EDIBLES
Rehydrating Electrolyte Popsicles

By: Raising Generation Nourished
It’s summer, and those kids play hard! Restock their electrolytes naturally with refreshing bursts of cool lemon in every bite!
I am really excited to share with you guys my summertime answer to long, hot summer afternoons!
Long gone are the days of the afternoon nap for 2 of my girls, and while we do a version of “quiet time” for a short while – it is just that at ages 6 and 4…a short while ? These 2 play hard and busy most of the afternoon.
I’m not a huge fan of afternoon snacks since they seem to ruin dinner appetites for my kids, so these lemon electrolyte popsicles are enough to give them a quick energy boost, but light enough not to ruin their next meal!
A quick energy and mineral shot from some local, raw honey, and electrolyte balancing boost from real sea salt is all you need for refreshing the system in the heat of the summer. And in a much more natural way compared to store bought electrolyte drinks or snacks. Lemon not only tastes amazing, but it nourishes the body with real vitamin C and cleansing properties.
These are also perfect for the kids when they get sick. You can even keep a stash of them away in the freezer for those illnesses that pop up out of nowhere so you are prepared. Similar to my quick, shake up homemade electrolyte drink, these popsicles can help keep kids hydrated and balanced while ill and not eating much.
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I love my 10-pop popsicle mold! I seriously love it! I can make a big batch all at once, wrap them up and store them away in the freezer for when I need them! The girls can help themselves that way too!
- 2 cups water
- Juice & zest of 2 lemons
- 3 TB raw honey (I get mine from a local farmer. Ask around at farmer’s markets to find some – if you don’t have access THIS
is a good brand.
- ¼ – ½ tsp real sea salt
(per your taste)
- Blend everything up and pour into your popsicle molds. This amount fills up my 10-pop popsicle mold
.
- Freeze the popsicles and serve!
EDIBLES
Easy, creamy spring goodness

(Family Features) For a soup that smells as divine as it tastes, warm up your home with the fresh scents and flavors of Creamy Asparagus Soup. Pair with chicken salad croissants for a simple weeknight meal without the hassle then visit Culinary.net to discover more spring soup solutions.
Creamy Asparagus Soup
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 2 asparagus bundles
- 3 tablespoons butter
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 3 cups broth of choice, divided
- 4 ounces cream cheese
- 1 cup Parmesan cheese
- 2 teaspoons celery salt
- 2 teaspoons Italian seasoning
- 1/2 cup heavy cream
- salt, to taste
- pepper, to taste
- chicken salad croissants, for serving
- Chop asparagus into bite-size pieces. In large pot, place asparagus, butter, onion powder, garlic powder and 1 cup broth. Cook over medium heat until asparagus gets tender.
- Transfer to blender with 1 cup broth and blend until smooth. Transfer back to pot and, over medium heat, mix in cream cheese, remaining broth and Parmesan cheese. Add celery salt and Italian seasoning. Cook while stirring, blending seasonings in well, then add heavy cream.
- Season with salt and pepper, to taste. Serve with chicken salad croissants.
SOURCE:
Culinary.net
EDIBLES
Springtime twist on classic chicken soup

(Family Features) Chasing away those final cool days in the spring can be done in a cinch: just turn classic chicken noodle soup into a fresh, lemony meal. This Lemon Chicken Orzo Soup calls to mind those classic brothy soups from when you were a kid but with a flavorful spring twist. Serve with fresh cucumber sandwiches for a veggie-forward meal and find more soup inspiration at Culinary.net.
Lemon Chicken Orzo Soup
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 2 carrots
- 2 celery stalks
- 3 tablespoons butter
- 2 cups cooked, chopped chicken
- 1/3 cup lemon juice
- 2 teaspoons lemon pepper
- 6 cups broth
- 1 cup orzo
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon thyme
- 1 tablespoon sugar
- 1 cup heavy cream
- salt, to taste
- pepper, to taste
- cucumber sandwiches, for serving
- Chop carrots and celery. In pot, saute with butter.
- In bowl, mix chicken with lemon juice and lemon pepper then set aside.
- After carrots and celery are tender, add broth and orzo to pot. Then add garlic powder, onion powder, thyme and sugar. Simmer 10 minutes then add chicken and cream; simmer about 5 minutes.
- Add salt and pepper, to taste. Serve with cucumber sandwiches.
SOURCE:
EDIBLES
Enjoy a light summer lunch

(Family Features) Watermelon, strawberries, corn and green beans get all the fresh produce love in the summer, but don’t forget broccoli as a warm-weather staple. Instead of dunking in dressing or smothering with melted cheese, go for a lighter dish with this Broccoli Salad – an ideal light lunch or simple summer side. Visit Culinary.net to find more veggie-inspired salad ideas.

Broccoli Salad
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 2 medium heads broccoli
- 2 apples
- lemon juice
- 1 carrot
- 1 cup blueberries
- 1 cup dried cranberries
- 1 cup sunflower seeds
- 1 cup pecans
- 1 package (2 1/2 ounces) real bacon pieces
Dressing:
- 1 cup mayonnaise
- 1/3 cup milk
- 1/3 cup apple cider vinegar
- 2/3 cup sugar
- 2 tablespoons poppy seeds
- Coarsely chop broccoli and place in large bowl. Coarsely chop apples and brush with lemon juice to prevent browning; add to bowl. Shred carrot and add to bowl with blueberries, cranberries, sunflower seeds, pecans and bacon.
- To make dressing: Mix mayonnaise, milk, apple cider vinegar, sugar and poppy seeds. Pour over broccoli salad and mix well.
SOURCE:
Culinary.net
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