A new year brings new opportunities. Starting over, doing things better, letting go of old habits. I know that 99% of resolutions go unfounded and unrealized but that doesn’t stop the tiny optimist living inside of me from hoping.
2013 wasn’t a bad year but it wasn’t a great year for me either. This is the year that I started to notice my skin isn’t like it used to be and it’s harder than ever to lose a few pounds. I’ve found myself wistfully wishing I was young again so I could do it better or make different choices with my life. Since I can’t go back I’m vowing to forget about my age and pursue the things I wished I did when I was younger. I start ballet this week and even though it’s been a long time since I put on a leotard I’m going to do it because I know once I get over feeling old and self-conscious I’ll love it. I also really want to lose a few pounds and this seems the perfect time to start.
So to inspire myself and I’m going to post a recipe a day for the next thirty days highlighting my favorite techniques and ingredients to create healthy, easy delicious food that you will look forward to eating. Good, fresh, whole foods do take a little bit longer to prepare than take-out but it is so worth the extra time and effort and ultimately I really prefer it. I feel better when I eat lighter and it translates to everything in my life. I find I’m less frustrated, happier and move better when I take the time to eat well. Making even a few simple changes or replacing one meal a day with a healthier choice can make a difference.
This is one of my favorite ways to enjoy all the beautiful citrus that is in season right now. I love rio star grapefruits they are less bitter and have a beautiful pink color that will brighten even the drabbest winter day. Paired with chopped dates, fresh mint and pistachios it makes for a lovely light lunch or starter. Be sure to use meyer lemons and if you can’t just use a squeeze of lemon not the whole fruit, it would make the salad too tart.
Grapefruit, date and pistachio salad
- 2 large grapefruits, skins removed and sliced
- 1 meyer lemon, skins removed and sliced
- 1 navel orange, skins removed and sliced
- 1 teaspoon lime juice
- 1 teaspoon honey
- 1 teaspoon extra-virgin olive oil
- 2 tablespoons chopped, fresh mint
- 1/4 cup thinly sliced dates
- 1/4 cup chopped pistachios
Combine the citrus segments in a large bowl, separating the meyer lemon into small pieces. In a small bowl combine the lime juice, honey and extra virgin olive oil and pour over the top. Finish the salad by scattering the dates, pistachios and mint over the top.