i haven't been much of an orange fan in the past, mostly because of the peeling thing!, but lately i have been soooo into um!  navel oranges are the best!  no seeds, pretty easy to peel, and so yummy and juicy!  besides the obvious "high in vitamin C" thing they got goin on, they are also a good source of folate and dietary fiber, and have a decent amount of calcium and vitamin A.  they are also high in the phytochemicals hesperidin and tangeritin, which are flavonoids, that may protect against heart disease and prevent cancers of the head and neck, and limonene, which is found in the rinds and membranes and may keep the lungs healthy.  oranges also have a very low glycemic load, which is one way of expressing a food's effect on blood sugar.  so they do not raise your blood sugar at a fast rate.  AND they are considered to have anti-inflammatory properties.  you go oranges!!!
one navel orange is only 70 cals, no fat, 18g carbs, 3g fiber, and over 130% DV for vitamin C!
of course other citrus fruits are equally delicious and nutritious!...lemons, limes, tangerines, and grapefruit!
last night i made citrus ginger beef stir-fry over brown rice....i surprised myself by how good it was!
-in a large plastic freezer bag, combine the zest of an entire orange, the juice of half the orange, 1/4 cup soy sauce, 1 tbsp sesame oil, and 1 tbsp honey or agave.  add a 10-12 oz sirloin steak (i used an organic grass-fed one! - thanks Jane!!!).  close the bag and coat the steak with the marinade and refrigerate for at least 30 minutes.
-take steak out and let sit at room temp for 10 minutes, save marinade!  in mean time, chop 3 garlic cloves, a 1" square of peeled fresh ginger, 2 green onions, and one head of broccoli.  heat large skillet to medium-high, add 2 tbsp olive oil, and sautee veggies until slightly softened, about 5-8 minutes.  take out of pan and set aside. 
-slice beef into thin strips and add to same pan, cook only 2-3 minutes, then add veggies back in.  add 2 tbsp cornstarch to marinade, mix together until it is almost dissolved, and pour sauce over meat and veggies, cook an additional 2-3 minutes, until sauce has thickened.  serve with brown rice and orange segments from leftover 1/2 orange.
picture on facebook!!!

also on tap this week, orange and mustard crusted salmon over leeks and potatoes, and orange glazed chicken with kale and buttermilk mashed potatoes!

if you have tried on of my recipes....PLEASE post a comment and let me know!  share your thoughts with the other readers!  THANKS!