Oranges

Kale Citrus Salad

This tasty winter salad uses these colder weather fruits and veggies: kale, oranges and pomegranate arils.

Author: Diane Boyd
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 4 servings 1x

Ingredients

Scale

1 large bunch of kale (about 6 cups)
2 tablespoons olive oil
2 tablespoons strawberry shrub
1/4 cup pomegranate arils
2 oranges, slice into rounds
1/4 cup roasted almonds, roughly chopped
salt
pepper

Instructions

1. De-stem kale. Roll it and cut into thin slices. Place in salad bowl.

2. Combine olive oil with strawberry shrub. Whisk , pour over kale and massage into the leaves.

3. Top with oranges, and pomegranate arils. Season with salt and pepper to taste. Sprinkle with almond pieces.

Creamy Polenta with Oranges & Almonds

Seems like everyone’s captivated with decluttering their lives. I too have jumped on the let’s simplify life bandwagon. But lately, everytime I take one step forward, I take several backwards.

My latest upset…

Lightning strikes again! Needless to say, simplifying life will have to wait, and I can hardly believe it’s my day for the Recipe Redux. (Time flys when your having fun, lol).

But here’s the good news! This month’s theme is helping me get back on track with Spring cleaning: Today we’re giving love to ingredients that have been hanging out for awhile in the pantry, refrigerator or freezer.

Admittedly, I found two unopened bags of cornmeal sitting in on a shelf in my pantry waiting for attention; surely there are ways to enjoy cornmeal other than the occasional loaf of cornbread?! Enter my signed copy of the Vegetarian Flavor Bible which is the inspiration behind this harmonious combination of ingredients (stay tuned for my upcoming book review) …

Ta da! Yes, this porridge tastes as good as it looks and one serving provides: 294 calories, 10 grams of protein, 4 grams of fiber and is a good source of vitamin C. For me, it’s the new alternative to oatmeal. Make this delicious breakfast in 15 minutes any day of the week, and/or be the hostess with the mostest the next time you have visitors over a long weekend.

Please check out the links at the bottom of this post to see how spring cleaning is inspiring my friends and colleagues.

How are you simplifying life?

What ingredients have you been neglecting?

Creamy Polenta with Oranges & Almonds

Author: Diane Boyd
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 4 servings 1x

Ingredients

Scale

1 orange
2 cups water
1 1/2 cup skim milk
1/2 teaspoon sea salt
3/4 cup stone ground yellow cornmeal, made with whole grain corn
1/2 cup low fat Greek yogurt
6 Tablespoons organic agave nectar, divided
1/4 cup sliced almonds, toasted

Instructions

1. Zest the orange; you will need 2 teaspoons of orange zest. Set aside.

2. Peel orange and break into segments. Cut segments into thirds. Set aside.

3.Combine Greek yogurt, 1 1/2 teaspoon agave nectar and 1/2 teaspoon orange zest. Set aside.

4. Combine water, milk, and salt in a large sauce pan. Bring to a boil.

5. Add corn meal in a thin stream stirring continuously.

6. Cook while stirring until corn meal thickens and separates from the sides of the pan. (May take anywhere from 1 minute to 5 minutes.)

7. Remove from heat. Add 1 1/2 tablespoons agave nectar and 1/2 teaspoon orange zest. Divide between 4 bowls.

8. Top each bowl with yogurt mixture , orange segments and toasted almonds.

Nutrition

Calories: 294
Fiber: 4 grams
Protein: 10 grams

Kale Citrus Salad

Ingredients

Instructions

Creamy Polenta with Oranges & Almonds

Ingredients

Instructions

Nutrition

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