Low fat, whats that ?


Low fat, sugar-free, etc do not come into the Paleo way of eating. after all I cannot see our neanderthal ancestors “taking out” fat before consuming their catch. Not all fats are bad, it’s mainly the ones that have been manufactured, restructured, heated, chemically changed  and generally tampered with. The end product is not as nature intended. Avoiding processed foods means that you would not normally be consuming these bad fats. Big food companies would have us believe that all fats are bad (except probably their own !!!). Unprocessed fats from nature are what our body needs. The fat on a bit of bacon, or in a piece of meat are probably what we need. After all our brains are composed of a lot of fat so maybe we need to replenish the supply to keep those ” little grey cells” working to their optimum. Just my view but seems to be something that is talked about a lot in the Paleo community. Obviously loading a plate with masses of fat is not a good idea but everything in moderation. Fats do add flavour so without it, something has to be added, usually in processed foods it is sugar. Sugar is another can of worms, studies are now showing the addictive nature of it and the harm if eaten in excess it can cause. I don’t think we are born with a sweet tooth, but soon develop it when given sugary things as a child. It is so addictive we soon become hooked and want it more and more over our need for simple nourishment.

Since going Paleo (80 / 20) my taste buds have changed. Although never a great eater of sweet things, I do like chocolate cake, some sweets, lots of chocolate and things of that ilk. Since Paleo I would only eat sweets rarely, and still have the odd piece of cake usually made with gluten-free flour and have changed more to dark chocolate away from my favorite Twirl bar. I tended to shy away from puddings but still did have them occasionally. Now I am on the full Autoimmune Protocol my only sweet things are from fruit. Even my need for chocolate has stopped, something I am really surprised at. Although I do sometimes fancy a Twirl Bar especially at the petrol station but resist is now my middle name.

Day 7

sat 13 9 b3  sun 14 9 L    20140908_130203_resized

Again a nice clean day of eating. Breakfast was my lovely beef patties this time teamed with strawberries, blueberries and of course avocado and cucumber. I made the main meal at dinner time which was a roasted chicken cooked with carrots and parsnips, and topped with herbs. (recipe below).         sun 14 9 d  The carrots and parsnips cook with a very different flavour to just steaming them. the plate was finished off with sliced green beans and sweet potato mash. Altogether a lovely Sunday dinner. The day was finished off with leftover cold chicken breast, avocado. blueberries and cucumber. I snacked on cold chicken, an apple and an orange.

Day 8

20140911_114714_resized  20140826_140341_resized   fri 12.9 d3

It was pork, apple and leek patties today, with more apple, the usual avocado and not forgetting the blueberries. Lunch was again leftover cold chicken (surprising how far one chicken can stretch), cucumber, avocado and radishes.

Today I went for a chilli (recipe below) for the main meal. Now to me a chilli implies heat and spices but this one was sweet and did not have any AIP problem makers. Whether I would actually call this a chilli by my definition I am not sure, but it certainly had the right texture and was very good. I served this with some mashed sweet potato and green beans.

Day 9

20140908_092600_resized  sat 13 9 L2  bacon sweet potato fries lunch

Today I had a lazy day for cooking. I had oven cooked a butternut squash the day before so used this to make some more “porridge” topped with the plain unsweetened dessicated  coconut. Lunch was left over cold chilli with iceberg lettuce, cucumber, radish and salad onions.

I did not fancy making a complicated dinner so just had bacon, sweet potato fries, cucumber and radishes. Overall another nice clean eating day, finished off with a nectarine and an apple.

After more than a week of clean eating I think I am beginning to have more energy and overall feel much better for longer. I do not seem to be getting the afternoon slump as much as I used to but am still not sleeping too well.


 All in one Roast chicken and Veggies.

sun 14 9 d2 serves 4


  • 1 whole chicken
  • 1 tbsp extra virgin olive oil
  • 2 tbsp water
  • 2 large carrots cut into inch chunks
  • 2 parsnips cut into inch chunks
  • 2 tbsp dried parsley
  • 1 tbsp dried mint
  • Sea salt to taste


  1. Place chicken ovenproof casserole dish with lid, add water.
  2. Place carrots and parsnips around the chicken.
  3. Pour extra virgin olive oil over chicken  and vegetables.
  4. Sprinkle parsley and mint over chicken.
  5. Season with sea salt
  6. Bake covered for 1 hour 45 minutes at 200°C (400°F)  and then uncovered for 15 minutes more. Chicken should be starting to brown and veggies cooked.
  7. Remove chicken from casserole dish and leave covered with foil to rest for 15 mins before slicing.
  8. Put uncovered casserole dish back into oven while chicken rests so that the carrots and parsnips can continue to brown.


AIP Beef Chilli

fri 12 9 serves 4

This recipe follows one by  Kathy  at   www.cakecooksglutenfree.com

  just omitting a few things that I do not usually eat.

Prep 40 Min    Cook 6 Hr     Total 6 Hr 40 Min


  • 2 cups carrots cooked and puréed
  • 2 lbs ground beef
  • 2 cups bone broth homemade
  • 1 head roasted garlic minced
  • 3/4 cup red onion chopped
  • 3 tbsp. coconut oil
  • 1 tbsp. honey
  • 3 tbsp. apple cider vinegar
  • 1 tsp dried oregano
  • 1/2 tsp ground coriander
  • 1/2 tsp dried basil
  • 1 bay leaf
  • sea salt to taste


  1. Heat oven to 200°C (400 °F).
  2. Cut the top of a head of garlic off (the pointy tip, about 1/2 inch).
  3. Place in the oven to roast for about 20 minutes until the top of the garlic cloves look dark brown/black.
  4. Remove from oven and cool.
  5. In a pan, heat coconut oil over medium high heat.
  6. Add the onion and saute until slightly browned.
  7. Add meat to the pan with the onions and cook through.
  8. Remove from heat.
  9. In a small bowl combine oregano, coriander and basil.
  10. Add the meat to the bowl of slow cooker.
  11. Add carrot, beef broth, garlic, honey, apple cider vinegar and spice blend.
  12. Blend together until well combined.
  13. Cover and cook for 6 hours on low heat.

See you again.


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