Orange "Creamsicle" Smoothie

This smoothie has the tangy sweetness of those creamsicle ice-cream bars I LOVED as a kid. It’s such a refreshing snack, dessert, or breakfast! If you want some extra “orange” flavor, you can always add the zest from an orange too!

Ingredients:

• One orange, peeled and seeds removed

• ½ banana

• ½ cup Plain Greek yogurt

• ½ tsp vanilla extract

• ¼ cup almond or coconut milk

• Handful of ice

Optional smoothie boosters: hemp, flax or chia seeds, frozen cauliflower, ginger, carrots

Directions:

• Add all ingredients to a blender and blend until smooth
  

Citrus and Avocado Grilled Shrimp

I love cooking with shrimp because it feels so elegant, but it takes so little time to prepare. I used oranges for this, but to be completely honest, while the flavor was great, about half of the oranges fell off while grilling. A great substitute for the orange slices would be pineapple chunks! They’re sturdier, but they still add a nice sweet flavor.

Ingredients:

Skewers made - off to the grill

(serves 2)

• ½ lb large shrimp, peeled and deveined

• 1 orange

• 1 ripe avocado, cut into bite-sized chunks

• 4 tbsp olive oil

• 2 tbsp chopped fresh basil

• 1 tsp red wine vinegar

• Juice from 1/2 a lime

• Salt and pepper to taste

Directions:

• Zest the orange and set the zest aside

• Peel and cut the orange into segments (like this). Then squeeze the juice into a small bowl.

• To that bowl, add the orange zest, 2 tbsp olive oil, chopped basil, 1 tsp red wine vinegar, the juice from 1/2 a lime, and a pinch of salt and pepper to the bowl. Mix until combined and then set aside.

• Preheat your grill to medium-high heat (or use a grill pan on the stove top)

• Assemble skewers with one shrimp, followed by an avocado chunk, an orange chunk, and then another shrimp. Aim for 3 shrimps per skewer. Sprinkle with salt and pepper and drizzle with remaining 2 tbsp of olive oil

• Grill skewers for about 2 minutes per side or until shrimp are pink and opaque.

• Remove from heat and serve with dressing drizzled on top

Fennel, Orange, and Avocado Salad

This bright and colorful salad is as flavorful as it is beautiful! It also takes 5 minutes to prepare - an added bonus. I personally love serving this with a hearty, winter meal like a stew or pasta. The tang from the citrus and creamy avocado provides perfect balance for a heavier main course. Or top this with chicken and/or nuts (toasted almonds, pistachios, and pine nuts would be a great addition) for a satisfying lunch!

Ingredients:

(serves 4)

• 2 large handfuls of arugula

• 1 head of radicchio, sliced thin

• 1 fennel bulb, sliced thin

• 2 oranges, peeled and sliced in rounds

• 1 avocado, sliced

For the dressing:

• ¼ cup extra-virgin olive oil

• 2 tablespoons lemon juice

• ½ teaspoon Dijon mustard

• Salt and pepper to taste

Directions:

• Whisk together the dressing ingredients. Toss it with the arugula and radicchio and place in a serving bowl/dish. (You may not need all the dressing - you can always save the extra)!

• Top with sliced fennel, orange, and avocado and serve!

Winter Citrus Salad with Orange, Fennel, and Feta

I made this citrus salad the other night when having a heavier main course - Morracan lamb and eggplant. This light and refreshing salad perfectly balanced out our meal! It’s bright, colorful, tangy, and sweet!

Citrus fruits are everywhere in the winter, which I love because they bring delicious and bright bursts of flavor during what can be a dreary time of year! There are many different varieties of oranges out there, and I encourage you to give them a try! Not only does a variety of oranges look beautiful, but they also all have their own distinct taste. My personal favorites are Cara Cara oranges and Blood Oranges. Everyone seems to know they are excellent sources of Vitamin C (great for your immune system) which is true, but today I’ll also share some additional health benefits behind these juicy fruits.

Ingredients:

(Serves 4)

• 3-4 ounces arugula

• 1 small radicchio, cored and sliced into ribbons

• 2 oranges, peeled and sliced into ¼ half rounds 

• 1 fennel bulb, cored and thinly sliced

• ¼ cups feta

For the dressing:

• ¼ cup olive oil

• 2 tbsp fresh squeezed lemon juice

• 1 tsp Dijon mustard

• 1 tsp red wine vinegar

• Zest from one orange

• Salt and pepper to taste

Directions:

• Arrange all salad ingredients in a serving bowl

• Whisk together all dressing ingredients until combined. Pour over salad and toss. 

Health Benefits of Oranges

• Oranges are loaded with antioxidants, which fight free radicals and protect against chronic disease

• The high levels of Vitamin C in oranges are great for building up our immune systems, but also for our skin (slows down the aging process)

• They are high in flavonoids, which have been shown to boost cognitive functioning

• Oranges are high in fiber, which helps promote healthy digestion and helps keep you feeling full. 

Sources and Additional Reading:

• http://www.unclematts.com/10-good-reasons-to-eat-an-orange-a-day/

• https://draxe.com/nutrition/orange-nutrition/