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As you may have already heard, I am not making any New Years Resolutions this year, but for many reasons I am starting to increase my water intake. Unfortunately, plain old water gets plain old boring fast; however, I've found that by sprucing it up a bit, not only do I drink more, but I also get the age-old added health and detoxifying benefits of fresh ginger, lemon, cucumbers, and mint!

What you need:

Pitcher
Water
1 1/2 inch fresh ginger root, peeled and sliced
1/2 lemon, sliced
8 cucumber slices, skin on
8-10 fresh mint leaves

What to do:

Throw all of your ingredients into your pitcher, fill with water, and refrigerate overnight.

Depending on the size of your pitcher and your taste, you may need to increase/decrease ingredients.

Note: I will typically drink my pitcher of water in a 24-hour period (taking some in a water bottle to work), and will then refill the container at night before bed. After using the ingredients for two pitchers of water in a 48-hour period, discard and start fresh!

P.S.: When I'm trying to watch my calorie intake, I will start my morning off with a glass of Health Kick Water, then have a glass before each meal. Personally, this makes me feel more full after meals.

Bonus: Looking for other healthy kick start recipes? Try my Weight Loss Soup.

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Weight Loss Soup Recipe

Of course, while I am sure you all know this, it still needs to be said—this is not a magic Weight Loss Soup! It only helps you lose weight if you combine it with ongoing healthy eating and exercise. But even if you don't want to lose weight, this soup is packed full of good-for-you veggies, and is a great addition to your soup repertoire.

Simply chop up some vegetables and sauté them in garlic.

Add broth and tomato paste.

Then add the seasoning, cabbage, and beans.

Finally, add your zucchini.

Simmer for a bit, then ladle into soup bowls or individual plastic food containers for a quick lunch at work that won't have you heading for the food court.

Ingredients:

Non-stick cooking spray (I use Pam Canola Oil)

2 cloves garlic, minced
2 medium carrots, peeled and sliced (or a handful of baby carrots, sliced)

1/2 cooking onion, thinly sliced

4 cups beef broth (I use a whole carton of Campbell's Beef Broth with reduced salt)

1 1/2 tbsp. tomato paste

1 tsp. dried Italian seasoning

3 cups cabbage, chopped (approx. 1/2 small cabbage)

3/4 cup green beans, cut into bite-sized pieces

2 small zucchinis, cut into bite-sized pieces

Salt and pepper to taste (optional)

Spray bottom of large pot with non-stick cooking spray. Add garlic, onion, and carrots, and sauté on medium heat for 5 minutes.

Add broth and tomato paste, then stir to combine.

Add seasoning, cabbage, and beans, bring to a gentle boil, then reduce heat and simmer with lid on for 7 to 10 minutes until vegetables are tender.

Add zucchini and simmer for an additional 5 minutes.

If desired, add salt and pepper to taste.

Bonus: Looking for more soups? Try my Slow Cooker Chicken Noodle Soup, my Slow Cooker French Onion Soup, my White Cheddar and Ale Soup, or my dad's Two Potato Soup.

Adapted from Zero Point Weight Watchers Cabbage Soup.