What you’ll love about this recipe:

• Wonderfully Refreshing: Perfect for cooling down on those sweltering summer days.
• Easy to Assemble: With just a handful of ingredients, you’ll have your spritzer in no time. You can even prep them ahead!
• Health-Friendly: No added alcohols or artificial sweeteners — just pure, refreshing flavor.

Chill Out with A Fresh Cucumber Spritz

I developed this cucumber spritz recipe in June 2011, after having a cucumber mojito at Cuba Libre in Washington, DC. It was the first time I had a cucumber based drink outside of the spa, and I was completely smitten.

Since then, cucumber drinks have become more popular and I’ve has everything from cucumber-blackberry seltzer to cucumber gatorade (which is AMAZING on the beach!), but this OG cucumber spritz is still my favorite.

Made with the fresh cucumbers and aromatic basil, this drink is the essence of summer in a glass. They’re perfect for a cookout, a casual get-together, or a quiet moment for yourself.

Ingredients You’ll Need

Cucumbers: You can use a traditional cucumber or a seedless one. Whichever you choose, look for a firm cucumber with smooth, dark skin for the crispest flavor.
Limes: Look for limes that are bright and firm to the touch; they’ll give you the most juice.
Basil Leaves: Fresh basil is non-negotiable for this recipe. If you don’t have any, you can swap it out for fresh mint.
Sugar: We’ll use this to make a lime and basil infused simple syrup that adds the perfect touch of sweetness and gives this drink a mocktail vibe. If you prefer, you can swap it out for sugar or agave nectar.
Sparkling Water or Club Soda: Because everything is better with bubbles! I use my Sodasteam to carbonate tap water. I love the convenience! Bottled club soda or plain seltzer also works.

How to make a cucumber-basil mocktail

Make the simple syrup by simmering sugar, water, and fresh lime zest. Strain out the lime and you’re good to go!

Peel and puree the the cucumber. You can use a food processor, blender, or handheld mini chopper for this step. Strain the puree for a smoother drink or use it as is if you don’t mind a little texture. I personally enjoy the little bits of cucumber in the drink, so I don’t usually bother to strain it.

Muddle the cucumber puree, simple syrup, lime juice, and simple syrup.

Top with club soda and garnish as desired.

Pro tips

• Use a vegetable peeler to create thin cucumber ribbons for garnishing your glass. It adds a touch of elegance!
• Not a fan of sugary drinks? Adjust the amount of simple syrup to suit your taste without compromising the spritzer’s refreshing quality.
• As mentioned above, you can feel free to swap out the basil for mint.

Commonly asked questions

More summer drink recipes

• Sparkling Watermelon Mocktail
• Creamy Mango Smoothies
• Grilled Pineapple Mojitos
• 3 Ingredient Blackberry Gin Cocktails
• Honey-Sweetened Frozen Lemonade

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Cucumber Spritz

Splash into summer! This easy Cucumber Spritz recipe will your new go-to for chilling in style. Perfect for sunny afternoons, garden parties, or just because. Mix, sip, and revel in the simple joy of homemade refreshments.

Course 40+ Healthy Drinks Recipes

Cuisine American

Keyword cucumber basil spritz, cucumber mocktail, cucumber spritz, cucumber spritzer

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 84kcal

Author Lauren Keating

Ingredients

• 1 Cucumber
• ½ cup Water divided
• 2 Limes zested and juiced
• ⅓ cup Sugar
• 8 fresh Basil Leaves
• 32 ounces Club Soda

Instructions

• Peel and seed the cucumber. Add the cucumber and 1/4 cup water to the bowl of a food processor, blender, or chopper. Process until the cucumber is liquefied. Strain if desired.
• Make the lime simple syrup by combining the sugar, lime zest, and remaining water in a small saucepan. Heat until the sugar has melted. Chill until ready to serve.
• For each drink drink: place 2 basil leaves, 1 Tablespoon fresh lime juice, and 1 Tablespoon of your simple syrup in the bottom of a glass. Use the back of a spoon to muddle the basil. Add 2 Tablespoons of cucumber puree and top with ice and 8 ounces of club soda. Stir gently to mix.

Notes

You can also make this as a pitcher drink by combining all ingredients. Stir well before serving, since the cucumber and basil will settle.

Nutrition

Serving: 1drink | Calories: 84kcal | Carbohydrates: 22g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 52mg | Potassium: 147mg | Fiber: 1g | Sugar: 18g | Vitamin A: 176IU | Vitamin C: 13mg | Calcium: 37mg | Iron: 0.5mg

What you’ll love about this recipe:

• A Healther Option. Filled with nutrients, antioxidants, and particularly hydrating for those hot summer days.
• Easy. Make a pitcher of this watermelon-lime mocktail in just a few minutes, then spend the rst of the day kicking back and enjoying it.
• Gluten Free, Vegan, and Non-Alcoholic.

Conquer the Heat with the Ultimate Watermelon Mocktail!

I’m gonna let you in on a secret: I don’t really love watermelon.

I know, I’m a freak.

There’s just something about the texture that I can’t stand. As much as I want to love that watermelon, feta, and mint salad that everyone makes this time of year, I can’t do it.

I do, however, love drinking watermelon.

Once it gets pureed, the texture is no longer an issue and it’s totally delicious and refreshing. Here, I combine fresh watermelon juice with lime, simple syrup, club soda, and loads of fresh mint to make a gorgeous sparkling pink mocktail.

It’s heavy on watermelon flavor, but still plenty tart and complex. And, since the watermelon is so naturally sweet, you can cut way down on the added sugar.

Combining fresh, juicy watermelon with the perfect balance of tangy lime and fizzy seltzer, this drink is a real crowd-pleaser. Make a pitcher and taste the magic for yourself!

Ingredients You’ll Need

Seedless Watermelon. The star of this beverage, providing natural sweetness and vibrant color. Choose a ripe, seedless watermelon with a uniform, symmetrical shape without any flat sides or dents.

Limes. For acidity and tanginess that makes this mocktail extra refreshing. Choose limes with smooth, shiny skin and a fresh scent.

Club Soda. To bring the fizz and complete the refreshing experience. You can also use seltzer – experiment with different flavors like lemon or lime to put your own spin on this drink.

Fresh Mint Leaves. A fun garnish that adds a touch of coolness and complexity. Choose fresh, vibrant green mint leaves free of blemishes.

Sugar. Adds a touch of sweetness to highlight the natural flavors of the watermelon and lime. You can also use honey, agave, or your favorite sugar substitute.

Salt. Just a pinch to elevate the flavors and create a more balanced taste.

You’ll also need a blender. A fine mesh sieve or strainer is also helpful for ensuring your watermelon juice is silky smooth.

How to make a refreshing watermelon lime mocktail

1. Combine the water, sugar, and salt in a saucepan to make a simple syrup. Bring to a rapid simmer to dissolve the sugar. Once the sugar is dissolved, set aside to cool.
2. Peel the watermelon and cut the flesh into cubes.
3. Blend the watermelon until smooth. Strain, if desired for a smoother consistency.
4. Mix in the lime juice, simple syrup, and club soda.
5. Serve over ice with muddled mint.



Commonly asked questions

More delicious summer drink recipes

• Honey-Sweetened Frozen Lemonade
• Creamy Mango Smoothies
• Grilled Pineapple Mojitos
• Low Carb Frozen Coffee (Frappuccino)
• Dairy Free Horchata

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Sparkling Watermelon Mocktail

Stay refreshed this summer with our delicious Watermelon Mocktail recipe! Quick, easy, and perfect for health-conscious sippers.

Course Drinks

Cuisine American

Keyword watermelon mocktail, watermelon pitcher drink

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 8 people

Calories 105kcal

Author Lauren Keating

Equipment

• high-power blender

Ingredients

• 3 cups water
• ¾ cups sugar
• 1 pinch salt
• 1 seedless watermelon
• 8 limes
• 4 cups club soda
• ¼ cup fresh mint

Instructions

• Combine the water, sugar, and salt in a saucepan to create a simple syrup. Bring to a rapid simmer to dissolve the sugar. Once the sugar is dissolved, set aside to cool.
• Peel the watermelon and cut the flesh into cubes (you should have about 2 cups.)
• Use a blender to puree the watermelon until smooth.
• Place a fine-mesh strainer over a bowl or pitcher and pour the watermelon puree through it to remove any seeds or pulp. Use a spoon to press the puree against the strainer and extract as much liquid as possible.
• Juice 6 of the limes and add to the watermelon juice.
• Slice the remaining limes into thin rounds and add to a pitcher. Add the mint and muddle to release the flavors.
• Pour in the watermelon juice and club soda. Stir gently to combine.
• Chill well and serve over ice. Garnish each glass with a sprig of fresh mint and a slice of watermelon, if desired.

Nutrition

Serving: 1glass | Calories: 105kcal | Carbohydrates: 29g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 36mg | Potassium: 122mg | Fiber: 2g | Sugar: 22g | Vitamin A: 309IU | Vitamin C: 23mg | Calcium: 37mg | Iron: 1mg

Pumpkin Pie Smoothies: The Fall Favorite You Never Knew You Needed

Summer will always be my favorite season, but I can’t help but get excited about Fall every year.

There’s just something about the changing leaves, crisp air, and back to school supply shopping that makes me so happy. Plus pumpkin spice lattes are back! 

But there’s always that window in September when I start to get in the mood for fall baking but it’s still hot out.

That’s where these pumpkin spice smoothies come in. 

They’re super easy to make and taste just like pumpkin pie! Plus they’re packed with protein and fiber to help you power through your morning. 

What you’ll love about this smoothie recipe:

• Made from real pumpkin
• Naturally gluten-free and easily adapted to be dairy-free. 
• Super thick and creamy — with no banana! 

What you’ll need to make healthy pumpkin smoothies

• Milk. Use your favorite dairy or non-dairy milk in this recipe. I personally like to use unsweetened almond milk but coconut milk, oat milk, and dairy milk are also great!
• Maple syrup. This pumpkin smoothie is naturally sweetened with maple syrup, which gives it a delicious rich flavor that other sweeteners don’t provide. 
• Vanilla yogurt. You can use traditional yogurt or Greek yogurt in this recipe. Nondiary yogurt also works if you want a dairy free smoothie!
• Pumpkin puree. Yup, we’re all about real pumpkin in this smoothie. Freezing the puree results in a thick, milkshake-like smoothie (without banana!)
• Pumpkin pie spice. For that classic fall flavor. 

Substitutions and Variations:

• No maple syrup? You can use honey instead. 
• If you only have plain yogurt, you can use that and add in 1/2 teaspoon vanilla extract. (I always have a big tub of Greek yogurt in my fridge, so I do this a lot!)
• Make your own homemade pumpkin pie spice by combining 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon ground cloves.
• Top your smoothie with whipped cream for extra pizzaz!
• Add a shot of espresso for a pumpkin spice latte smoothie. 
• For more protein and healthy fat, blend in a tablespoon of almond butter or cashew butter. 
• Add a nutrient boost: Blend in flax seeds, hemp hearts, chia seeds, or a scoop of collagen or protein powder for an extra nutrient boost. 

Frequently Asked Questions

More smoothie recipes

• Strawberry Banana Smoothies
• Creamy Mango Smoothies
• Super Thick Blueberry Banana Smoothies
• Pineapple Ginger Immunity Smoothies
• Easy Watermelon Smoothie
• Oatmeal Smoothie
• Tropical Green Smoothies
• Healthy Gingerbread Smoothies

If you’re craving more fall flavor that works on a hot day, you’ll also love this apple cider slush.

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Healthy Pumpkin Smoothie Recipe

This healthy smoothie recipe is perfect for early fall, when you're excited for fall flavor but it's still hot outside. It's great as a quick breakfast or an afternoon snack!

Course Smoothie Recipes

Cuisine American

Keyword pumpkin smoothie, pumpkin spice smoothie

Prep Time 6 minutes minutes

Freeze Time 6 hours hours

Total Time 6 hours hours 6 minutes minutes

Servings 2 servings

Calories 245kcal

Author Lauren Keating

Equipment

• high-power blender

Ingredients

• ¾ cup milk dairy or nondairy
• 2 Tablespoons pure maple syrup
• ¾ cup vanilla yogurt
• 1 cup frozen pumpkin puree see note above
• 2 teaspoons pumpkin pie spice

Instructions

• Remove the frozen pumpkin puree from the freezer, and break it into large pieces.
• In a high power blender, add the milk, maple syrup, vanilla yogurt, frozen pumpkin puree, and pumpkin pie spice in that order.
• Blend on high speed until the ingredients are smooth, about 2 minutes, using the tamper to press the ingredients into the blades as needed.

Nutrition

Serving: 1serving | Calories: 245kcal | Carbohydrates: 46g | Protein: 9g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 97mg | Potassium: 626mg | Fiber: 4g | Sugar: 38g | Vitamin A: 19229IU | Vitamin C: 6mg | Calcium: 319mg | Iron: 2mg

What you’ll love about these homemade smoothies:

• They’re easy to make and only require a few simple ingredients
• They’re naturally sweetened with fruit
• You can customize them to your liking (add more or less strawberry, banana, etc.)
• They’re perfect for breakfast, snack, or as a dessert

There’s something about the combination of strawberries and bananas that just screams summertime.

Maybe it’s the fact that both fruits are perfectly ripened and sweet, or maybe it’s the vivid colors that bring to mind lazy days spent lounging in the sun.

Whatever the reason, there’s no denying that strawberry banana smoothies are the quintessential summer drink.

And while store-bought versions can be tempting (I’m personally a huge fan of the Stonyfield bottled smoothies!), nothing beats a homemade smoothie packed with fresh fruit. 

Healthy Strawberry Banana Smoothie Ingredients

This simple recipe features just five basic ingredients, so it really lets the natural flavor of the fruit shine through. The key is to use ripe, seasonal fruit for the best results.

Strawberries. Look for juicy strawberries that are bright red and have a fresh, fragrant smell. You know when you walk past the strawberry display at the grocery store and get walloped by their delicious scent? Those are perfect. Avoid berries that are dull in color, have green patches, or that smell bitter.

Banana. The best banana for this smoothie is one that is ripe but not overripe. You want a banana with some give when you squeeze it, but without too many brown spots. You can also use frozen banana for this recipe for a thick, creamy texture that’s more like a milkshake. If you’re looking for another delicious way to use bananas, you need to give this recipes for 3-ingredient banana pancakes a try! Banana muffins are always a classic as well.

Yogurt. I like to use plain yogurt in this recipe, but feel free to use your favorite flavor. Vanilla is always a great option! Greek yogurt will make the smoothie thicker and extra creamy, while regular yogurt will make it thinner. Go ahead and experiment to find what you like best. 

Almond Milk. Almond milk helps thin this smoothie out and make it creamy and delicious. Coconut milk and oat milk are also delicious!

Ice. This is optional, but I like to add a few ice cubes to my smoothie for a frosty texture.

Strawberry smoothie Substitution And Variation Ideas:

Use any type of milk you like: whole milk, almond milk, and oat milk are some of my favorites.

For a vegan strawberry banana smoothie, substitute the yogurt for a dairy-free option like coconut yogurt.

Add a handful of spinach or kale to the blender to make a strawberry banana green smoothie.

Add peanut butter (or peanut butter powder) for a fun take on a PB+J.

Add a tablespoon of chia seeds or hemp seeds for an extra boost of fiber. 

Add a scoop of protein powder or collagen.

For a sweeter smoothie add a little bit of honey or maple syrup

Mix things up by using different types of fruit. Try adding mango, pineapple, or raspberries to the mix. 

FAQS

Can You Make Smoothies Ahead Of Time? 

Yes, go ahead and mix up some smoothies and pop them in the refrigerator to enjoy later in the week as a refreshing snack or healthy breakfast on those busy mornings. They’ll keep well for about 3 days. You can also measure out the ingredients and use them to make smoothie freezer packs that are ready to blend whenever you have a craving. 

What Are The Health Benefits Of Drinking Smoothies?

Smoothies are a great way to get lots of nutrients into your diet in one easy step. They’re an excellent source of protein, fiber, vitamins, and minerals. You’ll also get a nice dose of antioxidants! 

Are smoothies good for weight loss? 

A lot of people advise against drinking calories, but the fiber in smoothies can help you feel full, and keep you from overeating. 

How can you tell if strawberries are ripe?

If you want to know whether the strawberries you bought at your local market are ready for eating, look at their color. Strawberries should be a bright, deep pink, almost magenta, when ripe. A good way to check for ripeness is to press them lightly with your fingers; if they give slightly, that means they’re ready to eat. 

More quick smoothie recipes: 

• Creamy Mango Smoothies
• Super Thick Blueberry Banana Smoothies (Dairy Free Option)
• Pineapple Ginger Immunity Smoothies
• Easy Watermelon Smoothie (Dairy Free)
• Oatmeal Smoothie
• Tropical Green Smoothies
• Healthy Gingerbread Smoothies

More healthy breakfast ideas:

• 10-Minute Sweet Potato Breakfast Bowls
• Frozen Yogurt Breakfast Pops
• 20 Make-Ahead Breakfasts
• Autumn Harvest Breakfast Cookies
• 5-minute Pumpkin Spice Latte Baked Oatmeal
• 5 Ideas for tasty Overnight Oats

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The Best Strawberry Banana Smoothies

Creamy starwberry banana smoothies, made with fresh fruit, are a great breakfast or healthy snack.

Course Smoothie Recipes

Cuisine American

Keyword fruit smoothie recipe, homemade smoothie, srawberry banana smoothie

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings

Calories 243kcal

Author Lauren Keating

Ingredients

• ½ cup unsweetened almond milk
• ½ cup plain yogurt
• 4 cups fresh strawberries
• 2 bananas
• 1 cup ice (optional)

Instructions

• Add the milk and yogurt to a powderful blender.
• Top with strawberries, bananas, and ice (if using).
• Place the lid on the blender and blend on medium for 20-30 seconds, using the tamper to press the fruit into the blades. Slowly increase the speed to high and blend for 60 seconds, or until smooth.
• Divide the smoothie between two glasses (or mason jars).

Nutrition

Serving: 1g | Calories: 243kcal | Carbohydrates: 52g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 125mg | Potassium: 958mg | Fiber: 9g | Sugar: 31g | Vitamin A: 171IU | Vitamin C: 180mg | Calcium: 208mg | Iron: 2mg

I absolutely love smoothies. They’re great either as a healthy drink to start your day or as a fun afternoon pick-me-up. Plus they’re a tasty way to get in some fruit or vegetable servings!

This healthy mango smoothie is inspired by mango lassi, a popular Indian drink made from mangoes blended with yogurt and spices. It is the perfect mix of sweet and sour flavor and a really good thirst-quencher. I absolutely love the simplicity of this recipe.

What you’ll love about this recipe:

• Easy to make year-round with frozen mango
• The perfect creamy texture and pure mango flavor
• A great healthy breakfast packed with protein and vitamin c

Mango Smoothie Ingredients

This simple recipe uses just 5 basic ingredients, so it really highlights the flavor of the mango.

To make it, you’ll need:

Frozen Mango. Perfectly sweet fresh mangoes can be tricky to find here in the Northeast. Luckily, frozen mango is easy to find in grocery stores. Since it’s packed at peak ripeness, you don’t need to worry about if mangoes are in season to not. As an added bonus, using frozen fruit also gives you a thick, creamy smoothie without having to add any ice cubes. That means your smoothie will have an intense mango flavor.

Milk. Grab your favorite dairy or non-dairy milk. I usually use almond milk, since that’s what I tend to keep on hand. Coconut milk is also delicious!

Greek Yogurt. Protein-packed Greek yogurt gives these smoothies a creamy texture and delightfully tangy flavor. I typically make these with 0% plain Greek yogurt, but you can also use vanilla yogurt for a sweeter treat.

Honey. A touch of honey adds a sunny sweet flavor to this easy mango smoothie.

Cardamom. This is optional but I love sprinkling the top of my smoothie with a little ground cardamom, a fragrant spice with a warm, slightly peppery flavor that’s similar to nutmeg. This is what gives these smoothies their mango lassi vibe.

Substitution and variation ideas:

For even more fruit flavor, replace the milk with mango juice or orange juice

Add 1/2 cup of frozen strawberries for a strawberry mango smoothie

Add a fresh banana

Stir in your favorite protein powder or collagen for a more filling smoothie

Top your smoothie with finely diced fresh mango

More healthy smoothie recipes: 

• Strawberry Peach Smoothie Freezer Packs
• Super Thick Blueberry Banana Smoothies (Dairy Free Option)
• Pineapple Ginger Immunity Smoothies
• Easy Watermelon Smoothie (Dairy Free)
• Oatmeal Smoothie
• Tropical Green Smoothies
• Healthy Gingerbread Smoothies

More quick breakfast ideas:

• 10-Minute Sweet Potato Breakfast Bowls
• Frozen Yogurt Breakfast Pops
• 20 Make-Ahead Breakfasts
• Autumn Harvest Breakfast Cookies
• 5-minute Pumpkin Spice Latte Baked Oatmeal
• 5 Ideas for tasty Overnight Oats

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Creamy Mango Smoothies

Delicious mango lassi-inpired smoothies with tangy yogurt and a hint of cardamom.

Course 40+ Healthy Drinks Recipes

Cuisine American

Keyword mango smoothie, smoothie ideas

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 servings

Calories 184kcal

Author Lauren Keating

Ingredients

• ¾ cup milk
• ½ cup 0% plain Greek yogurt
• 2 cups frozen mango chunks
• 2 teaspoons honey optional
• ground cardamom for garnish

Instructions

• Add the milk and yogurt to a high-powered blender. Top with frozen mango chunks.
• Place the lid on the blender and blend on medium for 20-30 seconds, using th tamper to press the mango into the blades. Slowly increase the speed to high and blend for 60 seconds, or until smooth.
• If desired, drizzle in the honey.
• Divide the smoothi bwetween two glasses. Sprinkle with cardamom.

Nutrition

Serving: 1g | Calories: 184kcal | Carbohydrates: 31g | Protein: 9g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 59mg | Potassium: 468mg | Fiber: 3g | Sugar: 29g | Vitamin A: 1936IU | Vitamin C: 60mg | Calcium: 177mg | Iron: 1mg

Frozen coffee is so easy to make at home and this keto version only has 2 net carbs! Easy to make with just 4 ingredients, or prep it ahead and have a tasty keto Frappuccino at the drop of a dime!

Between my keto coffee ice pops and these low carb frozen coffee drinks, it’s been the summer of coffee here at my house!

This frozen coffee recipe is basically a keto frappuccino or coolata copycat and it’s so good. Making them also brings me back to my days as a barista back when I was in college. (That was definitely one of the most fun jobs I ever had!)

It’s also really simple to make and only uses a few ingredients that I almost always have around anyway.

That means I’m never more than a few minutes away from a delicious, frosty drink. I’ve definitely been taking full advantage of that fact!

Keto Frappuccino Ingredients and Substitutions

• Cold Brew Coffee. Cold brew gives these keto frappucinos a rich, coffee-forwad flavor. You can make your own cold brew or buy a big bottle at the store. I’m a big fan of both La Colombe and Stok, and you really can’t go wrong with either brand. Whichever you choose, be sure to grab the unsweetened version to keep things low carb!
• Heavy Cream. Heavy cream gives this recipe a fantasticly creamy, milkshake-like texture. You can replace it with additional almond milk, but the drink won’t have that same velvetty, round flavor.
• Almond Milk.
• Liquid Sweetener. This is where things really get fin, because you can use all sorts of different flavors. I love using this raspberry stevia and monkfruit blend from Whole Earth. It can be a little hard to find (I stock up on Amazon) but I love it! The raspberry flavor is great and it doesn’t have an aftertaste like some other sweeteners have. You can swap in your favorite liquid sweetener, but if you’re using a different brand you might need to play with the amount to get it just right since some are more or less sweet than others. You can also mix things up by using a different flavor, like vanilla, or by using a plain sweetener and a drop or two of fruit, almond or caramel extract.
• Ice.

How to Make Frozen Coffee

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Once you’ve gathered your ingredients, making this frozen coffee couldn’t be easier! I even made a quick video to show you how.

Start by adding the ice to your blender. A high-power blender like a Nutribullet or Vitamix will result in the smoothest drink, but honestly, any blender works.

Pour the remaining ingredients over the ice and blend for 20-30 seconds, or until everything is nice a smooth.

That’s all there is to it! You can enjoy it just like that, which is what I usually do, or add some sugar free whipped topping to really take this treat to the next level.

Make-Ahead Tip: If you find yourself making these as much as I do, you can make a batch of coffee base by measuring out a few portions of the liquid ingredients, mixing them together, and storing them in the fridge. That way, you just need to pour a cup and a half of base over ice and blend! Just be sure to give the base a good mix before adding a portion to the blender, since some of the ingredients can settle as it sits.

More Barista Favorites:

• Sweet Cream Cold Foam
• Pumpkin Cold Foam
• No Churn Coffee Ice Cream

• Coffee-Rubbed Hanger Steak
• Chimichurri Breakfast Sandwich with Coffee-Glazed Bacon
• Orange-Cardamom Dessert Coffee
• Coffee-Hazelnut Spritz Cookies

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Low Carb Raspberry Frozen Coffee

Course 40+ Healthy Drinks Recipes

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Calories 212kcal

Author Lauren Keating

Equipment

• NutriBullet 
• Whole Earth Sweetener, Raspberry

Ingredients

• 1 cup ice
• 1 cup cold brew coffee
• ¼ cup unsweetened almond milk
• ¼ cup heavy cream
• ¼ teaspoon Whole Earth raspberry sweetener

Instructions

• Add the ice to your blender.
• Pour in the coffee, cream, almond milk, and sweetener.
• Cover and blend for 20-30 seconds, or until smooth. Serve immediately.

Nutrition

Serving: 1g | Calories: 212kcal | Carbohydrates: 2g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 24mg | Sugar: 2g

It’s finally starting to feel like summer here in Upstate New York, which means I’m getting excited about smoothies again! It’s well documented that I’m not a morning person AT ALL, which means simple grab-and-go breakfast options are a must. 

Smoothies are pretty easy to make as it is, but these smoothie freezer packs make them completely foolproof. With these packs, all you have to do in the morning is grab one, add some liquid, and blend. No peeling, chopping, or real measuring required.  

I have a few different versions of smoothie packs in my freezer right now, but these strawberry-peach smoothies are my current favorite. 

During the week, I pour my smoothie into a travel cup so I can drink it on the go. I love this mug, because the lid screws on super tightly and it comes with two straws – plus they’re super cute!

On the weekends or on mornings when I have more time, I add less liquid for a thicker smoothie bowl topped with whatever goodies I happen to have around the kitchen. 

How to make smoothie freezer packs

Making smoothie freezer packs is easy! 

First, you’ll need some freezer bags. I like quart sized bags with a zip-top seal – they’re the perfect size for an individual smoothie and I don’t have to worry about them popping open and spilling in my freezer. 

To each bag, you’ll want to add 1 1/2 to 2 cups of fresh or frozen fruit. Or, if you like vegetables in your smoothie, you can use 1 1/4 cup of fruit and 1/2 cup of leafy greens like baby spinach or 1/4 cup of bulkier vegetables like cauliflower or diced zucchini (both of which are surprisingly tasty when blended with fruit!) You can use fresh fruit or buy bags of frozen fruit for these smoothies. I use fresh in the summer when it’s at peak ripeness and on sale, and frozen the rest of the year. 

In addition to the fruit/veggies, you can add up to 3 tablespoons of nutrient boosts, like nuts or seeds. I also like to add some rolled oats to help thicken my smoothies. 

Fill the bags with whatever combination of ingredients you want, then seal them and put them in the freezer until you’re ready for a smoothie. 

Add the contents of the smoothie freezer pack to your blender along with 1 cup of liquid – I like coconut water or almond milk – and blend until smooth. For an added protein boost, you can also add a scoop of collagen before blending. 

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Strawberry Peach Smoothie Freezer Packs

Course Healthy Breakfast Recipes

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 smoothie packs

Calories 236kcal

Author Lauren Keating

Equipment

• Hefty Slider Freezer Bags - Quart, 74 Count
• Simple Modern 24oz Classic Tumbler with Straw Lid & Flip Lid - Travel Mug Gift Vacuum Insulated Coffee Beer Pint Cup - 18/8 Stainless Steel Water Bottle Shimmer: Amertine

Ingredients

• 2 cups large fresh or frozen strawberries about 16 strawberries
• 4 cups sliced fresh or frozen peaches
• 1 ⅓ cup fresh or frozen raspberries
• 1 banana sliced
• ¼ cup rolled oats
• 2 Tablespoons sliced almonds
• 2 Tablespoons flax meal
• 2 Tablespoons hemp seeds

Instructions

• Divide the ingredients evenly among 4 quart-sized zip-top freezer bags. Squeeze out as much air as you can; seal.
• Freeze overnight, then store in the freezer until you're ready to serve them.
• To make a smoothie, add the contents of one bag to a blender along with 1 cup of your favorite liquid (I like coconut water or almond milk), then blend until smooth. To make a smoothie bowl, use 1/2 cup of liquid. For an added protein boost, you can also add a scoop of collagen to your smoothie before blending.

Nutrition

Serving: 1g | Calories: 236kcal | Carbohydrates: 43g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 4mg | Fiber: 11g | Sugar: 24g

I love Mexican food. I’m pretty sure I could eat it every day and not get tired of it. There are a few different Mexican restaurants here in town that I frequent depending on my mood. One has great grilled meats and I adore their tortilla soup. Another one is awesome for traditional recipes like cochinita pibil and has a terrific patio for when the weather is nice. The third is a little hole-in-the-wall place with killer tacos. I order their tacos al pastor pretty much every time I go there.

The taco place doesn’t have a liquor license, which means no margaritas. It’s ok though because they have amazing horchata. If you look around, you’ll see that almost everyone there has a pitcher of it. Not a pitcher for the table, but a pitcher for each person. They serve it to you with the straw right in it – no need to dirty a glass.

The theme for this months Progressive Eats menu is Cinco de Mayo and it took me about two seconds to decide that I wanted my contribution to be a homemade horchata recipe. Make sure you scroll to the very bottom of this post for the complete menu of what everyone else made!

What is horchata?

Broken down to its basic elements, authentic horchata is essentially sweetened rice and almond milk that’s flavored with a little cinnamon. It’s cold, creamy, and shockingly refreshing for something that looks so much like a glass of milk. 

Horchata is traditionally dairy-free, but it’s also not uncommon for restaurants to make it with sweetened condensed milk. If you have a dairy allergy, be sure to ask before you order it out – never just assume it will be dairy free!

My horchata recipe gives a nod to both types. I start by soaking rice and almonds overnight to make homemade nut milk, but I stir in canned coconut milk at the end to give it some of the creaminess that sweetened condensed milk adds. I also sweeten my horchata with honey. You could use white sugar, which is more traditional, but I love the subtle floral flavor that honey adds to the drink. 

This horchata will keep in the refrigerator for a few days, but it might separate over time as the solids settle to the bottom of the pitcher. Just give it a good stir and it will be as good as new. 

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Dairy-Free Horchata

Homemade horchata is a cool, creamy drink made from rice, almonds, and cinnamon. This recipe is dairy-free so everyone can enjoy it. Cheers!

Course 40+ Healthy Drinks Recipes

Cuisine South American

Keyword coconut milk horchata, diary free horchata, horchata, horchata recipe, how to make horchata, rice milk

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Additional Time 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 6 servings

Calories 205kcal

Author Lauren Keating

Ingredients

• 2 cups boiling water
• 1 ½ cups long-grain white rice
• ½ cup whole blanched almonds
• 3 cinnamon sticks
• 2 cups cold water
• 1 cup light coconut milk
• ⅓ cup honey
• ½ teaspoon vanilla extract
• 1 pinch kosher salt
• Ground cinnamon for topping

Instructions

• Combine the boiling water, rice, almonds, and cinnamon sticks in a heat-proof container. Let cool, then cover and refrigerate overnight.
• Discard the cinnamon sticks and transfer the rice and almond mixture to a blender. Add 2 cups cold water. Cover and blend on high got 3-4 minutes, or until very smooth. Pour the mixture through a fine mesh strainer into a pitcher.
• Heat the coconut milk and honey in a saucepan set over medium heat until the honey dissolves. Let cool, then pour into the pitcher with the rice mixture. Stir in the vanilla and salt.
• Refrigerate until ready to serve. Serve over ice and top with ground cinnamon.

Nutrition

Serving: 1g | Calories: 205kcal | Carbohydrates: 30g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Sodium: 90mg | Fiber: 2g | Sugar: 16g

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is a Cinco de Mayo Fiesta, and our host is Jane who blogs at The Heritage Cook

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious fiesta inspired dishes!

One of my favorite local soup spots also makes an insanely good ginger lemon tea. When I’m sick, I know that a bowl of their spicy diced pork noodle soup and a ginger tea will clear my sinuses right up. I had a terrible cold before Christmas and it was all I wanted. They deliver the soup but, for some reason, they won’t deliver the tea. I was on my own for that. 

I’ve tried making ginger lemon tea at home before, but until now I haven’t had much luck getting the sharp, spicy ginger flavor that I love. I even tried ginger tea bags, but those were awful. After a little crowdsourcing on facebook and a lot of experimenting, I finally nailed it! Just like the restaurant’s version, this tea is loaded with spicy ginger flavor and has just enough honey to soothe a sore throat without being overly sweet. I’ve been drinking it nonstop over the last month> I stock up on ginger and lemons every time I go to the grocery store!

How to make the BEST ginger lemon tea

Ginger lemon tea is really easy and all you need to make it is fresh ginger root, lemons, and honey. Some people also add turmeric or cayenne pepper, but I like to keep things simple.

This tea is all about the technique. Start with loads of fresh ginger. You’ll want a piece about the length of your thumb for each large cup of tea. Peel the ginger, then thinly slice it. Next, put the sliced ginger in a cup and add 2 tablespoons of lemon juice. (In a pinch, you can also use one of those plastic squeeze lemons. They aren’t perfect, but they work.) Use a muddler or a spoon to muddle the ginger and lemon juice together. You really want to pulverize the ginger in this step. I tried using grated ginger as a shortcut, but you lose too much of the juice. The flavor just isn’t the same. Muddling is definitely key. 

Add a teaspoon of honey to the cup, then pour boiling water over it all and give it a good stir. Now comes the hard part—let the ginger lemon tea steep for 5 minutes to bring the flavors out (and let the water cool down!)

In addition to being a great way to clear your head, ginger has a ton of health benefits from treating nausea to helping with indigestion. Plus it’s just flat-out delicious, even if you’re feeling great to begin with! Give it a try and let me know what you think! If you have extra ginger, you can also use it in these pineapple ginger immunity smoothies, another great recipe for this time of year. 

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Ginger Lemon Tea

Ginger lemon tea is a great way to warm up on a cold winter night. The spicy ginger and soothing honey is also excellent if you’re battling a cold or the flu.

Course 40+ Healthy Drinks Recipes

Cuisine American

Keyword ginger lemon tea

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2

Calories 38kcal

Author Lauren Keating

Equipment

• OXO On Cordless Glass Adjustable Temperature Electric Kettle, Stainless Steel
• OXO SteeL Muddler with Non-Scratch Nylon Head and Soft Non-Slip Grip

Ingredients

• 4- inch piece fresh ginger
• 1 lemon
• 2 teaspoons honey

Instructions

• Bring three cups of water to a boil. 
• While the water boils, peel and thinly slice the ginger. Divide the ginger between two large tea cups or mugs. Add the juice from half a lemon to each of the cups. Muddle the ginger and lemon to release the juices and break the ginger down. Drizzle 1 teaspoon of honey into each cup.
• Fill each cup with boiling water. Stir well, then let steep for 5 minutes. Do not strain.

Nutrition

Serving: 1g | Calories: 38kcal | Carbohydrates: 11g | Protein: 1g | Sodium: 2mg | Fiber: 1g | Sugar: 7g

A few weeks ago, it finally started to feel like summer here in New York. Yay! I’ve lost a good amount of weight since last year, which meant none of my shorts fit and a trip to the outlets was in store. (Double Yay!)

Shawn convinced me that we should swing by Burger King for a frozen lemonade to enjoy on the drive, and after one sip I knew I was in trouble. It was sooooo good and I knew I’d want to drink it all summer.

But it was also loaded with sugar and other stuff that I don’t personally want to eat on a regular basis. I immediately started brainstorming ideas for how to make a healthy version of frozen lemonade at home.

This frozen lemonade recipe is the result of my experimenting and I couldn’t be happier.

It’s perfectly tart, icy cold and reminds me a little of a slushy and a little of lemon Italian ice. And it’s seriously refreshing on a hot day.

(PS, the LOFT outlet was chock full of cute shorts that are perfect for 30-somethings. Not too teeny-bopper looking, and long enough to cover your butt, but still stylish. I bought more pairs than I’ll have time to wear.)

How to make the BEST frozen lemonade

This honey-sweetened frozen lemonade recipe came out exactly like I wanted it to, but it took a few tries and getting it perfect was a little stressful.

Making ice cubes out of lemonade was out of the question since I wanted something that could be made spur-of-the-moment. But adding enough ice to lemonade to get the thick, fluffy texture I was after diluted the flavor too much.

I finally figured out the best way to get a perfectly lemony homemade frozen lemonade with the right texture is to treat the ice itself as most of the water.

You only need to add enough water (or, yes, vodka) to get the blender blade spinning. The ice will melt a little, diluting the lemonade the perfect amount.

Instead of white sugar or simple syrup, I sweetened this frozen lemonade with honey.

Honey is an amazing natural sweetener, and it goes amazingly well with lemon. I love the extra hint of sunny sweetness that it gives this honey lemonade recipe.

Pulse the honey, water, and lemon juice mixture a few times before adding the ice to help the honey incorporate into the mixture so every sip is perfectly sweetened.

If you have extra lemons, use them to make Lemon-Parmesan Gnocchi with Mushrooms or add the zest to a batch of gluten-free strawberry financiers.

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Honey-Sweetened Frozen Lemonade

Course 40+ Healthy Drinks Recipes

Author Lauren Keating

Ingredients

• 1 cup fresh lemon juice about 1- to 1-1/2 pounds lemons
• ½ cup honey
• ½ cups water
• 4 cups ice

Instructions

• Add the lemon juice, honey and water to a high power blender. Pulse until combined.
• Add the ice and blend until slushy. Add more water, if a looser consistency is desired.