dinner

Ordering Paleo-friendly at Chipotle

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Many people assume that you can’t be paleo-friendly AND enjoy a nice meal out at the same time. That’s not true. Not only are there more paleo-friendly restaurants popping up everywhere, it is also possible to make paleo-friendly decisions when you’re making your meal selection at restaurants as well!

YES, YOU CAN HAVE YOUR CHIPOTLE BOWL AND EAT IT TOO! When going to “design-your-own-burrito-bowl” places such as Chipotle, you simply omit a few menu items to keep your selection paleo-friendly. The four main items you want to avoid are the tortillas, cilantro-lime rice, beans, and the roasted chili-corn salsa (WAAHHHH, I KNOW THE CORN IS MY FAVORITE TOO!). Sour cream and cheese are okay options to include depending on what your paleo-standpoint is when it comes to dairy products.

My paleo-friendly bowl:

  • Steak
  • MILD fresh tomato salsa
  • Guacamole
  • Sour cream
  • Lettuce

Joseph’s paelo-friendly bowl:

  • Double chicken (or double whatever meat he wants at the time)
  • Fajita vegetables
  • MILD fresh tomato salsa
  • HOT Tomatilo-red chili salsa
  • Guacamole
  • Cheese
  • Lettuce

Yes, I am a little sad when I have to skip over the corn, and there are days when I give in (remember, I’m more 40-60 paleo? Heh.). But I think it’s nice that we don’t have to limit ourselves to my cooking at home! And yes, technically, Chipotle probably uses canola oil to cook its food, so that makes it non-paleo (whomp whomp). However, in the grand scheme of things the main ingredients that you select for your burrito bowl make more of an impact than the canola oil. And hey, it’s better than nothing right?

His-and-hers paleo-friendly Chipotle burrito bowls!
His-and-hers paleo-friendly Chipotle burrito bowls!

Keep striving to eat clean, my friends.

Until the next meal,

Joseph and Jennifer

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New Year’s Resolutions and Kimchi Chicken Crock Pot Recipe

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Happy New Years, everyone! It’s always crazy to me how quickly time flies. Are we celebrating and heralding in a brand new year already? When I reflect upon the past year, it is overwhelming to realize all of the milestones that have occurred in 2014 alone. Joseph starting a new job as well as teaching a new Insanity class, Joseph completing not only a half marathon but also a 25K and a 30K race, me receiving my school and district’s rookie teacher of the year award, me undergoing foot surgery to restructure my right foot, a couple of our close friends getting engaged, my brother’s wedding to my beautiful sister-in-law, us learning how to ballroom dance, us starting a food blog (that we have sadly not kept up to date in recent months – we know, we know)… so many memorable milestones within a short span of one year. I think that we often forget to reflect on all of the wonderful things that happen in our lives.

I know that many people scoff at New Year’s Resolutions, “People just stop after a month anyways! People should be striving ALL THE TIME to achieve their resolutions!” and so on and so forth. But I think it is refreshing to take the time to sit back and think about what you might want to do achieve. Why should we look down on any person who wishes to make a change in their life, even if it ends up being a temporary change? At least they tried. And who knows, maybe the resolution will stick, and it ends up being a huge part of their lives? I say, go for it. Make your New Year’s Resolutions, and don’t be afraid of what others might think.

Joseph and I sat down today to reflect on our year and discuss what our New Year’s Resolutions might be. For the most part, Joseph and I have very similar goals, with minor tweaks here and there to fit our individual lives.

  1. Eat better! For Joseph that’s eating healthier and for me, that’s making the decision to eat out only once a month.
  2. Spend less and save more.
  3. Rely less on social media so that we can focus on each other and those around us (i.e for me, that means checking social media accounts once a day).
  4. Be more cognizant and reflective. This includes praying daily, being more open-minded, and being more patient and forgiving with each other and those around us.
  5. Stay active, no matter how hectic our lives become. Whether that’s training for our upcoming half marathons and/or his full marathon, or even just taking the time to dance with each other again just because.
  6. And finally, to simply love more.

After going over our New Year’s Resolutions with each other, we realized that not only did we have similar resolutions, but our resolutions were really things that we should be striving for every day for the rest of our lives. So I guess, instead of calling these our New Year’s Resolutions… we should call these our LIFE RESOLUTIONS. What are your New Year’s Resolutions?

I can’t leave this entry without a recipe, especially since we’ve left everyone hanging for at least a month! Shame on us! I’ve really been utilizing the crock pot a lot lately, so I’d like to share with you a recipe I tried a few weeks back. I found this recipe from a blog, Stuff I Make My Husband, and it looked so simple and easy! Crock pot recipes usually are quite simple and easy. You literally take whatever you think might taste good together… and just throw in the crock pot and see what happens! Seriously.

Now, when I made this, it ended up having a very thin and soup-like consistency. Very similar to the korean soup, kimchijigae, but with less kick. I’m not sure if it’s supposed to be a soup, or if it’s supposed to just be chicken with cabbage that’s mildly sauce-like, but I think you can play around with the ingredient measurements and add/remove whatever you would like. I may add chopped onions next time!

GATHER THE INGREDIENTS!!!

  • 1 cup low-sodium chicken broth
  • 4 scallions sliced
  • 6 garlic cloves, minced
  • 1 Tbs coconut aminos
  • 1 Tbs dark sesame oil
  • 1/4 tsp high-quality ground ginger
  • 2 lbs boneless skinless chicken thighs
  • About 2 cups cabbage kimchi

DIRECTIONS

IMG_6403 IMG_6404

  1. Combine all of your ingredients except for the scallions, chicken, and kimchi in the slow cooker. Leave the scallions and kimchi in the fridge as you won’t be needing them for a few hours!
  2. Add the chicken thighs into the crock pot, and spoon some of the sauce on top.
  3. Cover and cook for 4 to 6 hours on low. If in a rush, like I was, blast on high for 2 hours. (This may have been the reason for the soup-y consistency I had)
  4. When you are almost ready to serve, turn heat to high (or in my case, keep it on high), add the kimchi, and cook for about 20 more minutes. Serve sprinkled with the scallion greens.

Voila! Easy peasy, and plenty of spicy kick to keep you warm on a cold winter’s night. Special thanks to Stuff I Make My Husband for the recipe!

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Until the next meal,

Joseph and Jennifer

Paleo Chicken and Kale Stew Recipe – 5 ingredients only!

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Winter = perfect crock pot season (click here to purchase the crockpot we have). Okay, to be honest, every season is perfect crock pot season, but there’s something about winter that makes you thinking of a simmering stew in a crock pot ready and waiting for you when you get home from a long day at work as pure bliss.

I found this recipe while trying to browse easy crock pot recipes that were paleo-friendly. Thank you to 5 Ingredient Paleo for the recipe!!! This recipe caught my eye because it only called for five ingredients! Yes, count that, FIVE ingredients! It’s also incredibly easy on top of that. You simply throw the ingredients in the slow cooker, turn it on, and let it go. That’s what I love about crock pots/slow cookers, one of the best kitchen tools for lazy cooking. Throw in the ingredients in the morning, go to work, and when you get home you have a meal ready for you. No fuss, no muss. So, let’s get started!

Gather the ingredients!
  • 2 pounds chicken breast
  • 2 large sweet potatoes, cut into chunks
  • 1 large onion, cut into chunks
  • 1 Tablespoon tomato paste + 1 cup of water
  • 2-4 cups of baby kale or chopped regular kale
  • Additional seasoning (optional)

Simply throw all of the ingredients except for the kale in the slow cooker, add your cup of water and tomato paste, and then stir to incorporate everything. You do not need to chop up the chicken breast because they will shred easily once cooked in the slow cooker. I added a dash of basil and rosemary. I honestly don’t know if it did anything, but the dish turned out well in the end. I think you can definitely play around with the ingredients by adding different seasonings/spices as well as other veggies as well (carrots? white potatoes? possiblities are endless!).

Chop all ingredients (except for chicken) and throw everything in the slow cooker (minus the kale). THAT'S IT!
Chop all ingredients (except for chicken) and throw everything in the slow cooker (minus the kale). THAT’S IT!

The recipe from the original blog post calls to cook everything on low for about 6-8 hours. And the in the last hour of cooking, open your slow cooker (slowly), and once again stir to mix everything up. The stirring should then shred your chicken easily. Add in the kale, and mix until well incorporated. Cook for about 30-60 minutes longer until the kale is tender.

After adding the kale and mixing to incorporate everything.
After adding the kale and mixing to incorporate everything.

I was a little pressed for time, so I blasted the slow cooker on high for 3-4 hours. I then switched it back to low for another hour, threw in the kale, and then blasted the slow cooker on high for the last hour. The chicken was not as easy to shred, but it was still shreddable with some prodding and poking on my end.

And voila! The stew turned out fantastic. Perfect dish to warm us up on a cold evening!

Piping hot bowl of chicken and kale stew. YUM.
Piping hot bowl of chicken and kale stew. YUM.

Until the next meal,

Joseph and Jennifer

Baked Sweet Potatoes Recipe

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It’s been an incredibly crazy week for me and Joseph. It was my school’s Homecoming week, and I’ve been so busy with the Homecoming Coronation and Dance festivities. I can honestly say I literally spent almost 80 hours this week at school: monitoring my kids while they painted, decorated, and set-up for the dance; communicating with vendors for the dance; handling ticket sales and unsuccessfully trying to count/add/divide/multiply monetary amounts (my number skills are horrendous), and worrying about the weather raining out our Homecoming Coronation Ceremony which was outdoors. My poor kiddos got the full dose of crazy me this entire week, and poor Joseph, who is always ever-so-supportive, was stuck with the “assistant babysitter/food delivery/emotional support man” throughout the entire process. So I haven’t been able to even think about properly blogging until now. I’d hate to skip a week of not posting anything, so I’ll provide a recipe for a very easy side dish, baked sweet potatoes!

Sweet potatoes are not only paleo-approved but that are also absolutely delicious and can be cooked in so many ways. Sweet potatoes are GREAT for athletes, and they are a wonderful source for carbs.

Joseph and I like to cook our sweet potatoes in a variety of ways, and we’ll share those recipes in the next few posts! However, there is one very simple, tried-and-true sweet potato recipe that ANYBODY can do. Baked sweet potatoes!

Now, gather your ingredients:

  • Sweet potatoes (your preference to how many you would like and which kind of sweet potato you’d like to use)
  • Ghee (or coconut oil)
  • Salt and pepper to taste (optional)
  • Flavor God seasoning (optional)

Preheat the oven to 400 degrees. While the oven is warming up, wash the sweet potatoes well. After drying the sweet potatoes, take a fork or small knife and carefully prick small holes all over the sweet potatoes.

Using a cooking brush, coat the sweet potatoes with melted ghee or coconut oil.
Using a cooking brush, coat the sweet potatoes with melted ghee or coconut oil.

Melt the ghee, and with a cooking brush coat each potato with your ghee/coconut oil. Place in the oven for about 40-50 minutes.

Easy baked sweet potatoes! Eat as is or add ghee, salt/pepper, flavor god seasoning! :)
Easy baked sweet potatoes! Eat as is or add ghee, salt/pepper, flavor god seasoning! 🙂

And voila! That is it! When you are ready to eat your sweet potato you have the option of mixing ghee and salt/pepper to the potato. Joseph likes to add Flavor God seasoning to his sweet potato. I just eat it plain-jane because I love the taste of sweet potato alone.

We’ve been using baked sweet potatoes as part of our meal prep. We bake the potatoes, cut them in half, and couple them with some kind of protein and maybe a small veggie side. Absolutely perfect and easy for meal prep!

Hope you enjoyed this short and sweet post! Remember to hashtag #jenjoandpaleo!

Until the next meal,

Joseph and Jennifer

Almost Crusted Chicken Recipe

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Ok, so I was somewhat coerced into writing this post by my loving gf, but here it is! Do you want GAINS? “Of course, Joseph. What kind of question is that?” Then you’ll want to add chicken to your arsenal of protein.

Chicken breasts/thighs are a great source of lean protein. They’re easy to make and a lot cheaper than other meat sources. They go a long way when it comes to meal prepping, unless you just eat them all with no remorse, which I sometimes do (ask Jennifer or any of my previous roommates). You’ll want to stick with white meat as it is less fatty.

Enough of the intro, this recipe takes about 30 minutes to prepare, more or less.

Ingredients Needed:

  • 3 chicken breasts or thighs, about 6-8 oz. each (make sure it’s defrosted)
  • ½ cup of blanched almond flour/meal (you can purchase here)
  • 3 tbs. of FlavorGod Seasonings, trust me you’ll want THIS seasoning and not some crap from stores (buy here: http://flavorgod.com/)
  • 1 large egg

Preheat the oven to 375 degrees, and grab 2 bowls. Set aside your chicken breasts for now (cut them if needed).

Beautiful gf cutting the chicken breasts.
Beautiful gf cutting the chicken breasts.

Put raw egg in one bowl. In the other bowl, place your ½ cup of almond flour and 3 tbs. of FlavorGod seasoning (my favorite is EVERYTHING SEASONING SPICY, sorry future digestive system).

We used Lemon Garlic Seasoning for this batch, but my favorite is Everything Seasoning Spicy.
We used Lemon Garlic Seasoning for this batch, but my favorite is Everything Seasoning Spicy.

Mix the flour and seasoning, and be sure to break apart at clumps.

Make sure to smooth out any clumps in the almond/seasoning mixture.
Make sure to smooth out any clumps in the almond/seasoning mixture.
Almond flour and seasoning
Almond flour and seasoning

 

 

 

 

 

 

 

 

Place the chicken into the egg bowl to coat it. You’ll then place the egg-coated chicken into the bowl with the almond flour and seasoning mix to give it a thin almond coating.

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Dipping chicken in egg and then almond flour mixture
Thoroughly coat chicken with egg, making sure to shake off excess egg before dipping in the flour mixture.
Thoroughly coat chicken with egg, making sure to shake off excess egg before dipping in the flour mixture.

 

 

 

 

 

 

 

 

 

 

Put the chicken on a baking sheet (with or without parchment paper) and place in the oven for 20 minutes or until fully cooked.

Before placing in the oven.
Before placing in the oven – baking sheet does not need any spray.
After baking in the oven for about 20 minutes.
After baking in the oven for about 20 minutes.

 

 

 

 

 

 

 

 

THAT’S IT! It’s fast and easy. If you want to double the amount of chicken you make, just double the ingredients.

Moist on the inside, even when microwaved a day later for meal prep.
Moist on the inside, even when microwaved a day later for meal prep.
Double the ingredients for meal prep. Meal prep shown with garlic mashed cauliflower.
Double the ingredients for meal prep. Meal prep shown with garlic mashed cauliflower.

 

 

 

 

 

 

 

 

 

Be sure to hashtag #jenjoandpaleo when you cook with a recipe inspired by our blog! We thank everyone for their support!

Almond crusted chicken breast served with steamed green beans and garlic mashed cauliflower.
Almond crusted chicken breast served with steamed green beans and garlic mashed cauliflower.

Until the next meal,

Joseph and Jennifer

Cauliflower Mashed “Potatoes” Recipe

Posted on Updated on

Hi everyone!

It’s been somewhat of a crazy week what with school starting up again and me (Jennifer) being back in the classroom molding the future of our world! Juuuuusstttt kiiiidddinggg! …but not really. Haha. 🙂 Anyways, with my school schedule in full swing and Joseph’s intense work hours, blogging was put on small backburner for a few days and we apologize for that!

Today’s entry is going to be a simple-but-sweet recipe for one of the most staple and versatile ingredients in a paleo pantry. Cauliflower. In the paleo-centric world, cauliflower can be used as a great substitute for restricted food items such as bread, rice, and white potato. Just as a side note, and I’ve mentioned this briefly in a previous post, but white potato is now an acceptable Whole30 food to eat, but only in moderation. Now, I’m not going to sit here and lie to you – yes, cauliflower is used as a substitute, but for those of you who feel like bread/rice/potatoes are an extension of your being like I do… cauliflower will never TRULY replace the taste of bread/rice/potatoes… however, if cooked correctly, it is certainly enjoyable! And the nutritional benefits to cauliflower are through the roof!

I’ve encountered this recipe for cauliflower mashed “potatoes,” and have tweaked it to meet my tastebuds. The first time I made the cauliflower mashed poatotes, geeze, I don’t even want to remember it, it was barely palatable! I also made the mistake of using TWO heads of cauliflower because I was trying to make a healthy dinner for my parents, cousin, and Joseph. Suffice to say… I made too much of something that was simply not very good, and I had a lot of leftovers (but not the good kind of leftovers).

I’ve finally (kind of) perfected this recipe to where I can appreciate the taste, and Joseph can tell you, I’m somewhat on the pickier side when it comes to eating. This recipe is INCREDIBLY easy to make, I whipped it up on the whim a few nights ago!

Time to gather the ingredients!

  • 1 head of cauliflower
  • 5 cloves of garlic (you can use more cloves if you really enjoy the garlic-y flavor, or use less if you’re not a fan of garlic)
  • 2 tablespoons of grass-fed butter (we use Paleo Butter)
  • Kosher salt (for tasting)
  • Organic white pepper

You’ll want to take your head of cauliflower and then wash and trim the cauliflower head and cut up some small florets and stems. You will also want to take your cloves of garlic and peel the skin. You can keep the cloves whole since they will be mashed alongside the cauliflower anyways.

Take a pot and fill it with one to two inches of water, turn on your stove top to boil the water (medium-high). Place your steamer in there (link to the steamer that Joseph and I use can be found here) and then simply throw the cauliflower florets/stems along with the garlic into the steamer. Salt the cauliflower to your liking (you can always add more salt later).

Cauliflower, garlic cloves, and salt in steamer with the pot filled 1-2 inches with water!
Cauliflower, garlic cloves, and salt in steamer with the pot filled 1-2 inches with water!

 

 

 

 

 

 

 

 

Place the lid over the pot/steamer and steam and cauliflower florets have softened. This will probably be somewhere a little over ten minutes. Be sure to check on your pot to make sure the water hasn’t dried up. I found out the hard way through a corrosive burning smell that permeated the kitchen when my pot was boiling nothing. For those of you who do not own a steamer at home yet, I think you should be able to try cooking the cauliflower by bowling the cauliflower/garlic cloves for a long time until they are soft. I’ve never tried it before, so I’m really not sure, but I feel like it would be okay. If you try the boiling option, please let us know how it turns out!

Place the lid over the pot and let steam for about 10-15 minutes. Be sure to check water level so it doesn't dry out!
Place the lid over the pot and let steam for about 10-15 minutes. Be sure to check water level so it doesn’t dry out!

 

 

 

 

 

 

 

 

Once the florets are thoroughly cooked and soft, toss them (including the garlic cloves) into colander to drain. Throw everything into a food processor and add some more salt, pepper, and the two tablespoons of grass-fed butter.

Place all ingredients in food processor. Easy-peasy!
Place all ingredients in food processor. Easy-peasy!
The butter/brand we use. Paleo butter!
The butter/brand we use. Paleo butter!

 

 

 

 

 

 

 

 

 

 

Process everything until smooth! I’m sure you can do this by hand, but that would probably be time-consuming and tiring. I’ve tried whipping this up with a electric hand-mixer which wasn’t as bad as doing it by hand, but I find using the food processor the most convenient. Food processor that I bought for Joseph for our most recent Valentine’s Day celebrations can be found here (I know, we’re so romantic).

YUM, looks good, right? :)
YUM, looks good, right? 🙂

And voila! You have yourselves some cauliflower mashed “potatoes.” I really think the garlic cloves make ALL the difference. This still doesn’t replace real mashed potatoes for me, but I really enjoy making this from time to time because it’s a simple recipe that still tastes delicious! If you try this recipe and post it, please be sure to hashtag #jenjoandpaleo! If you make this dish and tweak it yourself, please let us know what you changed and how it worked out for you!

Until the next meal,

Joseph and Jennifer

Herbed Chicken Drumsticks with Cherry Tomatoes

Posted on Updated on

Hi everyone! Time to share another recipe! I’m honestly not sure where the original source of this recipe is. I came across this recipe about four to five years ago and have since memorized it and tweaked it to my needs. I’m sure there are various versions of this recipe all over the Internet and cookbooks, so if anybody knows of the original source of THIS exact recipe, please send it to me so that I can provide this recipe with the proper credit! The measurements of all the ingredients are possibly off…. only because I’ve made this dish so many times I tend to eyeball everything that I do.

I LOVE this dish because not only is it paleo-friendly, but it is incredibly easy to make and you don’t have to have a “paleo-pantry” to make this. In fact, I used to make this dish in college before I even know what “paleo” was. At the time, I didn’t realize that this recipe was paleo-friendly, heck, I didn’t even know paleo was! When I found the recipe, I simply thought to myself, “I’m in college and need something easy to cook and impress people with. This will do. This will do.” So for those of you with “regular” pantries, this is certainly something you can make! And for those of you who claim you don’t cook well, this is also something you can make easily!

Okay, time to gather the ingredients!

  • 5-6 chicken drumsticks (this can probably be made with chicken breast, thigh, whatever your preference is – but I am personally a big fan of drumsticks!)
  • 1 cup of cherry/grape tomatoes
  • 1 small onion (I use white onions)
  • 1 medium white potato, optional (Whole30 approved, but in moderation)
  • 3-4 Tsb of extra virgin olive oil
  • 1-2 tsp of thyme
  • 1-2 tsp of oregano
  • 1-2 tsp of basil
  • 1-2 tsp of rosemary

Beginning note: You do NOT need to wash chicken before cooking it. Rinsing your raw chicken with water actually distributes infection around your kitchen! Additionally, chicken companies already go through a cleaning process that ensures the chicken is germ-free. Any bacteria that is lingering will dissipate when your chicken is cooking. Still tempted to wash your chicken? See more information here and here.

WASH YOUR HANDS. Preheat the oven to 375°F.Take your onion and chop it into bite-size chunks. You do NOT have to be nice and neat when cutting these onions! You just want to cut them to desired bite-size pieces that meet your preferences.

These do not have to be chopped in any fancy way - just easy and messy bite-size chunks!
These do not have to be chopped in any fancy way – just easy and messy bite-size chunks!

Cut the cherry tomatoes in half. I’m not exactly sure why I do this; I assume it’s because I want some of the tomato juices to seep throughout the dish to make it more tender and juicy. I suppose you can just… not cut the cherry tomatoes and still have the same dish. I admit, cutting the tomatoes is somewhat a pain in the butt! Sometimes I’ll chop up some white potatoes and mix it in with the chicken, tomato, and onion mixture before I throw it in the oven to add some carbs and to make the dish a little more filling. Joseph eats a lot – so I try to do what I can to ensure his stomach gets its fill of good food! But the potatoes are OPTIONAL, so you do not need to add potatoes if you don’t want to.

Throw the onion, tomatoes, and drumsticks all together in your baking dish (9 X 11 is sufficient).

Just throw everything in the baking dish!
Just throw everything in the baking dish!

Go ahead and drizzle the extra-virgin olive oil all over your chicken mixture and add the spices. You can add more/less EVO-oil and spices depending on your desires. I just gave you the measurements as a general guideline. Then, with your clean hands or a mixing spoon – mix everything very well until everything is evenly coated with the EVO-oil and spices.

About four tablespoons of EVO-oil and 1-2 teaspoons of all the spices.
About four tablespoons of EVO-oil and 1-2 teaspoons of all the spices.
Make sure to mix everything well so that the chicken and veggies are evenly coated in EVO-oil and spices!
Make sure to mix everything well so that the chicken and veggies are evenly coated in EVO-oil and spices!

 

 

 

 

 

 

Place baking dish (uncovered) into oven and bake for about 50 minutes at 375°F. Turn drumsticks over halfway (25 minutes). Take out after 50 minutes, but make sure to check a drumstick to ensure the chicken is cooked thoroughly.

Fresh out of the oven, smells so good!!!
Fresh out of the oven, smells so good!!!

We served this alongside a simple salad (salad spring mix, mixed berries, and drizzled with Tessemae’s balsamic dressing) and steamed green beans!

Dinner is served! Herbed chicken drumsticks with grape tomatoes and potatoes, steamed green beans, and a simple mixed berry salad with balsamic dressing. YUM IN OUR TUMS!!!
Dinner is served! Herbed chicken drumsticks with grape tomatoes and potatoes, steamed green beans, and a simple mixed berry salad with balsamic dressing. YUM IN OUR TUMS!!!

I think that you could probably play around with different oils and spices and maybe add different types of veggies into the dish. I love how easy and versatile this recipe can be, and I love how you can just tweak it to meet your needs! Hope you enjoyed this recipe!

Remember, if you try this recipe at home please reply to this blogpost and provide your feedback. We’d love to hear how the recipe worked out for you! And if you’re one of those crazy “I take pictures of my food and post it” type of people like me, feel free to use the hashtag #jenjoandpaleo to support us!

We tried Revive Root Beer and Living Limon!
We tried Revive Root Beer and Living Limon!
He enjoyed the kombucha! He says it tastes like a carbonated drink.
He enjoyed the kombucha! He says it tastes like a carbonated drink.
Not sure if I liked it too much - it tasted like beer to me, and I hate alcohol. :P
Not sure if I liked it too much – it tasted like beer to me, and I hate alcohol. 😛

 

 

 

 

 

 

 

Until the next meal,

Joseph and Jennifer