With a simple addition, you can add a flavorful, healthy boost to many everyday recipes.

"One hundred percent orange juice is one of the most popular and naturally healthy beverages, and it enhances a recipe's nutrition and taste," said Chef Michel Nischan, a healthy-cooking expert and author of "Taste Pure and Simple" and "Homegrown Pure and Simple."

Adding 100 percent orange juice to recipes can have many benefits, from boosting antioxidants to providing daily fruit servings. Most importantly, using pure orange juice when cooking and baking adds essential vitamins and nutrients such as potassium, folate and vitamin C.

Try these juicy recommendations from Nischan:

• To reduce salt and add flavor, replace half the soy sauce called for in a marinade with orange juice.

• Substitute orange juice for the water in your oatmeal for a nutrient boost.

• Use pure orange juice instead of water or milk in quick bread or muffin recipes for added antioxidants.

• Try pure orange juice as a sodium-free marinade or glaze and take advantage of its meat-tenderizing abilities.

Look for more of Nischan's healthy recipes using orange juice at www.FloridaJuice.com/Nischan.

1 cup sliced almonds, divided*1 whole orange1 egg2/3 cup 100% orange juice1 cup 2 percent reduced fat milk2 tablespoons grapeseed oil or canola oil3/4 cup buckwheat flour1 cup all purpose flour1 tablespoon baking powder1/4 teaspoon saltPreheat oven to 375 degrees.Spread almonds over a cookie sheet and bake 5 to 7 minutes until nicely browned. Remove and cool at room temperature.Grate zest of orange, being careful not to grate into white pith. Peel remainder of skin and slice between membranes to separate each orange segment. Set aside for garnish.Combine egg, orange juice, milk and oil in medium bowl and mix well. In large bowl, combine both flours, baking powder and salt with reserved orange zest. Add liquid to dry ingredients and mix thoroughly, being sure to leave some lumps. Set aside¼ cup almonds for syrup, then gently mix remaining¾ cups into batter until ingredients are combined, but still lumpy. (Do not overbeat or stir until smooth, as this will make pancakes tough.)Ladle batter onto hot, non-stick skillet coated with cooking spray and cook until some bubbles begin to appear on top, about 3 minutes. Flip cake over and cook 2 minutes. Serve immediately with orange-almond syrup and garnish with orange segments.Makes 6 servings, 2 (4-inch) pancakes each.*Note: While almonds provide a healthy fat, this ingredient may be removed to reduce the recipe's fat content by 18 grams.<i>Nutrients per serving: 530 calories (41 percent calories from fat), 15 grams protein, 65 grams carbohydrates, 7 grams fiber, 25 grams total fat (saturated 3 grams, mono 14 grams, poly 6 grams), 600 milligrams sodium, vitamin A 6 percent DV, vitamin C 100% DV, calcium 45 percent DV, iron 25 percent DV Analysis from Genesis R&D by ESHA Research, Inc.</i>

1 cup orange juice1 cinnamon stick½ cup light maple syrup¼ cup reserved roasted almondsSimmer orange juice and cinnamon stick in small saucepot over medium heat until reduced to ½ cup, about 15 minutes. Add maple syrup. Remove cinnamon stick, stir in reserved roasted almonds and serve warm.

1 cup orange juice1/4 cup fresh lime juice1 medium onion, peeled and cut into 1/4-inch strips2 medium red bell peppers, seeded and cut into ¼-inch strips2 medium yellow peppers, seeded and cut into ¼-inch strips3 oranges, peeled and cut into segments1 cup fresh cilantro leaves2 teaspoons ground cumin2 teaspoons ancho chili powderSalt and pepper to taste24 10- to 15-count shrimp (about 1½ pounds), peeled and de-veined2 tablespoons grapeseed or canola oil, dividedNon-stick cooking spray12 6- to 8-inch whole-wheat tortillasCombine all ingredients, except shrimp and oil, in medium mixing bowl. Season with salt and pepper. Toss shrimp into marinade and refrigerate 2 hours.To cook, remove shrimp from marinade and let drain 5 minutes. Drain vegetables from marinade through large colander over saucepot. Bring reserved marinade liquid to boil, then reduce heat and simmer 5 minutes; set aside.Heat large cast-iron skillet over medium-high heat. Add half of oil to skillet. Add shrimp and sauté until lightly browned and cooked through. Remove shrimp from skillet and keep warm. Add other half of oil to skillet, followed by drained vegetables. Cook until onions are translucent, about 5 minutes. Turn heat up to high and spread vegetables evenly throughout skillet. Vegetables will start to brown on bottom of skillet. Arrange shrimp over vegetables and add reserved marinade.Heat large skillet over medium-high heat. Lightly spray one side of each tortilla with non-stick cooking spray. Place tortilla, sprayed-side down, into hot skillet. Cook until tortilla begins to expand, about 1 minute, then flip and cook another minute. Place tortilla on a large napkin or dish towel. Repeat until all tortillas are cooked. Stack tortillas as cooked, then wrap with napkin or towel and place on serving plate.Serve immediately with side of your favorite guacamole and plate of warmed whole-wheat tortillas.Makes 6 (14½-ounce) servings<i>Nutrients per serving: 500 calories (22 percent calories from fat), 28 grams protein, 67 grams carbohydrates, 10 grams fiber, 12 grams total fat (sat 0.5 grams, mono 7 grams, poly 4 grams), 607 milligrams sodium, vitamin A 45 percent DV, vitamin C 70 percent DV, calcium 10 percent DV, iron 35 percent DV Analysis from Genesis R&D by ESHA Research.</i>

Pancakes wake you up when the taste of orange juice is cooked right in. Most importantly, using pure orange juice when cooking and baking adds essential vitamins and nutrients such as potassium, folate and vitamin C.Submitted Photo