Healthy With a Twist of Citrus
PHOTOS BY JORDAN RANDALL
As Floridians it’s easy to take our most famous fruits for granted, but when looking for healthy and affordable ways to satisfy your taste buds it’s worth squeezing the most out of citrus to create bright flavors that turn simple recipes into go-to favorites that are perfect for picnics or at-home cookouts.
Try some of these fun, citrus-filled recipes to add some color and zest to your meals.
Grapefruit Paloma Mocktail
Ingredients:
2 oz grapefruit juice
1 oz fresh lime juice
0.5 – 1 oz maple syrup
Sparkling water
Ice
Sliced limes and grapefruit
Directions:
Add the grapefruit juice, lime juice, and maple syrup to a glass and stir until well combined.
Fill the glass with ice.
Top of the glass with sparkling water, stir to combine, and serve with a slice of lime and fresh grapefruit.
Recipe from allthehealthythings.com
High Protein Lemon-Blueberry Energy Balls
Ingredients:
3/4 cup old-fashioned rolled oats
1/2 cup unsweetened dried blueberries plus 2 tsp, divided
1/2 cup unsalted almond butter
4 pitted Medjool dates
1/4 cup sliced almonds
1/4 cup hemp seeds
2 1/2 tsp lemon zest
6 tbs lemon juice plus 3/4 teaspoon, divided
2 tsp honey
1/4 tsp salt
2 tbs confectioners' sugar
Directions:
Combine oats, 1/2 cup dried blueberries, almond butter, dates, almonds, hemp seeds, lemon zest, 6 tablespoons lemon juice, honey and salt in a food processor; process until a thick paste forms, 1 to 2 minutes, stopping to scrape down sides as needed.
Line a large, rimmed baking sheet with parchment paper. Using a 1-tablespoon cookie scoop or measuring spoon, scoop 16 rounded portions of the oat mixture onto the prepared baking sheet. Using clean hands, roll each portion into a ball. Refrigerate the balls, uncovered, until cool to the touch, about 20 minutes.
Finely chop the remaining 2 teaspoons dried blueberries. Whisk confectioners’ sugar and the remaining 3/4 teaspoon lemon juice in a small bowl until no lumps remain.
Drizzle the lemon glaze evenly over the chilled energy balls (about 1/4 teaspoon glaze each). While the glaze is still wet, sprinkle evenly with chopped blueberries.
Recipe from eatingwell.com
Oil-Free Avocado Dressing w/Lime
Ingredients
One ripe avocado
One lime
Minced garlic clove
Almond milk
Salt
Pepper
Cayenne pepper
Directions
In a high speed blender or food processor add peeled and ripened avocado.
Squeeze the juice of 1 lime, and add to the blender.
Add almond milk, minced garlic clove, salt, and cayenne pepper to taste. Blend on medium speed until smooth.
Transfer to a glass container. Top with a touch of black pepper.
Recipe from keepingthepeas.com
Citrus Chicken Quinoa Salad
Ingredients
1 1/2 cups quinoa
2 tbs extra virgin olive oil
1 lb skinless boneless chicken breasts, cut into 1-inch pieces
2 cloves garlic or roasted garlic, finely chopped
1/2 tsp smoked paprika
1/2 tsp salt
2 large oranges, peeled and segmented
1 ripe avocado, sliced or cubed
1/4 cup lime juice
1/3 cup chopped fresh cilantro (packed)
1 tbs orange juice
1 tbs extra virgin olive oil
1 tbs honey
Directions
Cook quinoa according to package directions. Transfer cooked quinoa to a large bowl and let cool.
Pour olive oil into a large skillet over medium heat. Add chicken and roasted garlic, stirring it all around to coat with oil. Sprinkle it with smoked paprika and salt. Stir and cook until chicken is done, about 8 minutes.
Add cooked chicken, oranges, and avocado to the quinoa. Stir to combine. Set aside.
Whisk the dressing ingredients together. Pour over salad and toss to coat everything evenly. Serve immediately. Leftovers keep well in the refrigerator for 4-5 days.
Recipe from sallysbakingaddiction.com
Healthy Orange Bundt Cake
Ingredients
3 ¾ cups (450g) white whole wheat flour or gluten-free* flour
2 ¼ tsp baking powder
1 tsp baking soda
½ tsp salt
4 tbsp orange zest (about 2 gigantic or 3-4 medium oranges)
1 tbsp unsalted butter or coconut oil, melted and cooled slightly
4 large egg whites, room temperature
4 tsp vanilla extract
5 tsp liquid stevia
¾ cup plain nonfat Greek yogurt
¾ cup freshly squeezed orange juice (about 2 gigantic or 3-4 medium oranges)
1 cup nonfat milk
3 tbsp (45g) confectioners’ style erythritol
2 ½ - 2 ¾ tsp freshly squeezed orange juice
Directions
Preheat the oven to 350°F, and generously coat a 12-cup bundt pan with nonstick cooking spray or nonstick cooking spray with flour.
To prepare the cake, whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Once thoroughly combined, whisk in the orange zest. In a separate bowl, whisk together the butter, egg whites, vanilla extract, and stevia. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the orange juice. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
Spread the batter into the prepared pan. Bake at 350°F for 50-60 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring the cake to a wire rack to cool completely.
Once the cake has completely cooled to room temperature and just before serving, prepare the drizzle. Stir together the erythritol and orange juice in a small bowl. Transfer the mixture to a zip-topped plastic bag, cut off a tiny piece of one corner, and drizzle over the cooled cake.
Recipe from amyshealthybaking.com