Looking for inspiration to stay on track with your Paleo lifestyle? Our collection of Paleo recipes has you covered, with hundreds of nourishing, grain-free, dairy-free, and refined sugar-free meals to suit every taste. Whether you’re after a quick midweek dinner, a hearty breakfast, a lunchbox-friendly snack, or something a little indulgent (without breaking your Paleo rules), you’ll find it here. All recipes follow real food principles and are designed to help you eat clean, feel full, and enjoy every bite – without the stress. Browse our growing library and discover just how easy and delicious eating Paleo can be.
Must Read Paleo Books
I’m often asked which Paleo books I’d recommend. It’s great to have a few introductory books to hand to explain everything you need to know about what Paleo is – and how to start. If you’ve got friends interested in learning more about Paleo, these are the books I’d recommend.
Introduction to Paleo Books
The Primal Blueprint. Mark Sisson’s book is a great introduction as to why we should eat a Primal Diet and how to start. He also covers lifestyle factors like sleep and stress and how to exercise – primal style.
The Paleo Solution. Robb Wolf's book is another good introduction to the Paleo Diet and is written in a very engaging way. As a bio chemist, Robb Wolf is able to talk about the science, but in a very easy to understand way.
The Paleo Answer Loren Cordain’s latest book is more on the science side than the practical application side, but a great book for anyone dubious about giving up those deathly whole grains!
Starting Paleo Books
Once you’ve decided to give Paleo a try, these book are a great way to take you through your transition into Paleo, step by step.
Recipe Books
It’s great to have some recipe books on hand, to demonstrate the huge wealth of menu ideas that are possible on the Paleo diet. These are some great recipe books that I use regularly.
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Books for Deepening Your Paleo Knowledge
Once you’ve grasped the basics and started applying Paleo principles to your day-to-day life, it can be incredibly helpful to explore books that go deeper into the science, anthropology, and psychology behind the diet. These books help answer the “why” questions and give you the confidence to stay committed long term, especially when faced with conflicting health information.
“Deep Nutrition” by Dr. Catherine Shanahan is a fantastic follow-up read that explores the impact of ancestral diets on genetic expression, beauty, and long-term health. It connects the dots between traditional eating and modern chronic diseases, and offers a compelling argument for real food over processed alternatives.
“The Big Fat Surprise” by Nina Teicholz challenges decades of dietary advice, particularly around fat and cholesterol. While not exclusively a Paleo book, it aligns with many Paleo principles and is perfect for those who want to understand why fat isn’t the enemy.
“Why We Get Fat” by Gary Taubes is another must-read if you’re interested in the hormonal drivers of weight gain and insulin resistance. Taubes breaks down the carbohydrate-insulin hypothesis in a way that’s easy to digest and highly relevant to anyone cutting grains and sugar from their diet.
Books for Navigating Paleo with Specific Health Goals
Whether you’re managing an autoimmune condition, struggling with gut issues, or aiming to improve metabolic health, there are several Paleo-aligned books that cater to specific health concerns.
“The Paleo Approach” by Dr. Sarah Ballantyne is the go-to reference for anyone dealing with autoimmune disorders. It’s incredibly detailed and explains not just what to eat, but also the science behind immune function, inflammation, and gut permeability. Her follow-up cookbook makes the protocol more practical to implement.
“Practical Paleo” by Diane Sanfilippo offers tailored meal plans for various conditions, including thyroid health, adrenal fatigue, and fat loss. The first half of the book is educational, while the second half is packed with simple, flavourful recipes.
“The Bulletproof Diet” by Dave Asprey takes a slightly different angle, blending Paleo, keto, and biohacking. It’s great for tech-minded people who want to optimise their performance, although some recommendations (like Bulletproof Coffee) stray from strict Paleo.
Best Paleo Books for Families and Kids
Bringing your family on board with Paleo can be a game-changer, but it does come with challenges — especially if you’re dealing with fussy eaters or children used to processed snacks. Fortunately, there are a few excellent books that make the transition easier and more enjoyable for the whole household.
“Eat Like a Dinosaur” by The Paleo Parents is a brilliant resource for families with young kids. It combines kid-friendly recipes with guidance on meal planning, shopping, and handling social situations. It even includes a storybook section to help explain Paleo to children in a fun and engaging way.
“Nom Nom Paleo: Food for Humans” by Michelle Tam and Henry Fong is another standout. With its comic-book style format, colourful photos, and humour, it appeals to adults and kids alike. The recipes are creative, approachable, and designed for busy families.
“Paleo Lunches and Breakfasts on the Go” by Diana Rodgers is a lifesaver for parents looking to pack real food into lunchboxes or whip up quick meals during the morning rush.
Books That Blend Paleo with Other Lifestyle Elements
For many, Paleo becomes more than just a way of eating — it becomes a broader philosophy that encompasses movement, sleep, stress management, and environmental health. Several books go beyond food to help you live a well-rounded, ancestral-inspired lifestyle.
“Go Wild” by Dr. John Ratey and Richard Manning is a fascinating exploration of how modern civilisation has disconnected us from our natural rhythms. The book covers everything from movement and nutrition to sleep, play, and social connection.
“The Primal Connection” by Mark Sisson is the perfect companion to “The Primal Blueprint.” It focuses on the non-food aspects of Paleo living and encourages practices like grounding, digital detoxing, and reconnecting with nature.
“Sleep Smarter” by Shawn Stevenson is essential reading for anyone struggling with energy, weight loss, or mood. Good sleep is a crucial component of the Paleo lifestyle, and this book provides clear, actionable advice to improve it.
Cookbooks for Specific Needs and Occasions
While general Paleo cookbooks are fantastic, sometimes it’s helpful to have books tailored to specific situations — whether you’re hosting a dinner party, navigating the holidays, or managing dietary restrictions.
“Paleo Takeout” by Russ Crandall lets you recreate all your favourite restaurant-style meals — without the grains, sugars, or dodgy oils. From General Tso’s chicken to fish tacos, this book shows you how indulgent Paleo can be.
“Paleo Slow Cooker” by Arsy Vartanian is perfect for those who want to come home to a hot, nourishing meal. The recipes are hearty, flavourful, and ideal for batch cooking.
“Against All Grain: Celebrations” by Danielle Walker is a stunning cookbook packed with holiday and special occasion recipes. Think Paleo-friendly stuffing, birthday cakes, and celebratory roasts.
Final Thoughts
There’s no shortage of excellent Paleo books to support you wherever you are on your health journey — from beginner intros and scientific deep dives to family-friendly resources and cookbooks for every occasion. Building a small personal library can help you stay inspired, educated, and motivated long after the novelty of starting Paleo has worn off.
Which of these books are on your shelf? Have you found a hidden gem that’s changed the way you approach Paleo living? Share your favourites in the comments below!
What Sundays Are All About
With a bit of planning and organisation at the weekend, the entire week of Paleo meals can be planned, ingredients bought and almost all of the cooking done, leaving your weekdays easy and stress free.
Being organised like this is not only a far cheaper way of following your Paleo diet, but it also ensures you won’t come unstuck in the week – when a lack of time and imagination would otherwise make it far harder to make the right food choices.
Step One: The Weekly Planner
Are you going to be home every evening? Do you have friends over? Have you been invited out to dinner? Write out a plan of the upcoming week and work out how many breakfasts, lunches, dinners and snacks you will need.
Now it’s time to hit the recipe books for inspiration and decide what you would like to eat everyday! Bear in mind if you cook a large portion of a dinner recipe, you can either freeze the remainder to enjoy another day, or you can use it for lunch, or breakfast the following day.
If you have cooking facilities at lunchtimes, it’s a great idea to do some batch cooking, so you can have a quick, hot Paleo meal every lunchtime – with no cooking required
Step Two: The Ingredients
Once you’ve decided on your weekly Paleo meal planner, you can make a list of all of the ingredients you need to buy and head to your local farmers market, butchers and grocery store/ supermarket to buy everything you need. No more shopping required for another week or two! It’s good to be flexible and prepared to swap ingredients, for example where certain vegetables are in season or on sale.
Step Three: Cooking & Preparation
Once you have your Paleo ingredients, recipes and weekly planner on hand, it’s time to get cooking! You can cook up big batches of one-pot recipes, such as soups, stews, casseroles and curries as these will freeze easily, ready to be reheated when you need them for lunches or dinners.
Many breakfasts, such as egg muffins can be cooked in advance and stored in the fridge for a quick grab and go breakfast.
You can also prepare vegetables in advance, ready to blanch, eat raw or throw in the steamer for the week’s dinners.
Step Four: Overcoming Potential Difficulties
This is also a good opportunity to call ahead any restaurants you may be visiting next week – or looking up their menu online. This way you can work out which Paleo options are available, or contact the restaurant directly and see how they can help.
What is your weekly routine? Do you spend time at the weekend planning for the week ahead?
Translating Paleo Cooking Terms
The first time I went to America, I was confused. The restaurant menus all had pages of entrée’s, but no main courses. Fortunately before too long, I realised entrée is American for main course, not a starter course, as I am used to the word. I was also excited to try a new herb I had read about in lots of cooking blogs, cilantro – before I found out it is just another was of describing coriander.
As a Brit, living in Australia, reading lots of American Paleo Diet blogs and books, I've noticed a lot of cooking and food terms with completely different names. Australian terms seem to be mainly British, but often American – and sometimes different again. The list below shows the most common terms on which our terms differ, not all Paleo related, but hopefully useful all the same:
| American | British English | Australian | |
| Appetizer | Starter | Starter | |
| Entrée | Main Course | Main Course | |
| Dessert | Pudding/ Sweet/ Afters | Dessert | |
| Broiler | Grill | Grill | |
| Grilling | Barbecuing | Barbecuing | |
| Canned | Tinned | Tinned | |
| Eggplant | Aubergine | Eggplant | |
| Zucchini | Courgette | Zucchini | |
| Argula | Rocket | Rocket | |
| Rutbaga | Swede/ Turnip | Swede | |
| Bell Pepper | Pepper | Capsicum | |
| Cilantro | Coriander | Coriander | |
| Ground Mince | Minced Meat | Minced Meat | |
| Pork Rinds | Pork Scratchings | Crackling | |
| Jello | Jelly | Jam | |
| Fries | Chips | Hot Chips | |
| Chips | Crisps | Chips | |
| Parchment Paper | Greaseproof Paper | Greaseproof Paper | |
| Stove | Hob | Hob | |
| Crock Pot | Slow Cooker | Slow Cooker | |
| Plastic Wrap | Clingfilm | Gladwrap | |
| Candy | Sweets | Lollies | |
| Licquor Store | Off Licence | Bottle Shop (AKA Bottlo!) | |
| Popsicle | Ice Lolly | Ice Lolly |
Of course, in addition to the different terms, American recipes use imperial measurements (pounds, ounces, tablespoons and Fahrenheit), Australian recipes are metric (grams, millilitres and centigrade) and British recipes never quite seem to be able to decide if they should embrace the metric system, or stick to the traditional imperial measurements.
More Translation Confusion in the Paleo Kitchen
Once you dive deeper into international Paleo cookbooks and food blogs, you start noticing even more subtle differences that can easily trip you up. It’s not just ingredients and cooking terms — the differences can show up in meal names, shopping habits, and even food availability.
Take for example, something as simple as “biscuits”. In the US, this refers to a fluffy, savoury baked item often served with gravy — nothing like the crunchy sweet treat the British and Australians call a biscuit. The American equivalent of a British or Aussie biscuit is a “cookie”, unless it’s a chewy one, in which case confusion deepens. So when you see a Paleo recipe for “biscuits and gravy” in an American cookbook, know that it’s referring to something more akin to a savoury scone, not a dessert.
Supermarket Aisle Challenges
Shopping for ingredients can also become an adventure. Looking for “scallions” in an Australian supermarket? You’ll find them labelled as “spring onions”. “Beets” are just “beetroot” down under. “Shrimp” become “prawns”, and while both may be technically correct depending on the species, the names are used almost exclusively in different regions.
If a US recipe calls for “half-and-half”, Australians and Brits are left wondering whether this means pouring cream, single cream, or just mixing milk and cream together. Likewise, “heavy cream” and “double cream” aren’t always identical, with differences in fat content and consistency depending on where you are.
More Ingredient Name Differences
| American | British English | Australian |
|---|---|---|
| Scallions | Spring Onions | Spring Onions |
| Beets | Beetroot | Beetroot |
| Snow Peas | Mangetout | Snow Peas |
| Soda | Fizzy Drink | Soft Drink |
| Oatmeal | Porridge Oats | Rolled Oats |
| Ground Beef | Beef Mince | Beef Mince |
| Whipping Cream | Single Cream | Pure Cream |
| Molasses | Treacle | Molasses |
Cooking Instructions That Vary By Region
Instructions like “broil until golden” or “put under the broiler” in an American recipe may confuse Aussie and British readers. That simply means place it under the grill — the overhead heat source, not the outdoor barbecue. In contrast, “grilling” in the US often refers to cooking over flames outdoors, which Aussies and Brits would call “barbecuing”.
Measurements can be another stumbling block. A “stick of butter” means 113 grams in the US, but recipes from the UK or Australia are more likely to just list butter in grams or tablespoons. Meanwhile, Australian tablespoon measures are 20ml — not the 15ml standard used in the UK and US — which can make a big difference in recipes that require precision.
Egg Sizes and Baking Confusion
Did you know that even the standard size of eggs differs by region? Most recipes assume a standard “large egg”, but a large egg in the US is closer to a medium or even small egg in Australia. When baking Paleo treats, where proportions matter more than ever without gluten to help things rise or bind, these differences can affect your final results. When in doubt, weigh your eggs — most recipe writers will use around 50–60 grams per large egg, including shell.
Terminology Around Dairy Alternatives
Another area where confusion arises is with non-dairy milk. American recipes often mention “almond milk” or “coconut milk” without specifying whether they mean the tinned, thick variety or the carton-style diluted version. Australians tend to default to the carton form, whereas in some American recipes, particularly those based around curries or rich sauces, tinned full-fat coconut milk is assumed. This can affect the consistency and fat content of your finished dish.
Sweeteners and Pantry Basics
With Paleo baking, sweeteners like “maple syrup”, “honey”, “date paste”, and “coconut sugar” are often used. While these terms are fairly universal, it’s helpful to know that “syrup” in the UK can refer to golden syrup — which is definitely not Paleo — while “treacle” might be used to describe molasses. If you're in Australia, most health food shops carry Paleo-friendly sweeteners, but you may need to double-check labels for additives or processing methods.
Embracing the Multilingual Paleo Kitchen
The key takeaway is that food culture is beautifully diverse, but when following recipes from across the globe, it pays to know the local language — especially in the kitchen. Reading ingredient lists carefully, checking measurements, and researching unfamiliar terms will help you avoid mistakes and better understand what you're putting on your plate.
If you're following American Paleo recipes from Australia, make sure to double-check measurement conversions and terminology. Keep a note of ingredient swaps and equivalents, and don’t be afraid to adjust recipes based on what’s seasonal or available locally.
Final Thoughts
Learning the global language of food can make your Paleo journey more accessible and enjoyable. Whether you’re cooking from an American blog, a British book, or your own Aussie kitchen, a bit of translation and flexibility goes a long way.
Have you come across a confusing term in a Paleo recipe? Or found an unexpected substitute that worked perfectly? Share your discoveries in the comments below — let’s build a global Paleo glossary together!
I'm sure there are many more, so please share the terms that have confused you, or that you have recently discovered, in the comments below. And if you’re in New Zealand – which versions of the terms do you use, mainly Australian, or a completely different term?
Delight in a Flavorful Paleo Moroccan Pork & Dressing Recipe
Further to her guest post yesterday, Stormy Sweitzer, owner of Maoomba, the Real Food for Active Lives blog, and author of Paleo Power Lunch: Easy, Filling & Delicious Workday Meal Strategies, has very kindly shared a Moroccan recipe with us from her book.
This is the lunch that started it all. In the dead of winter, wanting something colorful to go with a leftover pork chop, I threw it together with a handful of berries, seeds, and avocado. It’s earthy, but light. Add a handful of raw mushrooms for more vegetables. This recipe is perfect for those who are looking for a quick, nutritious, and delicious meal to take to work or enjoy at home. The combination of flavours and textures makes it a standout dish that’s both satisfying and refreshing.
Lunch Recipe: Moroccan Pork & Dressing
This Moroccan Pork & Dressing recipe is a colourful and flavourful paleo lunch option, combining pan-fried pork loin chop with fresh spinach, blackberries, avocado, and raw pepitas, topped with a creamy lemon chive dressing. Perfect for a light yet satisfying meal.
Servings: 2
Calories: 400kcal
Cost: 12
Equipment
- Blender
- Saute Pan
Ingredients
Pork
- 2 cups Spinach
- 3 ounces Pork loin chop Sliced, pan-fried
- 1/2 Avocado Cut into chunks
- 1/2 cup Blackberries Fresh
- 2 Tbsp Pepitas Raw
Dressing
- 1/3 cup Lemon juice fresh-squeezed
- 2 tbsp Water
- 1 Green onion chopped
- 1 clove Garlic chopped
- 1 tsp Dry mustard powder
- 1/4 tsp Salt
- Black pepper to taste
- 1/2 cup Avocado oil or Extra virgin olive oil
- 2 Tbsp Chives chopped
Instructions
Pork
- First, layer all ingredients in a lunch-sized food storage container.
- Next, pack 3 tablespoons of Creamy Lemon Chive Dressing in a separate container.
Dressing
- Combine all ingredients in a blender, except the oil and chives.
- Slowly drizzle in the oil while the blender is running.
- Finally, stir in the chives when done.
This Moroccan Pork & Dressing recipe not only provides a vibrant and delicious lunch option but also packs a punch with its nutritious ingredients. The fresh spinach offers a base full of vitamins and minerals, while the blackberries add a burst of sweetness and antioxidants. Avocado provides healthy fats and creaminess, and the pepitas give a satisfying crunch. The creamy lemon chive dressing ties everything together with its tangy and fresh flavour. It’s simple to make and can be stored in the fridge, making it convenient for multiple uses. Drizzle it over the salad just before eating to keep the ingredients fresh and crisp. For more Paleo lunch recipes and strategies, check out the Paleo Power Lunch book. It’s filled with easy, filling, and delicious workday meal ideas that are perfect for those on the go. Exploring different flavours and ingredients in your lunch can make a significant difference in your overall enjoyment and satisfaction with your meals. This Moroccan Pork & Dressing recipe is a great example of how simple ingredients can come together to create something truly special. 
Ultimate Comfort: Delicious Tomato-Free Bolognese for Allergies
As I wrote about yesterday, I'm currently trying to avoid tomatoes and undertake a low-salicylate Paleo diet. I usually use a lot of tomatoes in my cooking, as they are a great base for sauces and meals. My favourite dishes, ragu, bolognese and chilli all use lots of tomatoes, so I've been experimenting to find an alternative.
Since tomatoes are a nightshade, this recipe will be helpful to those avoiding nightshades too. I've also just realized that tomatoes have quadrupled in price in the last few months – so this is also good for the budget!
I used carrots and beetroot to make the “tomato” sauce, which I then used exactly as I would a real tomato sauce with the rest of the ingredients in this bolognese. I'm not that keen on beetroot on it’s own but in this dish with all of the other flavours, it was a great addition.
Tomato-Free Bolognese Recipe
If you avoid salicylates or don't tolerate tomatoes well, this tomato-free bolognese recipe will meet your needs for a tomato-based sauce without the tomatoes! Made with carrots and beetroot, it tastes great and looks very tomatoey, perfect for those avoiding nightshades and looking for a budget-friendly alternative.
Servings: 6
Calories: 250kcal
Cost: 15
Equipment
- Large Pot
- Blender
- Saute Pan
Ingredients
- Carrots I used about 9
- Beetroot I used 4
- Leek diced
- 3 diced onions
- Parsnip
- 7 mushrooms sliced
- Pork mince 500g
- Beef mince 500g
- Coconut oil
- Coconut aminos
- Garlic powder
- Oregano
- Cinnamon
- Cayenne pepper
- Ground chilli
- Salt & Pepper
Instructions
- I peeled and roughly chopped the carrots, beetroot & parsnip and added them to a large pan of boiling water
- Meanwhile, in another pan I sautéed the onions in some coconut oil until they turned translucent
- Next, I added the mince and a splash of coconut aminos
- Once the meat had all browned, I added the leek, mushrooms and a small amount of each of the herbs and spices (I don’t use very much, but adjust according to how hot you like it – and how little you like beetroot!)
- I allowed the meat mixture to simmer on a low heat, stirring regularly, and adding water from the carrot & beetroot pan as it dried out
- Once the carrots and beetroot's started to soften, I turned the heat off and puréed in the blender
- With the tomato-free “tomato sauce” ready, I added it to the meat pan and allowed it to simmer for a few minutes before serving
If you have any suggestions for alternatives to tomatoes, please share in the comments below…
Why Go Tomato-Free?
Tomatoes are a staple ingredient in many cuisines, but they’re also high in salicylates, which can cause adverse reactions in some people. For those with sensitivities or on an elimination diet, even a small amount of tomato can trigger digestive issues, headaches, or inflammation. Nightshade vegetables like tomatoes, peppers, and aubergines are also often problematic for individuals with autoimmune conditions or chronic joint pain. By removing tomatoes, you may notice improvements in your skin, energy levels, and overall digestion.
Creating a Rich, Flavourful Sauce Without Tomatoes
The key to replacing tomatoes in a dish like bolognese lies in replicating their depth of flavour, acidity, and colour. Carrots add natural sweetness, while beetroot lends a similar hue to tomato sauce and a slightly earthy complexity. When paired with ingredients like garlic, herbs, and a splash of balsamic vinegar (if tolerated), you can achieve a hearty sauce that hits all the right notes without any tomatoes involved.
Tips for Perfecting Your Tomato-Free Bolognese
- Cook your base vegetables slowly – sweating the onion, carrot, and celery gently will create a rich foundation for the sauce.
- Choose your beetroot wisely – roasted beetroot adds depth and removes some of the earthy flavour that can be overwhelming when raw.
- Simmer low and slow – just like a traditional bolognese, this sauce improves with time. Letting it simmer allows the flavours to marry beautifully.
- Add broth – using a good-quality beef or bone broth adds umami richness that helps mimic the savoury depth tomatoes usually provide.
Serving Suggestions
This bolognese is incredibly versatile. Serve it over:
- Zucchini noodles (zoodles) for a classic Paleo twist
- Mashed sweet potato or parsnip for a comforting, hearty base
- Spaghetti squash if in season
- Cauliflower rice for a lighter option
It also works wonderfully spooned into halved roasted capsicum or even in a lettuce wrap for a fresh summer alternative.
Batch Cooking and Storage
This tomato-free bolognese freezes and reheats exceptionally well, making it a great option for batch cooking. Simply double the recipe and freeze portions in airtight containers for quick weeknight meals. It’ll last up to 3 months in the freezer and about 4 days in the fridge.
Variations to Try
Once you’ve nailed the base recipe, feel free to experiment:
- Swap the beef for lamb, turkey, or pork for a different flavour profile.
- Add chopped mushrooms for extra umami and texture.
- Include spinach or kale towards the end of cooking for an added boost of greens.
- Top with nutritional yeast or dairy-free parmesan for a savoury finish.
A Family Favourite Without the Fuss
One of the best things about this tomato-free bolognese is how well it’s received, even by those who normally love their tomato-based meals. It’s kid-friendly, freezer-friendly, and packed with hidden veggies, which is always a win. You can confidently serve it to guests, knowing it caters to a wide range of dietary needs without compromising on flavour.
Tomato-Free Doesn’t Mean Taste-Free
It’s easy to feel like you’re missing out when avoiding common ingredients like tomatoes, especially in dishes as iconic as bolognese. But with a bit of creativity and a willingness to explore, you’ll find there are many ways to achieve similar flavours and textures. The combination of carrots and beetroot in this recipe adds colour, body, and a touch of natural sweetness, all while keeping the dish firmly within Paleo and low-salicylate guidelines.
Your Turn: Share Your Tips!
Have you created a tomato-free version of your favourite dish? Do you have other go-to ingredients for recreating sauces and bases? Whether it’s pumpkin, red capsicum (if tolerated), or even fermented vegetables, I’d love to hear what works for you. Share your ideas in the comments below – your suggestion might just help someone else who’s navigating similar food restrictions.
Looking for More Tomato-Free Inspiration?
Keep an eye on the blog for more tomato-free recipes, including chilli, ragu, and other classics made suitable for low-salicylate and nightshade-free diets. Once you start experimenting, you’ll be surprised at how many ways there are to adapt your favourites and still enjoy delicious, nourishing meals.
This Tomato-Free Bolognese is a great reminder that limitations can often lead to the most creative – and delicious – discoveries. Whether you’re avoiding tomatoes for health reasons or simply looking for a new twist on an old classic, this dish is a must-try.
Coconut Oil Spray – What’s The Point?
Initially I was really impressed when I saw Coconut Oil Spray for the first time in Coles, my local grocery store.
But on reflection, Coconut Oil spray seems to be a bit of an oxymoron, don’t you think?
Why Spray Cans?
Spray cans of cooking oil became popular to enable the low-fat brigade to cook in as little oil as possible. The spray tin enables you to coat the bottom of the pan, using far less oil than you’d use if you poured it in. But we've moved on from low-fat, haven’t we? Chances are, given that you’re reading this blog, you’re careful to incorporate decent amounts of fat in your diet. Coconut oil is probably the most popular cooking oil amongst those who follow a Paleo diet. Most of my Paleo friends will use generous amounts of coconut oil in their cooking – and then pour the oil from the pan onto their plate when they've finished. You can’t so this with a spray can of coconut oil!
Added Ingredients?
The ingredients also include butane and propane which are obviously required to enable to spray mechanism to work – but I wonder if this has any impact on the oil – and whether there is any residue in the oil when it makes it onto your plate? Another reason I’d prefer to spoon my pure coconut oil straight into the pan, and not take the chance that any of the propellants come into contact with my food. The cans are also highly flammable, another plus for the humble jar of coconut oil!
Who Buys It?
I find it odd that this particular store only stocks the spray and not the oil in normal jar form (my other local supermarket, Woolworths, stocks jars of coconut oil, but not the spray, which is far more useful). Given the choice, I'm sure almost everyone would opt for a jar of coconut oil, rather than the spray?
I can’t really see who the coconut oil spray is aimed at. Compared to the nasty seed oil sprays, it’s far higher in fat (this is a good thing); surely the conventional wisdom junkies would steer clear? And of course those of us in the know about coconut oil would find the small delivery of coconut oil frustrating? So who is it for? Answers in the comments, if you can offer some suggestions…
I can see that the can is convenient – but a jar of coconut oil and a spoon is hardly inconvenient?
Would you use Coconut Oil in spray form? I’d also be interested to read your comments (below) as to whether coconut spray is widely available where you live too?