Mojitos recipe 

Summertime cocktails so are much fun!!!! We are visiting some friends who recently put in a pool so we are enjoying a beautifully sunny day and some poolside mojitos! The first round were traditional mojitos, but about as organic as you can get. And the second round of “fire and water” mojitos had a little kick, but were cooled off with some watermelon. Both were equally delicious!! 

I love a fun cocktail, but i don’t usually order them out because I don’t know what kind of gross chemicals are could be lurking in the mixers. I like to have control over what goes into my body. This is a super yummy, light and refreshing mojitos that doesn’t have a bunch of gross chemicals and additives in it. And it’s easy to whip up because we just use organic agave syrup instead of a simple syrup that would need to be made ahead of time.  For a cocktail, it’s about as organic as you can get. 

This recipe makes 4 mojitos. Cheers! 

Traditional mojito


2 limes (one cut into 1/4s, one cut into 1/8s)

3 cups of seltzer water or club soda 

4 tablespoons of organic agave syrup 

White rum 

20 Mint leaves, torn (about 5 per glass)

Ice cubes 

1. In the bottom of 4 glasses, place 2 slices from the lime cut into eighths, the torn mint leaves and the agave syrup. Muddle the ingredients together.  

2. Add 1.5 – 2 shots of rum and 5-6 ice cubes per glass. 

3. Squeeze 1 of the lime wedges from the lime cut into fourths into each glass and fill the glass with seltzer (at least 1/2 cup). 

4. Mix well and serve. 
“Fire and water” mojitos recipe:

I named these after drinking 2 mojitos so time will tell if it’s a terrible name or not. The “fire” is for a hot pepper that my husband grew in the garden and the “water” is from watermelon. 

Follow exact recipe above, but add 1 tablespoon of watermelon and a small slice of hot pepper to the bottom of the glass before you muddle it. This mojito has a little kick to it and a delicious watermelon hint. 

Shrimp Pasta with Lemon and Spinach

This shrimp pasta with lemon and spinach recipe is so easy, fast, and absolutely DELICIOUS. I’ve been making some version of it for the past few weeks at least once a week because it’s so easy and fast, my entire family (toddler and baby included) will eat it, and it’s healthy and sticks to our current diet plan. 

I really love using sautéed shrimp in weeknight recipes because it’s so fast and can take on any flavor you pair with it. Even though lemon, shrimp, and spinach remind me of a summery dinner, I love it because it’s light and we are having a very healthy month since it’s January and we are trying to kick off the new year right! 

I always buy wild caught shrimp because the farmed ones are YUCKY. Trust me, you don’t want to eat what they are feeding the farmed shrimp. Get shrimp from their natural habitat – THE OCEAN. Always keep an eye out for deals on frozen wild caught shrimp. Whenever I see a good sale, I grab a bag or two to keep in my freezer. That way, I can run the shrimp under cold water in my sink for about 5-10 minutes in a colander to thaw them out and dinner is ready in a flash! 

1 lb wild caught shrimp (if you can find it already peeled and deveined, I usually pay the extra couple bucks for this because with a baby and a toddler – I think it’s worth it!) 

6-8 oz organic pasta of your choice. Lately we have been using a lot of spelt pasta

1 lemon 

3 large handfuls of organic baby spinach 

3 tablespoons extra virgin olive oil 

Salt, pepper, garlic powder 


1. Thaw out your shrimp by running cold water over them in a colander in your sink. Or if you’re thinking ahead, thaw them overnight in your refrigerator. Then dry them with paper towels. Season both sides with salt, pepper and garlic powder. 

2. Boil water for pasta and cook according to the instructions on the box. 

3. Heat 1 tablespoon olive oil over medium high heat in a large skillet. Add the shrimp and cook for about 2 minutes on one side and an additional 1-2 minutes on the other side. When the shrimp start to curl up and become pink, they are done. Transfer cooked shrimp to a bowl and set aside. 

4. Add another tablespoon of oil to the skillet. It’s okay that it’s still dirty from the shrimp. It will all ended up married together later anyway. Add spinach and allow to cook down for about 5 minutes or until it’s all sautéed to the same consistency. Add salt, pepper and garlic powder to taste. 

5. In a large bowl or your pasta pot, combine your cooked pasta, cooked shrimp, sautéed spinach, the zest and juice from one lemon, and your last tablespoon of olive oil. Stir together carefully and check for seasoning. Add more salt, pepper and garlic powder if needed. Your shrimp pasta dinner is coming together!

I have been experimenting with all different kinds of pasta lately. We loved this spelt penne too:


If you have any other ideas for quick weeknight dinners, please share in the comments below!  Also, try out this shrimp pasta with lemon and spinach recipe and let me know what you think.

Vegan buttercream frosting 

Now that the holidays are over and I’m on a sugar detox, of course I’m dreaming of all the yummy things I ate the past month. These delicious (toddler decorated) Christmas Cookies and this birthday cake come to mind…. as I snack on these baby carrots. I made a vegan buttercream frosting on both that was just divine. 

One of my best friends, a self proclaimed meat eating vegan, has given up dairy and eggs this year to continue breastfeeding her son who has severe food allergies.  We celebrated her baby’s first birthday and had a Toddler Christmas Cookie decorating party in December. And since that sweet little boy is one of my favorite kids on earth, I made sure the toddler cookie party was completely vegan friendly. I wouldn’t have had it any other way, but my friend called me after the party and said she was so incredibly thankful that everything was vegan friendly because there was no other cookie party on earth she could have gone to and not had to worry about what crumbs her 1 year old was finding on the floor.  

For the sugar cookies I used the Minimalist Baker’s sugar cookies recipe and they honestly turned out AMAZING. The binder in them is puréed pumpkin and I was so impressed with how they turned out. 

For both the sugar cookies and the birthday cake, this is the butter cream recipe I used. Earth balance vegan buttery baking sticks worked like a charm and everything tasted delicious. Like so delicious that people didn’t know it was all vegan until we told them. And no one missed the dairy or eggs! Try it out and and let me know what you think. 

Vegan Buttercream Frosting
Easy vegan buttercream frosting that can be used to decorate cakes or cookies.
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  1. 1 cup softened Earth Balance vegan buttery sticks (leave them out on the counter overnight)
  2. 3 cups powdered sugar
  3. 1/4 teaspoon sea salt
  4. 2 tsp vanilla extract
  5. 3 tablespoons rice milk (or any other milk alternative you prefer - almond, coconut, hemp, flax, etc)
  1. Beat softened "butter" in your stand mixer at medium speed for 3 or 4 minutes until creamed.
  2. Add the powdered sugar and start the mixer on low speed and then gradually move up to medium speed as it incorporates in.
  3. Once all the sugar is incorporated, turn the mixer off. Add the vanilla, salt and milk in the bowl. Then then the mixer back to medium and beat for 3 minutes.
  4. These measurements have always worked for me, but if your frosting seems too thick, add a little more milk. If it seems too thin, add a little more powdered sugar.
Love Via Food

Vegan buttercream frosting

1 cup softened Earth Balance vegan buttery sticks (leave them out on the counter overnight) 

3 cups powdered sugar 

1/4 teaspoon sea salt 

2 tsp vanilla extract 

3 tablespoons rice milk (or any other milk alternative you prefer – almond, coconut, hemp, flax, etc) 
1. Beat softened “butter” in your stand mixer at medium speed for 3 or 4 minutes until creamed. 

2. Add the powdered sugar and start the mixer on low speed and then gradually move up to medium speed as it incorporates in. 

3. Once all the sugar is incorporated, turn the mixer off. Add the vanilla, salt and milk in the bowl. Then then the mixer back to medium and beat for 3 minutes. 

4. These measurements have always worked for me, but if your frosting seems too thick, add a little more milk. If it seems too thin, add a little more powdered sugar. 

Molasses Cookies

Molasses cookies are my absolute favorite Christmas cookie. They are slightly spicy from the ground ginger, warm from the cinnamon and cloves and they are SOFT. They are super easy to make and they are very fast. You could easily make these in about 20 or 30 minutes start to finish. 

These molasses cookies are also great for kids since they are so soft. I actually brought these in for my daughter’s birthday treat at her preschool because the teacher told me that they all just lick the icing off of cupcakes anyway – ha! The kids LOVED them! 

I also like to use blackstrap molasses which has lots of vitamins and nutrients from the sugar cane plant that are lost in the process of making sugar. Actually when my daughter was anemic, I used to give her a teaspoon of blackstrap molasses every morning to boost her iron. 


3/4 cup melted butter 

1/4 cup blackstrap molasses

1 egg

1 cup brown sugar 

2 1/4 cup flour

2 tsp baking soda 

1/2 tsp kosher salt 

1 tsp cinnamon

1 tsp ground ginger 

1 tsp cloves 

3-5 tablespoons granulated sugar 

(Use all organic ingredients if possible!)


1. Preheat oven to 375. Spray a cookie sheet with cooking spray. 

2. In a large bowl, whisk together melted butter, brown sugar, egg, and blackstrap molasses. 

3. Add in flour, baking soda, and spices. Mix well. You’ll end up with a really smooth brown dough. 

4. Put your granulated sugar in a separate bowl so you can roll the cookies in it before baking. 

5. Form small (about 1 or 1.5 inch) balls and roll them in the sugar before putting them on the cookie sheet. 

6. Bake for 8 minutes at 375 degrees. Cool completely before moving the cookies. They come out looking like this. 

These are what Santa will be getting this year!! Hope he likes them! 

Thanksgiving donations 

Recently at church, we were able to take  brown grocery bags with a grocery shopping list on it to collect thanksgiving donations for a local shelter. Basically, it is the ultimate way of showing LOVE via FOOD. So many times in my life it’s been easier to just write a check or toss a $20 towards a charity or fundraiser, but this ministry was one I wanted to be personally involved in. I went to my favorite grocery store with my list in hand and set out only for the items on it. I already did my grocery shop for my family for the week, so this trip was truly dedicated only to my Thanksgiving donation bag. It was such a good feeling picking out food for those in my community who can’t afford it this holiday season. I bought stuffing mix, mashed potatoes, gravy, sweet potatoes, corn, green beans, a pie crust, pumpkin pie filling, evaporated milk, macaroni and cheese, cranberry sauce, and cornbread mix for my Thanksgiving donation bag. I know how much it means to me to sit around the table and enjoy these things with my family, so I love being able to pay it forward and allows some others in my community to do the same with their loved ones. 
I’m not the best Christian in the world. We only make it to church once or twice a month. But honestly this opportunity to help others and show them love and compassion by providing them with food really spoke to me and made my heart feel full. The Operation Turkey coordinator at my church told me that we donated over 900 lbs of food and $745 towards buying turkeys for people in our community. That, my friends, is love. Via food. 

Do any of you have charities that you support that really speak to your heart over the holiday season?  Pleas Share them with me! It’s so important to give back and teach our kids to do the same. Xoxo

Roasted Sweet Potatoes

Have you heard about all the benefits of coconut oil but you just stare at the jar and wonder how the heck you’re supposed to cook with it?  These roasted sweet potatoes are a great “gateway recipe” for you to get your feet wet with coconut oil.  I recommend trying it out now for a weeknight dinner, and if you like it, it is a perfect side dish to add to your Thanksgiving Dinner menu. 

This roasted sweet potatoes recipe is super simple and loaded with superfoods.  I love roasting sweet potatoes in the oven with coconut oil for a little bit of natural sweetness, rosemary for a fragrant woodsy heartiness, and salt and pepper to balance it out and make it savory.  It’s so fun to make something so healthy that tastes delicious and feels decadent.


5-6 medium or 2-3 large sweet potatoes

1.5 tablespoons organic virgin coconut oil (cold pressed)

1 tablespoon fresh or dried rosemary, chopped

1/2 teaspoon kosher salt

1/4 teaspoon fresh cracked black pepper



  1. Preheat oven to 400 degrees F.
  2. Scoop out 1.5 tablespoons of coconut oil onto your baking sheet.  (I like to cover mine with aluminum foil for easy clean up).  If you’re new to cooking with coconut oil, the weird part about it is that it changes form with the temperature.  In the summer, your coconut oil might be completely liquefied.  In the winter, it might be rock hard!  The good news is that it’s very malleable and you can soften hardened coconut oil in your hands easily.
  3. Peel the sweet potatoes and cut them into pieces somewhere between 1/2-1 inch.  You are going for 2 things here: size uniformity so that they cook evenly and a size that looks pleasant to bite into.
  4. Add your cubed sweet potatoes to the baking sheet.  Sprinkle salt, pepper, and rosemary over them.  I love using rosemary from my garden, but dried rosemary works great too.  Thyme works perfectly here too.  This is where you will get your hands dirty.  If the coconut oil is solidified, work it in your hands for a minute first to soften it.  Toss with your hands to coat all the sweet potatoes completely. Try and get them all in an even layer. 
  5. Roast at 400 degrees for 35-40 minutes.  Halfway through, take them out and turn them with a spatula so that they caramelize evenly.  They are done when you see them start to brown on the outside and the inside is tender.

Do you have any healthy recipes that feel like a cheat? Share them with me in the comments! 

Slow Cooker Chicken and Rice Soup 

Slow Cooker Chicken and Rice Soup is one of those quintessential meals for the fall and winter months. It’s a delicious comfort food that is healthy and very easy to whip up! It give the same satisfaction as chicken noodle soup, but it’s gluten free and honestly it’s just easier.  

I’m not going to lie. I am one of those strange people who gets so much satisfaction from roasting a whole chicken, and then using the carcass to make chicken stock and then using the stock for a soup. There is something so gratifying about getting all you can out of that chicken with as little waste as possible. I also get whole chickens from my favorite local farm ( and I know the chickens live a happy life pecking around in the sunshine, the way it’s supposed to be. But I digress… even though I enjoy cooking that way, I also work full time and have a baby and a toddler. So a lot of days, aint nobody got time for dat.

This Slow Cooker Chicken and Rice Soup recipe is a perfect throw together FAST dinner with minimal prep work. Also, you can totally use frozen chicken breasts for it. How often have you thought oh CRAP, I forgot to defrost the chicken. What am I going to make dinner?? By the way, you can definitely use frozen chicken breasts in the slow cooker. I used to wonder about that. Age old mystery solved. 

If you’re not already buying organic frozen chicken breasts, you need to start. I usually pick them up at Trader Joe’s and keep them in my freezer to have on hand. This is a cost effective way to feed your family organic food. This bag was less than $15 for 2.5 lbs of chicken breasts (or about 6 breasts). With the USDA organic label, I feel good knowing the chickens weren’t fed GMOs and there are no antibiotics or growth hormones used. 

 While I’m on the subject of Trader Joe’s, I also love the frozen organic brown rice. The box has 3 individually packaged 10 oz portions and it comes in handy all the time. Several retailers sell these, so look in the freezer section at your favorite store. 

This slow cooker chicken and rice soup recipe is great for those families on a budget who want to eat organic. Try it out and let me know what you think! 


3-4 frozen chicken breasts 

1 small onion, roughly chopped 

4 celery stalks, chopped

20-30 baby carrots, halved 

4 cups or 1 quart organic chicken broth

2 cups water

1 10 oz frozen organic rice packet 

1 tsp kosher salt

2 tsp Italian seasoning

1/4 tsp cracked black pepper 

1. Chop your veggies. Throw them in the slow cooker with your frozen chicken breasts and spices. 

2. Pour your chicken broth and water over your chicken and veggies. 

3. Cook on high for 3-4 hours or low for 8-9 hours. 

4. Shred chicken with 2 forks. 

5. Add frozen rice packet (still frozen) and turn the crockpot to the warm setting. Let it sit for at least 10 minutes before serving. 

Side note: I tried to strain the chicken and vegetables for my 3 year old to try and keep my kitchen semi-clean. She forced me to give her the broth anyway. Ha, nice try mom!