Eat Good, Feel Good, Look Good. . .Living Great!

Posts tagged ‘gathering’

Supercharged Infused Waters

FruitI nfused Waters

Easy, Fun, & Refreshing!

Drinking water is one of the best things you can do for your body. It helps regulate body temperature, protect vital organs, and even improve the way you look.  I know sipping on the same old thing all the time can get boring. If you’re looking for a more flavorful way to get your H2O, try infused waters!

Loaded with fruits, veggies and herbs, these supercharged waters will help you stay hydrated while relieving some of your biggest health complaints.


How Long Does Fruit-Infused Water Last?

Infused water is best enjoyed after two or more hours or after it has had a chance to infuse overnight. The length of time it lasts depends entirely on the type of fruit, vegetables, and herbs you use.

Some people reuse the same fruit and add another batch of fresh water over it once you have gone through your first batch. It will depend on the freshness of the fruits/veggies you are using.

Citrus fruits are best cut fresh for your batches because the rind can add bitterness to your fruit-infusions. I like to keep my lemons, limes, and oranges fresh for that reason while reusing my berries for several batches.

Once you get the hang of making your own batches of infused water you will have a better idea of timelines.

Citrus Sensation

This infused water – rich with foods like lemon and cucumber – can bust bloat. Plus, it can last on the counter for up to three days!


  • 2 lemons, sliced
  • 1/2 cucumber
  • 10-12 mint leaves
  • 3 quarts water


Combine all the ingredients together. Let it brew overnight, and drink it warm.

Pineapple-Strawberry Cooler

This fruity infused water is more than refreshing – it will help you relax.


  • 12 oz water
  • 1/4 cup strawberries, crushed
  • 1/4 cup pineapple, crushed
  • 1 sage leaf


Combine all the ingredients in water, and put it in the freezer. Drink cold.

Anti-Aging: Berry Blast

This flavor-filled water will keep you looking young! Dark berries and pomegranate seeds are rich in the antioxidants you need to help protect against aging. Skip sodas and sugary drinks and opt instead for this naturally sweet longevity-booster.

Tangerine Weight-Orade

This infused water is packed with metabolism boosters that will help you lose weight fast! Delicious and fat-burning, this drink is the best of both worlds.


  • 8 cups brewed green tea
  • 1 tangerine, sliced
  • A handful of mint leaves


In a large pitcher, combine all the ingredients. Stir the concoction in the evening so all the flavors fuse together overnight. Drink one pitcher daily for maximum metabolism-boosting results.



To Your Health and Success,
Monica Bundy
Twitter @GetFitStayFit_2
Instagram @GetFitStayFitToo


Oven Roasted Vegetables

Oven Roasted Vegetables 

Oven Roasted Vegetables

Who doesn’t like trying a new way to add flavor to your vegetables.

I’m not a chef 🙂 but I am always trying to find new ways to enhance the flavor of food.  Fair warning:  The owner of this recipe said “I like to cook in big batches, so I don’t have to cook a lot later!” So, scale down the ingredients if you’d like to make a smaller portion.


  • 1 bundle of asparagus
  • 1 small bag of snow peas
  • 2 medium to small yellow squash
  • 1 zucchini
  • 1 small bag of baby carrots
  • 1 package of grape tomatoes (or cherry tomatoes)
  • 1 small bag of baby red potatoes (a.k.a. red bliss or you can use fingerling potatoes)
  • EVOO (extra virgin olive oil)
  • 2 tablespoons Rosemary (If you are using fresh, then it would be 3 tablespoons)
  • 2 1/2 tablespoons Basil (If you are using fresh, then it would be 1/3 cup basil)
  • McCormick’s steak seasoning’s (pepper mix-it’s part of their Grinders series)
  • Salt
  • 1 1/2 tablespoons Garlic Salt


  1. Pre-heat the oven to 425 degrees
  2. Cut squash and potatoes into chunks.  For the asparagus, snap at the appropriate areas for them.  This is usually about 1 to 1 1/2 inches from the bottom of the asparagus.  Then cut Asparagus in half.  Not down the middle in half, but across.  We want to leave the spears intact.
  3. Next, you will want to mix the vegetables in one bowl.  Unless you have a really HUGE bowl, then do like me and use 2 separate bowls.
  4. Once the vegetables are in the bowl, sprinkle your EVOO all around the top of them.  This will probably wind up being about 1/4 cup.
  5. Add all of the seasonings on top.  Now, Use the salt and McCormick’s pepper mix to your own liking.  Everyone has their own salt and pepper threshold.  Some might even want to add more rosemary and less basil, but to each their own.  With a wooden spatula, fold all of the vegetables and seasoning together.  Keep mixing until you are sure that the ingredients are nice and spread out.
  6. When done, place your vegetables into a deep baking dish.  I had to use two! lol..don’t judge me.  Cover the dishes with foil, and bake for 30 minutes.  Then, take off the foil and bake for another 10 to 15 minutes.  If you like your vegetables more al dente, then lessen the covered cooking time.
  7. Voila!  You’re all done!  Now just enjoy it!  This makes a great “anytime-of-the-year” dish or side dish to appeal to the masses

I hope you enjoy this like I did! Have a great day!

Caribbean Chicken Wings (perfect for any super bowl gathering)


  • 1 habanero, seeded and chopped
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 2 tablespoons sugar
  • 2 teaspoons fennel seed
  • 2 teaspoons cayenne pepper
  • 2 teaspoons allspice
  • 2 teaspoons dried thyme
  • 1 teaspoon ground ginger
  • 4 garlic cloves, chopped
  • 4 green onions, chopped
  • 1/4 cup apple cider vinegar
  • 1/4 cup lime juice
  • 1/4 cup orange juice
  • 7 pounds chicken wings

Total Time: 4 hr 55 min
Prep: 15 min
Inactive: 4 hr
Cook: 40 min

In a food processor, blend together all the ingredients but the chicken until smooth.Reserve 1 cup of marinade. Place chicken wings into a large resealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator 4 to 6 hours.

Preheat oven to 350 degrees F. Line 2 sheet trays with parchment. Remove chicken from bag and place on the baking sheets. Bake 20 minutes. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes. After 20 minutes, remove chicken from oven. Brush chicken with the glaze. Raise the heat to 400 degrees F and cook chicken until cooked through, another 20 minutes.