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

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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A post shared by Lauren HealthyDelish (@healthydelish)

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

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!

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.

This post was sponsored by the J.M. Smucker Company, all opinions are my own.

People who know me know that wherever I am, there’s almost always a big cup of coffee nearby. In the winter I love hot coffee, but this time of year I usually reach for cold brew.

Since cold brew is so much smoother and more mellow than traditional drip-brewed coffee, I really like drinking it black. But occasionally as a treat, I’ll also mix it up with a fun flavor, like this maple tahini cold brew.

There’s nothing better than spending a lazy Sunday morning sitting on the back deck sipping a tall cup of cold brew – unless, of course, you add a slice to apple crumb coffee cake to the scenario. 

Thanks to Dunkin’ Donuts’ new cold brew packs, making cold brew at home has never been easier. Each package contains two packets – enough to make two full pitchers of cold brew coffee. That’s enough to keep a multiple-coffee-a-day person like me set for the whole week!

Preparing your cold brew only takes three simple steps:

First, drop a packet into an empty pitcher and add four cups of water.

Then, let the cold brew steep in the fridge overnight.

The next morning, remove the coffee packs and add about 3 more cups of water (you can add more or less to make it as strong as you want).

That’s it! Three easy steps and you’re ready to sit back and enjoy a Dunkin’ cold brew. And it’s way less messy than measuring out and filtering coffee grounds.

While the cold brew is steeping, I like to whip up a flavored creamer or syrup for the week. This maple tahini creamer only takes a few seconds to make, but it has a great flavor that’s a nice change of pace from more traditional creamer flavors like hazelnut or vanilla.

Tahini is a sesame seed paste that’s common in Middle Eastern recipes, but it also pairs really well with natural maple syrup. The base is made from coconut milk, so it’s also a great dairy free/paleo alternative to store-bought creamers.

To make it, add unsweetened coconut milk, tahini, and maple syrup to a blender and blend until combined. That’s all! The creamer will keep in the refrigerator for several days and you can add as much or as little to your cold brew as you like, depending on your mood.

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Maple Tahini Cold Brew

Servings 6

Author Lauren Keating

Ingredients

• 1 package Dunkin' Donuts cold brew coffee packs
• ½ cup unsweetened coconut milk
• ¼ cup tahini
• 2 Tablespoons real maple syrup
• 1 teaspoon vanilla bean paste

Instructions

• Add 2 cold brew coffee packs and 4 cups of water to a pitcher. Steep in the refrigerator for 8-12 hours. Remove the coffee packs and pour in another 3 cups of cold water. 
• Meanwhile, add the coconut milk, tahini, and maple syrup to a blender. Cover and blend for 10-15 seconds, or until combined. Pour into a separate container an refrigerate until ready to use. 
• Serve the cold brew over ice with as much creamer as you'd like. 

Have you tried switchel yet? It’s an old-timey drink that was brought to the United States during Colonial times, but it’s gaining popularity again.  It’s extremely refreshing and is one of my favorite ways to cut through the sticky July heat.

I was first introduced to it a few years ago at the Southern Vermont Garlic Festival (yup, the same festival that inspired my spicy pork noodles – one of my favorite recipes ever!) but I really fell in love with it after trying a blueberry version in Maine last summer. It’s like New England in a glass.

It’s a fun alternative to lemonade when you’re looking for something a little different!

So what exactly is it? There’s a reason I’m burying the lede here… Switchel is made with a base of apple cider vinegar, ginger, and water that’s sweetened with maple syrup and flavored with fresh fruit. I know – drinking vinegar sounds awful, but it adds the acidity that makes this drink so refreshing. If you like kombucha or shrubs, it’s very similar.

That said, some switchels that I’ve tried are heavy on the vinegar and can be pretty jarring. This blueberry switchel uses a little less vinegar, and the sweetness of the fruit helps balance things out. It keeps for several days in the fridge and will become more mellow over time, if you can manage not to drink it all right away.

I like to garnish mine with a lime wheel, mostly because it looks so pretty.

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Blueberry Switchel

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 18kcal

Author Lauren Keating

Ingredients

• ½ cup blueberries
• 4 Tablespoons apple cider vinegar
• 4 cups water
• 2- inch piece of ginger peeled and diced
• 4 Tablespoons natural maple syrup

Instructions

• Add the blueberries and vinegar to a blender. Blend on high 10-15, or until smooth. Set aside.
• Add the water and ginger to a small saucepan; bring to a boil. Remove from heat and let steep 20 minutes. Strain into a pitcher or large jar.
• Stir in the maple syrup and berry puree.
• Refrigerate several hours, or until thoroughly chilled. Serve over ice. Garnish with lime wedges, if desired.

Nutrition

Calories: 18kcal | Carbohydrates: 5g

I went clothes shopping this weekend and it wasn’t pretty. The last few months have been really busy and while I eat well 70% of the time, I’ve also been ordering way too much takeout and eating far too many sugary snacks. Things calmed down a lot after the holidays, but those lazy habits stuck around – I think I ate something like 3 servings of vegetables last weekend. My poor food decisions are definitely starting to show. The number on the size tags of my new clothes was the wake-up call that I needed to get my butt in gear. No more excuses.

I went to the store yesterday and stocked up on my favorite healthy pantry items, easy snacks (yay for hummus and pretzel thins!), and as many vegetables as I could fit in my refrigerator. With my kitchen stocked to the brim and the last of our holiday travel finally behind me, I’m confident that I can get back on track quickly.

Whenever I feel like I need a mega-dose of vitamins, I love to make fresh juice for breakfast. Something about starting the day with fruits and vegetables keeps me motivated to continue eating them all day long. (I make it at night so it’s easy to grab from the fridge in the morning.)

Green juice is popular, and I make it sometimes, but this red juice is the one I crave. Carrots and citrus are a classic combination, but adding beets gives the juice an earthiness that I absolutely adore.

(I bought this Hamilton Beach Health Smart Juicer on Amazon for about  30 bucks. It’s not the best, but it works well enough for someone like me who only makes juice once in a while. It comes apart easily so cleaning it isn’t difficult and it’s small so it doesn’t take up a ton of cabinet space.)

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Citrus Sunrise {Beet, Grapefruit, and Carrot Juice}

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2

Author Lauren Keating

Ingredients

• 1 grapefruit
• 1 orange
• 1 lime
• 1 apple
• 2 beets
• 4 carrots

Instructions

• Cut the grapefruit, orange, and lime in quarters and remove the peels. Slice the apple into small segments, discarding the core. Peel the beets and cut into pieces that will fit through your juicer chute.
• Feed the ingredients through your juicer in the order listed (starting with the grapefruit and ending with the carrots). If the discarded pulp is wet, run it through the juicer a second time. Stir the juice to combine.
• Refrigerate or serve over ice.

I give in.

As much as I want summer to last for forever, I just can’t resist the flavors of fall any longer.

This recipe for creamy apple cider slush/apple cider smoothie is perfect for September’s in between-y kind of weather.

I’m sure you know the kind of weather I’m talking about: sunny, in the low 70s and with the slightest hint of fall in the air?

If you’re like me, you’re craving apples and pumpkin even though it’s still a little too warm for traditional cozy treats.

Apple cider slush is the answer. It has tons of sweet apple flavor, a tiny hint of maple, and a smattering of apple pie spices. If Fall had a flavor, this would be it.

These slushes are delicious enough to call dessert, but healthy enough for breakfast. They’re also perfect for cooling down after a long walk.

I’m pretty sure I could happily drink one every day (and I just might!)

If you’re looking for a more adult apple cider-based beverage, you might also like this apple cider sangria!

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Creamy Apple Cider Slush

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2

Calories 159kcal

Author Lauren Keating

Ingredients

• 1 cup apple cider
• ½ cup Silk® organic unsweetened soy milk
• 1 apple peeled, cored, and diced
• 1 Tablespoon maple syrup
• 1 teaspoon grated fresh ginger
• ½ teaspoon vanilla
• ¼ teaspoon cinnamon
• ¼ teaspoon allspice ground
• 2 cups ice

Instructions

• Combine the apple cider, soy milk, apple, maple syrup, ginger, vanilla, cinnamon, and allspice in your blender pitcher. Cover and blend on low speed until combined – about 10 seconds.
• Add the ice. Cover and gradually increase the blender speed to high. Blend for 30-40seconds, or until smooth.
• Divide between two glasses and serve immediately.

Nutrition

Calories: 159kcal | Protein: 1.9g | Fat: 1.2g | Fiber: 3.1g

Way back in March, the New York Times ran an article about Nora Ephron that contained a delicious description of her favorite pineapple milkshake. It sounded so absolutely amazing that I bought a can of pineapple the very next time I went to the store with big plans to make the milkshakes at home.

I must have thought about them a million times, but that can of pineapple sat there until last week.

Milkshakes are heavy and rich and seem like they need a special occasion. And, honestly, all that dairy makes my stomach hurt. Not worth it.

Then I saw some ridiculously beautiful strawberry soda floats on Pinterest and I knew what I was going to do with that can of pineapple: make homemade pineapple soda to use in floats. 

Light and refreshing, these pineapple soda floats are the perfect way to say goodbye to summer. (Or do what I plan to to and drink them all fall, in complete denial that summer is over.)

The key to these floats is homemade pineapple soda, which is full of bright flavor without being too sweet.

Start by making pineapple simple syrup –  just boil equal parts water and sugar, then add some pineapple and let it steep. You’ll end up with a thick, sugary syrup with a super-concentrated flavor.

Add carbonated water or seltzer and there you go: soda! It couldn’t be easier, and the syrup keeps great in the fridge, so you can make the soda right when you want to drink it. It also makes it really easy to adjust the ratio of syrup to water to your liking.

You can drink the soda just like that, but for the floats just add a small scoop of vanilla ice cream. A little goes a long way, so don’t add too much!

You can also add spiced rum if you want a more adult beverage. (Hint: You do.)

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Pineapple Soda Floats

Be sure to extract as much liquid as you can from the pineapple for optimal flavor – I used a potato masher to press it all out. The pineapple syrup will keep in the fridge for at least a week.

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 8

Author Lauren Keating

Ingredients

• 1 cup water
• 1 cup sugar
• 1 can 14 ounces pineapple chunks, drained
• 2 liters club soda or plain seltzer
• 1 cup vanilla ice cream
• Optional: 3/4 cup spiced rum

Instructions

• Combine the water and sugar in a saucepan. Bring to a boil; cook until sugar has dissolved, about 1 minute. Remove from heat and add pineapple. Cover and let sit 30 minutes. Strain, squeezing/smashing the pineapple to get as much liquid out of it as you can – you should end up with 1 cup of pineapple syrup. Keep refrigerated until ready to use.
• Pour 2 tablespoons of pineapple syrup into each glass. Add 8 ounces of club soda and stir gently. Add rum, if desired. Top with a small scoop of vanilla ice cream.