several varieties of citrus fruits on a plate and platter, each stopped with pomegranate and mint

Winter Citrus Salad

This celebration of seasonal fruit is the antidote to dreary, overcast winter days on a plate. Unlike the brown and gray of short December days, my Winter Citrus Salad is a feast for the eyes. Containing four different types of citrus fruits – naval oranges, pink grapefruits, pomelos, and mandarin oranges – this salad is beautiful, refreshing, and uplifting.

Oranges are a classic, staple fruit in many households, but why stop there when there’s so much variety to enjoy? Citrus fruits of all kinds have a few things in common: they’re vividly colored, bursting with bright acidity and sweetness, juicy, and oh-so fresh smelling! Take advantage of the winter growing season and try some of the others this year; I bet you’ll be glad you did.

Slices of pomelo, grapefruit, naval orange, mandarin orange, and clementine with pomegranate and mint leave sprinkled on top.

Fruit salad, while always tasty, typically makes its appearance during the summer months at picnics and graduation parties. It’s much less often that we think of fruit salad as an option during the winter. But why? With all this delicious fruit in season right now, we’ve been missing out! Bring a little pizzaz to your table this winter. Grab a sharp knife, cutting board, some fruit and try my Winter Citrus Salad!

Vibrant slices of pink, orange, red, and yellow citrus are eye-catching on a platter, especially when accented with slivers of deep green mint leaves and pops of dark red pomegranate. Not only that, but these fruits are a much needed contrast to the warm, cooked foods we often eat as winter-fare.

Close up of slices of citrus fruit with pomegranate and mint on top.

One last thing. This salad is highly forgiving. Can’t find pomelo? Tangerines or clementines look better than the mandarins? Dying to try some blood oranges? Swap out whatever citrus fruits are available or sound good. For best results, I would include a minimum of three different citrus varieties, though four or even five is definitely preferred. (I actually thought I had grabbed some clementines, but instead ended up two different types of  mandarins – oops!! Those things happen sometimes when shopping while distracted!) Also, I don’t recommend subbing in lemon or lime as these are much more sour than sweet, unlike the other fruits. Have fun with this no-cook beauty!

Winter Citrus Salad

A celebration of seasonal fruit, this salad contains slices of pink grapefruit, naval oranges, pomelo, clementines, and mandarin oranges topped with pomegranate arils and sliced mint leaves. (AIP, paleo, gluten-free, dairy-free, soy-free, egg-free, nut-free, seed-free, nightshade-free)
Prep Time20 mins
Total Time20 mins
Course: Breakfast, Dessert, Side Dish
Cuisine: American
Servings: 6 servings

Ingredients

  • 1 pomelo
  • 2 pink grapefruits
  • 2 naval oranges
  • 6 mandarin oranges
  • 1/4 cup pomegranate arils
  • 1/4 cup mint leaves

Instructions

  • Peel fruit with soft, thin, easily removable skin, like mandarins, by hand. Using a sharp knife, chop off end with stem and opposite end to create two flat surfaces. Stand up fruit on one flat end. Using knife, cut off peel in strips, rotating the fruit around in a circle until all peel has been removed.
  • Cut each citrus fruit into cross-sectional slices of even thickness. Arrange citrus slices randomly on platter or plate. Sprinkle pomegranate arils on top.
  • Chiffonade a few mint leaves (stack and fold mint leaves together, then cut with sharp paring knife into thin strips). Sprinkle over plated fruit. Garnish with remaining mint leaves.

Notes

May make in advance. If doing so, recommend waiting to cut and add mint leaves until time of serving, for freshness. Cut mint leaves can discolor on the edges.
Leftovers can be stored in the refrigerator.

Rustic banana muffin on marble slab

Rustic Banana Muffins

Some banana muffins are so tender, delicate and fluffy that 10 minutes after you eat it, your tummy feels just as hungry as before you snacked. This isn’t that kind of banana muffin. This muffin is a rustic, sturdier kind of muffin. The kind that you can grab on your way out the door and eat one-handed without making 1000 crumbs. The kind which are low enough in sugar, they aren’t dessert in disguise. You can enjoy these banana muffins at breakfast, yet they’re sweet enough to enjoy as a lower sugar treat. My favorite way to eat these banana muffins is topped with a smear of nut or seed butter and a mug of chai tea.

These gluten-free Rustic Banana Muffins are made with cassava flour. Cassava flour is one of my favorite gluten-free flours, because it bakes very similarly to wheat flour. Often it can be substituted 1:1 for wheat in recipes. It’s a little bit heavier than wheat, contributing to the overall weightiness of your baked goods – and its ability to satisfy your appetite. Cassava flour is mild and relatively neutral in flavor. Interestingly, this flour isn’t a grain. It’s a dried, ground South American root vegetable, yuca. It’s not yet quite as mainstream as some other gluten-free options, but popularity of cassava flour is rising. It’s now available at Whole Foods and on Amazon, making it more accessible than ever before.

Have time to make muffins, but not looking to eat them right away? Freeze a batch to have on hand. Individual muffins can easily be added to a lunchbox for adults or kids. Or stash them all away for when overnight guests come; defrost the night before for a head start on making breakfast. A breakfast casserole and some fresh fruit would be low-maintenance, crowd-pleasing accompaniments.

3 rustic banana muffins in a row on a marble slab

Rustic Banana Muffins

Rustic, satisfying banana muffins made with cassava flour. Perfect for adding to a lunchbox for school or work, breakfast, or dessert. (gluten-free, dairy-free, soy-free, egg-free, nut-free, and nightshade-free)
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 9 muffins

Ingredients

  • 1-1/2 cup cassava flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 pinch salt
  • 3 large bananas, mashed
  • 7.5 + 2 Tbsp water
  • 3 Tbsp ground flaxseed
  • 3 Tbsp maple syrup
  • 3 Tbsp honey
  • 3 Tbsp palm shortening, melted
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 350 degrees Fahrenheit. In a small cup, prepare "flax egg" by adding ground flaxseed and 7.5 Tbsp water. Stir and allow to sit for several minutes, until water is absorbed and consistency changes to look more like a gel. 
  • In a mixing bowl, add cassava, baking soda, cinnamon, and salt. Whisk to combine. In a second mixing bowl, add mashed bananas, 2 Tbsp water, maple syrup, honey, melted palm shortening, vanilla extract, and "flax egg". Whisk vigorously until smooth.
  • Pour dry ingredients into the wet ingredients. Using a spatula, mix until combined. Spoon batter into muffin pan. 
  • Bake for 55 minutes. If checked with a toothpick, it should come out clean. Allow to cool before removing from pan.

Notes

Makes 8-9 standard size muffins depending on size of bananas used. 
Muffins are easy to remove from a silicone muffin pan. If using a metal pan, may benefit from using paper/parchment muffin liners.
May make in advance. Store leftovers covered in refrigerator for longest "shelf-life". Muffins freeze well.
While many muffin recipes also turn out similarly well if baked in a loaf pan instead of a muffin pan, I don't recommend making banana bread with this recipe. The bread remains a little doughy, especially towards the center and bottom of the loaf.