Winter fruit salad Robb Wolf & Nicki Violetti | February 1 2005
Time: 20 minutes
Ingredients: 1 medium blood orange 1 medium ruby red grapefruit 1 medium Fuji apple 1 medium Valencia orange 1 handful of fresh mint ¼ cup pecans Juice from ½ lime ½ tsp cinnamon
Coarsely chop pecans and set aside. Peel orange, blood orange, and grapefruit and separate into slices. The grapefruit will require some extra effort to remove the thick cortex. Chop each slice into fifths and place in bowl. Cut apple into eighths and then cut into smaller bite-sized pieces. Add to bowl. Mince the mint and add to salad. Add pecans, drizzle with lime juice and sprinkle with cinnamon. Mix and enjoy! Makes ~ 6 Cups
Zone Blocks: Salad contains: 8 blocks carbohydrate, 4 blocks fat 1.5 Cups contains 2 carb blocks and 1 fat block.
Light, fluffy and super yummy. Fresh out of the oven with a pad of buettr is a must (sorry vegans). The honey and banana combo makes these muffins the perfect comfort muffin . Can't miss with walnuts; though pecans are also delicious. There is life after gluten and Jessica holds the oven mitts. Thank you for the recipe!
2 | 2014-03-05
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