The one thing I have trouble with is drinking plain water. I normally drink carbonated and flavored water to meet my daily requirement (which is suggested to be about half your body weight in ounces), but what happens when you run out of your favorite carbonated water and don’t have a chance to run to the store for it?
Yep, that was my dilemma last week so I created my own infused waters in 8 different flavors and used those to meet my daily water intake. The added benefit is that you can get some delicious fruit in too though it may not taste as juicy or sweet. Also, when I make a few jars ahead of time as I did here, I know exactly how many ounces I have had and how many more I need.
WHAT CAN I USE TO MAKE INFUSED WATER?
Honestly, most any fruits and herbs. I used a various combination of mint, lemon, lime, strawberries, raspberries, blueberries, cucumbers, ginger, basil, rosemary, thyme and mint. I love having the variety of options because I can get so creative or keep it simple.
HOW LONG CAN I STORE IT?
Honestly, I wouldn’t recommend keeping them longer than 24-48 hours. You can actually start drinking these waters 2-4 hours after making them so you don’t have to wait too long.
So what are you waiting for? Try these out and get your water intake in a delicious way!
From my kitchen to yours, enjoy this delicious way to hydrate with my 8 Fruit & Herb Water Infused Recipes.
I love potatoes. In any form. I don’t discriminate. They are just so uber delicious. But so unhealthy! Ugh! I wish I could eat them all the time. However…… the few times that I do have them, I make sure they count!
I started making these potato wedges years back (in the oven as I didn’t have an air fryer then) and to this day, they are still a no fail recipe that I can always count on! I do love the fact that they are crispier on the outside while retaining a soft, creamy inside. If you don’t have an air fryer, don’t fret! The oven still does a great job cooking these babies!
It’s an extremely simple recipe that doesn’t require much. This is all you need:
Red Chili Pepper Flakes
These potato wedges are a favorite among everyone in the house from the kiddos to the adults, you just can’t go wrong. Eat them for a snack, a side dish for meats, have part of your next BBQ, an app at a party, pretty much for any occasion, big or small.
From my kitchen to yours, I hope you enjoy these Herbed Potato Wedges!
I love bread. In any form. I love carbs, what can I say?!
One of my favorite recipes is this delicious Rosemary Focaccia Bread. It is so light, springy, soft, and oh so delicious straight out of the oven, it’s hard not to eat the entire loaf.
Even better is that making this bread is so easy. Doesn’t matter if you’ve never made bread before or are an experienced bread baker. This Rosemary Foccacia Bread is a fail safe recipe.
So, if you have more restraint than I do (literally have to stop myself from eating it straight out of the baking dish!) then here are a few different ways to serve this bread:
As an appetizer with a dipping oil
As a side with a main dish
Toast it up to serve with soup
What kind of flour do I use?
Good question! I’ve tried this with only All Purpose flour and only Whole Wheat flour and as a mix of both. Here are my results:
All Purpose: comes out amazingly soft, springy, and delicious. Not so healthy though but it does taste divine!
Whole Wheat flour: comes out tasting delicious but is very dense and doesn’t rise so well. Also, does tend to be a bit chewier.
50/50: a great combination for both. You get a little healthier flour in there but also the light, airy texture that you are looking for in a Focaccia.
In the recipe, I’ve included the ratios for the 50/50 combination. Try out both and let me know what you think!
From my kitchen to yours, enjoy this delicious Rosemary Focaccia Bread!
In the bowl of a stand mixer, combine yeast, sugar and water. Mix together well with a whisk. Let stand for 5 minutes so the yeast can bloom.
In the following order, add butter, then flour then the salt.
On setting 2, mix for about 5 minutes or until dough has formed and is pulling away from the bowl.
Take 1 Tbsp oil and grease the bowl well, then use the remaining to coat the dough.
Cover with plastic film and let rest for 1 hour. Dough should double in size.
After an hour, reshape into a tight oval. Let rise in a greased dutch oven or baking sheet lined with silicone. Let rest another 45 minutes.
Preheat oven to 400 degrees F.
Right before placing dough in oven, brush remaining oil over the dough, use a knife to slit an X on the top and sprinkle the remaining rosemary all over the dough.
Bake for 20 minutes.
Remove from oven and sprinkle coarse sea salt over the hot bread.
Serve warm with your favorite dipping oil, as a side to a main, or use as a sandwich or toast.
**It is important that the water is not too hot or too cold when you are mixing it with the yeast. If it is too hot, the yeast will be killed and your dough will not rise. If it is too cold, the yeast will not activate properly and your dough will rise, but not by much and you will have a very dense bread.
**You do not need a stand mixer for this recipe. If you do not have one, feel free to use your hands!
Summer salads are my favorite. Simple ones that take less than 10 minutes to make are even better. Ok let’s be honest, pretty much any salad is my favorite. They’re just so delicious and fun and contrary to popular belief, don’t have to be filled with just greens!
When I started making this tomato avocado cucumber salad, it was originally for the girls so I can get them used to eating fresh uncooked veggies too and in salad form. For them of course I did a simple dressing of oil, salt and pepper, and for the adults, I added a couple more ingredients to bring it to the next level.
Just like the salad, the dressing is simple and I didn’t worry about making it separately. I just added the dressing ingredients directly to the salad and gave it a good toss. Saves me on an extra dish and also, worrying about the ratios of oil to acid.
What do I need for the DRESSING?
Fresh Squeezed Lemon Juice
Red Chili Flakes
What do I need for the SALAD?
Oregano – lots of it
Basil – definitely tons of it
Ok I know what you’re probably thinking. Lots of Basil and Oregano in the salad? Have I lost it? Actually, surprisingly no! The peppery basil and the earthy oregano completely transform this dish!
When I made this salad, it was supposed to be for a side and I actually ended up eating a little more than a side’s worth which left no room for dinner………
So it’s safe to say this salad can be a side or an entree!
From my kitchen to yours, enjoy this delicious salad!
I can never get enough of this! Forget using it as a condiment, I can lick this yogurt dip out of the bowl! I use this sauce for so many things. Lamb kabobs, Pomegranate eggplant, falafels, the list goes on. The best part…. it takes less than 5 minutes to make! Here’s how:
1 1//2 c plain, lowfat yogurt
1 persian cucumber, diced into 1/2″ cubes
1 Tbsp dried dill
juice of 1/2 lemon
generous pinch of salt
In a bowl, whip the yogurt to a smooth consistency. Add in the rest of the ingredients and mix well. Enjoy!