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Citrus and avocados are that charming couple you see waltzing around wearing bright colors on a dreary winter day. Toss them together with a drizzle of tangy dressing and pile of itty-bitty greens. It is an ode to sunny summer that is technically more in season in the darkest months.
Lately, quinoa has been our porridge of choice rather than oats. The best part about this dish is I can load it up and decorate it with my favorite oatmeal toppings, but the protein burst from the quinoa sustains me a bit longer in the morning. Zest of orange or even lemon with a bit of the juice will liven up the earthy flavor of quinoa. Chopped pears or even apples cooked in at the end gives this dish even more to love.
In winter, seasonal citrus pairs nicely with creamy avocado and crunchy fennel in this simple salad. Use the most beautiful citrus you can find: oranges, grapefruit, blood oranges, or ruby reds. Make sure your avocado is ripe by gently pressing near the stem to avoid bruising.
This is a perfect winter dish since the only fresh ingredient required is an onion. If using fresh winter greens, chop small, saute them and squeeze or cook out the excess moisture. Leaving the lasagna noodles dry makes this dish faster to put together and the noodles stay a bit more el dente as well. If you prefer cooking them first, feel free. Just remember to under cook them slightly.
This grain-free, nut-based granola-like concoction is the perfect start to any long and crazy day. It would also be ideal for backpacking. For me though I love the fact that I eat it and don’t have a low-blood sugar drop an hour later as I sometimes do when eating a sugary sweet granola. Speaking of sugar, add as much or as little honey and juice as you might like. This can easily be completely sugar free or sweetened up as desired. Mix + match the nuts, too: pecans, walnuts, brazil nuts, pistachios, hazelnuts, cashews and more all could work well.
