Eating out – the paleo nightmare

O! when eating was simple,
O! when eating was simple,

Eating out has been a problem for me for some time. Restaurants produce amazing things but most have dairy or are not really Paleo compliant. I usually end up with a plain grilled steak, not one of my favorite ways to eat steak, and some nondescript unseasoned vegetable. I have noticed that restaurants are getting better at providing information about ingredients that may cause a problem for some people. They are also more open to discussing a particular dietary need and whether it can be accommodated. Mind you it still surprises me when I say no dairy that eggs are included in their list, since when have eggs come from cows. Salads are another thing that I have a problem with when out. I am not a fan of the new smaller salad leaves that seem to be everywhere now, I prefer a good crisp fresh  iceberg lettuce leaf, so no salad side for me. Peas seem to be the one thing that is the chosen veg served with most meals that have a vegetable side, asking if  something else is available can sometimes draw a blank or the offer of a side salad instead, mmmmm.  Chefs like to cook in butter (or a substitute !!) and it does add flavour but do they stop at this or do they add a bit of milk or cream, or maybe a dollop of yogurt. After a few ‘episodes’ I prefer not to trust anything that is not plainly cooked.

Having said all that, we have found a lovely restaurant that have healthy oven baked sweet potato fries as a substitute for chips or potatoes. They also do a mean gammon grilled with pineapple. Put this together with sliced carrots instead of peas and I have a meal I enjoy and is fits in with my eating plan. (the carrots are bland though but you cannot have everything). As you can imagine we favour this restaurant above all others at the moment. Here is hoping that others will follow were they lead.

We live on the edge of a big conurbation so our food outlets, although very plentiful do tend to cater for the locals. Places in the main city or towns around have loads of eating venues with different cuisines so some would probably be  more able to have things that fit in with my needs. But while I can get my sweet potato fries I will stick to nearer home, where there is no real traffic and no parking problems.

Day 13

beef patties no shopping sliced chicken lunch   oxtail dinner

Oh dear, the sign of a depleted larder, this was all I could drag up to eat for breakfast. I was too busy doing ‘other things’ and going here there and everywhere except to the food shops. There is a need with Paleo and particularly with AIP to make sure that there is always something for you to eat that can be got quickly. That way its less temptation to stray. Well, after my last half of an avocado, a few slices of cucumber and the two remaining beef patties it is off to the butcher and greengrocer.

With the larder filled once again lunch was bought cold chicken breast served with cucumber, apple slices, radishes and not forgetting the avocado.

I made a sort of beef strogonoff for dinner (recipe below) and served it with sliced green beans, cauliflower and sweet potato mash.

Strawberries and banana with some flaked coconut finished off the day.

Day 14

20140908_092600_resized chicken dinner leftovers  veg soup 2

Today I had the last of the butternut squash ‘porridge’. I am beginning to really like this but don’t fancy it two days running. as it stores well for 4 days in fridge this is not an issue.

Now, picture it, the smell of a freshly roasted  chicken surrounded by carrots cooked with it, and served with sliced beans, sprouts and cauliflower. This is a dinner I look forward to and really enjoy, but not today !!!!!.  I started on the chicken which was cooked to perfection in my no fail way ,  (2 hours at 200°C in a covered oven proof pot with a little water, seasoning and anything else you want to add). This was OK but when I started on the veggies I found I could not eat much of them. I think I put it down to the fact that I have had mainly raw food and my taste buds have changed in the last few weeks. So I can only lament the ‘loss’ of my favorite Sunday dinner.

I decided that I would have some of the left over veggies warmed and changed into soup for my last meal. I picked at the cold chicken and had an apple and some melon for snacks during the evening.

Quiet an enlightening day.

Day 15

pork and apple patties breakfast  sliced chicken lunch  stuffed squash 3

It was pork, leek and apple patties with avocado, cucumber, blueberries and strawberries to start the day.

Leftover cold chicken with apple slices, cucumber, radish and avocado did lunch, and for the main meal I cooked stuffed butternut squash. this was really lovely and for once quiet near to the original recipe from George Bryant of,  one of my ‘go to’ sites, although it didn’t look quiet like his picture.

Day 16

blueberry beef patties  thurs 11 9 L2  oxtail dinner

I decided to forgo my usual avocado for breakfast (it was not ripe and so hard I could not even separate it from its stone). Instead I plumped for my blueberry beef patties which I must admit I prefer to the pork ones. The recipe is the same as the blueberry pork patties, I just substituted beef for the pork. I served this with more fruit in the form of grapes and banana and then some chopped cucumber.

Lunch was salmon, grated carrot, radish, cucumber and avocado (another one that was more ripe !)

Dinner was left over sort of beef strogonoff but served with grated carrots, raw cauliflower florets and some sweet potato mash. I know that is not what the picture shows. I had to use the same one as before because I forgot to photograph the finished plate, but the thought was there.

 Day 17

stuffed squash 5  veg soup 1    stuffed squash 2

I did not feel like much today so I just cooked some bacon and had it with an apple.Lunch was leftover veggie soup but with some diced bacon from breakfast mixed in. Dinner was more of the stuffed butternut squash by itself. and then a nectarine, banana and some grapes during the evening.

I am still continuing to enjoy what I eat and do not feel the need to stray (well maybe occasionally, then I drink a glass of water and eat some fruit). I am starting to sleep better but still have the occasional night were I am awake for a part of it. I have tried to keep up with the walking but some days things get in the way, but I will continue with my healthy lifestyle and see where it takes me.


Sort of Beef Strogonoff

This is my adaption from a recipe by Sirpa Kaajakari from      I have made the original which was delicious but now need to make changes to fit my new needs, the taste wasn’t too far from the original though.

oxtail dinner  serves 4


  • 2 lb stewing meat
  • 2 onion sliced
  • 2 cup coconut milk
  • 16 oz mushrooms sliced
  • 4 carrots sliced
  • 2 cup broth
  • 2 teaspoon sea salt
  • 4 sweet potatoes cubed


  1. Add all ingredients (except the sweet potato) to the slow cooker and stir.
  2. Cook on low for 8 hours.
  3. Serve the strogonoff with boiled, peeled and cubed sweet potatoes.
  4. Alternatively cook in oven for about 2 hours at 180 degrees until meat is tender


Bacon Beef Butternut Squash

As I said above this is very near to the original but I have omitted the black pepper, put less cinnamon in and changed the balsamic vinegar for less apple cider vinegar. From an original recipe by George Bryant of  serves 4

(original picture from

  • 1 butternut squash cut in half
  • 1 pound minced beef
  • 6 slices bacon
  • 3 small onions sliced 1 reserved
  • 1 stalk celery diced
  • sea salt
  • 1 tsp cinnamon
  • 1 tsp apple cider vinegar


  1. Preheat oven to 180°C (350°F)
  2. Cut squash in half and scrape out the seeds
  3. Place face down in a pyrex dish with 1/2 inch of hot water and cook for 30 minutes
  4. While it’s in the oven, cook the bacon in a pan until crispy, set aside and leave the bacon fat in the pan
  5. Add 2 of the sliced onions and celery to the pan and then add the beef
  6. Season with salt to taste and cinnamon
  7. Continue stirring until the beef is cooked, remove from heat and place in a bowl
  8. Remove the squash from the oven, when you can handle it scrape out some of the guts, leaving ~1/4 inch of squash, add squash to bowl with meat
  9. Crumble bacon and add to the bowl.
  10. Mix well and stuff squashes with the beef mixture and place back in the 350 degree oven for 20 minutes
  11. While your squash are baking, sauté the rest of onions with the vinegar until caramelized
  12. Remove squash from oven, top with onions.

See you next time.

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