“Find Your Beet”

I thought it was time to actually have a post about “Find Your Beet” since I’ve made this my catch phrase for this blog and now You Tube Channel. Speaking of, if you haven’t already, check out my YouTube Channel!

Okay! So onto finding your own beat when it comes to your nutrition needs. Finding your beat is something unique to everyone since there is no size fits all when it comes to each individual diet.

Although we need to same macro nutrients (carbs, protein, and fats) and micro nutrients (vitamins and minerals), how we individually choose to get those nutrients is our own unique beat. Let’s look a few things to understand why this is important to know.


Something that is “healthy” for one person might not be healthy for another. Take a few examples of what I mean.

  1. Corn is a whole grain. Pop corn is a whole grain. Therefore popcorn is a “healthy” snack. However, for someone with a corn allergy, popcorn is not a healthy choice for them to snack on.
  2. Bananas are a healthy snack. It’s easily digested and has a good amount of potassium for muscle health and recovery. However, for someone who is diabetic, bananas are one of the fruits that are high-glycemic, and they would need to limit the amount of high-glycemic foods, like bananas, that they have. Depending on the specific day, it might actually be an unhealthy choice.

Get where I’m going here? The food industry has put a healthy label on specific foods and they market it as if those foods are the healthiest choice. In reality, most, if not all, foods have a healthy component to them. Yes including “junk” food.

But what matters is not the specific individual foods you’re eating, but it’s more of the balance of what you are eating that is important. Are you eating a variety of foods? Are you getting enough fiber? Are you being balance in the things you are eating? Those are more of the important factors, not being worried about eating an apple everyday.


I wanted to take a minute and talk about likes and dislikes. For instance bananas – they are high in potassium but I can’t stand them. However, potatoes are actually higher in potassium than bananas, and I love potatoes. So no lack of potassium here!

Now I’m not saying that if you hate a whole food group to exclude it out of your diet. The most common being vegetables. Vegetables are important to include in your diet for fiber, vitamins, minerals, and antioxidants. However, you can choose the vegetables that you like and not have to eat kale on the regular because it’s “healthy”. So is broccoli, peas, and carrots.

You still need a variety of food groups in your diet to be balanced. But what you choose within those food groups is up to you and your body with how it reacts to it.


On the other hand, if you really love a food but it doesn’t really love you back would that be “your beet”? Let’s take a minute and talk about a common food that people love but find they can not have too much – dairy, specifically cheese.

A lot of people have an allergy to dairy, but even if you don’t have an allergy, some have found that they don’t feel well after having cheese on the regular.

Just because you like something, doesn’t mean it’s necessarily part of your everyday beat. I love cheese, but I am allergic to it. However, I know I can have some here and there when it’s worth it, but when it’s not, I don’t have it.

Eating foods that make you feel better, sleep better, have more energy, etc. that’s part of finding your beat, and that might mean lessening the foods you love and putting them in it’s proper perspective so you can work with your body to see how it functions the best.

“Finding Your Beet”

Let’s recap for a minute about what I mean about finding your beat and the factors that are involved.

  • Food Allergies
  • “Healthy” and the foods that are truly healthy for your body
  • Dislikes doesn’t mean not eating whole food groups, but choosing the foods within those groups you enjoy eating
  • Likes doesn’t mean because you like it that you don’t have to be balanced with those foods

Finding your beat can be a challenge especially when you don’t want to admit that the foods you love really are not the best to have on the regular. Or you’re not sure if you are allergic to certain things. But it’s well worth finding out.

Bodies Are Constantly Changing

The last point I did want to mention is that our bodies are constantly changing so if something was working, but you find it’s not working anymore, then changing your beat might be necessary. Allergies can pop up, or you might find certain foods that never effected you, are now do so.

Although it can be frustrating, it’s good to remember that you know you. Although your body might be changing and you might need to get used to new habits, it’s all for the better when you are able to work with your body’s needs and not against it. And as always, you can contact me.

Keep finding your beet and I’ll talk to ya’ll soon!


Citrus Moroccan Carrot Lentil Salad

Okay so this is one of the recipes that has come out of myself wanting to be more adventurous with the meals I make for myself for lunch. Since we are eating at home more than before I wanted to venture out of my normal cooking and start cooking with other flavors or use them in a way I wouldn’t have thought of.

This recipe is one that has come from that challenge that ended up being really tasty! This will probably be a really good recipe to keep in mind in the winter since citrus fruits are at their peak.

If you are someone that likes to mix flavors this you will like this sweet/savory/citrus-y “salad”. And side note – I might just start roasting my carrots with these spices on the regular. I was never much of a carrot person when I was little. Something kids are suppose to love right? Not me. I did not like sweet vegetables – carrots and peas – you can forget about it. Slowly I’ve come to love them both, and for carrots especially roasting them. Well almost any vegetable, roasting I feel brings out all the flavors.

With this salad you have a serving of fruit with the oranges, vegetable with the carrots, and your protein with the toasted almonds and lentils. 1 cup of lentils = 18g of protein! And I don’t think I need to mention the amount of fiber, but trust me there’s plenty in this recipe.

I hope you enjoy venturing out to try this if this looks like something out of the ordinary!

Citrus Moroccan Carrot Lentil Salad

  • Servings: 4 lunch servings
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  • 1 c green lentils, dry
  • 2 c vegetable broth
  • 1 lb carrots cut on bias
  • 4 Tbsp olive oil, divided
  • 1/2 tsp cinnamon
  • 1/2 tsp paprika
  • 1/4 tsp ground cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 onion, chopped
  • 1/4 cup lemon juice
  • 1-2 Tbsp fresh dill
  • 1 orange, peeled and chopped
  • 1/4 cup toasted almond slivers


  1. Preheat oven to 400 degrees F.
  2. Add green lentils and broth to a pan and simmer for 20-25 minutes or until the liquid is almost completely absorbed.
  3. Meanwhile, toss your cut carrots pieces in a large bag with 2 Tablespoons olive oil, cinnamon, paprika, cumin, garlic powder, and onion powder. You can also add a sprinkle of salt and pepper if you desire. Toss to coat.
  4. Add carrots to a baking sheet and roast in the oven for 30 minutes, moving them around about 15 minutes in.
  5. Once lentils are done cooking, drain any excess liquid and add to a large mixing bowl or dish to cool.
  6. Cook the chopped onion on a small skillet and wait until the onion is translucent and starts to brown slightly. (6-8 minutes) Once cooked, add them to the mixing bowl.
  7. Clean out small skillet and add 1/4 cup slivered almonds and cook on low constantly stirring so they don’t burn and toast the almonds. 3-4 minutes. Add to the lentil/onion mixture.
  8. Whisk together in small bowl the other 2 tablespoons of olive oil and the 1/4 cup lemon juice. Chop up the orange and get the fresh dill chopped.
  9. Once the carrots are done, toss them with the lentils, onion, and almond mixture. Wait for them to cool, about 10 minutes. Add in the dressing, dill, and orange pieces. Mix together. Add salt if needed.
  10. Eat immediately, or after cooled in the fridge. Enjoy!

Avocado Key Lime Popsicles

So a little history about this recipe… The original-original inspiration was a recipe from a blog called The Salty Tomato. It was a Avocado Key Lime pie with the traditional graham cracker crust. Dairy free and delicious! I had made it years ago.

Since then I had made my own rendition of it as single serving size “pies” with a pecan and date crust. Dairy free, gluten free, and delicious! This different take on the recipe was my Frozen Avocado Key Lime Pies. Aren’t they cute?!

This year I have been loving my popsicle molds I bought and have been making popsicles at least once a month. Here are my other popsicles I’ve made so far in 2020…

So now my next popsicle that I’m making will be the next rendition of the Avocado Key Lime recipe. Now – I’ve made this recipe with key lime juice, and also straight lime juice when I couldn’t find key lime juice. The key lime juice will have a milder and sweeter taste. However, regular lime juice will work, but know it will be more tart.

Additionally, I decided to try out a coating of toasted coconut shreds and crushed graham crackers. Depending on your diet and your likes and dislikes, this does not make or break this recipe. Use the coating or not, this recipe is still delicious! Have fun with it! Hope you are all having a great summer!

Avocado Key Lime Popsicles with Toasted Coconut and Graham Crackers

  • Servings: 8 small popsicles, or 4 large
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  • 2 ripe avocados
  • 1/2 cup key lime juice (you can use lime juice but it will be more tart/sour)
  • 1/4 cup dark agave
  • 1 tablespoon coconut oil
  • 1 tsp lime zest
  • 1/4 cup coconut shreds
  • 1 sheet graham crackers


  1. In a blender, toss the avocado flesh of 2 avocados, key lime juice, dark agave, and coconut oil. Blend until smooth. Pour into bowl.
  2. Stir in the lime zest so there are flakes of the zest throughout the mixture.
  3. Pour into popsicles molds and freeze for at least 4 hours.
  4. Meanwhile, you can get the coating ready. Put one graham cracker in a ziplock bag and pound of roll over with a rolling pin until it is crumbs. In a small skillet, heat over medium heat and add the coconut shreds. Continuously toss. When the shreds start to brown it will not take long. Keep tossing until all shreds are golden. Turn off heat, add to small bowl. Mix in graham cracker crumbs.
  5. When the popsicles are frozen, take out of the freezer and let defrost 1-2 minutes. Take out of molds and coat with the coconut/crumb mixture. Put on or in container and put back in the freezer for a few minutes to refreeze before serving.

Green Chile and Potato Stew

This is one of my favorite quick stews to make in the fall and winter for those rainy days or days that you don’t feel very well. It can be spicy if you want to make it that way, and it’s super comforting and full of flavor. It’s also something I make that reminds me of saying goodbye to summer and welcoming fall.

In the Southwest Hatch green chilies are in season in August and finding fresh roasted green chilies can be found at the store. You can always use the diced green chilies in the can that are more accessible throughout the year, although it will have a different flavor and won’t be very spicy. Either way, both version are delicious!

We usually will make something to go along with this like quesadillas, tacos, etc. if it’s going to be dinner. Otherwise it makes a good lunch with some chips and salsa or tortillas.

Green Chili and Potato Stew

  • Servings: 4-6 servings
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  • 1-2 tbsp olive oil
  • 2 potatoes, chopped
  • 1/2 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 cup vegetable or chicken broth
  • 2 15oz cans Pinto Beans, or 3 cups cooked
  • 2 4oz cans diced green chilies, or 2-3 diced roasted green chilies with or without seeds
  • 1 28oz can crushed tomatoes
  • Cilantro and Limes for serving


  1. In a medium pan heat olive oil on medium heat and add potatoes and onion. Saute for about 5-8 minutes until onions are translucent and the potatoes and onion start to brown.
  2. Add on garlic, chili powder, and cumin. Continuously stir and toast the spices until fragrant, about 1 minute.
  3. Slowly add broth. It will steam. Make sure what started to stick on the bottom of the pan is now incorporated.
  4. Add the rest of the ingredients: pinto beans, green chilies, and crushed tomatoes.
  5. Simmer for at least 20 minutes.
  6. Serve hot with cilantro and limes.

Macro Balance

  • 63% Carbohydrates
  • 16% Protein
  • 21% Fat

How to Cook Lentils

Lentils have slowly crept into my heart as one of my favorite pantry items to have on hand and one of my favorite plant based sources of protein. It’s easy to put in place of something you would use ground meat for. So if you are trying to go more plant based, trying to find a meatless recipe to make here and there, or you just don’t have the ground meat to use for a dish, try it with lentils.

What Are Lentils?

Lentils are small legumes and are used in Asian, Indian, and Mediterranean dishes. It’s inexpensive and something you can easily store in your pantry next to your rice and pasta. They are high in protein which is why it makes a good plant based protein substitute, and since they are small, that’s why I like using it as a substitute for ground meats.

1 cup lentils = 17.9 g protein

That’s right. So let’s look at the different kinds you’d see at the store.

Types of Lentils

  • GREEN LENTILS: These are my favorite and the ones I always keep on hand, as you can see from the pictures. They have a mild flavor and keep a firmer texture. Great to add to salads!
  • BROWN LENTILS: They have more of a earthy flavor and hold their shape like green lentils. These are the most common type of lentil that is the easiest to find.
  • BLACK LENTILS (Beluga Lentils): They are more round and more ball looking than the smashed oval look that green and brown lentils have and have a richer earthy flavor.
  • RED or YELLOW LENTILS: They are often sold split, so they are smaller and cook really quickly. Because they are split they are softer, but also can be mushy. It’s great for pureeing in soups if you want a protein rich creamy soup.

How to Cook Dry Lentils

Lentils do not take long to cook at all. You can buy canned lentils, but cooking them takes as long as what white rice would to cook. You’ll save money, plus you’re able to season it and control the amount of sodium.

  1. RINSE YOUR LENTILS with fresh water before boiling and remove any dust, debris, and small stones that sometimes find their way in the bag or in the bulk container.
    • Lentils do NOT require soaking. No need to think ahead and this being a longer process like dried beans can be.
  2. COOK ON STOVE using the ratio of 3 to 1, or 3 cups liquid (water, broth, etc.) to 1 cup dry lentils. The lentils will double and can even triple in size. Use a big enough pan.
  3. BRING TO A BOIL and cover tightly. Reduce heat to a simmer until they are tender.
    • RED or YELLOW since they are split, it should only take 5-7 minutes.
    • GREEN and BROWN takes about 15-20 minutes
    • BLACK lentils take a little bit longer, about 20-25 minutes
    • You might need to add a small amount of water depending on the type of lentil and how fresh or old they are.
  4. SEASON WITH SALT AFTER cooking. The lentils will become tough if salt is added before it’s cooked.

My Favorite Meatless Monday Recipe with Lentils

I always liked lentils but it wasn’t until this recipe for Vegan Sloppy Joes from Minimalist Baker that I really understood how awesome they can be! Check it out!

I will be posting a new recipe soon that uses lentils as one of my favorite lunch meal preps.

Quinoa Tabbouleh with Feta & Lentils

Finishing up the post now so stay tuned and the recipe will be coming your way soon!

Smart Snacking

Snacking or Not?

This has been a discussion for a while. While some people feel like snacking can lead to poor nutrition choices and eating too much when you’re not hungry, you have the other side. You are trying to eat healthy and keep to 3 meals throughout the day and then all the sudden around mid-afternoon you feel hungry. Then by the time dinner comes around you eat whatever is in sight because you’ve allowed to get yourself to the point of being on empty.

Snacking is not bad, especially when done in the right way. If you’re hungry, honor your body telling you what it needs. That being said, let’s look at a few things to keep in mind when snacking or preparing for snacking.

Is This Satisfying?

There are some days I’m just hungry and can grab a handful of almonds and be fine until the next meal. Other times, I’ve been thinking about that chocolate in the pantry for a while. Ask yourself will this be satisfying to me?

The reason being is that I’ve seen, and guilty myself, of deciding that I shouldn’t have the chocolate, so I’m going to have carrot sticks or an apple instead. Then I’m still needing more. So I grab a yogurt or some almonds. Still didn’t work. I get the piece of chocolate and then I’m good. Sometimes you have to give a little.

When grabbing something like chocolate, baked goods, cheese puffs, whatever it might be for you, when you decide you will snack on it, portion it. Put the rest away. Enjoy every bite. Move on with the rest of your day.

Sometimes the chocolate needs to come back out. Because life. But you know…

Hydrate When Snacking

A lot of times when we feel hungry our bodies are saying it needs more water. So respond to your hunger with a small snack, but make sure you are also having some sort of hydration with it. Water, herbal tea, etc. This also helps to slow down your snacking. Sip on your water or tea and have a few bites. Which brings us to our next tip.

Take a Minute

When you snack, sit. Have this be a moment to take care of yourself and take a break. Even if it’s a few minutes. The world can slow down for a minute. Put whatever you are snacking on – fruit, nuts, chocolate, roasted chickpeas – on a plate, with your drink, sit down, and enjoy it. Food is fuel but it’s also taking care of yourself, so take a minute, take care of your hunger, breathe, and move on. And when you sit, try not to make it in front of a screen when you are not paying attention to what you are eating.

This has especially helped me since I don’t want to sit before whatever I need to accomplish by the end of the day is done, but I realized taking a break, sitting, and enjoying the mental break that a small snack can provide is what’s needed.

You Eat What You See

This is so true! Whatever you see when your hungry, it’s going to be what you eat. So for those that are trying to snack on more fruits and vegetables, have the fruit on the counter, the veggies ready to go on a shelf in the fridge instead of in the drawer, put the sweets and chips behind the almonds, granola, and roasted chickpeas. Make the snacks that you are trying to have less of, harder to get.

Another point with this is to prep for snacking. If you know you need a snack in the afternoon, plan to have healthy options ready and available to start eating. For instance, if you plan to have some hummus and carrot sticks, already have a snack bag of carrots sticks ready to go to grab. If you plan to have an orange for your snack, don’t just throw it in with your lunch. Peel it, and have the slices ready to grab.

*TIP: Cut carrots and celery last longer in the fridge when placed in water. Add this to your next meal plan if you do that kind of thing.

Have A Balanced Snack

And finally, make sure the snack is a filling snack. Snacks are meant as something that will ward of the feeling of being completely empty when meal time comes, usually. So make sure it’s satisfying from a nutritional standpoint.

Having snacks high in protein, fiber, and healthy fats will make sure it sticks with you longer, regulates your blood sugar, and makes the snack worth it. If it’s a random piece of toast, it’s not going to last long. If it’s a whole grain toast with peanut butter or avocado, it will last a lot longer and help you to make better decisions when it comes to your next meal.

Bottom Line

Eat what will satisfy you. Plan ahead, portion it out, take a break and drink some water to take care of yourself physically and mentally, and make sure it’s something that will stick with you longer than 10 minutes. Don’t be rigid, but be aware of what you’re doing and snacking on to take care of yourself the best way you can that day. Sometimes a snack is just what’s needed to get you to the next part of your day.

Avocado Cream

If you are an avocado fan, check this out! This gives a little different texture and flavor than plain avocado or guacamole and instead of sour cream it uses low fat plain unsweetened yogurt, making sure there is no unnecessary added fat and most of the fat is all healthy and plant based.

You can use this as a dip, topping for tacos or fajitas, nachos, etc. So much yum! I’m working on an enchilada recipe that will have this avocado cream on top! Not sure when it will be ready, but stay tuned!

Avocado Cream


  • 1 medium avocado
  • 1 cup plain unsweetened low fat yogurt (or find a plant based plain unsweetened yogurt)
  • 2-3 tbsp lime juice
  • 1 garlic clove
  • handful of cilantro, if desired


  1. Add avocado flesh (discard the avocado pit and skin), plain unsweetened low fat yogurt, lime juice, garlic clove, and if using, cilantro in a blender.
  2. Blend until smooth.
  3. Store in an air tight container. Keep refrigerated for 2-3 days. The avocado may start to turn brown in some spots, but the flavor should remain and will still be healthy to eat.

Nutrition Information

1 serving

81 calories | 5.55 g total fat | 0.6 g polyunsaturated fat | 3.45 g monounsaturated fat | 1.1 g saturated fat | 0 g trans fat | 2 mg cholesterol | 6.32 g carbohydrates | 2.3 g fiber | 3.19 g total sugar | 2.87 g protein

Yogurt Ranch

You’re trying to watch your fat, but you just really want to dip those carrot sticks you have as a snack into a huge creamy bowl of ranch. Does this sound like you? Sounds like me! Here is an alternative to when you just can’t take it anymore and need to have that creamy tangy dipping sauce or salad dressing. I had originally made a plant-based version using a plant-based mayo, but it was still using a whole lot of oils and was fattening. This can still be made plant-based and is low in fat, or if you don’t have a problem with dairy, using low-fat yogurt and skim milk will do the trick just the same.  Feel free to use this to indulge in something that isn’t really that bad.

The Comparison:

Regular Ranch Dressing:

1 tbsp serving | 73 calories | 7.7 g fat | 1.0 g carbs | 0.4 g sugar | 0.2 g protein

Yogurt Ranch Dressing:

1 tbsp serving | 10 calories | 0.1 g fat | 1.5 g carbs | 1.1 g sugar | 0.9 g protein

Yogurt Ranch

  • Servings: 1 tbsp serving, about 20 servings, makes 1 1/3 cup
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  • 1 cup unsweetened low fat plain Greek Style yogurt (I used Kite Hill’s unsweetened plain almond milk yogurt)
  • 1/3 cup low fat milk or unsweetened plant based milk
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • 1 tbsp dried parsley
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1 tbsp fresh dill, chopped


  1. Mix together the yogurt and milk until creamy.
  2. Add in the rest of the ingredients and whisk together.
  3. Ready to serve. Store in an air tight container for 1 week.

Nutritional Information:

10 calories | 0.1 g fat unsaturated | 1 mg cholesterol (0 mg if using plant-based ingredients) | 73 mg sodium | 1.5 g carbohydrates | 1.1 g sugar | 0.9 g protein

*Note that Greek Style dairy based yogurt will have less fat than the almond milk version. However, most of the fat from the almond milk version is from almonds, which is your healthy omega fatty acids, so it’s the healthy unsaturated fat instead of saturated.

Mexican Purple Coleslaw

I don’t know about you, but I’m not a fan of soggy creamy coleslaw. I’m picky about my cabbage since I’m not personally a huge fan. A light crisp coleslaw, especially with cilantro, yum! And of course, I have to make it pretty. If I can buy the purple cabbage and use that instead of the everyday green cabbage, it just makes it that much more appealing and fun! To me it seems to be a little more richer and earthier in flavor than your regular green head of cabbage.

Some of the numbers between the two are pretty interesting

  • Red cabbage has 85% of the daily vitamin C, while green cabbage only has 47%.
  • Red cabbage contains 10% more vitamin A than green.
  • Red cabbage has double the amount of iron than green cabbage.
  • And with any fruit or vegetable – the deeper the color, the more antioxidants. Red cabbage is higher in antioxidants than green!

Green cabbage is still a healthy choice, but red definitely has it’s benefits too! I say go for the deeper flavor and color anytime you can.

Red Cabbage
  • High in Vitamin C
  • Anti-Inflammatory
  • High in Vitamin K for Bone Health
  • High in Antioxidants

I’ve used this recipe as a side dish or as a topping on shrimp tacos. For my tacos I marinated chopped hearts of palm in spices and toasted them on the skillet instead of the shrimp. Whatever you want to use this with, it’s light and adds a crunch! No sogginess here.

Mexican Purple Coleslaw

  • Servings: 6 servings
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  • 1/2 head of purple cabbage
  • 1 cup shredded carrots
  • 1/2 cup cilantro
  • 1 clove garlic
  • 1/4 cup orange juice
  • 1/4 cup lime juice
  • 1 tbsp agave or honey
  • 1 tsp cumin
  • 1 tsp or more chipotle chili powder, optional for spice
  • 1 tbsp olive oil
  • Salt and Pepper to taste


  1. Mix together the shredded cabbage, carrots, cilantro, and garlic in a medium mixing bowl.
  2. In a small bowl, mix together the orange juice, lime juice, agave or honey, cumin, and olive oil to make the dressing.
  3. Combine the vegetables and the dressing. Add salt and pepper if desired. Serve immediately. Or put in fridge for a few hours to get cold before serving.

Nutritional Information

59 calories | 2.5 g fat | < 0.5 g polyunsaturated | 1.7 g monounsaturated | < 0.5 g saturated | 0 g trans | 0 mg cholesterol | 27 mg sodium | 9.4 g carbohydrates | 1.7 g fiber | 5.3 g sugar | 1 g protein | 159% Vitamin A | 47% Vitamin C | 30% Vitamin K

Ginger Kombucha with Lime & Cilantro


Kombucha is fermented tea. It has a good amounts of probiotics and b-vitamins that has been shown to help digestion, detoxification, improve your immune health, and aids depression and calms you down when stressed. It can balance certain processes in the digestive system which helps the body to function.

If you are avoiding alcohol for any reason, know that kombucha does contain a small amount of alcohol naturally from the fermentation process. Most will contain 0.5% or less alcohol. If it’s any higher, they will be labeled as such. Just with anything you can always have too much of a good thing. This is a probiotic drink and it doesn’t take a lot for it to start helping and aiding your digestive system.

Now, if you are like me and love fermented foods and drinks, doesn’t like to drink sweet drinks, and enjoys something to sip on at the end of the day whether that’s tea, wine, or decaf coffee sometimes, try kombucha. It’s a probiotic drink that is fizzy, unsweet, and is low-calorie.

This is one of my favorite ways to “jazz up” my kombucha. I make a version of a moscow mule using kombucha, but I also add cilantro. I love cilantro in and on everything. So if you haven’t had it with crushed cilantro, give it a try!

Ginger Kombucha with Lime & Cilantro

  • Servings: 2 8-10 oz Servings
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  • 1 16 oz bottle of Gingerade Kombucha (I use Synergy)
  • 1/8-1/4 cup lime juice
  • Few tablespoons chopped cilantro
  • Handful of ice


  1. Add all ingredients and mix together. Separate into 2 glasses.
  2. Serve immediately and enjoy on a hot day!

Nutritional Information

25 calories | 0 g total fat | 0 mg cholesterol | 10 mg sodium | 6 g carbohydrates | 0 g fiber | 0 g sugar | 0 g protein | 9% Vitamin C

Same as the nutritional information on the bottle of Kombucha, but with the lime juice will add a vitamin C kick!