Breakfast, Salads

Winter Citrus Salad

3 January, 2017

winter citrus salad

Happy 2017!

Are you glad 2016 is over? I know I am. It was a rough year. We had some big losses, including both Josh’s father and my father. The whole year just seemed to have a heavy cloud hanging over it. And sometimes it just feels good for a fresh beginning. A new year full of hope. I’m happy to put 2016 behind us, and make some new, wonderful memories in 2017.

Along with a new year, comes resolutions for a lot of us! This year, my resolution is to focus on taking care of myself. What does that consist of?

Well, I’m going to finally use a gift certificate I have to a spa. I’m going to try to do more yoga to de-stress. And I’m going to try to eat healthier. Towards the end of 2016 I was eating a LOT of carbs and pasta (and don’t get me started on all the sweets I ate around the holidays). And it was making me feel yucky. So I’m starting out the year trying to significantly cut down my eating of carbs, gluten, and sugars. Does that mean I’ll never have pasta or mashed potatoes? Of course not! A girl has to treat herself. But it means trying to make healthy eating decisions most of the time. For example, yesterday Josh and I went to breakfast. I ordered the migas with corn tortillas (yay protein and veggies!) instead of the pancakes with syrup. And I felt really good afterwards. And gave myself an imaginary pat on the back.

This winter citrus salad would definitely fit into my healthy eating plan. Plus, when we’re eating so many soups and stews and heavy food this time of year, it’s nice to break all that up with something fresh and bright! And this salad is super simple to make (my favorite kind of meal)! It works great as a light breakfast, afternoon snack, or even a side to a meal.

What are your resolutions for 2017?

sliced winter citrus

sliced winter citrus

winter citrus salad

winter citrus salad

winter citrus salad

winter citrus salad

winter citrus salad

Winter Citrus Salad
Serves: 2
 
Ingredients
  • 1 blood orange
  • 1 grapefruit
  • 1 navel orange
  • honey (for drizzling)
  • olive oil (for drizzling)
Instructions
  1. Slice the blood orange, grapefruit, and orange into thin slices. Remove any seeds. Cut all around the edges of each slice to remove the rind.
  2. Arrange the fruit slices onto two plates. Drizzle each citrus salad with olive oil and honey.

 

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1 Comment

  • Reply Beef Stew with Cheesy Polenta - Food Banjo 6 January, 2017 at 10:19 am

    […] chilly here in Austin today. Bundle up with a coat, mittens, and a scarf-type of weather. And that winter citrus salad I posted earlier this week? Not gonna keep you warm. But this beef stew over cheesy polenta? Yes! […]

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