Hydration Made Easy – Infused Water Ideas

Staying hydrated doesn’t need to be boring…..

2015 Infused Water combo 

Prepping with flavor – I made up several infused waters this morning so I stay on track with my hydration. Did you know that we are encouraged to drink half of our body weight each day. So I looked at what I had in the fridge and freezer and started created combinations.
1.  lime, mint, vanilla
2.  strawberry, lemon, vanilla (I used frozen organic strawberries)
3.  orange, ginger, cilantro, vanilla
4. cucumber, celery, lime.
Let sit in refrigerator for an hour for maximum flavor.
Add ice-switch mason jar lid, add a straw and hydrate. I’ve added the link for the lids below.
I will also use these as starters when using a larger container for my water. I pour the jar into large cup, add ice and water to top.

2015 Infused Water - Single

There are really no set amounts of how much of each ingredient to use. I usually use more of the ingredients I really like and try to keep in mind that stronger tasting items like ginger may need smaller amounts. It also depends on the size of glass or container you are using.

Don’t let those add-ins go to waste. You can refill your water once you’ve enjoyed your tasty hydration. There is enough flavor from the add-ins to flavor more than 1 serving.

When using vanilla bean – use a third of a bean and slice down the length to release the flavor. You can also use a spoon and scrape down and place the seed and bean into the water. Here are some links to products I like to use:

Bourbon Planifolia Vanilla Beans – 25 – This is an amazing value and they are so fresh. One vanilla bean which is usually stale at the grocery store can run anywhere from $6.00 – 12.00.
1/4 Pound LB Madagascar Bourbon Planifolia Extract Grade B Vanilla Beans 6~7″

Mason Jar Lids – just switch out the lid and insert a straw and you are good to go
Pewter Daisy Jelly Lid for Mason Jars 24 Ct

Mason Jar (16oz) – I love mason jars for infused water, mixing salad dressings, salads in a jar and storing fresh salsa.
Ball Canning Regular Mouth Half Pint Canning Jar 8 oz. 12-Count

Hydrating the body can help with headaches, dry skin, depression, weight loss – just to name a few. You may notice as you drink more water that you have increased trips to the bathroom. Although it can be a bit inconvenient, this is good news – it means the water is flushing toxins out of your body. Give it a little time – your body will get used to the increased liquid and be better for it.

Disclaimer – if you click on the links and purchase, a small amount of income may be generated through an amazon affiliate program. Any monies go towards the expense of Deliciously Inspired’s operating costs.


Vanilla Cupcakes

This is my go to cupcake recipe.  I like it because depending on the ingredients it can be vegan and it is a good choice for anyone that needs to watch their egg intake.

Vanilla Cupcakes

Vanilla Cupcake
Serves 24
A versatile cupcake recipe.
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
  1. 1 Tbsp apple cider vinegar
  2. 1 ½ cup almond milk, unsweetened or (your choice of milk)
  3. 2 cups white spelt flour, (or your choice of flour)
  4. 1 cup white sugar
  5. 2 tsp baking powder
  6. ½ tsp baking soda
  7. ½ tsp salt
  8. ½ cup coconut oil, melted and cooled
  9. 1 ¼ tsp of pure vanilla extract
  10. Vanilla Frosting
  11. 1/3 cup Earth Balance or Butter, softened
  12. 4 cups Powdered Sugar
  13. 2-3 Tbsp Almond Breeze or Milk
  14. 1 tsp Pure Vanilla
  1. CAKE
  2. Preheat oven to 350 degrees. Line two-12-cup muffin pans with muffin cups.
  3. Combine the 1 1/2 cup almond milk and vinegar into a 2-cup measuring cup and whisk together. Let sit 5 minutes until curdled (little bubbles will appear on top).
  4. In large bowl whisk together the flour, sugar, baking powder, baking soda and salt.
  5. In a separate bowl whisk together the almond milk mixture, oil and vanilla.
  6. Pour the wet ingredients into the dry mixture and mix well.
  7. Spoon the batter a little more than halfway into prepared cups. (Do not overfill) Lightly bang pan against counter to even out batter.
  8. Bake in the preheated oven until a toothpick inserted in the middle comes back clean, approximately 15-20 minutes.
  9. Cool in pan on a cooling rack.
  10. Make frosting below.
  11. When cool – Top with frosting and sprinkles.
  13. 1/3 cup Earth Balance or Butter, softened
  14. 4 cups Powdered Sugar
  15. 2-3 Tbsp Almond Breeze or Milk
  16. 1 tsp Pure Vanilla
  1. Add a little cocoa into either the cake mix or frosting and you have chocolate 🙂
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