Cinnamon Orange Slices


  • 2 medium oranges 
  • Ground cinnamon and/or ground ginger 


  1. Peel the oranges, removing white pith. Cut the oranges horizontally into ¼ to ½ inch thick slices. Remove seeds.
  2. Arrange slices on serving plates. Sprinkle orange slices lightly with cinnamon and/or ginger. 

Makes 2 servings

Tip: Try baking oranges in oven at 350 degrees Fahrenheit for 15 minutes.

Orange Almond Salad


  • 1½ cup assorted greens
  • 1 navel or mandarin orange, peeled and separated into sections (may substitute canned mandarin oranges, drained and rinsed)
  • ¼ cup thinly sliced celery
  • 1 Tablespoon chopped green onion
  • 2 Tablespoons cider vinegar
  • 1-2 Tablespoons sugar or honey
  • 1 teaspoon olive or canola oil
  • 1 Tablespoon toasted slivered almonds


  1. Wash hands with warm, soapy water.
  2. Combine greens, orange sections, celery, and green onions in a large bowl.
  3. Place salad on two salad plates and garnish with ½ Tablespoon of almonds over each salad.
  4. Combine vinegar, sugar or honey, and oil in small mixing bowl; stir until well blended and drizzle over each salad.  Serve immediately.

Makes 2 servings.

Sunshine Salad


  • 5 cups spinach leaves (packed, washed, and dried well)
  • ½ red onion (sliced thin)
  • ½ red pepper (sliced)
  • 1 cucumber (whole, sliced)
  • 2 orange (peeled and chopped into bite-size pieces)
  • 1/3 cup vinaigrette dressing (“lite”, around 15 calories per tablespoon or less)


  1. Wash hands with warm, soapy water.
  2. Toss all ingredients together in a large bowl.
  3. Add dressing and toss again. Serve immediately.

Makes 5 servings.

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