As I have posted recently, I am easing into a Paleo diet. My thought is to start out removing processed grains and sugar and worry about getting my macros exactly where they should be once I get a handle on the whole thing. Right now I am focusing on eating a protein with vegetables for lunch and dinner (sometimes with tubers, sometimes not). Does this seem like a good way to ease into it or is there a better way?

Welcome, I have said this before, easing into this is the smart way to do it, I didn't but I tend to obsess a bit.

I eat completely differently now than when I was on (shudder) Pritiken, or even Weight Watchers with their three teaspoons of fat per day. Yet I have more energy, less hunger, and have lost more weight eating high (healthy) fat.

I get more fat in by eating an avocado a day, pouring olive oil over my salad (along with a little balsamic vinegar), putting butter on my steamed veggies and on fried meat (like steak), eating the fat if the meat is grass-fed (we still have some grass-fed beef in our freezer), blending coconut oil with coffee, using full cream in coffee when I'm too lazy to blend it and wash out the blender. I buy 80/20 ground beef instead of 90/10. I cook organic chicken with the skin on and eat the skin. I eat fatty fish (like salmon) at least once a week.

Oh! And let's not forget bacon!!! And pork breakfast sausage, yum.

I seem to remember that cooking in coconut oil is healthier than cooking in olive oil; that olive oil is best used cold, like in salad dressing, though I'm not sure where I heard/read this. I also eat fat bombs made with coconut oil and cocoa powder.

I find that I do best at having energy, not being hungry, and even losing weight when my fat intake is at least 60 percent. That's way different from the low-fat protocol I followed (and failed with) for years.

Hope this helps.

You're right. Olive oil is primarily monounsaturated and polyunsaturated fats. Monounsaturated fats are more heat-stable than PUFAs, but shouldn't be used for high-heat cooking, like skillet frying. Saturated fats, though, like coconut oil, are the most heat-stable and don't break down hardly at all under just about any heat used for cooking (they do have their limits, but you're looking at numbers quite a ways beyond what people generally use for cooking). Olive oil is better than vegetable or seed oils, but coconut oil or butter is better still (technically, butter isn't all saturated, but there's enough to protect the unsaturated fats).

That said, I agree with all of the above. Also, fattier cuts of meat -- rib steak vs sirloin. Keep the bacon grease, too. Also, make friends with a butcher and get a hold of the pork and beef fat (fatback, suet, or leaf lard, depending on the animal and location of the fat) and render your own lard and tallow for cooking. Seriously, lard makes the best...everything. You can do the same with poultry fat, with duck being some of the top fats you can get your hands on, if you can get your hands on it. You have to be a little more careful with chicken fat, but if you trust the source, that's traditional schmaltz (as is rendered goose fat). Rendering is easy, and the byproduct is cracklins, which are a great protein+fat treat.

You can also eat butter or coconut oil as-is. I personally like just eating a piece of butter by itself (always have, really, much to my mom's dismay).

OP: Paleo isn't just about losing weight, so if your husband is not into it for that reason, that's not really a valid one. Yes, it helps with losing excess fat (which he might have, despite being at a "healthy" weight), but that's because it gets the body healthy. If he doesn't want to lose weight, then he simply needs to eat enough to keep from doing so.