For some of us, a refreshing drink is a glass of still water, flavored with fruit. Hint, with 12 flavors (plus 7 sparkling and 2 caffeinated waters), is one of our go-to’s.

By necessity, bottled still water uses fruit extracts instead of actual fruit juice. But the flavors from the real fruits infused in the water are more refreshing…and we might even say, dazzling.

Adding fresh fruit to a pitcher of water is often called “spa water,” served at spas and salons.

Here are four spa water/fruit water recipes adapted from The Pampered Chef.

All you need to try them is a pitcher and fruit, with an accent of fresh herbs. Slice the fruit, add it to water with the herbs, let it infuse, and that’s it!
 
 
TIPS & HINTS

 
Infusing

 
 
RECIPE #1: CITRUS MINT WATER

If you want pure citrus flavors, leave out the mint.

Ingredients Per Pitcher

 
Preparation

1. CUT the citrus in half. Juice one half of each fruit and add the juice to the pitcher.

2. CUT the other half of the citrus fruits into thin slices and add to the pitcher.

[1] Citrus Mint Water (all photos courtesy The Pampered Chef).

[2] Grapefruit Rosemary Water.

[3] Lemon Cucumber Water.

[4] Orange Mango Water.

Ingredients Per Pitcher

 
Preparation

1. FILL the bottom of the pitcher with the sliced fruit and rosemary,then top with water.

2. REFRIGERATE for 20 minutes or longer to allow the flavors to meld; or first let sit on the counter for an hour.
 
 
RECIPE #3: LEMON GINGER CUCUMBER MINT WATER

Ingredients Per Pitcher

 
Preparation

1. ADD all ingredients to the pitcher, then top with water.

2. REFRIGERATE for 20 minutes or longer to allow the flavors to meld; or first let sit on the counter for an hour.
 
 
RECIPE #4: RECIPE: ORANGE MANGO WATER

Ingredients Per Pitcher

 
Preparation

1. SLICE the orange: First cut in half lengthwise, then place the cut-side down to slice crosswise.

2. PEEL and slice the mango. Add the fruits to the pitcher and top with water. Refrigerate at least 20 minutes before serving; or first let sit on the counter for an hour.

[1] Mashed leafy greens is a variation of Irish colcannon, without all the butter (photo Hannah Kaminsky | Bittersweet Blog).

[2] Baked zucchini chips served with Thai Coconut Curry Hummus from Hope Foods.

[3] You can add anything to a shaved Brussels sprouts or slaw mix. Try this recipe from The Beach House Kitchen.

We’ve gotten through two whole days of our healthy new year diet. It may not seem like much of an achievement, but more years than not we don’t get this far!

Our strategy is to bulk up breakfast, lunch and dinner with lots of veggies. To help us stick to the plan, we’re doing something we’ve never done before, buying “convenience veggies.”

These are the raw vegetables that are pre-trimmed and sliced so that all we have to do is open the bag and toss the contents in a pot or microwave-friendly bowl.

Here are five ideas to add to your veggie repertoire, courtesy of Fruits & Veggies More Matters:
 
 
1. MASHED LEAFY GREENS

This is the potato analog to a spaghetti/zoodle fusion, where you blend 1/2 or 1/3 of pasta with 1/2 or 2/3 of zucchini noodles.

It’s also a “reduced” version of the famous Irish dish, colcannon—minus all the butter and cream (photo #1).

Here, the base is mashed potatoes. Simply julienne raw spinach, kale, Swiss chard or a blend and fold them into steamy hot boiled (or microwaved) potatoes right before mashing.

The leaves will wilt with the heat of the potatoes. A hack: frozen/defrosted chopped spinach, broccoli, kale.

Add seasonings of choice, from salt and pepper to fresh herbs, garlic powder, red pepper flakes, etc.

If you feel like you need butter, substitute a couple of tablespoons of milk, olive oil or yogurt.
 
 
2. MUSHROOM MAGIC

If you enjoy mushrooms on a pizza or in a meatloaf, in soups or in salads: Why not everywhere else? Mushrooms add flavorful, low-calorie volume, texture and nutrition to everything from omelets to salads and sautés.

Use any type of mushroom as a bulking agent in meatballs, pasta sauce, stuffing or grain dishes.

Depending on the dish, use anything from chunky slices and dices to food processor-ground mushrooms.
 
 
3. PICKLED GREEN BEANS, CARROTS, RADISHES, ETC.

You can pickle any firm vegetable: Here’s how easy it is to pickle.

Crunchy, tangy and, if you like, spicy, simply combine green beans with onion, garlic, vinegar, mustard seed and spices. Refrigerate them overnight and they’re ready to eat. (They’re actually ready to nibble in an hour or two, but the flavor gets more pronounced overnight.)

Serve them with appetizers, cheese plates, as a side instead of/in addition to cucumber pickles (with burgers and sandwiches, e.g.), in salads, or as a low-calorie snack.
 
 
4. VEGETABLE CHIPS: BAKED OR MICROWAVED

If chip sales are any indication, the desire for a crunchy snack is a powerful one. It’s expensive to buy root vegetable chips, but easy to make them (photo #2).

Or you can roast them. Preheat the oven to 375°F. Thinly slice the vegetables with a sharp knife or a mandoline. Toss lightly in olive oil and spices (chile powder, garlic powder, salt, pepper, other favorites).

Place on a parchment or foil-lined baking sheet and roast for 30 to 40 minutes or until crispy. Toss the chips halfway through to ensure even cooking.

Here are two recipes to start you off. Substitute your favorite vegetable in either recipe.

 
 
5. SHREDDED BRUSSELS SPROUTS SALAD

Many people rely on pre-washed salad mixes to get a quick salad on the table.

Don’t overlook shredded Brussels sprouts, cabbage and broccoli slaw mixes. Your market may also have diced vegetables that can be made into a crunchy salad or tossed into soup.

Transform them into a side salad, adding cherry tomatoes and other easy mix-ins; or a main salad topped with broiled chicken cuts (photo #3).

Garnish at will: dried cranberries, nuts, shredded cheese, etc. for a quick, healthy dish.
 
 
BONUS #1: EASY DIET SOUP

A reader sent us this tip:

Take the greens you have in your fridge, including lettuce and herbs, and toss them into the blender with some broth. Heat it up for a quick, nutritious soup, and season it as you wish.

 
 
BONUS #2: CRUSTLESS PIZZA

Let us refer you back to yesterday’s tip, Larry Goldberg’s SMOG pizza.

Take a pie plate piled high with your favorite raw veggies, topped with pizza sauce and a bit of mozzarella. Bake like a pizza, at 375°F for approximately 20 minutes, until the cheese melts.

Our weekly selection of product picks, in alphabetical order:

KELLOGG’S: VARIATIONS ON CLASSIC CEREALS

Three variations of beloved Kellogg’s cereals debut nationwide this month.

The Frosted Flakes line has two new siblings:

 
Rice Krispies joins in with its first new flavor in more than 10 years:

 
All three flavors are fun food, even for adults. We snack from the box, add them to snack mixes and use them as an ice cream garnish. Use them to make ice cream sandwiches.

For more information visit Kelloggs.com.
 
 
MUSTARD: DIFFERENT STYLES

Mustard isn’t just a sandwich spread, or a condiment to serve with meats and cheeses.

Take a way at the dozens of uses for mustard). Low in calories, with spices that entice, we’re mustard lovers.

There are shelves and shelves of mustard brands out there, waiting for you to discover them—especially regional mustards.

Zatarain’s Creole Mustard is one of the original products introduced by Emile Zatarain in the late 1800s, and it’s been a New Orleans favorite ever since (it’s a must on a good po’ boy). It has its own “secret blend” of spices, for a vibrant mustard profile (we think we detect cayenne and horseradish).

Since the brand was acquired by McCormick a few years ago, it has found national distribution. Look for it at your local market, and also browse the shelf for other brands to try this year. Discover more at McCormick.com.

Another brand that caught our fancy is Vermont Maple Mustard from Fox Hollow Farm. (Other Vermont producers also make maple mustard.)

A coarse mustard, this one adds subtle notes of maple sugar and lemon. We’ll pick any brand off the shelf to check it out.

We have so much find trying new brands, especially small, artisan ones.

[1] Snap, Crackle and Pop go for the berries (photo courtesy Kelloggs\).

[2] Zatarain’s Creole Mustard, a New Orleans favorite now available nationally (photo courtesy Chinese Grandma).

[3] Pick up small regional brands wherever you find them. We give them as souvenirs (photo courtesy Woogie Foods).

One fun way to try the different mustards is to offer four or six of them the next time you have guests for burgers, hot dogs, sandwiches, even pretzels.

Don’t include the usual suspects (French’s, Gulden’s, Grey Poupon), but treat your guests to new mustard sensations.

Take a look at the many different styles of mustard. Preferences differ by region and country.