What’s Cookin’ Wednesday: Coconut Crusted Cod with Mango Salsa

This recipe was a request by one of our teen chefs at work. She’s the first to complete our teen program, which requires that all of our teen volunteers take command of the kitchen and become a mentor chef for new teen volunteers. Once they can do that, have volunteered for us for at least one year, and have completed our kitchen and garden curriculum, they receive a chef coat with their name embroidered on it.

Last week, we awarded our first teen with her own chef coat, and since she is a serious foodie who now dons a chef coat, I asked her what dishes she would like to see on the menu this week. She chose stuffed zucchini, Thai salad, Indian curry and cod with mango salsa. What a killer menu. Thanks for your hard work and inspiration, girl!

You could use organic store bought coconut milk to make this recipe even faster to execute, red onion in place of radish, and any other white fish you have on hand.

Using organic ingredients is best for maximum health benefits, but it’s difficult to shop 100% organic, so I recommend you at least get processed foods and produce that’s on the dirty dozen list in organic. 

(c=cup; t=teaspoon; T=tablespoon)
Serves 4


1 small ripe avocado, diced
2 T finely diced locally grown radish
1 medium ripe mango, skins removed and diced
1 lime, juiced
Minced mint to taste
½ c organic finely shredded dried coconut
1 t organic onion powder
1 t organic garlic powder
1/2 c homemade organic coconut milk (2 T organic dried coconut + 1/2 c boiled filtered water, blended & strained)
Four ounce wild caught cod fillets
2 T organic unrefined coconut oil, melted
Cilantro leaves for garnish
Sea salt and black pepper to taste


1.) Preheat oven to 350°F and line a baking sheet with unbleached parchment paper.
2.) Mix the first four ingredients in a large mixing bowl and season to taste with salt, pepper, and freshly chopped mint. Set aside.
3.) In a shallow baking dish, mix the coconut, onion powder, and garlic powder. In a separate shallow baking dish, pour the homemade coconut milk.
4.) Season fish generously with salt and pepper, then coat evenly in the coconut milk.
5.) Dredge in the shredded coconut mixture, and arrange evenly on the parchment paper lined baking sheet.
6.) Drizzle with melted coconut oil and bake until lightly golden brown on the outside and white and flaky on the inside (about 15 minutes).
7.) Serve with mango salsa and garnish with cilantro leaves.

Recipe copyrighted by Laura Rodriguez. 

Happy Cooking!

What’s cookin’ in your house today???!




Rue Turns Two!


We’re celebrating baby girl’s birthday all week because she turns 2 this Saturday! I told the family that her birthday wouldn’t fall on a Saturday again for another 7 years, so this year would be the year to come to Tennessee for a birthday weekend, and they are!

I can’t friggin’ wait until they’re all here to party with us and see how cute and funny this little human is right now.

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Adventures in Organic Gardening 

OMG. I started planting two weeks ago and we’re finally almost done for a while! All I have left to do is plant carrots and peas and then broccoli rabe, eggplant, and butternut squash once the spring crops are harvested. And build trellises for the zucchini, cucumbers, and peas.

I can’t wait to see how much money we save on our grocery bill!

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10 Ways to Eat Chia Seeds + Bonus Recipe!


Chia seeds are the seeds of a plant in the mint family that’s native to Mexico and Guatamala. They are a great natural energy booster because of their unique ratio of protein, healthy fats, and fiber. Chia seeds are the best plant source of Omega 3s, so vegetarian and vegan friends, please try them out!

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Save on Your Water Bill With This Affordable Backyard Tool

We have always wanted space to live more sustainably. It’s so hard to do when you’re moving every few years from apartment to apartment. 

This little plot of land in the country is allowing us to fulfill that dream in a variety of ways. One of my favorite ways right now is collecting rain water. 

We got this rain barrel a few weeks ago and I’m loving it! After just two small rains, the 65 gallon barrel is already full. 

I’m excited to see how many gallons of water we save by using my new favorite yard tool. 


-water gardens, house plants, trees, compost, etc. 

-drinking water for animals

-animal baths 

-beauty products (in place of distilled water in apple cider vinegar rinse for hair, body spray, etc.) 

-in place of tap water in homemade cleaning products

-dish washing 

-cleaning projects (mopping, steam cleaning, etc.) 

-outdoor showers 

-outdoor water play

You can also create a filtration system and use rain water for cooking if you wanted to! 

All you have to do to install your rain barrel is place it on top of two large cinder blocks so gravity will force the water out of the spouts (one spout is for a garden hose and the other is up high to fill buckets), and route a gutter directly into the rain barrel with a flexible gutter extension. 

We planted perennials around it to cover up the cinder blocks and put a nice planter of annuals on top just to help beautify it a bit.

Rue loves it too! 

What’s your favorite sustainable living project right now? 

Happy Thursday! 



How to Make Almond Milk Lattes with Just Three Ingredients and a Blender 

I recently gave up drinking coffee. I made it a good month. Then one day I was so tired I absolutely could not get through work without some serious java assistance, so I stopped for a coconut milk latte on the way to work.

It certainly helped me get through the day but I live in the boondocks so I don’t have the option to buy lattes everyday. Plus, I hate spending money on stuff I can easily make at home for less.

Plus, making nut milk lattes at home is crazy easy. And you don’t need an espresso machine or a milk steamer.

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Immune Boosting Spice Blend


I am so excited to announce that we have launched an Etsy Shop where we will sell a variety of handmade organic natural living products that are safe for the whole family!

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