Pumpkin Morning Glory Muffins

Pumpkin Morning Glory Muffins || Runway Chef #muffins #breakfast As much as we’d all like to, we all can’t live on turkey, stuffing, and pumpkin pie alone come Thanksgiving day (believe me, I’ve tried). Like any other day, it’s important to make sure you eat a hearty and healthy breakfast. Besides, I don’t know about you, but I’ve attempted the whole skip-eating-in-the-morning-to-save-for-dinner thing, and the verdict is, I love food too darn much to EVER skip eating. So I decided to remedy the Thanksgiving day breakfast woes with these pumpkin morning glory muffins (a fall take on my all-time favorite muffins). They are equal parts delicious, festive (they have pumpkin and tons of spices), and healthy (thanks to some sneaky veggies!). Not only will these muffins satisfy the morning hunger pains, they’ll also leave you feeling guilt-free enough to indulge in that second piece of pie later in the day (because obviously eating veggies for breakfast deserves a reward). Bring it turkey day, I’m armed with muffins and ready for you!

Pumpkin Morning Glory Muffins || Runway Chef #muffins #breakfast Pumpkin Morning Glory Muffins || Runway Chef #muffins #breakfast Pumpkin Morning Glory Muffins || Runway Chef #muffins #breakfast

Pumpkin Morning Glory Muffins || Runway Chef #muffins #breakfast Pumpkin Morning Glory Muffins || Runway Chef #muffins #breakfast

Pumpkin Morning Glory Muffins
Yields 18
A seasonal twist on the popular morning glory muffins with pumpkin, parsnips and cranberries
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Ingredients
  1. 2 cups all-purpose flour
  2. 2 teaspoons baking soda
  3. 1/2 teaspoon salt
  4. 2 tablespoons chia seeds (optional)
  5. 2 teaspoons cinnamon
  6. 1/4 teaspoon ginger
  7. 1/2 teaspoon allspice
  8. 10 grates of fresh nutmeg
  9. 1/4 cup honey
  10. 1/4 cup brown sugar
  11. 2 tablespoons molasses
  12. 1/3 cup oil (vegetable or coconut)
  13. 2 eggs
  14. 2 teaspoons vanilla
  15. 1 cup pure pumpkin puree
  16. 1 large carrot, grated (should equal about 1 cup grated)
  17. 1 large parsnip, grated (should equal about 1 cup grated)
  18. 1/2 cup shredded, unsweetened coconut
  19. 1/2 cup pecans, chopped
  20. 1/2 cup dried cranberries (you could also use raisins or chopped dates)
  21. 1 apple, cut into small cubes
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a large bowl, combine the flour, baking soda, salt, chia seeds (if you are using them), and spices. Whisk to combine.
  3. Next, mix in the sugar, honey, molasses, oil, eggs, and pumpkin puree, stirring just until everything is mixed.
  4. Lastly, fold in the fruits and vegetables, making sure not to over mix.
  5. Grease or line a muffin pan. Then use a 1/3 scoop to fill each tin up. Bake the muffins for about 25 minutes, or until a toothpick inserted in the center of a middle muffin comes out clean. Remove the pan and allow the muffins to cool for a couple minutes before removing them from the pan.
Notes
  1. Store leftover muffins in a tightly sealed ziplock bag. I usually keep the bag on the counter for 2 days and then, if there are still muffins left, I keep the rest in the fridge for up to a week.
  2. The fruits and vegetables are all fairly interchangeable. Feel free to use the nuts or dried fruit of your choosing and if you don't have parsnips you can simply do a totally of 2 carrots.
Runway Chef http://www.runwaychef.com/
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1-Minute Coffee Cake In A Mug

1-Minute Coffee Cake In A Mug @runwaychef #breakfast #easyrecipes You know those crisp, cool mornings where you’re like “Oh man, this smoothie is just killing it this morning.” Yeah, me either. I mean let’s be real. No one wakes up on a 30 degree day and happily chugs down their ice-cold smoothie and thinks to themselves “Who needs a soft, buttery, warm, delicious baked good when you’ve got a smoothie?”. Don’t get me wrong, I love my smoothies, but living in a place where Fall and Winter exists, drinking a cold drink first thing in the morning isn’t always easy to do. Sometimes I just want all of the muffin/scone/biscuit/cinnamon roll/coffee cake treats I can possibly have as soon as the seasons change. By sometimes, I of course mean all the time, so to prevent over-indulging, I try not to keep baked goods around the house during the week. But when you need a baked good, you NEED a baked good (I know you know what I’m talking about). This little coffee cake was born in one such time of need. It was an early morning, I had lots of work to do and no time to bake, but I just had to have something to go with my cup of coffee. Hello coffee cake in a mug! But wait, there’s more. As in crunchy topping more (you know there couldn’t be coffee cake without some buttery topping on there). Annnnnd, there’s also a pumpkin version (because obviously everything needs pumpkin for fall). I don’t know whether it’s totally genius that I discovered this (Because, hello! Coffee cake whenever I want it!) or totally bad that I figured this recipe out (because coffee cake whenever I want it isn’t so good for my waistline). Either way, I know you’re going to thank me for making your weekdays taste a little better….

1-Minute Coffee Cake In A Mug @runwaychef #breakfast #easyrecipes 1-Minute Coffee Cake In A Mug @runwaychef #breakfast #easyrecipes 1-Minute Coffee Cake In A Mug @runwaychef #breakfast #easyrecipes 1-Minute Coffee Cake In A Mug @runwaychef #breakfast #easyrecipes

1-Minute Coffee Cake In A Mug
Serves 1
A warm, buttery coffee cake that can be made in 1 minute using your microwave; perfect for a quick weekday treat
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Prep Time
1 min
Cook Time
1 min
Prep Time
1 min
Cook Time
1 min
Cake
  1. 2 tablespoons of sugar (I like to use brown, I have also tried it with Truvia, which works well)
  2. 1 tablespoon of butter
  3. 2 tablespoons of Greek yogurt
  4. Dash of vanilla
  5. 1/4 teaspoon of cinnamon
  6. Dash of nutmeg
  7. 1/4 cup all-purpose flour
  8. 1/8 teaspoon of baking powder
  9. Pinch of salt
Topping
  1. 1 tablespoon of butter (use cold butter straight from the fridge for the crumbliest topping)
  2. 2 tablespoons of flour
  3. 1 tablespoons of brown sugar
  4. 1/4 teaspoon of cinnamon
  5. Dash of nutmeg
Instructions
  1. Place the butter in a mug. Microwave for 10-15 seconds to soften the butter. Remove from the microwave and stir in all ingredients, except for the flour. Mix until well-combined. Fold the flour in, making sure to not over-mix. Using your spoon gently push the batter together into the bottom of the mug. Set aside.
  2. To make the topping, use your fingers to mix the butter, flour, sugar and spices together to form a crumbly mixture. Add to the top of the cake.
  3. Microwave the cake for 60 seconds (the time may vary depending on your microwave, but it should take anywhere from 50-90 seconds). Serve immediately with milk or coffee.
Notes
  1. If you don't eat the whole thing at once, a) what is wrong with you?! and b) you can reheat it for 30 seconds in the microwave.
  2. To make a pumpkin version of this cake, simply reduce the Greek yogurt to 1 tablespoon and add in 2 tablespoons of pure pumpkin puree. Everything else stays the same.
  3. If you decide to use a sweetener other than sugar just be conscious of the substitution amounts (i.e. for the Truvia, I used 3 teaspoons in place of the 2 tablespoons of sugar).
Runway Chef http://www.runwaychef.com/
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Orangeberry Smoothie + Florida OJ Tailgate Party

Orangeberry Smoothie via @runwaychef #breakfast #healthy #fruit I participated in an Influencer Activation Program on behalf of Mom Central Consulting for the Florida Department of Citrus. I received a promotional item to thank me for participating.

Growing up, I’d watch everyone in my family start their morning with a glass of orange juice. At the time, pulp wasn’t quite my thing, so my Mom would sneak my OJ (always 100% Florida) to me in the form of a fruit smoothie, and boy am I glad she did. Do you know how much vitamin C is in just one 8-ounce glass of 100% Florida Orange Juice? Let me tell you…it’s a lot, as in ‘more than 100% of your daily value’ a lot. It also counts as one serving of fruit, serves as a good source of folate, thiamin and potassium, and is free of sodium, cholesterol, fat, and, something that is hard to find in most juices today, it is free of added sugar. Obviously I wisened up and now drink loads of OJ (pulp, no pulp, I’ll drink it all), but I still love adding it to my morning smoothies, and even more so, I love cooking with it (one of my favorite things to do is add it it to pork chops with apples and onions). The Florida Department of Citrus is working to help people (like my 5-year-old pulp hating self) to understand just how wonderful, healthy, delicious, and versatile Florida OJ is and I’ve teamed up with them to help them spread the message.

In honor of working with FDOC I wanted to share the recipe for their Orangeberry Smoothie, along with the healthy adjustments I make to it when I’m drinking it as my morning smoothie.

orange juice smoothie via @runwaychef

Orangeberry Smoothie
Serves 1
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Ingredients
  1. 4 ounces Florida orange juice
  2. 1/4 cup fresh Florida strawberries, sliced (I also like using a mix of berries, including blueberries, raspberries, blackberries and cherries)
  3. 1 frozen banana
Instructions
  1. In a blender combine all ingredients and blend until smooth. Pour into a glass and serve.
Notes
  1. To make this a more decadent treat for dessert add a 1/2 cup of ice cream (or frozen non-dairy product for vegans) in place of the frozen banana, and also add in 1 cup of ice.
Adapted from Florida Orange Juice
Runway Chef http://www.runwaychef.com/

OJ also makes a splash when added to sauces, salad dressings, and even soups. With tailgating season coming up, there will also be plenty of opportunities for you to sneak some healthy OJ into all those game time apps. And speaking of game time, Florida OJ is throwing a tailgating event in New York City on Tuesday, Aug. 19. Come check it out! Special guest and sports broadcaster Erin Andrews will stop by to share her top tailgating tips. You can find out all the deets and RSVP here. Not going to be in the area? Follow along on my Facebook, Twitter and Instagram as I share live updates from the event with the hashtags #OJTailgate and #OJSelfie. Also make sure you’re following Florida Orange Juice on Twitter and Facebook for more event fun, OJ facts, and recipe ideas.

I’d love to know, what’s your favorite way to have orange juice?

Blueberry Peach Cobbler w/ Lime & Lavender Cornmeal Biscuit Topping

Blueberry Peach Cobbler w/ Lime & Lavender Cornmeal Biscuit Topping || Runway Chef Last week I sent Mr. RC I text that read something like ” I can’t decide between a betty, a crisp, a crumble, a buckle, or a cobbler!”. He, of course, had no idea what I was talking about. And to be honest, I’m not so sure I had much of an idea either. I had made things with crumb toppings or biscuit topping before, but I never really knew the exact definitions of each. I just knew I wanted fruit with some kind of crunchy topping. I stumbled upon this article which helped me clarify the difference between a ‘betty’ and a ‘buckle’ and everything in between and ultimately decided biscuit topping was just what I was looking for (because then it totally counts as a breakfast food, too!). So on the one 90 degree day we’ve had all summer I got to work baking up this blueberry peach cobbler (because ovens, cast iron skillets and 90 degree days make total sense together). I think I sweated out every liquid ounce in my body, but that just meant I could justify eating half the pan of blueberry peach cobbler, obviously with lots of vanilla ice cream to cool me down!

Did you know the difference between all the different fruit desserts? If so, which is your favorite? Mine are definitely the cobbler and crumble!

fruit cobbler recipe blueberries and peaches blueberry peach cobbler cobbler with biscuit topping Blueberry Peach Cobbler w/ Lime & Lavender Cornmeal Biscuit Topping || Runway Chef peach blueberry cobbler blueberry and peach cobbler blueberry peach cobbler recipe

Blueberry Peach Cobbler with Lime, Lavender, Cornmeal Biscuit Topping
Serves 6
A fresh summer fruit cobbler with crunchy biscuit topping, perfect for dessert or morning-after breakfast
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Prep Time
10 min
Cook Time
28 min
Total Time
1 hr
Prep Time
10 min
Cook Time
28 min
Total Time
1 hr
For Filling
  1. 2 pounds ripe peaches (about 6 medium)
  2. 1 cup fresh blueberries
  3. 1/4 cup sugar
  4. 1 tbsp cornstarch
  5. Juice from 1 lime
  6. Pinch of salt
For Biscuit Topping
  1. 1/2 cup unbleached all-purpose flour
  2. 3/4 cup stone-ground cornmeal
  3. Zest of 1 lime
  4. 3 tbsp sugar
  5. 3/4 tsp baking powder
  6. 1/4 tsp baking soda
  7. 1/4 tsp salt
  8. 5 tblsp cold unsalted butter, cut into small cubes
  9. 1/3 cup plain greek yogurt
  10. 2 tablespoons of heavy cream
  11. 1/2 teaspoon of dried lavender
Instructions
  1. Preheat the oven to 425 degrees.
  2. For the filling: Cut the peaches in half and remove the pits. Then cut each half into 4 slices. Spread the the peach slices evenly across the bottom of a 10-12 inch cast iron skillet.
  3. Sprinkle on the blueberries, then the cornstarch, sugar, lime juice and salt. Gently toss to coat the fruit. Let stand for 30 minutes.
  4. After 30 minutes, bake the fruit until it begins to bubble around the edges, about 10 minutes.
  5. For the biscuit topping: While the fruit is baking, in a food processor pulse the flour, cornmeal, lime zest, sugar, baking powder, baking soda, salt and lavender for a few seconds. Add the butter and pulse until the mixture resembles a coarse meal (should need about ten 1-second pulses). Transfer the mixture to a mixing bowl; add the yogurt and mix with a rubber spatula until a dough forms. (Don’t over mix the dough, or the biscuits will be tough).
  6. To assemble the cobbler: After the fruit has baked for 10 minutes, remove from the oven and spoon on small mounds of the biscuit dough, spacing the mounds about 1/2 inch apart (they should not touch). I had a total of 9 biscuit mounds on my cobbler.
  7. Bake until the biscuits are golden brown and the fruit is bubbling, about 16 to 18 minutes. Cool slightly before serving with ice cream or whipped cream. Store tightly covered in the refrigerator for up to 2 days and then simply reheat a serving for 30 seconds in the microwave before eating it.
Notes
  1. I chose not to peel the peaches to save time and effort and also because I don't mind the skins, but feel free to peel them if you choose.
  2. You can also store this, tightly covered, on the countertop for 2 days, but the biscuits will get soggier more quickly and beware of fruit flies want to enjoy your dessert as well!
Runway Chef http://www.runwaychef.com/
 Recipe adapted from here; Cobblers explained here

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Breakfast Nachos

breakfast nachos If you’ve been prepping for Cinco de Mayo by loading up on nachos, chips and guac, and margaritas….well, first, you’re not alone (give me all the guac and margs and nobody gets hurt!).  Secondly, you should probably eat more nachos. Because obviously nachos for appetizers, dinner, or dessert just isn’t enough. No, your life is definitely missing some nachos for breakfast. I mean, let’s be real, who doesn’t want their breakfast smothered in cheese and avocado and topped with bacon (always lots of bacon)?! Oh and you should definitely have that margarita with them…after all, you have to have something in place of the orange juice, right?!

guacamole recipe breakfast nachos recipe breakfast nacho recipe recipe for breakfast nachos

Breakfast Nachos
Nachos with breakfast toppings
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Total Time
15 min
Total Time
15 min
Ingredients
  1. Tortilla chips (I used rice and quinoa tortilla chips)
  2. Avocado, mashed (can also use guacamole)
  3. Shredded cheddar cheese (can also use feta or goat cheese)
  4. Fresh salsa (tomatoes, garlic, cilantro, chili powder, salt and pepper)
  5. Eggs, cooked to your liking
  6. Bacon, cooked until crispy
  7. Lime cumin yogurt (1/3 c. Greek yogurt, juice of half a lime, 1/2 tsp. cumin)
  8. Cilantro, to top it off
  9. Black beans, optional
Instructions
  1. Place the chips on a serving plate.
  2. Start adding on your toppings. I did the fresh salsa, the avocado, the bacon, the cheese, the egg, and then topped everything off with the yogurt and extra cilantro.
  3. Serve immediately.
Notes
  1. All ingredients and their amounts are negotiable depending on your taste preferences.
Runway Chef http://www.runwaychef.com/