Our friend and Instagram influencer Onyi Azih of Sincerely Onyi recently shared her love of Cascade Ice Sparkling Water with a top 5 list of reasons to fill your fridge with 19 different flavor varieties of sugar-free refreshment! Onyi’s go-to beverage is zero calories and gluten free, and it’s a great way to stay hydrated during the hot days of summer. If that’s not enough, read on for Onyi’s top 5 reasons to enjoy Cascade Ice!
You’ll meet your daily hydration goals
With 17.2 ounces of refreshing zero calorie flavors, Cascade Ice is a great option for those who want to stay on top of their daily fluid intake but may be bored with plain old water.
You can kiss sugary drinks goodbye!
If you’re looking for an alternative to sugary sodas and overly-sweetened juices, Cascade Ice offers a variety of sugar-free beverages that you won’t feel guilty about.
The quality goes beyond your taste buds.
There’s no questioning the quality of product that Cascade Ice Sparkling Water pours into each bottle. Enjoy all of your favorite flavors that are made with ZERO sugar, zero caffeine, zero gluten, and zero sodium!
Become the life of the pool party with these seasonal recipes that everyone will love!
The fun doesn’t stop with the flavor selection. Spritz up your summer get-togethers by recreating some of this tasty cocktail (and mocktail!) recipes from the Cascade Ice blog.
Cascade Ice comes in five different product categories, so there are plenty of delicious flavors to try out! There’s Original, Original with Caffeine, USDA Organic, USDA Organic with Caffeine and Naturals.
What’s your favorite thing about Cascade Ice? Tell us in the comments below or share a photo! Remember to “like” and “follow” us on Facebook, Twitter and Instagram.
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Our friend Dawn Parsons from Party ‘til Dawn recently came up with some amazing ideas for summer cocktails using our Cascade Ice USDA Organic Sparkling Waters! Dawn’s passion is decorating, creating tablescapes, and planning parties, so she knows a thing or two about being the life of the party and serving drinks that fit with any type of season or celebration. The best part of all? All four of these cocktails are not only low-calorie, but they’re also low-sugar and can be made completely organic! Plus, they’re perfectly light and refreshing to sip during the warm, upcoming summer months.
Read on for Dawn’s top summer cocktail picks based on well-loved classics, and enjoy the tastes of summertime!
In a rocks glass rimmed with Tajin or chili lime seasoning, fill with ice, add homemade jalapeño simple syrup, tequila, and a splash of grapefruit juice. Fill to the top with Cascade Ice Organic Grapefruit Sparkling Water. Add a squeeze of fresh lime juice and garnish with a grapefruit wedge!
In a copper mug filled with ice, add vodka and Cascade Ice Organic Ginger Lime Sparkling Water. Top off with a squeeze of fresh lime juice and garnish with candied ginger.
In a glass muddle fresh raspberries, blackberries and mint. Add ice, vodka, and top with Cascade Ice Organic Black Raspberry Sparkling Water. Garnish with a fresh sprig of mint!
Rim your favorite margarita glass or mason jar with salt. Add ice, tequila, margarita mixer and top off with Cascade Ice Organic Citrus Twist Sparkling Water. Top off with a squeeze of your favorite citrus fruit!
Will you be making one of these twists on summer cocktail classics? Tell us in the comments below or share a photo! Remember to “like” and “follow” us on Facebook, Twitter and Instagram.
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It’s one thing to set healthy goals for the new year, but it’s a whole other challenge to keep them. Our friend Lindsey Catherine, a Scottsdale, Arizona lifestyle blogger, helps us break it down into small ways that can help you make big strides this year. Check out her top tips for making your healthy resolutions last!
Up your Hydration
Water is key this month, well every month. Kick start the year by adding more water into your lifestyle. Plain water, well can be boring. I started adding in flavored waters, Cascade Ice, into my everyday routine. These sparkling water drinks are guilt-free, sodium-free, and caffeine free! Trying to drink a gallon of water a day is pretty hard, but adding these into the mix should help.
Partner with a Buddy
Having a friend, family member, or significant other join in your reaching your goals can make a big difference and it’s free! My friend and I agreed to send each other our daily food and water diary every night before bed. This helps to hold myself and her accountable in our journeys, even if they are different. This also will help with mindless snacking. If you’re hungry, drink more water! If you’re feeling something sweet, drink a Cascade Ice, the flavors are amazing and are perfect for your cravings. My favorite is the Orange Mango and Lemonade.
Be Active
We all know the start of the year gyms are crazy busy and that might deter you from getting in your workout, well don’t let it! Try going at a different time, early in the morning, during your lunch break, or later in the evening. I tend to work out around 6:30 pm when the post work crowd begins to leave. Classes are also a great way to be healthy this month, and most companies run start of the year sales so give that cycle, barre or HIIT class.
All About You
Make sure you goals are about you. All too often we get lost in social media and what she or he looks like. There is no standard to beauty. Don’t worry about impressing other people, especially those you don’t personally know either. To achieve long-term success in your goals do it all for YOU.
How do you make your healthy goals last well past the start of the year? Tell us in the comments below, or share a photo! Remember to “like” and “follow” us on Facebook, Twitter and Instagram.
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If there’s one dessert I L-O-V-E, it’s cheesecake.
I always forget that I love it (which is weird, I know), but when my taste buds are reunited with it, I instantly remember how much I love it. There’s something so unbeatable about that tangy sweetness and the lush fluffiness of a cheesecake.
Now, normally I’m not a big fan of fruit in my food. Don’t get me wrong, homegirl — I LOVE me some fruit & eat it constantly. I’m pretty sure my blood type is raspberries. But when it comes to fruit and food, I’m kind of on the fence.
This probably has to do with my grandma’s affinity for “fruit salads” and all the many versions of them I had to try growing up. I use the term “fruit salad” very lightly because it was probably as close to a fruit salad as a T-Bone steak is. Technically, it was a super sugary fruit cocktail mixed with Cool Whip and whatever else, yet the flavor was about as nonexistent as the nutritional value.
And for every family get-together, every dinner, every holiday, there was always some kind of fruit salad. And every time I was offered the salad, I would politely decline. But she would continually push the salad onto us like some kind of fruit cocktail drug dealer. “Want some salad?” she’d ask one minute. “Hayley, want some salad now?” she’d ask a little later. “Are you ready for some salad, Hayley?” “Try a little salad, Hayley.”
Orrrrr the time she put crushed pineapple in her sweet potatoes. OMFG NO. I was so stoked for my marshmallow-y, gooey sweet potatoes and after they hit my tongue my face distorted itself into some expression of disgust, shock and disappointment. Whaaaaat were pineapples doing all up in my yams? What kind of sick joke is this? Needless to say, that was a year I was yamless and offered to take care of the sweet potatoes after that.
Anyways, but lately I have been experimenting with reforming my ways. There are plenty of desserts out there that get their infamy from fruit: cobblers, crisps and shortcakes, to name a few. Also, all of the pies I like best are fruit-based: apple, blueberry, cherry… so I know I’m not past the point of no-return. Hence why I wanted to make a cheesecake topped with tons of luscious, fresh fruit and prove to myself I could eat it and like it.
And not surprisingly, this was pretty easy to do. Who would pass up a crispy sugar cookie cup filled with creamy cheesecake and topped with fruit? Especially that it isn’t fruit cocktail. Or called a fruit salad. And doesn’t have any surprise pineapple lurking anywhere that ruins your Thanksgiving. It’s just straight-up, easy-peasy, in yo face cheesecake cups. And you’ll LOVE them!
{Fresh Fruit} Cheesecake Sugar Cookie Cups
Author: Hayley Parker, The Domestic Rebel
Recipe type: Cookies, Cheesecake
Prep time:
Cook time:
Total time:
Serves: 24
Celebrate the spring and summer seasons with these easy, tasty cheesecake cups! Luscious, no-bake cheesecake tops chewy sugar cookie cups that are loaded with fresh fruit.
Ingredients
2 pkgs (24 count per pkg, or 48 total) refrigerated sugar cookies, room temperature
1 (8 oz) pkg reduced fat cream cheese, room temperature
¼ cup sugar
1 tsp vanilla extract
1 (8 oz) tub Cool Whip Free, thawed
Fresh fruit (I used blackberries, strawberries, mango, peaches, and mandarin oranges, but feel free to use whatever you prefer/whatever is in season)
Instructions
Preheat oven to 350 degrees F. VERY LIBERALLY grease 2 12-cavity standard-sized muffin tins with cooking spray and set them aside.
Take two pre-portioned squares of sugar cookie dough and smash them together. Press them in the bottom and up the sides of a greased muffin cavity to form a cup of dough. Repeat with the remaining dough until all 24 cavities are filled.
Bake for approx. 10-12 minutes or until edges are golden brown and the centers are just about set. Remove from the oven and cool in the pans for about 10 minutes. While the cookies cool in the pan, use the handle of a wooden spoon to gently create an indentation in the center of the cookie cup. This “well” will be used to put the cheesecake later.
Very gently run a knife along the edge of each cookie cup and lift each cup out of the cavity. Place on a wire rack to cool completely.
Meanwhile, in a large bowl, beat together the cream cheese, sugar and vanilla with a handheld mixer until creamy. Fold in the Cool Whip gently to combine.
Spoon the cheesecake mixture into each of the cookie “wells”. Likewise, you could also pipe the cheesecake filling in if you’d like. Top each cheesecake cup with fresh fruit as desired. I garnished mine with lime zest, but feel free to garnish yours with leaves of mint, lemon zest, or orange zest. Serve immediately.
Aren’t these cookie cups gorgeous? Nothing beats the creamy, tangy cheesecake filling with the chewy, crispy-edged cookie cups. And the fresh fruit makes this dish healthy, so feel free to eat all the cookie cups you want without guilt these little bites of heaven won’t last long at your house and they certainly didn’t at mine.
these little bites of heaven won’t last long at your house and they certainly didn’t at mine.
