Archive | October, 2011

Paleo data smog – the sheep from the goats

30 Oct

After a while of following all these paleo bloggers and tweeters and facebookers and recipes and tips and articles and studies and podcasts and buying all their cookbooks and tshirts and paleosnacks and their particular take on things, it starts to all get a bit… samey. I never know which tip to follow next and which new supplement to take and which guru is more correct than another guru. And there seems to be a fair bit of paleo zealotry around too. Not to mention bickering with vegetarians and vegans and people with perfectly valid alternatives that work for them.

I guess what I’m saying is that paleo is not for everybody and it doesn’t need to be like a religion – just do it if it helps you feel better, lose weight, and get healthy. It works for me, it might for you. It has also opened my eyes to questioning conventional wisdom on nutrition.

And crossfit? For me, I’m not convinced. People love it but – too much “fucking around”, as Martin Berkhan would say. I’m happier just lifting heavy and then calling it a day. I don’t have the time or the inclination to run around like I’m part of a monkey herd swinging from monkey bars and flipping tyres. I have a set of weights in my spare room which present a perfect opportunity to build muscle and improve my body composition. Maybe one day I’ll change my mind. I am tempted by kettle bells. But I can do without all the self-congratulatory hysteria that goes along with ‘movements’ and, I suspect, scares away people who don’t want to join a tribe and just want to improve their health.


Banana fritters with cinnamon and pecans – paleo

29 Oct

Banana fritters with cinnamon and pecans

1 banana, sliced
2tbsp coconut flour
2tbsp butter/ghee/coconut oil
Pinch cinnamon
Handful pecans, chopped

Coat banana pieces in flour, melt oil in hot pan and add banana, searing on both sides. Sprinkle with cinnamon and toss in pan.
Remove banana from pan and place in serving dish, sprinkle with pecans.



“Healthy options” at the petrol station

27 Oct

Save for the little bags of jerky and biltong down on the bottom shelf (still highly processed), there wasn’t much that was healthy about this insulin-bomb display.


Pesto scrambled eggs with fetta, spinach, bacon. Hold the toast.

26 Oct

Went out for brekkie today. All it takes is a few tweaks to paleofy your order:


So I may have cheated with the flat white:


The Dark Side of Crossfit – article

25 Oct

What do people think of this article on the dark side of crossfit? Propaganda or timely warning?


Paleo Bo lac luc with Vietnamese tomato (cauli) rice recipe

24 Oct

I love love Asian food – and it’s often on the naughty side what with all the soya, rice, noodles, sugar and beany ingredients.

SO I decided to adapt an old fave in a paleo vein. “Bo lac luc” or “shaking beef” has a couple of naughty ingredients which I have switcherood to make it a paleo experience. The tomato rice is just my old cauli rice recipe with a tbsp ginger, 2 cloves garlic, and 2 tbsp tomato paste (no additives, of course!).

Right, now for the Bo lac luc.

500g grass-fed beef diced (I used lamb today for availability)
2 cloves garlic, crushed
Tbsp ginger, crushed
Tbsp thai fish sauce
Tbsp tamari (gluten-free naturally fermented soy sauce)
Salt and pepper (liberal amount!)
4 tbsp Coconut oil for frying

Combine all ingredients and let marinate for 10 minutes.
Heat coconut oil in wok on high
Fry beef in two batches on high, stirring often and browning on all sides, leaving tender in the middle.

Serve on tomato cauli rice. (can serve with sliced red onion and tomato but I didn’t have any!)



Paleo coffee cake – this cake is AMAZING!!

21 Oct


Cinnamon Pecan Coffee Cake


1/2 C Coconut Milk

2 Eggs

1/4 C Raw Local Honey (I used maple syrup)

1 tsp Vanilla

2 C Almond Flour (I used 1 cup almond, 1 cup chestnut flour)

1/2 C Arrowroot Powder (I used cocnut flour)

1/2 tsp Baking Soda

1/2 tsp Salt



2 tbsp Cinnamon

1/4 C Coconut Oil (or butter) (I used butter)

3 Tbsp Honey (I used maple syrup)



1/4-1/2 C Chopped Pecans or Walnuts (I didn’t have any of these, but boy I wish I did!)


Preheat oven to 325. In separate bowls, combine dry cake ingredients and wet cake ingredients.

Pour wet into dry and stir to combine.  Pour into coconut greased 7X9 dish.

Combine swirl ingredients and dollop onto cake.

Using a knife, swirl in topping. Optional: Add on 1/4 C chopped pecans or walnuts.

Place in preheated oven and bake 25-30 minutes until a toothpick comes out clean.


Yum yum yum! All credit to Paleo On Main – a wonderful recipe! Check out her site for photos that do it far more justice than mine.