June 23rd is National Hydration Day!

Did you know that today is National Hydration Day?

While our bodies are 70-ish% water, any sort of liquid that you consume is hydrating? That means milk, soda, juice, even coffee and tea are all hydrating.

That’s Per the Mayo Clinic. I’m not making it up.

Too much of a good thing? Yes, you can be overhydrated, and that can cause an electrolyte imbalance, which can lead to cloudy thinking, nausea, vomiting, headaches, and even muscle cramps. This isn’t gonna happen unless you’re drinking over 4 L of water an hour. Overhydration does not happen often, but it can occur.

If you’re looking for ways to add hydration to your day, here are a few ways:

  • Shaved Ice is a great hydrator! We have this machine to make shaved ice, and it gets used daily. With or without syrups, it’s really yummy.
  • Add high water, fruits, and vegetables to your diet. This includes melons, tomatoes, cucumbers, lettuce, strawberries, and citrus.
  • If water is boring all by itself, try sugar-free powdered drink mixes or fruit-infused water. We have a pitcher similar to this.
  • We have a Soda Stream and have had one for over 10 years. It’s a great way to may carbonated water or DIY sodas. I love using the sugar-free powdered drink mixes to make fun, fruity sodas.
  • Carry and use a reusable water bottle or cup with a lid. Remember to wash it daily. Yes, even bottles containing water can still harbor bacteria. 

Making Cake on a Budget with Two Ingredients!

I love making cake and cupcakes, but sometimes I’m running low on eggs, butter, and milk. Sometimes I want cake, but I’m in a hurry. Enter the two-ingredient cake!

Any cake mix and any carbonated beverage- Soda (diet or regular) or carbonated water/club soda.

Above is an infographic I made with some options. My favorite combinations include Ginger Ale and Spice Cake, and Cream Soda and Yellow Cake.

Have you ever tried this before? It’s simple, easy, and if you are on a low sugar diet, this works well with lower sugar cake mixes and diet soda

My Favorite Egg Replacers for Baking!

The price of eggs has been increasing, at least in California for a few years. Between the law enacted in January of last year regarding farm animals in confinement, and the avian flu making it’s rounds, eggs can be upwards of $8/dozen.

That’s a lot. I love to bake, and eggs are commonplace in a lot of recipes. After some research and trail and error, here are some of the egg replaces that I use.

You’ll notice that for most of these substitutions, the measurement is 1/4 cup, which is about how much liquid is in a large sized chicken egg.

Not sure which one to use? Here is my handy guide:

For Cookies:

  • Aquafaba
  • Canned Pumpkin
  • Smooth Nut Butter

For Cake/Quick Breads:

  • Plain Greek Yogurt
  • Bananas
  • Canned Pumpkin
  • Carbonated Water
  • Silken Tofu
  • Applesauce

Brownies:

  • Canned Pumpkin
  • Unsweetened Applesauce
  • Bananas
  • Smooth Nut Butter

Looking for some recipes to use these on?