Announcement – Go Paleo closure


Dear customers, we would like to advise that we will not be taking any more orders for meals after Wednesday 5 August 2015.

After thinking long and hard, we have decided to stop operating Go Paleo as there is another project that we want to devote more time to. We want to thank all our customers for your loyal support and patronage, it has been a real pleasure cooking for you and supporting your paleo journey, and we wish you all the best in health, fitness and life. We plan to continue blogging here, sharing recipes and experiences, so do keep in touch.

The last orders will be delivered as normal on Monday 10 August.

This Week’s Specials


We have not one but three new meals for this week’s subscribers to our 10 and 15 meal packs.

First up is Goat Dopiaza. ‘Dopiaza’ means double onions, and this mouth-watering dish is prepared with a rather large amount of onions; some of the onions are slowly simmered and melts to form the rich sauce. The remainder of the onion is cooked till caramelised and flavoursome and is added at the end for additional flavour and texture. We chose goat for our dopiaza because we have been smitten with the flavour of goat. If you’ve never tried it, the best we can describe it is with the texture of lamb but without the ‘lamby-ness’. It has a sweet pleasant mild flavour. Because the prime pieces of goat, which are most flavoursome and tender, are situated near the bone, this curry is made with goat meat on the bone. We use a bit of ghee but otherwise there is no dairy in this dish and it should be fine for those who don’t take well to lactose. It has a medium level of heat.

The second dish is Lamb Korma. Obviously we are big fans of spicy dishes with origins in the Indian subcontinent. We wanted to add a creamy mild curry to our menu and thought Korma would be perfect. Dairy-free, this curry includes a splash of coconut milk and some chunks of pumpkin. It is made with lamb shoulder.

Lastly, we have Chorizo Chicken with Mushroom. Chunks of pork chorizo are cooked with chunks of tender chicken skinless thighs and button mushrooms to create a tasty smokey stew which fills you up without weighing you down. We suggest serving this with a squeeze of lime or lemon juice for added zing.

None of the meals above contain any form of sugar or sweetener, and are all grain and gluten-free. Bon Appétit!

For mushroom lovers


Introducing a new dish which subscribers may find in our 10 and 15 meal packs in the coming week: Chinese Braised Chicken & Mixed Mushrooms. Tender skinless chicken thigh morsels are slowly braised together with a mushroom medley (shiitake, king, oyster mushrooms and strips of black fungus) in a velvety sauce of soy, coconut aminos, sesame oil, ginger and garlic.

IMG_2977_braised chick mushrm

It pairs nicely with steamed white rice &/or roast cauliflower. To roast cauliflower, wash and cut into florets. Place on a baking tray greased with oil (I love to use Cobram Estate’s garlic-infused extra virgin) and bake for around 20 minutes, turning once, until somewhat singed and caramelised.

Nutritional Information

Per 380g serve
387 calories
51.4 grams protein, 7.9g carbs, 14.8g fats


Skinless chicken thighs, mushrooms (king, shiitake, oyster, black fungus), onions, chinese cabbage (wombok), chicken stock, ginger, garlic, gluten-free soy sauce, coconut aminos, sherry, sesame oil, tapioca starch, salt, ghee, pepper.

In celebration of Autumn – Pork Cassoulet


We were inspired by the fine start to Autumn and the gorgeous produce at the markets to create a new dish which purchasers of our 10 and 15 meal packs will have the chance to enjoy for a limited time. Introducing our Pork, Chestnut and Cider Cassoulet, which is served with Apple and Cinnamon Compote (included).  It is made with pork belly, our favourite cut of pork, which is slow-cooked in low carb apple cider, plus chestnuts, fennel seeds, juniper berries, thyme, bay leaves and smoked speck. Finally we added some sauteed brussels sprouts because they are delicious and so seasonal right now.

We think the pork needed something a little tart and fruity to cut through the unctuous decadence so we also whipped up a chunky apple compote.  Originally we wanted to make a quince compote but after a brief appearance last week, the quinces seem to have disappeared so apple it was.

Traditional French cassoulet is made with pork and beans, but we gave the beans a miss for this paleo version and used chestnuts instead. Just re-heat and eat. Would be terrific with a sprinkle of chopped parsley. Hope you folks like it!

Introducing Go Paleo Granola


One of my favourite products is our Go Paleo Granola, which comes in three varieties:

  • Cinnamon Nut
  • Macadamia & Plum and
  • Luxe.

Cinnamon Nut is the most basic version and the other two varieties are made using the same base as Cinnamon Nut but with different additions.

When we were coming up with our granola formula, the most important thing was that it be sugar-free and sweetener-free. Unlike most paleo granolas on the market, we do not add any honey, agave nectar, maple syrup, coconut palm sugar, or any of the other myriad sugars out there. We figured that if you want your granola sweet, it’s easy to add a drizzle of honey yourself, but if you are watching your sugar and carb intake, ours is a sweetener-free option. The only added sugar is the in the dried cranberries in the Luxe Granola. As cranberries are naturally very tart, some sugar is added by the manufacturers, giving it around the same sugar content as raisins.

We started with sourcing the highest quality and freshest nuts we could find, using Australian pecans, macadamia and almonds. Our base formula includes a bunch of other nuts too, including hazelnuts for delicious flavour, brazil nuts for their selenium, walnuts, pumpkin seeds and sunflower seeds. The Luxe variety also has pistachios.

Next, we looked at how to make the clusters of crunchiness which make our granola so delectable. We added some butter, not too much, which contributes a wonderful flavour. We figure that the lactose content in butter is very low so it would be suitable for most people. We also add cinnamon, nutmeg and a little salt for flavour, and ground flax seed for its nutritional benefits.

So which granola to choose? If you are strictly watching your carb intake, Cinnamon Nut is the one for you as it has no dried fruit. Next up the Macadamia & Plum containing dried plum which is the lowest sugar dried fruit we could find. The plum bits are nice and chewy, and this is a good option if you want some fruit but not too much. Finally our Luxe Granola, which is still very low in sugar and carbs in comparison with regular breakfast cereals and mueslis, but contains dried plums, raisins, goji berries and dried cranberries.

We love it for breakfast. Sprinkle granola over yogurt and berries, with a drizzle of honey if you want a bit of extra sweetness. Other things you could add are cocoa nibs and chia seeds.