It has been two years since my last blog post. I plan on starting to post recipes again, and will begin another Whole30 on February 15th. My blog is generally a “paleo” food blog, but I’ve decided to make my first post back about Kombucha, considering the time I started drinking it coincides with my last blog post.

A question I’ve heard dozens of times over the last 2 years since I started drinking it…

What IS Kombucha?

My response is usually “Kombucha is a fermented tea beverage.”

This answer doesn’t usually suffice. People have more questions… and that’s where this post comes in.

I started drinking Kombucha (AKA “mushroom tea”) two years ago when I was getting recurrent throat infections, on a different antibiotic every month and was having stomach problems because of it. I couldn’t eat much, my stomach was upset all the time, I was losing weight and lost my appetite. And if you know me at all you know how much I love to eat and how terrible this was for me. Kombucha detoxifies, provides vitamins and amino acids, and helps with digestion through its probiotics.

Kombucha is pretty expensive, but with its popularity growing, more people are starting to brew themselves to save money. I have to say, I was pretty scared to brew it myself. I was afraid of mold, cultures and bacteria… but the more I read about it, and the more people I met that had done it themselves, the more excited I got at the thought of making it myself. A friend from work told me she had been doing it for a few months, so I decided to buy the book “Kombucha Revolution” by Stephen Lee after having borrowed it from her for a couple of days. I ordered a SCOBY (Symbiotic Culture of Bacteria and Yeast) online (Amazon) from Karma Cultures and started gathering supplies.

This is my first time trying to make Kombucha for myself, so I decided to take some pictures and take you along the journey with me.

The Karma Cultures Company sends you an Easy Brew recipe for a 1 Gallon jar along with your SCOBY, and in only 5 steps it was pretty easy to follow.

What will you need? A SCOBY and “starter tea” (included with the SCOBY at Karma Cultures), purified water, 6 tea bags (organic high quality is best, green, black, oolong or a combination), organic evaporated cane sugar, a tea kettle, a wide mouthed gallon glass jar, a thermometer and patience.


Step 1: Make the Tea – Boil 4 cups of water and let 6 bags of tea steep for 10 minutes.

Step 2: Sweeten Tea – Stir until the sugar has dissolved. This is the food for the culture to “eat” over the next 7-28 days


Step 3: Cool Tea- putting a SCOBY in too warm water can kill it or cause mold


Step 4: Add healthy bacteria (SCOBY)

Step 5: Wait, ferment. Cover with a cloth and elastic band, and keep in a warm dark place (in the cupboard above my fridge.)


Day 3: You can start tasting at this point. Take a straw and go to the side of the jar and take a sip. If it’s still too sweet, let it sit for a few more days. 7-28 days is the suggested

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Apple Crisp


5 Organic Apples peeled and sliced (I used royal gala)

2 tbsp. coconut oil or ghee, divided

1 cup chopped pecans or walnuts (or both)

1/2 cup Almond Meal

2 tsp cinnamon divided

4 tbsp maple syrup divided

Sprinkle of Pink Himalayan Sea Salt

Preheat oven to 350 degrees.

Preheat a pan on medium-high, melt 2 tbsp coconut oil. Place 1 tbsp melted coconut oil in a bowl to use later. Place the peeled and sliced apples in the heated pan with the remaining coconut oil. Sprinkle with 1 tsp of cinnamon and sautee until soft. Once soft you can pour 2 tbsp maple syrup in with them.

Meanwhile, place chopped nuts, almond meal, 1 tsp cinnamon and 2 tbsp maple syrup in the same bowl you put the melted coconut oil in. Stir to combine.

Once the apples have softened and released some of their juices place them in an oven safe dish and cover with the nut mixture. Sprinkle with pink Himalayan sea salt and bake for 45 minutes. Once again, my oven sucks… so please use your judgment when baking the apple crisp. If it looks like its starting to burn at 35 minutes take it out.



Primal Skin Care- Dealing with Acne

Since I was 16 years old I have been using Proactiv. It’s an acne product made with Benzoyl Peroxide. It’s pretty harsh on your skin in the beginning, I had very dry and sensitive skin but after a while my skin got used to it and it started working quite well. It should be noted that this was around the same time I started taking birth control pills.

I started the paleo diet about a year ago, and a few months later I started thinking about not only what I was putting in my body but the products I was using on my body. I took a big step and stopped taking the birth control pill, and after that my skin started getting bad again. And I continued using proactiv for a few more months but it wasn’t helping much. My acne had changed, it was on the sides of my face, my jaw line and hairline, they are deep and painful, not like they used to be.  I figure it’s hormonal.

I did the 21 Day Sugar Detox by Diane San Filippo http://the21daysugardetox.com/ hoping that this would help my acne. It didn’t. I also completed the Whole30 http://whole30.com/ and saw improvements after around day 35.  (sometimes you need a Whole60 instead of a Whole30)

I stopped using Proactiv in November 2013 and decided to try Primal Life Organics Paleo Skincare http://www.primallifeorganics.com/. The concept is basically that using natural oils on your skin will not dry out your skin and therefore your skin won’t produce as much sebum, balance out your normal skin pH and therefore less acne. The products are also supposed to reduce inflammation and bacteria.

It was pretty expensive, but I figured it would last me a couple of months and I really wanted to see if it would work. It came with a face wash, toner, serum and moisturizer. I have to admit, they were really stinky. I didn’t even think I could use them again after the first time. But they did feel good on my skin, made my skin feel very soft, and the moisturizer was very effective. After a week I thought I saw a difference in my acne, and after a night of sleep with the serum on my face I thought I could see the acne disappearing before my eyes… unfortunately this did not last.  I continued to use it for a few more weeks but the acne continued and even got worse, the pimples were deep and painful.

Sadly, I returned to Proactiv and even considered going back on birth control.

A few people have suggested that I keep it simple. You know… those people who can wash their face with any soap and never have a pimple in their life (oh, except when they get a tiny little white head that they have to point out for you to see and its the biggest zit in the world*sigh*). But anything is worth a try at this point. I tried the pH balanced “Spectrum” gel with no avail. I also had people tell me about just putting coconut oil on your face… but I was skeptical about that.

I started seeing more and more posts about coconut oil and its benefits, especially for the skin. It’s antibacterial and antimicrobial benefits… I also started looking into the healing benefits of Vitamin E, and how it smooths and protects the skin. I found a recipe on pinterest for whipping together coconut oil and vitamin E to apply to the face and I decided to give it a try.

I have to say I saw some improvements after only 2 days.  I am putting it on morning and night, after washing my face with soap, all over my face and neck. Some of the discoloration on my face from acne scars have started to diminish, my face always feels moisturized, never dry, and I have not had one new zit since started to use it a week ago. I hope the benefits continue! It’s only been a week but I’m going to keep going!

Paleo Lasagna

Over the weekend I went to a cottage for a bachelorette party. Our Saturday night meal was lasagna, which can be all kinds of bad for me and my stomach. In order of worse to less worse symptoms; #1 being cheese, #2 being pasta, #3 being the garlic bread that is usually served along with. SO I decided to do some research and try to make a lasagna without cheese or pasta.

I found the following recipe:



Coming out of the pan it looked like a pile of mush. It was more than edible, and I had more than one serving which means either I was really hungry or it was pretty good. The cashew nut ricotta cheese was pretty awesome, and the zucchini noodles were pretty successful. I probably wouldn’t make this for non-paleo guests, but I’d say it’s worth a try!

Whole30 – La Fin

Here we are, I finished my first Whole30.

I ordered the book by Melissa and Dallas Hartwig “It Starts With Food” at the beginning of my Whole30 and read it throughout my last two weeks. I learned a lot, and I think I will be able to use this knowledge and do it better next time.

I explored some new foods options, and learned breakfast doesn’t have to be eggs and bacon. I learned I do not NEED coffee when I wake up or at the beginning of a shift nor do I need to chew gum to get through my night shifts. I finally committed to finding and buying meat from a local, organic source, and buying grass fed beef. I also was able to get some bacon that is free of sugar and nitrates.

Although I didn’t see any drastic changes, I did see some changes.

Better Sleep: My insomnia is definitely much better than the last few months, although I still am not sleeping as soundly as I was a year ago it is much better. On top of eliminating alcohol and coffee, I also started taking a Magnesium, Zinc and B6 supplement before bedtime.

Better energy levels: I found I was better functioning off less sleep than I was previously, and this was without the help of coffee. I’m also not as hungry as often as I was before.

Better Hair: My scalp isn’t as dry and itchy as it has been all winter, and my hair feels softer and looks shinier.

Quick Healing: I went sledding and crashed into a tree during Week2 of the Whole30, my face was all scratched up and bleeding and I had a fat lip, within 3 days it had healed completely and no one could tell (with the help of applying coconut oil topically as well).

For a list of 30 reasons to do the Whole30, visit The Clothes Make the Girl blog: I scratched off about 18 of the 30.


As I finished reading the book, I realized it’s important to go into the Whole30 with no exact expectations. If you’re doing it simply to lose weight, or get rid of acne, or get rid of sugar cravings, or whatever, you might lose sight of what is important and miss out on the bigger picture.

I had previously done the 21 Day Sugar Detox to help with my acne, and I have to admit, it’s one of the main reasons I went into the Whole30 as well. Unfortunately, I have not seen much improvement. But this just tells me that there are other things I need to work on. I know my stress levels are high and my hormone levels are off because my sleeping patterns are a complete mess because of my shift work. Sometimes, a clean and healthy diet just can’t overcome the other things we do to our bodies. I know I should exercise more, I know I should go outdoors more, I know I should have a more regular sleeping pattern, I know I shouldn’t work overtime… these are things that I have learned I need to work on. Next Fall, after my sports season has finished (I’ve already paid and committed for the summer), I’m going to try to commit to a regular yoga routine.

When I started the Whole30 back in February with a friend of mine, I said to her “Just think about it, by the end of the 30 days it will be warmer outside and Spring will have arrived!” Boy, was I wrong. This winter has been incredibly long and dreary, and it takes a toll on people’s mental and physical health. I’m extremely excited for the spring and summer so I can start going outdoors more and go to the Farmer’s Markets for my produce.

As I said in a previous post, there’s nothing I’m going to jump to eating or drinking simply because I am done the Whole30. Although I do plan on drinking alcohol on St Patrick’s Day. Cheers.

Beef and Kale Frittata

Looking for an easy breakfast that’ll give you some leftovers for a day or two? Once a week I usually make a quiche or frittata that will last me for a few of my night shifts so I have something to eat when those early morning cravings hit or when I wake up with hunger pangs there’s something ready right away for me to eat. I usually put bacon in my quiche or frittata… but since I am doing the Whole30 and can’t find or afford sugar and nitrate free bacon I’ve been experimenting with different meats. Ground beef makes a yummy frittata! (Can you tell I love the word frittata? count how many times I use the word frittata in this post)


You will need a cast iron skillet for this frittata recipe.


1/2 pound lean ground beef (grass fed if you can get it!)

1/2 sweet onion, chopped (I like to use sweet onions in my recipes because they don’t make you cry as much)

2 cloves of garlic, chopped

1 large zucchini (shredded and drained of excess liquid with cheesecloth or paper towel)

A few kale leaves (washed, dried and cut up)

10 large organic eggs

1/4 cup coconut milk 

2 tbsp ghee, divided

salt and pepper to taste


Place the cast iron skillet on medium heat, melt ghee. Preheat oven to 350 degrees.

Add garlic and onion to pan and fry until onions are translucent. Then, using your hands, crumble the ground beef into the pan, sprinkle with salt and pepper and cook until you can’t see any more pink. Drain the fat. Place the beef in a bowl.

Add a bit more ghee to the skillet, and sautee the kale and zucchini for a couple of minutes, until the kale is wilted. Meanwhile, whisk the eggs together in a bowl with the coconut milk and sprinkle with salt and pepper and whatever other herbs you like. 

Then place the beef back in the pan. Then pour the eggs on top. They should just about cover the beef and kale. I don’t usually stir it at this point, but if you want to spread things out you can. Decrease the heat and leave on the element for about 5 minutes, don’t stir, to let the bottom set, until you see the edges are about cooked and the eggs are bubbling a bit in the middle. Then use an oven mitt and place the entire cast iron in the oven at 350 degrees for about 15 minutes, or until the edges are golden. Let it sit for about 15 minutes, then slice it like a pizza and enjoy your frittata!

Whole 30 Week 2 Beef Stew

Every week since the beginning of the Whole30 I try to make one large meal each week that will last me a few leftovers for my shifts so I don’t have to sacrifice sleep to have a good meal to take to work! Week 1 was a roast, I also made a Shepherd’s Pie, and week 2 is a beef stew. Week 3 will be a paleo pad thai, and week 4 will be Chili!

Jasmine’s Whole30 Beef Stew

½ butternut squash, chopped into cubes
1 small rutabaga (turnip), chopped into cubes
2 large carrots, chopped
2 celery stalks, chopped
1 sweet onion, chopped
2 large parsnips, chopped
1-2 lbs beef hip stew cubes, cut into 1 inch pieces
4 cloves of garlic
Salt and pepper to taste
2 tbsp dried oregano
1 tbsp dried thyme
1 tbsp dried basil
1 tbsp coconut oil
1 box of organic beef broth
1 small can tomato paste
¼ cup tapioca or arrowroot flour
Heat pan to medium heat, melt 1 tbsp coconut oil, ghee or other fat.
Turn slow cooker on low.
Sprinkle the beef with salt and pepper and brown the beef on all sides in batches.

Transfer batches to slow cooker. Once all the beef is browned, place garlic and onions in pan and stir until onions are soft. Add ½ box of beef broth into pan and stir, adding tomato paste and stir for 2 minutes. Add oregano, basil and thyme.
Place all chopped veggies in slow cooker and stir, then add broth/tomato mixture on top along with the rest of the beef broth and stir again. Cook on low for 6 hours.
Turn the slow cooker on high, take a tbsp of the liquid from the slow cooker and whisk together in a small bowl with the tapioca or arrowroot flour, when well blended add to the slow cooker and stir. Leave on high for about 30 minutes, this will thicken the stew.

Then it should be ready to consume!!