Almost everyone is getting ready for Superbowl feasts and Valentine’s day treats, and all of that is good and well. I even have an awesome Superbowl appetizer recipe coming for you, tomorrow! But, just thinking about all of the (unhealthy) food that is going to be gracing coffee tables and counter tops alike, makes me a little scared for my physique. So, in prepping for the Superbowl and the super bowl of chips and salsa, I have this delicious 50/50 juice for you.
What does 50/50 juice mean? You might ask. When making juices, I try to get a good balance of vegetables and fruit so that there is not too high of a sugar level, but also so that the juice actually tastes good and is extremely enjoyable. I feel that with this juice I’ve found a pretty good balance of that, but if you want to give it a lil’ extra boost of vitamins feel free to add some dark, leafy greens into the mix. After that, your juice may turn a disgusting color, but it will still taste good and be even better for you!
- 3 Carrots
- 3-4 Small Satsuma Tangerines, Peeled
- 1 Small Fuji Apple, Cored
- 1 1/2 Cup Green Grapes
- 3-4 Stalks of Celery
- Place all ingredients through your juicer, stir juice together and if you’d like it colder, serve over ice.
I’ve been a lover of Asian food ever since I was a child. I think that it started with the semi-fancy Chinese restaurant that was near my house that my parents used to take my sister and I to pretty often. Over the years the servers and managers came to know us and greet my family with big smiles and great service. A few years ago, the restaurant moved due to construction and even though they are not far away, it has been a long time since I’ve been and I haven’t really bothered to see if they have any options for me.
There were many dishes that I enjoyed, but when I was thinking up Citruslove posts for this month, the Lemon Chicken dish that I used to order came to mind. The plate was simple, because it was family style dining, with a large boneless chicken filet covered in bread crumbs and pan-fried so that the crust was extra crispy. The filet had a healthy dose of lemon juice squeezed over it to add some acidity to what was basically a large chicken strip, but I loved it. The thought of eating chicken now is a bit appalling, but this seitan version is even better! Because the seitan is baked, there is no need for frying and I’ve added some more herbs and spices to punch up the flavor.
There are a few different ways that you can alter the preparation of the seitan. I only baked it originally, but the recipe is written as to how I recommend that you cook it so that you get a better texture from your wheat meat. You also don’t have to use Panko Crumbs specifically, you may also use a bread crumb/sesame seed crust, but I like using Panko because of the large size of the crumbs and the crunchiness it has once baked.
This past week has been a full-on whirlwind of emotions for me. I’ve been excited about how things are going for this blog, and seeing that my hard work is starting to pay off in a way that it tangible; as opposed to me just being happy to do this. But, I’m having a hard time organizing the rest of my life, my total aspirations, and narrowing down a lot of options into one solid path. This, in turn, is affecting my personal life and creating a lot of stress that shouldn’t be there and that I like to keep inside my brain instead of verbally work things out. I’m continually trying to change this, and soon! Now, for more hard work in the hopes of less turbulence in the near future.
Even saying that much leaves me feeling a bit more relieved, but I guess we all have those moments, right? Right?! 😉 In between thoughts of the future and the present, I concentrate on coming up with fun recipe ideas. This waffle recipe I made on a whim, knowing that I love the combination of oranges and chocolate (as seen in my Orange thumbprint cookies and Raw Orange Chocolate Pudding), I thought this would be the perfect way to bring this pairing to a breakfast dish!
I love this recipe because it’s easy to make, and you most likely have all of the ingredients on hand! You can make this recipe gluten-free by substituting the flour for more oats, like my Carrot Waffle Recipe, just make sure that the texture to the batter is still pretty smooth.