The purpose of You Can, Tuesday! is to bring mid-week content that encourages, inspires, or teaches in some way, and to bring together a community of people who want to share their experiences through guest posts, linking up, and comments! Too often, I have heard, and used myself, the words "I could never do that" or "wow, that seems really hard!" I want to give love to our friend, Tuesday, as a day where we instead say, "I can!" or "I'd love to try!" and either share our stories of how we've done something or teach others how to do something!

You Can, Tuesday!: Hydrate with Infused Water


Today, I am working from home and drinking pints! Pints of infused water, that is! Hydration is important at any time, but I am finding it is especially important:

1. during the summer when it is hot, hot, hot

2. When exercising, especially outdoors

3. When taking medication (like pain meds) that dehydrate you! 

That being said, sometimes my water just needs to put on its party dress, get a little pep in its step, have its flavor livened up!  So today, I want to encourage you to drink WATER, whether it’s plain or dressed up, and give you some ideas to get your creative juices flowing! 

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I’ve made three infused waters for today! Now, I like to make mine in a glass, the night before, and it’s good to grab on my way to work! It’s more economical to make a pitcher at a time, so the amounts below are for a 64 ounce pitcher. To do a glass, you can look at my pictures or just divide everything by 4 to get a 16 ounce glass.



Cucumber Melon:  

1 cucumber, sliced

15-20 melon balls



Ginger Celery:

8 (big) slices ginger

2 celery stalks, sliced




 12-15 mint leaves, chopped

1 lime. sliced



How do you hydrate?

Do you have any infused water recipes or ideas?

What CAN you do, this Tuesday?

Share in the comments or link up your post! 


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Mojito Fruit Salad

So two things have been happening lately:
1. It’s hot as Hades here in Saint Louis.
2. I love sweets, but the idea of eating like a brownie when it’s killer hot makes me feel sick.

So I have a great recipe to share that can satisfy that desire for dessert, but still taste light, refreshing, and is great on a hot summer day! The recipe is below, using YumPrint, which I just discovered so you can see everything concisely at the bottom, but I’m going to walk you through it visually, as well!

First, you supreme a grapefruit. Do you even know what that means? I didn’t. I was trying to describe how to do what Jonathan did to that grapefruit in my recipe, and he was sitting next to me and told me, “You just supreme it.” I said, what? So I had to google it, and here is how to Supreme a Grapefruit. Basically, it is a method for taking apart a grapefruit such that you only have the delicious insides and none of the peel, pith, or membrane. I’m not even going to try to describe this. The link I posted does a much better job. 🙂 Maybe I’ll make Jonathan make a how-to video this weekend. So once you have supremed your grapefruit, you can squeeze any extra juice left in the membrane into the bowl.
Second, you peel and dice a pear and add it to the bowl. I like a small dice. You can see the size comparison in the picture above.

Next, you take six mint leaves. These are straight from our garden, so super fresh! You just chop it up into little pieces. Nothing too fancy here. You could chiffonade it if you wanted to, but we didnt. Add that to the bowl.

Next, measure 1 tablespoon of agave, and add it to the bowl.

Next, pour a shot of rum. Because you should never pour less than a shot of a good rum. Measure a tablespoon out of your shot, and add it to the bowl.

Then, drink the rest of the shot. This part is really optional. You could have just measured out a tablespoon of rum to begin with, but where’s the fun in that? You’re the chef. You deserve it! You can also add all the rum to the salad for more of a boozy dessert.

Finally, plate your adorable fruit salad into adorable bowls and enjoy. Or just eat it out of the bowl you started with and save dishes. Your choice. 🙂

Mojito Fruit Salad
Serves 4
A refreshing dessert using grapefruit, pears, mint, rum, and agave.
Write a review
Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
153 calories
32 g
0 g
0 g
2 g
0 g
253 g
11 g
15 g
0 g
0 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 153
Calories from Fat 3
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 11mg
Total Carbohydrates 32g
Dietary Fiber 8g
Sugars 15g
Protein 2g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 grapefruits
  2. 1 pear, peeled and diced
  3. 1 tbspn spiced rum
  4. 1 tbspn agave
  5. 6 mint leaves, chopped
  1. Supreme the grapefruit, ensuring that there is no peel, pith or membrane and place in bowl. Squeeze any juice remaining in the peel or membrane into the bowl with the supremed grapefruit.
  2. Peel and dice the pear and add to bowl.
  3. Chop the mint and add to bowl.
  4. Add agave and spiced rum.
  5. Stir all ingredients gently so as not to damage fruit.

Spicing Up That Salad

I like to poll my facebook friends for ideas, suggestion and advice. I usually get an assortment of types of answerers – close friends, acquaintances, former classmates, people I forgot were even on facebook…. but this post was one of my most popular posts in awhile (popularity, of course, being judged by the number of comments):

Facebook poll: what fruits, veggies, or seasoning would you add to a salad to give it some kick? I don’t care for salad dressing or nuts, and trying to avoid dairy and processed foods. Any ideas?

So you can see, I explicitly asked for suggestions that would take my daily lunch to a new level, but without adding the extra sugars, processed foods, or other junk that is honestly calories wasted on a salad and better saved for dessert (oh, how I wish I had taken a picture of the gloriousness that was the pineapple upside down cake that I made for a coworker’s birthday today!)

The ideas ranged the gamut, so I thought I’d share some tidbits with you guys:


Thanks for the warning – I will not be trying Mac & Cheese.  However, I do love STRAWBERRIES!

I paired that with this tidbit of advice:

kale and mint

And the end result was this beauty:


What I had for lunch all week after asking for advice — It’s a romaine/kale blend (the kale is on the bottom, I should have tossed that a bit better) with sliced strawberries that have been tossed with mint and sat over night.


Here are some other responses to my poll — some of which I may need to be trying in the very near future!

saira salad

Great ideas!  I love jicama. I usually just eat it raw. I never thought about toasted oats or barley!

Some other popular ideas on my facebook were:

  • avocados
  • pico de gallo / salsa
  •  fruit such as mandarin oranges, pears, craisins, and apples
  • herbs such as mint, cilantro, and basil
  • alternate dressing ideas such as lemon juice, balsamic vinegars, and tomatoes cooked with a touch of honey

All in all, what I am getting at is that your salad does not have to be plain and boring to stay healthy! There are thousands of combinations. We also don’t need to hide our vegetables under layers and layers of ranch dressing… gross!

And I was glad to see so many ideas and suggestions– and to maybe even inspire some of my friends:

gwyn salad

Anyone else having a salad this week? 🙂