Water is essential to the health of your body. Just like gas in a car, we cannot function without it. But who says water has to be boring? While I love the stuff as is, sometimes water with a boost of flavor makes it easier to drink. I love to play around with different infusion combinations. It’s an easy way to boost your consumption of nutritious herbs, fruits and veggies and support the health of your body through something you have to have. The best part is you can create any combination that works for you.
This mix that I made is really to support good digestion. Now while juniper berries are not your average stocked item, spice companies like Red Stick Spice carries it for about two bucks a bag. With stores like Red Stick, I love that you can buy just how much you need to try out something new, rather than investing in large quantities of something you will use sparingly. Since I made my own blend, I purchased reusable muslin tea bags to make removing the ingredients from the water easy. You can also always strain it with a mesh strainer. If you do, I would steep one kettle of water and let it steep for 30 mins to and hour, strain it into a bowl then add the water back into the pitcher and fill the rest of the pitcher with room temp water. This will last all week in the fridge. Check out the recipe below and enjoy!
1/8 cup dried juniper berries
2 1 inch pieces of ginger
1 tbsp. Tarragon (dried or fresh)
1 lemon sliced
1 orange sliced
2/8 cup of orange mint or basil
- Bring a kettle or pot of water to boil.
- Rinse and slice citrus. Add to a large pitcher.
- Rinse and peel ginger. Add ginger and other ingredients to a muslin tea bag. Add to pitcher.
- Add water, top and steep for 30 mins to an 1 hour.
- Remove citrus and satchel. Refrigerate and enjoy.
Breakfast is the most important meal of my day. I tend to eat like a queen for breakfast and smaller meals through the rest of the day. To keep things interesting I like to try new things like homemade granola for my cereal or yogurt bowls. It’s an easy way to add in extra nutrients from foods like chia seeds, hemp hearts and pumpkin seeds which are loaded with fiber to keep you feeling fuller longer and wonderful omega 3’s for heart health and other health benefits.
I was pleasantly surprised that this only took about 30 minutes to make and was enough for 6 servings. You can always bake it a little longer if you’d like more crunch or color. Check out the recipe below and share your thoughts.
2 1/2 cups rolled oats
2 tbsp. chia seeds
2 tbsp. flax seeds
2 tbsp. hemp seeds
1/8 cup honey
1/8 cup molasses
1/4 cup coconut oil
1/2 tbsp. sugar *optional
- Preheat oven to 300 degrees and line a baking sheet with parchment paper.
- In a medium bowl add oats and seeds. In a small bowl mix honey molasses and coconut oil well.
- Add content to oats and seeds and mix well.
- Add in an even flat layer to baking sheet and bake for 20 minutes.
- Stir with a spoon or fork to brown evenly and bake for 10 additional minutes.
- Let cool for 10-15 minutes and enjoy.
- Store in an airtight container in pantry or on the counter for easy use during the week.
Seasonal fruit like watermelon are wonderful however I often struggle on how to use the whole fruit. There is no such thing as a small watermelon when your a household of 2 or less. I got a sweet melon from @FrankFeketeFarm, a great local farmer and wanted to try using the melon in different ways. So to get the most out of my melon I cut up what would fit into a large container and decided to transform the rest into a refreshing beverage. This is something refreshing for kids and doesn’t have any added sugar. You can always add lemon or lime for lemonade or limeade for a more kid friendly drink. You can also add other fruits like pineapple or other melons and call it fruit punch. For adult beverages, a splash of tequila or vodka with a twist or lime is all your need.
Watermelon Basil Cooler
6 cups of watermelon chunks (or as much as you have)
1/2 cup of basil
4 cups of water
- Peel and chop watermelon into chunks. Add to a bowl to blend with a hand mixer or add to a blender.
- Strain with a large mesh strainer into a pitcher by filling the strainer and pushing the liquid through with the back of a spoon to get as much liquid as possible. If it is a seedless watermelon, you can save the watermelon sauce and eat just like applesauce.
- Add basil and water and stir well. Let steep for 30-45 minutes and remove basil.
- Serve over ice and enjoy. Refrigerate and drink within 1 week.
As a big taco and bean bowl fan, both frequently find their way onto my menu since it can be prepared with practically any protein and veggies of choice. For my wild rice and black bean bowls this go round, I wanted some fresh mango pico de gallo. Since I made a large quantity, I knew I could also blend leftovers with a couple additional ingredients for salsa. The salsa of course is great with chips, but is an easy way to get in extra servings of vegetables by dipping carrots, jicama sticks or broccoli for some added crunch packed with nutrients. Check out the recipes for both below.
Mango Pico de Gallo
2 large mango
3 medium tomato
2 jalepeno diced
1 cup diced onion
1 juiced lime
Salt and pepper to taste
- Rinse all fruit and peppers well.
- Peel mango by cutting off each end and standing it up to cut away skin. Cut off mango around pitted center. (Think of cutting peach slices from around the core.) Dice mango small.
- Peel and dice onion. Slice jalepeno in half longwise and remove seeds if preferred before dicing.
- Add to a medium bowl. Dice tomato and add to bowl. Cut lime in half and squeeze juice over mixture. Mix well and salt and pepper to taste.
1/2 large mango
2 large tomato
1 jalepeno diced
1/2 cup diced onion
3 tbsp. tomato paste
2 cloves of garlic
1/2 cup cilantro
Salt and pepper to taste
- Rinse all fruit, herbs and peppers well.
- Peel mango by cutting off each end and standing it up to cut away skin. Cut off mango around pitted center. (Think of cutting peach slices from around the core.)
- Peel and dice onion. Slice jalepeno in half longwise and remove seeds if preferred.
- Cut tomato into fourths and add all ingredients into a blender. Blend until smooth or fine.
Eating at least two servings of fish like salmon, tuna and sardines, is a great way to get it good omega 3s which are great for heart health. Pair it with a healthy fat like avocado and you’ve got a dual hit of nutrients needed for brain health and cognition! Fish is easy to come by whether canned, frozen or fresh. These days the challenge comes in whether to get wild caught options or farm raised as nutritionally, the fish seem equal. There is lots of literature out there about sustainability with wild caught and contaminants in farm raised options, so certainly there is no wrong choice.
For this dish I used a frozen wild caught salmon fillet that was large enough for two. I was inspired by my Granny who cooked the salmon when my mom and I visited for Memorial day. She has been seriously loving youtube and all of its infinite wisdom which has inspired her to get in the kitchen! I love the use of simple flavors like lemon, garlic and honey and the flavor it can bring to a humble salmon fillet. Leftover fish would be great over some arugula as a salad. Check out the recipe below and share your thoughts.
Garlic Lemon Seared Salmon
1 1lb fillet of salmon
1/2 tbsp. olive or avocado oil
1 juiced lemon
1 grated cloves of garlic
Salt and pepper to taste
1/2 cup wild rice
1 1/2 water
1 cup fresh Swiss chard
- Bring water and rice to a boil in a small pot. Cook as described on package.
- Heat a large sized skillet over medium high heat and add oil.
- Season fish on one side with salt and pepper and place seasoned side down into skillet. Season other side and cook for three minutes.
- Flip and squeeze in lemon juice and cook for another three minutes. Turn off heat and continue cooking on residual heat for 5 minutes.
- Rinse and chop Swiss chard and wilt into rice.
- Plate rice and Swiss chard mix with fish.
Homemade snacks are a must when you want satisfying and healthy that you can control. I love to test our new ideas and combinations from what I’ve learned from others, what people have shared and what I just find will quench my curiosity. I’ve been exploring different types of energy bites which include a combination of nuts, seeds, nut butters, dried fruit and oats. I’ve gotten a couple of crows pleasers and wanted to share my personal new favorite. Check out the recipe below.
1 cup dry oatmeal
1 tsp. cinnamon
2 tbsp. honey or 100% maple syrup
½ cup peanut butter
½ cup almond butter
1/3 cup chopped walnuts
1/3 cup chopped almonds
3 tbsp. chia seeds
3 tbsp. hemp seeds
1/8 cup chopped figs
1. Add oatmeal to a medium bowl, then nut butters. Roughly chop walnuts, almonds and dates.
2. Add nuts, seeds, cinnamon and honey or syrup and mix well with a spoon.
3. Roll into balls and place on parchment paper. Refrigerate and store in a medium container. (you can freeze extra for later use if preferred in Ziploc bags).
Pesto brings lots of flavor to any dish and quinoa is no exception. Making pesto at home is easy and allows control over how much of what goes into it. I used fresh basil, orange mint, green onion, garlic and walnuts that I had on hand with a small amount of oil. Paired with sautéed shrimp, baked chicken and roasted vegetables done two ways, it was easy to have different meals daily. Having the right cooking strategy for your week is important to being successful in eating more home cooked meals. For this week, I did the baked chicken, roasted vegetables and quinoa on the same day. The next day, I defrosted a couple of single serving bags of shrimp while I ate breakfast and cooked them afterward (5 mins). I also keep things on-hand like individual packs of tuna (ranch, herb and garlic flavored) and salad greens or canned chicken for and easy chicken salad if I need a little more variety in the week. The important thing is to stock up on healthful, easy options regularly (monthly, weekly) to supplement what you will be cooking.
Check out the recipe below. Serves 5-6.
1/2 cup basil
1/4 cup mint
1/4 cup green onion tops
1 clove of garlic
1 tbsp. chopped walnuts
1 tsp. avocado or olive oil
Roasted Veggie Ingredients:
2 cups chopped zucchini with skin
2 cups chopped carrots
2 cups chopped broccoli
2 cups chopped bell pepper
2 tbsp. balsamic vinegar
2 tbsp. sherry vinegar
1 tbsp. lemon olive oil (or regular and 1 tbsp. fresh lemon juice)
1 tbsp. garlic olive oil
Salt and pepper to taste
1 cup quinoa dry
2 cups of water
6-8 chicken legs
1/2 tbsp. garlic powder
1/2 tbsp. onion powder
1/2 tbsp. oil
Salt and pepper to taste
- Line a baking sheet with foil and preheat oven to 375 degrees.
- Line a second baking sheet with foil and add chicken with an even coating of the seasoning and oil and mix with a gloved hand. Place in oven for 45 minutes.
- Rinse all vegetables. Cut ends off zucchini then cut in half. Cut each half in half longwise. Cut into strips and then cube. Repeat with carrots. Cut bell pepper in half and remove seeds and stem. Cut into strips and then dice. Add all to the baking sheet and roughly break broccoli florets by hand and add them.
- Split vegetables in half and season half with the balsamic vinegar and garlic olive oil and the other with the sherry vinegar and lemon olive oil or juice and regular olive oil. Salt and pepper to taste and mix each well with a gloved hand. Bake in oven next to chicken for 30 minutes. Set timer.
- Add quinoa and water in a medium pot and bring to a boil. Once it boils, reduce heat to low and cook for 15 minutes.
- In a small blender or bullet device, add pesto ingredients. Blend for 30 seconds until smooth.
- Once quinoa is done, add to a bowl and and pesto. Mix well and salt and pepper to taste.
- Once roasted veggies and chicken is done, remove from the oven. Turn it off.
*For optional shrimp, cook in 1 tsp of oil with a pinch of salt and pepper and garlic powder for 2 minutes. Juice a half a lemon over shrimp and flip them. Add a little more juice and cook for 2 minutes. Turn off heat and let sit for 1 minute as it will continue cooking.