Saturday, September 13, 2014

Live's Changed At This Years' Steve's Club Leadership Camp

At Steve's PaleoGoods, we believe if you teach a child to lead, they can change the world. Helping at-risk youth realize their potential through fitness, nutritional guidance and leadership skills is the driving force behind everything we do. Your purchase changes lives--15% of our proceeds do directly to Steve's Club National Program. There are 22 local chapters of Steve's Club around the country. 
 
A few weeks ago, 30 Steve's Club kids, from across the nation, came together for a Leadership Camp in beautiful Indian Gap, Pennsylvania for a week of fitness, learning and laughter. The kids went through a rigorous application process to be chosen for this life-changing opportunity. They answered questions about their future goals, accomplishments they are most proud of, and their definition of leadership. 
 
"Being a leader is not about being in charge or giving commands," said Caleb from Colorado. "It's about doing the right thing and encouraging others around you to do that too." 
 
The Steve's Club National Program staff led by Steve Liberati, Lee Knight and Tiffany Dalagelis created a week-long itinerary packed with workouts, inspirational guest coaches, and team-building activities focused on problem-solving, communication, and leadership. Guest coaches from around the country flew in to participate and facilitate. Coaches from Local Clubs included Coach Blanco from SC New York CityCoach Rebecca from SC Nashville, and Coach Eric from Unbroken Kids
 
Josh Murphy from CrossFit HQ, Tanner Cook, who taught Olympic Weightlifting, Abe Pelton and Drew Kenney of the US Marine Corps, Austin Malleolo and Denise Thomas from Reebok One and CrossFit Seminar staff, Greg Amundson  of CrossFit Amundson and Erin Kelly of CrossFit 1Force rounded out the Guest Coach line up. 
 
"There aren't words to explain the impact of Leadership Camp," said Denise. "I wondered what words of wisdom or tools could I offer the kids, but in the end, I received the life lessons. Steve's Club Leadership Camp is the product of tireless effort, constant love and care, and always finding a way to say 'yes' when it would be easy to say 'no.' It's an honor to be invited, and I will always support Steve's Club."
 
This is the second year for theLeadership Camp. In addition to providing fitness and enrichment activities, the kids had fun too! They went swimming, kayaking, canoeing, played sports and enjoyed campfire activities like singing and making s'mores. The amazing support from our donors and the CrossFit community, as well as the sale of Steve's PaleoGoods, allows us to continue to host this Leadership Camp at no cost to the Steve's Club athletes that are selected.  The goal is to expand our reach, and invite more kids to attend next year.
 
"Everyone has a calling in life," said Ray from Steve's Club Camden. "Steve's Club Leadership Camp showed me anything is possible. Leading others is my true calling."
 
"This camp experience is a first for many of our kids," said Steve. "It's a place for them to learn and grow, but also a place to relax. Some of the realities of their lives are  impossible to imagine. Many aren't safe walking around their own neighborhoods. Steve's Club is a safe environment and an extended family for these kids. Your purchase truly changes lives." 
 
"I'm no longer afraid of being caught up in the streets," Ray added. "I am stronger physically and mentally. Thanks to Steve's Club, I am ready to change the world!" 

Wednesday, September 3, 2014

Pumpkin Granola Quick Bread

Smell that?  It's the smell of autumn coming fast and furiously...also known as the smell of all things pumpkin!  Our Pumpkin PaleoKrunch Bar is back in season (much to MANY people's excitement) and we're always looking for new and delicious ways to use our Krunch!  

Our great friend, Juli, over at PaleOMG knows how to tickle our tastebuds and didn't let us down with this awesome Pumpkin Granola Quick Bread recipe.  Almost better than the taste is the fact that it takes a mere 40 minutes from start to finish.  So cut yourself a slice, grab a pumpkin spice latte and enjoy!



Prep Time: 10 minutes
Bake Time: 30 minutes
Serves: 3-4

Ingredients
  • ½ cup pumpkin puree
  • 1 banana
  • ½ cup sunflower seed butter
  • 4 dates, pitted
  • 4 eggs
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract
  • 3 tablespoons coconut flour
  • 1 tablespoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • pinch of salt
  • ½ cup Steve’s PaleoGoods Cinnamon PaleoKrunch
Instructions
  1. Preheat oven to 375 degrees.
  2. Place pumpkin, banana, honey, vanilla extract, sunflower seed butter, dates, and eggs in a food processor and mix until well combine and smooth.
  3. Next add your coconut flour, cinnamon, nutmeg, baking soda and powder, and salt and mix once again until completely combine.
  4. Pour ingredients into a well greased bread pan (I greased mine with coconut oil) and spread out.
  5. Now top the bread mixture with your Krunch cereal, just like a topping, and use a knife to mix the cereal in throughout the bread. All you need to do is stick your knife straight in and make designs in the bread. I did a zig-zag motion, but whatever floats your boat.
  6. Place in oven and bake for 30-35 minutes or until you stick a toothpick into the middle of your loaf and it comes out clean
  7. Let cool.
  8. Top with grass fed butter or coconut butter. Enjoy the simple, delicious life.
Notes
Feel free to use a nut butter instead of sunflower seed butter   

Wednesday, August 20, 2014

PaleOMG's Cold Citrus Shrimp Zoodle Bowl

If you've spent your summer stuck in a sweltering kitchen, standing over a hot stove and you've had enough of it, then you're in luck!  PaleOMG has taken some of our favorite flavors of summer and put them together in a Cold Citrus Shrimp Zoodle Bowl that will leave you feeling cool and refreshed :)


Prep Time: 15 minutes
Total Time: 15 minutes
Serves: 3-4

Ingredients
  • 1 pound peeled, uncooked shrimp
  • 1 teaspoon garlic powder
  • ½ teaspoon sea salt
  • 2 tablespoons butter (or coconut oil, etc.)
  • 1 very large zucchini (or 3 medium) spiraled or julienne sliced
  • zest of ½ a lime
  • juice of 1 lime
  • zest of ½ a lemon
  • juice of 1 lemon
  • ¼ cup olive oil
  • ¼ teaspoon sea salt
  • 3 clementines, peeled and separated
  • ¼ cup basil leaves, roughly chopped
  • pinch of black pepper
Instructions
  1. Place a large saute pan over medium heat, add butter.
  2. While pan is heating up, pat shrimp dry with paper towels then sprinkle with garlic powder and salt. Place in hot pan and cooked on both sides for about 2-3 minutes per side.
  3. Once shrimp are done cooking, remove and set aside in a glass bowl.
  4. In the pan still over medium heat, add zucchini noodles and toss for 2-3 minutes just to get the zucchini tender. Then place in bowl with shrimp.
  5. Lastly, in a small bowl, whisk together zest, juice, olive oil, and salt.
  6. Pour over shrimp and noodles, then fold in clementines and basil.
  7. Place in refrigerator to let cool for an hour.
  8. Add a pinch of black pepper before serving.

Sunday, August 17, 2014

Carrot Cake Cookies from Pastured Kitchen

If you love our Nut-Free Carrot Cake PaleoKrunch as much as we do, you're going to just love what our dear friends over at Pastured Kitchen have whipped up.  Carrot Cake Cookies with Cream Cheese Filling! Make a batch and upload a pic of your finished product over on our Facebook page!


Prep Time: 20 minutesCook Time: 10 minutesServes: 12

Ingredients
Cookies
Frosting
  • 8oz cream cheese
  • ⅓ cup coconut nectar
  • 1 tbsp vanilla extract
  • 1 tsp lime zest, optional
Instructions
Cookies
  1. Preheat oven to 300° F
  2. Add chopped dates and carrot cake granola to a food processor and blend until evenly incorporated.
  3. Using a hand mixer or stand mixer, combine coconut nectar, palm shortening, eggs and vanilla over medium-low speed until thoroughly mixed.
  4. Add remaining ingredients to stand mixer, including date and carrot cake mixture and mix until evenly combined
  5. Place tablespoon sized portions of cookie dough onto a parchment lined baking sheet.
  6. Bake cookies for 8-10 minutes. Remove and let cool.
  7. Once cool, spread frosting in between two cookies and sandwich together.
Frosting
  1. Add all ingredients to stand mixer and combine until evenly incorporated. Place is glass container in the fridge for about 30 minutes