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I’ve seriously struggled to stay hydrated this summer! I spent the first half of the summer very pregnant, not the second half newly postpartum. So when water alone doesn’t do the trick, I love to whip up this homemade gatorade. I make a huge glass of it in the morning, then blend together one of my favorite healthy smoothies – and I head into the day feeling fueled and hydrated (despite a total lack of sleep thanks to my newborn – ha!).

What Makes This Homemade Gatorade Better Than Store-Bought

  • It cuts out artificial colors, high fructose corn syrup, and preservatives, giving you a refreshing drink made from wholesome ingredients while providing essential electrolytes.
  • Coconut water acts as a natural base, offering potassium and hydration without added sugars. I like to buy my coconut water in bulk – this is the case I buy on Amazon, totally organic for a great price.
  • You control the sodium with a pinch of high-mineral salt (linking to the one I buy on Amazon HERE) – crucial for electrolyte balance – but can easily tailor it to your health needs!
homemade gatorade in a large mason jar with ice and lime slices

I love sipping my homemade gatorade out of this 32 ounce mason jar (available on amazon!) and always use the Redmond’s Real Salt in this recipe – also available on amazon!

The Importance of Electrolytes

  • Sodium, potassium, magnesium, and calcium are vital for hydration, muscle function, and fluid balance – especially after sweating or exercise.
  • Dietitians note that homemade versions help you stay hydrated and replenish lost electrolytes without the added sugars found in commercial sports drinks.

Switch Up The Flavors of This Homemade Gatorade

Looking for variety? Swap in different flavor profiles with these easy twists:

  • Fruit Boosts: Add fresh watermelon juice, unsweetened cranberry, or tart cherry juice for natural sweetness and flavor.
  • Herbal Infusions: Stir in mint, cucumber, or a slice of ginger for added freshness and digestive support.
  • Sweetener Options: Use maple syrup, agave, or even stevia to control sweetness without compromising taste.
homemade gatorade in a large mason jar with lemons and limes on the side.
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Homemade Lemon-Lime Gatorade

Stay hydrated the healthy way with this refreshing homemade lemon-lime gatorade recipe. Made with coconut water, fresh citrus juice, raw honey, and mineral-rich salt, it’s a clean alternative to store-bought sports drinks. Perfect for post-workout recovery, hot summer days, or anytime you need a natural electrolyte boost!
Print Pin Rate
Prep Time: 1 minute
Total Time: 1 minute
Servings: 1 serving

Equipment

  • 1 large glass

Ingredients

  • 1 cup coconut water
  • 1 cup plain filtered water
  • juice of 1 lemon
  • juice of 1/2 lime
  • 1 tablespoon raw honey or agave
  • 1/4 teaspoon high mineral salt I used Redmond's Real Salt

Instructions

  • Add all ingredients to a large glass and stir to combine, then add in ice and enjoy!

Miso-Glazed Salmon with Coconut Rice is a delicious gluten-free seafood dish filled with healthy nutrients and packed with savory flavors. You’ll be amazed at how easy and quick it is to make (under 30 minutes)!

Miso-Glazed Salmon with Coconut Rice

MAIN INGREDIENTS NEEDED TO MAKE Miso-Glazed Salmon with Coconut Rice

  • Miso Paste

  • Soy Sauce – Use tamari for gluten-free.

  • Rice Vinegar

  • Honey

  • Salmon Fillets – With the skin on.

  • Rice – Jasmine or long grain white rice.

  • Coconut Milk

  • Water – Plain or coconut water.

  • Salt

Tips on Making Miso-Glazed Salmon with Coconut Rice

  • The Miso Glaze – To make the glaze you’ll need miso paste, some soy sauce, honey and a bit of rice vinegar. Miso paste (fermented soy bean paste) is very savory and salty. The thing to keep in mind here is that miso paste comes in all sorts of colors (white, yellow, red). Generally, the darker the paste, the stronger the flavor, so choose based on your taste preferences.

  • Rice Vinegar – You can use lemon juice, lime juice, or white vinegar in place of the rice wine vinegar in this recipe.

  • Make it Paleo – For paleo, use coconut aminos instead of soy sauce, and omit the honey since coconut aminos contain a bit of sweetness.

Miso-Glazed Salmon with Coconut Rice

4 from 4 votes
Recipe by Samantha Course: MainCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

25

minutes
Total time

45

minutes

Miso-Glazed Salmon with Coconut Rice is a delicious gluten-free seafood dish filled with healthy nutrients and packed with savory flavors. You’ll be amazed at how easy and quick it is to make (under 30 minutes)!

Ingredients

  • For the Miso Salmon:
  • 2 Tablespoons Miso Paste

  • 2 Tablespoons Soy Sauce (or tamari)

  • 1 Tablespoon Rice Vinegar

  • 1 Tablespoon Honey

  • 4 Whole Salmon Fillets (Skin-On)

  • For the Coconut Rice:
  • 2 Cups Jasmine or Long Grain White Rice

  • 1 Can Coconut Milk

  • 1 1/4th Cups Coconut Water or Plain Water

  • 1 Pinch Salt

Directions

  • Mix together the miso paste, soy sauce, rice vinegar, and honey in a small bowl.
  • Pat salmon dry with a paper towel, place on a baking sheet then pour miso mixture over top of each fillet. Let salmon marinate at room temperature for 20 minutes.
  • Place salmon in the oven at high broil for for 4-5 minutes, or until a thermometer inserted into the thickest part of the salmon reads 125° Fahrenheit.
  • Make the coconut rice by adding all ingredients to a saucepan over medium heat, bring to a boil before reducing to a gentle simmer and covering with lid. Cook for 15-20 minutes or until all liquid has been absorbed, remove from heat and fluff rice with a fork before serving.

Recipe Video

Notes

  • Add in cooked veggies for an even healthier meal!
  • Storage: Properly stored, cooked salmon will last for 3 to 4 days in the refrigerator. Use an airtight container.
  • To Reheat: Put the fish on a rimmed baking sheet and warm it a 275°F oven for about 15 minutes, until it reaches an internal temperature of 125°F to 130°F. 

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