Happy Labor Day!  Hope most of you aren’t laboring too much today, and instead find yourselves enjoying the company of loved ones. Oh and cooking up some great food! Speaking of love: A big congrats to our friends Bill Staley and Hayley Mason (The Food Lovers Kitchen). They tied the matrimonial knot this weekend and we couldn’t be happier for them. Here’s to a lifetime of happiness together, and of course great food too!

Before it got really crowded at our cooking demo!

Before it got really crowded at our cooking demo!

We had a big weekend with our cooking demo on the Cook’s Warehouse stage on Saturday at the annual Decatur Book Festival (the largest independent book festival in the whole US of A). We like to think we knocked the demo out of the park. Folks enjoyed the food we prepared and there were tons of great questions. I would guess that about half the crowd was new to Paleo (we joked that they must have only come to our demo since it meant air conditioning and free food). Regardless, there were some great questions from those in attendance. Everything from “what exactly is Paleo?” to more technical questions like “is there something you can use if you don’t like the taste of coconut oil or flour?” and “What’s a Whole30?” (there were a handful of people in attendance who just finished their Whole30s).

With all the fun of the DBF, we didn’t have a ton of time for us to do our own cooking…which is why “quick and easy” has become something we’ve been living by. I managed to throw together this pork chop recipe in a flash after we got home on Saturday.

Pork Chops with Plum Sauce


  • 4 bone in pork chops
  • 1 tsp. sea salt
  • 1 tsp. tandoori seasoning
  • 1/4 cup sweet onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tbs. olive oil
  • 4 plums, pitted and chopped
  • 1/4 cup chicken broth
  • 1 tbs maple syrup
  • 1 1/2 tsp. ginger powder
  • 1 tsp. salt
  • 1/2 tsp. black pepper


  1. Pat chops dry.
  2. Combine sea salt and tandoori spice. Sprinkle on the chops.
  3. Heat grill to 400F.
  4. Grill chops for 8-10 minutes on each side or until desired doneness is reached (145F is suggested internal temperature).
  5. Heat olive oil in medium saucepan.
  6. Sauté onion and garlic for 3-5 minutes or until softened.
  7. Add remaining ingredients and bring to quick boil.
  8. Reduce heat and simmer for another 5 minutes.
  9. Remove from heat, pour sauce contents in a blender and puree until smooth.


Outside of that…we are gearing up for our journey to Polyface Farms this coming weekend to compete in the BaconPalooza cook-off and take in some of the sights and sounds of the Shenandoah Valley with friends like Diana RodgersCarter & Amber Lewis of ModPaleo fame, Robb Wolf, Russ Crandall (the Domestic Man), Stacy Toth of Paleo Parents and many others. I’m sure you’ll see lots of tweeting, trash talking during the competition and more in the coming days!

Keep your eyes peeled for all sorts of exciting things to come from us in the next few weeks. We are so excited about some of the things we have planned…did someone say giveaways?!?

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