We all have to start somewhere and “going Paleo” is really just a starting place from where we all create our own unique versions of a Paleo template.
In this episode we discuss how each of us started out when making the transition to Paleo, what we ate and our thinking at that time.
Then the different stages we have gone through, from stock-standard chicken and eggs right through to heirloom veggies, organ meats and fermented foods.
We talk about our hacks and experiments, finding out which foods suited us and which do not, coming around to the idea of food quality, staving off boredom and all of the tweaks that have lead us to where we are today.
…the meals we made in those early days looked nothing like the fancy stuff we whip up with 3 eggs, sardines, home-grown parsley (of course, what else?) and lacto-fermented salsa today. So take confidence in that. We all started somewhere. You will learn, grow and develop. You will either embrace or ditch the lifestyle- it all depends on what you eat and how you eat it. Your willingness to try different foods will largely determine your ability to stick with Paleo eating for life. Like with any other diet [lifestyle, folks, lifestyle!] you’ll need to cover a wide range of macronutrients to stay healthy, happy and motivated. If you get stuck in a rut of eggs, eggs and more eggs you’re probably not going to last past the 1st of February this year. It also shows how finely tuned our bodies are to what we need. We will crave what we require to function optimally. You will notice this as you eventually look back to your own stages of foods. ~ Ivy Thompson, The Paleo Stages of Food
Links mentioned in this episode:
- Ivy’s Blog Post: The Paleo Stages of Food
- Kanga Bangers: Macro Meats
- Belmore Biodynamic Meats
- York Foods: Grass-fed Beef Tallow
- Australian Salmon: Good Fish Bad Fish
- Walter & Dorota Trupp: Trupp Cooking School
- Ivy’s Tips and Tricks for Kombucha
- Crystal’s Blog Post: “Dear Paleo, it’s not you it’s me”