Living Below the Line – No Grains/Paleo Day 1

Day 1;

Weight – 10 stone 8.8lbs

Mood – slightly anxious

Breakfast – one boiled egg

Lunch – meatballs and foraged greens, carrot and dandylion leaf salad

Dinner – pepper stuffed with mincemeat and foraged veg,  tiny portion of butternut squash oven chips.

Lots of lemon balm tea

I’m a bit worried about portioning out my rations. I have to get it right or I’ll have no food by Wednesday. I’m mostly worried about the mince, which I have never cooked with before and I am worried it will go off. The plan is to make patties from it, as many as possible, mixed with different foraged food. I can freeze some of them for the end of the week.

I’ve got lemon balm tea brewing and I’ve just drank my soya kefir. It’s easy to make, you just pour some milk over it, cover and put up high to keep the cats off and in the morning you have a yoghurty drink.  The kefir grains are not going to be very happy long term with soya milk though.

Breakfast is normally a couple of eggs with spinach or some other green stuff. Today it was just one egg since I discovered that the nettles I was going to have with it boil down to nothing.

While the egg was boiling I started the mix that is going to go with half the mince.

Paleo Foraged Greens and Mince Meatballs

  • Tablespoon of finely chopped celery
  • A whole small red capsicum and seeds
  • A few leaves of wild garlic, finely chopped
  • Boiled nettles with the water squeezed out and finely chopped.
  • Half a boiled and mashed sweet potato
  • Boiled and chopped garlic mustard (it’ stringy, I wished I chopped it before I  boiled it.)

Dry fry then add a 2cm x 2cm cube of creamed coconut to the pan.

When veg has softened a little take out, and put in a bowl with double the amount of creamed coconut and add a little water.

Add the sweet potato and garlic mustard and 250g mince meat.

Roll into balls and bake in a low to medium oven until done.

This is half my mince allowance and I have 14 meals left. Five of those can be egg so I need to make 9 portions out of the mince  in total – 4 or 5 out of this recipe.

This made 15 little meatballs with some leftover to stuff a pepper with tomorrow. I had them with dandylion leaves and carrot and leek cooked in coconut cream.

Foraged greens and mince paleo patties
Foraged greens and mince meat balls with carrots and leeks cooked in coconut cream on dandylion leaves.


At 4pm I’m hungry but not painfully so. I’m looking forward to dinner though.

Pepper stuffed with mince meat and foraged herbs. With Butternut squash oven cooked in coconut cream.
Pepper stuffed with mince meat and foraged herbs. With Butternut squash oven cooked in coconut cream.


A week on WW2 rations – day 2

Menu plan


  • Porridge and honey
  • juice

Packed Lunch

  • smoked salmon sandwich (instead of bacon which T doesnt eat)
  • anzac biscuits
  • juice
  • raisins

My lunch

  • vegi soup
  • toasted tomato sandwich
  • salad
  • smoked salmon
  • anzac biscuits


  • smoked salmon, potato and mushroom pasty for T, mixed veg pasty for me with oven chips  for both of us salad and beetroot for me
  • coconut shortbread biccies

I’m feeling the sugar overload and a lack of protein. Have arranged to trade my sweet ration for a couple of eggs with the neighbours. None of the recipes I can find make much use of pulses which would be my usual protein boost in times of no money.

WW2 recipes – Anzac Biscuits


1 cup of plain flour

1 cup of rolled oats

1 cup of desiccated coconut

1 cup of brown sugar

½ cup of butter of your ration.

2 ½ tbs golden syrup ( or honey)

1 tsp bicarb soda

2 ½ tbsp of boiling water

Combine flour, oats, sugar and coconut into a bowl.

Melt the butter and golden syrup or honey in a pot over low heat

Mix the bicarb soda with the water and then add to the butter and golden syrup or honey

Pour the liquid mixture into the dry mixture and mix it all well.

Teaspoon dollops of the mixture onto a greased tray make sure you leave space for spreading.

Bake in a 350F for 15 to 20 mins


In reality I melted the butter, syrup and sugar, poured this into the dry ingredients, added the water and bicarb and mixed up. I messed up the weighing so my ratios are all wrong but they taste fantastic!