Healthy Orange Recipes

Yesterday I posted about oranges. I’ve scavenged the internet to bring to you some of the yummy, yet healthy orange recipes that I found-Enjoy!

Pork Roast with an Orange Twist

What’s in it:

  • 4 bacon strips, diced
  • 1 boneless pork shoulder butt roast (3 to 4 pounds)
  • 1 large onion, thinly sliced
  • 1-1/2 tsp minced garlic
  • 1 jalapeno pepper, seeded and finely chopped
  • 4-1/2 tsp chili powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup Chicken Broth
  • 2/3 cup orange juice
  • 1/4 cup almond flour
  • Hot mashed cauliflower, optional

How to make it:

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Cut roast in half. Brown meat in drippings on all sides. Transfer to a 5-qt. slow cooker, reserving 1 tablespoon drippings. Brown onion in drippings. Add garlic and cook 1 minute longer. Add the jalapeno, chili powder, salt and pepper. Gradually stir in 1/2 cup chicken broth, orange juice and bacon; pour over roast. Cover and cook on low for 4-1/2 to 5 hours or until meat is tender. Remove pork and onion to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine flour and remaining broth until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and mashed ‘potatoes’ if desired. Yield: 8 servings

Blood Oranges and Sea Bass

What’s in it:

  • 6 blood oranges
  • Four 6-ounce fillets (with skin) striped sea bass, skin scored
  • Coarse salt and freshly ground pepper
  • 1 tablespoon olive oil
  • 6 tablespoons unsalted cold butter
  • 2 shallots, cut into 1/4-inch dice
  • 1 oz small pitted green olives, cut into quarters

How to make it:

Squeeze 3 to 4 oranges to make 1 cup juice; set aside. Remove and discard the peel and pith of the remaining oranges. Using a sharp knife, remove the segments, and set aside in a small bowl. Sprinkle fish with salt and pepper. Heat oil in a medium skillet over medium-high heat. Add fish, skin side up; cook until golden brown, about 3 minutes. Turn fish over, reduce heat to medium, and continue to cook until fish is opaque and completely cooked through, about 3 minutes. Transfer fish to a serving dish; keep warm. While fish is cooking, melt 1 tablespoon butter in a small saucepan over medium heat. Add shallots, and cook, stirring, until light golden brown, about 5 minutes. Add orange juice, and bring to a simmer. Cook until juice has reduced by half, about 5 minutes. Remove from heat, and whisk in the remaining 5 tablespoons cold butter, 1 tablespoon at a time. Stir in orange segments and olives. Pour sauce over the fish, and serve immediately. (Martha Stewart)

Orange Cake

2 oranges
4 eggs
¾ cup agave nectar
2 cups blanched almond flour
½ teaspoon celtic sea salt
1 teaspoon baking soda

How to make it:

 Wash the oranges and boil them whole (peel and all) for 1 ½ hours, or until soft. Place whole oranges (peel and all) in a food processor and blend until smooth. Process in eggs, agave, almond flour, salt and baking soda until well blended. Pour batter into a greased 9-Inch round cake pan. Bake at 375° for 45-50 minutes, until a toothpick stuck in the center comes out clean. Cool in the pan for 2 hours. Serve (Elana’s Pantry)

Orange Arugula Salad
What’s in it:
4 cups arugula
2 oranges, peeled and cut into segments
3 tbsp olive oil
1 tbsp balsamic vinegar
celtic sea salt to taste

How to make it: 

Place arugula and oranges in a bowl. Drizzle with olive oil and vinegar, then sprinkle with salt. Toss and serve . (Elana’s pantry)

Grilled Chipotle Orange Chicken
1 lb chicken breast, boneless, skinless
3 cloves garlic, pressed
tbsp herbes de provence
2 tbsp agave nectar
1 tsp celtic sea salt
1 tbsp chipotle chile powder
1 cup orange juice, freshly squeezed

How to make it: 

Rinse chicken breasts and pat dry with a paper towel. Place chicken in a 9×13 inch pyrex baking dish. Pour orange juice over chicken breasts. In a small bowl, combine garlic, herbes de provence, agave, salt and chipotle, then rub mixture onto chicken breasts. Marinate chicken in refrigerator, time permitting for up to 5 hours. Place chicken breasts on a plate, and reserve marinade. Grill each side of chicken on barbecue until chicken is cooked through. Cook marinade, bringing to a boil, then reduce heat and cook for 10-15 minutes. Serve chicken with marinade (Elana’s Pantry)

Orange Coconut Cake

What’s in it:

  • 6 eggs
  • 1/4 cup coconut oil
  • 1/4 cup coconut milk
  • 6 tbsp raw honey
  • 1 tsp vanilla extract
  • 1/2 tsp orange zest
  • 1/2 cup coconut flour
  • 1/2 tsp baking powder (aluminum free)
  • 1/2 tsp sea salt
  • juice of 1/2 medium orange

How to make it:

Take your eggs out of your refrigerator and allow them to come to room temperature. Preheat the oven to 350 degrees. Measure out coconut oil and place in an 8″x8″ pan. Place the pan in the oven to melt the coconut oil. While the coconut oil is melting, whisk the eggs, coconut milk, honey, vanilla and orange zest together. Once the coconut oil is melted (probably around five minutes or less), remove the pan from the oven and let it cool while you mix in the rest of your ingredients. Combine coconut flour, baking powder and sea salt. Stir the dry ingredients into the wet. Once your pan is cooled enough to handle, carefully swirl your coconut oil around your pan in order to grease all sides. Then pour the coconut oil into the batter and mix until all lumps are gone. Pour the batter into your greased pan and place on the middle rack of the oven. Bake for 35-40 minutes, until browned on top and a toothpick comes out clean.Place the cake on a cooling rack. After the cake has cooled a bit, but is still warm, poke holes all over the top with a fork. Juice the orange half right over the whole cake, making sure to evenly distribute the juice.



  • 1/2 cup coconut oil, melted in a glass bowl
  • 9 drops of liquid stevia (alternatively, you could use a couple of teaspoons of raw honey)
  • 1 packed tsp orange zest
  • 1/2 tsp vanilla extract
  • pinch of salt

How to make it:

Mix all ingredients into warm coconut oil. You are now going to place the bowl into the freezer in order to cool it down. It is very important to check on it every couple of minutes to catch it before it gets too cold. You want to take it out of the freezer right when it starts to get cloudy. At this point the cold bowl (and your cool kitchen) will continue to turn the liquid oil into a solid. Continue to whisk the frosting as it gets cloudier and cloudier and eventually turns into a whipped butter consistency. The idea is to get a bit of air into it. Once it is to a whipped (very soft) butter consistency plop it onto your cooled cake. Frost it very quickly before the coconut oil hardens. It will seem like a pretty thin layer of frosting, but it is just enough. (Nourishing Days)

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