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Detox Water | The Classic Cucumber Lemon

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Although we’ve already discussed The Truth About Homemade Detox Water, there’s nothing stopping us from enjoying an ice cold, flavorful, and healthy drink on a nice summer day! …Or those days where you wish it was summer. Come on, Canada. Seriously.

This little cucumber and lemon water recipe has made it’s splash long ago in the health world, and is dubbed the most world’s most popular detox drink. While it’s detox claim to fame may be debatable, there’s a reason this drink has become such a classic (and it’s all in the taste!)

Let’s quit yapping, the ice is melting. Turn on “Uptown Girl” by Billy Joel and let’s get slicing!

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Serves: 8     Prep: 5 minutes     Total Time: 4 hours

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  • 8 cups of filtered water
  • 1 lemon, thinly sliced
  • 1 medium cucumber, thinly sliced
  • 8-12 mint leaves

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That’s all there is to this classic cucumber lemon water recipe. Drink up and enjoy!

Health & Happiness,

Savannah

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Recipes

Picnic Potato Salad

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Hey Boo Boo! Looks like we’ve got ourselves a picnic potato salad! Not only is this red potato salad recipe creamy (and delicious), but it’s incredibly EASY. Let’s get started by putting on “Take me home tonight” by Eddie Money, and get ready to master this classic once and for all.

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Serves:  8   Prep: 10 minutes   Cook: 20 minutes   Total Time: 30 minutes

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  • 8 red potatoes, diced into bite-sized chunks
  • 1 tablespoon fresh rosemary, chopped (for boiled potatoes)
  • 1 teaspoon of Rosemary Sea Salt (for boiled potatoes)

 

DRESSING

  • 1 ½ cups mayonnaise
  • 2 tablespoons of cider vinegar
  • 2 tablespoons sugar
  • 1 tablespoon dijon mustard
  • 1 teaspoon Himalayan Pink or Sel Gris Sea Salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 3 celery stalks, diced
  • 5 hard-boiled eggs
  • Parsley

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Peel red potatoes if desired (you’ll be missing out on some nutrients if you do, plus not peeling is less work. Gotta love that!). If you aren’t peeling them, scrub the skin thoroughly. Dice potatoes into bite-sized pieces.

In a large pot add diced potatoes, chopped rosemary, and 1 teaspoon of sea salt. Bring to a boil and cook until soft -roughly 20 minutes. Drain and cool to room temperature.

If you don’t have hard boiled eggs handy, start them now. Place eggs in a pot covering them in 1-2 inches of cold water. Turn burner to high heat, bring to a rolling boil. Once boiling, remove pot from heat and let them sit in the hot water for roughly 10-12 minutes. Strain and rinse eggs in cold water to stop the cooking. Place in fridge until ready to use. In a large bowl, mix together mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper. Add cooled diced potatoes and diced celery stalks. Mix until potatoes are evenly covered. Peel and slice hard boiled eggs, stir into potato mixture. Sprinkle with parsley for color. Serve immediately or store in the fridge for up to 3 days. [/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_image admin_label=”Image”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_image admin_label=”Image” src=”http://thehumblekitchen.ca/wp-content/uploads/2017/04/potatosalad2.jpg” animation=”off” sticky=”on”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_blurb admin_label=”Blurb”]

That’s all there is to homemade creamy potato salad! You’re well on your way to being picnic ready. Put on some shorts, lay down a checkered blanket, and get out there and enjoy the sunshine!

Health & Happiness,

Savannah

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Categories
Recipes

Simple Pasta Salad

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Skip the artificial flavors and preservatives living in premade pasta salads and dig into this super simple pasta salad! This cold little pasta is sure to warm your heart (and your tummy) with its fresh vegetables and delectable herbs.

Rejoice because your search is over! Now you’ve got the perfect addition to any potluck, barbeque, or side dish to your delish main course. So turn up “Faith” by George Michael and let’s get started because this easy homemade pasta salad is made with love in 20 minutes or less!

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Serves:  6-8  Prep: 10 minutes   Cook: 10 minutes   Total Time: 20 minutes

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  •  4 cups of uncooked rotini, elbow macaroni, or other desired pasta
  • 8 cherry tomatoes, quartered
  • 4 celery stalks, diced
  • 3 carrots, chopped
  • 1/4 red onion, diced
  • 1/2 cup mayonnaise
  • 1 tablespoon red wine vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon dijon mustard
  • 1 tablespoon dried parsley
  • 1 tablespoon dried dill
  • Everyday S&P, Himalayan Pink, or Sel Gris Sea Salt to taste

Looking for a different taste? Make your salad extra dill-y with the help of Delightfully Dill or amp up the garlic with a pinch of our Roasted Garlic Sea Salt.

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Bring a large pot of water to a roaring boil. Toss in your pasta of choice and cook for roughly 8-12 minutes or until al dente. Drain and rinse well under cold water to cool.

While pasta is cooking, chop the tomatoes, celery, carrots, and onion.

Once cooled, combine all ingredients into a large bowl making sure to coat the pasta evenly.

Serve immediately or store in the fridge for up to 3 days.

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  • For meat lovers add 1/2 cup salami, cubed
  • For vegetable lovers add (one or both) 1 red or green bell pepper, diced
  • For cheese lovers add 1/4 cup of parmesan cheese
  • For a vegan alternative substitute mayonnaise with veganaise or something similar

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See? Nothing to it! Creamy homemade pasta salad with minimal effort, that’s what I’m talking about!

Health & Happiness

Savannah

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Categories
Recipes

Roasted Spaghetti Squash

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You guys, I am in LOVE! Who is this mysterious love? It’s Bond Squash, James Bond Spaghetti Squash of course. I’m actually ashamed to admit that I’ve never in my entire life even had spaghetti squash before. In fact, my dear mama made it for me just yesterday.

Needless to say, I was mind blown about how well it substituted actual noodles and just how easy it was to cook! With the first bite, I knew that there was simply no hope for me to go without a second helping. Lucky for us squash lovers, the mighty squash has only 27 calories per serving, seven grams of carbohydrates, (and four times the antioxidants) compared to pasta’s 158 calories and thirty-one grams of carbs, so I didn’t feel bad about it in the slightest. Don’t believe me? Check this out: Spaghetti Squash vs Pasta

I’d like to take this moment to thank my mother for doing motherly things like making the family eat healthy and stuff like that (it introduced me to my new love, after all). So if you’re ready to fall in love all over again turn up “Hungry Eyes” by Eric Carmen, and lets get cooking!

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Serves: 4    Total Time: Approx. 1 hour   Active Time: 10 minutes   Bake: 375F

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Looking for a different taste? Spaghetti squash itself is very mild and is easily paired with richer, bolder flavors. Try Tuscan Sun for a taste of traditional Italian flavors, Burnt Timber for a pinch of smoke, or Bold Jalapeno for just a touch of heat.

 

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Preheat the oven to 375 degrees Fahrenheit.

Slice the squash in half lengthwise from stem to tail, and scoop out the seeds. Our new love has a tough exterior, so to make slicing easier we can carefully poke several holes along the squash and pop it in the microwave anywhere from 2-5 minutes. Let cool, then slice and scoop away.

Drizzle the olive oil onto the inside of the squash and season with salt and pepper.

Place the squash cut side down, onto a prepared baking dish. Toss into the oven and roast until you can easily pierce the outer shell with a fork. This will be anywhere from 35-50 minutes, depending on the size of the squash. Check at 30 minutes and gauge from there.

Remove from oven and let rest until it is cool enough to handle. Using a fork, begin scraping the inside of the squash to form spaghetti like strands.

Enjoy your spaghetti squash with rich sauces or enjoy as a side dish to rich main dish (spaghetti squash has a rather bland flavor when simply alone).

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Try all or some of the following:

  • Sauteed onions
  • Sauteed garlic
  • Rosemary
  • Thyme
  • Parsley
  • Diced Tomatoes
  • Black Olives
  • Parmesan or Feta Cheese

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There we have it, a super easy roasted squash for you and your family to love!

Health & Happiness,

Savannah

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Categories
Recipes

No Bake. No Fuss. Customizable Energy Bites

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To this day, I still play with my food. Throwing caution to the wind, tossing in whatever ingredients I feel like, all while doing that inner two-year-old dance (you know the one where you just kind of awkwardly bouncing up and down….) to whatever song catches my mood at the time.

I think that’s why I’m so excited about this recipe!  You can completely customize these energy bites to please your taste buds all without strict measurements and directions. Heck, don’t even use a measuring cup if you don’t want to. This can sound scary I know, but trust me when I say: You cannot fail. These little energy bites got your back, so go on -play with your food (I won’t tell). Throw caution to the wind, turn up some feel-good music, and dance like your inner two year old wants you to!

Time: 10 minutes

Yeilds: Approximately 20 1″ energy bites. This will vary depending on how many ingredients are used and if you can keep from stealing a few bites right out of the bowl!

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This is going to be the foundation for the energy bites done your way. All you’ll need is:

Start by melting the honey by putting it in the microwave for 10 seconds at a time until it becomes slightly runny and easier to stir.

Combine the oats and melted honey together in a large bowl.

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Here is a list of possibilities for your bare energy bites. I’ve included rough measurements as a guideline only. Add as many or as few, as much or as little as you want. Listen to your heart (and tummy), you do you. Here we go:

  • Shredded coconut (1/2 cup)
  • Ground cinnamon (1/2 teaspoon)
  • Pumpkin seeds (1/4 cup)
  • Sunflower seeds (1/4 cup)
  • Ground flax seeds (1 tablespoon)
  • Chai seed (1 tablespoon)
  • Dates, chopped (2 tablespoons)
  • Peanuts, chopped (1/4 cup, I used unsalted)
  • Raisins (2 tablespoons, chop them if you’re picky like me)
  • Crasins (2 tablespoons, chop them if you’re picky like me)
  • Peanut Butter (1/4 cup)
  • Almond Butter (1/4 cup)
  • Mini chocolate chips (2 tablespoons)
  • Cocoa powder (1/4 cup)
  • Vanilla extract (1 teaspoon)

Combine all your desired ingredients in with the pre-mixed honey and oats.

If your mixture is too wet add more rolled oats slowly, stirring as you go until the mixture starts thickening up and the mixture begins holding it’s shape.

If your mixture is too dry, add either more melted honey, peanut butter, or almond butter -depending on what you want your bites to predominately taste like. Do this slowly stirring as you go, until the mixture starts thickening up and the mixture begins to hold it’s shape.

Once you’re all done playing with different ingredients, begin rolling the mixture into 1″ balls (it’s okay if you sneak a few bites. I won’t tell) Then pull out a large, air tight container to store your bites in. Place a layer of parchment paper on the bottom of the container and between each layer of energy bites.

Seal and store in the fridge for up to three weeks.

See? Nothing to it!

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(Lion King anyone?…No? *goes back to awkward dancing*)

So if you wanna make these bites like I did, start by putting Get outta my dreams, get into my car by Billy Ocean on repeat. Immediately screw up by not melting the honey first. Continue anyway.

  • 1/2 cup of shredded coconut
  • 1/4 cup of pumpkin seeds
  • 1/2 cup of peanut butter
  • 1/4 cup of sunflower seeds
  • 2 tablespoons of chopped raisins
  • 2 tablespoons of chopped peanuts
  • 1 tablespoon of ground flax seeds

Combine both the oats and the honey in a large metal bowl. Realize you should have melted the honey beforehand as now its unstirable. Proceed by turning the oven to 200 degrees Fahrenheit and placing the bowl inside for 1-2 minutes to actually melt it. Be sure to continue to monitor it, you aren’t trying to ‘cook’ the oats. See? Mistake right out of the gate and it still was unfailable. (You got this)

Act like nothing happened and get back to stirring the honey and oats together.

Carefully chop peanuts and raisins. Add the chopped peanuts, raisins, shredded coconut, pumpkin seeds, and flax seeds. While stirring, notice the mixture is too dry and get the brilliant idea to add peanut butter (I LOVE peanut butter. How did I almost forget the peanut butter?).

Stir in peanut butter then taste test the mixture. Awkward dance in celebration.

Roll the mixture into 1″ balls (or get carried away and eat half of it). Store the rest in a parchment lined, airtight container in the fridge. Eat whenever you open the fridge aimlessly.

So there we have it! Simple, customizable, never fail, energy bites to grab now or on the go. I hope you thoroughly enjoyed the recipe, my blunders, and my awkward dancing. 

Health & Happiness, 

Savannah

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Recipes

3 ‘If You Like Piña Coladas’ Smoothie Recipes

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If you like pina coladas and getting caught in the rain, then you’ll adore these smoothie recipes! But just in case you don’t, just add a couple ounces of rum and you’ll be well on your way to forgetting that you don’t like them.

To make sure these drinks were island worthy I donned on my shorts and sunglasses, put Escape by Rupert Holmes on replay, plopped down in a lawn chair and spent the afternoon slaving away taste testing each and every one of these recipes.

It was hard work, but someone had to do it.

With each making the cut I’m proud to say you can’t go wrong with whichever one you choose!

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Serves: 2

  • Shredded coconut (I use the sweetened kind), for garnish

In a blender combine the pineapple chunks, coconut milk, banana, ice, and honey if you wish. Blend until smooth.

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While the blender is working its magic, grab two plates.

Fill one with a skim of water (roughly 1/8″ deep), and fill the other with shredded coconut spreading it out so it is again roughly 1/8′” deep. Grab your glasses, and one at a time dip the rim first into the water, and then into the coconut. Pour the blender mixture into your beautified glasses.

Garnish each serving with a pineapple wedge or strawberry (or both).

Sip & Enjoy!

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Serves: 2

  • 4-6 fresh strawberries
  • 1/2 cup of pineapple chunks
  • 1/2 cup of pineapple juice
  • 1/2 cup cream of coconut
  • 1/2 a banana
  • 1 cup of ice
  • Pineapple and strawberry wedges, for garnish
  • Shredded coconut (I use the sweetened kind), for garnish

I’ve just got to tell you guys because I’ve got a bit of a sweet tooth, that I expected this recipe to turn out sweeter than it did. It’s yummy, don’t get me wrong! I’ve had 3 so far! It’s got a very clean taste, so if you want to up the sweetness – add more pineapple chunks and be prepared to add more ice!

Start off by pureeing the strawberries in the blender (add a bit of water if you need to). Place the pureed strawberries in a bowl and set aside. Rinse out the blender.

In the freshly rinsed blender, combine pineapple chunks, pineapple juice, cream of coconut, 1/2 a banana, and ice. Blend until smooth, eat the other half of the banana while you wait.

To rim with coconut: Grab two plates. Fill one with a skim of water (roughly 1/8″ deep) and fill the other with shredded coconut, spreading it out so it is again roughly 1/8″ deep. Grab your glasses, and one at a time dip the rim first into the water, and then into the coconut.

Split the strawberry puree mixture between the two beautified glasses, pouring roughly half of the strawberry mixture into the bottom of each glass. Top the rest of it off with your pineapple blender mixture. Use a straw to stir and create defined streaks (and try not to follow my fail of an example!).

Garnish each serving with a pineapple wedge or strawberry (or both).

Sip & Enjoy

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Serves: 2

  • 1 cup of pineapple juice
  • 1 cup of orange juice
  • 1/2 cup of coconut milk
  • 2 bananas
  • 2 cups of ice
  • Shredded coconut (I use the sweetened kind), for garnish

In a blender combine pineapple juice, orange juice, coconut milk, bananas, and ice. Puree until smooth.

To rim with coconut: Grab two plates. Fill one with a skim of water (roughly 1/8″ deep) and fill the other with shredded coconut, spreading it out so it is again roughly 1/8″ deep. Grab your glasses, and one at a time dip the rim first into the water, and then into the coconut.

Pour the blender mixture into your beautified glasses.

Sip & Enjoy

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I hope at least one of these tropical inspired smoothies made you think of the sun and the sand, the water, and the waves. Until next time!

Health and Happiness,

Savannah

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