Food: Winter Citrus Salad

With gray skies and snow on the ground, I start to find myself in a slump this time of year…anyone else? Lauren here, and today I’m excited to share a recipe to cure your winter blues. 

This salad is pretty much like sunshine on a plate: refreshingly bright and colorful, and packed with good-for-you citrus that's plentiful at the market right now. Serve it alongside grilled fish and veggies for dinner or as part of your next brunch spread—it really works any time of day! Keep reading for the super simple recipe…

For the salad:

1 ruby red grapefruit

1 blood orange

1 cara cara orange (or navel orange)

1 clementine

1 meyer lemon

Handful of unsalted, shelled pistachios, finely chopped

Handful of dried currants

A couple leaves of fresh mint, cut into very thin strips 

Lime zest

 

For the dressing:

1 teaspoon good maple syrup

1 teaspoon Dijon mustard

2 tablespoons red wine vinegar

Juice from half a Meyer lemon

1/4 cup olive oil

Kosher salt

Freshly ground pepper

Instructions:

1. Cut off the ends, then remove the peels and as much membrane as possible from all the citrus. Cut each into thin rounds and layer on a plate. 

2. Sprinkle pistachios, currants, mint and lime zest on top. 

3. Combine maple syrup, Dijon mustard, red wine vinegar and Meyer lemon juice. Slowly whisk in olive oil, then season with salt and pepper. Drizzle a small amount of the dressing over the salad.

-Recipe and images by Lauren Craig

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DIY: Spruce up your Pumpkin

Hey everyone! I hope that you all are having a great day so far. It's Anna here, and today, I am sharing a little inspiration to take that pumpkin of yours to the next level. I love Fall, and I am always looking for fun ways to decorate around the house in good taste. I hope this quick fix fits the bill.

I bought a couple of small pumpkins to paint and got out my collection of acrylic and spray paints. There were no rules… I just did whatever I wanted. 

One had a touch of white paint on top. One was spray painted gold. The other was painted with black stripes (taped with painters tape first). 

You could paint a chevron pattern, polka dots, etc. Get creative! There are no rules.

-post and images by anna weaver

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Food: Chocolate Protein Bliss Balls

Hey MBG readers!  It's Caren from Inspired Coast, bringing you these awesome treats that are fantastic as grab-and-go snacks, or as a healthy dessert option at a party! 
 

I first came across these little coconut balls while at a yoga festival in Joshua Tree, California.  It turned out to be an insufferable weekend of 112 degree temperatures but I didn’t mind, because I had my little bliss balls.  They were being sold by one of the umpteen raw vegan vendors that were working the festival.  I think I devoured their entire inventory.

Back in the city, (after a long and glorious shower) I got right down to business, recreating these little balls of deliciousness. 

I make these little treats all the time, but since I’ve been training for a fitness competition, I’ve started adding protein powder to the recipe and reducing the honey content as I need more protein and less sugar in my diet.  But if you’re not on a crazy eating plan like me, stick with sweet stuff.

It’s crazy delish.
 

 Chocolate Protein Bliss Balls

¼ cup raw cacao

¼ cup shredded coconut

¼ cup raw unsalted almonds

2 tablespoons of coconut oil/meat

3 tablespoons raw honey or agave nectar

2 tablespoons maca powder

3 dates

3 sachets of Stevia

½ teaspoon of vanilla

1 teaspoon cinnamon

• Add all the ingredients to a food processor and blend until they combine into a sticky ball.
• Scoop out individual portions and roll into little balls with your hands. 
• Refrigerate balls for at least 1 hour before serving.

Depending on the size of your portions, the recipe will make 8 to 15 balls

-post & images by caren

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