Orange Peach Raspberry Smoothie

When I'm sick, I crave smoothies. Just thinking about blending together a bunch of vitamin-packed produce makes me feel a tad better, and my outlook only improves once I'm actually drinking it. Smoothies, especially ones that look like sunshine in a glass, also help me momentarily forget about winter. For me, they're are an important aspect of self-care. 

I wanted this smoothie to have plenty of Vitamin C, so I used oranges, peaches, and raspberries. Also, like I almost always do, I added an avocado. It makes the smoothie really creamy, but you won't taste it. The healthy fat from the avocado also makes this nice and filling.

To make the smoothie pack even more of a punch, I added some turmeric and fresh ginger. In addition to providing more potential health benefits, these rhizomes add depth of flavor, and the turmeric deepens the golden color.

The cara cara oranges I used also contributed to the hue of this drink. I bet using blood oranges would make the color pop even more!

Blood Orange Mascarpone Panna Cotta

My winter survival strategy goes a little something like this: hibernate, obsessively check the sunrise and sunset calendar to track the slow lengthening of days, and eat all the blood oranges.

I buy blood oranges every time I see them at the store, but I love snacking on them so much that this is the first time all season that I've managed to use them for a blog recipe. I'm so used to having a supply of them around that when I turned to the fruit bowl the other day, ready to make this panna cotta, I was surprised to find there was only one orange left.

Luckily, that single fruit yielded just enough vibrant zest and sweet juice to lend the perfect amount of citrusy brightness to this panna cotta. If you're not familiar with panna cotta, it's like an eggless pudding. It couldn't be easier to make. The name means "cooked cream", but I'd hardly even call it cooking--the cream is warmed over low heat for less than five minutes, just long enough to dissolve the gelatin. For this recipe, the gelatin and cream are whisked with blood orange juice and mascarpone for an extra creamy, cheesecake-like finish. The panna cotta is sweetened with honey, which adds a floral note that plays nicely off the bright flavors of the orange juice and zest.

Cranberry Orange Bread

My family doesn't have a well-defined set of Thanksgiving traditions.  Growing up with divorced parents, I often divided my time between two Thanksgiving dinners, having the main meal at one house and dessert at another.  Things always felt briefly desolate as I was shuttled between the two under the cover of early nightfall, but a slice of pie (or three) put an end to that pretty fast.  And I wouldn't have wanted to miss out on spending time with either of my families.  

My mom and I usually had dinner at a friends' house, and didn't have to do much of the cooking.  (I don't think either of us has ever roasted a whole turkey, unless she did a bunch of turkey-roasting before I was born and neglected to tell me about it.)

Pan-Seared Chicken, Orange, & Walnut Salad

Next Friday is the one-year anniversary of my very first blog post (note the cringe-worthy photos).  Even though I didn't know much about blogging back then, I totally stand by that first recipe--the lemon curd is so delicious.  It's amazing that this site, which is such a big part of my life now, didn't even exist just one year ago.

To celebrate, I made us a salad.  If you don't think a salad is the proper way to celebrate a blogiversary, you're right--I don't think of salads as celebratory, either.  I totally have plans for an over-the-top grain-free cake for next week, but thought I would balance things out by making this nutritious salad first.

My favorite part of this salad (other than the gorgeous hue of the Cara Cara oranges) is the creamy dreamy dressing.  I'm pretty boring with dressings, and usually just make a simple balsamic vinaigrette, perhaps with a touch of honey or Dijon mustard if I'm feeling fancy.  However, I do have a soft spot for rich, creamy dressings.  I wondered if I could make a great creamy dressing without any dairy, so that people with allergies (or people doing a Whole30 or strict paleo) could eat it.

Orange-Glazed Brussels Sprouts (Whole30 Day 10)

I've made it to Day 10 of my Whole30!  It feels good to be 1/3 of the way there, and I am loving eating so many vegetables.  I'm not loving being the only one who can't have any bread when we're out to dinner, but so far the pros outweigh the cons.  I like how the Whole30 forces me to be creative in the kitchen, finding new ways to make meat, eggs, and vegetables extra delicious.

As a kid I never liked brussels sprouts, because I'd only tried the mushy, boiled ones.  The first time Ben made me Brussels sprouts, I was totally surprised.  I LOVED them.  He pan-fried them in a skillet until they were browned and crisp around the edges, and sprinkled them with plenty of Cajun seasoning.  It's a simple technique, but somehow it never tastes as good when I try to make it.

Since I'm not the best at making sprouts Ben's way, I decided to think of a new way to prepare them.  I love roasting vegetables because it's so easy, and a parchment-lined cookie sheet means minimal cleanup.  I was inspired by the huge box of oranges I have to create an easy glaze with fresh orange juice and zest, coconut aminos, and chili paste.  The results were so delicious that I ate the entire batch for lunch!  The glaze is spicy and sweet, and since the Brussels sprouts are roasted instead of cooking in the sauce, they retain their nice crispy edges.

Someday soon, I hope to use this recipe to convince a new person that they love Brussels sprouts.  Maybe it will be you!

If you already love Brussels sprouts, what's your favorite way to prepare them?

Orange Ginger Squash Soup (Whole30 Day 1)

It's Whole30 time! In addition to eating right all month, I've committed to posting everyday as part of Blogher's January NaBloPoMo. The theme is pressure, which seems fitting--I'm putting a lot of pressure on myself to eat clean food and blog about it every single day for a month! I probably won't be able to share 31 new recipes, but instead will sometimes blog about how I'm feeling and what resources I'm using. I'll be sharing lots of simple recipes, which will hopefully inspire you to get in the kitchen and whip up something healthy even if you aren't committing to a whole Whole30.

Cranberry Orange Tart (Paleo, Gluten-free, Dairy-free) & Pompeian Grapeseed Oil

I had this bag of cranberries left over from Thanksgiving that was begging to be used up, and it had been far too long since I'd made any kind of a curd.  The folks at Pompeian sent me a bottle of their grapeseed oil spray, and it gave me the perfect idea: a cranberry orange tart that would give me the chance to use up my cranberries, make a curd, and finally do something with my tart pan.

I am so pleased with how this tart turned out!  Just looking at it makes me really happy.  The cranberry orange curd is just tart enough, but still plenty sweet thanks to the honey.  The crust is a delicious combination of almonds and pecans with a touch of Pompeian olive oil.  The whipped cream on top seals the deal.  Also, how gorgeous are those cranberries and those orange zest curls?  I'm obsessed with looking at pictures of this tart.  And also with eating it.  I did share some with my mom, though, and she said it was one of the best things I've ever made!  If you don't have cranberries on hand, this tart would also be fabulous with any other kind of curd--try classic lemon, dairy-free lemon, or strawberry.  The curd possibilities are endless!  This cranberry orange curd would be equally delicious on pancakes, toast, scones or ice cream if you don't feel like making a tart.  A jar of curd also makes a wonderful homemade gift!

Crepes with Cherry Orange Syrup (Paleo, Gluten free)

On weekend mornings, I like to start the day with something a little bit special.  Eggs are great, but what I really want on a lazy Saturday morning is something sweet.  As you may have noticed, I have already made lots of paleo and gluten free pancakes.  So, I decided to give gluten free crepes a try.

Orange Ginger Chicken Thighs & Yu Hsiang Eggplant

Chicken thighs are my new favorite dinner.  They are easy to make, not very expensive, and very hard to overcook.  Since I'm paranoid about undercooking chicken, I like a cut that can stand up to my tendency to cook things a little bit too long.  Chicken thighs are also delicious, and the perfect size--not huge and dry like chicken breasts often are.

Strawberry Creamsicle Sherbet

I loved creamsicles when I was a kid.  Whenever the ice cream truck rolled around, I got a creamsicle or a chocolate malt cup (I'll try my hand at recreating that one soon, too).  Yesterday I wanted a frozen treat, but was starting to feel like the blog and I needed to go on a bit of a diet.

I use a vanilla whey protein powder in my smoothies, and I really like it.  It's sweetened with Stevia, and adds a good vanilla flavor to things.  I decided to try using it in a sherbet, and the results were great!  I think the strawberry curd is what takes this from good to great, but you could also make a pure orange version.

This is so good and healthy that I had it for breakfast this morning and didn't even feel guilty!

Ingredients (makes about 3 cups or 6 servings):

1 1/3 cups milk (I used 2%)
1 1/3 cups orange juice
1/4 cup vanilla whey protein powder (I use Jay Robb)
1 teaspoon vanilla
3 tablespoons vodka (optional--this keeps the sherbet from freezing too hard)
Pinch of salt
1/3 cup strawberry curd or strawberry puree (toss chopped berries & a teaspoon sugar, let sit 30 minutes, blend until smooth)

Combine all ingredients and stir until the protein powder is dissolved.  Freeze in an ice cream maker.  Add the strawberry curd or puree at the very end, and continue to mix just until it's swirled in.  Transfer to an airtight container and chill in the freezer for at least two hours before serving.