Green smoothie recipe 

Green smoothies! 

I’ve made many kinds of green smoothies over the years,  but this is my current favorite! My best friend Natalie came to visit me right after I had my son and she made me these. I loved the recipe so much, I made her write it down before she left. Seeing her handwriting makes me happy! You know when someone just feels like “home” to you?  That’s our friendship. 


2 cups organic spinach or other greens 

2 cups unsweetened vanilla coconut milk (or any milk of your choice)

1.5 cups frozen mango 

1 frozen banana (if you don’t have them frozen, fresh is okay too!)

Dash of vanilla – optional, use if you aren’t using a vanilla flavored milk. 

1. I always blend my greens first so that they are super smooth and you don’t get chunks of spinach. Ain’t nobody got time for that. Combine greens and about half (or 1 cup) of the milk in your blender until smooth. 

2. Add in frozen fruit and the rest of your milk and blend. 

This is the milk Natalie and I love to use, but you can use whatever milk you prefer:

What are some of your favorite green smoothie recipes? Please share them with me! 

My Miscarriage Story

I originally shared a post about miscarriage on my “starter blog” in February 2014.  After I posted it, I had so many women reach out to me to talk about their experiences with miscarriage and infertility.  I feel compelled to share it again in hopes of inciting more conversation and support among our friendships.

The road to motherhood is unfortunately and too often a bumpy one.  For some reason, infertility and miscarriage are not discussed nearly enough, but it is so important to communicate our struggles and support other moms and moms-to-be.  Both infertility and miscarriage are so extremely common.  I understand that talking about it isn’t for everyone, but for me – when I had my first miscarriage, I NEEDED support.  My husband was wonderful, but I also needed the support of women.  1 in 4 experience miscarriage. It’s not rare.  Why are we so quiet about it?

My husband and I weren’t even actively trying when we get pregnant the first time.  I was in the process of “regulating my body” (whatever that means) since I had been on birth control for 10+ years and I really wasn’t expecting to get pregnant. But lo and behold, the first month after stopping the birth control, 6 positive pregnancy tests later… I was pregnant. I remember my husband trying to gauge my reaction and him saying to me, “I feel like you’re not excited. Are you okay with this?” I was definitely okay with it – but I was a little in shock and needed a week or so to get used to the idea. I downloaded 4 pregnancy apps, we told our parents and only a couple close friends, and we knew the due date – August 18, 2013. Wow, we were having a baby.
Fast forward 2 weeks, I started feeling really crampy one night. I googled cramps 6 weeks pregnant and was comforted by the internet telling me that some cramping was normal as long as it wasn’t accompanied by bleeding. Well by the next morning I was bleeding. And I bled and bled and bled. I was used to nice light birth control periods, so this heavy bleeding and having to wear a pad (hadn’t done that since middle school) added insult to injury. Also, I was working alongside my boss that day I started bleeding. I made it through most of the day without him noticing anything was wrong and then late in the day he looked at me and asked what was wrong and I just broke down. He sent me home and told me to take care of myself and that work would be there when I was ready. He was so wonderful. I had JUST started to get SO excited about the baby. And just like that, it was gone. I had to go into my doctors office for bloodwork 3 times to make sure the hCG levels were dropping and everything was exiting my body naturally so that I didn’t need a D&C. After that, I couldn’t have been more ready for a baby. My husband and I started actively trying and I was pregnant with Lyla after 3 months. Until I reached 12 weeks with her, I was terrified. I definitely felt cramps with her in my first trimester, but I only spotted a little bit once and it was after a workout. Luckily, our sweet girl was born November 12, 2013.
Since being open about my miscarriage, I have been able to help several of my friends through their experience of loss. I think it is so important for women to be there for each other and understand that this is so so common. And you don’t have to go through it alone. It’s so sad when it happens but for some reason, the societal norm is to remain hush hush. With my second pregnancy, I told everyone that I was pregnant early on because I knew that if I lost the baby, I would be telling them that too. We didn’t tell many people the first time we got pregnant because “you’re not supposed to in case something were to happen”. Well something did happen – we lost our baby and I ended up telling my friends that we miscarried anyway and most didn’t even know I was pregnant. I definitely think that if you are a private person and you wouldn’t want to tell people about your miscarriage anyway, then keep it private and lean on your husband or close family members. That is not me. I fell subject to some societal norm telling me not to share the news of our pregnancy until it was “safe”. And I broke societal norms by being vocal about our loss.
I want all women to know that IT IS OKAY to talk about this. It happens ALL THE TIME. 1 in 4. That’s so many women. Why do we insist on remaining silent? What do we gain from holding it all in? I hope that anyone who reads this knows that they are not alone and there IS hope. There is a good chance – a 3 in 4 chance that they WILL have a baby and they WILL carry it to term. We cannot control the timing and sometimes accepting the lack of control is the hardest part. We all have to stick together and be there for each other. I remember thinking, “What the hell – I spent so many years of my life trying not to get pregnant or have a baby and now that I want a baby, I can’t have it.” We think crazy things and feel very sorry for ourselves during these times of loss. And it’s OKAY and NORMAL to grieve and be upset. But WE CAN and will GET THROUGH IT. Drive on sisters, motherhood isn’t easy. And the process of becoming a mommy isn’t easy. But we all need to stick together and support each other so that we can all make it out alive. Even when the baby in your tummy didn’t get to.
My sweet miracle baby after experiencing a miscarriage
My Rainbow Baby

Vegan Pumpkin Bread

Vegan Pumpkin Bread Recipe – Happy fall, y’all!! This recipe is great for those who are avoiding eggs and dairy, but still want to participate in the PUMPKIN-ness of fall!! It is a favorite in our house, and I also love to give this bread as a gift as it holds up really nicely and freezes well.  I sent some in Lyla’s backpack for her preschool teachers, and mailed one to my cousin who is a freshman at Virginia Tech.

The reason I developed this recipe is for my friend Maggi who is breastfeeding, but her son has a severe dairy and egg allergy.  The pumpkin bread recipe that I have made for years had 4 eggs in it, so I wanted to see what happened if I tried flax eggs instead.  You honestly can’t taste a difference.  Maggi also loves chocolate, so that’s the reason for the optional chocolate chips add in!  Just look for the Vegan label on the chocolate chips.  Try this vegan pumpkin bread recipe and let me know what you think!

Vegan Pumpkin Bread
This Vegan Pumpkin Bread recipe is a perfect fall staple for those breastfeeding moms who are avoiding eggs and dairy.
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
  1. 3 1/2 cups organic all purpose flour
  2. 3 cups organic raw granulated sugar (or coconut palm sugar)
  3. 2 tsp baking soda
  4. 1 1/2 tsp kosher salt
  5. 1 tsp cinnamon
  6. 1 tsp nutmeg
  7. 4 tablespoons flax meal, 1/2 cup water
  8. 2/3 cup water
  9. 1 cup organic canola oil
  10. 1 15 oz can organic pumpkin
  11. 1 cup vegan or dairy free chocolate chips (optional)
  1. 1. Preheat oven to 350. Mix flax meal and water in a bowl and set aside for at least 5 minutes. These flax eggs are a perfect substitute for eggs.
  2. 2. Mix all dry ingredients (except chocolate chips) in your mixer.
  3. 3. Add wet ingredients and mix until combined.
  4. 4. If using, add chocolate chips last and mix for 15 seconds.
  5. 5. Pour evenly into 3 bread pans greased with cooking spray.
  6. 6. Bake for 1 hour. Let cool before serving.
  1. Freezes well! Perfect for those avoiding eggs and dairy.
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3 1/2 cups organic all purpose flour

3 cups organic raw granulated sugar (or coconut palm sugar)

2 tsp baking soda

1 1/2 tsp kosher salt

1 tsp cinnamon

1 tsp nutmeg

4 tablespoons flax meal, 1/2 cup water

2/3 cup water

1 cup organic canola oil

1 15 oz can organic pumpkin

1 cup vegan or dairy free chocolate chips (optional)


1. Preheat oven to 350. Mix flax meal and water in a bowl and set aside for at least 5 minutes.  These flax eggs are a perfect substitute for eggs.

flax egg
2. Mix all dry ingredients (except chocolate chips) in your mixer.

3. Add wet ingredients and mix until combined.

4. If using, add chocolate chips last and mix for 15 seconds. I love this kind when avoiding dairy!

5. Pour evenly into 3 bread pans greased with cooking spray.

6. Bake for 1 hour. Let cool before serving. Freezes well!

What are some of your favorite fall recipes? Leave it on our Facebook page 


Paleo Pad Thai

This paleo pad thai recipe came to me on a snow day last winter. With 6 inches of snow, I certainly wasn’t going to the grocery store.  I looked in the fridge and realized I had a bag of broccoli slaw that needed to be used. I also saw that I had frozen shrimp in the freezer and had a lightbulb moment 💡 (Try and hold your applause, this doesn’t happen often when you’re a toddler mom).  Try it and let me know what you think!

Paleo Pad Thai
healthy asian recipes
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  1. 1 bag organic broccoli slaw
  2. 1/2 bag frozen raw shrimp – I used about 20 shrimp. (Try and get wild caught if possible!) run the shrimp under cold water in a colander for 5-10 minutes until no longer frozen. Dry off with paper towels.
  3. 2 organic cage free eggs
  4. 1/4 cup organic coconut oil
  5. 1/3 cup almond butter. (I make my own every week but jarred is great too)
  6. 1-2 tablespoons Bragg’s liquid Aminos
  7. Garlic powder (or fresh if you have it)
  8. Ground ginger (or fresh if you have it)
  9. Sea salt and ground black pepper
  10. Cayenne (optional)
  1. 1. Heat coconut oil over medium high heat in a skillet. Add the thawed shrimp and season with salt, pepper, ginger, and garlic powder and flip over after about 1 minute. These will only take about 2-3 minutes to cook. Once they are pink and curled up, they are done. Put the cooked shrimp in a bowl and set aside.
  2. 2. Turn the heat down to medium and add the almond butter and liquid Aminos to the coconut oil that you just cooked the shrimp in. Add another tablespoon of coconut oil as you whisk these together.
  3. Once whisked, add the broccoli slaw and use tongs to continually cook your “noodles”.
  4. 3. In a separate pan, scramble 2 eggs with salt and pepper. Break apart into bite sized pieces with the spatula.
  5. 4. Once your broccoli slaw noodles are cooked to your liking (I would say it took me about 8 minutes), turn off the heat. Add your eggs and shrimp and a little cayenne for heat if you want. You can also top with sesame seeds if you like them.
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