Fresh Orange Smoothie (“Orange Julius”)

A healthy orange smoothie made with FRESH oranges, and your choice of milk and sweetener. Enjoy this fresh orange smoothie ("Orange Julius") recipe today!

Prep: 5 mins Total: 5 mins

Ingredients:
4 fresh oranges, peeled
2 cups ice
1/3 cup milk (your preference - regular, soy, coconut, etc.)
1-2 tablespoons honey (or agave or your desired sweetener), if needed
1 teaspoon vanilla

Directions:
Combine all ingredients in a blender, and blend until smooth.  Add more ice if you would like.

Recipe  from http://www.gimmesomeoven.com/fresh-orange-smoothie-orange-julius/

Notes: I thought it needed to be strained of pulp and/or add milk to the recipe.

Smoothie Orange Beet Mixer

Energizing Farro Citrus Lunch Bowl

Ready in 20 minutes
Serves 2

INGREDIENTS:

• 1 cup uncooked farro, prepared according to package instructions (15 minutes)
• a couple pieces of grilled chicken and/or egg
• 1 orange, sliced
• 1 shallot, thinly chopper and sauteed
• a couple scallions, green part
• 1/4 cup mint chopped
• optional add 1/2 avocado

DRESSING:

• white balsamic vinegar
• splash of olive oil
• 1 lemon, squeezed
• 1 orange, squeezed
• optional red pepper flakes and garlic

Buttermilk Chicken Salad

Prep Time: 10; Marinate Time: 8 hours; 

Cook Time: 20 minutes; READY IN: 8.5 hours

Fried Chicken Ingredients:
2 large chicken breasts, each cut in half
2 cups buttermilk
1/2 onion, sliced
1 teaspoon dried parsley
1 teaspoon dried thyme
1 teaspoon dried tarragon
1/2 teaspoon paprika
2 teaspoons cayenne pepper, divided
2 cups flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper
2 cups vegetable oil

Salad Ingredients:
2-3 cups chopped romaine lettuce
1 navel orange, peeled and sliced
1 tomato, seeded and chopped
ranch dressing, optional

Directions:
In a medium bowl, combine the buttermilk, onion, parsley, thyme, tarragon, paprika, and 1 teaspoon cayenne pepper.  Mix together and submerge chicken breasts.  Cover and let sit in fridge for about 8 hours.

Remove chicken from buttermilk and set aside on a plate.

In a shallow dish, combine flour, garlic powder, onion powder, remaining 1 teaspoon cayenne pepper, salt, and pepper.  Mix well.

Dredge chicken in flour mixture and coat well.  Set aside.

In a large cast iron skillet, heat the vegetable oil under medium high heat.  You'll know it's hot enough when a bit of flour sizzles quickly when added.

Add 2 chicken breast halves at a time and fry for about 7-9 minutes per side, or until cooked through.  Place cooked chicken on paper towel-lined plate and cover with foil.  Repeat with remaining 2 chicken breast halves.

To assemble the salad, combine the romaine lettuce, tomato, and navel orange.  Toss well.  Slice up chicken and place atop lettuce.  Drizzle salad dressing.

Comments:
Recipe from my bf likes it so it must be good.
I like spicy salad dressing with this dish.

Red Rice and Quinoa Salad with Orange and Pistachios Recipe - Yotam Ottolenghi | Food & Wine

Red Rice and Quinoa Salad with Orange and Pistachios Recipe - Yotam Ottolenghi | Food & Wine

INGREDIENTS

1 cup quinoa

1 cup Camargue red rice (see Note)

1/4 cup extra-virgin olive oil I only used 1 tablespoon

1 medium onion, thinly sliced

Salt and freshly ground pepper

1/3 cup fresh orange juice no pulp

1 1/2 teaspoons finely grated orange zest

1 tablespoon fresh lemon juice

1 garlic clove, minced

1/2 cup dried apricots, cut into 1/3-inch dice

1/2 cup roasted pistachios, chopped nuts are expensive, so I just used what I had at home: almond slivers and raw cashews

4 scallions, thinly sliced good call

2 cups baby arugula leaves

DIRECTIONS

1. Bring 2 medium saucepans of salted water to a boil. Add the quinoa to 1 saucepan and the red rice to the other. Cover and simmer over moderate heat until tender, about 12 minutes for the quinoa and 35 minutes for the rice. Drain the grains and spread them out on baking sheets to cool.
2. In a medium skillet, heat 1 tablespoon of the olive oil. Add the onion, season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until golden brown, about 10 minutes. Let cool.
3. In a large bowl, combine the orange juice, orange zest, lemon juice, garlic and the remaining 3 tablespoons of olive oil; season with salt and pepper. Add the quinoa, rice, onion, apricots, pistachios and scallions and toss well. Serve with the arugula.

MAKE AHEAD

The cooked quinoa and rice and the dressing can be refrigerated separately overnight. Bring to room temperature before proceeding with the recipe.

NOTES

Camargue red rice is available at specialty food and health food stores. Brown rice makes an excellent substitute.

One Serving 402 cal, 17 gm fat, 2.1 gm sat fat, 56 gm carb, 6 gm fiber, 10 gm protein.

MY COMMENTS

Delicious. I highly recommend making more salad dressing though (without adding more garlic, it has just the right amount). 

BTW another good version of this salad is to substitute apricots for cranberries and the dressing for balsamic vinegar.