Did you know? January is considered the month of citrus fruits.
Thanks to the fresh seasonal produce, different types of citrus fruits are widely available this month across the USA. Citrus produce is rich in vitamin C and bioflavonoids that improve immunity. With the seasonal flu and COVID-19 infections on the rise, having a strong immune system is the need of the hour. Lemons, grapefruits, limes, mandarins, oranges, pomelos, and more – it’s all here now. No wonder, Citrus is the fruit of the month for January. And what better way to get healthy and strong while having some tasty food!
So, here we are with two simple and healthy recipes, a salad and a dessert, using different seasonal citrus fruits.
Winter Greens and Citrus Salad
Winters are usually the time to have hearty and hot comfort foods, and many people tend to forget or give up on salads at this time. Salads are a great way of consuming your greens, fruits, nuts, and seeds, making them come together deliciously with a healthy dressing. This salad has oranges for the citrus part, and fresh arugula for healthy greens. Fennel, which is good for digestion, is also used to give extra flavor and nutrition. While a small serving could make a great appetizer, having these salads with some toasted bread or grilled fish or chicken on the side can make them a whole meal too.
- Oranges – 2 large, sliced or chopped
- Fresh Arugula – 2 bunches, washed, dried, and chopped
- Poppy seeds – 1 tsp
- Fennel – 1 bulb, sliced
- Red wine vinegar – 1 tbsp
- Olive oil – 1 tbsp
- Salt – to taste
- Take a large bowl. Add the fennel and oranges to it.
- Drizzle the vinegar and olive oil.
- Add the poppy seeds and salt.
- Combine all together well.
- Serve the salad on a bed of arugula.
- You can mix the arugula as well into the salad and serve it all together.
- You can also other citrus fruits like grapefruits, mandarin oranges, navel oranges, tangerines, or sweet limes.
- You can also add other fresh seasonal salad greens like kale, collards, romaine lettuce, or chards.
- Walnuts, seeds, cheese, honey, or pepper can be added for extra texture and flavor.
This recipe makes 4 servings.
Nutritional Facts (per serving):
- Calories – 128
- Protein – 4.9 g
- Carbs – 20.2 g
- Dietary Fiber – 6.1 g
- Fat – 4.7 g
Keto recipes are trending. Although a few swear by keto food, many others are curious about how the non-conventional recipes can be equally delicious while being healthier. These keto lemon bars here are a great way of peeking into the keto food world while relishing some delicious citrusy lemons for dessert. To make it slightly healthier, refined sugar can be substituted with any low-calorie erythritol sweetener.
To make the Crust:
- Any low-calorie natural sweetener – 2 and 1/2 cups
- Melted butter – 1/2 cup
- Almond extract – 1/2 tsp
To make the filling:
- Almond flour – 3/4th cup
- Eggs – 4
- Any low-calorie natural sweetener – 1 and 1/2 cups
- Lemons – 3, juiced
- Preheat the oven to 175 degrees C (350 degrees F).
- Take a bowl and add the natural sweetener, melted butter, and almond extract. Blend it well.
- Grease a 9×13-inch pan and press the above crust mix onto it.
- Bake this crust in the oven for around 15 – 20 minutes. Once cooked, remove from the oven and allow it to cool for at least 10 minutes.
- For the filling, mix the almond flour and sweetener in a bowl. Add the lemon juice and whisk in the eggs.
- Combine well and pour onto the cooled crust.
- Bake it in a hot oven for around 20 minutes.
- Cool and cut into bars.
This recipe makes 18 bars.
- These lemon bars may tend to be too sweet for some as the crust and filling are made with sweeteners. Avoid them if you are a diabetic or must avoid sweets.
- You can also add some lavender essence or finely chopped nuts to the filling for the extra flavor dimension and texture.
Nutritional Facts (per serving):
- Calories – 94
- Protein – 2.6 g
- Carbs – 46.4 g
- Dietary Fiber – 1.4 g
- Fat – 8.7 g
Recipes ideas and source taken from allrecipes.com