Wednesday, July 30, 2014

PaleOMG's Cherry Mustard Pork Chops

If you're anything like us, you're reveling in the fact that cherries are abundant this time of year.  They are seriously SO good.  Their perfect about of sweetness makes them good for so much.  So you can imagine our excitement when our friend Juli over at PaleOMG posted this new recipe on her blog for Cherry Mustard Pork Chops!  And with a start-to-finish time of less than 30 minutes, this make a great weeknight dinner too!

Prep Time: 15 minutes
Cook Time: 14 minutes
Serves: 2

  • 2 bone-in pork chops (mine were thinly sliced)
  • 1 tablespoon olive oil or melted coconut oil
  • ½ teaspoon sea salt
  • ½ teaspoon dried parsley
  • 2 tablespoons butter (or coconut oil, etc.)
  • 1½ cup pitted cherries
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons mustard
  • 1 tablespoon maple syrup
  1. Heat up grill to medium heat.
  2. Place pork chops on a plate and use a brush to wipe on olive oil on both sides then sprinkle with salt and parsley. Set aside.
  3. Place a small saucepan over medium heat on stove top and add butter, cherries, balsamic vinegar, mustard, and maple syrup. Mix to incorporate.
  4. Let the sauce begin to bubble, stirring frequently to make sure it doesn’t burn on the bottom.
  5. Turn heat to low and let the sauce simmer for about 3-5 minutes until cherries are soft.
  6. Remove from heat, pour half of the sauce into a bowl, leave the rest in the pan.
  7. Use a brush, glaze one side of the pork chop then place that glazed side down onto the grill.
  8. Then glaze the other side, cover grill and let cook for 5-7 minutes per side, depending on the thickness of the pork chop.
  9. Once the pork chops are done cooking on both sides, add pork chops to a plate and top with the leftover cherry sauce.

Monday, July 28, 2014

Pastured Kitchen's Firecracker Duck Wings

What happens when you combine two of our most favorite things...wings and Sriracha?  Food heaven, that's what.  Our very good friends, Sean and Suz, at Pastured Kitchen whipped up this AH-mazing recipe for Firecracker Duck Wings using our PaleoChef Sriracha sauce, and while we might be a little biased, we think these are quite possibly the best wings on the planet.  Give yourself some time to make them, but believe us, it'll be well worth the wait!

Prep Time: 2 hours
Cook Time: 4 hours
Serves: 2

Duck Wings
Firecracker Sauce
Duck Wings
  1. Preheat oven to 350°F
  2. While oven is preheating, rinse duck wings with cold water and pat dry with a paper towel. Season both sides of wings liberally with salt and pepper. Let stand 30 minutes to 1 hour.
  3. Add duck wings, stock, lemongrass and bay leaves to a large roasting pan or dutch oven, cover and roast in oven for 2 to 4 hours. The goal here is to get the wings close to fall off the bone tender yet not quite.
  4. Remove wings from the oven and let cool slightly.
  5. Place wings in a separate pan or airtight container, strain braising liquid and pour over wings. Refrigerate 2 hours or overnight.
  6. Remove wings from refrigerator, pat dry and set aside to come up to room temperature.
  7. While wings are resting, add duck fat to a heavy bottomed pot or deep fryer and heat to 350°F.
  8. Fry duck wings until crispy and golden brown. About 5 minutes.
  9. Place wings on a paper towel to soak up any excess fat. Toss immediately with firecracker sauce, serve and enjoy!
Firecracker Sauce
  1. Melt butter in a saucepan over low heat.
  2. Once butter has melted, whisk in coconut aminos, sriracha, and fish sauce. Set aside and keep warm.
If you don’t have a roasting pan, use a crock pot on HIGH and follow the steps above. Also, if you don’t have access to duck wings, this method will work for chicken just as well. Just cut the braising time in half since they are naturally more tender.

Friday, June 20, 2014

We Are Hiring!!

Brand Ambassador – Northern New Jersey

Steve’s PaleoGoods is looking for a Brand Ambassador. Your role would be to go into our retailer stores for 3-4 hour shifts to sample, inform, and educate customers about the products and encourage sales. This is a part-time position. To start, weekly hours will average around 7-10 hours per week.  Schedule is flexible & hours will grow as the brand grows.

Millburn/Union, Montclair, West Orange, Madison, Ridgewood, Edgewater, Paramus

+ Remarkably outgoing personality -- willing to talk to anyone at anytime
+ Experience with sampling and demo marketing
+ Ability to quickly set up, execute and tear down promotional items
+ Highly motivated to be a part of dynamic company with incredible products
+ Excellent communication skills
+ Strong organizational skills
+ Ability to multi-task while creatively and effectively solving problems
+ Enjoy face-to-face contact with consumers
+ Passion and dedication to the brand
+ Knowledge & experience of Paleo lifestyle and diet
+ Crossfit background is a plus

To be considered for this position you must:
+ Have your own car. (You must be able to travel, by car, to all of the areas listed above, specific to your location).
+ Have a cell phone with a camera.
+ Have a flexible schedule, especially with availability weekdays and weekends 10am-2pm or 3 to 7pm. Weekends are a must!
+ Have never-ending energy and enthusiasm
+ Be a team player

Job description:
+ Sample product with full knowledge and understanding of how it is different from other snacks in the industry
+ Sample in various stores in your area
+ Embrace, understand, and implement brand strategy
+ Help drive sales to retail
+ Maintain accuracy of product inventory and tracking
+ Provide feedback and daily/weekly recap reports to area account manager
+ Bring materials to and from events

To apply, please email your resume and a short essay on why you want to work for Steve’s PaleoGoods and why you think you would be a perfect fit for this position to Please note, any responses sent without this essay will NOT be considered.

Visit for information on our products and our company.

Thursday, June 12, 2014

What Should I Eat?

The following blog post was guest written by our friend Erin Kelly, co-owner of CrossFit 1 Force.

As CrossFit Affiliate owners, we hear this question at least ten times a week. Many of us answer the same way. Eat meat and vegetables, nuts and seeds, little fruit, some starch and no sugar.  We talk about REAL FOOD. We encourage members to meal-prep, recipe swap and plan ahead. Make it and take it. More often than not, the conversation ends up where it started.

“So… What should I eat?”

No one can out train a bad diet. Preparation is key. Mass cooking balanced meals and traveling with plastic containers is how most of us survive. Eating a rotisserie chicken in the grocery store parking lot sans utensils? Most of us have done that too. While it’s not the worst on-the-go-paleo, we are proud to offer another option at CrossFit 1Force.  We have a Steve’s PaleoGoods WALL in the lobby of our box. It’s been there for six months and the response has been overwhelming. We sell well over 250 pieces a month. Our members love Steve’s PaleoGoods, and our biggest sellers are PaleoStix, PaleoKits and PaleoKrunch. Offering Steve’s PaleoGoods allows our members to make better choices while on the go, and for that, we are thankful. 

Eating is an experience. We believe food should taste good and make you feel good too. Our members rave over faves like Apple PaleoKits and Maple Bacon PaleoKrunch cereal. Clean, delicious Paleo options that stay fresh in a gym bag or backpack are hard to come by. Steve’s PaleoGoods are great for balance when traveling or on-the-go.

As a CrossFit Affiliate, we enjoy wholesale pricing and are able to pass the products onto our members at a price they can afford while making a nice return for the box. The wall looks impressive with enticing packaging and convenient display boxes. But what’s most satisfying about carrying Steve’s PaleoGoods is delighting our members. “Are you sure this is Paleo?” as a member devours a Krunch bar is a question I’ll never tire of answering.  

Our box is about ten miles away from Camden, NJ, often described as one of the most dangerous cities in the country. Camden is home to Steve’s Club, a national nonprofit dedicated to getting young kids excited about health, fitness and positive choices. Steve has a passion for training at-risk youth, and what started as a few kids in an outdoor park has grown into a national movement with 20+ Local Clubs! Knowing that 15% of all the sales from Steve’s PaleoGoods help bring a brighter tomorrow to local children in need makes carrying these products even more of a reward.

If you find yourself often listing possible paleo options to new and veteran members alike, why not offer them a convenient go to? As my members stand in front of our display brooding over all the delicious choices, their dilemma becomes one of MORE options, not less! I often stand in that same spot, debating over the yummy selections asking myself that popular paleo question.

“What should I eat?”

For more information on Steve’s PaleoGoods and Steve’s Club National Program, please visit and

Erin Kelly is cofounder of CrossFit 1Force in West Deptford, NJ. Just three years young, 1Force is a
community of 300 athletes. It’s her mission to bring CrossFit to people who think athletic days have long
passed while helping experienced members reach their goals. Erin believes prioritizing fitness is a
balancing act, but it CAN and must be done. She loves a chipper—especially if it includes hang cleaning
and box jumping. The pull up rig is her nemesis, and the overhead squat is her favorite lift. Erin cherishes
each moment raising three beastie boys and one gymnast girl with her partner Jesse Crespo. These littles
are often seen at the box, cheering members through WODs, jumping in met cons and swiping Steve's

PaleoGoods off of the shelves.

Wednesday, June 4, 2014

Grilled Bison Back Ribs with Sriracha Peach BBQ Sauce

It's no secret that here at Steve's PaleoGoods, we love to grill.  Especially using our PaleoChef line of sauces.  We were so thrilled when Sean over at Pastured Kitchen  whipped together this seriously amazing recipe for grilled ribs using not one, but TWO of our PaleoChef sauces!  Get ready to have you mind (and your tastebuds) blown....may we introduce to you the Grilled Bison Back Ribs with Sriracha Peach BBQ Sauce!!

Sriracha Peach BBQ Bison Back Ribs
Prep time
Cook time
Total time
Serves: 4
  • 1 Rack Bison Back Ribs, Beef will work as well
  • 1/4 cup coconut sugar
  • 1 tbs sea salt
  • 2 tsp black pepper
  • 2 tsp white pepper
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp cayenne pepper
  • 1 tbs smoked paprika
  • 1 tsp ground coriander
Sriracha Peach BBQ Sauce
  1. Rinse bison ribs under cold water and pat dry with a paper towel. Set aside.
  2. Combine all ingredients for the rub and coat bison ribs liberally with rub.
  3. Place ribs in a glass airtight container and let sit for 1 hour or refrigerate overnight.
  4. Place ribs, bone side down, on grill and cook covered over indirect heat on low (about 250-275°F) for 3 hours. Turn ribs 90° every hour to avoid scorching.
  5. With 30 minutes to go, baste ribs with Sriracha Peach BBQ sauce, cover and cook until sauce forms a crust. Ribs will be finished once meat is slightly pulling from the bone.
  6. Remove ribs from grill and enjoy.
If you are smoking your ribs, simply cook them on your smoker using the temperature and time constraints above using whatever wood you choose.

Thursday, May 22, 2014

The Perfect Burger and The Paleo Kitchen

Every day that the weather gets warmer and warmer, the itch to launch grilling season gets stronger and stronger.  That's why we were ecstatic when our great friends Juli of PaleOMG and George of Civilized Caveman Cooking gave us a recipe straight from the pages of their new joint-authored cookbook, The Paleo Kitchen: Finding Primal Joy In Modern Cooking, to share exclusively with our fans!  Let us introduce you to The Perfect taste and you'll never make another burger again.

Serves: 3
Prep Time: 10 Minutes
Cook Time: 12 Minutes

For the burgers:
1 pound (455 grams) ground beef
¼ medium red onion, minced
1 tablespoon Dijon mustard
1 teaspoon granulated garlic
salt and pepper, to taste

For the shoestring parsnip fries:
2 medium parsnips, peeled
½ cup (100 grams) coconut oil, melted

Garnish with:
sliced red onions
¾ cup (180 mL) Avocado Mousse (page 000)
romaine hearts
shoestring parsnip fries (from above)

In a medium mixing bowl, mix together all of the ingredients for the burgers  without overworking the meat.

Divide meat into 3 equal portions and form into ½-inch (12-mm)-thick patties. Use your thumb to make an indentation in the center of each burger. Set aside.

Using a spiral slicer or julienne slicer, cut the parsnips into strings.

Preheat a grill to medium-high heat, and preheat a medium saucepan over medium-high heat.
Once grill is hot, place the burgers on the grill and close the lid. Cook 6 minutes.

While the burgers are cooking, add the coconut oil to the saucepan. Test the oil by placing one parsnip shoestring in the oil to ensure the oil bubbles. Add the parsnips to the oil and cook for 1 to 2 minutes until golden brown. When the parsnips finish cooking, place them on a paper towel−lined plate to drain.

Flip the burgers and cook for 2 to 3 minutes for medium-rare, or until desired doneness. Remove the burgers from grill and let rest for 5 to 7 minutes.

To assemble the burgers, place each on a bed of lettuce and top with sliced red onions, ¼ cup (60 mL) avocado mousse, and parsnip fries.