I still remember it like it was yesterday. The heart flutters of the unknown, the jet-lag, the feeling of lightness, a new beginning. It seems so long ago, yet at the same time, not at all.
5 years ago I stepped off a plane in Australia with no plan other than to try something new.
Where would I stay? For how long would I stay? How would I manage through the blazing hot Queensland summer soon approaching?
This wasn’t a flippant decision, not to have a plan.
The better part of the decade past had been spent first journeying through my own difficult health challenges, along with an unhappy marriage, which ultimately lead to divorce. Accompanied by study and training of these holistic health practices that I’d come to know and love so much, as my own wellbeing continued to improve. So after those years of trying, doing, fixing, learning and implementing, I was craving a different approach.
So I embarked on my journey, with no set plan, no “must happens”, just calm acceptance.
I’d come a long way over the years.
When you’re suffering, or feeling stuck in life, it’s so easy to grasp for the answers. All the answers. All the practical advice. The solutions, the supplements, the diet, the guru — we ask: what will fix my suffering and what will fix it right now?
First things first, if you’re American like myself, then you know the word ‘biscuit’ as a savory muffin that you eat with butter or gravy. Here in Australia however, ‘biscuit’ is defined by the British definition, meaning a sweet cookie.
Every year, Anzac Day falls on April 25th, and these biscuits are the traditional cookie served to remember the brave soldiers that landed on Gallipoli this day back in 1915 during the First World War. It’s been said that these biscuits (‘bikkies’) were sent by women back home to their soldiers abroad, but after a little more research it seems this might not have been the case. Never-the-less these cookies orginated around this time, either as a way to feed the soldiers, or as a means of raising money for the tropes. Made with ingredients that would hold together through long-haul shipping and without eggs so they’d store and keep well for many months.
“These are literally the tastiest cookies I’ve ever eaten” – Mr SoleFire
(and he eats his fair share of cookies, mind you)
I first posted my recipe for Paleo Anzac Biscuits back in 2010. They are still a crowd pleaser today, and every year my partner makes such proclamations as the one above. If you’re after a nut-free version of these tasty biscuits, get my AIP Anzac Recipe here.
The Anzac Biscuit, known as the wartime biscuit, comes out every year around Anzac Day as a way to honor the Anzac Soldiers of the First World War. It’s been said that these biscuits were sent by women back home to their soldiers abroad. Made without eggs, these biscuits would hold together through shipping and wouldn’t spoil for many months.
Easter is fast approaching, and I wanted to make a recipe that was no-fuss and required no fancy ingredients, but was still impressive and of course, delicious. My recipe for these Sweet Potato Easter “Eggs” & Bunnies is SO easy, fun and kid friendly.
It’s Paleo, AIP, Whole30 and I-Quit-Sugar friendly to boot. This means you can have fun in the kitchen making these with family and friends. And that’s really what it’s all about, isn’t it?
Having recently been on a few trips, including the long-haul flight from Australia to the US – you guys have been asking heaps of questions about how I eat well and enjoy myself during travel, all the while sticking with my dietary awarenesses (gluten free, grain-free, dairy free, sugar free, peanut free – basically Whole30 and AIP).
And while we’re in the midst of the holiday season, I’m sure many of you are gearing up for some travel, and you might be feeling a little overwhelmed about how to stick to eating real food during all the social events and being away from your own kitchen/home. No worries. I got you covered!
I have been traveling overseas for more than a decade now, and while I make the conscious choice to prioritize positive thoughts and attitudes, quality food and water, I have totally felt anxiety in the past when it comes to food and travel. Over the years however, I’ve learnt what’s worth stressing about and what isn’t, as well as the systems I’ve put in place so I can enjoy my time away, and spend much less time in my head wondering where my next “safe” meal will come from.
We all choose to prioritize our health for different reasons, so whether you just don’t want to be bloated on vacay, or you’re following a specific dietary protocol for health reasons (i.e. celiac, autoimmune paleo, diabetes, Whole30, etc), these are my best strategies to fuel and nourish your whole body while on the road.