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Stock up on watermelon now—these watermelon-lime slushies will be a summer favorite! They’re icy, refreshing, and perfect for backyard barbecues, pool parties, or lazy afternoons on the patio.

I spotted watermelons all over the grocery store the other day and got so excited. Watermelon is one of my favorite summer treats—sweet, juicy, and best when it’s in season. In our house we eat it all the time: plain (or with a sprinkle of Tajín), grilled, in salads, and my absolute favorite—watermelon-lime slushies.

Our family loves smoothies and slushies, and these are super easy to make. The two main ingredients are watermelon and lime juice, and a few extra minutes of prep gives you a cold, refreshing drink you’ll want every day. The kids love them, and they turn into great cocktails with a splash of vodka or tequila—add a little triple sec for an extra citrus kick for pool parties.

These slushies are also a smart way to use up watermelon that’s a bit mealy—you won’t notice once it’s blended. The lime adds the perfect bright note. If you want it sweeter, stir in a spoonful of sugar, but I prefer them light with just watermelon and lime. A few mint or basil leaves are a nice touch, too.

Tips before you start: choose seedless watermelon unless you like picking seeds out. I like to cut the watermelon into small chunks and freeze them a few hours in a large bag (reusable silicone bags work great). You don’t have to freeze it—you can add ice—but frozen watermelon makes a thicker, less watered-down slush. When the chunks are frozen, take them out for 5–10 minutes to soften slightly, then blend with lime juice (and liquor if you like) for a thick, delicious slushie.

Watermelon Lime Slushies

Prep time: 10 minutes
Total time: 10 minutes
Servings: 3 drinks

Ingredients
– 4 cups watermelon, cubed and frozen
– Juice of 2 limes
– 1/4 to 1/2 cup water
– 4 oz rum, vodka, or tequila (optional; add a splash of orange liqueur if you like)

Instructions
1. Remove frozen watermelon from the freezer about 10 minutes before making the slushies.
2. Add all ingredients to a blender and blend until smooth.
3. Pour into glasses and garnish with lime and mint.

If you want more refreshing summer drinks, check out my roundup of 12+ best smoothie recipes for summer.

This refreshing pineapple and ginger green smoothie is a family favorite—light, energizing, and packed with nutrients from pineapple, banana, spinach, and a zing of ginger. Even though it’s a green smoothie, you can’t taste the greens, and my kids love it—a great way to sneak in extra veggies.

I usually toss whatever needs using into a smoothie and hope for the best, but green smoothies need a little balance to taste just right. Below is one of my go-to recipes: an energizing pineapple and ginger smoothie that’s easy to make and delicious.

Green smoothies are a quick, convenient way to add more greens to your diet. I often make them for a healthy breakfast since they pack a lot of nutrients and superfoods into one drink. (If you want more ideas, I’ve shared 12 favorite summer smoothie recipes on the Zulily blog—Green Goddess is a personal favorite.)

Health benefits of green smoothies:
– Fruits and vegetables provide vitamins (like C and A) and antioxidants that support the immune system.
– Smoothies keep the fiber from whole fruits and veggies, which helps digestion and keeps you fuller longer compared with juices or sugary drinks.
– Greens are rich in chlorophyll, which may help detoxify, improve skin glow, and boost energy.

With the right mix of fruit and greens, green smoothies can taste amazing. My whole family enjoys them, including my kids, so they’re an easy way to add extra vegetables to our diets.

Tips for making the best green smoothies:
– Use a strong blender that blends everything smoothly.
– Balance is key: try 1 cup greens, 1 cup liquid, and 1 cup fruit for a good mix of sweetness and nutrition.
– Choose healthy liquids as your base, such as nut milk, oat milk, water, or coconut milk.
– Add healthy fats like nuts, seeds, avocado, or a little coconut oil to help your body absorb nutrients.
– Boost with protein powder, spices (cinnamon, ginger), or superfoods (collagen, ashwagandha, maca, hemp hearts).
– Blend greens with the liquid first to avoid leafy chunks, then add fruit and blend again.
– Skip ice—use frozen fruit so the smoothie won’t get watered down.
– Prep ahead by chopping fruits and vegetables and freezing them in reusable bags. When you’re ready, just add to the blender with your liquid.

Energizing Pineapple and Ginger Green Smoothie
This bright, citrusy smoothie gets a lively kick from ginger. Pineapple adds sweetness, vitamin C, and bromelain (an anti-inflammatory enzyme), while ginger supports digestion and the immune system. Start with a small amount of ginger and add more if you like a stronger taste.

Prep time: 5 minutes
Total time: 5 minutes

Ingredients:
– 1 1/2 cups pineapple (fresh or frozen)
– 1 small banana, frozen
– 1 cup packed fresh spinach
– 1/2 cup Greek yogurt
– 1/2 inch ginger
– 3/4 cup milk or water
– Maple syrup (optional, for extra sweetness)

Instructions:
1. Add spinach, ginger, and liquid to the blender and blend until smooth.
2. Add the remaining ingredients and blend until fully smooth.

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Looking for a quick, protein-packed meal? This Spinach, Tomato, and Feta Frittata is a one-pan wonder that comes together fast and works for breakfast, brunch, or a light dinner.

A family favorite, this frittata looks fancy but is incredibly simple and so tasty. I make frittatas when I want a quick, protein-filled meal with lots of veggies that keeps you full. They’re easy to make ahead and reheat well—even good served cold. If you don’t love the veggies listed, feel free to swap them for your favorites.

Why you’ll love it:
– Quick and simple: Minimal prep and cook time, great for busy nights.
– High in protein: Eggs and feta help keep you satisfied.
– Flexible: Add your favorite veggies or proteins like mushrooms, peppers, or ham.
– Delicious: A tasty mix of spinach, tomatoes, and feta.
– Cast-iron finish: Cooking in a cast-iron skillet gives a lovely crust and a subtle flavor boost.

The secret that makes the best frittata
Adding plain Greek yogurt keeps the frittata creamy and prevents it from getting rubbery. It adds moisture and a light, fluffy texture—plus a little extra protein.

Why use cast iron?
– Even heat: Cast iron cooks the frittata through evenly.
– Crispy crust: The skillet gets very hot for a nice browned edge.
– Flavor boost: It adds a subtle, unique depth to the dish.
– Built to last: A good cast-iron skillet can last for years with care.
– Extra iron: Cooking in cast iron can add some iron to your food. The exact amount depends on the food and cooking time. I like a Lodge cast-iron skillet for everyday use.

Tips & variations:
– Add-ins: Try chopped mushrooms, diced peppers, onions, or diced ham or sausage.
– Spice it up: Sprinkle red pepper flakes for heat.
– Make ahead: Refrigerate after cooking and reheat gently in a skillet or oven.

Spinach, Tomato, and Feta Frittata

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Serves: 4

Ingredients:
– 1 tbsp avocado, corn, or olive oil
– 1 cup plain Greek yogurt (2%), e.g., FAGE Total
– 8 eggs
– 2–3 cloves garlic, minced
– 2 cups packed spinach, roughly chopped
– 1/4 cup parsley, chopped
– 1/2 cup feta cheese
– 1–2 large tomatoes, thinly sliced

Instructions:
1. Preheat the oven to 375°F.
2. Whisk the eggs in a medium bowl, then stir in the Greek yogurt until smooth.
3. Heat the oil in a cast-iron or other oven-safe skillet over medium heat. Add the garlic and spinach and sauté until the spinach begins to wilt.
4. Pour the egg mixture into the pan. Stir in the feta and parsley. Cook for a few minutes, gently shaking the pan now and then, until the edges start to set. Remove from heat.
5. Top with the sliced tomatoes and transfer the pan to the oven. Bake about 20 minutes, or until set and puffed.

This Spinach, Tomato, and Feta Frittata is a healthy, satisfying meal any time of day. Enjoy!

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This post is sponsored by Barilla®. All thoughts and opinions are my own.

This pasta comes together easily and makes a perfect quick weeknight meal—thanks to the star of the dish, Barilla® Red Lentil Spaghetti. The sauce is centered on deeply roasted tomatoes and garlic for a rich, flavorful meal the whole family will enjoy.

Pasta is almost always a win. One simple health-and-mom trick I love is swapping regular pasta for legume pasta. Barilla® offers two legume varieties in several shapes: Red Lentil Spaghetti and Chickpea. Both are made from a single ingredient—red lentil or chickpea flour—so they add plant-based protein and fiber to meals. They cook to a perfect al dente every time, and Barilla® Red Lentil Spaghetti was even a 2021 People Food Awards winner.

With fall coming, I love all the fresh produce—pulling tomatoes from the garden or lingering at the farmers market. Cooking seasonally matters to our family; I like using ingredients when they’re at their best.

This roasted tomato and garlic pasta is simple and so satisfying. It becomes a weeknight staple in late summer and early fall because it takes little prep and can be ready in about 35 minutes. Our weeknights are busy with kids coming home, work, and activities, so quick, tasty meals are a must.

I use Barilla® Red Lentil Spaghetti for this recipe. It’s certified gluten-free, Non-GMO Project Verified, and made with one ingredient: red lentil flour. It pairs well with tomato, chunky vegetable, or meat sauces, and the noodles soak up the flavors for a perfect bite. You can find Barilla® Legume Pasta at Meijer in the pasta aisle.

The sauce is Mediterranean-inspired—roasted tomatoes and garlic, a good drizzle of olive oil, and finished with fresh parmesan and ribboned basil. Roasting tomatoes brings out deep, sweet flavors and is one of my favorite ways to use lots of tomatoes. If you’d like, add grilled chicken, baked tofu, or shrimp at the end. This dish is flexible—roasted zucchini or red peppers would be great, too.

How to roast tomatoes and garlic
Roasting tomatoes and garlic is easy and addictive. Use a high oven temperature—about 425°F—to get deep flavor without burning or drying them out.

– Tomatoes: Line a large baking sheet with parchment. I prefer cherry tomatoes, but you can use larger ones—just halve them and place cut-side up. Drizzle generously with olive oil, season with salt and pepper, and roast 30–35 minutes until nicely browned.
– Garlic: Cut the top off each garlic head to expose the cloves, drizzle with olive oil, and wrap in foil (or parchment tied with twine). Roast alongside the tomatoes for 30–35 minutes until soft. Be careful when opening—the steam is hot. Roasting removes bitterness and gives a rich, mellow garlic flavor.

When the pasta is cooked and the garlic has cooled a bit, squeeze the roasted garlic cloves out—they’ll slip out easily and mash into a paste that blends into the sauce.

Roasted Tomato and Garlic Pasta with Barilla® Red Lentil Spaghetti
This simple pasta is perfect for weeknights. Roasted tomatoes and garlic make a flavorful sauce, finished with fresh basil and parmesan.

Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
Servings: 4

Ingredients
– 1 1/2 to 2 pounds tomatoes (cherry preferred; if using larger tomatoes, halve them)
– 2 heads garlic
– 1 box Barilla® Red Lentil Spaghetti
– Olive oil
– Large handful fresh basil, sliced into ribbons
– 1/3 cup parmesan flakes
– 1/4–1/2 cup reserved pasta water
– Salt and pepper

Instructions
1. Preheat oven to 425°F. Line a large baking sheet with parchment.
2. Arrange tomatoes on the baking sheet (if using larger tomatoes, place them cut-side up). Drizzle generously with olive oil and season with salt and pepper.
3. For the garlic, cut the top half off each head to expose the cloves. Place each head on a square of foil or parchment, drizzle with olive oil, and wrap tightly.
4. Roast tomatoes and garlic together for 30–35 minutes, until the tomatoes are deeply roasted and the garlic is soft.
5. Cook Barilla® Red Lentil Spaghetti according to the box directions, aiming for al dente. Reserve about 1/4 cup pasta water (keep more if you like a looser sauce).
6. In a large bowl, combine the pasta, roasted tomatoes, roasted garlic (squeeze the cloves out into the bowl), and half the basil. Mix well. Add a drizzle of olive oil or some reserved pasta water to loosen the sauce if needed. Season with salt and pepper to taste.
7. Before serving, add any protein if desired. Garnish with remaining basil and parmesan.

This post is sponsored by NOW Foods. All opinions are my own.

Enjoy the taste of fall with these apple crisp crumble bars. They’re made with wholesome ingredients—fresh apples, pecans, oats, and coconut oil—so you get a soft cinnamon apple filling topped with a crunchy oat crumble. The result is a cozy, satisfying treat.

Fall is my favorite season for cooking. I love summer grilling, but autumn brings the hearty, comforting flavors I crave—think soups, roasted vegetables, and rich desserts. Apple picking is a family tradition for us, so I’m always looking for tasty ways to use up crisp apples. Apple crisp is a classic favorite, and these healthier crumble bars give you that same cinnamon-apple goodness in a lighter, grab-and-go form.

These bars are vegan and gluten-free and use mostly pantry staples like NOW Foods Rolled Oats, NOW Foods Coconut Oil, and NOW Foods nuts (I prefer pecans, but walnuts work well, too) along with brown sugar, cinnamon, and nutmeg. I’ve trusted NOW Foods for years for quality pantry items and whole foods. They test ingredients for purity and are transparent about their sourcing. If you’d like to try their products (they offer natural foods, essential oils, supplements, beauty items, and more), use code AMBER for 20% off at NOWFoods.com.

These bars have an oatmeal crust that’s chewy and a thick apple-cinnamon filling, finished with a crumbly oat and pecan topping. Serve them warm or cooled—warm bars are a bit more crumbly, while fully cooled bars are easier to cut and hold their shape. They’re perfect for dessert or to tuck into a lunchbox, and they’re delicious with vanilla ice cream or frozen yogurt.

Below is the recipe plus notes on simple swaps and adjustments.

Substitution notes and tips:
– I use oat flour instead of regular flour for more fiber. The recipe shows how to make oat flour from the oats you set aside. If you already have oat flour, use that and skip the extra step.
– You can swap coconut sugar for brown sugar, though coconut sugar can make the bars slightly drier; I prefer brown sugar for a richer flavor.
– If you don’t have coconut oil, use unsalted butter 1:1.
– To reduce sweetness, omit the 2 tablespoons of brown sugar in the apple filling.

Apple Crisp Crumble Bars
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Yields: 9 bars

Ingredients
Crust and crumb topping
– 2 1/2 cups rolled oats, divided (1 cup and 1 1/2 cups)
– 1/2 cup coconut oil, room temperature
– 1/3 cup brown sugar (or coconut sugar)
– 1/4 teaspoon salt
– 4 tablespoons pecans or walnuts

Apple pie filling
– 3 1/2 cups apples, peeled and diced or sliced
– 1 teaspoon cinnamon
– Pinch of nutmeg
– 1 teaspoon vanilla extract
– 1/4 cup water
– 1 tablespoon cornstarch
– 1 teaspoon lemon juice
– 2 tablespoons brown sugar

Instructions
1. Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper and spray lightly with oil.

Apple filling
2. Combine all filling ingredients in a medium saucepan. Cook over low to medium heat for about 10 minutes, stirring occasionally, until the mixture thickens and the apples start to soften. Remove from heat.

Crust and topping
3. Place 1 cup of the oats in a food processor and blend until fine to make oat flour.
4. Add the remaining 1 1/2 cups oats, coconut oil, 1/3 cup brown sugar, salt, and nuts to the oat flour in the processor. Pulse several times until mixed but still slightly chunky—you want a coarse, crumbly texture. Don’t over-process.
5. Reserve 1 cup of this oat mixture for the topping.
6. Press the remaining oat mixture firmly into the prepared pan to form the crust, working to the edges.
7. Spread the apple filling evenly over the crust.
8. Sprinkle the reserved oat mixture over the apples to form the crumble topping.
9. Bake 40–45 minutes, until the crust is golden brown. Let cool completely before cutting for cleaner slices.

Which do you prefer for fall treats—pumpkin or apple?

Don’t forget to use code AMBER for 20% off at NOWFoods.com.