Make a Watermelon-Honey Face Mask
One of summer’s iconic fruits, watermelon is refreshing, juicy, and fun to eat. Seed spitting contest, anyone? But did you know that watermelon can also refresh your skin? Packed with antioxidants and vitamin C, watermelon can brighten your face and encourage cell growth. Here, we combined watermelon with Greek yogurt, which is full of lactic acid for exfoliation and for tightening pores, and honey, for its moisturizing and antibacterial properties, into a delicious DIY face mask. This recipe makes enough to share or even for a face mask party. Go ahead and lick your lips. It’s that good.
Watermelon Honey Face Mask Recipe
Makes 1/2 cup, enough for approximately 12 masks
Ingredients
¼ cup cubed watermelon
¼ cup plain Greek yogurt
2 tsp honey
Equipment
Blender
Measuring spoon
Jar
1. Add the watermelon, yogurt, and honey to a blender and blend until smooth.
2. Transfer to a jar and use immediately or seal tightly and store in the refrigerator.
3. To use immediately, apply a thin layer, about 2 teaspoons of the mask evenly to clean skin using a brush, or your fingers. Leave on for 20 minutes. Remove with a damp washcloth.
4. Refrigerate the remaining mask mixture for up to 1 week, or divide into 2-teaspoon portions and freeze for up to one month. If the mask separates slightly, stir to combine before using.
Build Lower Body Strength with Lunges
Popular San Francisco-based personal trainer Thomas Stracke stopped by Sun Basket HQ recently to coach us in some essential exercises to maximize our fitness routines.
Lunges are an excellent way to build lower body strength and tone muscles. While targeting the glutes and quads, they’re also great for balance. Stracke demonstrates three steps to perfect in order to make sure you’re doing lunges the right way.
How to do a lunge:
- Standing with your feet in line with your hips, step one leg back, lowering your hips until your knees are each bent at a 90-degree angle. Keep the heel of your front leg strongly planted into the ground.
- Make sure your front knee is directly above your ankle. If it’s not, step your back foot back further.
- Keep your weight in your front heel and your chest up as you push back up to the starting position bringing your feet back to the starting position.
- Repeat for 30 to 60 seconds then switch legs.
Sesame Fried Feta with Fresh Berries and Mint
Inspried by the flaming fried cheese, aka saganaki, beloved at Greek restaurants and festivals (and often served with a celebratory exclamation,“Opa!”), we’ve dredged feta in rice flour and sesame seeds for a gluten-free take, then pan-fried it. We don’t recommend that you set it on fire; it may be less dramatic than the traditional version, but it’s equally delicious.
Sesame Fried Feta with Fresh Berries and Mint Recipe
Serves 4
Shopping List
2 cups organic mixed fresh berries, such as strawberries, blueberries, blackberries, and raspberries
¼ cup honey
One ½-pound block feta (sheep’s milk, preferred)
⅓ cup rice flour
1 large organic egg
½ cup toasted sesame seeds
1 to 2 tablespoons olive oil
2 sprigs organic fresh mint
Tools
Medium bowl, large frying pan
1 Prep the berries
- If using strawberries, remove the green hulls and thinly slice the strawberries. For other berries, cut any large berries in half.
In a medium bowl, toss the berries with 2 tablespoons of the honey.
2 Prep the feta
- Pat the feta dry and cut into eight ½-inch-thick planks.
- On a plate or shallow bowl, spread the rice flour in an even layer.
- Crack the egg into a shallow bowl. With a fork or whisk, lightly beat until just blended.
- On another plate or shallow bowl, spread the sesame seeds in an even layer.
Working with one plank at a time, dredge the feta in the rice flour, turning to coat; shake off any excess. Dip the feta into the egg; let the excess drip off, then gently press the feta into the sesame seeds, coating all sides.
3 Cook the feta
In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the feta and cook, turning once, until golden brown, 2 to 3 minutes per side. Transfer to a plate. Add more oil between batches if needed.
4 Finish the berries
- Strip the mint leaves from the stems; coarsely tear or chop the leaves.
Stir the mint into the berries.
5 Serve
Transfer the fried feta to a serving platter, drizzle with the remaining honey and serve with the fresh berries and mint.
Nutrition per serving: Calories: 440, Protein: 14g (28% DV), Fiber: 5g (20% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 5g, Saturated Fat: 10g (50% DV), Cholesterol: 90mg (30% DV), Sodium: 540mg (23% DV), Carbohydrates: 42g (14% DV), Total Sugars: 25g, Added Sugars (honey): 17g (34% DV). Not a significant source of trans fat.
Bonus recipe—ingredients not included in box.
Get a Complete Lower Body Workout with Squats
Popular San Francisco-based personal trainer, Thomas Stracke, stopped by Sun Basket HQ to share some of his favorite essential exercises to maximize our fitness routines. Squats are essential because they’re a complete lower body movement that strengthens your glutes, hamstrings, abductors, lower back, and quads.
How to do a squat:
- Stand with your feet hip-width apart and flat on the ground. Focus on keeping your weight on your heels.
- Look straight ahead, keeping your chest and chin up while raising your arms in line with your ears.
- Squat back as if you were sitting on a very low stool, making sure that your knees are aligned over your ankles and not pushing out far over your toes. Keep your chest and chin up and your core tight as you sit back.
- Stand up by pushing up from your heels and drive to the top of your stance using your glutes.
- Repeat for 30 to 60 seconds.
Strengthen your Core with Bicycle Crunches
Popular San Francisco-based personal trainer, Thomas Stracke, stopped by Sun Basket HQ recently to coach us in some essential exercises to maximize our fitness routines.
Here, he takes us through the steps of a bicycle crunch. This variation on a standard crunch is more challenging but activates three major core muscle groups allowing you to build stronger abs.
How to do a bicycle crunch:
- Lie on the ground or on a mat with your lower back imprinted into the ground.
- Place your hands lightly behind your head, tuck your chin into your chest. Be sure that you don’t lock your fingers or pull/hold your head up.
- Lift both of your knees to a 45-degree angle, in a tabletop shape.
- Bring your knees toward your chest while lifting your shoulder blades off the ground into a classic crunch shape.
- Turn your upper body to the left, bringing your right elbow across your body toward your left knee, making sure to turn from the rib cage (rather than bringing your leg across your body to meet your elbow). Simultaneously straighten your right leg, creating a bicycle-riding movement as you alternate legs.
- Repeat on the other side, alternating for 30 to 60 seconds.
Our Best Loved Lean & Clean Recipes
Sun Basket’s Lean & Clean recipes feature meals developed for long-term, healthy weight management. Inspired by cuisines from around the globe, they’ve got big, bold flavors and are packed with nutritious ingredients. With no refined flours, no added sugars, gluten, or dairy, these meals feature plenty of organic produce and lean, sustainably raised meats. Here are the top five customer favorites from our Lean & Clean meal plan.
Sole in Parchment with Warm Date and Apricot Salad
Lean, delicate fish like sole is ideal for cooking en papillote (in parchment). The fillets gently steam in the paper package, along with shallots and spinach, for a flavorful, low-fat meal. Plus, cleanup is a snap. Our warm salad of dates and dried apricots make an unusual and delicious side dish.
“My husband said, ‘this is the best delivered meal I’ve ever had.’ Amazing recipe. Different and yet so simple. I saved the recipe so I can make it again and again!” -Heather T.
Gingered Turkey Meatballs in Lemongrass Broth with Cauliflower “Rice”
Low-carb cauliflower “rice” is lighter and cooks up quicker than traditional rice. Inspired by flavors of Southeast Asia, this turkey meatball stew is seasoned with Sun Basket’s much-loved lemongrass paste, which lends its delicate citrus flavor to a creamy coconut milk broth.
“An all-time favorite. Served this dish to friends and they were amazed.” -Elizabeth D.
Sesame-Crusted Salmon with Orange and Roasted Carrot Salad
Colorful foods tend to be nutrient dense, so go ahead and taste the rainbow. Roasted carrots and oranges bring their bright color and rich flavors to our sesame-crusted salmon dish for a feel-good meal that’ll impress everyone at your dinner table.
“This was SO good! Got my 5-year-old to like carrots for the first time ever!” -Jennifer C.
Easy Southeast Asian Chicken Salad with Sesame-Lime Dressing
The best part of this meal? You can make it in one pan in just 20 minutes. Actually, we take that back. The best parts of this meal are the super bright flavors pumped up with the sesame-lime dressing.
“The dressing was so light, yet gave the whole salad an amazing flavor.” -Elizabeth W.
Steak with Chimichurri and Harissa-Roasted Sweet Potatoes
Our number one Lean & Clean meal comes with our take on Argentina’s herby chimichurri steak sauce. We make ours with garlic, parsley, and oregano, and then go off script with a bit of cilantro for a fresh take on traditional flavors. Oh, and it’s packed with good-for-you chard and sweet potatoes alongside the protein-rich steak.
“It was absolutely delicious! We can’t wait to have it again.” -Rachel S.
Make Your Own Mango Cashew Milk
Frothy and dairy-free, this healthy beverage combines the best of two worlds: a fruit smoothie and homemade nut milk. Skip the messy nut-milk bag and use a French press coffee pot instead. The result is a tropical, tiny paper umbrella-worthy, nonalcoholic drink that’s great for a warm afternoon or breakfast on the go. For optimal texture and flavor, soak the cashews and dates overnight.
Mango Cashew Milk Recipe
Serves 4
Shopping List
2 pitted dates
1 cup unsalted roasted cashews
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper, plus more for sprinkling, optional
1 large or 2 medium ripe organic mangoes, preferably Manila
1 organic lemon
1 tablespoon honey
Ice, optional
Ground cinnamon, for sprinkling, optional
Tools
Muslin or cheesecloth or fine-mesh strainer or French press, optional, medium heatproof bowl, large bowl, blender
The night before:
1 Prep the ingredients
- Cut the dates in half.
In a medium heatproof bowl, combine the cashews, dates, salt, and the ⅛ teaspoon pepper with 4 cups very hot tap water; let cool to room temperature, then cover and store in the refrigerator overnight or up to 3 days.
The next day or when ready to use:
2 Prep the remaining ingredients
- Trim the ends from the mango; cut away the peel, then cut the flesh away from the pit. Coarsely chop the flesh.
- Cut the lemon in half; juice half and measure 1½ teaspoons juice.
- Line a large bowl with muslin, cheesecloth, or a fine-mesh strainer, if not using a French press.
3 Make the milk
In a blender, combine the cashews, dates, and their soaking liquid with the chopped mango, lemon juice, and honey and blend or process until smooth, about 1 minute.
Working in batches if needed, strain the cashew mixture into the prepared bowl, squeezing or pressing the solids to extract all the milk. Alternatively, working in batches, pour the cashew mixture into a French press and slowly press down to extract the milk.
4 Serve
Fill individual glasses partially with ice, if using. Pour the mango-cashew milk into the glasses, sprinkle with as much black pepper or cinnamon (or both) as you like, and serve. The strained mango-cashew milk can be refrigerated in an airtight container for up to 1 week.
Chef’s Tip: If you don’t have muslin, cheesecloth, or a fine-mesh strainer, use your French press to strain the nut milk.
Make It Ahead: The strained mango-cashew milk can be refrigerated in an airtight container for up to 1 week.
Nutrition per serving (1 cup): Calories: 280, Protein: 6g (12% DV), Fiber: 3g (12% DV), Total Fat: 16g (25% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 2.5g, Saturated Fat: 3g (15% DV), Cholesterol: 0mg (0% DV), Sodium: 125mg (5% DV), Carbohydrates: 32g (11% DV), Total Sugars: 20g, Added Sugars (honey): 4g (8% DV). Not a significant source of trans fat.
Bonus recipe—ingredients not included in box.
How to Build a Better Smoothie
Fats
- Avocado, coconut oil, flaxseed oil, nuts, and seeds
Fruits
Fresh, dried, or frozen fruit can sweeten your smoothie while delivering the highest level of nutrient density possible, that’s because every ounce of natural sugar is also packed with vitamins, minerals, antioxidants, and fiber.Liquids
- Almond milk, coconut milk or water, fruit juice, kefir, soy milk
Proteins
- Chia seeds, hemp seeds, nut butters, yogurt
Spices and other flavorings
If you want to add a little something extra to your smoothie, check your spice cabinet. Spices can enhance your immune system, ease digestion, boost your metabolism, balance hormones, and combat disease. And they taste great. Cocoa and matcha are both good sources of antioxidants.Vegetables
- Beets, carrots, cauliflower, celery, cucumbers, greens such as chard, spinach, and kale, fresh herbs (basil, mint, parsley), peas, zucchini
Fresh Start Smoothie Recipe
When you’ve overindulged the night before, this mix of protein (yogurt), potassium (coconut water), and antioxidants (strawberries) will quickly get you back on track.
Fresh Start
Serves 1
Shopping list
½ cup coconut water
½ cup organic frozen strawberries
¼ cup organic 2% plain Greek yogurt
2 teaspoons chia seeds
2 teaspoons honey
Kosher salt
1 Prep the smoothie ingredients
In a blender, combine the coconut water, strawberries, yogurt, chia seeds, and honey. Season lightly with salt and blend until smooth.
Serve
Pour the smoothie into a glass and serve.
Nutrition per serving: Calories: 160, Protein: 7g (14% DV), Fiber: 4g (16% DV), Total Fat: 3.5g (5% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 1.5g, Saturated Fat: 1g (5% DV), Cholesterol: 5mg (2% DV), Sodium: 65mg (3% DV) (does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 29g (10% DV), Total Sugars: 21g, Added Sugars (Honey): 11g (22% DV). Not a significant source of trans fat.
Bonus recipe—ingredients not included in box.
Mojo-Maker Smoothie Recipe
Skip your mocha latte and get an energy boost from this delicious blend instead. A double dose of almonds—milk and butter—get you moving with magnesium and B vitamins. Antioxidant-packed blueberries are low on the glycemic scale, which means they’ll help prevent energy-sapping spikes in your blood sugar.
Mojo Maker
Serves 1
Shopping list
½ cup almond milk
½ organic ripe peeled banana
½ cup organic frozen blueberries
1 tablespoon almond butter
Kosher salt
1 Prep the smoothie ingredients
In a blender, combine the almond milk, banana, blueberries, and almond butter. Season lightly with salt and blend until smooth.
2 Serve
Pour the smoothie into a glass and serve.
Nutrition per serving: Calories: 220, Protein: 5g (10% DV), Fiber: 8g (32% DV), Total Fat: 10g (15% DV), Monounsaturated Fat: 1g, Polyunsaturated Fat: 0.5g, Saturated Fat: 0.5g (3% DV), Cholesterol: 0mg (0% DV), Sodium: 70mg (3% DV) (does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 31g (10% DV), Total Sugars: 18g, Added Sugars (Almond milk contains trace amounts of sugar): 0g (0% DV). Not a significant source of trans fat.
Bonus recipe—ingredients not included in box.
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