Here’s how to make a refreshing homemade Gatorade with coconut water and citrus for all natural hydration! This healthy drink recipe is great for kids and contains no artificial colors or preservatives.

Ingredients in homemade Gatorade

Here are the ingredients for my homemade Gatorade recipe — I tried it keep this healthy drink simple with a deliciously balanced flavor:

• Coconut water: Coconut water is naturally packed with potassium, magnesium, and electrolytes. It provides natural hydration without added sugars.
• Fresh lime juice: The citrus adds that tangy flavor that makes Gatorade so refreshing. I always use fresh lime juice, never bottled – the flavor is so much brighter.
• Honey: Instead of artificial sweeteners or high fructose corn syrup, I use honey for natural sweetness. If you’re looking for honey substitutes, agave or maple syrup work well too.
• Blue spirulina: This is what gives our drink that gorgeous blue color naturally! Spirulina is a nutrient-dense algae.
• Sea salt: Just a pinch helps replace the sodium lost through sweat and enhances the other flavors in the drink.

Ingredient spotlight: spirulina

The spirulina you typically find in stores is green, but there’s also a blue version that makes a great color for this drink. You can use either!

• Blue spirulina (phycocyanin) is an extract with a mild flavor and a bright hue that comes from the phycocyanin pigment that’s extracted and concentrated. We bought this pack of blue spirulina—remember you only use a teaspoon or so at a time, so it should last quite a while! It’s also great for making my tropical blue smoothie.
• Green spirulina is the whole algae; it has a stronger flavor but when used in small quantities, it does not add flavor to the overall drink!

Homemade Gatorade

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Here’s how to make a refreshing homemade Gatorade with coconut water and real citrus juice for all natural hydration! This healthy sports drink recipe is perfect for kids and contains no artificial colors or preservatives.

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 2 cups
• Category: Drink
• Method: No Cook
• Cuisine: Drink
• Diet: Vegetarian

Ingredients

• 1 ½ cups coconut water
• ½ cup regular water
• 2 tablespoons lime juice
• 1 tablespoon honey
• ⅛ tsp blue spirulina
• 1 pinch sea salt

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Instructions

1. Mix all ingredients in a large jar with ice. Enjoy immediately. 

This sauteed zucchini recipe comes out perfectly tender every time! In just 10 minutes you can make this bland veggie into a delicious healthy side dish.

Ingredients for the perfect sauteed zucchini

After years of experimenting with different zucchini cooking methods, I’ve found that sautéing is one of the best ways to cook it. (Well, outside of using it in chocolate zucchini bread.) The key is using high heat to quickly cook the zucchini while making a golden-brown exterior that locks in flavor.

This recipe steals a bit of what I remember from my mom’s recipe: specifically oregano and Parmesan. The result? Zucchini that’s tender but not mushy, flavorful but not overwhelming, Here’s what you need for this recipe:

• Zucchini: Use small to medium to get the best-looking rounds, but you can also use large if it’s all you have. (If you have one of those massive summer zucchini, cut the slices into half circles.)
• Olive oil or butter: Make it vegan with oil, or use butter for intense savory flavor.
• Garlic powder and onion powder: You could also use a diced onion and fresh garlic if you prefer, but using dried keeps the recipe short and sweet.
• Oregano: This is my secret weapon! I use dried oregano for consistent flavor, but fresh works too.
• Parmesan cheese: While optional, this adds an incredible savory depth that makes the dish feel more substantial. I use freshly grated for the best flavor.

How to sauté zucchini: a few tips

Making sauteed zucchini is easy, and takes only 10 minutes in a hot pan. You do have to babysit the pan for the entire time, because you’ll want to make sure the layers of rounds cook evenly. Here’s what to know:

• Use your largest skillet. Even in your largest skillet, the zucchini will have to be stacked in a few layers when cooking.
• Continue to move zucchini to the bottom of the pan as you cook. The zucchini at the bottom of the pan cooks the quickest and will brown quickly. Because there are layers of zucchini, continue to flip and move rounds to the bottom of pan so they can brown evenly.
• Cover in the first 2 minutes. Covering the pan helps to steam the entire pan and cook the zucchini on the top layer at the same time as the bottom layer. You’ll just do this for a few minutes at first, then do a traditional sauté for the remaining time.

Ways to serve sauteed zucchini

Once you’ve sauteed it up, add that Parmesan cheese and a little chopped basil if you like. It makes a stunning side dish that goes with just about anything: especially in the summer! Here are a few ideas:

• With seafood: The light flavors pair well with grilled salmon, lemon dill salmon, or pesto salmon. I also love it alongside grilled shrimp skewers or sauteed shrimp.
• With pasta: Serve as a side for creamy cavatappi or toss directly into pasta with olive oil and extra Parmesan. It’s also great mixed into pesto pasta for added veggies, and it inspired this zucchini pasta recipe.
• With grilled foods: During summer cookouts, I serve this alongside grilled vegetables, perfect grilled potatoes, or grilled portobello mushrooms.
• With Other Sautéed Vegetables: Serve with sautéed mushrooms, sautéed carrots, or sautéed spinach for a vegetable-forward meal.
• On Pizza: Use about ¼ of the finished zucchini as a pizza topping on homemade margherita pizza or cheese pizza. It would also be great on a white pizza (pizza bianca).

Perfect Sauteed Zucchini

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This sauteed zucchini recipe comes out perfectly tender every time! In just 10 minutes you can make this bland veggie into a delicious healthy side dish.

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4
• Category: Side Dish
• Method: Sauteed
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 3/4 pounds zucchini (2 medium large or 3 to 4 small)
• 2 tablespoons olive oil or butter
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon oregano
• ½ teaspoon kosher salt
• 2 tablespoons grated Parmesan cheese (optional)
• Finely chopped fresh basil, if desired (optional)

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Instructions

1. Slice the zucchini into 1/4-inch thick rounds.
2. In your largest skillet, heat the olive oil or butter over medium high heat. Add the zucchini slices, then stir in the garlic powder, oregano, and salt, flipping and stirring to get all the slices covered.
3. Cover the skillet and cook for 1 minute, then uncover and stir. Cover again for 1 minute and uncover and stir, moving slices to the bottom layer as necessary so that they can get browned.
4. Keep the pan uncovered and cook about 6 to 8 more minutes until most of the zucchini are tender and browned, continuing to flip the zucchini and move them to the bottom layer so they cook evenly.
5. Serve immediately, topped with Parmesan cheese and fresh basil if desired.

Other zucchini recipes you’ll love

If you love this sautéed zucchini as much as I do, here are more of my favorite ways to use up summer’s zucchini bounty:

Main dishes: Try stuffed zucchini boats filled with herbs and cheese, or creamy zucchini pasta for a light but satisfying dinner. Zucchini lasagna is perfect for feeding a crowd.

Baked: Baked zucchini with breadcrumbs and Parmesan is equally delicious, and roasted zucchini and squash makes an excellent sheet pan side.

Sweet treats: Easy zucchini bread and zucchini muffins are perfect for using larger zucchini, while chocolate zucchini cake is a crowd-pleasing dessert.

Fresh: Zucchini ribbon salad is beautiful for entertaining, and grilled zucchini is perfect for outdoor cooking.

This easy caprese pizza recipe combines fresh mozzarella, ripe tomatoes, and fragrant basil for an authentic Italian flavor. Ready in no time with my foolproof pizza dough tips!

Tips for perfect caprese pizza

• Use a pizza stone: I cannot stress enough the difference a properly preheated pizza stone makes. I preheat mine to 500°F for at least 30 minutes before baking. This creates that crispy bottom crust that’s essential for authentic pizza.
• Perfect your sauce game: For caprese pizza, I keep my homemade pizza sauce simple—just good canned tomatoes, garlic, and oregano.
• Master the dough: Whether you use my best pizza dough, thin crust pizza dough, or pizza oven dough, the key is letting it rest properly. That 45-minute rest time is what creates the perfect texture and makes the dough easy to stretch.
• Topping timing: Add the cherry tomatoes and basil after baking. This prevents the basil from turning black and keeps the tomatoes from releasing too much moisture onto the crispy crust.

Variation ideas I love

While classic caprese pizza is perfection on its own, I’ve experimented with several variations that my family adores:

• Burrata caprese: Replace half the fresh mozzarella with torn pieces of burrata cheese for an even creamier experience! See my favorite burrata pizza for more.
• Prosciutto: For a heartier version, you can add thin slices of prosciutto after baking. It’s great with the balsamic reduction!
• Arugula: Sometimes I add a handful of fresh arugula along with the basil for a peppery bite that cuts through the richness (like in my arugula pizza).
• Heirloom tomatoes: You can also use thin slices of larger heirloom tomatoes for different textures and flavors.

Serving suggestions to make it a meal

Caprese pizza is substantial enough to serve as a main course, but I love pairing it with complementary sides that enhance the Italian theme:

Start with antipasti: Serve with an antipasto platter featuring marinated olives, cured meats, and cheeses.

Add a salad: A simple arugula salad dressed with lemon juice and olive oil provides a nice peppery contrast to the rich pizza.

For entertaining: Cut into smaller pieces and serve as an appetizer alongside other Italian appetizers like bruschetta or caprese skewers.

Caprese Pizza

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• Author: Sonja Overhiser

Ingredients

• 1 recipe Best Pizza Dough, Thin Crust Pizza Dough, or Pizza Oven Dough
• ⅓ cup homemade pizza sauce
• ½ cup shredded whole milk mozzarella cheese
• ¼ cup grated fresh mozzarella (hand grated from a ball)
• 1 handful quartered cherry tomatoes
• Kosher salt and fresh ground black pepper, to taste
• Fresh basil, for garnish
• Balsamic reduction, for garnish (purchased or homemade)

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Instructions

1. Make the pizza dough: Follow the Best Pizza Dough, Thin Crust Pizza Dough, or Pizza Oven Dough recipes to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
2. Place a pizza stone in the oven and preheat to 500°F or preheat your pizza oven.
3. Make the pizza sauce: Make the Homemade Pizza Sauce. (You’ll use about ⅓ cup for the pizza; reserve the remaining sauce and refrigerate for up to 1 week.)
4. Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet, but a pizza peel is well worth the investment!)
5. Stretch the dough into a circle, then gently place the dough onto the pizza peel.
6. Spread a thin layer of the pizza sauce over the dough.
7. Add the shredded mozzarella cheese and grate on the fresh mozzarella, then top with a few pinches of kosher salt.
8. Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven or 1 to 2 minutes in a pizza oven.
9. Allow the pizza to cool for a minute or two before adding the cherry tomatoes and basil on top (whole leaves, lightly torn, or thinly sliced). Drizzle with balsamic reduction, slice into pieces, and serve immediately.

This frozen espresso martini is a fun twist on the classic that comes together in 5 minutes! This creamy, frosty cocktail has rich coffee flavor with just 4 simple ingredients.

Step 1: Gather the ingredients: 1 cup cold brew coffee, ¼ cup Kahlua, ¼ cup vodka, 3 tablespoons sugar, and 3 cups ice.

Step 2: Blend the ingredients in a blender.

Step 3: Pour into glasses and garnish with 3 coffee beans.

Frequently asked questions

Frozen Espresso Martini

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This frozen espresso martini is a fun twist on the classic that comes together in 5 minutes! This creamy, frosty cocktail has rich coffee flavor with just 4 simple ingredients. It’s the drink of the summer!

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 2 to 3 servings
• Category: Drink
• Method: Frozen
• Cuisine: Cocktails
• Diet: Vegan

Ingredients

• 1 cup cold brew (or strong coffee, cooled*)
• ¼ cup vodka
• ¼ cup Kahlua or other coffee liqueur (like Tia Maria)
• 3 tablespoons granulated sugar**
• 3 cups ice cubes
• Coffee beans, for garnish

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Instructions

1. Place all ingredients in the blender and blend until combined.
2. Pour into glasses and garnish with coffee beans. 

Notes

*We used purchased bottled vanilla cold brew. You can also use homemade cold brew coffee, or make double-strength coffee using your favorite method.

**If desired, you can also use 2 ½ tablespoons simple syrup, maple syrup, or agave syrup as a natural sweetener.

Make ahead notes: It’s best to blend right before serving to have the correct slushy texture. If desired, you can mix up the liquids and refrigerate, then blend with ice right before serving. You can also blend and freeze for up to 1 hour, then stir with a fork before serving. 

Other coffee cocktails you might enjoy

If you love a good frozen espresso martini, here are a few classic coffee cocktails to try:

• Try the classic Espresso Martini or White Russian.
• Blend up a frosty and delicious Bushwacker.
• Add tequila for an Espresso Margarita.
• Try boozy coffee like Irish Coffee, Kahlua Coffee, or Spanish Coffee.

01

Espresso Martini

02

Bushwacker Drink

03

White Russian

04

15 Coffee Cocktails Worth Trying