Mango Mash Green Smoothie

Mango Mash Green Smoothie

I am a lover of green smoothies and always looking for ways to use different greens. Cause ya know, we should all be rotating our greens on a weekly basis. So when I had some leftover chard in the house from making mac n cheese, I used the remaining greens for a smoothie the next morning. Quick, easy and ever so yummy!

Chard is a relatively “non-green” tasting green anyways, but paired with the sweetness of mangoes, banana, and a date…the taste disappears. The chia, hemp, and flax seeds add a bit of “power” to the smoothie that can easily classify this as a meal replacement if you choose to keep the whole thing to yourself. Hey, who am I to judge? My son came up with the “mango mash” name and, well, I went with it. Cause that’s what you do when an 8 year old gives you green smoothie name ideas.

Mango Mash Green Smoothie

Mango Mash Green Smoothie
Author: 
Recipe type: Smoothies
Prep time: 
Cook time: 
Total time: 
Serves: 24 oz
 
Ingredients
  • 2 cups water
  • 1 T chia seeds
  • 1 T hemp seeds
  • 1 T flax seeds (use whole flax if using a high power blender)
  • 2 leaves of chard, stems removed
  • 1 cup frozen mango chunks
  • ½ cucumber (peeled if not organic)
  • 1 ripe banana
  • ½ chunk of ginger (leave peel on if using a high powered blender
  • 1 round slice of lemon (leave pith on)
  • 1 pitted date
Instructions
  1. Add all the ingredients to the blender in the order they are listed.
  2. Blend for 1 minute
  3. Enjoy!

Until next time, keep it real.

Easy {Vegan} Cornbread

easy vegan cornbread

It’s chili time of year, y’all. And you know what that means, dontcha? Cornbread. Sweet, sweet cornbread sitting along side of that piping hot bowl of chili. But none of that silly Jiffy boxed kind of cornbread. No, no no…you know better by now! We’ve got no room for that nonsense in our real food kitchens! When cornbread is this easy to make, you’ve got no excuses.

I love the original recipe’s taste. However, I wanted to cut down the oil a bit and swap out a few ingredients for more real food friendly ones. After a few attempts, a little tweaking here and there, I finally perfected this recipe and got a thumbs up from the fam. It now permanently earns a place in my meal plan rotation.

easy vegan cornbread ingredients

Easy {Vegan} Cornbread
Author: 
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
 
This easy, real food cornbread is dairy, egg, soy and nut free. Adapted from: Hey Morningstar!
Ingredients
  • 1½ cups corn flour
  • ½ cup whole wheat flour
  • ½ cup coconut sugar
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 1 flax egg (1 T ground flax seeds + 3 T water)
  • 1 cup cold water
  • ¼ cup neutral flavored oil
  • ¼ cup applesauce
  • 2 T apple cider vinegar
Instructions
  1. Preheat oven to 350 degrees.
  2. In a small bowl, mix together your flax and water and let sit 10 minutes to gel up.
  3. In large bowl, mix all the dry ingredients.
  4. In small bowl, mix together the remaining wet ingredients minus the flax egg.
  5. Slowly combine the liquids with the dry ingredients.
  6. Add the flax egg and mix until just combined.
  7. Pour into a parchment lined 8x8 pan.
  8. Bake for 25-30 minutes or until toothpick comes out clean.
  9. Cool for 10 minutes before slicing.
Notes
I used canola oil in this recipe since it's a neutral flavored oil. However, it is a refined oil. So, if you are looking to make this 100% real food approved, use coconut oil. Please note, that you may have a slightly coco-nutty flavor.

Eat this cornbread along side a hot bowl of chili or with pulled pork and coleslaw.

What’s your favorite cold weather dish?

If you make this recipe, be sure to snap a photo and tag us @realfood_life, or hashtag it #realfoodlife. I’d love to see what you make!

Until next time, keep it real.

Elderberry Syrup for Cold and Flu Prevention

Elderberry Syrup for Cold and Flu Prevention

Cold and flu season is fast approaching! You may not be surprised that we don’t get flu shots and I never run to the doctor before trying natural ways to prevent or treat illnesses first. It must be paying off because we haven’t been to the doctor for a sick visit in 3 years. Sure, we’ve had a few sniffles here and there, even some fevers which have left us curled up on the couch for a few days, but I always treat them at home with natural remedies.

Elderberry syrup is my go-to prevention aid for cold and flu season. Elderberries contain high levels of vitamin A, B and C and are used to boost the immune system, improve heart health, fight coughs, colds, flu, bacterial and viral infections, and tonsillitis. Elderberry juice was even used to treat a flu epidemic in Panama in 1995. And while you can purchase Elderberry syrup online, even the organic versions have some preservatives and flavorings I find undesirable, as well as set you back $15 for a 4 oz bottle! This recipe will make roughly 16-24 oz and is easy and inexpensive to make at home with a few simple ingredients.

Elderberry Syrup Ingredients

5.0 from 1 reviews
Elderberry Syrup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 32 oz
 
Ingredients
  • 1 cup dried elderberries
  • 4 cups water
  • 2 half-inch pieces of ginger root
  • 2 whole cinnamon sticks
  • 3 whole cloves
  • 1 cup raw honey
Instructions
  1. Add all ingredients to a saucepan.
  2. Bring to a boil then cover and lower to a simmer.
  3. Simmer for 35-40 minutes until the liquid is reduced to half.
  4. Strain through a fine mesh strainer.
  5. Let cool to about 115 degrees (just slightly warm to the touch)
  6. Add the honey and stir until it's dissolved.
  7. Store in a glass jar in your refrigerator.
  8. If you won't use it right away, freeze in ice cube trays for later use.

Usage:

  • Children: Take 1/2 – 1 tsp daily.
  • Adults: Take 1/2 T- 1 T daily.
  • Take a day or two off each week.
  • In the event a cold or flu does strike, take your normal dose 2-3 times per day until symptoms disappear.

Check out my post 12 Ways to Beat Your Cold or Flu Naturally for more ideas! How do you ward off illness when it sets in?

If you make this recipe, be sure to snap a photo and tag us @realfood_life or hashtag it #realfoodlife. I’d love to see what you make!

Until next time, keep it real.

Our recommendations:

This post is shared at Healthy, Happy, Green & Natural Party Hop

Affiliate disclosure: This post contains affiliate links. If you decide to purchase an item through our link you will not incur any additional costs but Keepin’ it Real earns a small commission. We only recommend products we have used, would use or trust. Your support is greatly appreciated so we may continue to spread the news about real food.

Medical disclaimer: Although I am a sucker for a great fashionable coat, especially white ones, I am not a doctor. This post is not intended to treat, diagnose or take the place of taking prescription medication when necessary. Always check with your doctor first if you have any questions or concerns about your health or the health of your family.

Garden Fresh Tomato Soup

 

Garden Tomato Soup

This is our first year growing a garden other than previous years where we had a few vegetables planted in pots on our patio. Not really knowing what we were getting into, we have been amazed with our harvest. We’ve enjoyed an abundance of cucumbers, zucchini, yellow squash, herbs, kale, eggplant, peppers, onions, cantaloupe and tomatoes.

Just a few weeks ago the tomatoes started getting ripe. Oh the tomatoes! I didn’t know they could taste so sweet picked right off the vine! Our last trip I picked 13 large tomatoes and a huge bowl full of cherry tomatoes. And that’s on top of the ones I still had left from a week before! After I gave a bunch to family and neighbors, I still had a few large ones and a container of cherry tomatoes left. Not wanting to waste the beautiful produce that we’ve gotten, I decided to whip up a tomato soup.

The weather was rainy here that night and even though it’s still really hot outside, soup just felt right with the rain pouring down. Something about rainy weather makes me want to curl up on the couch with something hot in my belly. This tomato soup was really simple and allowed me to use up all the items that have been growing in the garden that I didn’t know what to do with. I plan to make a few more batches of this on our next harvest and freeze it for the winter and easy lunches once the hectic school year starts.

Garden Fresh Tomato Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Use up your garden tomatoes, veggies and herbs in this easy, delicious recipe!
Ingredients
  • ½ onion, sliced
  • 1 carrot, roughly chopped
  • 1 T olive oil or coconut oil
  • 1 cup zucchini, cut into 1 inch chunks
  • 4 cloves garlic, roughly chopped
  • 32 oz vegetable broth
  • 5 tomatoes, seeded, roughly chopped, and liquid removed
  • 2 T lentil flour (process about 1 cup of dry lentils in a food processor or blender to form a flour. Store the rest in your pantry to thicken other recipes)
  • Large handful of basil, roughly chopped
  • ¼ cup fresh parsley, roughly chopped
  • 1 sprig of rosemary
  • 1 tsp salt
  • ½ tsp pepper
  • ½ cup cannellini beans, rinsed
Instructions
  1. Add oil, onion, carrot and zucchini to a soup pot and turn to medium heat.
  2. Saute for about 10 minutes.
  3. Add garlic and saute for one minute more.
  4. Add vegetable broth, tomatoes, lentil flour, basil, parsley, rosemary, salt and pepper.
  5. Let simmer for about 20 minutes.
  6. Add the beans and simmer for about 5 minutes more.
  7. Remove from heat and blend until desired consistency, I like mine somewhat chunky.
  8. Pour back into pot and heat again on low until ready to serve.

What’s your favorite rainy day meal?

If you make this recipe, be sure to snap a photo and tag us @realfood_life or hashtag it #realfoodlife. I’d love to see what you make!

Until next time, keep it real.

Real Food School Lunch Ideas

 

School Lunch Ideas for Real Food KidsLast week I posted about my favorite real food kid lunch supplies (check it out here if you missed it). These supplies make packing lunch easier for all of us. But the next problem we face is what to actually fill those Bentology lunchboxes with?! I always make a resolution to give my children beautiful, healthy, creative real food school lunches. Then 3 weeks later we are back to boring ole PB&J. But fear not – this week is dedicated to quick and easy real food school lunches you can pack your kids. It’s the quickest, easiest way to save money, cut down on waste and eat healthier!

Real food does take time and effort, and the reality is that we are all busy so it’s important to remember to keep it as simple as possible. This list is a good starting off point to give you some ideas. Don’t be overwhelmed – do the best you can and forgive yourself when it doesn’t go perfectly.

Planning in advance is the key to getting good, healthy lunches in your kids lunchboxes. Gee, haven’t you heard me say that before?!?! I like to take Sundays to plan the week and bulk bake, chop and package ingredients together so I can pull them quickly and easily throughout the week. A little time on the weekend will keep your kids from cafeteria food that, depending on your district, could likely be pre-made, frozen and loaded with questionable ingredients.

*I change some ingredients in these recipes to make sure they are real food approved and/or more plant-based.

Main Dish:
Baked Chicken Nuggets
Pasta Salad
Peanut Butter Strawberry Banana Quesadillas by Cooking Madly
Dime sized Whole Wheat Pancakes by 100 Days of Real Food
Overnight Oats by Keepin’ it Real
Sandwich on a Stick by Weelicious
Sushi Sandwiches by Weelicious
Rice Cakes with nut butter or cream cheese and raisins
Pita pizzas (use organic, grass fed cheese)
Whole grain pita sandwich with hummus and veggies (I like Ezekiel brand)
Frozen Uncrustables by Momables
Applegate lunchmeat roll ups
Homemade Lunchables by Earthworms and Marmalade (use Ak Mak crackers)
Granola with almond milk (keep the milk in a separate container of your Benology lunchbox)
Bean burrito with lettuce, tomato, black beans and rice

Leftovers:
Save time – Cook once, eat twice! Most kids don’t mind eating them cold.

Mac and Cheese by Live Simply
Pulled Pork by 100 Days of Real Food
Fried Rice by Don’t Waste the Crumbs (I omit the eggs and use veggie broth instead)
Chicken Noodle Soup by Live Simply
Tomato Basil Soup by Blender Babes (if you don’t have a Vitamix just heat on the stove top)
Minestrone Soup by Family Fresh Meals
Nachos. Layer meat or beans, salsa, sour cream, etc and serve chips on the side.

Sides:
Applesauce – find with one ingredient variety like Trader Joe’s or Eden Organics
Fruit, fruit salad/Fruit kabobs
Stove top popcorn by Simply Recipes
Trail mix
Hard boiled egg
Vanilla Cashew Yogurt by Dreena Burton with homemade granola by Keepin’ it Real
Homemade Go-Gurts by Unconventional Kitchen (use the yogurt recipe above)
Salads by Super Healthy Kids
Veggies: carrots, cucumbers, broccoli, bell peppers, corn kernels, peas, celery, cherry tomatoes, etc.
Hummus

Muffins/Breads:
Muffins are easy to bake a double batch and freeze. They are great for throwing into a lunch box as a side or to use as a snack at snack time.

Chocolate Zucchini Muffins by Happy Herbivore
Maple Banana Bread (or make into muffins) by Dreena Burton
Pumpkin Bread by Hell Yeah It’s Vegan!
Apple Pie Muffins by Momables

Treats:
Forever Cookies by Food Babe
Almond Butter Brownies by Food Babe
Homemade Berry Pop Tarts by Minimalist Baker
Chocolate Peanut Butter Avocado Pudding by Minimalist Baker
Chocolate Chia Pudding by Dreena Burton
Chocolate Chip Chickpea Blondies by Chocolate Covered Katie
Mini Powdered Donuts by Chocolate Covered Katie

If you need snack ideas to pack, check out my post 40 Real Food Snack Ideas for more inspiration! Cheers to another school year!

Until next time, keep it real.

Our recommendations:

Simple Meal Planning - Plan to Eat

Affiliate disclosure: This post contains affiliate links. If you decide to purchase an item through our link you will not incur any additional costs but Keepin’ it Real earns a small commission. We only recommend products we have used, would use or trust. Your support is greatly appreciated so we may continue to spread the news about real food.

Overnight Oats

Back in the day my kids loved when I bought instant oatmeal. I thought I was doing the right thing by buying an organic version, but little did I know, it still contained ingredients such as natural flavors, evaporated cane juice or sugar, and preservatives. After switching to real food in 2012, I knew instant oatmeal was one that would never make it into my cart again.

Now I make overnight oats. Throwing this recipe together is so easy and makes mornings a breeze. It can be made up to one day ahead of time and is easy to grab and go on your way out the door to work or school. I even pack it in my kids lunch boxes since it doesn’t need to stay warm. It quickly has become a favorite in our house.

Overnight Oats
Author: 
Recipe type: Breakfast
Prep time: 
Total time: 
Serves: 1 serving
 
Quick and easy oatmeal that's waiting for you in the morning!
Ingredients
  • ⅓ cup rolled oats
  • 1 T chia seeds
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • 1 very ripe banana, mashed
  • ⅔ cup almond milk
  • 1 T nut butter (optional)
  • nuts (optional)
  • sliced fruit (optional)
Instructions
  1. Mash the banana in a bowl with lid.
  2. Add the oats, chia seeds, vanilla and cinnamon.
  3. Pour milk over top and stir until all ingredients are mixed together. Seal with a lid and place it in the refrigerator overnight or for at least 4 hours.
  4. In the morning, add 1 T of nut butter and stir.
  5. Top with chopped nuts and sliced fruit if using. Add a splash of milk if you like it more runny.
  6. *This is meant to be eaten cold or at room temperature.

If you make this recipe, be sure to snap a photo and tag us @realfood_life or hashtag it #realfoodlife. I’d love to see what you make!

Until next time, keep it real.

Keepin’ it Real’s recommendations:

Affiliate disclosure: This post contains affiliate links. If you decide to purchase an item through that link you will not incur any additional costs but Keepin’ it Real earns a small commission. We only recommend products that we have used, would use or trust. Your support is greatly appreciated so that we may continue to spread the news about real food.

Peach Salsa

Peach Salsa

 

I love summer. If for nothing else but for the assortment of fresh produce at my disposal. From strawberries to cherries to tomatoes to herbs to zucchini and peaches. Oh, how I love summer peaches.

The past 3 years we have been taking our kids to the local orchard to pick our own peaches. It’s become something we look forward to this time of year. We come home with a big basket of peaches and lay them all out waiting for them to ripen up over the next few days. And oh do they ever. Biting into a peach and having the juice run down your arm = pure deliciousness.

See the problem becomes, though, once peaches ripen you need to eat them. FAST. Wait too long and they start to go bad. I’ve learned over the years after I’ve made a few peach cobblers or sliced a few up on our granola whatever is left gets peeled, sliced and frozen. There’s nothing like pulling out peaches in the middle of winter.

This year, I got a hankering for a peach salsa. Salsas are so easy to throw together and who doesn’t love a great fresh salsa? Take it to a party, serve it over top of fish or hoard it all for yourself. Either way, I won’t judge.

 

Peach Salsa

Peach Salsa
Author: 
Recipe type: Appetizer
Prep time: 
Total time: 
Serves: 3 cups
 
Summer peaches come together in this quick and easy refreshing salsa. Enjoy with tortilla chips or on top of fish.
Ingredients
  • 2 tomatoes, seeded and chopped (I used Roma)
  • ¼ red onion, chopped
  • 1 jalapeno, seeds removed and finely chopped (use ½ jalapeno for less heat)
  • 3 peaches, peeled or not, chopped
  • Cilantro to taste, left whole or coarsely chopped. (I love cilantro, so I use ¼ cup or so)
  • Juice of 1 lime
  • Salt and pepper to taste (approx 1 tsp salt and ½ tsp pepper)
Instructions
  1. Chop all ingredients and throw them into a medium size bowl.
  2. Add juice of one lime, salt and pepper and cilantro and mix until combined.
  3. For best taste, let the flavors marinate for 1 hour or more before serving.
  4. If you can't wait, eat immediately.

If you make this recipe, be sure to snap a photo and tag us @realfood_life or hashtag it #realfoodlife. I’d love to see what you make!

Until next time, keep it real.

Summer Recipe Roundup

Real_Food_Life_Peach_Salsa

I love summer. If for nothing else but for the assortment of fresh produce at my disposal. From strawberries to cherries to tomatoes to herbs to zucchini and peaches. Oh, how I love summer peaches.

The past 3 years we have been taking our kids to the local orchard to pick our own peaches. It’s become something we look forward to this time of year. We come home with a big basket of peaches and lay them all out waiting for them to ripen up over the next few days. And oh do they ever. Biting into a peach and having the juice run down your arm = pure deliciousness.

See the problem becomes, though, once peaches ripen you need to eat them. FAST. Wait too long and they start to go bad. I’ve learned over the years after I’ve made a few peach cobblers or sliced a few up on our granola whatever is left gets peeled, sliced and frozen. There’s nothing like pulling out peaches in the middle of winter.

This year, I got a hankering for a peach salsa. Salsas are so easy to throw together and who doesn’t love a great fresh salsa? Take it to a party, serve it over top of fish or hoard it all for yourself. Either way, I won’t judge.

Real_Food_Life_Peach_Salsa_2 (2)

 

Summer Recipe Roundup
Author: 
Recipe type: Appetizer
Prep time: 
Total time: 
Serves: 3 cups
 
Quick and easy recipe to use up those summer peaches!
Ingredients
  • 2 tomatoes, seeded and chopped (I used Roma)
  • ¼ red onion, chopped
  • 1 jalapeno, seeds removed and finely chopped (use ½ jalapeno for less heat)
  • 3 peaches, peeled or not, chopped
  • Cilantro to taste, left whole or coarsely chopped. (I love cilantro, so I use ¼ cup or so)
  • Juice of 1 lime
  • Salt and pepper to taste (approx 1 tsp salt and ½ tsp pepper)
Instructions
  1. Chop all ingredients and throw them into a medium size bowl.
  2. Add juice of one lime, salt and pepper and cilantro and mix until combined.
  3. For best taste, let the flavors marinate for 1 hour or more before serving.
  4. If you can't wait, eat immediately.

Summer Recipes GALORE!

Because there are so many wonderful summer recipes out there, and so little time, I turned to my food blogging community to put together a list of some awesome summer treats for you to try. I love the variety of produce and ingredients that you can choose from to suit any occasion or taste. Take a look and give them all some love by checking out their recipes!

 

 

Watermelon Raspberry Aqua Fresca

Thanks to Becky @ A Calculated Whisk, this Watermelon Raspberry Agua Fresca is the perfect drink on a hot summer day!

Cucumber-Ginger-Smoothie

I have a ton of cucumbers growing in my garden, so this Cucumber Ginger Smoothie by Margaret @ Veggie Primer just might be in order. I love when healthy ingredients come together in a super simple smoothie!

 

 

Iced Carob Latte

Summer is the perfect time for iced coffee. This Iced Carob Latte by Natalie @ Feasting on Fruit is so much better than a Starbucks! Banana milk anyone? Yes please!

spinach dip

I am sucker for a Rich and Creamy Spinach Dip and Jessica @ Two Green Peas hits a home run with this one!

Summer-Veggie-Pasta-Salad-

Rebecca @ Strength and Sunshine gives us a classic Summer Veggie Pasta Salad. The colors look amazing!

Zucchini Macadamia Pasta

Zucchini is growing crazy in my garden this year and I am always looking for new ways to use it up. Florian @ Contentedness Cooking has a yummy looking Zucchini Macadamia Crunched Pasta to the rescue!

pasta-rhubarb-salad

What do you do when you get rhubarb in your CSA basket besides making a dessert? Gunjan @ Kiipfit shows us a summer salad dressing is the perfect way to use that otherwise mysterious vegetable in her Arugula Pasta Rhubarb Chia Salad.

Edamame-vermicelli-and-lychee-salad

I am always looking for interesting summer salad ideas. Jennifer @ Delicious Everyday gives us this Asian inspired Edamame, Vermicelli & Lychee Salad.

Fennel Pomegranate Grapefruit

Fennel is not a veggie you normally would think to try, but if you haven’t yet, you really must. Especially when it’s paired with pomegranates and grapefruit in this Fennel, Pomegranate & Grapefruit Salad by Trisha and her husband Carlo @ Foodie Awareness. Sign up for their newsletter and get some other mouthwatering plant-based recipes!

mango-sorbet

You know what is so great about mangoes? They are delicious. Period. They are about to get even better in this Creamy Mango Sorbet by Alissa @ Connoisseurus Veg.

Balsamic-Strawberry-Basil-Dairy-Free-Ice-Cream

Who likes ice cream? Who likes dairy-free-real-food ice cream? I DO! Audrey @ Unconventional Baker is definitely unconventional pairing balsamic strawberries and basil in her Balsamic Strawberry & Basil Ice Cream.

Key Lime Pie

 

Lucie @ Win-Win Food knows how to do a  Key Lime Pie up right! Full of real food ingredients with no food coloring at all, it’s a perfect light summer dessert.

Vanilla cake

I am always looking for ways to use up pulp from juicing. This Raw Berry Red Velvet Short Cake by Amy @ Fragrant Vanilla Cake is just the way to do it.

passionfruit-cheesecake

Ever tried passion fruit? Well, you might want to after seeing this Drool Worthy Vegan Passion Fruit Cheesecake from Masha @ The Minimalist Vegan.

greens and beans medley

Stephanie @ Spice of Life Wellness put together an awesome looking Beans and Greens Medley. She focuses on eating for optimal fertility. This is a great recipe for summer because it’s light and chock full of healthy, fertility-friendly vitamins and minerals. Even if you are not trying to conceive, this is a super healthy dish.  It’s quick and easy to make, minimizing your time in the hot kitchen (also a must for summer, in my book!), and it’s yummy! Check out her Facebook page for more info!

Ingredients:

  • 1 cup whole wheat Israeli (pearl) couscous or quinoa
  • ½ cup raw pumpkin seeds
  • 3 Tbsp extra virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 1 15 oz can garbanzo beans, rinsed and drained
  • ½ cup organic raisins
  • 2 bunches Swiss chard, stems trimmed
  • ½ tsp black pepper
  • Pinch of sea salt

Directions:

Cook couscous or quinoa according to package directions. In a dry, large skillet, toast the pumpkin seeds over low heat, about 3-4 minutes, shaking the pan frequently, until they start to pop. Transfer toasted pumpkin seeds to a plate to cool. Over medium heat, heat olive oil in the same skillet you used for the pumpkin seeds.  Add garlic and cook for 1 minute.  Add the garbanzo beans, raisins, chard and pepper. Cook about 5 minutes, stirring occasionally, until the chard is tender. Add salt to taste. Divide couscous or quinoa among individual plates and top with the chard and beans mixture and top with pumpkin seeds.

If you make any of these recipes, be sure to snap a photo and tag us @realfood_life or hashtag it #realfoodlife. I’d love to see what you make!

Until next time, keep it real.

*All recipes and photos were used with permission by each participant.

The Best Fruit Infused Water

 

Fruit Infused Water

We all know that we need to drink more water, especially in the summer when it’s hot and muggy. Sometimes I get really bored drinking plain ole water every day.  I’ve seen the flavored drinks at the grocery store, but those alternatives provide no benefit from the vitamins added and, in fact, can actually be harming your health due to all the chemicals and sugar. (see ingredients in NestlesVitamin Water and Propel)

The good news is (yes, there is always good news when looking for a real food option!) you can make your own fruit water at home. It’s the BEST summer drink and even kid approved! The combinations are limited only by your imagination, but here are a few of our favorites to get you started.

Real_Food_Life_Watermelon_Basil_Water

 

Watermelon Basil Infused Water
Author: 
Recipe type: Drinks
Prep time: 
Cook time: 
Total time: 
Serves: 12 oz
 
Ingredients
  • Watermelon chunks
  • Small handful of fresh basil
  • Filtered water
Instructions
  1. Add all ingredients to a glass mug or container with a lid. Let sit in the refrigerator for at least 1 hour. The longer it sits the stronger the flavor. Let it infuse overnight for maximum flavor.
Notes
Note: You can refill these waters a few times after drinking until it has no flavor left. I usually refill mine 2-3 times.

Real_food_Life_Orange_Mint-Water

 

Orange Mint Infused Water
Author: 
Recipe type: Drinks
Prep time: 
Cook time: 
Total time: 
Serves: 12 oz
 
Ingredients
  • 1 orange, sliced
  • Small handful of fresh mint leaves
  • Filtered water
Instructions
  1. Add all ingredients to a glass mug or container with a lid. Let sit in the refrigerator for at least 1 hour. The longer it sits the stronger the flavor. Let it infuse overnight for maximum flavor.

Real_Food_Life_Cucumber_Lemon_Water

 

Cucmber Lemon Infused Water
Author: 
Recipe type: Drinks
Prep time: 
Cook time: 
Total time: 
Serves: 12 oz
 
Ingredients
  • 1 lemon sliced in rounds
  • ¼-1/2 of a cucumber sliced in rounds
  • Filtered water
Instructions
  1. Add all ingredients to a glass mug or container with a lid. Let sit in the refrigerator for at least 1 hour. The longer it sits the stronger the flavor. Let it infuse overnight for maximum flavor.

Real_Food_Life_Strawberry_Blueberry_Water

 

Strawberry Blueberry Infused Water
Author: 
Recipe type: Drinks
Prep time: 
Cook time: 
Total time: 
Serves: 12 oz
 
Ingredients
  • 2-3 strawberries cut into rounds
  • Handful of blueberries
  • Filtered water
Instructions
  1. Add all ingredients to a glass mug or container with a lid. Let sit in the refrigerator for at least 1 hour. The longer it sits the stronger the flavor. Let it infuse overnight for maximum flavor.

We decided the orange mint is our favorite flavor thus far. What’s your favorite summertime drink?

If you make this recipe, be sure to snap a photo and tag us @realfood_life or hashtag it #realfoodlife. I’d love to see what you make!

Until next time, keep it real.

Try these cute glasses to drink out of!

Affiliate disclosure: This post contains affiliate links. If you decide to purchase an item through our link you will not incur any additional costs but Keepin’ it Real earns a small commission. We only recommend products we have used, would use or trust. Your support is greatly appreciated so we may continue to spread the news about real food.

Easy Homemade Fruit Popsicles

 

Fruit Popsicles

It feels like summer out there and if your kids are anything like mine, they come craving popsicles…and often bring the neighborhood kids with them. I love being a house where the kids find refuge from the heat, but I refuse to buy popsicles containing artificial colors and flavors. 

I started making fruit popsicles a couple years ago and they are so super simple that it’s almost silly not to make them yourself. There really are no rules to making your own fruit pops, and as with most of my cooking, I kind of just throw things together and hope for the best. But my favorite seems to be these babies below made with orange juice and a mix of kiwi, raspberries, blueberries and strawberries.

Easy Homemade Fruit Popsicles
Author: 
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Fresh fruit. Peaches, strawberries, blueberries, raspberries, blackberries or kiwi are some of my favorites.
  • Liquid. Orange juice, blended watermelon, coconut water, etc.
Instructions
  1. Wash and slice the fruit. Add to the popsicle molds arranging some fruit along the side if you are concerned about the appearance. Pour liquid into molds and insert the stick. Freeze overnight. When ready to eat, run the mold under hot water for a few seconds to remove the popsicle.

Real_Food_Life_Fruit_Popsicles_2

If you make this recipe, be sure to snap a photo and tag us @realfood_life or hashtag it #realfoodlife. I’d love to see what you make!

Until next time, keep it real.

Our recommendations:

Affiliate disclosure: This post contains affiliate links. If you decide to purchase an item through our link you will not incur any additional costs but Keepin’ it Real earns a small commission. We only recommend products we have used, would use or trust. Your support is greatly appreciated so we may continue to spread the news about real food.