Wake up to wellness with two recipes using Florida Orange Juice

Spring is in the air, and that means we can look forward to colourful blossoms and new adventures. To show us how to wake up to wellness with fresh, nutritious recipes we welcomed registered dietitian Sue Mah.

Fluffy Orange Pancakes – recipe by Sue Mah, RD

Ingredients

1 egg
1½ cups milk
¾ cup Florida Orange Juice
2 Tbsp butter, melted
1 tsp vanilla extract
1½ Tbsp orange zest
2 cups all-purpose or whole wheat flour
2 Tbsp sugar
4 tsp baking powder
½ tsp salt
butter or oil for cooking

 Directions

1. In a large bowl, whisk egg and milk. Add orange juice, melted butter, vanilla extract and orange zest. Whisk to combine.
2. In another bowl, stir together flour, sugar, baking powder and salt. Add to the orange juice mixture and stir just enough to moisten.
3. In a large skillet, melt butter / heat oil over medium high heat to coat the pan. 
4. Pour in ¼ to 1/3 cup of batter for small pancakes, or ½ cup of batter for large pancakes. Cook for about 1½ to 2 minutes or until small bubbles begin to appear and the pancake begins to set. The bottoms should be golden. Flip the pancake and cook for another 30 seconds to 1 minute or until set. 
5. Enjoy with your favourite toppings!

Makes 12-16 small pancakes or 8 large pancakes

Shrimp Quinoa Bowl – recipe by Florida Orange Juice

Ingredients

2 cups water
1 cup quinoa
1 cup Florida Orange Juice
1 Tbsp hot sauce
1 Tbsp honey
1 Tbsp soy sauce
6 Tbsp vegetable oil, divided
2 Tbsp lime juice
1 Tbsp white miso
1½ lb shrimp, peeled and deveined
¼ tsp kosher salt
1/8 tsp ground black pepper
1 bell pepper, diced
1 English cucumber, sliced into half moons
3 scallions, sliced
1 avocado, sliced
1 tsp sesame seeds
2 Tbsp cilantro, chopped

Directions

1. Place water in a pot and bring to a boil.
2. Add quinoa, reduce to simmer, cover, and cook for 15 minutes. Fluff with a fork.
3. While quinoa is cooking, place Florida Orange Juice, hot sauce, honey, soy sauce, 4 Tbsp vegetable oil, lime juice and miso in a bowl and whisk together. Remove half and set aside.
4. Add shrimp to the remaining half and marinate for 15 minutes.
5. Heat a large skillet over medium-high heat and add 2 Tbsp vegetable oil.
6. Season shrimp with salt and pepper then add shrimp to wok and sauté, cooking approximately two minutes per side until pink and cooked through. 
7. Place ½ cup quinoa in a bowl and top with pepper, cucumber, scallions, avocado and shrimp. 
8. Drizzle with dressing that was set aside and garnish with sesame seeds and cilantro.