My 2c on a couple of things, in case it helps anyone. Sorry for the length, but if I only contribute once a year might as well: Someone was complaining of nausea a while back? My experience - in my first week I had one day of horrible nausea, but it has never returned (6+ months on). Ditto with headache. If it's because you're trying to up your fats and haven't figured out palatable ways yet - I made this mistake initially (well, as I think of it now) - just eat proper (but perhaps richer than before) food if you're struggling, don't try and eat straight up fat/oil added to things that wouldn't normally have it. I also find upping the acid element in the food makes increased fat less greasy feeling - e.g add a squeeze of lemon/ vinegar/ something like tomatoes. Some things I find make this way of eating workable for me: - frittata's - basically a good solid omellete with fillings. Tasty, transportable & easy to make ahead (e.g. for breakfast on the run/lunch) and you can put in anything you have at hand. Also helps if you're not keen on maxing out on meat and are socially acceptable to share with others (who might not want bullet-proof coffee - eggs generally. Cheap, easy protein & fat, & more sustainable that meat. - some good low carb 'sweet' recipes: I don't have to have snacks, but I like to, especially if it allows you to join in social eating (visitors/ after dinner treat with others). Some recipes below I find work ok - bearing in mind I don't really like very sweet things anyway. If you're okay with it you can add sugar substitutes. I don't, but sometimes add up to 2 tbs honey, or a grated or cooked mashed apple, to a whole batch of something to sweeten it slightly. It becomes affordable if you find a good source of almonds or other nuts you can grind yourself into flour (coffee grinder works best, although perhaps a good blender would do the job) or butter (food processor best). I also make my own coconut milk & flour (more for interest because I like messing around in the kitchen, you can get by without) - chickpea/chana/gram four: I only use it maybe once a month, but I like it because it's lower ch than wheat (~57 vs 75-80g/100) and more of that is fibre (so even less insulin affect I assume), it's gluten-free, & it's cheap and easy to use. It acts like an egg (binding - although you can still add eggs to reduce ch content more), so you can just mix it with water & use it as a base for fritters or wraps. Useful when catering for other people to make a 'starch' component you can also eat some of. - slow-cooked stews. Someone else mentioned this too I think - you can use cheap, fairly fatty cuts of meat (pork is good, some great se asian-flavoured things out there), low maintenance and come out really tasty. A slow cooker or hot bag is useful for this. - if you're in ct, the access park nut shop is the cheapest I've found (any other suggestion?). They also sell macadamia butter at a very good price. If you're interested in cooking, some recipes I've found work for me,: http://www.nomeatnom.com/2012/06/how-to-make-your-own-coconut-flour.html http://slimpalate.com/brownie-bites-paleo-grain-free-gluten-free/ http://lmichellek.com/easiest-almond-flour-cookies/ http://www.charliefoundation.org/recipes/item/972-basic-muffins.html ( these ones ^ work best for me using only 100g butter. I also add a grated apple. Bake at ~150 rather otherwise oil tends to 'boil' out. Have become a staple) http://www.healthhomehappy.com/2010/09/grain-free-crackers-made-with-sesame-and-sunflower-seeds.html marinated aubergine (was good in the season): slice it & bake at 180 until cooked/ soft. Cut up to desired size & add vinaigrette of choice (google something that sounds good). Great for taking along to communal food events (braais/picnics etc) - everyone likes it. Add salad/ feta anything. These look good too, although haven't tried them: http://slimpalate.com/cauliflower-tortillas-paleo-grain-free-gluten-free/ Thanks for all the info everyone's sharing, cheers.
