Broiled Grapefruit and a Spring Luncheon

Spring.  A time to plant gardens, bare arms and legs, spring clean, and enjoy the outdoors.  It’s a season of renewal and growth, for the earth as well as us humans.  Spring is the time to shed our winter coats, heavy boots and sweaters, as well as old thoughts and habits that no longer serve us.  Release the old and welcome the new!

Spring also means new seasonal produce.  As I’ve progressed through my whole foods journey, I notice that I instinctively crave lighter foods that energize rather than weigh me down as the weather warms up.  What about you?  Do your food choices change with the seasons?

Broiled Grapefruit and a Spring Luncheon|Grow Eat Glow

Last week I hosted a simple luncheon for two special friends, Myda and Ana.  Let me just take a moment to tell you how much I adore these girls.  Deep conversations into the early morning hours.  Feeling connected.  Joyful.  Supportive.  Positive.  Authentic.  Beautiful inside and out!  Every girl should have friends like these.

I decided to serve them my latest recipe – Purple Cabbage Kale Salad.  This delicious, nutrient-packed salad is very simple – kale, purple cabbage, carrots, and sunflower seeds with a lemony horseradish mustard dressing.  I beefed it up by adding roasted sweet potato and eggplant, which was a perfect addition!

Broiled Grapefruit and a Spring Luncheon|Grow Eat Glow

I also had fun making a special lunch for Ana’s son.  His meal consisted of cheese wrapped in ham, orange slices, gluten free crackers, and almonds mixed with chocolate and yogurt covered raisins.

I just love those little kid trays with the separate compartments. They remind me of the school lunch trays from the ’70s.  Even though my boys are way too old for these trays, I have a few on hand for little guests.

Isn’t he a sweetheart?  That face.

Broiled Grapefruit and a Spring Luncheon|Grow Eat Glow

Dessert was also light and simple.  A Boot Camp friend gifted me with several grapefruits from her bountiful citrus trees.  I drizzled the grapefruit with honey and sprinkled chopped basil over the top.  Then I broiled the grapefruit for a few minutes, until the edges turned golden brown.

I’m not too shy to say that it was amazingly good and refreshing!

Broiled Grapefruit and a Spring Luncheon|Grow Eat Glow

If you’re not into grapefruit because of the tartness, give this recipe a try.  Broiling the fruit mellows that tart taste, and the honey adds the perfect amount of sweetness.  It’s yummy, simple, and makes a beautiful dessert presentation!

Broiled Grapefruit and a Spring Luncheon

Broiled Grapefruit and a Spring Luncheon


  • Grapefruit (1/2 grapefruit per person)
  • Honey (1 teaspoon per person)
  • Basil, chopped


  1. Turn on broiler to low setting.
  2. Cut grapefruit in half and place on baking sheet.
  3. Drizzle honey and basil over grapefruit halves.
  4. Broil, checking every 30 seconds or so until the edges are golden brown.
  5. Serve immediately.

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