Followers of this blog are aware that I am a big fan of Chipotle and that I have lunch there most days of the week. While the food is generally considered healthy, it is high in sodium, and the serving sizes are generous to a fault. In order to help me reduce my blood pressure, per my doctor’s advice, Jeanine reverse-engineered the Chipotle recipe to prepare a version that is low in sodium and packaged in calorie-appropriate servings. I call this food Jepotle in honor of the chef. The plan is to prepare a sufficient amount at a time to last for the week. I am enjoying such a meal as I type, and I am filled with gratitude for a partner who cares for me in such a meaningful way.