Paleo Homemade Mushroom Soup

I’m still cooking, y’all! Just haven’t been posting as much. Sorry about that! Blog post coming up about the goings on in this busy girl’s life. I wanted to share the recipe below that I recently modified to paleo. I highly recommend doubling this recipe as you’ll gobble this up in a jiffy and you’ll be begging for more!  It was FABulous and by far my favorite recipe I’ve converted!

Homemade Mushroom Soup by Season with Spice, modified to Paleo

Ingredients:
2 cups fresh mushrooms – cleaned and chopped finely
1 tbsp olive oil
3 cloves garlic – chopped
1 tbsp grass-fed, clarified butter, ghee or coconut oil
1 tbsp chopped fresh thyme or 1 teaspoon dried thyme
1 – 2 bay leaf
1 tsp Worcestershire sauce
1 cup chicken or vegetable stock
1 tbsp coconut flour dissolved in 1 tbsp water
Salt to taste
1/2 cup grass-fed heavy cream
1/2 cup coconut milk
Dash of nutmeg
Freshly ground black pepper to taste
Fresh parsley or thyme for garnish

Method:
1. Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat.
2. Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears.
3. Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes.
4 Add diluted flour in, and stir constantly (while simmering) until the mixture thickens. Season with salt and nutmeg. Taste and adjust seasoning.
5. Finally, add coconut milk and heavy cream, and bring to a simmer. Turn heat off.
6. Serve hot in your soup bowl. Add freshly ground black pepper. Garnish with fresh parsley or thyme if you have them on hand.

Read more: http://blog.seasonwithspice.com/2011/12/cream-of-mushroom-soup-recipe.html#ixzz1picHvZo4

P. F. Chang’s Mongolian Beef … Paleo Style!!

I apologize ahead of time for the formatting and lack of paragraphs on this post. I don’t know what’s wrong with it and I don’t know how to fix it. I’ll work on that tomorrow!!

I whipped up a Paleo P. F. Chang’s Mongolian Beef modified from a Food.com recipe last night and both the husband and I were greatly impressed! He even went back for seconds!!

The original recipe calls for lots of brown sugar, soy sauce, cornstarch and vegetable oil. All no-nos!! When I made this recipe, I matched the amounts but changed the ingredient to a more paleo-friendly substitute. However, after finishing the meal, I’ve made a few more adjustments, mainly to the sauce, because … well … these ingredients are expensive and the sauce created about twice as much as I needed. I used way too much honey and not enough molasses so I’ve also modified that. Also, all spices are estimates…I just tossed most of them in until it looked/tasted good!

Save the mess! The only kitchen utensils you need are a small saucepan, a skillet, a spatula, cutting board and knife!

Ingredients:

• 2 teaspoons fat (coconut oil, EVOO, avocado oil, etc.)
• ½ teaspoon fresh ginger, minced (you can probably sub powdered ginger but you’ll only want to use about ¼ tsp powdered)
• 1 tablespoon garlic, chopped
• ¼ cup coconut aminos
• ½ cup water
• ½ cup honey
• ½ cup molasses
• ½ cup coconut oil
• 1 lb flank steak
• ¼ cup almond flour
• 2 large green onions chopped into large chunks

Directions:

Sauce: Make the sauce by heating 2 tsp of fat in a small saucepan over med/low heat. Add ginger and garlic to the pan and saute for 30 to 45 seconds. Quickly add the coconut aminos and water before the garlic scorches. Mix the honey and molasses into the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat and set aside.

Beef: Slice the flank steak against the grain into 1/4″ thick bite-size slices. Heat the oil in a large skillet over medium heat until it is hot, but not smoking. While it is heating up, dip the steak pieces into the almond flour to apply a very thin dusting to both sides of each piece of beef. Let the beef sit on the cutting board for about 4 minutes so that the almond flour sticks.

Add the beef to the oil and sauté for just one minute on each side, or until the beef just begins to darken on the edges. You don’t need a thorough cooking here since the beef is going to go back on the heat later. After the steak is browned, take the meat out and onto paper towels, then pour the oil out of the skillet (but not down the drain!!).

Put the pan back over the heat, dump the meat back into it and simmer for one minute. Add the sauce, cook for one minute while stirring, then add all the green onions. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate. Leave the excess sauce behind in the pan.

I served this with the rice from the pork recipe in Melissa Joulwan‘s cookbook, Well Fed.  It was de-LISH!!

So…try it out. Let me know what you think!

Paleo: The life changes and the life keepers

Since starting a Paleo lifestyle 16 months ago, I’ve learned the foods that I once thought I had to have and realize now that I don’t and some foods I never thought I’d have anything to do with that I now love. Whole9 encourages people to create a list of things they eat because they have to and then things they’re gonna eat no matter what! I’ve been thinking on mine a while so…here’s a few lists I’ve made regarding my food choices in the last 16 months.

Food that will likely never again receive prime realty on my pantry shelf or my refrigerator door…

• Milk
• Cheese
• Peanut Butter
• Store-bought bread
• Pasta
• White potatoes

Food that will likely always have a special place on my shelves and in my heart, even though I’m Paleo!

• Popcorn
• Girl Scout Cookies
• Reeses
• Mexican food
• Christmas/Thanksgiving dinner and all that it entails

Food that has elbowed, kneed, shoved and forced its way in to stay (meaning, I don’t care for it but it’s good for me so I’m going to eat it)

• Coconut milk and coconut flakes
• Almonds
• Spinach
• Fish oil

Food that has gracefully entered my world and is here to stay!

• Almond butter (YUM!)
• Sunbutter
• Brussels sprouts
• Bacon
• KALE
• Red bell peppers
• Coconut oil

What’s on your lists?

Whole30 Day by Day

So, I ran across this post a few weeks ago and I totally want to do this someday, BUT, until then, take a look at this post. Nom Nom Paleo has some awesome posts but this one is amazing! I hope to do something like this during my next Whole30.  Anyway, if you need ideas (or think that a Whole30 is hard…pppfffttt) check this out.

Whole30 Every Single Day

Enjoy!

New Year’s Resolutions: Reclaim My Body

Earlier this month I made a list of New Year’s Resolutions.  This is the fourth installment of several that will be detailing my goals.

Did you know that your body is a temple (1 Cor. 6:19-20)? And did you know that by filling it with crap food and treating it like garbage that you are doing yourself and your God a disservice?

No?

Well…

You are. 

Last year I started the year off strong and healthy. But as the year progressed, I slowly fell out of good habits and back into old habits. Why? Because I got lazy and I started making lame excuses for what I was doing to myself and my body.

This year, I reclaim my body. Inside and out.

Eat

I want to eat cleaner for longer than I did last year. Within the last year I’ve eaten better than I ever have in my entire life. I want to continue that this year but I want to do much better. I’d like my diet to be about 80/20 or 90/10 paleo and last year out of the whole year I’d guess it was about 60/40. That just won’t do. My body deserves to be treated better than that, and I plan on doing so.

Fit

So, paleo takes care of the inside so what about the outside? I pay a pretty little fee to my CrossFit gym every month in order to attend up to 5 classes per week. On a good week I am in the gym 3 days. THREE days! That is ridiculous and I know I can do better than that. But, like I said, I started making lame excuses to get out of going to the gym and I got lazy. I didn’t really start to notice the effects until some of the workouts and CF totals we did in the last couple of months of 2011. Everything was leveling off. I didn’t get any worse but I certain didn’t get any better. It’s time to get better, y’all.

Cleanse

So, going with making the outside better…I am the worst at actually taking the time to care for my skin. Especially when it comes to my face. I’m notorious for going to bed several nights in a row not washing my face (don’t hate, you’ve done it too). For several months prior to my wedding in 2009 I religiously cared for my face in skin. Result? Radiant, glowing, flawless skin on my wedding day. In fact, I had gotten my skin to the point where I really didn’t even need to wear anything day-to-day except a little powder, mascara and lip gloss. This year I’ll be back to that thanks to miss Jamie Mullins getting me hooked up with some awesome Mary Kay! I can’t wait to not have to put on makeup everyday…

So that’s it for number four. See you for number five in a couple of days!

Old Years 2011

Well, it’s not new years…so…it’s old years!  It’s time for the wrap up of 2011 New Years resolutions.  I was determined to keep myself accountable this year and I did!!  I did post a mid-year update in May to give you and myself a little progress report.  For the most part I was doing pretty well.  I actually finished out the year mostly meeting my goals. In case you forgot, here’s a recap of my goals.

1. Complete the Whole30 challenge twice.  (getting a head start.  starting my second (ever) and first (of the new year) whole30 on tuesday.  yes…i’ve given in to peer pressure.)

2. Read one book a month. (this will be tough. however, i got my swanky ipad for my birthday so i gotta make good use of it! i’m off to a good start…i’m halfway through two books already)

3. Post more recipes and my experiences with them. (not specific enough? dang.) Post at least one new recipe a week.

4. In that case, that means I must TRY one new recipe a week. (i can handle that.)

5. Participate in one CrossFit competition. (not because i think i will win or because i think i will be good at it…but because they will give me something to strive for athletically)

6. Pursue my career goal.via New Years 2011 « Adventures in Jennileeland.

1. Did it. Although they were not fun and I was not prepared for either well enough to get the results I wanted but…I still did them. That’s all that matters.
2. I actually did this!! I’ve read 18 books so far and I think I’ll finish another 1 or 2 before Friday! This will make 19 or 20! wahoo!! I haven’t read this much in YEARS and it feels great!! I read the first 4 Harry Potter books, the first two Hunger Games books, three cookbooks (Paleo Comfort Foods, Everyday Paleo, Skinny Italian) and almost a third (Well-Fed), two books on tape (Little Women and Time Travelers Wife), all three The Girl With the Dragon Tattoo books, Water for Elephants, a book about sewing and Intimate Issues. I’m currently nearly done with Waiter Rant and Well-Fed. If you want to follow my books I’m reading, or track your own, check out Goodreads!! (www.goodreads.com)
3. Well, I didn’t get one new one a week BUT I did try a lot of new recipes and I did actually post a lot of them.
4. Well, I didn’t necessarily try one new one a week but there were weeks I tried several so I’d safely say I’ve gotten well over 52 in for the year.
5. Did it.  Cupid’s Challenge.  Read about it here. I also participated in the CrossFit Lewisville’s Turkey Burpee which isn’t so much a competition as just a super intense workout. But, aside from the competitions, I started doing something I never would. I started doing Mud Runs!  This year I participated in three and loved them all. Next year my options will still be limited because of our tight budget but I will still work at least two in! (Beachpalooza and the Chupacabra!)
6. Still in progress… (This stuff takes time!!! )

Well, I know you’re super excited to have me back to blogging again so I hope most of you stuck around during my hiatus and join me for a great 2012!  I’ll be posting New Years 2012 goals soon, plus some updates on what’s been going on!

JL

A New Cooking Adventure

So I’ve started a new cooking project.  I’m cooking my way through a cookbook!  Yesterday I started cooking through Everyday Paleo‘s cookbook.

Some of these recipes are from her website so I’ve already made them.  However, I’m making them again.

So far I’ve made:

Walnut Pesto (didn’t have enough basil so it didn’t turn out as well as expected)
Everyday Meatloaf
Sun-dried Tomato Deviled Eggs (YUM!)
and cooking as we speak…Pot Roast
and tomorrow after my avocados ripen…avocado dressing!

So I’ll be writing about this for the next few months!

 

JL

 

Monday Ingredient: Bell Peppers

This week I decided on Bell Peppers as my ingredient. I’m very partial to red bell peppers, but they are all great and have (mostly) the same nutritional benefits! If you’ve been anywhere in the near vicinity of me in the last year, you know that I eat red bell peppers all. the. time.  There for a while, I didn’t have a meal without them.  (seriously.) So, it’s no secret that these are one of my faves.

So here’s why I think they are AWESOME!

1. Mmm…sweet pepper.  Unlike their brother the green bell pepper (which I find to have a bitter taste), the red, yellow and orange bell peppers are sweet and savory.  But not candy-sweet.  More of a healthy, I-feel-good-about-myself-even-though-its-sweet, sweet.
2. Texture. They are crunchy, juicy and a perfect substitute when you’re looking for a replacement “crunch” in your diet.
3. Quick and easy.  It takes me less than 1 minute to pull out, wash off and cut up a bell pepper to include in my breakfast or lunch that I’m taking with me to work.
4. Affordable. YES, I said affordable.  If you shop at Tom Thumb, Albertsons, Kroger, Whole Foods or Market Street…not so much.  They can run upwards of $1.99 a piece when you buy them in certain chain grocery stores.  However, Sprouts and Super H Mart almost always has these for $1 or less a piece.  Costco has a 6 pack of red bell peppers for $5.79 and a 6 pack of mixed red, yellow and orange for $6.79.  Not bad. (for more on how I shop affordably, check out my post from March about what’s in my kitchen.)
5. Goes with anything.  I can pair these with pretty much anything.  They can be a side on their own.  I can mix them in guacamole. I can add them to a taco salad or a mexican dish.  They can be cooked or they can be raw.  They are extremely versatile.

So, enough with my opinions.  Let’s talk bell pepper!

What is a bell pepper and where did it come from?

The bell pepper is a group of one of the species of the chili pepper.  Peppers are native to Mexico, Central America and northern South America.

The misleading name “pepper” (pimiento in Spanish) was given by Christopher Columbus upon bringing the plant back to Europe. At that time peppercorns, the fruit of Piper nigrum, an unrelated plant originating from India, were a highly prized condiment; the name “pepper” was at that time applied in Europe to all known spices with a hot and pungent taste and so naturally extended to the newly discovered Capsicum genus. The most commonly used alternative name of the plant family, “chili”, is of Central American origin. Bell peppers are actually fruits, but are generally considered in culinary contexts to be vegetables. (source: Wikipedia)

Nutrition

Bell peppers are packed with tons of nutrients. They are a good source of vitamin C, thiamine, vitamin B6, beta carotene, and folic acid. When comparing the nutrient values of the different bell peppers, studies have shown that red bell peppers have significantly higher levels of nutrients than green. Red bell peppers also contain lycopene, which is a carotene that helps to protect against cancer and heart disease.  Bell peppers have also been shown to prevent blood clot formation and reduce the risk of heart attacks and strokes probably due to their content of substances such as vitamin C, capsaicin, and flavonoids.

Selection & Storage

Choose peppers that have bright colors and are free of soft spots, blemishes and darkened areas.  Also avoid any peppers that have begun to wrinkle. Their stems should be green and fresh looking.  The shape of the pepper typically does not matter but, depending on what you’re making, a boxier shape may be more desirable (for instance, when making stuffed bell peppers). Peppers are available throughout the year but are in season during the summer and early fall months.

Store your bell peppers unwashed in the vegetable compartment of the refrigerator.  They will usually keep about a week or a week and a half. It’s also a good idea to include a damp cloth or paper towel in the vegetable compartment to help the peppers retain their moisture. Do not cut out the bell pepper stem prior to storage in the refrigerator. Bell peppers can be frozen without first being blanched. It is better to freeze them whole since there will be less exposure to air which can degrade both their nutrient content and flavor.

Preparation  & Cooking

Wash the peppers thoroughly before you prepare them for consumption or cooking.  I’ve posted a video I filmed a while back with a how-to on cutting up bell peppers.  Check that out for some suggestions (and pardon my sickly voice).

So…how about some ideas for how to eat them?? I could go on and on and on with this list, but I’m going to try and keep it short.

• Eat ‘em raw!!  All alone or with a (paleo-friendly) dip such as homemade french onion (homemade mayo with some yummy ornate onion salt!) or Everyday Paleo’s Red Pepper Walnut dip!  I always prefer raw over other methods but sometimes I have to mix it up!
• Roast them on the grill or in the oven.  It actually brings out even more of the sweetness (for red, yellow and orange!)
• Check out one of my recipe’s here.
• Stuff them and bake them.
• Sautéed in a stir-fry

Monday Ingredient: Okra

I hope you enjoyed last weeks posts about leeks (here and here)!

This week I’ll tell you a little something about okra.  Now, to me, okra is not exotic or strange.  However, being from Texas, I only know how to cook it one way.  Fried in buttermilk and cornstarch! (Memaw style!) I was sad when transitioning to Paleo because I really…really like okra and I’ve never had it, nor seen it cooked any other way!

Well, thank goodness to the wealth of Paleo resources out there, I found some great recipes! (here, here and here)

So.  Let’s talk okra!

What is Okra?

Okra is a member of the Mallow family, related to cotton, hibiscus and hollyhock. It is a tall (6 ft) annual tropical herb cultivated for its edible green (or sometimes red!) seed pod. It has heart shaped, edible leaves, and large, yellow, hibiscus-like flowers. The seed pods are 3 – 10 inches long and tapering. These tender, unripe seed pods are used as a vegetable, and have a unique texture and sweet flavor. The pods, when cut, exude a thick juice that is used to thicken stews (like gumbo).

Okra is also known as: Lady’s Fingers, gombo, gumbo, quingombo, okro, ochro, bamia, bamie, quiabo. In Spanish okra is quibombo; the French word is gombo, bamia or bamya, in India it is bhindi, and in the eastern Mediterranean and Arab countries bamies.

History

The name ‘okra’ probably derives from one of the Niger-Congo group of languages (the name for okra in the Twi language is nkuruma). The term okra was in use in English by the late 18th century.

Okra probably originated somewhere around Ethiopia, and was cultivated by the ancient Egyptians by the 12th century B.C. Its cultivation spread throughout North Africa and the Middle East. The seed pods were eaten cooked, and the seeds were toasted and ground, used as a coffee substitute (and still is).

Okra came to the Caribbean and the U.S. in the 1700s, probably brought by slaves from West Africa, and was introduced to Western Europe soon after. In Louisiana, the Créoles learned from slaves the use of okra to thicken soups and it is now an essential in Créole Gumbo.

Today okra is popular in Africa, the Middle East, Greece, Turkey, India, the Caribbean, South America and the Southern U.S. It is not a very common vegetable in most European countries, except for Greece and parts of Turkey.

Mature okra is used to make rope and paper! (Avoid those old woody pods!)

Nutrition

Okra is a rich source of dietary fiber, minerals, vitamins. The pods contain healthy amounts of vitamin A, vitamin-C, niacin, vitamin B-6 (pyridoxine), Vitamin K, thiamin and pantothenic acid and flavonoid anti-oxidants such as beta carotenes, xanthin and lutein. Vitamin A is also required for maintaining healthy mucus membranes and skin. Consumption of foods rich in vitamin-C helps body develop immunity against infectious agents, reduce episodes of cold and cough and protects body from harmful free radicals. Vitamin K is a co-factor for blood clotting enzymes and is required for strengthening of bones. The pods are also good source of many important minerals such as iron, calcium, manganese and magnesium.

Selection & Storage

Okra is a tropical plant which grows best in warm climates. Fresh and immature okra pods are readily available in the stores all year round, with a peak season during the summer months. The pods grow rapidly, being ready for harvest in about 60 days of summer weather, when grown from seed. They must be picked about 4 to 5 days after flowering, when 4 inches or so in length, before they mature and toughen.

The pods have attractively rich green color and neutral flavor. In the store, look for crispy, immature pods. They should snap easily in half. Avoid those that are dull and dry looking, blemished or limp. The best varieties are a rich green color.

Once at home, store in a paper bag in the warmest part of refrigerator, as temperatures below 45 degrees can damage okra. It does not store well, so use within 2 or 3 days at most. Eat them while they are fresh to obtain full benefits of vitamins and anti-oxidants.  Do not wash until ready to use, or it will become slimy.

Preparation & Cooking

Okra pods are one of the widely used vegetable in tropical countries.

There are several (Paleo) ways to cook okra:

• In Caribbean islands okra is cooked up and eaten as soup, often with fish.
• The pods can be pickled and preserved like in other vegetables.
• Okra leaves may be cooked in a similar manner as the greens of beets or dandelions. The leaves are also eaten raw in salads.
• Batter & fry it up!
• Gumbo
• Sautéed in olive oil or coconut oil
• Use it raw in salads.
• Okra can also be steamed, baked, pickled, boiled or stewed.
• Because of its similar flavor, it can be used in place of eggplant in many recipes.
• Chopped or sliced pods are then stewed or fried in low heat oil in order to remove mucilaginous content. It then, can be mixed with other vegetables, rice or meat.

Wash the pods thoroughly in the water in order to remove dust, soil and any residual insecticides.

When preparing, remember that the more it is cut, the slimier it will become. Aluminum pots will discolor it. Avoid long cooking times unless you are making soups, stews or gumbo.

When the pods are cut, they exude a mucilaginous (thick and sticky) juice that is an excellent thickener for stews and soups, especially Créole Gumbo. The flavor blends well with acid foods such as tomatoes.

Remember, okra is slimy and sticky – it is supposed to be that way. If you object to this quality, don’t eat okra. You can’t get rid of this quality by soaking or overcooking.

I should have a recipe demo for you on Wednesday.  Thanks for reading!!

Please use the sharing buttons below!! Also, click the link to the right under “Social Vibe” and help support Do Something. (its free!)

Thanks for reading!  ~*~JL~*~

(comment button is at the top by the title if you’d like to leave a comment!)

Recipe: Warm Spinach and Sweet Potato Salad (and cooking demo!)

Welcome to my very first full recipe cooking demonstration!!  In the past I’ve shown how to cut or prepare certain things (here, here,here and here) but I’ve never done a full on cooking demo.  Well, with the help of my super-awesome husband, I’ve got a video for you!! If you like it, I’ll make more!

The recipe is from Everyday Paleo by Sarah Fragraso. It’s one I thought would be an easy first choice and would also provide us side dishes (or meals) for a couple of days.  When I’m choosing a recipe, I always try to choose something that I can make a lot of.  This way I do not have to cook every night or I’ll at least have food for lunch the next day.

I also try to find recipes that I can cook quickly.  Under 30 minutes is ideal but this one took me about 40 minutes.  Sometimes the results are worth the longer cook time!

If you want to see the full demo, please watch my super-awesome video my super-awesome husband put together (below).

Here’s the recipe!

Warm Spinach and Sweet Potato Salad

3 cups peeled and diced sweet potatoes
1 tbsp coconut oil
1 apple diced
8 strips of bacon, diced
2 leeks, thinly sliced
6 oz of fresh baby spinach
Handful of sliced almonds for garnish

Dressing

¼ cup olive oil
1 tbsp apple cider vinegar
1 tsp spicy brown mustard (from Trader Joe’s)
Fresh ground black pepper to taste
1 tbsp of dried basil
Pinch of cayenne pepper

Preheat your oven to 400.  Toss the diced sweet potatoes with the coconut oil and spread evenly on a baking sheet.  Bake in your preheated oven for 20 minutes.  While the sweet potatoes are baking, cook the diced bacon in a large skillet.  Once the bacon is crispy, add the sliced leeks in with the bacon and saute for another 4-5 minutes.  Put your spinach in a large salad bowl and add the bacon and leek mixture. Toss well, letting the warm bacon wilt the spinach.  Add the apples and sweet potatoes to the salad and toss together.  In a separate bowl whisk together the salad dressing ingredients.  Pour over the salad, mix well and garnish with the sliced almonds.

via Warm Spinach and Sweet Potato Salad | Everyday Paleo.

Leighton and I are not fans of the salty/sweet combination of apples and bacon.  We tried this before in an apple/chard recipe and we were not big fans.  So, I decided to leave the apple out but you are more than welcome to leave it in.  Also, don’t be afraid to try other types of fruit such as mango or pear!

Also, any salad base is good.  Just make sure it’s a dark green.  The darker, the more nutritious!!  Arugula is good as well as a spring mix.  Either will work well in this salad in place of spinach.

Any nitrate-free bacon will also do for this recipe.  Penderson’s has a great applewood smoked that would go great if you’re adding the apples.

In all, my adjustments to this recipe were:

• Nix the apples
• Doubled the Leeks
• Used an entire package of bacon
• 5 cups of sweet potatoes
• Left out the almonds (for lack thereof)

Next time I will…

• Not forget the almonds!
• Try applewood smoked bacon
• Use spring mix salad
• Use less vinegar and more EVOO
• Bake/Grill some chicken to add to the salad
• MAKE MORE!!!

Leighton and I thoroughly enjoyed this meal in between videoing meals (we filmed two that day!)

Let me know any thoughts, feedback or questions!

Sorry for the crazy formatting going on in this post.  I cannot figure out what the deal is so I’ve given up…

Please use the sharing buttons below!! Also, click the link to the right under “Social Vibe” and help support Do Something. (its free!)

Thanks for reading!  ~*~JL~*~

(comment button is at the top by the title if you’d like to leave a comment!)