by Lauren Miyashiro in Healthy Recipes, February 2, 2013
by Robin Miller in Robin's Healthy Take, December 17, 2012
With the arrival of 2013 came the usual self-promises and aspirations: Eat healthy, exercise every day, etc. While these intentions are lovely in themselves, inspiration tends to wane once February comes around. Although I’ve tried, I’m not a salad-everyday type.
If you find yourself struggling to keep your resolutions, check out Bobby Flay Fit. In his seven-day web series, the grill master shares his secrets to leading a healthy lifestyle. By practicing moderation and using aromatic ingredients low in calories, Bobby proves that you can still enjoy delicious food while fulfilling your New Year’s goals. What are his favorite guilt-free flavor boosters? Citruses and spices.
by Robin Miller in Robin's Healthy Take, January 16, 2012
Hooray for grapefruit season! There’s no question that the pink and red grapefruit varieties add a burst of sunshine during the shorter, darker and colder days of winter. One recent morning, my son Kyle decided he wanted to play “Chopped” for his breakfast. I closed my eyes while he selected a pink grapefruit, hot sauce and a Ding Dong (yes, I keep those in the freezer for sweet cravings). I halved the grapefruit, sprinkled the flesh with light brown sugar and cinnamon and then broiled it until the sugar was bubbly and golden brown. I nestled the halves on a white plate, drizzled the hot sauce in a decorative circle around the edge of the plate and then sprinkled little pieces of the Ding Dong into the hot sauce (I figured it was a deconstructed mole sauce). Kyle adored it all!
I’m not suggesting you serve your family hot sauce and Ding Dongs for breakfast, but the broiled grapefruit was amazing. Nutritionally speaking, red and pink grapefruits are crammed with vitamins C and A. In fact, one serving of grapefruit contains about 78% of your daily recommended vitamin C intake and 53% of your daily vitamin A recommendation.
by Dana Angelo White in 30 Days, January 5, 2012
- Have you tried grapefruit in savory recipes?
Grapefruit season is awesome. The tangy, vitamin C-rich fruit provides a burst of sunshine when the days are short and cold. At home, we enjoy grapefruit halves for breakfast, but I also love using the juice, sections and grated rind in savory dishes. Behold two amazing dishes showcasing these round wonders. The first is a fresh and wonderful baked chicken dish bursting with tart grapefruit, sweet honey and tangy Dijon mustard. The minced onion and garlic create a fabulous crust while lending their own distinct flavors. The second dish is a shrimp salad, loaded with grapefruit, black beans, green onions and cilantro. The vinaigrette is light and refreshing and reminiscent of the Southwest thanks to chili powder and cumin. For a spicy version, add a few dashes of hot sauce. Both dishes use the grated peel, juice and grapefruit sections. Here’s how to get the sections:
Slice off both ends of grapefruit and stand flat on a cutting board, one cut side up (the grapefruit will be standing on the second cut side). Using a sharp knife, cut from the top to the bottom to remove the skin and white portion (pith), exposing (and leaving intact) the flesh and grapefruit sections. Use a sharp knife to cut the grapefruit flesh from each individual section. When the recipe below calls for juice, squeeze what’s left of the grapefruit’s core (the part that held the sections).
by Toby Amidor in In Season, February 6, 2009
Brighten up a winter’s day with sweet, tart and tangy citrus fruit.
1. Grow your own.
2. Read up on lemons.
3. Liven up a beet salad.
4. Make (lightened-up) margaritas.
5. Turn leftover holiday cranberries into orange and lemon-spiked chutney.
With National Grapefruit Month upon us (yes, even fruit get a month of celebration), we thought what better time to introduce this refreshing tropical citrus, which is in season now.
Get the juicy facts >>