For one, I had all of the ingredients-- I had Texas Ruby Red Grapefruits, blood oranges and Navel Oranges (I wish I had Cara Cara, but hey...). I loved the idea of the maple syrup, lime juice, cilantro, mint, olive oil and vinegar and few other goodies. I was totally licking my chops and I was on a mission to make this! Saturday morning, I took my first official early morning swim in the outdoor pool in our subdivision. (I know, I know... my girlfriend that I spoke to, today, tells me it's rained tons in her hometown of Providence, RI.) I'm sorry, but I live in California! My point is, I had a great swim workout and I'm ready to shed some winter pounds. I wanted citrus salad now! I pondered how to do this-- while sitting alone in the post-swim jacuzzi (tough life, huh?). Then it hit me! I decided to "supreme" cut my fruit. That simply means to cut off the outer peel, including the bitter pith. But, first, zest the citrus peel. I saved about 2 Tablespoons of orange zest. Please tell me you have a microplane! I've said this many times-- you'd have to pry mine out of my cold dead hands. I cannot imagine not having a zester or two...or five in my kitchen. Which I do. Ahem.
Carefully with a good paring knife, I cut in between each membrane and there you have it! I do this right over a bowl, so I can save all that wonderful juice.
These look like citrus jewels to me. Beautiful!
For breakfast, I went with a sweeter dressing. I used about 1 cup of non-fat vanilla yogurt. I added about 1 Tablespoon of honey, about 1/4 cup of the fruit juices and the zest. Me like zest! Start with a little zest, and add more if you want-- which is exactly what I did. Whisk it, and it's nice to let it chill a bit for the flavors to say hello to one another. I wanted protein, too. Now, why don't I poach eggs very often? Do you? When I think of poached eggs, I think of Eggs Benedict. But, um...that's not exactly healthy. I thought of Eggs Florentine, and I did have some spinach... so here's a healthy way I often prepare fresh spinach. Add some olive oil into a skillet-- not a lot, just a think coat. Add a clove or two of fresh peeled garlic, and slowly heat the oil. Now add spinach-- a LOT of spinach. I used 1/2 bag of spinach. It wilts down to nothing. In a matter of a few minutes, look! Season with a pinch of kosher salt & pepper. Want some heat? Add some red pepper flakes. This takes about 5 or so minutes to have the spinach good to go.
Bring a skillet of water to a boil. I add a little white vinegar-- oh, a splash. Hey, I don't measure! Break open an egg into a small bowl, and ease it into the boiling water.
I'm not a rocket scientist, but the vinegar helps to keep the whites from feathering out too much. It works.
We like our eggs poached between 3-4 minutes. I remove them with a "spider", or a slotted spoon works. I lay them on a paper towel.... then I slide them on top of cooked spinach. It's time to plate everything.
There's the healthy dressing....
Well? Is this healthy? Does it look exciting?
This breakfast really hit the spot for me. I ate two helpings of the fruit. I actually made more fruit, and it's ready for my lunch box. While this might not be the most exciting recipes I've ever posted, this is how we roll at home more often than I post. If anything, I hoped I inspired non-poacher cooks to try this method. As for the citrus salad.... Linda, thank you for inspiring me to make this. I'll definitely make her savory recipe, but I have a pretty big batch of the yogurt dressing to enjoy. It's so simple to make, but it helps me to stay away from things I make for the men in my life-- like Berry Puff Turnovers.
There is no recipe to print. Do you really need one? Well, Susie-- try this one for you and Mike! Thanks for your sweet emails.
Hugs & Healthy,