Creating your own vitamin water is one of the simplest things to do! All you need is some fruit, herbs and water and you are set. Don’t settle for the “vitamin waters” you might notice in grocery stores. Those waters are full of artificial chemical flavorings, plenty of refined sugar and bone dissolving acids all of which promote illness and disease.

Making your own vitamin water infusions is qu ick and easy! They are packed with natural vitamins and minerals (not synthetic alterations of them) and thus they are better recognized and utilized in the body. Make sure to create larger batches so that these waters will last you all throughout the week!

Directions: 1. Pick a non-citrus fruit – I like to pick things like berries, kiwi, mango or pineapple. 2. Pick a citrus fruit – you can choose from orange slices to lemon or lime slices! 3. Add herbs – choose things like mint, rosemary, basil or other favorite herbs

Once you have decided on the combination you want to use (and you may add as little or as much as you please of each – I like to add in about ½ cup of each fruit and ¼ cup of herbs for 2 litres of water), put them into a large jug of water and let them soak in the water in a fridge overnight. In the morning you will have yourself a wonderful vitamin infused water that you can enjoy over the day!

Favorite combinations of mine: 1. Strawberry, lemon, mint 2. Lemon, lime, mint 3. Kiwi, lemon, lime, mint 4. Pineapple, lemon, basil 5. Mango, orange, rosemary

*You may also choose to add some ice to your water for an even cooler treat! Be sure to SHARE to SAVE to your timeline for later JOIN

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Blue Cheese Bacon Macaroni and Cheese

Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Yield: About 3-4 servings Ingredients

8 strips (about ½ lb.) bacon, diced 1 (12-ounce) can 2% evaporated milk 1 large egg ½ tsp. salt ¼ tsp. ground black pepper pinch of cayenne 8 oz. elbow macaroni (I used DeLallo whole wheat) 1 Tbsp. butter 5 oz. crumbled blue cheese 4 oz. freshly-grated sharp white cheddar cheese Method

Heat bacon in a skillet over medium-high heat for about 5-7 minutes, stirring frequently, until crispy.

In a separate bowl, whisk together evaporated milk, egg, salt, pepper and cayenne until combined. Set aside.

Meanwhile, bring a large pot of salted water to a boil, and cook the pasta al dente according to package instructions. When the pasta is cooked, drain it and then return it to the pot and reduce heat to medium-low. Immediately add the butter, and toss until the butter is melted. Pour in the evaporated milk mixture and stir until combined. Continue cooking over medium-high heat, stirring occasionally, for about 3-5 minutes, or until the sauce comes to a simmer.

Remove pan from heat and add in the cheeses. Stir until melted, then stir in the cooked bacon. Serve immediately, garnished with extra bacon and blue cheese if desired.