If you’ve grown tired of the lone lemon or lime added to your water, it’s time to mix up your water routine. Add natural flavor to your water while enjoying the health benefits of strawberries and cucumbers.
Cucumber is a wonderful and nutritious vine plant. It contains vitamins A, C and K, among trace amounts of other vitamins. Cucumber also contains minerals, such as calcium. Antioxidants, such as vitamin C, help lower the risk of cancer. The vitamins and minerals in cucumbers help with digestion, healthy weight maintenance and stress. Cucumbers also reduce inflammation, making it ideal for the skin. They also work to help lower blood glucose levels because of their water content. One cucumber with its peel is approximately 45 calories.
Strawberry is considered a powerhouse fruit. Strawberries contain vitamin C, fiber, B vitamin folate, potassium, calcium, magnesium and phytonutrients. One cup of strawberries is about 50 calories and provides 100% of the daily recommended allowance of Vitamin C. Strawberries may help prevent certain cancers, regulate digestion, prevent heart disease, reduce cholesterol and boost the immune system.
Strawberry + Cucumber Water
All you need is 1/2 or a whole cucumber and a cup of strawberries to make your cucumber water for a pitcher. You can also just make enough for one glass. If you only intend on having one glass, simply add a 1-2 slices of cucumber and a sliced strawberry to your water.
- Rinse/Wash the fruit. Scrub outer layer of cucumber.
- If desired, peel your cucumber, or leave the skin. Some people prefer to scoop out the cucumber seeds. It’s up to you.
- Cut the cap off strawberries and slice them.
- Add water to a pitcher and sliced fruit.
- Let the water chill in the fridge.
Don’t let the mixture sit too long in the fridge. Overnight is fine. The more cucumbers and strawberries you add, the more flavorful it will be. If you’d like more strawberry flavor, add more strawberries and less cucumber. I think I’ll do that next time.
Be warned, this water is not sweet, but you do get the flavor of the added fruits that are loaded with vitamins and minerals.
Let’s dish out another juice recipe. Enjoy a strawberry coconut cream soda. Yummy!
This is another refreshing juice recipe. It’s pretty simple. Apple, kiwi, blender or juicer, and you’re all set. Enjoy!
Are you a fan of coconuts? Juice it up with a piña colada smoothie! Try the recipe and tell me what you think. Enjoy!
With so many wonderful summer fruits available, it’s time to get to juicing! I hope you enjoy this summer June Bug juice recipe.
Model Me Girl
Enjoy a tasty breakfast fruit crunch, made with old-fashioned oats, honey, yogurt, almonds, shredded coconut and a variety of fruits. This recipe is straight from the pages of Barefoot Contessa at Home: Everyday Recipes You’ll Make Over and Over Again.
Model Me Girl
Doesn’t this recipe look yummy?! Tilapia fillets are great for grilling. This recipe from Martha Stewart calls for a cherry salsa to top the tilapia.
The cherry topped tilapia takes about 35 minutes to make, including prep time. Head on over to Martha Stewart for the full recipe.
Model Me Girl
Model Me Girls, it is so easy to skip out on drinking plenty of water. During my health coaching days, the number one reason I heard for not drinking water was, “I don’t like how water tastes.” I get it. Our taste buds have been programmed to desire the tastier and sweeter beverages. There is a solution for that: flavored water. I’m not talking about the artificially sweetened ones. How about natural? We can also venture beyond a solo lemon or lime.
The Yummy Life has great flavored water recipes that are infused with fruits and herbs. Expect hints of flavor that won’t overwhelm your senses. It’s both healthy and refreshing.
Get your jars, water, ice cubes, and fruits and herbs ready!
Model Me Girl
I was going through my Recipes & Good Eating board on Pinterest. I noticed something—I pin a lot of dessert recipes. Oh, well.
Today’s Foodie Friday is in honor of my baking obsession, which btw…I hardly do. It’s also more of a tutorial than a recipe. Thanks to this tip by Moey’s Heart & Hearth, I am so much closer to being an awesome cake decorator.
Model Me Girl
Behold the breakfast omelette muffin! I was inspired by a recipe featured on Six in the Suburbs. Let me tell you, I could not find my muffin pan. Seriously. What’s a Model Me Girl to do? –Improvise! I have two heart shaped cake pans I picked up from the dollar section at Target years ago. They’re perfectly personal-sized.
Because mine was personal-sized, I did my recipe a little differently from Six in the Suburbs. Sorry I didn’t take exact measurements. I just measured and mixed everything as if I was making an omelette on the stove. Hopefully you’ll understand what a pinch, splash and dash of something means.
- Meat of your choice (I used deli meat.)
- Veggie+ of your choice (I went with Spinach.)
- Diced tomatoes (Is it a fruit or veggie?) 🙂
- 2 Eggs
- Grated Parmesan cheese
- Salt, pepper and Italian season to taste
- Vegetable oil
- A pinch or two of baking powder
- Preheat oven to 375°F.
- Brown your meat until thoroughly cooked or desired brownness obtained.
- Remove meat from heat and mix in spinach and tomatoes in a bowl. Make sure you remove all the extra juice.
- Mix eggs as you would for an omelette, adding milk, a small splash of oil, baking powder, and a few dashes of seasoning.
- Oil the muffin or cake pan; and layer the bottom with the meat, spinach and tomato mixture.
- Pour the eggs on top of the meat mixture, being careful not to cause an overflow.
- Sprinkle grated Parmesan cheese on top.
- Bake for 15-20 minutes or until done.
This meal was so yummy. But you don’t have to take my word for it. Try it out. Use what you have in the house. The original recipe called for broccoli and Italian sausage, which I have neither here. I just used what I had, and the omelette muffin came out delicious.
To see the original recipe, check out Six in the Suburbs and follow along.
© 2012 ModelMeGirl.com