Stu: I’m a big fan of beef jerky as it makes a tasty, nutritious snack. However, most store-bought varieties are loaded with crap with ingredients that read like a science experiment. This homemade jerky recipe from Emma at Primal Life ticks all the boxes and doesn’t have an e-number in sight :)
Emma: This is a very tasty, high protein snack-on-the-go. I am not an expert on making jerky but this recipe has served me well so far:
Prep time: 3 – 4 hours (includes some freezing time)
Cook time: 3 – 6 hours
Yield: I do about 1 kg of meat at a time
Equipment needed: a dehydrator but this can also be done in the oven
Buy about 1kg of beef casserole or blade steak
(cheap cuts are great for making jerky).
Cut fat and sinew from meat
Freeze for approx 2-3 hours until firm but not frozen
(this will help you to cut it into even slices)
Cut meat into 5mm strips ACROSS the grain
(if you cut it along the grain it will be VERY chewy)
Make your choice of Marinade(s):
Ginger and Chilli:
4 Tbs Tamari soy sauce*
1 Tbs finely grated ginger
1 Tbs finely grated garlic
1/2 tsp pink salt
1/2 tsp pepper 1 tsp curry powder
2 finely chopped hot chillies (can leave out)
Herb Garlic and Pepper:
4 Tbs Tamari soy sauce*
1 Tbs fresh thyme leaves chopped (1tsp dried)
1 Tbs fresh oregano leaves chopped (1tsp dried)
1/2 tsp pink salt
1 tsp pepper
1 Tbs finely grated garlic
4 Tbs Tamari soy sauce*
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground caraway (can use fennel)
1 Tbs finely grated garlic
1 Tbs chili flakes
*You can substitute the Tamari for Red Wine.
Coat meat in marinade, cover and refrigerate for at least 6 hours or overnight
DEHYDRATOR: Place flat on dehydrator trays – I lined mine with baking paper to minimise mess.
OVEN: Lay strips of meat on top of oven trays (good idea to put a baking tray on the next rack down to catch any drips, or line the bottom of your oven with foil)
Dry at 60c.
Check after 2-3 hours - Take a piece of jerky and bend it, if it bends easily or feels juicy it needs more time.
The time will depend on how much you have made and the thickness of the meat
When it starts to stretch or tear the fibres when you bend it it is near done (see picture)
You can let a strip cool out of the oven for 10 minutes and do this test again. When warm the jerky is easier to bend, so cooling it first can let you know if it is dry enough
Remove the jerky from the dehydrator or oven and leave to air-dry for 24 hours before storing in an airtight container in the fridge. It should easily keep for as long as it take you to it.
If you aren’t going to get through it fast enough place into ziplock bags and freeze.
Let us know if you have found a healthy store-bought version.
Stu: Everyone loves to cool down with a popsicle during the hot summer months so here’s a quick recipe that avoids all the processed junk. Whether you reach for a Magnum, Paddle Pop or my old favourite the Golden Gaytime, these will not disappoint.
Note: You will need to access one of those swanky plastic lolly moulds, just ensure that they are BPA free…
Stu: Mayonnaise is right up there as the king of condiments but store-bought versions are loaded with nasties. Ingredients like vegetable oil, sugar and natural flavours (whatever that means) can easily be replaced with healthy, simple and tasty alternatives…
Ingredients (Serves 2 cups)
2 eggs (organic & free-range is best)
¾ teaspoon salt
2 teaspoons mustard (Dijon works well)
1 tablespoon apple cider vinegar
1 ¾ cups olive oil (light works better than extra virgin)
The juice of ¼ lemon
We recommend a food processor for this one, you can use a hand whisk but it’ll feel like an upper body workout :)
Combine all ingredients (except the olive oil) together in a food processor and blend slowly.
Keep mixing and add the oil little-by-little until you get your desired mayonnaise consistency.
That’s it, done. You can store this in the fridge for up to 2 weeks.
Got a homemade mayonnaise recipe that you’d like to share? Simply drop the details in the comments box below.
Watch the full interview below or listen to the full episode on youriPhone HERE.
There’s no doubt about it, the paleo diet certainly has divided opinion (especially if you listen to the media)! We ask Marlies Hobbs, what are the biggest misconceptions when it comes to the world of paleo. Can you guess what they are?
If you like inspirational stories, then this one is for you, as we have on todays show Marlies, who is the co-founder of the Paleo Café along with her husband, Jai. She had a great career in law and threw it all in to start the Paleo Café.
After the birth of her dairy-intolerant son Troy, she had a new outlook on life and a sincere appreciation for the effects of food on our physical (and mental) health. After making massive changes in their own life when it come to the foods they ate and the direct impact it had on their health, what follows is a fantastic journey of courage and commitment as they set out to create a paleo cafe lifestyle revolution! Enjoy… Guy
Full Interview with Marlies Hobbs: Why I Risked It All To Start The Paleo Cafe
In this episode we talk about:
Why she quit her secure job in law to start a cafe revolution
The greatest lessons she’s learned about the paleo diet
How she handles her hashimoto disease through food
Why gut health is a main priority
The Food Strategies she uses for her children
How she lost 8kg in weight by making simple dietary changes
Guy Lawrence: Hey, this is Guy Lawrence and welcome to another episode of the Health Sessions.
Today, I’m sitting in the Paleo Café in Bondi Junction, Sydney, and this is place where myself and Stu like to try and have our business meetings so we can rely upon the food. But it’s also very relevant to today’s guest.
Now, I do wonder if people get the feeling, you know, sometimes their career is not serving them what they want to do or they’re trying to have more purpose and meaning to it all, I guess. What they’re trying to do with their life, even, in general. I know I certainly had that before starting 180 Nutrition and wanted to make a difference.
And, you know, today’s guest is no exception. So, if you like inspirational stories, this one’s for you, because we have on the show today Marlies Hobbs, who is the co-founder of the Paleo Café along with her husband, Jai. And she decided one day to give it up; all her job security. She had a great career in law and threw it all in to start the Paleo Café.
And so why did she do this? You know, it takes massive courage and dedication, that’s for sure. And obviously a lot of passion. But in a nutshell, they’d just had a newborn son, Troy, and when he was born he was suffering acid reflux for many, many months. He was vomiting a lot and it was causing multiple problems, obviously, to them and they were very worried about him. And they realized that; eventually they found out that he was dairy intolerant, and then they started looking into other foods that might be causing problems, not only to their son Troy but to their own health as well.
And she stumbled across the book The Paleo Diet by Loren Cordain and started applying the principles for that. Within five weeks, she’d dropped 8 kilos. Her digestive problems improved and Jai also lost a lot of weight as well and realized they wanted to make a difference in the food industry. And in 2012, the first Paleo Café was born. And it’s now 2015, as I’m saying this, and I think there’s 14 or 15 Paleo Cafes now across Australia, which are awesome. So if you’re in the neighborhood certainly check them out.
I don’t know about you, but if you are needing be inspired and motivated to make change, you’ll get a lot out of this episode today with Marlies. She explains it all, and of course her own health journey as well. It was fantastic to have her on the show.
We also get a lot of emails as well with people asking us, “How do I drop the last five kilos? How do I lose weight? How do I get around bloating?” You know there’s a lot of misinformation out there. So, obviously, with these podcasts and everything that we do, we get comments coming back every week, so we’ve put a quiz together. It’s very simple. You just go in and answer the multiple choice surveys and from that we can then give you content regarding what your answers were.
And some of the biggest roadblocks that we find are, you know, misinformation, people can’t lose the last five kilograms, and also they struggle sticking to their diet in general. So we’ve addressed all these issues and put them into some great information. All you need to do is go back to 180nutrition.com.au and take the quiz and go from there, basically.
But also give us some feedback on what you think of the videos. We’d love to hear from them. And everyone’s that been leaving reviews on iTunes over the last few weeks, really appreciate it. Keep them coming, if you haven’t. It only takes two minutes to do. It gives us good feedback, it helps with our rankings, and it helps us reach more people and it allows us to continue to get awesome guests so we can share them with you and you can listen to them on the podcast. So, head over to iTunes, five-star it, subscribe, leave a review, and it’s always appreciated and we love getting the feedback and thanks again for people who have left them; it’s greatly appreciated.
Anyway, I’m gonna start talking. Let’s go over to Marlies Hobbs. Enjoy.
Hi, this is Guy Lawrence. I’m joined with Stuart Cooke, as always. Hi, Stuart.
Stuart Cooke: Hello, mate.
Guy Lawrence: And our lovely guest today is Marlies Hobbs. Marlies, welcome to the show.
Marlies Hobbs: Thank you for having me.
Guy Lawrence: Yeah, no, fantastic. We’ve got some awesome things to cover today. Everything paleo and the Paleo Café. But before we start any of that, would you mind sharing us a little bit about yourself and your journey prior to moving into the Paleo Café world?
Marlies Hobbs: Yeah, sure. So, basically, I grew up in Cairns, went to law school, and was practicing as a planning and environment lawyer until I had my first son Troy. And he was born really sick with a dairy intolerance. And it was through that experience that I really learned the profound effects of food on the body as well as the mind.
And at the time I was suffering from acne, digestion problems, fluid retention. Having issues with XXbloating?? 0:04:48.000XX. And I certainly didn’t wake refreshed. So, I had some health issues which I had just accepted as normal, but I guess being awoken to the impact of food on the body.
I had a bit of curiosity there, and Jai, my husband, was actually enjoying his CrossFit and his CrossFit coach told him about the paleo diet and Jai was really keen to give that a go.
And at the time, I was very skeptical. I had just gone through hell and back with my son. He was basically; he screamed for the first four and a half months of his life. You know, he was vomited and pooing blood. It was, like, a very traumatic time. He woke every hour throughout the night. I basically didn’t sleep.
And so, as we were coming out of that struggle, and Troy had been prescribed a dairy-free formula, because basically I had lost my milk because of the stress that that had put on my body and whatnot.
I guess I was really not in a position to want to try any new diets. I just really wanted to, I guess, rejuvenate. But he brought home The Paleo Diet by Loren Cordain and I read the first chapter and it suggested all these possibilities to actually heal myself from many of the health complaints that I was experiencing. So, it was at that point that I was prepared to give it a go. And we, as a family, gave it a go. Jai lose 10 kilos. I lost eight kilos. My skin cleared up in about six weeks. My digestion problems went away after about three. And we had energy. We had learned about a new way of looking at life. You know, getting out in the park and how great that is for us as a family. And actually stopping and laying there on the grass and appreciating all the gifts that Mother Nature has for us.
So, it was through that experience with Troy, and my health issues and Jai’s performance and fitness goals, that led us to the paleo diet. And it just completely changed our lives.
Guy Lawrence: Was that the first time you ever considered nutrition as therapeutical for the body, as well, as a healing? Because, you know, you see so many people out there that completely overlook what they put in their mouths daily, or they don’t have that connection yet. So, was that the first time for you?
Marlies Hobbs: Absolutely. Up until that point in time, I had really thought that I was healthy, you know. I didn’t eat fast food too often and I mostly cooked at home. It was spaghetti bolognaise and, you know, curries with rice. And I was healthy! I had XXmilo? Merlot? 0:07:30.000XX and milk and whatnot.
But I thought that I was really healthy. I’d have a muesli bar XXtechnical glitch 0:07:45.000XX and all these healthy things, they weren’t XXtechnical glitch 0:07:45.000XX until I actually became healthy.
Stuart Cooke: Just thinking about your transition to the paleo diet, and it’s amazing to see that you do change your diet and you can really make some amazing changes to your health, but what triggered that spark in you to say, “I’m gonna take this to as many people as I can. I’m gonna set up my own chain of Paleo Cafés”?
Marlies Hobbs: So, it was basically; I remember the moment. One day I walked in the house with a bag full of groceries and products and literally I had been out for a few hours just to get a few things, because I had to jump from health food store to supermarket to health food store asking everyone, every shop, “I need coconut oil. I need XXflax seed? 0:08:41.000XX, I need this.” And they all looked at me like I was crazy. And I was XXyou’re never gonna ??XXX. You know?
And I said to Jai, “Oh, wouldn’t it be good if there was just one place where you could go and get all your products in one place, get a meal, you know, still socialize and have a meal out with your friends without feeling like a crazy person asking for every ingredient in every dish and then basically not being able to eat anything. So, you know it was quite isolating.
And then I figure out, also, we were gonna have a XXtype? 0:09:13.000XX I was a lawyer and I’m going back to work as a lawyer and Jai had his own XXbuyer?? businessXX. We had no time to always prepare every meal every night. But takeaway just wasn’t an option, unless it was a hot chook that we had to prepare ourselves, which is pretty easy. But otherwise there just really was no takeaway convenient meal option for us.
And there’s where the ready-made meal idea came in, where you could pack and it’s ready-made there, so that you could grab them on your way home and enjoy those without compromising your health.
So, that’s sort of where I was thinking wouldn’t it be great to have this type of business. And he goes, “Well, that would be quite a good idea.” And the next day he registered the business name. Paleo Café just seemed to make sense. We didn’t give it too much thought. It just made sense to us at that time.
And I was so intrigued by the whole idea and I still worked as a lawyer until three weeks before opening the first café. Every night before I would go to bed I would research supplies, research products, research recipes and develop menus. I was recruiting people from all over the world, which ended up being a bit of a mistake, but that’s another story.
You know, I was absolutely making this happen. And franchising as such wasn’t in mind in the beginning. It was just a concept, and it was something that we wanted for ourselves that we continued to employ this lifestyle. And I had planned to keep working as a lawyer, but it wasn’t until everyone became so intrigued and so much inquiring, so much interaction, I couldn’t keep up with that as well as managing staff and having a job and having a baby.
So, I cried my last day at work, the whole day I cried, because I was like, “What have I done? I’ve worked there and I was working my way up the chain.” And, “Oh she threw this away to open a café.” People literally said they thought I was absolutely crazy.
It just sort of happened, I suppose.
Guy Lawrence: That’s so inspiring. That’s awesome. So, how long did it take you from when you registered the name Paleo Café; you know, Jai got; you guys got inspired to your first Paleo Café opening. How long was that period of time?
Marlies Hobbs: We registered the business name in around April 2012 and we opened the first café in October.
Guy Lawrence: Oh, wow.
Marlies Hobbs: So, the end of October 2012.
Guy Lawrence: Wow. That’s fantastic. That’s amazing.
Stuart Cooke: Wow, that’s quick. That’s super quick.
Marlies Hobbs: And people had no idea. My only hospitality job was a pub when I was teen. It was just passion and determination and vision.
Guy Lawrence: Yeah, exactly. Go on, Stu.
Stuart Cooke: I was just gonna ask what the biggest challenges were that you faced during that setup period.
Marlies Hobbs: Probably finding the right staff. And I guess my lack of hospitality experience sort of led my down paths sometimes that may not have been the right path. And I know I believe that there’s no such thing as a mistake. You know? You have to learn your lessons in life to keep striding ahead. So, but basically, I sort of had this misconception that you had to have paleo-experienced chefs and whatnot to run an effective Paleo Café. So, I recruited someone from XXIslands?? Irons? 0:12:57.000XX. And that came with a lot of expense and challenges. And, yeah, that’s a whole ’nother story. But it didn’t quite work out.
And so as far as getting the right staff, but without; as a leader, you have paleo recipes and it’s got to be run like a business and you’re the passion. And so I guess making sure that you have the right staff with the right amount of hospitality experience and they share you vision. You know, that was probably the biggest challenge was getting everyone on board. I guess there was probably a lot of lack of confidence in us in the beginning, by our staff. “These people are crazy!” You know. “XXWhere’s their experience in business? 0:13:42.000XX What do they know about food? And there they are telling me to make these crazy recipes and serve these drinks and know we’re bucking every rule and trend in our café environment.” I think they just thought we were nuts.
And certainly the business went gangbusters initially and then one the XX????XX went through a bit of a lull, and it was then that we learnt, I guess, the hardest lessons and the best lessons. And so we had to obviously change staff and change the way that we looked at our business and the way that we. . . yeah. Viewed customer demands when it came to the interaction. We sort of really grew. So, we re-recruited. We had a very clear strategy from that point in time. And so we launched from there.
But obviously there’s some supplier complications, you know. Sometimes things are easier to source than others and freight to Cairns was challenging. But I suppose, yeah, the biggest challenge, and I think it’s common for any business, is having the right people on the bus and getting the wrong people off the bus is probably one of the biggest challenges. And then the next one obviously goes to the roots of our business, which is making sure that people understand what work they’re doing, why we’re doing it, and why XXit’s important 0:15:05.000XX. You know, XXaudio glitchXX.
Guy Lawrence: I’m sorry it just stopped on you slightly on the end there. But how many Paleo Cafes do you have now, Marlies?
Marlies Hobbs: So, there is currently 14 open and we have a 15th café opening in Canberra in the next couple of months.
Guy Lawrence: Wow. Fantastic. So, the next question that rings a bell is, and it’s almost a tongue-twister: How does the Paleo Café define paleo?
Marlies Hobbs: I try and explain to people that fundamentally it’s living and eating as Mother Nature intended, which means a good variety of seafood, meat, eggs, fruit, vegetables, nuts, seeds, and berries. And avoiding dairy, grains, legumes, and sugar and preservatives.
But we also try and make people appreciate that it’s just; it’s even more simple than that. It’s just eating real food, unprocessed food, avoiding chemicals. And it’s just a matter of really listening to your body, your individual body, and working out exactly what works for you.
For Jai, he can tolerate some amounts of dairy and whey, whereas for my that’s what causes my adult acne. So, you just have to appreciate that everybody is unique and you have to, I guess, really invest your energy in understanding your body fully and getting whatever tests you need to to make sure that you’re nourishing your body the way that it needs to be nourished to, I guess, experience optimal health.
Stuart Cooke: And what do you think the biggest misconceptions are out there at the moment about paleo? Because it’s a term that we’re seeing quite a lot in the press lately as well, you know. So many people gravitate and embrace it, but you also get the other side as well. So, what are those misconceptions that you hear predominantly?
Marlies Hobbs: Yeah, there’s quite a few misconceptions. The common ones are that it’s like a meat, protein heavy diet. That it’s hard. That it’s unsustainable. That it doesn’t taste great, you know. I mean, like it’s super-healthy, you’re eating rabbit food, so to speak.
And I find with all those misconceptions, just to touch of some of the answers, and a lot are being by XX??? 0:17:39.000XX before me that in terms of it being difficult, it’s just cooking simple ingredients. So you can make it as difficult or as easy as you like. Your traditional barbecue steak or salad and XXroast with baked potato?? 0:17:54.000XX. It’s perfectly paleo. And likewise you could make the make fabulous raw desserts or slow-cooked meals full of herbs and spices.
So, you can really make it as hard or simple as you like. In terms of the “expensive” argument, when you eat paleo, your body very much self-regulates, as you guys would know. And so, you know, you don’t find yourself snacking. And so whilst you’re buying premium ingredients, you’re barely eating three meals a day, generally. Some people even sustain themselves on two, depending on if they’re doing intermittent fasting or whatever is working for them based on their level of activity and their, I guess, own individual body.
But essentially, you’re buying a lot less food but you’re consuming quality ingredients. You’re feeling satisfied for longer. So you’re nourishing; you’re putting the right fuel into your body rather than empty fillers that really just make you fat and make you hungry; make you eat more.
So, in terms of, in regard to the expense, and certainly, I can’t see how anyone could imagine that eating beautiful, fresh, seasonal produce and premium meat and healthy fats with lovely herbs and spices where you can even concede that you would be sacrificing on taste. Like, nothing tastes better. And I think once you wean yourself off the traditional foods and the sugar and salt-laden foods, your taste buds adjust and you really appreciate the quality of the food that you’re eating.
And fruit and vegetables have never tasted better to you once you’ve adjusted in that way.
Guy Lawrence: Yeah. That is massive. Especially the sugar thing. People don’t appreciate that. If you’ve got sugar in your diet and you’ve had it; so many people have had sugar in their diet their whole life and have never had a life without sugar. And until you get off that, you can’t really taste the appreciation of good food. You know?
And, yeah, I always remember many, many years ago when I sort of changed all my health journey. And my flatmate at the time, this is going back seven or eight years, he had the biggest sugar tooth. And he accidentally tried my full-cream natural yogurt by mistake thinking it was like his sugar vanilla loaded. And he almost spat it out. He said, “Oh, my God, that’s disgusting! What’s going on?” And that was just a classic example.
Marlies Hobbs: I suppose with the meat question, certainly, that comes up a lot, too. And, you know, that’s a misconception I suppose. Plant foods should be the greatest source of food that you’re consuming. Your food should predominantly be coming from plant foods. Then animal foods and then herbs and spices to bring it all together. And your healthy fats are incorporated into plant foods and animal foods.
So, it’s trying to eat a nice, balanced meal, you know. Eat some proteins and carbohydrates and some healthy fats. So, it’s definitely not a plate full of ribs, you know?
Guy Lawrence: And that’s another thing, Stu even stressed this as well, we have vegetables with every meal. Even when I make a smoothie, like if I’m rushing out the door and I’m throwing in some 180, I’ll always put spinach or cucumber or just something green in there as well to bring that in, you know, if you’ve got two minutes.
Marlies Hobbs: Absolutely. And I think that’s what; people are so stuck in their ways about this is typical breakfast meal, this is a typical lunch meal, and this is a typical dinner meal. It’s all just fuel. And so you basically have a fridge full of fresh, beautiful ingredients, paleo-friendly ingredients, and you’d be surprised what goes in what.
This morning I felt like chocolate mousse for breakfast. So I had banana, cacao, and a little bit of coconut milk, avocado, and blended it all together and topped it with some raspberries and blueberries. And who would have thought you could have a healthy chocolate mousse for breakfast?
Guy Lawrence: Yeah, that’s beautiful.
Stuart Cooke: Well, I had a whole bowl of steamed green vegetables covered in olive oil, salt, and pepper, topped with a huge can of sardines. So, you know, who would ever want to eat that for breakfast? But I gravitate to that kind of stuff. I love it. Because, to me, those vibrant colours, that green. I mean, that just says “life.” And irrespective of the paleo naysayers, you cannot argue that eliminating crappy food from your diet is anything but a great idea.
Marlies Hobbs: Definitely.
Guy Lawrence: On your journey, Marlies, which foods do you find have caused more problems for you in the past?
Marlies Hobbs: I have recently learned that Hashimoto’s Disease runs in my family, and I just recently, after the Thr1ve conference that I saw you guys at, I went and flew back down and saw Dr. John Hart from Elevate Health Clinic.
Stuart Cooke: Oh, did you?
Marlies Hobbs: Yeah. He is amazing.
Stuart Cooke: He’s awesome, isn’t he?
Marlies Hobbs: He’s a genius. And I took my mum along who has already been diagnosed with Hashimoto’s. And sadly it was confirmed that I also have Hashimoto’s Disease. And it’s a very hereditary thing and it’s a thing that is more common in women than men. And I suppose it didn’t come as a huge shock and it’s probably something that triggered my health issues all those years ago before I found paleo. And certainly paleo put a lot of my symptoms in remission. So, I’m lucky that I found paleo when I did. And it’s actually sustained my hormone levels to a fairly healthy level.
So, for me, paleo is my diet for life. And certainly gluten is a huge factor for people with Hashimoto’s autoimmune disease. And from what I understand, in America alone, there’s 50 million and growing people with autoimmune disease. So, so many people have autoimmune disease and they don’t even realize it. They just accept their symptoms as normal and they’re completely not. They don’t know what it feels like to feel great.
And most illnesses start in the gut, due to leaky gut. And diet and lifestyle factors including stress, the predominant cause is a leaky gut, which lead to things like autoimmune disease, and autoimmune disease then can lead to more chronic disease and cancer and whatnot.
So, it’s very much; I think gluten is a huge problem, right along with sugar. Dairy, for people that can’t tolerate it, so I’ve just had all my food intolerance testing done and I’m just waiting for my results to come back. And John gives you this great report which basically gives you a column of all the foods that your body can tolerate. All the foods that you’re mildly intolerant to. And foods that you’re severely intolerant to.
So, there might be some foods within paleo, because of my Hashimoto’s condition, that I actually should be avoiding. So, it’s just; I guess investing the money to understand your body to the best extent possible so that you can really create a diet and lifestyle to suit your individual body.
Because, at the end of the day, what’s anything worth if you’re not living an optimal life with health and happiness?
Guy Lawrence: Yeah. Absolutely.
I’ll just add to that as well. We had John Hart on the podcast and so anyone listening to this, check him out, he’s an amazing guy. And, like you said, he’s worth flying from anywhere in the country to go and see him in Sydney. He’s that good.
But I would add to that as well, even if the price or whatever scares people, to get these tests done originally, just try cutting out these trigger foods for a month and see how you feel. See what happens. You know, that’s the basic way.
Stuart Cooke: Just thinking about, like, the food sensitivity, if I’m curious about your; the Paleo Café, I don’t really know a great deal about the paleo diet, but I do love my milky teas and things like that. Can I wander into the Paleo Café and get a nice cup of tea with cow’s milk in it?
Marlies Hobbs: Yeah, you can. And it was a difficult decision when we opened. But obviously paleo-primal. Paleo is, obviously, avoids dairy. Primal, a lot of people are happy to have some dairy in their diets.
And so, like I said, Jai can tolerate it. For me, I have to listen to my body. And we serve almond and coconut milk for people that are like myself. And that can be difficult to find, but for the people that can tolerate dairy and are looking for that, then we do have dairy options. But all our food is dairy-free.
Stuart Cooke: Got it.
Guy Lawrence: Fantastic.
And I think it’s a great thing, even if a normal cup of tea and you’ve got dairy and it brings someone in off the street and puts them in this environment for the first time. And they’re looking at the menus, looking at their other options, that’s awesome. That’s the thumbs up because you’re creating a new way of thinking for these people that come in as well. And, yeah, I’m all for that. Definitely.
Marlies Hobbs: I think that XXaudio glitch 0:27:30.000XX certainly XXaudio glitchXX a lot of awareness around paleo at all when we very first opened the first Paleo Café. It sort of all happened collectively in the last sort of couple of years. And we just; we wouldn’t have been able to have a sustainable business at all if we limited our market any more than what we already had.
So; and, you know, if you are OK with dairy and you know that you’re OK with dairy, then, like Mark Sisson said at the conference, see what you can get away with.
Stuart Cooke: Exactly right.
Guy Lawrence: But there are so many options. We have our business meetings in Bondi Junction all the time in the Paleo Café, and it’s a great choice. But I generally gravitate to the Bulletproof coffee myself. There’s a bit of dairy in that but it sits with me fine.
Marlies Hobbs: Yeah, and, look, a lot of people are fine. And I think that if you’ve got a very healthy gut, flora and whatnot, and you’re not experiencing any leaky gut, you know, there’s plenty of people that are OK with it. I think it’s just a matter of, you know, it takes a lot of effort to get yourself to that really healthy point and making sure that you don’t have leaky gut.
And when you get there, then you can experiment. But until you get there, I think it’s really important to take your health seriously. And you will have to sacrifice and avoid some things to get your body functioning as it should be. And then you can play around with those.
Stuart Cooke: Exactly. Yeah. No, it is right, and it brings me back to that food sensitivity testing. You know, that’s so vital. You may not know that you have got a sensitivity or an allergy or an intolerance to a certain food that you’re including every single day. And that might just be pushing you into weight issues, sleep, energy, you know: allergies. All of the above.
And these tests, you know, they’re inexpensive, they’re quick, but I think so worthwhile. I absolutely. . . You know, I live by the results of mine or our food sensitivity tests and it’s great. I feel so much better for it.
Marlies Hobbs: What testing did you guys get, just as a matter of interest?
Stuart Cooke: Food Detective. It’s called a Food Detective test and it was a prick of blood from the finger and then it gets shaken into a vial, wait for 20 minutes, pour it over in this little tray with a series of dots, and each dot represents a food type. So, you’ve got, like, a tray with dots and then you have a card and all those dots are numbered, so 1 might be dairy, 2 might be wheat. And when you pour the liquid over that is mixed with your blood, that has sat for 20 minutes, those dots will darken the more sensitive you are to a food. So, you know, in literally 30 minutes’ time I knew that I had issues to kind of three or four things. And so I pulled back on those and I noticed radical health changes.
Marlies Hobbs: Do you mind sharing what they were?
Stuart Cooke: Eggs.
Guy Lawrence: Eggs is a big one for you.
Stuart Cooke: Eggs was huge. And I, you know, I was eating four eggs a day and loving it, but just something wasn’t right with me and it was wrecking my skin and I couldn’t for the life of me figure out what it was.
Shellfish came up, strangely enough. Yeah, shellfish, eggs. Walnuts were in there as another one. I used to have a handful of walnuts. So I changed to pecans now. Great. No problems whatsoever. And mild wheat.
Guy Lawrence: I mean, you avoid gluten anyway, really.
Stuart Cooke: I do. But, you know what, 30 minutes, and I just culled eggs completely for six months. And I feel so much better now. And every now and again I’ll have the odd one, but I won’t go gangbusters like I was before. Crikey, I ate huge amounts of eggs each week, because I thought, well, it’s a superfood.
Marlies Hobbs: Yeah, absolutely. And they are great, but if there is an underlying issue that you need to heal, then certainly I understand that I will have to go onto the paleo protocol, the autoimmune protocol, shortly. And eggs go for awhile. So, yeah, and it’s not because eggs aren’t great. It’s just that our; there are certain proteins that if you have leaky gut, or if you experience an issue, to let that leaky gut heal, you need to refrain from eating certain foods.
And, I mean, we haven’t really gone into detail about sugar and grains and gluten and chemicals. But I think we’re all fairly savvy enough now to know that they’re not good for us and why. But, you know, just making that awareness that it’s even beyond the foods that you’ll find in the paleo food pyramid, it’s a matter of really understanding your body and making sure that you have got perfect gut health, or as close to it as possible. Because, you know, the whole gut-brain connection. And certainly something I experienced, you know, when my gut flora is compromised, it causes me a lot of challenges academically and to function. Like, my productivity really drops. My creativity drops. I get fatigue.
So, it’s all connected, you know. Gut health and brain health is very much. I’ve definitely experienced first-hand the connection there. And it’s so fundamental to get your gut health right if you want to feel happy, feel healthy, and have energy and longevity.
You know, like, I’m determined; I look at John and he’s a real inspiration, you know. He is gonna just XX??? 0:33:32.000XXX by the look of him. XX????XXX. And that’s what you want. You want to be functioning and fun of vitality until the end.
And that’s why, I guess, my goal for myself and also to teach that to my children. I don’t want them to accept the way things were going. You know? That basically obesity, diabetes, heart disease, all just part of life. That is not part of life. That is not what was intended for us. And you have the choice to shape your future, your health, and your longevity and how much quality of life you have for your entire life.
Stuart Cooke: You completely do. And I love the fact that we have such a powerful medium in the forms of food. You know, nutrition, as a strategy for health moving forward. And for all of those people that are, you know, on the fence with the paleo, the primal, the whole-food diet, I just remember that, you know, when I started out on this journey, I thought, “God, this is so hard. What am I gonna eat? I can’t eat my sandwiches. Can’t eat pasta. Can’t eat any of these things.” Walking around the supermarket and going, “Oh, I can’t eat any of that.”
It took about a month and then you realize that there’s so much to each. But it’s just the good stuff. And then I look at the central aisles at the supermarket. It’s like cat food. Why would I ever gravitate to any of that rubbish? Because I know how it will make me feel.
And there’s so much wonderful stuff. So, sure, you’re meals aren’t conventional anymore, but I look it as, you know, food is information. Food is fuel. And what do I want to do today? Right? I’m going to be a bit more active, well I might mix up a few more carbs, but every single food or meal for me is about getting as many nutrients into my body as I can, because I’m thinking, “What is my body gonna do with those nutrients?” And whether it’s herbs and spices, fats and oils, beautiful fruits and vegetables, all these wonderful meats. You know, it is an opportunity to refuel, rebuild, repair. And I love that kind of stuff.
And now, like I said, I wander around the supermarket and I’m so sad for the people that don’t understand, because they could feel amazing. We have the tools.
Guy Lawrence: And, again, for anyone listening to this, that might seem completely overwhelming because you can look at it all as too much information and you just shut down and go, “You know what? I’ll figure it out next month. I’m too busy.”
But even just try changing one meal a day to something. And just start from that and just point yourself in the right direction and walk forward with it.
Marlies Hobbs: Jai and I fell on and off the wagon quite a few times when we first adopted the lifestyle. We were fairly strict for sort of like six weeks. And then my skin cleared up and I was like, “Yeah!” Then I’d have a little sip of that milkshake that I missed. Oh, my skin would just break out. And I would literally feel the fluid just stick to me in an instant. And then you’re like, “Yeah. That didn’t really work great.” And then you don’t do it again for awhile. And then you feel really brave and good and you have another little go of something.
And your body tells you. So I think if you give yourself the chance to eliminate in whatever XXextreme sense? 0:37:07.000XX that you go with, you know, if you’re really listening to your body and you persist with it, and you take small steps or a big one if you’re prepared to do like a Whole30 challenge or whatnot, it’s just a matter of moving in the right direction, however fast you can do that. You know?
And common sense tells us the answer. There’s some people who are too stressed, they’re too depressed, maybe they’re under financial difficulties, they have kids that just got bad habits to eating and their arguments just aren’t worth it to them. You know? So people have lots of reasons not to do this. But no one can really sensibly argue with the philosophy, I don’t think.
Especially if you take the view that we all have to be just very much educated about our own bodies and listen to our bodies. And they tell a lot more than what people realize when they start listening. You know, like being depressed or having financial issues or having kids stuck with bad habits, I know, and believe me I understand, I’ve got two children myself, and even Troy who has been brought up on a paleo diet, he still challenges me because he’s surrounded by kids that eat candy or everyone else has vegemite sandwiches and why does have; today he’s got pork chop and broccoli and sweet potato chips. And he’s just; he’s really going through a troublesome phase at the moment, because he’s looking at the muesli bars and the sandwiches and he’s like, “Why am I getting this?” But I just explained to him, and yes, it won’t be easy in the beginning, but if you understand where you’re going with it and why you’re doing it, you know, you break habits with children if you eliminate the bad foods and you always offer them the good foods and you get them involved and you get them helping. You know, Troy was pretty happy about having chocolate mousse for breakfast this morning. Get them involved and you make them understand where food comes from, that it comes from nature, not from a box, and you get them in there cooking and make it a bit interactive. Yes, it takes effort, but it’s better than obesity or diabetes.
Stuart Cooke: That’s right. It’s worth it in the long run. And, you know, I’ve got three young girls and if I ever hear any issues from them where food is concerned, I’ll give them a couple of options. “Do you want healthy option one or healthy option two?” And they’ll always gravitate to one. And they think they’ve won.
Marlies Hobbs: That’s great. Good. Exactly. I do the same thing with Troy, and that’s exactly right. And, you know, you always just have to keep improvising and trying to educate subtly along the way. And like depression, there’s a huge link between depression and gut health and whatnot as well. So, you know, personal body image and all that type of thing.
So, people don’t appreciate, I don’t think, how powerful changing your diet and lifestyle. It’s not just about losing weight. It’s about a new lifestyle. It’s about a new appreciation of your body. Self-love. And a whole healthy relationship with yourself and food.
And that’s very empowering. You feel free. You know, so many people are currently addicted to so many foods, they are under the spell of some foods. And that’s not an enjoyable place to be. And I know, I didn’t realize until I came out of it, how bad it was. And so empowering to look at it, like you said, walk past those aisles in the supermarket and go, “Ugh, those poor people that are putting that horrible stuff into their bodies. They just don’t understand.” And it’s very empowering. It’s not a chore. It’s not a diet. It’s a lifestyle, and you feel so much better for it.
Stuart Cooke: Absolutely. I was, just to get back to your son, and we mentioned a little bit of food there as well. Now, I don’t know how old your boys are, but our girls get invited to lots of parties. You know, every weekend: “Come to the party. Come to the party.” There will be a whole table full of crap, sweets and lollies and sodas and stuff like that.
Now, I have a strategy that I use when I take them to the parties prior to that. But I wondered what your thoughts were. Is there anything that you do for your boys before you get to the party, or do you just let them go gangbusters on whatever they want?
Marlies Hobbs: It’s a hard thing, and I’m just trying to feel my way all the time. You know, obviously there’s no bad foods at our house. So, Troy predominantly eats paleo. So, if, on occasion, he has something outside of that space and whatnot, I’m not gonna have a meltdown over it. Because it’s just not worth it, you know. And I think the more of an issue you make it, the more they sort of resent and resist you. But I basically try and make sure that he’s fairly full before we go to a party. So, he’s not going there starving. And often he doesn’t; he likes playing. He likes being out and about.
When he was younger, he used to just: hand in icing, sugar, cake. It was a big joke. Everyone would be like, “Oh, watch out for Troy! He’s been unleashed. There’s the sugar!” And he would just literally go for that cake.
And it was a bit embarrassing, because everyone would have their snicker, “Oh, those parents. He never has sugar and when he gets to a party. . .”
Stuart Cooke: He makes up for it.
Marlies Hobbs: Yeah. If you can’t find him, he’s probably looking for the lolly bowl, you know. But he’s really come out of that phase. And now he really; and our friends are very accommodating with us, too. And I’ve seen a really healthy shift. We will go parties, they’ll have some unhealthy food option, but Troy just doesn’t really go for them anymore.
And, yeah, they have barbecues or roast meat and veggies and stuff. We’re very lucky. We have very considerate family and friends. I guess they’re probably moving in that direction themselves anyway. But when they know we’re coming, they sort of do allow for us a bit. And we just try not to put a big emphasis on food. So many people live from meal to meal like it’s the highlight of their day. To me, it’s just fuel. You’re a bit hungry, you’ve got to get energy, you eat some good food, and then you move on to doing some fun stuff. Like, some people just sit around all day, “Oh, what are we gonna do? Where are we gonna go next for a meal?” And they sit and eat and they sit around and hibernate until the next meal and it’s a sure way to health issues, I suppose.
Guy Lawrence: How old is Troy, Marlies?
Marlies Hobbs: So, Troy will be turning 4 in June. And Zac’s 8 months.
Guy Lawrence: Right. OK. Because I don’t have kids yet, but I imagine it’s much easier to bring them up with this lifestyle than you converting yourself and then having a 10-year-old you’re trying to convert. Maybe get off the sugar and lollies that they’re eating all the time.
Marlies Hobbs: It would be very hard. And it would take very much a lot of determination, I think, and very much getting rid of everything in the house and really having a really well-explained approach to what they’re doing and why they’re doing it. Get them involved and get them involved with the cooking.
You know, there will be different approaches for different families. You know, maybe a gentle approach they don’t notice, and other families it might be like a pretty cold turkey approach, you know.
And I think you just have to work out what can you handle? What is manageable for you as a family? And I think sometimes the stress can be worse than some of the bad foods so you need to balance it out. And do it in a way that’s not going to cause too much stress on you and your family.
Guy Lawrence: Like World War III.
Stuart Cooke: And I think that, you know, kids are so impressionable, too. You know, they look at their parents and they want to emulate what their parents are doing. So if their parents have got healthy habits, then it’s gonna rub off on the kids anyway, which is a good thing.
Marlies Hobbs: Definitely.
Guy Lawrence: Why do you think kids’ menus in cafés. . . You know, being a café owner, why do you think the kids’ menus in cafés and restaurants are so poor in general?
Guy Lawrence: Every time I eat out, I always look.
Stuart Cooke: Fish and chips. Schnitzel and chips. XXBagel?? 0:45:49.000XX and chips.
Guy Lawrence: Ice cream and soda.
Marlies Hobbs: And the thing is, I think my observation, anyway, with Troy especially, is that they are very impressionable and their taste buds are; those foods are as addictive to them as they are for us. Probably more so addictive to them. Because they don’t understand the difference between. . . Like, I try to educate Troy about, you know, a treat or “good food” and “bad food,” we talk about a lot.
And they don’t; he understands that and we talk about that a lot and he; they don’t understand the adverse effects on their health, I suppose, of the bad foods. They just taste good. They trigger all sorts of emotions and addictions in them. And so when they’ve had them once, their, like, radar is going. So if you go to a restaurant and they’re like, “Oh, you can have steak and vegetables or you can fish and chips.” Pretty much you will rarely find a kid that hasn’t been under the spell once they’ve tasted the saltiness of those fish and chips. It’s very difficult to make them choose the healthy option.
So, I think that’s probably why the menus are the way they are. Because they’re trying to please. And they’re the only foods that the kids will be ordering. And the parents are out for dinner; they just want to have a pleasant meal and they don’t feel like arguing and having a tantrum at the table because they’re trying to order steak and vegetables, if that’s even on option, than the fish and chips. So, for ease and also it’s price. It costs nothing to deep fry some disgusting, processed nuggets and chips. But it costs money to put a nice piece of steak or meat and some vegetables on a plate. It’s all fresh and it’s prepared by the chef. Whereas they’re not just dumped into a deep fryer and slapped on a plate.
So, there are the reasons. And it’s devastating, really. And I think the only real answer. . . Like, for us, when we go out, we don’t tell Troy if there’s a kids’ menus. We often just order either another meal for him or we order something that’s too big for me to eat and he eats; we get another plate and he eats what I eat.
And on occasion when we have allowed him; there’s been times where a family member is gonna have fish and chips and he loves it, like any other kid, he loves it, but he actually feels really sick afterwards. The oil from the batter, from the deep fryer, often he’ll vomit because he’s just so nut familiar with having that in his stomach.
So, yeah, I guess that’s my real take on it.
Guy Lawrence: Yeah.
Stuart Cooke: No, absolutely. There’s some great pointers there as well. Like, you can you always order a meal and split it. That’s kind of what we do. We order an adult meal and we order a couple of extra plates and we divvy it up that way for the kids. And there’s generally more options as well for them, as opposed to this little miniscule XXparty 0:49:11.000XX menu, which is never gonna be great in the first place.
Marlies Hobbs: Yeah, like when you order a meal and then you order a side of vegetables or a side of vegetables and a salad and then you share it amongst yourselves, it’s pretty much not too much more expensive than ordering a kids’ meal when you do it that way. And everyone ends up happy and healthy. But it definitely does take effort to make sure that you have foresight. Because as soon as they spot that kids’ menu with all of those chips and stuff, it’s over. It’s over for you.
Stuart Cooke: Game over.
Marlies Hobbs: Yeah. Game over. Game over. So, you really have to have a strategy.
Guy Lawrence: Would you, because I know you have a book as well, Marlies, and is there any kids’ menus in that? I haven’t seen the book. But would that be an option for parents?
Marlies Hobbs: Yeah. I’ve got a kids’ section in there, a Paleo for Families section in there. And it gives some great tips about things we’ve spoken about. About parties and whatnot. And also has some great little meals and treats and whatnot, and even ones that you can get the kids involved in. Even the chocolate mousse recipe that Troy loves.
Stuart Cooke: Got is. So, is it predominantly a cookbook or have you got a whole heap of other stuff in there as well?
Marlies Hobbs: Yeah, it’s a Paleo Café lifestyle and cookbook, so the first sections are about the diet and the lifestyle. Just a very nice, simple, gentle introduction. You know: It’s not only technical and complicated so it’s very much a nice; like, people have always complimented us on the information. It’s what you need to know without it feeling too daunting, I suppose. And then it’s got over 130 recipes in there.
Yeah. And we get great feedback all the time on the recipes. Because they’ve been created, obviously, in our cafes and had to be produced at quite a large scale in pretty short time frames. Everything’s very economical, generally, in terms of cost and time to prepare. So, there’s some really great practical recipes. You don’t see these two page long lists of ingredients and whatnot. It’s fairly practical in that sense.
Guy Lawrence: Sounds like my kind of book.
Stuart Cooke: And if I didn’t live near a Paleo Café, where could I grab that book?
Marlies Hobbs: You can get it online from our website, www.Paleo-Cafe.com.au.
Guy Lawrence: We can link to that. I’m just curious: What’s your favorite dish in there?
Marlies Hobbs: My favorite dish in the cookbook. I absolutely love, and obviously I’m from Cairns and mangos are beautiful here; we have a delicious mango avocado macadamia nut salad, which I really love. It’s a favorite. It’s been on the menu a few times at the Paleo Café. It’s just actually gone out because mangoes have gone out of season. But that’s probably one of my favorites. And it was on the menu when the café very first opened here in Cairns.
Stuart Cooke: In the next edition, perhaps you can get my sardine breakfast surprise in there.
Marlies Hobbs: Yes. Yes. I’m going to have to taste test it first.
Guy Lawrence: You need to put that right on the back page, hidden somewhere.
Stuart Cooke: That’s right. Save the best to last.
Marlies Hobbs: I’m gonna have to give it a go.
Guy Lawrence: I can’t. I can’t do sardines.
Stuart Cooke: Just got a couple more questions, Marlies. Where are you going to take the Paleo Café brand? How big is this going to be?
Marlies Hobbs: I suppose the sky is the limit when it comes to the paleo café brand. And we definitely have a few different things that we’re looking at at the moment, you know, to try and. . . I guess our primary goal is to spread the message about the benefits of the paleo lifestyle to as many people as possible. And that’s through the cafés, through collaborations, through our website, through our publications. And hopefully in the near future a recipe app which is nice and simple for people to access right off their phones.
We XXaudio glitch 0:53:27.000XX so we can basically gauge the market and move in the directions that we need to move, I suppose, to do the best we can in the environment that we have.
And definitely XXaudio glitch 0:53:38.000XX making sure we can reach the masses and making sure that we can educate people why they are coming to Paleo Café as opposed to another café. And there are things that we are sort of trying to achieve through education online and obviously it’s great to have opportunities like this one to share our message as well.
Guy Lawrence: Awesome. Awesome.
Stuart Cooke: It’s exciting times!
Guy Lawrence: Yeah. There’s a lot going on.
So, Marlies, we always finish with a wrap-up question, the same one every week. It’s one of my favorites. And that is: What’s the best piece of advice you’ve ever been given?
Marlies Hobbs: I suppose it’s a very broad application but basically everyone just needs to believe in the beauty of your dreams, whether that’s in relation to your own personal health. Some type of, I guess, performance goal or even in business. You know: Believe in the beauty of your dreams and if you’re passionate about something, just go for it.
And the other thing would be definitely to look after your body because it’s the only place that you have to life.
Stuart Cooke: I like it. It’s true.
Guy Lawrence: Yeah, that’s so true. We spread that message every week ourselves. Yeah. Fantastic.
And if anyone listening to this, I guess the website would be the best place to get more of you guys and the Paleo Café to find out if they’re in their local area and more about the book, right?
Marlies Hobbs: Yeah. The books on there and all the local cafés are listed there as well on the website. And we obviously have Facebook pages as well for the respective cafés as well the head office business.
Guy Lawrence: Yeah. Brilliant. Well, we’ll XXlink to all that 0:55:19.000XX when the podcast goes out anyway. And then, yeah, that was fantastic. Thank you so much for coming on the show, Marlies. We really appreciate your time.
Marlies Hobbs: Thank you so much.
Stuart Cooke: It was great. So much information. I think people will get so much out of this as well. Thank you again.
Marlies Hobbs: I really appreciate it. I always love chatting to you both.
Add the maca, coconut and 180 Nutrition powder & blend until moist and crumbly
Add date water if more moisture is needed
Press base into the baking tray with your fingers
Blend the caramel ingredients together and pour over the base
Place in freezer for 30 minutes
Prepare chocolate topping. Blend all ingredients together and pour over caramel layer. Top with crumbled walnuts and place back in freezer to set
You can make cupcakes using this recipe as well
This recipe is brought to you by Lynda. She is a fully qualified Naturopath and Nutritionist with over 13 years of experience in the health industry. Lynda specialises in detoxification and weight loss. She has extensive experience in running healthy, effective and sustainable weight loss programs and has expertise in investigating and treating the underlying causes of weight gain and metabolic problems.
If you would like to book a consultation with Lynda, CLICK HERE
Process the almonds and peanuts in a food processor until it resembles crumbs. Add the 180 Natural Protein Superfood, soaked dates and water. Process further until well combined. Press the mixture in a round baking tray and set aside.
Then blend all ingredients together in a food processor until smooth and creamy. Pour evenly over base and garnish with 2 tbsp peanuts (briefly pulse peanuts into rough pieces).
Sprinkle over filling and freeze for 3 hours until firm. Serves 6-8.
This recipe is brought to you by Lynda. She is a fully qualified Naturopath and Nutritionist with over 13 years of experience in the health industry. Lynda specialises in detoxification and weight loss. She has extensive experience in running healthy, effective and sustainable weight loss programs and has expertise in investigating and treating the underlying causes of weight gain and metabolic problems.
If you would like to book a consultation with Lynda, CLICK HERE
Stu: Big thanks to Emma from Primal Life who made three batches of her delicious healthy nut fudge slice in the last two weeks. Apparently they went down well with both adults and kids (not surprising). Anyway, enough rambling from me, the recipe’s below:
Melt together in a medium pot:
100g butter or coconut oil
1/4 cup cocoa
1/8 tsp powdered stevia (optional)
2 tbs rice malt syrup
1/4 tsp sea salt
1 tsp vanilla extract
Put in a bag and smash with a rolling pin (or use a food processor) until crushed into chunky and small pieces:
3/4 cup mixed nuts (I use almonds, walnuts and cashews)
Add 1/4 cup coconut cream (the solid stuff at the bottom of one of the can after you have put it in the fridge)
Stir well, shouldn’t be too wet, just nice and sticky
Transfer to a lined dish (18 x 26cm), press down hard and refrigerate until firm
Slice and enjoy
Optional: Drizzle with melted dark chocolate :)
Tip: This is best kept in the fridge and will be fine in lunch boxes if they are chilled. If you would like a version that stays more solid at room temperature then replace half of the butter/coconut oil with cocoa butter.
Guy:In all honesty, I don’t prescribe to any diet. There are simply foods I eat and foods I avoid for long lasting health. The Paleo diet or the ‘clean eating’ framework are great starting points but can be easily misinterpreted.
I was inspired to write this post as Stu and I are now running Clean Eating Workshops to end all of the confusion. We receive hundreds of weekly emails based around peoples confusion and frustrations with food which we can now address.
So with that in mind I thought I’d write a list of the 7 biggest mistakes people make when wanting to improve their diet, their health and overall well-being.
1. Not eating enough natural fat
Yes, the word is finally spreading that good sources of animal fat aren’t going to clog your arteries.
In fact, studies show how fantastic natural fats are for energy, brain health, glowing skin and reducing inflammation to name a few. But with all this information, a lot people still have a fat phobia and skimp on quality fats with each meal. I always ask myself how can I add more quality fats to each meal and drizzle my meals and smoothies with the good stuff. I include coconut oil, avocados, duck fat, butter, cold pressed olive oil etc.
Tip #1 Don’t be shy with quality fats and have them with every meal.
2. Eating way too much protein
Cleaning up your diet usually means lowering your carbohydrate consumption (these levels vary from person to person). So what I see time and time again are people going low carb’, who are also not eating enough fat with each meal and overloading on protein.
I can’t tell you how many times I see a salad loaded with chicken and a small drizzle of olive oil. This is a big no no and a classic example of a low carb’ low fat, high protein diet. For best results (especially weight loss or health issues) I’d recommend increasing natural fats, having moderate protein and moderate to low carbohydrate meals (depending on activity levels & goals).
Tip #2 High protein, low carb’, low fat is not the answer.
3. Switching to gluten free bread
They’ve decided to ditch the wheat and go gluten free. This a fantastic decision, but I believe eating gluten free bread isn’t the answer as it comes with it’s own set of nasties. Most high street gluten free breads contain vegetable oils (I do my best to avoid these, period) as they cause cause inflammation (think weight gain & health disruption).
Gluten free breads also can dramatically raise blood sugar levels, and if it’s health, great energy and/or weight loss you are after, this is a big no.
Tip #3 Check all the ingredients for vegetable oils, carbohydrate levels and crazy numbers you don’t recognise. If you are not sure, simply avoid gluten free bread.
4. Not eating enough food
This is a super common mistake! You’re all inspired to clean up your diet and you’ve cut out the breads, crackers, most grains and junk foods. So now what? Eating like a limp squirrel with a few nuts, lettuce leaf and a chicken breast is not the way forward either.
Vegetables are by far the best slow burning carb’s out there and I fill half my plate with them (yes, most meals). Combine this with a palm size piece of protein and an overgenerous serving of quality fats, you’ve got a great meal.
Tip #4 Eating less is not the answer, reducing the bad foods that go in your mouth is.
5. Switching to ‘natural sweeteners’ like agave or honey
You’ve decided to kick the sugar (awesome) and cravings kick in quickly. So you switch to ‘healthy’ sweeteners like agave and honey. Agave is a fructose fix and will be doing you no favours in the long term. Honey has less fructose but should be used sparingly (especially if you are trying to lose weight).
Rice malt syrup is a better alternative, but it still doesn’t give you a license to eat as much as you want. Your best bet is to push through the cravings until they subside. A little natural stevia is a good alternative to help you overcome that sweet fix, but kicking the cravings altogether so you don’t rely on sweeteners is your best bet.
Tip #5 Agave is a fructose fix, not a healthy sweetener
6. Overeating ‘paleo treats’
This one is a classic! I’m the first one to say we have some amazing 180 paleo recipes and treats, but that doesn’t give you free rein because it’s now technically ‘paleo’. Common sense here is needed, especially if they have overdone it with the date juice, agave or honey.
A treat is 180 chocolate ball bound together with coconut oil and a rasberry. Not something rolled into the size of a melon with a bucket full of date juice! There is a difference…
Tip #6 Paleo treats are exactly that… treats (and go easy on the ‘healthy’ sweeteners)
7. Giving up because of headaches
So you are all pumped and ready to take action. You ditch the sugar, processed carbs, drop the bread and the junk food! The first few days you are empowered, motivated and keep thinking why didn’t you do this sooner… then, boom! A headache from hell kicks in, the nose starts running and you can barely crawl through the day with a constant fixation of chocolate fudge ice-cream running over and over in your head. Bad moods kick in and you tell yourself what a load of crap this paleo diet, clean eating lark is, and you fall like a landslide and go back to old ways.
If only you knew what lay ahead if you had stuck with it a few more days, as your body is simply detoxing. The fog would lift, the energy would dramatically rise and long lasting great health would follow.
Tip #7 Stick with it! If your diet hasn’t been the best over the years, change doesn’t happen overnight and you will have side effects. But it’s SO worth it long term.
Do you agree? Can you think of other common mistakes people make when switching to a paleo diet or clean eating? Love to hear your comments below, Guy
Stu:Back in the day I was a big fan of granola until I realised it was packed full of gluten, sugar and damaging oils. So big thanks to Emma from Primal Life for reconnecting me to an old friend :)
Emma: A delicious way to start the day or a quick snack to keep the sugar cravings at bay. Great on its own or served with a bit of natural yoghurt and some berries. Also works really well as a topping on apple crumble!
3 cups coconut flakes
1/2 cup pumpkin seeds
1/4 cup sunflower seeds
3 Tbs chia seeds
1/4 cup chopped pecans, walnuts, hazelnuts, cashews (or your favourite nuts)