Chili Spiked Watermelon and Strawberry Medley – Serves 5+

Summertime and the livin’ is easy… food dishes should be easy to make too!  No one has a hour or more to whip up food dishes to please the hungry.  Whether you’re adding this dish to your fridge as a staple for snacks, addition to a BBQ, or as a dessert, it is sure to be a crowd pleaser.

This dish contains watermelon and cucumbers which are filled with water.  Hot weather calls for dishes high in water content to contribute to overall hydration.  When I would be poolside in Texas, a good friend from Mexico City used to always slice cucumbers and season them with chili, which I loved but still wanted something a little sweeter…

Rule of thumb (at least my thumb) – aim to drink at minimum half your body weight in ounces.  For example, if you weigh 120 pounds, try to aim for 60 ounces or more.  Personally I like to drink my body weight in ounces or at least come close – this means near 130 ounces of water daily (slightly more than a gallon).



  • 1 large cucumber; peel off some of the skin and then slice thinly
  • 16 ounce container strawberries; halved with the stems removed
  • Half of 1 large watermelon; cubed
  • 1/4 cup cilantro; minced
  • 1/4 lime; juice (fresh is preferred but lime juice is a good option as well)
  • Eyeball amount of chili powder (I love Tajin –  the low sodium version is my go-to)
  • Optional/to taste: sea salt


  1. Using a disposable tin or large tupperware container combine cucumbers, strawberries, watermelon, lime juice, and cilantro.  Cover container of choice and shake thoroughly.
  2. Season with chili powder and sea salt if desired.  I like to thoroughly cover each piece of fruit and cucumber.
  3. Cover and chill until ready to be served.
  4. Pair with your favorite sparkling beverage whether non-alcoholic or alcoholic…  bottoms up y’all!


xxx – Sarah

Spiked Lemon Crab Salad – Serves 1

Dinner is definitely my favorite meal during the week – basically I can be social or anti-social but either way time is more bountiful and some of the daily craze subsides.  I have come to love having salads in the evening due to the ease of being prepared and the fact that there are absolutely endless possibilities.   I have been playing around with a couple of different fixings and this is a new favorite – loaded with a variety of water-based vegetables and lean protein.  The variety of raw vegetables allow for various nutrients to be consumed, antioxidant benefits to be reaped, and assist with rehydrating the body.  After all, we are primarily made up of water so replenish well!

Crab is an excellent source of protein, and here’s why, 4 ounces of crab contains 90-100 calories/20-22 grams protein/0 grams of carbohydrate/0 grams of fat.  So now is the time to stop being crabby and load up on the good stuff which is also dense in vitamins A & C, folate, magnesium, and zinc.

Crab Salad


  • Fresh lump crab meat (4-ounces)
  • Bell peppers, diced (1 cup)
  • Pico de gallo, minced (1/2 cup) – recipe will be posted shortly
  • Cherry tomatoes, slivers (1 handful)
  • Cucumbers and celery, sliced and minced (1/2 cup)
  • Avocado, sliced (1/4 whole)
  • Arugula (1/2 cup)
  • Baby greens (1/2 cup)
  • Cashews, chopped (1-ounce)
  • Lemon, wedge slices (2-3 each)
  • OPTIONAL: 2-3 tbsp or drizzle of Balsamic vinaigrette


  1. Create a base for the salad with the greens – arugula and baby greens.
  2. Add the cashews and avocado in the middle or throughout as the next layer.
  3. Top in sections with the peppers, pico de gallo, tomatoes, and cucumbers/celery.
  4. Add the crab meat to another section of the bowl.
  5. Drizzle balsamic vinaigrette over the vegetables.
  6. Garnish with a lemon wedge(s) that can later be used to squeeze over the crab to bring out the flavor.
  7. Time to get munchin’ or chill and enjoy later!

** Side note – this recipe can be made with crackers or tortilla and utilized as an appetizer… Just don’t tell anyone that it’s healthy!


xxx – Sarah