I learned a very important lesson about my body back in 2002, when I was 7 months pregnant with our first daughter. Blake and I had just returned from a long weekend in Las Vegas to attend the wedding of some close friends. We had walked many, many miles and ate as many meals as we could fit in from restaurants of famous chefs, such as Nobu, Wolfgang Puck, and Emeril Lagasse. We feasted with our bride and groom friends at our first Brazilian steakhouse experience, and then topped it all off with our very first Krispy Creme, sweet decadence that we found on a late night walk over to The Venetian. Some people gamble in Vegas. I eat. :)
But upon arriving back in Minnesota at the end of that celebratory weekend and heading to my regular prenatal check-up Monday morning, I was hit with some unexpected news. I was contracting way too hard and way too fast. I was placed on immediate and full bedrest, and was only to get out of bed to use the bathroom and take a short shower. Until the contractions were under control, I was to do absolutely nothing except rest. And drink water. Lots and lots and LOTS of water.
It turned out that my doctor believed I had overexerted myself, walking and eating myself across Vegas, and that my body had become dehydrated. After one month on bedrest, and feeling quite hydrated, I was released back into the world, along with my promise to keep drinking an abundance of water. Because that water is some kind of miracle juice, I tell you. It kept the contractions at bay, helped my back feel better, and my prenatal migraines had dissipated completely.
So how could I not keep practicing this water drinking habit after all the positive effects I had experienced?!
I had suffered from back aches and head aches for many, many years. But the advice I received while on bedrest, to simply drink more water, was all I really needed to know.
I love a big tall glass of ice water. But it’s even more enjoyable to pour a glass of Water Flavored with Fruits, Veggies, and Herbs. My favorite combo of sliced cucumbers and fresh mint is super refreshing, and the one you’ll find most often in our fridge during the heat of summer.
The new Tea Infusion Pitcher from The Pampered Chef makes flavored water even more of a treat, and I love it! I simply add whatever flavors I want to the infuser insert, pour in fresh water, and then let it all hang out for awhile in the fridge. Once the pitcher of water is nice and chilled, and infused with subtle natural flavors, I pour a glass and enjoy. (The water above is infused with pineapple and rosemary.)
I like to make cold flavored teas during the summer, too, so I’m really looking forward to steeping tea in this pitcher. I think this recipe for a Citrus Mint Tea Cooler looks like a great place to start!
Anything citrus is always a winner. It’s pretty, colorful, and known for its refreshing qualities. For flavored water, use one or several varieties at once, whatever you’re fancied with at the moment. In the glass above, I added sprigs of cilantro to slices of lemon, lime, and orange.
The combinations are seemingly endless when it comes to flavoring water. Here are a few more suggestions for you:
- watermelon and basil
- blueberry (slightly crushed) and rosemary
- honeydew, cantaloupe, and cucumber
- orange and strawberry
- raspberry and mint
- apple and thyme
I also have a few helpful hints when it comes to flavoring water:
- I prefer to drink my flavored waters the same day they are made. When they sit too long, the water can become cloudy. And it sometimes turns bitter, especially when using citrus.
- I add fruits and veggies in either slices or chunks. But with blueberries and other small berries, I recommend adding them whole and then slightly crushing, or muddling, them to release their flavorful juices.
- If you want a more intense flavor, I encourage you to also squeeze in the citrus and gently crush or muddle any fruits, veggies, and herbs.
- To make your glass pretty, and to feel like you’re on a little vacation, always have some extra ingredients on hand for garnish. Actually, I think this is more of a necessity than a helpful hint. ;)
Please tell me…what is your favorite way to drink water?
Would you like to win one of these awesome Tea Infusion Pitchers from The Pampered Chef?! It holds 1 quart of liquid (with the infuser), which is a really great size…not too big and not too small. It comes with a lid and a handy insulated sleeve to protect your hands when steeping hot tea.
But wait…there’s more!
The Pampered Chef is giving away a bundle of brand new kitchen tools just released this spring, worth $265, PLUS a $50 product credit for the winner to pick out whatever they want to try from The Pampered Chef! I received these same items to use in my own kitchen, and while I haven’t had the chance to try them all out yet, I’ve included a little note by the ones I have.
This giveaway, valued at $325, from The Pampered Chef includes:
- Single Servings Pan
- BBQ Corn & Skewer Rack
- Sweet Basil Rub (Smells awesome!)
- Boil Over No More, large size
- 29 Minutes to Dinner, Volume 3 Cookbook
- Microwave Grips
- Bean Slicer
- Ginger Grater (Works really swell!)
- Fruit & Cheese Cutter
- Tea Infusion Pitcher (I LOVE this!!)
- Garlic Smash & Paste (I think this does a great job of creating a garlic paste.)
- Silicone Prep Bowls (I think these will definitely come in handy!)
- Fresh Lasting Lid System
- Scoop & Spread (Great for getting that last bit of peanut butter out of the jar!)
- $50 product credit to The Pampered Chef (Check out all their new products for spring!)
a Rafflecopter giveaway
Giveaway rules: This giveaway is open to US residents 18 years and older. Giveaway will end on April 17th at 12:00 am CST. One winner will be chosen at random and then notified by email. Winner will have 48 hours to respond and claim their prize, or another winner will be selected. A farmgirl’s dabbles and The Pampered Chef are not responsible for lost or undelivered emails.
Disclosure: I was provided with products to review from The Pampered Chef. No monetary compensation was involved. This post and all opinions expressed are my own. To read the full disclosure of this site, please go here.