Pete Evans

My Paleo Way

My Paleo Way

Ever since I was a kid growing up in the Gold Coast, I’ve been obsessed with two things – surfing and food. It’s why I made the decision to follow a practical career of becoming a professional chef because I have and always will love everything about the magic of fresh, healthy ingredients.

Ever since I was a kid growing up in the Gold Coast, I’ve been obsessed with two things – surfing and food. It’s why I made the decision to follow […]

The verdant colour of bright leafy greens growing in the ground, the way a juicy clove of smashed garlic smells as it sizzles in the pan and the taste of a succulent slice of piping-hot roasted grass-fed beef – good, natural food will always be a winner in my book.

But now more than ever I am also committed to creating dishes that are not just designed to be a taste sensation. Instead, I’m increasingly focused on encouraging and inspiring people to create yummy, nutrient-rich dishes that fuel optimum physical and emotional health.

You see, for the past the last three years, I’ve been on my own personal journey into embracing an advanced Paleo lifestyle and, for me, it has been utterly life-changing.

At times it’s also been somewhat of a spiritual awakening as I connect with more and more like-minded individuals around the globe who are becoming increasingly aware of the physical and emotionally healing benefits of adopting a straightforward diet like that of our Palaeolithic ancestors and modern-day hunter-gatherers.

It’s about applying the same nutritional principles that governed the way our ancestors ate 10,000 years ago and the way modern-day hunter-gatherers continue to eat today.

And when this is combined with scientific research into the changes in our modern-day food sources, the impact on our health, the way we are ageing and the increase in chronic illnesses such as diabetes, cancer and autoimmune diseases, a clear (and often scary) picture emerges.

And that’s why I’ve been inspired to go grassroots and get the message out there that we can empower ourselves and take control of our health through the food we eat.

Just like the father of modern-day medicine Hippocrates talked about 2500 years ago, food can be medicine, or food can be poison, depending on what you choose to eat.

In modern-day Western societies, we face more challenges to our health than ever before. Including the accessibility to an ever-increasing number of processed foods, the dramatic modification to our grain strains and the invention and introduction of unhealthy trans-fats and highly heated polyunsaturated oils into our diets.

It’s why now more than ever I choose to enjoy a simple, down-to-earth diet that’s good for my body and the planet, by thinking hard about what I eat and where my food comes from.

You see, for me, living in the Paleo way is all about eating an optimal amount of nutrient-dense food that fuels my body and mind in a positive way.

I enjoy a diet of 100% grass-fed meat and organ meats, wild-caught seafood and game, nuts, seeds, some seasonal fruits and lots of brain powering leafy greens.

When I first met my amazing partner Nic, she had been raised on a farm in New Zealand and was well accustomed to eating for optimal health. She encouraged me to find my own path and so I cut out sugar, grains and dairy for three months to get myself on track and I felt so good, I’ve never looked back.

Today I continue to avoid grains, legumes, conventional dairy products, non-organic produce and genetically modified and processed foods – most importantly because they don’t make me feel good!

Since embracing this lifestyle I’ve dropped weight, gained energy and come to the happy realisation that, at 40 years old, I’m in the best physical and mental shape of my life.

I urge you all to check out the work of globally recognised nutritional expert Nora Gedgaudas’ book Primal Body, Primal Mind: Beyond The Paleo Diet (Healing Arts Press) as this had a massive impact on my journey into living the Paleo way.

In it, Nora discusses at length the science behind how our brain chemistry is designed so that our bodies operate at optimal capacity when we feel like “the hunting is good” and we are consuming a balanced diet of the same kinds of simple, unprocessed foods that our ancestors ate 10,000 years ago and that modern-day hunter-gatherers continue to eat today.

While we might not be serving up woolly mammoth steaks in 2014, we can certainly learn a lot by looking back in time and combining the instincts of our ancestors, along with the findings of modern science to understand why what we eat can have a transformational impact on our health and wellbeing.

Essentially, it’s because our genetics are still programmed for our bodies to run at their best when eating a diet of good-quality proteins and healthy saturated fats. And by eating a diet rich in meat, veggies, nuts and seeds, as opposed to the low-fat, high-carbohydrate diets that have predominated in the Western world over the past 30 years, people all over the world are taking control of their own health.

It’s why after 25 years as a chef — during which I’ve personally cooked more than a million dishes — I decided to also train as a health coach by doing extra-mural studies from the Integrative Institute of Nutrition (IIN) in New York.

And the more I’ve learn about food and its relationship to optimal health and wellbeing and seen the positive impacts on myself and my family and friends — the more I’ve been inspired to share the benefits of an advanced Paleo lifestyle and encourage others to join the tribe.

To me, food is fuel for life. By choosing wisely, you know you are giving your body and mind the best chance of staying strong.

I’m proud that I’ve finally discovered that my true passion is the ongoing education, sharing of information and, of course, delicious recipes that will get your tastebuds dancing!

Over the coming months, I’ll be sharing my food tips and tricks in this exciting new venture that’s all about discussing all things Paleo in Australia. It’s going to be a fun and informative journey!

Cook with love and laughter,


By Pete Evans

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