supermarkets. If their new labelling enables me to see exactly what type of meat I'm eating, then that will be even better.

The Benefits of Truly Pasture-Raised Beef

As interest in ancestral and nutrient-dense diets continues to grow across Australia and New Zealand, more people are paying closer attention to the provenance and quality of their meat. While the term “grass fed” is commonly used in supermarket marketing, not all grass-fed beef is created equal. There is a significant nutritional and ethical distinction between cattle that are finished exclusively on pasture and those that are grass-fed for part of their life but finished in feedlots on grain.

Pasture-raised beef — sometimes called 100% grass-fed and finished — tends to have higher levels of omega-3 fatty acids, CLA (conjugated linoleic acid), and fat-soluble vitamins like A and E. These cattle graze on native grasses and forage, mimicking the natural diet ruminants evolved to eat, without the addition of genetically modified grains or high-energy feed.

How to Identify Grass-Fed vs Grass-Finished

In Australia, unlike in the US, “grass fed” can still apply to cattle that spend only part of their lives on pasture before being grain finished for several weeks or months to fatten them up for market. To be certain you’re getting the nutritional benefits associated with 100% pasture-raised beef, it’s important to look for:

Grass-finished or 100% grass-fed labels, ideally accompanied by third-party certification
Breed-specific producers like Wagyu or Hereford may state their finishing process more transparently
Visual cues: Grass-finished beef often has a yellower fat due to its higher beta carotene content

Don’t be afraid to ask your butcher detailed questions about where the beef is sourced and how the animals are raised and finished. Smaller butchers, especially those at farmers markets, often have direct relationships with local producers and can give you accurate information.

Labelling and Transparency: Still a Work in Progress

While both Coles and Woolworths are making moves toward clearer labelling on their meat products, it can still be confusing to determine exactly what you’re buying. Macro’s grass-fed line at Woolworths is one of the more reliable supermarket options, but it’s still worth reading the fine print or asking for clarification, particularly if you're following a strict Paleo diet or trying to reduce your omega-6 intake.

The introduction of new labelling guidelines from the ACCC in recent years has improved the situation slightly, but voluntary use of terms like “natural,” “free range,” or “grass fed” remains a grey area. Certifications like Pasturefed Cattle Assurance System (PCAS) and Meat Standards Australia (MSA) can help, but they’re not yet universally adopted.

Farmers Markets and Local Producers

Farmers markets remain one of the most reliable places to source 100% grass-fed beef. You can often speak directly with the farmer or a knowledgeable staff member, who can explain how the cattle are raised, what they’re fed, and how the animals are handled during processing.

Some standout producers in Australia include:

Provenir: Known for its mobile abattoir system, providing ethical on-farm slaughter and transparency around how cattle are raised and processed.
Cherry Tree Organics: A family-run farm in Victoria producing certified organic, 100% grass-fed beef and lamb.
Sommerlad Chicken & Grassland Poultry: While primarily focused on poultry, their farm partners also offer regeneratively raised beef options.

Many of these producers offer delivery services or meat boxes, allowing you to stock your freezer with high-quality cuts for later use.

Buying Meat Online in Australia

The rise of ethical and regenerative agriculture has led to more online options for buying quality meat. Several suppliers now offer nationwide delivery of frozen or vacuum-sealed meat, often in bulk packs or curated boxes.

Look for vendors who clearly outline their farming practices, such as:

The Meat Club (NSW/VIC): Offers hormone-free, pasture-raised meat and wild game options.
Feather and Bone Providore (Sydney): Specialises in ethically raised, heritage-breed meat from small producers across NSW.
Australian Natural Meat Co.: Offers 100% grass-fed and finished beef, lamb and organic options.

These online retailers often work with regenerative farmers who focus on soil health, biodiversity, and animal welfare — values closely aligned with the principles of the Paleo lifestyle.

New Zealand Grass-Fed Beef

If you're based in New Zealand or shopping for imported options, you're in luck. Thanks to its temperate climate and lush pasture land, New Zealand is one of the few countries where the majority of beef is genuinely pasture-raised. Brands like Silver Fern Farms and First Light often export grass-fed beef to Australia and overseas markets.

Still, it's worth double-checking whether the meat is grain-finished before slaughter. Some large-scale producers still employ feedlot finishing, even in otherwise grass-based operations.

The Importance of Knowing Your Food Chain

One of the core philosophies of the Paleo diet is eating as our ancestors did — not just in terms of nutrients, but also in terms of food quality and sourcing. In today’s industrial food landscape, that means making a conscious effort to understand where your meat comes from and how it’s been produced.

By asking questions, seeking out producers who are transparent, and favouring direct relationships where possible, you gain more control over the quality of your food and its impact on your health.

Final Thought: Quality Over Quantity

If budget constraints prevent you from always choosing the most premium option, don’t worry — small improvements still matter. Even switching from grain-fed to mixed pasture-raised beef, or choosing organ meats from quality sources, can make a big difference nutritionally.

You don’t need to be perfect — just informed. Prioritising food quality is one of the most powerful investments you can make in your health, your environment, and your local economy. The more we demand transparency, the more producers and retailers will respond — and that's a win for everyone who values real food.

Where do you get your meat from? If you've found a good source of grass fed meat in Australia or New Zealand, share it in the comments.

Ever Wondered Why You Needed Orthodontics?

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One of my favourite lectures at the AHS was one I’d stumbled into by chance. I went to watch the Darwin Dentistry lecture with Kevin Boyd, which was very interesting. However, the second half of this lecture presented by Michael Mew DDS, a British Orthodontist really captured my interest (it was also great to see another Brit there!). I’d thought about dentistry with a Paleo perspective before (coincidence how eating Paleo doesn’t result in the cavities and dental issues of eating a SAD diet?), but I’d never before linked orthodontics with a Paleo lifestyle.

Mew explained how 60% of people have crooked teeth – which is clearly too significant to be put down to genetic factors, there is also no evidence to suggest the cause is genetic. The reason for crooked teeth appears to be down to our changing faces. We now have faces that Mews described as “like a waxwork model too close to the fire”: our jaws grow down and narrow leading to flatter faces, big noses & sloping foreheads. With narrow dropped jaws, we have far less room for our teeth. This results in crooked teeth – and lots of orthodontics. Studies of indigenous societies have revealed that they did not have the same issues of crooked teeth that we see, in fact the problem appears to have arisen since the industrial revolution.

Why Do Our Jaws Not Form Properly Anymore?

Breast Feeding appears to be a significant factor in this. Apparently the actual mechanism of a breast and bottle fed baby is completely different. Bottle feeding does not promote proper palate formation in the same way breast feeding does, Mew explained how “The baby pushes the nipple around its front teeth, helping create a wide palate and enough room for the front teeth. Baby bottles don't promote this growth.”

The modern diet of soft, processed foods does not enable jaw muscles to form properly, since it is rarely used to chew and bite on difficult food. This too has a detrimental effect on jaw shape.

Mouth breathing is another significant factor. When people can't breath through their nose (perhaps due to allergies), they instead must breathe through their mouth. Over time this changes the shape of the face and misaligns the jaw – leaving less room for proper teeth alignment.

Mews explained how he can tell just by looking at the shape of someone’s face whether they have orthodontic issues. He uses “Orthotropics” to treat his patients, which encourages the jaw to grow correctly. From the before & after photos of his patients, the changes in the shape of their faces was incredible.

Mews was a fantastic speaker. Hearing such interesting ideas, for the first time, was a real highlight of the symposium. Who'd have thought orthodontics could be so interesting?

You can watch the lecture here (Mews is the second half).

I hope to see Mews back at next year’s AHS (on the main stage) to explain more on this topic. I’m also very interested in the allergy link, which was touched on in other lectures – I’d love to see a whole lecture on allergies, in a Paleo context, at the next AHS.

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Strawberry & Coconut Paleo Ice Cream (No Dairy)

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Why You Should Swap Your Oatmeal for NoOatmeal

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Before I knew anything about Paleo, I’d often make up Oatmeal for breakfast. Especially in the winter, I felt it was the epitome of healthy breakfasts. Now however, I’ve gained a much better understanding about nutrition, so I thought I’d share my reasons for complete avoidance of Oatmeal.

There is something comforting about Oatmeal, particularly on a cold morning. However, NoOatmeal is a far better alternative. NoOatmeal is made using raw nuts & pepitas which you grind in your blender. You then lightly toast the nuts in a saucepan, with some cinnamon. Then you add coconut milk and an egg and stir until ready. How easy is that? Like Oatmeal, it is warm, but unlike Oatmeal I find it far more filling – and I know the ingredients are far better for me. The smell when the nuts are toasting is fantastic! I also like the fact that alone and unprepared I could eat & enjoy the individual ingredients in Noatmeal. Have you ever tried eating raw, unprepared Oats? Not so nice.

So, what’s not great about Oats?

When you eat Oats, they breakdown to glucose which causes an insulin spike in your blood – if you test your blood glucose an hour after eating Oatmeal, you’ll see a big increase (perhaps as high as 140). Regularly allowing your blood sugar levels to increase like is very damaging to your body (and can also lead to conditions like diabetes). Also soon after the spike in blood sugars, there will be a crash – which is the reason you’ll be hungry soon after eating Oatmeal. Nuts and eggs will keep your blood sugar levels constant, which is a far healthier state.

As well as the sugar issues, Oats contain high levels of lectins and phytic acid which are components that can cause intestinal imbalances and block nutrient absorption. Oats also have a high Omega 6 ratio, which in itself is very damaging. Some brands of Oatmeal also contain traces of gluten grains, which are very intolerable to a lot of people.

Whilst you can reduce the lectin and phytic acid content of oats by fermenting them – why not just make yourself some NoOatmeal instead? I tend to have NoOatmeal perhaps once a week, having saved myself time by preparing the ingredients the night before. Other typical breakfasts are scrambled eggs, omelettes, bacon and eggs – and often just last night’s dinner leftovers! Who said breakfast has to be traditional?

NoOatmeal Variations to Keep Things Interesting

Once you’ve discovered how easy and satisfying NoOatmeal can be, it’s fun to start playing with variations to suit your mood, season, or what’s in your pantry. One of the great benefits of this Paleo-friendly breakfast is how customisable it is.

Here are a few delicious flavour combinations to try:

Vanilla almond: Add a dash of vanilla extract and top with slivered almonds and a sprinkle of cinnamon.
Apple pie: Stir in grated green apple, nutmeg and cinnamon, and top with a dollop of coconut cream.
Berry coconut: Fold in some frozen blueberries or raspberries during cooking and top with shredded coconut.
Choc-nut: Add a teaspoon of raw cacao powder and top with chopped hazelnuts and a few cacao nibs for crunch.

These options are all warm, hearty, and nutrient-dense — ideal for those chilly mornings when you’d otherwise be tempted by a bowl of sugary oats.

Understanding Why Blood Sugar Matters

Blood sugar regulation is at the core of energy, mood, and long-term metabolic health. Meals like Oatmeal, which convert quickly to glucose, can wreak havoc on your blood sugar levels. That initial spike followed by a crash is what leaves many people reaching for snacks an hour or two after breakfast, setting up a pattern of energy dips and cravings for the rest of the day.

By starting your day with a balanced meal like NoOatmeal — rich in healthy fats, moderate protein and low in carbohydrates — you set yourself up for stable energy, mental clarity and reduced hunger throughout the day.

Why Fat and Protein Beat Carbs for Breakfast

The traditional idea of breakfast being carb-centric (think cereals, toast, pancakes and oats) is largely driven by food marketing and convenience, not nutrition. Our bodies actually thrive when we begin the day with fats and proteins, which signal satiety hormones, support cognitive function and help prevent blood sugar spikes.

NoOatmeal delivers just that. The nuts and seeds provide monounsaturated fats and magnesium, the egg contributes high-quality protein, and the coconut milk offers satiating medium-chain triglycerides (MCTs) — all of which contribute to a steady, nourished start to the day.

Batch-Prepping Your NoOatmeal Base

If mornings are rushed, a little preparation goes a long way. You can pre-grind your nuts, pepitas and seeds and store the mix in an airtight jar in the fridge or freezer. This base can then be scooped out and cooked in just a few minutes with coconut milk and a whisked egg.

Consider this simple base mix:

1 cup raw almonds
1 cup raw walnuts
½ cup pepitas
¼ cup chia seeds

Blitz in a food processor until finely chopped (not powdery), then store ready to go. This makes weekday breakfasts as quick and easy as any instant cereal — but infinitely more nourishing.

Pairing NoOatmeal With Other Paleo Breakfast Ideas

If you’re feeding a family or enjoy a little variety, NoOatmeal pairs beautifully with other simple Paleo breakfasts. Serve alongside:

A couple of boiled or poached eggs for extra protein
A small bowl of fermented vegetables to support gut health
Some sliced avocado drizzled with lemon and olive oil

This kind of diversity on the breakfast table is what makes Paleo sustainable and enjoyable. There’s no need for bland repetition — and definitely no need for grain-based carbs masquerading as health food.

What About Kids and NoOatmeal?

For parents, getting kids to eat a filling and nutrient-rich breakfast can be a challenge. NoOatmeal is a great solution — it has a porridge-like consistency that’s familiar and can be easily sweetened naturally with mashed banana, apple puree or a few crushed berries.

Let your child top their own bowl with coconut flakes, pumpkin seeds, or sliced strawberries. It’s a great way to get them involved and develop a taste for wholefoods early on.

NoOatmeal and the Gut-Brain Connection

Another advantage of skipping Oatmeal and other grain-heavy breakfasts is improved gut health. The lectins and phytic acid in oats can be irritating to the gut lining and may contribute to leaky gut syndrome in sensitive individuals. For those struggling with autoimmune conditions, brain fog or persistent bloating, eliminating grains can bring rapid and noticeable relief.

NoOatmeal supports the gut-brain axis by avoiding these problematic compounds and replacing them with nutrient-dense, anti-inflammatory foods that nourish your digestive tract and provide clean fuel for your brain.

A Warming Winter Routine Without the Crash

The reason Oatmeal holds such appeal in winter is its warmth and texture. Fortunately, NoOatmeal offers the same comfort factor without the blood sugar rollercoaster or intestinal irritation.

Make it part of your morning ritual — take a few minutes to stand at the stove and stir your breakfast with intention. Enjoy the aroma of cinnamon and toasted nuts. Eat slowly, savouring each bite. These small moments of mindfulness help you start the day grounded and nourished, without relying on caffeine or sugar to get you through.

Final Thoughts: Why I’ll Never Go Back to Oats

Now that I’ve discovered NoOatmeal and truly understand the nutritional impact of my morning meal, I can’t imagine ever going back to grain-based breakfasts. The difference in energy, satiety and mental clarity is too significant to ignore.

If you're still eating Oatmeal because it feels like a healthy habit, I’d encourage you to try a Paleo alternative like NoOatmeal for just a week. Observe how you feel — not just in the moment, but in the hours that follow. You might be surprised just how different your day becomes with the right fuel in your bowl.

What’s your go-to NoOatmeal recipe? Let me know in the comments!

What we’re about

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Welcome to Paleo.com.au. This is the place to come to find out everything you need to know about how to be Paleo in Australia and New Zealand.

Find Medics, Nutritionists & PTs who can work with you from a Paleo perspective. Learn how to cook your Aussie and Kiwi favourite dishes – Paleo style. Arrange your schedule with details on all of the up-and-coming Paleo themed events in the region and worldwide. Connect with other Paleo people, just like you – in your area. And find out where to buy Paleo supplies locally at the best price.

Subscribe to my newsletter below – and connect with me on Twitter, Google+ & Facebook.

Why Paleo, and Why Australia?

When I started this blog back in 2010, there was hardly any accessible, local information on how to follow a Paleo lifestyle in Australia or New Zealand. Most resources came from the US, and while informative, they often missed the mark for our region – referencing different food availability, healthcare systems, and seasonal climates. So I set out to change that.

This site became the central place to make Paleo feel local, accessible, and practical – whether you’re navigating your first Paleo meal plan in Melbourne or sourcing grass-fed beef in regional WA.

I’ve always believed Paleo isn’t just a “diet” – it’s a powerful template for living intentionally. It’s about rethinking how we move, sleep, eat, and connect with the world around us. It’s about filtering modern noise through the lens of ancestral wisdom.

What Makes Paleo Relevant – Even Now

While the trendiness of Paleo may have faded in the media, the foundational principles are more relevant than ever:

Real food over processed: Avoiding inflammatory, ultra-processed, shelf-stable “foods” will never go out of style.
Gut health focus: Removing grains, seed oils, and excess sugars is still one of the fastest ways to ease gut issues.
Blood sugar balance: Lower-carb, higher-protein meals help manage insulin and energy levels for many people.
Sustainability: Prioritising local, ethically raised meat and seasonal produce supports not only health but also the planet.

Paleo may no longer be a buzzword, but for many of us, it's a lifestyle that just makes sense. And this blog remains committed to that mission – even if the world has moved on to keto, carnivore, or whatever the next trend may be.

What You’ll Find on Paleo.com.au

Over the years, I’ve built out several key areas of the site:

Paleo Recipes: Real, honest food made from ingredients you can buy here in Australia (no “Trader Joe’s” in sight!). You’ll find recipes for every meal – from grass-fed meat pies to Aussie-style lamb shanks and avo-packed brekkies.
Paleo Events: From workshops and meetups to full weekend retreats, I’ve always been passionate about helping you connect with like-minded people. (Remember our first ever Paleo weekend in NSW? Still one of my favourite projects.)
Paleo Supplies: Whether you’re after bone broth, coconut flour, or where to find tallow, the directory helps you source what you need locally or online.
Paleo Professionals: Connecting with doctors, nutritionists, and fitness pros who get it can be a game changer. Our practitioner list helps you find someone who supports your lifestyle, not fights it.
The Blog: You’re here! This is where I post my thoughts, rants, experiments, and favourite finds – from reviewing coconut oil at Woolies to deep-dives on sleep, sunlight, or the psychology of food.

A Personal Reflection on 15 Years of Paleo Writing

Looking back over this site – hundreds of posts, events, recipes, product guides – I feel two things at once: deep pride and a fair dose of cringe. Some of my earliest posts were written with wide-eyed enthusiasm and zero understanding of formatting, or even writing style. And yet… those were the posts that sparked conversations, built community, and helped people take their first steps.

If you’re here now – whether it’s your first visit or you’ve been around since 2010 – I want to thank you. This site isn’t just mine. It’s ours.

Where the Site Is Headed Next

So where are we going from here? I’m glad you asked.

In 2025 and beyond, Paleo.com.au will continue to be your home for:

Updated, SEO-optimised blog content: I’m working through every old post (as you’ve probably noticed), expanding them to make sure they still serve you and meet Google’s ever-changing best practices.
Expanded Paleo recipe archive: Including more meal prep, on-the-go options, and Australian seasonal meal plans.
New digital guides: From “How to Start Paleo in Australia” to deep-dives on fasting, circadian rhythm, and ancestral movement.
Revived mailing list & community support: I’ll be restarting the newsletter, sharing curated updates, recipes, deals, and personal thoughts – so make sure you’re subscribed below.

If you’ve ever wanted to reconnect with your health goals, refine your lifestyle, or just return to what works – I’m right here with you.

Want to Help?

If you’ve found value in this site over the years, there are a few small things you can do to help me keep going:

Share a post: Whether it's a recipe or a rant, post a link on Facebook or Insta.
Comment: Your thoughts help shape what I write next.
Join the newsletter: You’ll be the first to hear about updates and offers.
Send me a message: I love hearing from readers, especially about what you want more of – and what’s missing in your Paleo journey right now.

Let’s Keep Going

Paleo.com.au started with a single post and a mission to fill a gap. Fifteen years later, that mission hasn’t changed – it’s just evolved.

The Paleo “trend” might be over, but the principles still matter.

The marketing might have faded, but the need is still real.

And if you ask me? Now is the perfect time for a comeback.

Let’s reclaim what works. Together.

Want to explore more? Start here:

I’d love to hear from you in the comments: When did you first find Paleo.com.au? And what keeps you coming back?

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