This truly is one of my favorite places to be on the planet. This was my 5th time to Costa Rica, and just like all of the times before I fell in love.

The food, the people, the beauty, and the experience… always life-changing.

My hubby Luke and I were able to help lead a group of high school seniors from Berean Christian School (which, let me stop and mention, how awesome is it that Berean offers these trips for students?).

I couldn’t have been more proud of this group of teenagers. They worked their tales off and built a house for a family in need in just three short days. Incredible! (We worked in partnership with Joshua Expeditions and YWAM’s Homes for Hope)

Not only that, we were able to put on a VBS for the children in that particular area we were doing ministry in.

I also had the privilege of making some new friends on this trip. Stay tuned to the blog in the coming weeks for a Q & A with Paola, a local missionary in Costa Rica who has an organization that works with girls and boys involved in sex trafficking and prostitution.

For now, here are some images from our trip!

This is Guadeloupe with her son Symir. We built the home for her, her husband, and two sons.

And in honor of yummy Costa Rican cuisine… a little “How To” for you as well!

Sweet Plantains 

What you will need:

2-4 Plantains (the darker in color the peel, the sweeter they will be)

Agave Nectar

Coconut Oil

Himalayan Sea Salt

Directions:

Peel and cut plantains like below…

In frying pan heat 1 tablespoon of coconut per plantain (so I did two, so put in two). And 1 teaspoon of Agave.

Cook plantains to preference. I like them to be caramelized on the outside and soft in the middle.

When done, put a tiny bit of salt on the top (gives it a yummy sweet and salty flavor).

Serve as a side dish. I served them the other night with Egg Torillas and Guacamole.