Happy New Year

Happy New Year everyone.

It’s that time of year and I am coaching three lovely ladies for the next 30 days, plus my beloved hubby has stepped up to the plate to do another 30 day Challenge. My new years resolution is to focus on the happiness. What is yours?

Everyone has weighed in and measured their waists once again and more info will be posted on here soon, about problems, progress and tips to get through the thirty days.

It is so fun to watch the results that Paleo provides, not just on a weight loss front but also the energy that people gain and the glow on their faces. Jackie is joining too.

My husband has been pretty slack on the Paleo front of late but forgivably so – he quit smoking about three months ago.

I am so happy that he quit, besides the general grumpiness and his constant eating. Now 106 kg today, he seems to be over the worst of it, but is feeling really awful about the weight he has put on. He is really relieved to be eating Paleo again and I am sure he will lose weight quickly as the Paleo lifestyle has always given him great results in the past.

Three years ago when we started he lost 20kg in the first month and a half. And all sitting in front of his computer without any exercise – amazing!

Coaching allows me to stay on track too, I love it! I started the 30 day challenge yesterday, with a liver flush from Dr Clarke.




I must say, Epsom salt tastes nasty but is effective. There were over 100 stones in the loo this morning, I did take a photo, but I will spare you all the visuals. I feel quite weak today, but at the same time feel cleansed and relaxed. The worst part is downing the salt, otherwise I can recommend it.


Our three year old is home for another week and then I hope to be back on here more often. Don’t forget to check out the Paleo holidays. Shorter stays are available to locals too.

Here is my Pesto recipe that adds some magic to my meals

Paleo Pesto


  • 120g Sweet Basil
  • 1 cup Unsalted Macadamia Nuts
  • 1/2 cup Organic Cold-pressed olive oil
  • 2 cloves Garlic
  • 1/4 cup Capers
  • Salt and pepper
  • 4 sundried tomatoes


Step 1
Put all of the ingredients in a food processor on high until it reaches a Pesto consistency. Taste will vary depending on the intensity of the basil..