Citrus season is one of the gifts of winter that keeps me hanging in there until summertime rolls around again. I love that during the dreariest and chilliest part of the year, that citrus can give any dish a bit of brightness. I also don’t think its coincidence that citrus is loaded with Vitamin C when our bodies need it most. One of my favorite citrus of the season is grapefruit. I have so many memories growing up eating grapefruit sprinkled with sugar and sharing a half with my mom. It’s still one of my favorite ways to eat it, so I took that same idea and turned it into a fun new way to enjoy grapefruit as a complete meal for breakfast. My broiled grapefruit, yogurt, and granola bowls are so delicious and healthy and you will love adding them into your breakfast rotation for a little something different.
The weather has been a little warm here in Texas this week and I have been craving fresh salads with lots of fresh ingredients including anything and everything citrus! I made a lunch based on these cravings yesterday that will be on a weekly rotation in my house from here on out. It was one of those salads that was a happy accident that came from using ingredients I had in the fridge! I literally couldn’t stop saying “mmm” to myself while I was eating it (you know what I am talking about) and knew I had to share it with you all as soon as possible! My chili grapefruit salmon salad is not only super healthy, but is also full of fresh flavors that truly make the perfect lunch or light dinner any night of the week!
