(Family Features) Breezy spring days can lead you on nearly any adventure, and they can happen in your own backyard, on a short road trip or during a full-blown beach vacation. No matter where you are when those warmer days arrive, you can put outdoor meals on the menu and take advantage of perfect opportunities for fresh brunch spreads to share with loved ones.

Whether you’re enjoying spring sunshine at home or traveling with friends and family, Florida Orange Juice can be a delicious, nutritious addition to your outdoor plans. By delivering a powerful combination of vitamins, minerals and phytonutrients that have associated health benefits, it’s perfect for supporting healthy immune systems and overall health.

With no added sugar, 100% orange juice comes coupled with essential nutrients like vitamin C, potassium, folate and thiamin. Orange juice is one of nature’s nutrient-rich foods, and it can serve as a substitution for sugar-sweetened beverages in the diets of both children and adults while providing a convenient way to complement whole fruit intake to help reach one’s daily fruit intake recommendations. 

As an ultimate go-to beverage and ingredient, Florida Orange Juice is convenient and versatile for use in breakfast recipes like these Orange Juice Biscuits or cocktails such as Orange Juice Spicy Margaritas. These naturally sweet, tasty recipes make for ideal additions to brunch menus all spring long.

“Families across the country are planning spring vacations and springtime brunches, so it’s an important time to think about wellness and immune health,” said Dr. Rosa Walsh, director of scientific research at the Florida Department of Citrus. “As the ultimate drink for spring, 100% orange juice is a healthy option while on the go and it’s easy to add into almost any recipe. It’s rich in vitamin C and includes other nutrients like potassium, folate and thiamin, making it a great choice for overall wellness.”

To find more ways to enhance spring brunches, visit FloridaJuice.com.

Orange Juice Biscuits

Orange Butter Sauce:

• 1 1/2 cups Florida Orange Juice
• 2 1/2 tablespoons unsalted butter

Orange Biscuits:

• 1 1/2 tablespoons granulated sugar
• 2 teaspoons grated orange zest
• 2 cups bleached all-purpose flour, plus additional for kneading
• 1 2/3 tablespoons baking powder
• 3/4 teaspoon salt
• 1/2 cup shortening
• 1/2 cup whole milk
• 1/4 cup Florida Orange Juice

1. To make orange butter sauce: Boil orange juice 5 minutes, or until reduced by half. Add butter and stir until melted. Remove from heat.
2. To make orange biscuits: Preheat oven to 425 F.
3. Use fingers to rub sugar and zest together until sugar is moistened and looks like wet sand.
4. In large bowl, whisk orange sugar, 2 cups flour, baking powder and salt. Using two forks or pastry blender, cut in shortening to size of small peas.
5. Combine milk and orange juice then stir into flour mixture to make sticky dough.
6. Turn out dough onto well-floured work surface. Sprinkle top with flour and knead about six times while folding dough over in half and using more flour as needed.
7. Pat dough out to 3/4-inch thickness. Cut out biscuits with round cutter by dipping cutter in flour then pressing into dough. Do not turn cutter while pressing.
8. Place biscuits close together but not touching on baking sheet.
9. Gather dough scraps and fold 2-3 times, pat out again and cut biscuits. Repeat until dough is used.
10. Brush tops with orange butter sauce. Bake 15-20 minutes, or until lightly browned.
11. Serve warm or at room temperature with remaining sauce.

Orange Juice Spicy Margaritas

• 2 cups Florida Orange Juice
• ice
• 2 cups simple syrup
• 8 ounces silver tequila
• 2 ounces triple sec or orange liqueur
• 2 ounces lime juice
• 4 ounces seltzer
• ghost pepper salt, to taste
• 4 Florida Orange slices, 1/4-inch thick

1. In saucepan over medium heat, reduce orange juice to 1 cup and allow to cool.
2. Fill cocktail shaker 3/4 full with ice. Add orange juice reduction, simple syrup, tequila, triple sec and lime juice.
3. Shake and pour into four glasses. Top each glass with 1 ounce seltzer.
4. Pour ghost pepper salt onto saucer and dip edges of orange slices in ghost pepper salt. Place orange slices on rim of each glass, if desired.

Source: Florida Department of Citrus

(Family Features) ’Tis the season for sweet and savory favorites – from the mouthwatering desserts you crave each year to starters and snacks that hold over hungry guests. Elevate your holiday entertaining with the right combination of appetizers, main courses, sides, sweets and beyond that start with the same seasonal staple: pecans.

As a versatile nut that can be used throughout the holidays, pecans have you covered so you can cook and enjoy a myriad of dishes, add festive flair to decor, or provide a nutritious snack in the midst of season-long indulgences. This year, pick up an extra bag of pecans to create nutritious, delicious dishes to enjoy on-the-go or serve to guests.

To help celebrate the holiday season, the American Pecan Promotion Board introduced a digital Pe-Calendar to highlight the many ways pecans can be enjoyed in and beyond a traditional pie. From Dec. 7-18, the interactive calendar will unveil tasty recipes for pecan fans to enjoy, along with fun games that can enter you in to win exciting prizes each day. From delicious Baked Brie with Pecans and Cranberry Orange Chutney to nutritious Pecan Snack Mix with Cranberries and Chocolate, along with prizes, the calendar provides an ultimate way to shell-ebrate with the must-have holiday nut.

To sign up for daily email reminders to open a new door for chances to win nutty prizes, or to find additional holiday recipes, visit EatPecans.com.

Baked Brie with Pecans and Cranberry Orange Chutney

Recipe courtesy of the American Pecan Promotion Board
Cook time: 24 minutes
Servings: 8

• 1 bag (12 ounces) fresh cranberries
• 1/2 cup maple syrup, plus 1 teaspoon for garnish, divided
• 1/2 cup water
• 1 orange, zest and juice only
• 1 teaspoon freshly chopped thyme, plus additional for garnish, divided
• 1 teaspoon freshly chopped rosemary
• 1 tablespoon bourbon (optional)
• 1 round brie (13.4 ounces)
• 1/2 cup roasted pecan pieces
• crackers
• toasted bread
• apple slices

1. Preheat oven to 350 F. Line baking sheet with parchment paper or silicone baking mat.
2. In medium saucepan over medium-high heat, bring cranberries (reserving some for garnish), 1/2 cup maple syrup and water to boil. Reduce heat to medium-low and cook, stirring occasionally, until cranberries pop and mixture thickens, 8-10 minutes.
3. Remove cranberry mixture from heat and stir in orange zest, orange juice, 1 teaspoon thyme, rosemary and bourbon, if desired.
4. Place brie on parchment-lined baking sheet. Bake 5-7 minutes, or until inside of cheese softens while outside remains intact.
5. Transfer brie to serving platter and top with chutney and toasted pecans. Drizzle remaining maple syrup over brie and garnish with remaining fresh thyme and reserved cranberries. Serve with crackers, toasted bread and apple slices.

Pecan Snack Mix with Cranberries and Chocolate

Recipe courtesy of Jess Larson and the American Pecan Promotion Board
Prep time: 10 minutes
Cook time: 5 minutes, plus 10 minutes cooling time
 

• 1 cup pecan halves
• 1 cup rice squares cereal (wheat or cinnamon)
• 1/2 cup pretzels
• 2 tablespoons unsalted butter
• 1 tablespoon brown sugar
• 1 1/2 tablespoons pure maple syrup
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup dried cranberries
• 1/2 cup dark chocolate chips

1. In large, microwave-safe bowl, add pecans, rice squares cereal and pretzels. In small, microwave-safe bowl, add butter, brown sugar, maple syrup, salt and nutmeg. Microwave butter mixture 1-2 minutes until melted then pour over dry mix. Toss well to combine.
2. Microwave snack mix in 45-second intervals, about 4-5 intervals total, until mix is fragrant, golden and toasty.
3. Cool mix completely then stir in cranberries and dark chocolate chips.

American Pecan Promotion Board

(Culinary.net) A sweet and savory treat, these Chocolate Covered Pumpkin Pretzels will disappear scary fast at your next Halloween party. With just three ingredients, they’re easy to make and share with guests of all ages.

Visit Culinary.net to find more quick, simple treats.

Watch video to see how to make this recipe!

Chocolate Covered Pumpkin Pretzels

Prep time: 10 minutes
Cook time: 5 minutes
Yield: about 36 pretzels

• 3/4       cup orange candy melts
• 1          bag (16 ounces) mini pretzel twists
• 1/4       cup mini green coated chocolate candies

1. Line baking sheet with parchment paper and set aside.
2. In medium microwave-safe bowl, melt candy melts 30 seconds then stir. Working in 15-second intervals, continue microwaving until melted and smooth, stirring between intervals. With fork or dipping utensil, dip 36 mini pretzel twists, one at a time, into melted orange chocolate and gently tap side of bowl to remove excess.
3. Lay each covered pretzel on parchment paper. Using remaining pretzel twists, break apart enough to equal 1/4 cup.
4. Place one mini green chocolate candy (to form leaf) and one broken pretzel piece (to form stem) on top of each dipped pretzel. Repeat with remaining pretzels and chocolate candies.
5. Let set until solid. Pretzels can harden on counter about 30 minutes, or placed in refrigerator or freezer 5-10 minutes.

(Family Features) No matter your motivations, it’s never too late or too early to start focusing on your heart health, and taking steps now can make a big difference. Small changes, like following a healthier eating plan, can help you start down a path toward improved heart health.

One step you can take is following the DASH eating plan, which is a flexible and balanced way of eating that stands for Dietary Approaches to Stop Hypertension and was developed by the National Heart, Lung, and Blood Institute. Requiring no special foods, DASH provides daily and weekly nutritional goals to help lower two major risk factors for heart disease: high blood pressure and high LDL (bad) cholesterol.

Being more physically active, managing stress, getting quality sleep and not smoking combined with DASH can put you on a path toward a healthy heart for life.

Encouraging others to join you on your heart-health journey can also be rewarding. Research shows social support and personal networks make it more likely you’ll stick to healthy habits like eating healthy.

Sharing heart-healthy recipes with family and friends is an added bonus, and these DASH-friendly meals can help you take the guesswork out of putting nutritious dinners on the table. Greek-Style Flank Steaks with Tangy Yogurt Sauce offer the bold flavors of the Mediterranean while Teriyaki-Glazed Salmon with Stir-Fried Vegetables is as easy to make as it is colorful. For a complementary combination of pork and sweet fruit flavor, these Baked Pork Chops with Apple Cranberry Sauce are perfect to serve alongside brown rice or steamed broccoli.

Learn more about heart health and find DASH-friendly recipes at nhlbi.nih.gov/DASH.

Greek-Style Flank Steak with Tangy Yogurt Sauce

Recipe courtesy of the National Heart, Lung, and Blood Institute
Prep time: 25 minutes
Cook time: 25 minutes
Servings: 4

Marinade:

• 1/4 cup lemon juice
• 1 tablespoon olive oil
• 2 teaspoons fresh oregano, rinsed, dried and chopped
• 1 tablespoon garlic, minced (2-3 cloves)
• 1 beef flank steak (12 ounces)

Yogurt Sauce:

• 1 cup cucumber, peeled, seeded and chopped
• 1 cup nonfat plain yogurt
• 2 tablespoons lemon juice
• 1 tablespoon fresh dill, rinsed, dried and chopped
• 1 tablespoon garlic, minced (2-3 cloves)
• 1/2 teaspoon salt

1. To make marinade: In large bowl, combine lemon juice, olive oil, oregano and garlic.
2. Lay steak in flat container with sides and pour marinade over steak. Marinate at least 20 minutes, or up to 24 hours, turning several times.
3. To make yogurt sauce: Combine cucumber, yogurt, lemon juice, dill, garlic and salt. Set yogurt sauce aside at least 15 minutes to blend flavors. Sauce can be prepared up to 1 hour in advance and refrigerated.
4. Preheat broiler to high with rack 3 inches from heat source.
5. Broil steak about 10 minutes on each side to minimum internal temperature of 145 F. Let cool 5 minutes before carving.
6. Slice thinly across grain into 12 slices.
7. Serve three slices with 1/2 cup yogurt sauce.

Tip: Serve in sandwich with pita bread, lettuce and tomato.

Teriyaki-Glazed Salmon with Stir-Fried Vegetables

Recipe courtesy of the National Heart, Lung, and Blood Institute
Prep time: 20 minutes
Cook time: 15 minutes
Servings: 4

Salmon:

• 2 tablespoons light teriyaki sauce
• 1/4 cup mirin or sweet rice wine
• 2 tablespoons rice vinegar
• 2 tablespoons scallions, rinsed and minced
• 1 1/2 tablespoons ginger, minced
• 12 ounces salmon fillets, cut into four portions (3 ounces each)

Vegetables:

• 1 bag (12 ounces) frozen vegetables stir-fry
• 1/2 tablespoon peanut oil or vegetable oil
• 1/2 tablespoon garlic, minced (about 1 clove)
• 1 tablespoon ginger, minced
• 1 tablespoon scallions, rinsed and minced
• 1 tablespoon light soy sauce

1. Preheat oven to 350 F.
2. To prepare salmon: Mix teriyaki sauce, mirin, rice vinegar, scallions and ginger well. Pour over salmon and marinate 10-15 minutes.
3. Remove salmon from marinade.
4. Place salmon on baking sheet. Bake 10-15 minutes, or until fish flakes easily with fork in thickest part and reaches minimum internal temperature of 145 F.
5. To prepare vegetables: Thaw frozen vegetables in microwave or place bag in bowl of hot water about 10 minutes. In large wok or saute pan, heat oil. Add garlic, ginger and scallions; cook gently, but do not brown, 30-60 seconds.
6. Add vegetables and continue stir-frying 2-3 minutes, or until heated through. Add soy sauce.
7. Serve one piece of salmon with 1 cup vegetables.

Baked Pork Chops with Apple Cranberry Sauce

Recipe courtesy of the National Heart, Lung, and Blood Institute
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4

Pork Chops:

• 4 boneless pork chops (about 3 ounces each)
• 1/4 teaspoon ground black pepper
• 1 medium orange, rinsed and zested
• 1/2 tablespoon olive oil

Sauce:

• 1/4 cup low-sodium chicken broth
• 1 medium apple, peeled and grated (about 1 cup)
• 1/2 cinnamon stick
• 1 bay leaf
• 1/2 cup dried cranberries
• 1/2 cup 100% orange juice

1. Preheat oven to 350 F.
2. To prepare pork chops: Season pork chops with pepper and orange zest.
3. In large saute pan, heat olive oil over medium heat. Add pork chops and cook until browned on one side, about 2 minutes. Turn and brown 2 minutes. Remove pork chops from pan, place on nonstick baking sheet and bake 10 minutes to minimum internal temperature of 160 F.
4. To make sauce: Add chicken broth to saute pan and stir to loosen brown bits from pork chops. Set aside.
5. In small saucepan over medium heat, cook grated apples, cinnamon stick and bay leaf until apples begin to soften.
6. Add cranberries, orange juice and reserved broth. Bring to boil then lower heat to gentle simmer. Simmer 10 minutes, or until cranberries are plump and apples are tender. Remove cinnamon stick.
7. Peel orange and cut into eight sections.
8. Serve one pork chop with 1/4 cup sauce and two orange segments.

Photos courtesy of Getty Images

Source: National Heart, Lung, and Blood Institute

(Family Features) The elegance of the holidays starts at the table with meals, desserts and drinks shared among loved ones. This year, let grapes add easy elegance to seasonal recipes as a signature ingredient perfect for special occasions.

As a highly versatile addition to appetizers, snacks, main courses, sides and desserts, grapes are an essential ingredient to keep on hand. Thanks to their delicate sweetness and juicy texture, Grapes from California can be the star at the center of the meal in unique and tasty Braised Pork Chops with Spiced Honey and Grapes served with Spiked Grape Cider for a cozy adult beverage.

Finish the celebration by sharing Grape Basque-Style Cheesecake, where delicious, fresh grape juice is used in the cheesecake batter to lend natural sweetness and enhance flavor. Decorate the top with fresh, juicy grapes for a final festive touch.

Find more sweet ideas to celebrate the holidays at GrapesfromCalifornia.com.

A Sweet Party Starter

Set the stage for a delicious get-together by serving an easy, attractive appetizer like this Grape Party Tray with fresh grapes, prosciutto, cheeses, pistachios and more holiday favorites. Grapes are easy to include as they offer variety – different colors, shapes, sizes and textures – which makes them an ideal healthy snack or ingredient in tasty recipes.

Braised Pork Chops with Spiced Honey and Grapes

Servings: 4

• 4 thick pork chops (about 3 pounds)
• 4 tablespoons flour
• 2 tablespoons butter or margarine, melted
• 1 1/2 cups whole red or black Grapes from California
• 1/3 cup honey
• 2 small cinnamon sticks, broken
• 3-5 whole cloves
• 1/2 teaspoon dried ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh mint (optional)

1. Preheat oven to 325 F.
2. Heat heavy, lidded saute pan or casserole dish over medium-high heat. Dust pork chops with flour and brown slowly in melted butter. Do not let flour burn.
3. Remove pan from heat and add grapes, honey, cinnamon, cloves, ginger, salt and pepper. Cover and place in oven. Braise slowly 50-60 minutes, or until pork is tender. Remove pork from pan and keep warm. Skim pan sauce of excess fat. Arrange pork chops on serving platter, spoon with sauce and sprinkle with chopped mint, if desired.

Nutritional information per serving: 569 calories; 54 g protein; 41 g carbohydrates; 21 g fat (33% calories from fat); 9 g saturated fat (14% calories from saturated fat); 33% calories from fat; 165 mg cholesterol; 407 mg sodium; 1.6 g fiber.

Grape Basque-Style Cheesecake

Prep time: 15 minutes, plus cooling and chilling
Bake time: 40 minutes
Servings: 12

• 2 cups green Grapes from California, divided
• 1/4 cup, plus 2/3 cup, granulated sugar, divided
• 2 1/2 tablespoons cornstarch
• 2 large pinches kosher salt
• 21 ounces cream cheese, at room temperature
• 1 cup cold heavy cream
• 4 large eggs, at room temperature
• 2 tablespoons orange-flavored liqueur (optional)

1. Heat oven to 425 F with rack in center. Use 12-by-16-inch sheet of parchment paper to line 9-inch springform pan in center. Press paper into bottom edge of pan and flatten creases around sides. Place pan on shallow baking sheet.
2. In mini blender or food processor, blend 1 cup grapes, 1/4 cup sugar, cornstarch and salt on high until smooth, about 1 minute.
3. In bowl of electric mixer fitted with paddle, beat cream cheese and remaining sugar until fluffy, 1-2 minutes. With mixer on medium speed, gradually pour in heavy cream; scrape down and beat on high speed until mixture resembles soft whipped cream, about 1 minute. Beat in eggs, one at a time, scraping down between additions. At medium speed, gradually add grape puree mixture; scrape and mix until well blended, 1 minute.
4. Pour batter into prepared pan, transfer to oven and bake 38-40 minutes until cake is puffed and top is caramel brown. Cracks will appear around edges and cake will be wobbly when touched gently with finger. Set cake pan on baking sheet on rack to cool. Cake will sink to half its height. Cool to room temperature, 1-2 hours, then refrigerate uncovered. Do not unmold cake from pan until well chilled, at least 5 hours or overnight.
5. Slice remaining grapes in halves or rounds. In small bowl, combine grapes with orange liqueur, if desired, and set aside.
6. When ready to serve, remove side of pan. Carefully pull creased parchment away from side of cheesecake then transfer to serving platter by peeling parchment away from bottom of cake and underneath pan while gently tugging cake toward platter and off parchment.
7. Garnish top of cheesecake with grape-liqueur mixture, if desired, or fresh grapes. Cut cake into wedges with thin, sharp knife.
8. Note: Cheesecake can be made up to 2 days ahead. Once cake is well chilled, cover pan with plastic wrap until ready to serve

Nutritional information per serving: 350 calories; 6 g protein; 25 g carbohydrates; 26 g fat (67% calories from fat); 15 g saturated fat (39% calories from saturated fat); 135 mg cholesterol; 200 mg sodium; 0 g fiber.

Hot Spiked Grape Cider

Prep time: 20 minutes
Cook time: about 1 hour
Servings: 4

• 5 cups red Grapes from California, plus additional for garnish, divided
• 3 cups water
• 1 tablespoon honey
• 1 cinnamon stick
• 2 star anise (optional)
• 1 large navel orange
• 6 ounces amber rum

1. In large saucepan, combine 5 cups grapes with water, honey, cinnamon and star anise, if desired. Bring mixture to boil over medium-high heat, reduce heat to medium-low, cover and simmer until grapes are tender, 50-60 minutes. Let cool 15 minutes.
2. Lay medium mesh strainer over bowl and pour grape mixture through. Gently press on solids to remove juice from fruit for about 2 cups grape cider.
3. With peeler, peel off large strip orange zest and add to warm juice. Let cool, cover and refrigerate.
4. When ready to serve, gently warm cider over medium heat. Pour 1/2 cup cider into each cup. Add 1 1/2 ounces rum and garnish with twist of orange and small skewer of grapes.

Nutritional information per serving: 170 calories; 0 g protein; 18 g carbohydrates; 0 g fat (0% calories from fat); 0 g saturated fat (0% calories from saturated fat); 0 mg cholesterol; 5 mg sodium; 0 g fiber.

Source: California Table Grape Commission

(Family Features) Setting the stage for success in the classroom starts with reliable morning routines the whole family can depend on. Establishing a plan for each day before heading off for work or school is beneficial for staying on time and organized, and many families’ mornings start with a nutritious breakfast.

This school year, add better-for-you breakfast recipes like Orange Oatmeal or an Orangeberry Smoothie to the menu. These morning meals are powered by 100% orange juice, a delicious option that helps fuel the body with essential nutrients that support a healthy immune system and overall diet quality with no added sugar.

“A growing number of research studies has revealed children who regularly drink 100% orange juice have higher intakes of key nutrients, higher quality diets and may have healthier lifestyle habits, like greater physical activity levels, than children who do not drink OJ,” said Dr. Rosa Walsh, director of scientific research at the Florida Department of Citrus. “Study after study confirms that 100% orange juice not only has a place in the diets of children, but it can also serve as an easy way for parents to provide key nutrients without fear of adverse effects on body weight when served in moderation.”

Consider these nutritional benefits of Florida Orange Juice, “The Original Wellness Drink.”

Diet Quality
Because 1 cup of 100% orange juice counts as 1 cup of fruit, it’s an easy way to contribute to your children’s fruit intake. As a kid-favorite, it’s a nutrient-dense beverage that helps increase the intake of key nutrients including vitamin C, folate, thiamin, magnesium, potassium and, in fortified juices, vitamin D and calcium.

Immune Support
When paired with a healthy lifestyle, Florida Orange Juice has vitamin C, vitamin D (in fortified juices) and phytonutrients (naturally occurring plant compounds) and may help support a strong immune system.

• Vitamin C – Commonly associated with helping maintain and strengthen a healthy immune system by protecting cells and promoting the production and function of cells. One 6-8-ounce glass of OJ is an excellent source.
• Vitamin D – Plays an important role in regulating immune response and helps cells fight off bacteria and viruses that get into the body. One 6-8-ounce glass of fortified OJ is a good source.
• Plant Compounds, Flavonoids and Colorful Carotenoids – Work to support the immune system by helping to fight inflammation and helping cells communicate with each other, which can help strengthen immune response when encountering infection.

No Added Sugar
Unlike foods and beverages that contain added sugars, the natural sugar in 100% orange juice contains vitamins, minerals and phytonutrients. As one of nature’s nutrient-rich foods, OJ is a convenient way to enhance whole fruit intake and reach daily recommendations. Plus, it can be used as a substitute for nutrient-poor foods and beverages, such as sugar-sweetened beverages, in the diets of children and adults.

Find more information and recipe inspiration at FloridaCitrus.org/OJ.

Orange Oatmeal

Servings: 4

• 1 1/2 cups water
• 1 cup Florida Orange Juice
• 1 cup quick cooking steel-cut oats
• 1 Florida Orange, peeled and diced
• 1 tablespoon agave nectar or honey
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt

1. In medium saucepan over high heat, bring water and orange juice to boil.
2. Add oats to boiling liquids.
3. Return to boil then reduce to medium heat and cook uncovered 5 minutes, stirring frequently.
4. Mix in orange, agave nectar, cinnamon and salt. Remove pan from heat; let stand 1 minute before serving.

Orangeberry Smoothie

Servings: 1

• 1 cup Florida Orange Juice
• 1/2 cup frozen strawberries
• 4 ounces strawberry Greek yogurt
• 1/4 cup milk
• ice cubes
• 1 Florida Orange, sliced

1. In blender, blend orange juice, strawberries, yogurt, milk and ice, as needed to reach desired consistency, until smooth.
2. Pour into glass and garnish with orange slice.

Source: Florida Department of Citrus

Support your immune system with 100% orange juice

(Family Features) While winter rushes in with brisk breezes and chilly temperatures, staying indoors to avoid the weather shouldn’t mean forgoing healthy habits. One step toward wellness is maintaining nutritional value in meals from morning to night, even when comfort foods call your name.

As a key source of nutrients that supports a healthy lifestyle year-round, especially during cold and flu season, one 8-ounce serving of Florida Orange Juice provides more than 100% of your daily value of vitamin C and is a good source of potassium, folate and thiamin. Fortified juice also contains 15% of the daily value of vitamin D, which plays an important role in regulating immune response and helps cells fight off bacteria and viruses that enter the body.

Additionally, 100% orange juice is virtually the only dietary source of a unique, powerful phytonutrient (naturally occurring plant compound) called hesperidin, which may also help support a healthy immune system. According to the USDA, the flavonoid hesperidin is highly concentrated in citrus and rarely found in other foods.

“Maintaining a well-balanced diet is one way to help support your immune system in the colder months,” said Dr. Rosa Walsh, scientific research director at the Florida Department of Citrus. “For example, 100% orange juice contains vitamin C, vitamin D (in fortified juice) and phytonutrients like flavonoids and colorful carotenoids, making it a nutritional powerhouse.”

This Orange Honey Glazed Carrots recipe offers a warming yet nutritional, naturally sweet way to incorporate orange juice into your winter menu. Orange juice is also a go-to ingredient for popular non-alcoholic drinks like this Orange Juice Mint Mocktail, a perfect pairing for winter meals.

Visit floridajuice.com to find more recipes for winter wellness.

Orange Honey Glazed Carrots

• 2 cups sliced carrots
• 1/4 cup Florida Orange Juice
• 1 teaspoon honey
• 1 teaspoon cornstarch
• 1/8 teaspoon salt
• 1/8 teaspoon ground ginger
• fresh parsley, for garnish
• fresh chives, for garnish

1. Steam carrots until tender.
2. In saucepan over medium heat, whisk orange juice, honey, cornstarch, salt and ginger.
3. Cover, whisking constantly until sauce thickens.
4. Pour sauce over steamed carrots. Top with parsley and chives.

Orange Juice Mint Mocktail

• 2 cups Florida Orange Juice
• 1/4 cup lemon juice
• 1/4 cup water
• ice cubes
• 1/2 cup carbonated water
• 2-3 mint leaves

1. In pitcher, stir orange juice, lemon juice and water.
2. Divide mocktail evenly among ice-filled glasses and top with carbonated water.
3. Garnish with mint leaves.

Source: Florida Department of Citrus

(Family Features) Many holiday hosts tend to pull out their most treasured family recipes when entertaining loved ones. After all, taste is the most important aspect of most holiday spreads, particularly when it comes to favorite baked goods and desserts.

Put a better-for-you twist on your baked classics this holiday season by swapping out less healthy cooking fats like butter, canola oil and vegetable oil with an option like Pompeian Light Taste Olive Oil. Ideal for baking desserts like this Lemon Cake or Sugar Cookies with Orange Glaze, as well as frying, this light tasting olive oil provides a healthier take on your holiday recipes without impacting the taste you and your guests love. This olive oil is high-quality and authentic, backed by a brand that has been perfecting the craft of olive oil since 1906.

Find more better-for-you holiday recipe inspiration at Pompeian.com/recipes.

Lemon Cake

Prep time: 10 minutes
Cook time: 1 hour, 15 minutes
Servings: 30

• 1 1/3 cups Pompeian Light Taste Olive Oil, plus additional for oiling pan
• 2 cups all-purpose flour
• 1 cup sugar
• 3/4 cup brown sugar
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/4 cups whole milk
• 3 large eggs
• 1 1/2 tablespoons grated lemon zest, plus additional for garnish (optional)
• 1/4 cup fresh lemon juice
• 1/4 cup limoncello
• powdered sugar, for garnish (optional)
• dried sweetened lemon rings, for garnish (optional)

1. Heat oven to 350 F. Oil 8-by-12-by-2-inch pan with olive oil and line bottom with parchment paper.
2. In bowl, whisk flour, sugars, salt, baking soda and powder. In another bowl, whisk 1 1/3 cups olive oil, milk, eggs, lemon zest, juice and limoncello. Add dry ingredients; whisk until just combined.
3. Pour batter into prepared pan and bake 60-75 minutes until top is golden and cake tester comes out clean. Transfer cake to rack and let cool 30 minutes.
4. Run knife around edge of pan, invert cake onto rack and let cool completely, 2 hours.
5. Sprinkle with powdered sugar, lemon zest and lemon rings right before serving, if desired.

Sugar Cookies with Orange Glaze

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 36

Cookies:

• 2 cups all-purpose flour
• 1 cup cake sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup Pompeian Light Taste Olive Oil
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 2-3 tablespoons unsweetened milk of choice

Glaze:

• 1 cup powdered sugar, plus additional if needed, for thickening
• 2-3 tablespoons fresh orange juice
• 1/8 teaspoon salt

• orange slices or blood orange slices, for topping
• sugar, for topping

1. To make cookies: Preheat oven to 350 F. Lightly grease baking sheet.
2. In large bowl, stir flour, sugar, baking powder, baking soda and salt to combine.
3. Add olive oil, vanilla extract and almond extract. Stir until crumbly dough forms.
4. Add 2 tablespoons milk; stir until soft dough ball forms, adding more milk if needed.
5. Place dough ball on lightly floured surface. Roll out dough until 1/4-inch thick. Using jar lid or other circular object, cut out cookies; place on baking sheet. Repeat until all dough is used.
6. Bake 8-10 minutes; do not overbake. Set aside to cool.
7. To make glaze: In small bowl, stir powdered sugar, 2 tablespoons orange juice and salt until thick glaze forms. Add more juice, if needed, to thin out glaze or add more powdered sugar to thicken.
8. When cookies are cooled, glaze them. Top with orange slices or blood orange slices and pinch of sugar.

Source: Pompeian Oils & Vinegars

(Culinary.net) If you’re looking for a dinner or lunch combination that is wholesome, filling and, of course, easy, you’re not alone. Meal prepping is a popular trend for many people (and families) who are working on healthy eating habits but are constantly on the go.

No matter if you’re searching for a healthy family dinner, a quick lunch at home or an easy idea to meal prep for the week ahead, this Orange Shrimp Quinoa Bowl is perfect for seafood lovers who also enjoy a hint of spice. It’s fresh, healthy and full of deliciously prepared shrimp and veggies, including mushrooms, peppers and cucumbers.

The sauce is light and has a sweet yet spicy vibe. Everything rests over 1 cup of steamy quinoa – a filling base that also serves as an easy way to add some healthy grains to your diet.
To make this quick and easy recipe, prepare the quinoa according to the package directions and set aside.

Next, combine orange juice, hot sauce, honey, soy sauce, vegetable oil, lime juice and miso in a medium bowl and whisk together.

Pour about one-fourth of the liquid into a separate bowl and set aside the smaller portion.

In the medium bowl, add shrimp to marinate for about 15 minutes.

Add butter to a hot skillet, along with the shrimp mixture. Cook shrimp for 2 minutes on each side then add mushrooms and cook until tender.

Now it’s time to assemble your bowls. Start with quinoa then top with bell peppers, cucumbers, green onions, avocado and the perfectly pink shrimp. Sprinkle with sesame seeds and cilantro for some extra texture. Drizzle bowls with the remaining sauce.

Find more wholesome and healthy recipes at Culinary.net.

Watch video to see how to make this recipe!

Orange Shrimp Quinoa Bowls

Serves: 2

• 1          cup quinoa
• 1          cup orange juice
• 1          tablespoon hot sauce
• 1          tablespoon honey
• 1          tablespoon soy sauce
• 4          tablespoons vegetable oil
• 1          tablespoon lime juice
• 1          tablespoon white miso
• 1/4       cup butter
• 1 1/2    pounds shrimp, peeled, deveined and tails removed
• 1/4       teaspoon salt
• 1/8       teaspoon pepper
• 1          cup mushrooms, sliced
• 1          red bell pepper, diced
• 1          cucumber, sliced into half moons
• 5          green onions, sliced
• 1          avocado, sliced
• 1          teaspoon sesame seeds
• 2          tablespoons cilantro, chopped

1. Cook quinoa according to package instructions. Set aside.
2. In medium bowl, whisk orange juice, hot sauce, honey, soy sauce, vegetable oil, lime juice and miso until combined. Pour one-quarter of liquid into separate bowl. Set aside.
3. Add shrimp to remaining mixture and marinate 15 minutes.
4. Heat large skillet over medium heat with butter. Add shrimp, salt and pepper. Cook 2 minutes on each side until pink. Add mushrooms and cook until tender.
5. In two serving bowls, divide quinoa, bell pepper, cucumber, onions, avocado and shrimp. Sprinkle sesame seeds and cilantro over both bowls.
6. Drizzle with reserved dressing.

(Family Features) Healthful eating starts with the ingredients you use, so it’s important to use fresh, seasonal ingredients that pack a nutritional punch. One of the easiest ways to meet your daily nutrient needs is to eat a variety of whole foods like fruit (which about 80% of the U.S. population doesn’t get enough of, according to the USDA Dietary Guidelines for Americans), because they provide a unique mix of beneficial nutrients that can’t always be found in a supplement. 

Consider an option like delicious California Navel and Cara Cara oranges, which are in season and available nationwide, offering a wide variety of health benefits. Oranges are best known as an excellent source of vitamin C to support a healthy immune system, because one orange can offer 70-100% of the recommended daily value of vitamin C depending the varietal. However, oranges also offer other important nutrients your body needs to stay healthy, including:

• Phytonutrients (beneficial compounds produced by plant foods) like flavonoids, which can help mitigate cell damage and support brain and heart health.
• Citrus is the only type of fruit packed with hesperidin and naringin, two flavonoids that offer anti-inflammatory properties.
• Potassium, which the body can’t produce on its own, supports cell function, healthy blood pressure levels, bone health and hydration.
• California Navel and Cara Cara oranges are good sources of fiber, which supports gut health.
• Oranges are good sources of folate, which is particularly important to consume during pregnancy because of its role in cell growth, according to the Mayo Clinic.

Oranges are a versatile fruit, making them an easy addition to both sweet and savory dishes as well as beverages. Try incorporating oranges into your weekly meal plan with dishes like a lighter version of orange chicken or drinks like this Orange Moscow Mule Mocktail. To help maximize the flavor profile and nutritional benefits of California oranges, consider these tips:

• Numerous parts of citrus can be consumed, including the flesh, juice, zest and peel, meaning a single piece of fruit can go a long way.
• Next time you use citrus in a beverage or as part of a meal, bring it to room temperature before cooking to help ensure you get the most juice.
• Because vitamin C is water soluble, it’s important to eat it fresh. When using as part of a recipe, use as little water as possible and avoid overcooking.
• For storage, it’s often best to keep oranges refrigerated to help them last longer and ensure freshness.

Visit californiacitrusgrowers.com to find more information.

Orange Moscow Mule Mocktail

Recipe courtesy of Gina Homolka of “Skinnytaste”
Servings: 1

• 1          California Cara Cara orange
• 1          cup ice
• 1          bottle (6.8 ounces) light ginger beer
• fresh mint leaves, for garnish

1. Slice orange in quarters then cut 2-3 slices for garnish and set aside. Juice rest of orange and place in copper mug (or any glass). Fill glass to top with ice. Add ginger beer and garnish with orange slices and mint leaves.

Source: California Citrus Growers