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Here at Primal Cut, we hand-bake our delicious grain-free, vegan Turmeric and Hemp Bread and deliver it throughout the UK. Best served toasted, this healthy bread alternative is a simple, nutritious, dairy, egg and gluten-free bread alternative to wheat bread. There are no grains and no gluten too - which means no bloat and none of the mid-afternoon energy slumps we so associate with eating wheat-based bread. The loaf has a rich, savoury taste, a good crust and a chewy texture and is a great alternative for lunch box sandwiches, toast or croutons for a yummy homemade soup. If you are looking for a little inspiration on how to eat our bread, here are 11 super simple, tried and tested toppings for a nice thick slice of our healthy loaf. Guaranteed to satisfy the whole family regardless of dietary needs! 1. Avocado, cherry tomatoes and feta cheese Slice and toast the Tumeric Bread , crumble the feta cheese onto the warm bread and top with sliced tomato and avocado 2. Fresh, local honey Spread the honey to taste onto thin toasted slices of our nourishing Vegan Bread 3. Avocado, bacon and poached egg Slice and toast the bread, top with poached eggs and sprinkle with cooked nitrite-free bacon and chopped avocado. A great filling breakfast to keep the whole family nourished and satisfied throughout the day. 4. Tomato-based relish and Prosciutto Crudo Spread the toasted slices of bread with the tomato relish and fold the slices of Prosciutto ham on each slice. Top with some lovely fresh coriander or added zing! 5. Poached egg, smashed avocado and fresh coriander Another twist, using free-range poached eggs, healthy fats and fresh coriander. Nourishing and sustaining. Keep it healthy and simple 6. Onion jam and fried mushrooms Choose a really fresh tasting, sugar-free onion jam or chutney and load the fried mushrooms onto toasted slices of our turmeric and seed loaf. Delicious! 7. Asparagus and Poached eggs 8. Smashed pumpkin and feta cheese Tinned pumpkin is readily available online if the raw product is out of season. Take a slice of toasted Tumeric Bread , spread with the smashed pumpkin and a little pink Himalayan rock salt, and top with crumbled feta. For added texture, grill for 2 mins til the whole topping is warm and melting and bubbly! 9. Cream cheese Simple choice! Sprinkle cracked black pepper, cress, chives or pistachio nuts for a little added crunch on toasted slices. Fun to put lots of different toppings out for the family to choose their own 10. Castello Blue Cheese Simple taste and texture but the two go so well together. For a different option, slice the turmeric and seed loaf extra thin and bake the slices in the oven at a low temperature for about an hour to make crispy crackers. Great for a charcuterie board and for healthy snacking! 11. Slices of oak-smoked nitrite-free bacon We love to see our products in action! If you are enjoying your purchase from our online shop, please tag @primalcut on Instagram and Facebook or use the hashtag primalcut . Every post makes a big difference! Happy Cooking :)

A traditional Italian cured meat, guanciale is pronounced gwan-chee-ah-LAY. The name refers to one of two cuts taken from the head (the other being the tongue) of the pig, the cheek or jowl. The word comes from the Italian word for cheek, guancia. Who Invented Guanciale? In light of the frequent inquiries I receive about Guanciale, I am certain that the British public knows little about it. This is a shame, as Guanciale is perhaps another of those things we have the Romans to thank for. This Roman charcuterie delicacy hails from the central regions of Lazio and Umbria, but is virtually unknown in the UK. Guanciale - Better Than Bacon? Also known as neck or face bacon - questionable culinary terms! Nevertheless, these names suggest a connection to bacon. However, it is rare, if ever, to imagine that Guanciale would be sliced and fried into a bacon sandwich - more on this later. You can take it from me, it's simply not cricket. Fat is Flavour Cured pork cheek has very little lean muscle meat. In contrast, typical streaky bacon is about 50/50 fat to lean ratio. In contrast, guanciale has a thicker fat layer, typically around 60-80%. Therefore, it might not be the first choice for a traditional British breakfast, fry-up, or bacon sandwich. Modern dry cured bacon shares some similarities with this Roman bacon, notably the curing process. Salt (ideally Himalayan) and spices (Guanciale: bay, juniper and thyme) are rubbed on the outer surfaces, ensuring every seam, nook and cranny are coated fully. Curing salt (sodium nitrite) is not used, though it's standard practice in producing the majority of all bacon around the globe. Why? It shortens the curing and makes it look pretty - read more on this here . Bacon versus Guanciale - What's The Difference? The easiest way to explain the difference is to understand the similarities. Though bacon can be made from many different types of meat, pork is the most common. Using this as an example, pork is transformed into bacon by the application or injection of a cure ( salt and spices). Each ingredient has a specific role to play, though basically the job of salt is to extract water and the spices to flavour. They both have other important roles regarding bacteria and food safety though this is a whole new subject we'll go into in a seperate article. Another significant element of Guanciale is the more than generous quantities of black pepper - applied, firstly as part of the dry cure recipe, then again for the final preservation and shelf presentation. Once the cheeks have finished the curing stage - it's all washed off, not with water like it is for bacon, but red wine! It's then left fully submerged in wine for an hour or so. The now crimson cheeks are thoroughly dried with a lint-free cloth. The fat side is then covered entirely with a mix of ground black pepper or chillies - thus helping to preserve it for shelf storage. Finally, the drying and maturing phase begins, It's this that turns Pig Cheek into Guanciale. Watched day and night, with weight, humidity and temperature closely monitored and recorded. It will take each slab of this fatty delicacy at least two and, up to three months for the magic to happen - it needs to achieve a minimum 30% weight loss. Magical - Correct, this is the point the Guanciale is born - this is the moment when raw cheek bacon is transformed into the ready to eat culinary delight. Guanciale Recipe: Fear not, cured Italian pork jowl won't be replacing bacon anytime soon – uniquely, this Italian delicacy is not even a dish, as such. Instead, the real value is as a flavouring ingredient to favourites such as Bucatini all'Amatriciana (hot cheesy tomato sauce from Amatrice ) and Spaghetti Alla Carbonara (carbonara, translation - Charcoal Burner). Famed more for the quality of its creamy fat, Guanciale renders at very low temperatures. The melted fat has a low viscosity, this facilitates the infusion of intense flavours into ingredients such as; pasta or mash potato; Cured pork cheek has to be one of the best-kept secrets of Rome. When it comes to authentic Carbonara nothing beats the intense flavour than crispy cubes of Guanciale. That said, on rare occasions i.e. Siege, war or global health emergency, when trying as you might, you just can't find the beloved Guanciale anywhere. In the extremely unlikely event that any of these should ever occur: Pancetta, bacon lardons or even streaky smoked bacon could be excused as an acceptable alternative. Italian Spaghetti Carbonara has just five ingredients: Bucatini Pasta (al dente) Eggs (Yolks), Italian Cheese (  Pecorino Romano  or Parmesan /  Parmigiano-Reggiano  ) Guanciale Black Pepper. Like much Italian food, it's naturally simple and tastes fantastic!

What would you consider some of the best keto food box delivery options out there? Where can I get my Keto Diet delivered? Ketogenic eating has been gaining popularity lately and it seems like everyone wants to try it at least once. Ketogenic diets consists of high fat foods such as dairy and meat along with carbohydrates and low calorie products like vegetables. This type of diet helps reduce body fat, improves energy levels, and raises metabolism. It is very important to choose the right food boxes delivery to enjoy the benefits of ketosis without experiencing negative side effects. Many keto foods contain ingredients that may cause other problems, such as gluten and artificial preservatives. That's why we assembled a collection of all natural, nutrient dense foods in one convenient box - Keto lifestyle made easy! sometimes we just want someone to take the thinking out of eating keto ! The Primal Cut Keto Box is packed full of "convenient" ketogenic diet foods designed to help you keep effortlessly on track on your keto journey. Each box offers 10 keto-friendly items and a limitless number of combinations for you to create new and invigorating, time-saving easy meals! Each Primal Cut Keto Box contains a pack each of our 99% free-range Yorkshire pork keto sausages , keto burgers and meatballs, 2 packs of our delicious sugar & nitrite-free back bacon , a pack each of our delicious Low carb bagels , triple choc keto cookies , fat and seedy Keto Pizza Bases ( 2 per pack), a loaf of our keto-friendly no nut hemp bread and a packet mix to bake your own fat and seedy keto loaf . Use these simple ideas to create keto-friendly bacon bagels, Friday night pizza night (Only 4g carb, all-natural ingredients and no additives), keto sausage and egg, poached eggs on keto toast , quick sausage pasta sauce with zucchini noodles, sausage traybake , kale with primal bacon and eggs and don't forget to take a peek at our blog for more healthy recipe ideas! If you would like to find out more and to place an order, follow this link to our KETO shop . That's tea sorted!

Sausage is a staple food around the world. It’s delicious, comes in hundreds of variations, i's mostly nutritious and mainly affordable. But how did sausage get its name? Sausage was originally called “salchichon” in Latin. This word means “little salt pig” because salchichon was made from pork intestines stuffed with saltpeter. In Spanish, the word became “salami” and eventually evolved into “sausage.” The history of sausage is fascinating. But it also has a lot to do with the way we eat today. We love our meat, and we love our convenience foods. And that’s the sausage is here to stay. Today, sausages are available in many forms, including fresh, frozen, canned, smoked, cured, dried and fermented. They are also used as ingredients in other foods such as breakfast cereal, soups, sauces, stews, casseroles and pizza. Sausages are popular worldwide and are enjoyed by millions of people every day. Origin of Sausage When exactly was sausage invented? Evidence suggests the history of sausage began with the earliest civilisations from a need to prevent the spoilage of fresh meat. The problem was how to make highly perishable meat go further and stop people getting ill, or dying. Preservation of Meat Prior to the age of refrigeration various methods of meat preservation were used - fermentation, drying, smoking and salting. The latter being most common as it was quick, easy and suitable for many different climates, regardless of the season. Where does sausage come from? The word, Sausage  originates from the Latin for salt - Sal , also Salsus – salt. Thus, sau and sal syllables are used to describe a variety of foods where salt is the primary or key ingredient: Saussiche, saucisse - Northern France sausage - previously Sawsyge in 15th Century Briton Sauce Sauerkraut Salami Salumi . Salumi - The art of preserving whole muscle meat with salt - Salami refers to dried sausage. Mesopotamia - 2600BC Salted meat stuffed into cleaned animal intestines is the first documented evidence we have of sausage making. Ancient Greece - 725BC Most noteworthy in Homer’s Odyssey we read an early description of Black Pudding making: “When a man beside a great fire has filled a great stomach (goat) with fat and blood and turns it this way and that and is very eager to get it roasted” Roman Britain - 400AD Ancient Britains were originally introduced to sausage making by the Romans who were accomplished sausage makers. the Romans made sausage with pepper & exotic spices added to Pork, Beef, Mutton, Goat, and even Fish. Likewise, Lucanian or Luganega sausages were a staple of the Roman army and are still popular today. These Italian sausages were the origin of the Great British Sausage we see today. The Tudors - 725AD Influences from overseas saw the emergence of regional specialties in 16th century Britain. Traditionally Cumberland sausages contain 98% finely chopped pork and seasoned with salt, black pepper, nutmeg, marjoram, thyme, and sage. These days, the current PGI allows for as little as 80% pork and the addition of allergens such as rusk, spelt, soya & wheat. Why Are Sausages Called Bangers? It's a sad fact, though the perception of our once Great British sausages had became one of ridicule. Thus, the rise of the Great British Banger - so named due to its explosive tendencies. Skins would rupture due to pressure from retained water turning to steam. Unfortunately, as the country began recovery from post-war food rationing. Traditional sausage makers led by the now dissolved  Dewhurst’s chain spotted an opportunity. Hence, inflammatory cereal fillers were commonplace. In turn, this meant further ridicule and gave rise to the less than complimentary phrase - There are 3 types of Bread; White, Brown, and sausages . Alas, recipes that had evolved since the Roman occupation were at risk of being lost forever. Though some evidence shows that bread had been used occasionally in sausage since the middle ages, it was out of necessity, a reserve of the poor in times of lack. However, in post-war Britain, the infamous British bread, or cereal sausage was born and here to stay – at least for a while! Luckily, since the 1980's the Britains Bangers have seen something of a renaissance, small artisan producers rediscovering traditional recipes and introducing them back into local communities. Though progress was initially slow, due to the sheer volume of cheaper commodity sausages (mass-produced) flooding the UK market (driven primarily by consumer demand for cheaper food and shareholder dividends). Furthermore, there was no legislation to protect those original sausage recipes. Bread, wheat and cereal, soya, legumes & chemical additives have become synonymous with British Sausage . In spite of this, the prospects for great sausage in the UK is looking somewhat brighter due to increasing awareness of health eating, wellness, and increasing food allergies or intolerance . References: The History of British Sausage

This delicious gluten free pizza combines almond meal with fragrant spices and sweet potato to create a simple, colourful pizza base. The topping combines Primal Cut gluten free sausages with fried onions, toasted fennel seeds, goats cheese and tomatoes, topped off with parmesan cheese shavings and our fresh organic micro greens for added texture and colour. An easy bake offering something a little different for tea. This recipe will serve 4. To make the Pizza Base: 2 x 500g packs of sweet potato (cut into 2cm cubes) 100g of almond meal 2 tsp of smoked paprika and 1 tsp of dried oregano For the topping you will need: 4 - 6 tbsp of tomato passata 1- large red onion sliced 6 - cherry tomatoes, halved 3 - Gluten Free Sausages 2 - tsp of fennel seeds 125 g of goats cheese 20g of parmesan cheese shavings Handful of organic microgreens Making Gluten free Pizza: Turn the oven onto 200C Line a baking sheet with baking paper Cook the sweet potato til soft and drain the water Add the almond meal and spices. Mash together. Spread the mix onto a sheet of baking paper onto of the tray to form teh pizza base Place in the oven and cook for ten minutes til turning golden brown Carefully remove and set aside Meanwhile, fry the onions, fennel seeds and sausages together having first removed the sausages from their skins Top the pizza crust with the passata Top the passata with the fried sausage mix. Tuck the tomato halves on top and add blobs of the goats cheese as desired. Place back into the oven to cook for a further 15 - 20 minutes until the base is a forming a golden brown crust and the cheese is hot and bubbling. Remove from the oven and top with shavings of parmesan cheese and organic microgreens Slice and enjoy! Further reading: What Makes Sausages Gluten Free

👉🏼Only 3 Ingredients 👉🏼No bake 👉🏼30 mins to set ✔️Vegan ✔️Grain free (gluten free) ✔️Low Sugar ✔️Decadent & delicious ✔️Dinner party worthy! 16 serves at 7g carbs 8 serves at 14g carbs A speedy, nutritious and delicious dark chocolate fix! Ingredients: 2 packs of Primal Alternative Triple Choc Keto Cookies 200g 70% dark chocolate 270g can of coconut cream Method: Line a cake tin with baking paper and grease the edges with coconut oil. Snap the biscuits up and blend until you get a crumb, or bash them in a bag with a rolling pin! The biscuit base should clump together when squeezed – if not, try adding a tablespoon of refined coconut oil and combining. Push the biscuit base down into the prepared tin ensuring it is evenly covered Gently melt the dark chocolate in a bowl above a pan of simmering water, then carefully stir in the coconut cream. Pour the chocolate topping over the biscuit base and pop in the fridge for 30 mins until set. (Recipe Credit: Primal Alternative Australia)

Low Carb Eating I s a simple eating style that is easy to implement and can suit any number of individuals, families - and anyone seeking any number of differing health goals. It's simple! To be low carb, eat a reduced amount of carbohydrate with each meal. And, because low carbohydrate meals are based around good fats, lean protein and non-starchy leaf and salad vegetables, it is even possible to feel fuller for longer! Ditching the sugar is key to success. Feeling fuller for longer will help us cut back on cravings and snacks and will ultimately lead to long term weight loss and stable blood sugar levels. This is key for any of us struggling with a poor metabolism, creeping weight issues (that cannot be ignored) or diagnosis of Type 2 diabetes. If you are looking for tips on how to implement a change of diet, we wrote about his here and if you are wondering if food addiction is a problem for you, take this quiz test from Yale University and check your result. But for now, if you are thinking about going low carb, let's explore the results you would like to achieve to determine just how low carb you will need to go. Option 1: Liberal Low Carb Up to 130g of Carbs per day. This option is for those with no weight to lose , who maintain an active lifestyle, have a positive optimistic outlook and a good metabolic rate. It is still a great way of eating because it ensures consistent energy levels and offers a simple, varied and nutritious way of eating that is sustainable for life. Fruit and root vegetables for carbohydrates will feature strongly in this option and help to maintain a varied and balanced diet. Option 2: Moderate Low Carb 75g to 100g carbs per day A half way step which is particularly good is you have not too much weight to lose but feel sluggish and wanting to curb the energy slumps and stop the snacking during the day. A great introductory step then, where meals are based around protein and good fats combined with a decent variety of leafy and non starchy veg. A good long term option for keeping on track too with a low carb way of life and after the main weight loss phase has ended. Eminently do-able. Option 3: Strict Low Carb 50g (and less) carbs per day This option effectively eliminates all starchy grains, most fruit and starchy veg and your carbohydrate intake will feel restricted. Instead, focus on what you can eat: lean protein, good fats and leafy green vegetables. This way of eating may improve a sluggish metabolism, ensure weight loss and lead to greater and more consistent energy levels. Self experimentation is key and it may well be that option 2 works for you as an introduction for a couple of weeks before stepping things up to make a faster difference here at option 3. So, we've outlined three low carb approaches to help you determine how low you should go on a low carb diet. We recommend you monitor your body's response - and, as with any other significant dietary change, check with your GP before embarking on this new way of eating - especially if you are taking medication or have any other health care concerns. Good Luck!

What makes a good Paleo bread recipe? What does the word 'baking' mean anyway? Are there any rules to follow? Paleo Bread Recipe: This easy low carb bread recipe uses almonds, mixed seeds, psylium husks, eggs, and Greek yogurt. Easy to make and full of goodness, this recipe (also called Almond Banting bread !) became a firm favourite with all us at Primal Cut. We especially love it with our thick cut Primal bacon for breakfast sandwiches during our mid morning break, toasted and then topped with mashed avocado or another topping of choice such as cheese and chives. Bake some Paleo bread and enjoy it with your family. The recipe below is not only delicious but also very simple to make. Ingredients: 1 cup of almond flour 1 cup of mixed seed (110g flax seed, 100g sunflower seed/100g of sunflower seed or similar combo) 1/4 cup psyllium husk 1 tsp salt 2 tsp baking powder 6 eggs beaten 1 cup of full-fat Greek yoghurt Make as a loaf or divide into buns - slices at between 6 - 7 g /slice Method: Pre-heat oven to 140C Combine the dry ingredients Add beaten eggs and yoghurt and mix well The mix will be batter-like consistency Pour into a loaf tin or use muffin cases and muffin tray if you wish for individual portions Bake until golden brown and a test skewer comes out clean - it's a slow cook this one! Check out our low carb bread shop for lots more choices; Fresh made loaves, bread mixes, wraps and pizza bases. Keto Bread Paleo Bread Low Carb Bread Vegan Bread

Having thought that everything was feeling better, today was not so good on the pain front and a bit of a hobble has returned to my right foot. However, I am only 12 days in to this paleo reset and to me it feels like 2 steps forward and a small step back. I can deal with that. Overall the momentum is forward - it is a question of keeping going. The challenge to day was what to eat while out! The issue being - try looking for food to eat which does not contain grains, gluten or sugar when you want something quick! Prawns, almonds, an apple and a wonderful thick black coffee kept everything moving along nicely. For a while, I have felt that I am not eating enough good fat in my version of paleo diet and am ready to try to up this over the weekend. MCT Oil on order and watch out for a few other adjustments! Still feeling that I have more resilience than before the paleo reset. More tolerance and calmer! Today's Reset looked like this: Breakfast: One slice of toasted keto-friendly fat and seedy bread with almond butter and half an apple Lunch : (on the go) Almonds, King Prawns and an apple + coffee Supper : Fresh organic microgreens , chopped spinach and toasted pine nut salad with extra virgin avocado oil , paleo pizza with anchovies and jalapenos and a few shavings of parmesan cheese. How are you doing on you reset?

Today is Saturday and we are back up and running after the Christmas and New Year break - and it feels great to be back! Let's start the year with a fantastic and nourishing breakfast you could try tomorrow combining kale (which is in plentiful supply at the moment) primal bacon (nitrate and sugar free) and free range eggs. Kale is an often overlooked vegetable. It has a strong taste and needs to be paired with a good flavourful option. It is possible to use a chorizo for this dish however we prefer the delicious nutritious taste of our own primal bacon. Simple sustainable food. Enjoy! Ingredients 110g Primal Bacon 60g butter (or coconut oil - adjust according to taste) 100g raw kale or spinach 1/4 cup of water 4 free range eggs Method Simply the chop the primal bacon into pieces and fry in the coconut oil or butter Then remove all the bacon and set aside. Turn the heat up and fry the kale int he pan juices until the kake begins to wlt Pour in the water and allow if to boil off quickly (if the temperature is right, this will take less than a minute) Shape the kale into four nests and crack an egg into each nest Cover the pan and cook gently for approximately 3 minutes - when you lift the lid up, the eggs should be opaque Garnish with the fried bacon bits and a pinch of chilli flakes if desired (for colour) Pour any of the excess pan juices over the meal before serving! Delicious piping hot If you enjoyed this recipe, why not post a picture of your dish on the Primal Cut facebook page or tag us on instagram @PrimalCut Recipe Credit - adapted from the Real Meal Revolution by Professor Tim Noakes, Jonno Proudfoot and Sally-Ann Creed Learn More: Nitrate Free Bacon - Bringing Home The Truth

Sausage has a long history going back around 7000 thousands years. In the United Kingdom, British sausage came later and was heavily influenced by the Romans during their occupation around 400 A.D. This gives us a true Roman sausage heritage, an Italian sausage ancestry - Britalian sausage! Both Romans and resident the resident Britons loved the Lucanian and Luganega sausages. The original Italian sausage recipes were superb - what was their secret? Simple, fresh, organic ingredients, with meats from pasture-raised, free-range animals. Britalian Sausages A mixture of traditional British sausages and Slow Food principles, traditional  and the methods and the provenance of locally grown natural ingredients. Then, as now, it's hardwired into the Italian DNA. The result, nutrient-dense sausages of superior flavour. Food made this way has the added benefit of helping local communities as much of the money stays local - and not with far off investors. Improving British Bangers High welfare, 100% free-range pork . Primal cuts of shoulder or belly are ideal as they contain a good ratio of lean muscle to fat. Relax, it's not the fat in a typical British sausage we need to be concerned about. Low Carb Sausages In terms of creating a healthier low carb sausage , good fats bring flavour, texture, juiciness and good overall mouthfeel. Natural Sausages are simply (high welfare) meat – chopped, salted & seasoned, mixed and stuffed into natural casings, either hog, sheep or occasionally beef. But to also make a sausage healthier, we need to significantly reduce carbs . Historically, offcuts, offal and otherwise waste parts would have also used in sausage making, this though was predominantly a reserve of the less well-off. These uncomplicated principles have become intrinsic to sausage making all over the world . Later more exotic herbs, spices, berries, fruits, and even vegetables were introduced according to local availability. Consequently, many recipes were influenced by seasonal variation and the available trade routes bringing more variation to available seasonings. What Is Sausage Made Of In post-war Britain with rationing in full swing, meat was ever more scarce and the British sausage was to become an unwitting casualty. Butchers of the day had little choice but to substitute lean meat for trim, rind and non-meat fillers . A particular favourite was cereal e.g. bread, rusk, oats. With meat in short supply, this appeared to be the perfect solution. Being able to absorb around twice their weight in water makes these low-cost additions ideal both as a filler and extender, so they thought! Fortunately, for the sausage maker, the hydration of bread or cereal grains further releases  glutenin and gliadin proteins . This adds to the amount of gluten already present. Consequently, this new process of making sausages identified cereal products (i.e. wheat, barley, rye, oats) as an incredibly effective binder. This meant making sausage was now much easier and profitable for the manufacturers, though as we now know the proteins in these ingredients create all sorts of problems due to the inflammation and disruption to hormone levels. Perhaps not such good news for today's consumers and those with conditions like Coeliac disease , Diabetes , Crohn's , Let's no get bogged down with the full list, though take it from me - there's many more. How It's Made It's a sad fact that our humbl e sausage is nothing more than a commodity to agro-industrial producers . To smaller producers, sausages are often seen as a convenient product to facilitate higher yields and increase margins. If we were to ask, a traditional sausage-maker here in the UK - What makes British sausage, British? Most will tell you that British sausages need; bread, rusk or some kind of cereal grain to create the correct taste and give that light consistency. Codswallop! - as our research testifies. British consumers now want a sausage that's high welfare and high meat content. With an allowance for seasonings that may contain fruit and/or vegetables, meat content shouldn't be lower than 85% . For sausages seasoned with a simple herb and spice blend, meat content needs to be in excess of 96% , if it isn't, check the label or ask some questions! In its purest of form, a Sausage is simply; Seasoned minced or chopped meat (usually pork or beef), preserved with salt and stuffed into the animal intestine (either, pig or sheep) Processed Sausage In an effort to make ever-cheaper sausages, many sausage makers ceased to create their own seasonings. It’s now common for these to be bought-in in pre-mixed sachets for each recipe. This is all very well, though whilst we lose invaluable knowledge and skills. We inadvertently hand over increasing control to the large manufacturers who may, in turn, see our own personal health and well being as the lowest common denominator. Provenance Both loyalty and trust are fundamental to provenance . In principle, this would be knowing the person who created your bacon or made sausages for that matter, by name . Provenance is the integrity of ingredients and confidence in controls applied in creating our food. It's true we should eat less meat! Though we need to pay more too, always choose 100% free-range, pasture-fed meats. In the long term, your quality of life and physical existence may just depend on this one principle. What's in a sausage? There is a glimmer of light to improve consumer confidence. As a result of the very sad and tragic death of Natasha Ednan-Laperouse . Natasha's Law will now bring an end to this gap in the law from October 2021 when it becomes enforceable. Towards the end of their campaigning, Kate and I were privileged to meet with the parents of Natasha. It was a very moving experience, one we'll never forget. This remarkable couple showed incredible strength in fighting not only for justice for their daughters' unnecessary death. But also, in lobbying parliament and the decision-makers necessary to actually change the law. Their selfless campaign being in the midst of their own personal grief - an inspiration to us all. Are Gluten-Free Sausages Healthy? Rising demand from consumers now sees increasing selections of  gluten-free sausages  becoming available on our supermarket shelves. One or two even made with Pork shoulder and natural casings. However, as a result of this convenience, supermarket options include various synthetic chemical ingredients; Phosphates, Sulphites and Nitrites to extend shelf life and improve colour, Monosodium glutamate (MSG) to enhance flavour, Soya and other legume flours as bulking and binding agents. Sugar (Dextrose) to add taste? In terms of holding it all together, traditional hog and sheep casings are now increasingly rare. Instead, collagen manufactured from the hides of cows, pigs, fish, and poultry; bones etc. is the norm – it really doesn't bear thinking about. Why? it's cheaper, more robust and straight! (natural = curved) meaning its ideal from a production perspective. As a result, collagen is now the preferred option for almost all manufacturers. Looking Forward... Above all, despite the recent resurgence and resemblance of Proper or Natural Sausage coming to the fore, we should not expect experiences of the previous seventy years to change overnight. With the UK sausage industry worth an estimated £1bn a year, the relevant movers & shakers are likely to be resolute in retaining the status quo. …if we do nowt, nowt will change! In the long term maybe we simply have to accept that our food isn’t a commodity, that we are what we eat and food quality is primary to maintaining our genetic health. That the true cost of food is far greater than we previously realised. Above all, we need to recognise that the typical British sausage is in many respects representative of previous mistakes. Consequently, that n atural , high welfare, low carb sausage s are symbolic of the real-foods we need to hold on to. Educate Not Medicate Who Invented Sausages Are Sausages Healthy The Low Fat Sausage Myth

Most of us have symptoms of poor gut health but not all of us know it! Poor gut health can show up in a myriad different ways but is particularly prevalent in common digestive issues such as chronic diarrhoea, constipation, loose stools, general tummy ache, acid reflux, Crohn's Disease, ulcerative colitis or stomach ulcers. It may also show up as something you never realised was related to the gut but might include food allergies, gluten intolerance, depression, low mood, OCD, behavioural disorders, ear infections, chronic tiredness, glandular fever, auto-immune diseases, insomnia, bed-wetting, brain fog, eczema, acne, candida, weight gain, weight loss, asthma and cardiac issues. As a first step, always seek professional treatment for any of the above. That said, we believe that diet has an intrinsic part to play in recovery. To address and help any of these conditions to recover, we would encourage efforts to heal the lining of the gut and to rebuild healthy gut flora . Diet is a great place to start . There are other important ideas to take on board too - things like reducing stress, avoiding environmental toxins, having good quality sleep (and enough of it), stepping out into nature, breathing fresh air, bathing in sunshine and grounding too. Clean Up Your Diet The single most effective step is to ditch processed food and sugar . Find out more about this step in this article that addresses the whole food, paleo and gluten free way of life and why it matters. And you have come to the right place! There is lots of inspiration , ideas and healthy recipes to help keep you on track (see and the best news - we don't use refined white sugar or grains in any of our food. Reduce starchy foods As you continue to make changes to your diet to start to heal your gut, you will need to avoid grains (including rice and pseudo grains like quinoa and buckwheat) and albeit temporarily, starchy veg such as potatoes, tapioca starch cornflour, arrowroot, potato flour, carob, cacao, chickpea flour, beans and legumes. This type of food is made up of complex food molecules that are difficult to digest and are hard for an imbalanced gut to break down. Once the gut is brought into balance then these can be re-introduced - there are "GAPS" products available in our online shop to help you stay on track. Make Bone Broth a Staple Bone broth is a classic component of the paleo diet. It is a foundational part of healing and sealing a leaky gut, full of nutrition and taste. Drink a cup before each meal, as a snack between meals or use it to add flavour to soups, stews and casseroles. Read more about bone broth's healing in " Nourishing Broth " and keep a look out for our delicious paleo pork bone broth in our online shop! Eat Fermented Food Make your own is always best and fun too! Fermented foods contain a higher percentage and wider range of good bacteria than the commercially produced products (there's a surprise)! Having a tablespoon of kimchi or sauerkraut in your diet will make a big different to your gut health. Eat Saturated Fats Our ancestors thrived on large amounts of animal fats, oily fish, nuts and seeds without issue. Today fat has taken the blame for almost every degenerative condition known to man - thanks in no small part to the fat free revolution where a fat free alternative exists for pretty much everything - even those things that are inherently fat such as mayonnaise, butter and yoghurt! Nuts isn't it - when you start to really think about it! Grass fed animals that have been allowed to free range and enjoy the sunshine produce healthy fats that are easily absorbed into our digestive system - and all that goodness is ready to eat and heal. Coconut Oil is another amazing saturated fat that is rich in medium chain fatty acids (MCT-Oil) that improve brain function too. Its like rocket fuel! Healthy fats supply long lasting energy and keep you fuller for longer - that word satiety again - look it up! Drink More Water The water quality in the UK is pretty good but can be improved by the use of a filter. However the key point is simple, to keep hydrated and use water to improve your general health and wellbeing. It s a simple change but watch out for the improvements you will start to feel! Manage Stress Elevated stress levels are a bugger! Stress level is directly related to poor gut health so if you wish to improve your gut health, manage your stress levels and that means making time for you! Figure out what is causing you stress and deal with it - talk about it, change it, leave it, laugh at it, get out into Nature, move your body, have a massage do what it takes to manage the stress better, take the power back and watch your digestive issues settle! Improve your sleep Deep restful sleep is one of the cornerstones of healing. The body undergoes repair and growth during this period of downtime and if this is lost or interrupted then the ability of the body to perform these natural acts is interrupted too. If you want your body to heal then give it time to perform it's necessary healing functions. Tips for sleeping better include: turning the lights out, banishing all electronic devices from the bedside table and creating an evening ritual of relaxation to ensure that you are calm and relaxed before entering this period of sleep. The beginning not the end We hope that these 8 simple tips will help you on your journey back to health. These articles are written from the perspective of personal experience having walked our own journey back to health and wellbeing through changing up our diet and bringing more exercise into our lives. When we eat and live in line with our nature, we become a true expression of nature, an expression of health, wellness and positive growth. That's a lot to take in and pass onto our children!

A Quick Recap on the Who, the What and the Why of Primal Cut Primal Cut is a family run business created by husband & wife team, Mike and Kate Oliver, HELLO! The Why We created Primal Cut and grew the business from our own way of eating which is paleo-based , simple, grain-free (so naturally gluten-free), white refined sugar free and in response to the difficulties we had experienced in finding 100% real and natural convenience food . We created Primal Cut for all the folk who have consciously made the primal health switch to grain-free and our aim is to make sticking to that way of eating easier, no matter what your version of grain-free looks like. The What Primal Cut means comfort & convenience food for paleo, primal , keto and low carb -ers & offer nut free, egg free, vegan, low FODMAP and GAPS -friendly options. Every product we offer is free from white refined sugar and seed oils too - that’s a simple given - and a blessing - at a time when so many food producers use dodgy oils and sugar to entice and sell their food ..don’t get us started! We believe that what you eat & how you feel & look & live are all intrinsically linked & we want to create and sell food that will help you find a brand new, healthier you. Hand-Made We hand-craft gluten-free sausages , nitrite-free bacon & charcuterie from the very best free-range Yorkshire pork at our Charcuterie. Our pork is from the highest welfare source where the pigs have been allowed to roam freely and happily at the farm – no compromise. Free-range pork is difficult to source and we have been careful to find the best, sustainable supply that 100% accords with Slow Food principles . Our sausages have won national awards and our bacon from the same free-range pork is 100% natural and nitrite-free. Our charcuterie is also gaining a fantastic reputation and we are delighted to be able to supply this to anyone looking for a sustainable source of additive-free natural guanciale, capocollo & pancetta - like mama used to make! In 2018, we added the Australian brand Primal Alternative to our range securing the first UK licence to hand-bake their grain-free breads , fruit toasts, no nut hemp wraps, pizza bases, keto cookies , and the entire range of bake your own mixes from our Tiny 5* Bakery. In 2020 we added organic microgreens to the Deli Shop from a local supplier and also stock a great range of unsweetened ketchup including a spicy Chipotle Ketchup and classic version, BBQ sauce and Mayos all from our amazing friends at Hunter & Gather. Explore our Shop Now much more than gluten free sausages , there's something for everyone – we hope you have fun! Explore our shop & find new ways to bring 100% real and natural food into your life. Follow this link for customer reviews and please do get in touch if we can help further .

Sunday - and for the first time in ages I had a deliciously long lie in! Highly recommended. Awoke feeling stronger again, brain fog receding and noticing a more positive outlook on life. Happier. All good, Ted (dog) was sleeping next to me on the bed, too. Not sure how he managed to end up there but he was definitely making the most of it! Feels good to have the weight of him curled up on the bed covers, happy dog, happy me. Food wise, I kept the menu simple again, I dont want to spend precious time creating and cooking meals all day, there is so much other stuff to do. We had a combination of convenience foods, quick cooks and a slow cooker meal so hands on time was minimal. Added C8 MCT Oil to the mix and kept on with the Floradix iron tablets to build on energy levels. There is a great chart I found which summarsied the C8 possibilities which is useful (if a little vague in parts)! Everything seems to be pointing in the right direction as regards feeling full and helping with low energy too. Are you taking any supplements that have made a genuine difference to your way of eating? It is great to share actual experience and avoid spending on useless supplements that dont work. Been there and done that! Self experimentation seems to be key and a genuine lived experience of what makes us feel better. On a side note, I can say that I have not taken any painklillers for at least a week and for someone who was popping pills everyday to cope with the joint pains and heel issue, this is huge. What am I doing differently besides the supplements? Eating paleo and that means avoiding processed food, avoiding junk food and most of all avoiding sugar! It genuinely messes with my mind and energy levels and it seems that I am not the only one. Here is a great interview between Dr Jen Unwin (of Fork in the Road fame) and Anna Fruehling, Sugar Addiction Specialist and Primal Health Coach - note what they have to say about the effects of not eating sugar and then eating some sugar - on their mental health - fascinating stuuf! It is also interesting to hear both discuss familial patterns of using food to treat, using special occasions as an excuse to eat sugar and all the turmoil that flows from that which is especially relevant with Christmas just around the corner. How will you face the challenges around that? Other interesting stuff to share: I love a motivating book list and this is a great list from the fabulous team at the Do Lectures - this gives 100 interesting and varied recommendations to learn, guide and explore your way into 2022! If you are looking for a bench mark on your fitness levels this is a great starting point! Paleo Reset Day 14, summary of meals Breakfast: Keto Noatmeal and Berries Lunch : Simple Pork Curry and Spinach Supper : Chicken and Cauliflower, handful of macadamia nuts, orange and plums

There is nothing better than the smell of hot cross buns, mixed spices and warm sultanas baking in the oven - and with Easter just around the corner, there's no need to miss out! We sell the most delicious faff free hot cross bun packet mix, grain free - so naturally gluten free too! And here's a super simple recipe to create shipped lemon and honey butter to spread on each toasted bun! Three ingredients, means only three steps away til heaven... To make our whipped honey and lemon butter you will need: Ingredients 110g of organic butter 4 tbspn of local honey zest from an unwaxed lemon. Method Chop the butter into cubes and drop into a bowl of luke warm water until soft - about 5 mins Drain off the water and put the soft butter, honey and lemon zest into a clean bowl Use a wooden spoon and beat to combine all the ingredients til thick and creamy Use straight away or place into pretty ramekins to chill and use as necessary Serve with your toasted hot cross buns Spread liberally and enjoy!

This is an anti-inflammatory turmeric based salad dressing to enhance very dish! Who doesn't enjoy dipping and dunking sausages in a lovely, zesty sauce?? This dressing combines turmeric, avocado and oil with lemon zest to create a slightly tart but very more-ish dressing. Highly recommended! To make the dressing you will need: 4 Tbsp extra virgin olive oil Juice and zest of 2 unwaxed lemons 1/4 avocado 1 garlic clove minced 1 Tbsp grated fresh turmeric (or 1 tsp of ground turmeric) 1 tsp raw honey Pinch of Maldon Sea Salt to taste How to make Anti-Inflammatory Turmeric Dressing Whiz all the ingredients together with a stick blender or in the food processor If you would like a thicker consistency to the dressing, simply add more avocado Time to get busy in the kitchen!!

That's " CHORIPAN " to those in the know - aka the Argentinian hotdogs ! Choripán is the ultimate in Argentine street food, a sandwich consisting of a Argentinian chorizo sausage and a variety of condiments in a crusty bun. It's usually eaten on the go, sold by street vendors and enjoyed by all. The name Choripán is derived from two words: chorizo , referring to the sausage, and pan , meaning bread. Simple! We have created these using our artisan grain free bread mix (shaped into baguettes) and combining this with our brand new Argentinian Chorizo sausages topped with tomato salsa and chimichurri. All on plan, nutritious, grain-free and sugar free. Yes you can folks! Our food will help keep you on track when you are fed up of cooking and fed-up with thinking what to make next! We have included below the recipes for simple tomato salsa and perfect chimichurri sauce. Either of these are great toppers to keep on hand to spice up your regular meals and are WHOLE30 compatible too. Fresh Tomato Salsa (red) Ingredients: 2 ripe tomatoes (diced) 1/2 Red Pepper (diced) 1/2 Red Onion (diced) 2 Tbsp extra virgin olive oil 1 Tbsp red wine vinegar Mix ingredients together and set aside for an hour or two to let the flavours meld Chimichurri Sauce (green) 1/3 Cup Fresh Parsley (chopped) 2 garlic cloves (minced) 1/2 tsp chilli flakes 2 Tbsp extra virgin olive oil 2 Tbsp red wine vinegar Mix ingredients together and set aside for an hour or two to let the flavours meld Both these sauces are great with fresh cooked sausages or as a topping for nitrite free bacon in your healthy grain-free sandwich! Low Carb and keto-friendly too. And if you are looking for low-carb or keto-friendly bread , we can help! Check out our grain-free bakery and order by midnight Tuesday each week for a fresh-baked Friday delivery!

Meet our newest Primal Cut Friend, fully qualified and newly certified UK - based WHOLE30 Coach, Hazel Joy Reichberger! Go Hazel! We were lucky enough to catch up with Hazel shortly before Christmas and were blown away by her enthusiasm and positivity for the WHOLE 30 approach to health and wellbeing - we can't think of a better person to coach us through the WHOLE30 month and if you are looking for your own support and guidance to complete a new round of WHOLE30, read on below for a whole host of reasons to get in touch! Hi Hazel! We met and spoke before Christmas and felt an immediate connection with you and your outlook on life and WHOLE30 , can you introduce yourself to our readers and tell us a bit about yourself? My name is Hazel and I live in South West London. I’ve been married for 28 years and have two daughters in their twenties. I am a Whole 30 certified coach and a music and language teacher and I'm here to help! Tell us a little about your own health challenges and your experiences on WHOLE30? I discovered Whole 30 over two years ago on Instagram, bought a copy of ‘ It Starts with Food’ and did my first round in November 2018. I was a total newbie and other than support from an American Facebook group for Whole 30 first timers, I felt quite out on a limb and found the programme really hard. I was used to eating quite a bit of processed foods like toast for breakfast, sandwiches for lunch. Eating whole, unprocessed food was a big leap at the time. But I had type 2 diabetes, mild asthma and general aches and pains. I wanted results and after thirty days I felt so well. I had a spring in my step, radiant skin, stable blood sugar and I didn’t need to use inhalers. What impact has the lockdown in the UK had on your eating and long term health ? Over the months I slipped back into some old habits but kept returning to Whole 30. The lockdown gave me time to pause and reflect. I needed to make my health a long term priority. I’ve been following Debbie Marlowe , a Whole 30 coach on social media for almost 2 years. I had always wanted to work with her as a coach and the opportunity came up this July with a triple whammy coaching package of Whole 30, reintroduction and Food Freedom with Debbie and 3 other coaches. This time I lost 22lbs, my blood sugars became normal and I reversed my type 2 diabetes. I’ve been successful in my food freedom ever since, even navigating Christmas. And what has motivated you to become the UK’s first WHOLE30 coach? I’ve always loved helping people. Being a teacher, I enjoy connecting with my pupils and nurturing their potential. For me it’s always been more than the subject I’m teaching. I speak words of life over my pupils and build their self esteem in the process of teaching them how to play the piano, or how to read or how to navigate grammar. Whole 30 has changed my life. It’s the only way of eating that has worked for me to maximise good health, and my coaches gave me tools to free me from food cravings and diet mentality long term. I thought about becoming a coach in the summer, then Debbie suggested it. We discovered that there were no UK coaches and I would be the first. That made it even more exciting for me. I love the idea of being a pioneer! There was a lot of study involved to qualify, but the logistics of actually working as a coach sit very neatly with my tutoring business which I will continue alongside Whole 30 coaching. What will coaching bring to the table for anyone seeking to complete the WHOLE30? How can you help? Being coached through my July 2020 round was a completely different experience to doing Whole 30 on my own. The information, motivation, community and accountability was incredible. I would never have done Whole 30 on my own if I’d known what being coached was like. That’s something I want to do for others. I would advise anybody doing or considering Whole 30 to do it with a qualified coach. It’s the gift of investing in your health and it’s the gift that keeps on giving. I am still moving forward to become the healthiest version of myself, and hope to bring others with me on that journey. As Melissa (Urban - the founder of WHOLE30 ) says “there are so many roadblocks to changing the way you eat”. I can help you pinpoint your purpose for doing Whole 30 (your why), guide you through the rules and keep you motivated and accountable with regular check ins, daily posts, advice and answers to your questions. What is your favourite WHOLE30 book and are there any recipe site and blogs that you follow on this subject that you can recommend? My favourite Whole 30 book is ‘It Starts with Food’ . It has all the information to do a successful Whole 30 and some great meal maps. On Facebook there are two groups I love and am part of :- “ Whole 30-UK based support group ” and “ Whole 30 fabulous after 50 ” (this one is run by coaches). For Whole 30 recipes I recommend Instagram sites “ cook by color ” and “ clean foodie cravings ”. There's a great article about prepping for Whole 30 here from Primal Cut too 10 Top Tips to help you prepare for your Whole 30 There is so much information available online! What is your favourite motivational quote? My favourite motivational quote is “Never, never, never give up” by Winston Churchill. Who has been your biggest inspiration in life and why? My biggest inspiration - as a Christian, I would have to say Jesus. He guides my life, he’s my light that shines in the darkness and the still waters that restore my soul in every season, even in crazy Corona times. My biggest Whole 30 inspiration has been Debbie Marlowe . What is your favourite Primal Cut Product? My favourite Primal Cut sausage is the Bratwurst which I like to pair with compatible sauerkraut. But I’m in love with your streaky bacon - the flavour is incredible! The WHOLE30 box is a great addition for anyone wanting the fun of compatible comfort food! H ow can we contact you for coaching and support? I can be contacted for coaching and support on Instagram at wholehazel or by email at gohazel@hotmail.co.uk Huge thanks to Hazel for talking to us and gifting us this list! Do get in touch if you feel you would like to find out more - it is a proven fact that working with another can help us attain our health goals by finding support and advice when we need it most! Good Luck on your journey back to Health!

This delicious easy tea is perfect for the family and a great way to use up any single sausages leftover from our packs!  We used our Yorkshire Sausage for this dish and it would work equally well with our specialty Bratwurst sausages.  The jumbo version is around 8″ long, it's a delicious, rich and savory mix of 100% Yorkshire free-range pork and beef, salt and our special blend of seasoning.  Prep. Time: 10 mins. Cooking Time: approx. 30 mins. Servings: Serves 4 Ingredients 3 carrots chopped into chunks 3 red onions cut into chunks 2 tbspn Olive Oil 2 -3 parsnips chopped Sea salt and freshly ground black pepper 1 pack of our official Yorkshire sausages or Bratwurst sausage . For the Sauce and Topping 1 heaped tbsp wholegrain mustard 3tbsp clear honey (or replace the honey with coconut aminos about 1-2 tsp) Finely grated zest and juice of 1 orange 10-12 sage leaves 1 ball of mozzarella, torn into pieces Method Preheat the oven to 200°C/fan 180°C/gas 6. Place the onions, carrots, and parsnips in an ovenproof dish. Drizzle with oil, season and toss everything together until coated. Spread out in the tin. Pop into the oven and roast for 10 minutes then add our Bratwurst or Yorkshire sausages to the dish and bake for a further 10 minutes. For the sauce Mix together the mustard, honey (or coconut aminos) , orange juice and zest. After 10 minutes pour the sauce over the sausages, then scatter the sage leaves and pieces of mozzarella over. Place everything back in the oven for 10 minutes. Remove from the oven and serve with sauteed green vegetables for a healthy meal.

Final bake day before Christmas! Super busy with orders and baking and making everything from grain-free fruit mince pies to keto bread , vegan wraps to low carb granola while Mike was busy with his sausage empire ! It's been quite a year hasn't it ? We make food that encourages good health and is designed for convenience and to save time AND stop you falling off the wagon when it gets tough!! So on days like these when there is no time to breathe, our food is a God send! Paleo Reset Day 24 Summary : Breakfast : Protein Shake, C8, Floradix and Dirtea Coffee Lunch : Keto Burgers , Hunter and Gather unsweetened BBQ sauce , Fresh organic microgreens and a tiny bit of fried sweet potato Suppe r: Noatmeal Keto Porridge , blueberries and walnuts Snack : Orange and Apple

We are talking with our new Primal Cut Friend, author and registered clinical hypnotherapist Bridgette Hamilton about her new book “The Break the Crave System: 7 Steps to Effortless Lifelong Weight Loss” and her own personal journey back to good health and well-being. Bridgette is based in Nottingham at the Park Hypnotherapy Centre and is a Senior Associate Member of the Royal Society of Medicine. Q. We met at Real Food Rocks 2019 in Ambleside last July, can you tell us what you thought about the event and in what capacity you were attending the event? A. Real Food Rocks was a fantastic low carb/real food festival...really well organised, and very well attended! It just shows how popular this way of eating is becoming for so many people! I attended as a workshop facilitator - helping people break out of their own cravings cycles is my specialty, and both workshops were busy! I got some lovely feedback too. Q. Can you tell us a little about your own food challenges and your personal journey back to health and well-being? It's funny...as a nutritional therapist, people imagine that you have all the answers, but it's just not true. We were trained in the (very flawed) Eatwell Guide, 23 years ago, and I've had to learn my own lessons from that. I've also been a lifelong sugar addict. As a therapist I worked in drug and alcohol services a few years ago, which is where the penny really dropped for me. I began to recognise my own addictive patterns around sugar, as they were exactly the same as the service users experiencing their addictions to the really mean stuff! Once I realised I was a sugar addict, my approach to weight loss completely changed, I lost 4 stone nearly a decade ago, and today it's given me a deeper understanding of my clients and group members' challenges too. Q. Your new book is full of expert practical guidance on tackling the CRAVE monster that sits in us all. I loved the book because it gave me a clear and simple understanding of why we CRAVE and more to the point, how to deal with it! Why did you write the book? A. I really felt the need to write the book as I had been hearing a huge problem from people for over 10 years that they were eating 'healthy' but just couldn't seem to lose the weight. Our approach to weight loss is 180 degrees wrong, and it has been for a good few decades. There's this belief that if you can just get your act together and use some willpower, then you'll be able to lose weight. We don't approach any other out-of-control behaviours in the same way! The fact is, that the mainstream belief is that women (and some men too, of course) are emotional eaters, and if they can just sort out their emotional stuff, then they will eat the 'right' weight loss foods. This is putting the blame on people somehow not being able to do weight loss 'right'. It leads to an erosion of self-confidence and years of trying, on and off to lose weight, only to be defeated time and again. My clients and group members are capable, intelligent people who run their own lives very well. And yet they somehow 'fail' at weight loss! I wanted to shine a bright light on this obvious contradiction,  so people could come to understand that there was nothing wrong with them. They were out of control BECAUSE of the food they were eating, or the diet they were on, and changing those foods, plus getting off the calorie-controlled diet,  is the first step to getting out of their addictive patterns with food. It's the first and biggest step to sustainable weight loss. Q. Why don’t slimming clubs work in the long term? What is different about your guidance? Is it really possible to empower ourselves enough to banish food cravings and break free from the diet trap, once and for all? A. Slimming clubs don't work in the long term because it's not a good business model. It's plain and simple. I've heard first hand from a few clients who have worked in the industry,  and they completely support this. The club's focus is on 'lapsed members' bringing them back into the groups' time and again. It's totally unfair- at least a heroin addict KNOWS they are addicted. But again, we come up against that same attitude in the clubs...just TRY harder, use more motivation and you'll succeed at weight loss! The addictive cycle, which is like a 'holding pattern' of behaviour, is hiding in plain sight. It seems almost a bit sinister to me because nobody realises that's what's going on for them. If I know this about peoples' behaviours...you can be sure the Slimming Clubs do! They spend millions getting into peoples' psychology, yet we don't get a minute's training in defence of all of that! That light-bulb moment when clients discover just what that addictive impulse actually FEELS like, and then how to deal with it, is priceless. And this is why everyone can break free from the diet trap...because each and every one of us has exactly the same control over that addictive CRAVE cycle given the right help and information. But we have to come to understand that we're not in control first of all...that's where the power to change lies, in recognising that we haven't 'got this' one bit! Once you understand how your own food and eating habits have created your CRAVE cycle, then weight loss becomes easy. Actually, it becomes inevitable, because the change is a pleasant one, replacing the slog and stress of dieting. The last piece of the puzzle, then, is using little tricks for re-setting the Fight or Flight part of the nervous system back to 'quiet'. This is the part of our biological programming that gets tripped and creates our out-of-control behaviours around food in the first place. Hypnotherapy and other self-help techniques work directly on the physical sensation of CRAVE...literally! In the case of a particular self-help technique, I've been teaching clients for 10 years-it can be learned in 5 minutes, and used anywhere, any time. I've used it myself many times when the little sugar monster has reared her head for whatever reason! Hypnotherapy is just golden for switching off sugar addiction too because it also lives in the Fight or Flight system (that part of the brain that triggers phobias and anxiety). We use a very quick little technique to create a sugar aversion, it takes about 40 minutes and happens whilst the recipient is in a relaxed state. It's so popular because it works amazingly well. Back in January, I worked with a roomful of more than 50, and they all had a hypnotherapy session together at the same time and believe me, some of them were real sceptics! They have been in my online groups since then and tell me that they don't go near the sugar anymore! Q. If you could go back ten years, what piece of advice would you give yourself? A. Throw the bloody scales away! And actually, to just GO FOR IT! I designed this system 10 years ago, but it was so new, and so 'out there' that I didn't have to confidence to really take it out into the world. I would have been able to help so many more people if I'd believed in myself more at the time. At least it's never too late! Q. Your book is full of great quotes and inspiration so who are you role models and what do you admire most about them? A. My role models are generally people who have looked at things from a different perspective and have been brave enough to talk about them and get into the nitty-gritty of life. Brene Brown is a shame researcher who is helping so many people get more comfortable in their own skin. Bruce Lipton , William Bloom , and Candace Pert have all given me a deeper insight into the connection between mind and body, and how we are a complete fusion of the two...Candace Pert should definitely have won the Nobel prize, in my opinion. I love hearing inspirational speakers like Marianne Williamson , and Dr. Wayne Dwyer , and hearing anything Maya Angelou has to say..what a beautiful soul! I could go on all day really! One of my biggest heroes right now is Tim Noakes for defending his discoveries on unhealthy nutrition advice. Oh, and that makes Dr. David Unwin too, as he's had to fight off criticism in order to practice his healthy eating advice freely. I'm sure I will gather more over time! Q. What would be your #1 piece of advice to anyone sitting at home today despairing of ever being able to beat the CRAVE monster? A. Look into the ketogenic diet it is the answer to your weight loss prayers and will be the biggest contributor to lifting yourself out the misery of the CRAVE cycle. Oh, and also get some Hypno, it's awesome for supporting that change! Q. How can we find out more about you and the services you offer? A. My website is www.breakthrough-weightloss.co.uk  and I also host a Facebook page called My Diet-Less Life...it's comprised mainly of group members and those who are interested in weight loss therapy. Here's the link to the book Break the Crave System on amazon, if you'd like to know more about that too?  So good to talk to you Bridgette - thank you for your time - we hope to see you again soon!

These days finding sausages in the UK is as easy as ABC. But if you are looki ng for healthy sausages , somet hing new and exciting based on new world principles of clean eating, no sugar, no chemicals, and real food then there's little point in looking for sausages in; Asda, Sainsbury, Booths, Tesco, Waitrose, Lidl or even Aldi, in fact not in any of the UK supermarkets. Why? Though there is a huge choice, some claiming to be good for you - some not. The common denominator and thing that links them all are; preservatives! Each brand of sausages from premium gluten-free sausage brands , to the white economy options all, have artificial preservatives to extend shelf life. No Hidden Nasties At Primal Cut, we are known for our new world artisanal sausages made only from the best free range Yorkshire pork using old-world techniques. Sausages have a long and glorious tradition in the UK. This post describes how that history dates back to the Roman times and we can confidently state that there were no hidden nasties in the food the Romans made (as they were not yet invented)! And much like the original sausages, our sausages do not contain bread and we never take short cuts with additives, rusk or filler. Our sausages are all certified gluten-free as standard and are also dairy-free, sugar-free and artificial preservative-free - again as standard. We don't compromise why should you? Naturally Tasty! The Primal Cut method of sausage making is nothing new, though it is very different to how most sausages are produced today. A pioneering combination of free-range, pasture-fed meats, sea salt, and hand-blended organic seasonings - it's this that makes the difference. We drew our influence from the all-natural food and produce being made day in day out in Italy, Poland, Australia, and New Zealand as standard, we began to question why we the British public settle for second best with our over-processed food. And we began to wonder how we could make a difference. Healthy Lifestyles and Dietary needs We wanted a naturally tasty sausage that would meet standards for a healthy lifestyle and also for dietary needs. In fact, we waited for over seven years for such a product to appear on the market to help us in our drive to eat well. When it didn't we decided to take matters into our hands. And we started to make the low carb, keto-friendly sausages t hat we wanted to see on the market. We went a step further and were approved by WHOLE30 where we were recognised for the whole food, real food ingredients in our sausages. The next step was to seek Coeliac UK approval for our sausages to ensure they were suitable for the gluten intolerant . This was received in May 2019 and we are now licensed to use the cross-grain symbol on all our products. Sausages Suitable For With each step of official recognition and approval, we have gained confidence in our products and have continued to create a clear identity for the brand: simple, naturally tasty sausages , bacon and Italian style cured meats also suitable for coeliacs, diabetics, whole30, paleo, low carb, keto, cross fit, weight training and weight loss . Simple honest, real food. We don't compromise, why should you? Now that you have read about our new world sausages, why not browse our range of products in the online low carb foods shop

Super day spent at a dance workshop for the Winter Solstice. It was a chance to meet up with friends and move to amazing music compered by Rose Ramsay - to take a deeper dive into life and the changing seasons. The quote above was on the altar created by all of us bringing shared items and bright candles ahead of the dance. Such a curious juxtaposition at the moment between the desire to be still, like the trees are at this time of year, wintering - and the crazy hub bub of chaos we create around Christmas and the coming celebrations. Taking time to honour that felt like the best preparation for the Christmas weekend - now let the festivities commence! How do you prepare for Christmas? Paleo Meal Summary Day 28 Breakfast : Protein Shake, Dirtea Coffee, C8 and Floradix Lunch : Leftover courgette, lemon and mint soup with feta cheese and toasted pumpkin seeds Suppe r: Merguez Sausages and a Fried Egg! Snack : Fresh Organic Microgreens , Primal Alternative Low Carb Granola Best song yesterday, lots to choose from but for me, it had to be this, given the torrid year we have all had in the UK - with the COVIS - as my much loved mother-in-law calls it! Enjoy Note: Its 28 days in out of 30 and I feel so different from the place where I started. It is possible to change where you are - and it starts with food!

Everyone loves pizza . It makes a great low maintenance meal and a fun night in if you couple it with a film or a dusted-off board game to keep you entertained as the nights draw in. If you are eating keto, low carb, or paleo, you may think pizza is off the menu, but that's where we can help! We have two great ready-made pizza base options ( Paleo or Keto ) for those who are short on time, and two bake-your-own packet mixes ( Paleo or Keto ) for those who like to bake from scratch without having to search for all the ingredients! Take fresh seasonal ingredients for toppings, make simple salads, add olives and dips, and voila - DIY Pizza Night never looked so good! Here are some easy topping ideas to keep it real and on track, and most of all tasty AF... Method: The basis of every pizza is a simple tomato sauce. We like to make our own sugar-free version. You can use a jar of passata for speed, but it's just as quick and easy to whizz up your own, and it makes a huge difference with the addition of herbs. This recipe makes 80 ml of pizza sauce which covers 4-6 pizza bases. Pizza Sauce Ingredients: 400g tin whole peeled tomatoes 1/2 tsp salt 1 tsp dried oregano 2 pinches black pepper Method: Blitz all ingredients together in a food processor. Pizza toppings: Tomato, Mozzarella & Basil A classic choice, the margherita with added flare 250g cherry tomatoes, on the vine 8-10 mozzarella pearls (or 1 medium mozzarella ball) Handful of fresh basil Drizzle of olive oil Method: Take pizza base of choice, spoon on pizza sauce and spread evenly Place cherry tomatoes still on the vine on top Place mozzarella pearls onto the pizza and bake until golden and cheese has melted, around 10-15 mins After cooking, sprinkle with fresh basil leaves and drizzle with olive oil Prosciutto, Wild Mushroom & Courgette Our Prosciutto d'Olicana pairs perfectly with the delicate taste of wild mushrooms Handful of mixed wild mushrooms 1 courgette, ribbons using a vegetable peeler 200g Prosciutto d'Olicana Method: Take pizza base of choice, spoon on pizza sauce and spread evenly Place the mushrooms on top Place the courgette ribbons around the mushrooms then bake until hot and golden After cooking, top with prosciutto slices and drizzle with olive oil Chorizo, Mozzarella & Rocket Spicy chorizo and peppery rocket pack a punch 200g chorizo , sliced 1 medium mozzarella ball Drizzle of olive oil Handful of fresh rocket Method: Take pizza base of choice, spoon on pizza sauce and spread evenly Arrange the Mexican chorizo slices on top Tear mozzarella ball into smaller pieces and arrange around the chorizo , then bake until golden and cheese has melted After cooking, sprinkle with fresh rocket and drizzle with olive oil Enjoy!

The perfect Autumnal Feast. Easy Merguez tray bake, a simple tasty supper during the week or bake to impress friends for an alternative Sunday lunch. This easy recipe is created from our spicy lamb & beef (lamb sausage casings too) Merguez sausages , seasonal apples and caramelised onions. Add a dash of balsamic vinegar and mop up the super spicy juices with some or our toasted, grain-free Pumpkin Bread , sit back and relax! To Make Merguez Tray Bake: Ingredients: 1 thin merguez sausage coil (or links) 3 seasonal or Pink Lady apples, cut into 1 1/2-inch wedges 3 red onions, cut into 3/4-inch wedges 6 thyme sprigs 1/4 cup extra-virgin olive oil 8 medium garlic cloves, coarsely chopped 1 teaspoon lemon zest 1 1/2 teaspoon Himalayan salt 1 teaspoon black pepper 1/2 cup chopped fresh flat-leaf parsley Method: 1. Preheat oven to 180C. Insert 2 skewers into sausage coil in an “X” shape. Place sausage coil in middle of a large rimmed baking sheet 2. Toss together apples, onions, thyme, olive oil, garlic, and lemon zest in a large bowl; season with salt and pepper. Scatter apple mixture around sausage on baking sheet. Roast in preheated oven until sausage is cooked through and apples are tender but not falling apart, about 25 minutes. 3. Remove skewers, and cut sausage into large pieces. 4. Sprinkle with parsley, and serve. Enjoy! Mike's Tip You can order our Primal Cut Merguez sausages in coils, simply add a note at check out to your order - in the comments section!

What cake can you eat if you are eating a low-carb diet, maybe avoiding sugar and gluten-free too? Then our low-carb cake recipe fits the bill and is an easy make too, using our Primal Alternative home bake Pancake and Waffle Mix and a few simple pantry ingredients! Making Low Carb Cake Ingredients: 1 packet of Primal Alternative low carb pancake and waffle mix 3 eggs 1 cup of milk (of your choice) 1 tsp. cinnamon 1 tsp. vanilla essence 100g blueberries 100g raspberries Method: Make the packet mix up in accordance with instructions Whisk in the cinnamon and vanilla essence Pour mixture into a lined traybake tray Place the fresh fruit on top Bake in oven for approx. 20 minutes at 180 Remove from oven when cooked, leave to cool and cut into slices! Birthday Tip : Add some whipped double cream for an extra special touch to your low carb birthday cake - enjoy!

Sunday morning and time to get creative in the kitchen! We used this low carb pancake and waffle mix from our store cupboard to whip up a batch of delicious low carb pancakes and it couldn't be easier! Add the bacon and create a chocolate dip and there it is - decadence on a plate and keto and gluten-free too - absolutely delicious :) Ingredients: Pancakes 8 thinly sliced rashers of Primal Cut nitrite-free bacon Low Carb Pancake and Waffle Mix (we used this low carb pancake and waffle mix ) 3 eggs 1 cup of milk (of your choice) or water Chocolate Dip Melt 90% Dark Chocolate carefully in the microwave OR 2 tbsp raw cacao powder 1/4 cup of coconut oil (extra virgin) 2 tbspn of erythritol Method: Fry the bacon til crispy and set aside on a plate to cool Make up the low carb pancakes in accordance with the packet instructions Heat a large pan with oil and add dollops of the pancake mix to form oval shapes using a spoon or use a piping bag for more precise shapes As the pancakes start to cook, top each one with a slice of crispy bacon till small air bubbles start to appear along the edges of the cooked bacon slice Flip the pancake and cook for a further minute. To make the chocolate dip, simply mix all the ingredients together and serve with the pancakes. If using melted dark chocolate, repeat and serve! Enjoy!

Sharing one of my favourite pieces of film ever, about Winter and stillness and joy. Yay - You're welcome! How is your day going today? We are so close to hitting 30 days of this new way of eating with perfect timing ahead of Christmas! Change is happening in small ways every day, change I never thought possible in such a short space of time. And once again, I will say that it starts with food. It is one area where you can take the power back and start to make a difference to your health - just by ditching the grains, the sugar, the processed food and going back to basics. Wow! Yes you can. The path has already been made for you, by those that have gone before, just pick up the thread and follow! There is so much inspiration, knowledge and help online and we are here to help you keep on track and save time with baking by preparing lots of paleo and primal alternative staples too. Try your own 30 day challenge and see what difference it makes to you - you won't regret it Paleo Meal summary Day 29 Breakfast : Protein Shake, C8, Floradix, Dirtea Coffee Lunch: Leftover Green Vegetables made into a soup, topped with Primal Cut nitrite free bacon Supper : Salmon with lime, lime zest, chillies, garlic and ginger, fried courgettes with garlic and lemon Snack : Berries and Double Cream Go on.......

When will my order arrive? We currently deliver once a week on a Friday. Orders must be placed by 6 pm Tuesday for same week delivery throughout England and Wales. What are your delivery charges? If your order comes to £75 or more you will qualify for FREE delivery. All orders under £75 have a delivery cost of £5.95 Unfortunately we are unable to offer mail order to the following areas: Scottish Highlands and Islands Northern Ireland Republic of Ireland Channel Islands Scillies & Isle of Man How are Primal Cut Products packaged for delivery? We send all our products out to you in wool insulated recyclable cardboard boxes. We pack the produce with ice gel packs to keep everything chilled and at the right temperature for a maximum of 48 hours although your produce will usually only take a maximum of 24 hour to arrive. Please note that all our products arrive fresh. All our products are suitable for freezing. What happens if I am not in? If you are not going to be in on Friday, you can select to leave in a safe place or with neighbour as a delivery option and we will convey your instructions to the courier. Delivery Day. Your box will arrive between 8 am and 6pm on the Friday. Please do contact us in the unlikely event your order does not reach you by 6pm. Use Facebook messenger, e-mail hello@primalcut.co.uk or telephone 01943 511564 and ask to speak to Kate or Michael. We will be able to contact the courier and track the parcel for an update. Why don’t you do next day delivery? Genuine 100% free range Yorkshire pork is scarce and sadly only a small number of farms are rearing to these standards. The farm that supplies our free range Yorkshire pork is one such farm but only slaughters once a week on a Monday. We have to estimate demand each week in advance to ensure that we can supply fresh free range pork sausages to you without wasting any of the lovely fresh free range pork meat. We also have to estimate quantities for our sales at farmers market and local shops. All orders are then prepared fresh, packed and collected on Thursday and delivered direct to your door on Friday. What happens if I forget I placed my order? As well as acknowledging your order, we will now send you a completed email on the day your product is collected by the courier to remind you that your order will arrive the following day.

Where better to begin than Berlin - Home of the Currywurst If you follow us on Instagram you may well have caught our German sausage stories from the travel pictures we posted on our recent trip to Berlin. What a fantastic place!  We visited the Berlin Wall, East Side Gallery, Checkpoint Charlie, and the Brandenburg Gate. We climbed the claustrophobia-inducing staircase up to the Golden Else . Later, we shopped and later still, we ate many great German sausages from tiny kiosks dotted around the city – all in the name of research!  The next day,  we told stories and walked for miles and miles, generally exploring the city.  Berlin can do that to you; inspire you and we fell in love. Looking for good sausage But it wasn’t all hard work. We flew to Berlin on a mission. Our plan was to find the best German sausage in Berlin and the best recipes, call it, research & development and holiday in one. We found almost all German sausage (wurst) to be delicious, mad and inventive. Like the British sausage , German sausage also has a history dating back hundreds and hundreds of years. We were keen to explore taste and texture and we were not disappointed. Kumpel & Keule We were particularly impressed with Kumpel and Keule,   artisan meat producers. They were working out of MarktHalle Neun on  Eisenbahnstrasse. The stall had huge glass screens in front of the meat-producing area which meant that passers-by could view the meat cutting and preparation operation in full. This gave a whole new meaning to transparent production methods!  It was fascinating to watch. The craftsmen even had a small hatch in the glass window which opened as necessary.  Questions were welcomed and answered in both English and  German.  Innovative and also offering great tasting local meat sausages, this company was well worth a look. They also sold great hot food from a kiosk next door – delicious juicy sausages the type with thick skins that burst in your mouth when you bite into them! The Sausage Man Never Sleeps Next, we found and followed fellow market stallholder “ the sausage man never sleeps ” also known as New Zealander turned Berliner,  Simon Ellery.  Our first sortie took us back to the Market Halle (following a tip-off) and we met Simon’s red-headed colleague – Irish man Lewis, standing in for Simon who was elsewhere preparing for a different event.  Irish, New Zealand, Turkish, British – Berlin is a hugely cosmopolitan city.  Lewis told us about their meat and sausage products and also about a pop-up breakfast event the following day hosted by Simon and involving a full English breakfast!  We’re in, we said!  And in time-honoured tradition, Lewis scribbled down a note of the address on the back of an envelope, passing it to us with a nod and a wink and specific instructions to get there early…. Santa Cantina, Berlin The following morning broke full of white wintry sunshine in the grey sky. Berlin has this peculiar grey-white light that holds still over the city in the mornings.  We wrapped up in coats, scarves, hats, and gloves – did we mention how cold Berlin is this time of year?  Undeterred, we hopped on the underground and then hiked even further through wide, bright, graffiti-strewn streets (seriously, I have never seen anything like it, see above), searching for the address on the envelope. We eventually found Santa Cantina , which turned out to be a dimly lit Mexican bar full of hip Berliners! So a full English breakfast it was, to celebrate our last Sunday in Berlin and Simon’s own invention:   ”Fry January” – a devilish counter to “Dry January” and the “Veganuary” post-Christmas offerings. Simon was great and made time to talk to us even though he was extremely busy with orders for the morning crowd. Great food and we will forgive the Mexican beans! What we know They say that travel broadens the mind. Traveling with a purpose – in our case, sausages, it was tremendous fun and a great way to explore a city and find out those secret hidden places.  We learned a lot about German sausage in Berlin. The locals were more than happy to talk about their wursts and hot dogs and share their knowledge and experience with us, honouring the code of the Butchers’ Manifesto , a code we whole-heartedly support. Our Berlin trip was memorable and we have come back home to Yorkshire full of ideas and experiences which we know will find its way into our own really natural sausages and cured meats. Now – get your ticket booked for Berlin before this Brexit deal scuppers us all!

This year folk seem to have gone to town with their Christmas lights and I love it!! Driving home last night, all the colour and sparkle and movement from the twinkly lights was so uplifting! I took a wrong turn on purpose and followed them all the way home. Solstice soon too and then we start the inexorable drive to Spring. Nature does its best to keep us all on track, for sure! How are you doing? Easy paleo day today. We have been talking about how to plan for a paleo Christmas as we both want to continue eating this way. I feel it is doing us both good. Aches and pains are still present but less so or may be I can deal with them better? Have lost a dress size over the month but feel for me now, this is more about dealing with life and not the toxic side show of weight loss and weight gain. I need to figure out a way to thrive over the next chapter of life - my previous plan was not working! There was a tiny bit of side shopping this morning and I brought a soup maker. I love soup but get stuck blending it. The soup pan is usually too awkward and heavy to tip into the Magimix and the stick blender leaves lumps or I end up covered in hot soup! This gadget does it all in 21 minutes. This might be a Godsend! Soup for supper is currently cooking! Paleo Meal Summary today Breakfast: Protein Shake, C8, Floradix and Dirtea Coffee Lunch: Roast Lamb and Sweet potato and fresh organic microgreens Suppe r: Courgette, Lemon and Mint soup with toasted pumpkin seeds and Feta cheese (recipe Credit Ally Houston) Snacks : Fresh strawberries, handful of pecans, microgreens These days, I do feel like we are hitting our stride with this way of eating. Time to step it up a gear? What do you think?

Wow! 8 pm and we have just finished!! We started at 7 am so it has been a long day but so worth it! All the fresh bakes and hand made goodies look amazing and are prepped (mostly) and ready to go tomorrow - so we are on track - and yes we stayed on track to day too! This is huge - believe me - but we did it! Woo - Hoo - here is a summary of today's paleo meals, we are trying to keep it super easy, super simple and full of green leafy veggies where ever possible Breakfast : Sliced ham, scrambled eggs, blueberries and fresh organic microgreens Snack : Primal Cut Bone Broth + Salt Lunch : Fried Cabbage and tuna in our organic ghee from Happy Butter and topped with a drizzle of toasted sesame oil (fancy)! Supper : Slow cooked pork loin with tomato sauce, courgettes and cauliflower - a lifesaver as when we finished, it was ready to eat and piping hot - easy food, full of nutrition and goodness. Ted however was not so impressed with today - because he missed his walk - although he had the run of our garden and would periodically dash out, heels kicking behind him, overall he prefers his long walks over the fields behind our house - me too! We hope you are enjoying these updates Tuesday through Thursday is always super busy for us but I hope these picture collages give some inspiration to you. See you tomorrow!

Paleo Update Last night I felt as if I had been run over by a bus. Literally. Detox do your worst :( To celebrate getting this far, I lay motionless on our bed all evening, wrapped in a blanket feeling really quite sad but for no particular reason and watched "Bruised" the new film by Halle Berry on Netflix - it seemed somehow appropriate! Have you seen it yet? It has a very real feel to it - its about MMA cage fighting, Halle Berry stars as a mum to a small boy trying to fight her way back up the ranks. There are parts that are just so sad - when her son hears "Just the Two of Us" on a loud speaker - wow his reaction was so raw - and it made me sob even harder! Definitely worth a look especially if you enjoy watching Halle Berry being beaten to a pulp. Ah Hem... By the way, have you ever felt tearful on the start of a detox journey? Paleo Today But that was yesterday! Knowing that at some point on this reset I was could feel a bit low, I had made an appointment last week for a reflexology treatment and woke up this morning looking forward very much to having a space to relax in and do nothing (again)! Worth every penny and I came away from the treatment feeling less brain foggy and more alert than I had done in a long time also the almost constant pain in my ankle had receded and I managed the whole day without any pain medication - this is huge! When you plan to reset your eating habits, add some treatments in to your schedule so that there are some good things to look forward to during the week, every little helps :) Paleo Meals we ate Today Meanwhile, back to food. This paleo day started with a lovely sausage breakfast! There are many things I love about our Primal Cut Sausages but this in particular - that I don't even have to think about them to know they are real food and by that I mean that they are made from the very best free range Yorkshire pork, there are no hidden nasties, no rusk, no sugar, no fillers, no oats, no preservatives and gluten free. That's why we started Primal Cut because all other sausages were a compromise and we are not about that! Oh No! Breakfast was a pack of our Breakfast Sausages , sliced and fried with onion and topped with spinach and a fried egg, Simplicity itself. Lunch was a prawn cocktail with more fresh microgreens (remember my eating goal is an emphasis on leafy green vegetables). We used the Hunter and Gather avocado mayo to make the dressing and combined this with lemon zest and lemon juice. Again, another great paleo product for clean eating and sugar free. We love Hunter and Gather! Supper was a spinach and onion omelette with roasted green beans followed by some fresh berries, an apple and a small hand ful of Brazil nuts. Mike was hungry and added two of our l ow carb bagels , toasted and slathered in butter to his evening meal. Very happy And that's it! I'm off to watch Gogglebox with Ted - does your dog watch TV too - how are you spending your evening?

How windy was it last night?? Ted woke us up barking downstairs and then pulled a fast one by nipping outside to relieve himself and whipping upstairs into his old bedroom crate before the door was even shut! Clearly rattled by the clattering boards and howling gale outside (not), he proceeded to snore for the rest of the night with his chin resting on an old pair of underpants that had found their way inside - its a dog's life! Meanwhile, see picture above. Is it me or does life look a lot simpler in meal terms, today? Having woken at 6.30am , I lay in bed for a while trying to meditate and see my way into the day quietly - develop a morning routine (says the book on overcoming stress) - very difficult when there are two others sharing your space and both snoring soundly! Also, is it just me or does my butterfly mind mean that meditation is out of the question? Lots of thoughts came pouring in and I kept hearing myself say, I can't do this and then just like that, a patch of bliss until I woke my own self up snoring in tandem with the others! Ho Hum.. Later I headed into town for some errands, and was so very happy to find possibly the last remaining dress in this design by Oliver Bonas! That is Christmas Day sorted and even better, I had dropped a dress size - which I can assure you was 100% necessary in order to fit into this beauty, spanx permitting. So is it paleo, reflexology, acupuncture or a haircut that has prompted this event? I am beginning to feel stronger for sure and experience less cravings and less pain in my joints and it is only Day 6 of this 30 Day Paleo reset. Perhaps we truly underestimate just how badly sugar, takeaways and junk food affects our bodies? One thing is for sure, the journey to better health starts with food! Breakfast was skipped today although I did grab a large black coffe when I was out in town and had drunk about a litre of water when I woke up - this is a small routine BUT makes 100% difference. If you can commit to only one thing for now, commit to that. By returning again and again to this and honouring this small commitment, our bodies start to feel more confident that we can perhaps make bigger changes and stick to them. It may take time but every day we honour that commitment makes a difference. Try it and see. Not my idea by the way, I must credit the wonderful Dr Nicole LePera for this tip in her book "How to Do the Work" . Read it if you want to break out of old habits and life patterns that are holding you back. Lunch was a delicious paleo-friendly grain free coconut and almond porridge, topped with grated apple, blueberries and walnuts. If you are in a hurry and do not have time to make porridge but want a great start to the day, try our keto-friendly Noatmeal porridge from our friends at Wander Foods - just add milk or water and go! And finally supper - stirfry with chicken. We stuffed the stir fry vegetables ( a pre-prepared pack) with lots and lots of broccoli florets and fresh baby spinach to keep hunger pangs at bay. We fried off the chicken first. Then prior to frying the veggies, we toasted some mustard seeds til they popped, tipped in the veggies, added some cumin and turmeric and sauteed for about 5 mins, then added the chicken back into the pan and 2 tablespoons of fresh lemon juice. Simple! Summary Breakfast/Lunch : grain free coconut and almond porridge with grated apple, blueberries and walnuts Supper: Stirfry Chicken with Spices and lemon juice. PS. Quick reminder - the main aim of this reset is to ditch sugar and processed food from our diet anything else that flows from that is a bonus!