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!

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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

Shop the Tools You Need to Make This Recipe Below

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/

The Best Greek Yogurt Taste-Off

Yoplait vs. Chobani When you spend as much time in the kitchen as we do, you learn to have a bit of fun with your food. Case in point, Mr.RC had never heard of the Italian trick of testing pasta for done-ness by seeing if it sticks when thrown against a wall. I happily agreed to show him. I mean an actual justified reason to throw food around? Nobody better stand in my way! Another fun + food combo we came up with is giving each other new culinary treats to try. I know, doesn’t sound that fun, right? But get this, the person doing the eating has to be blindfolded! I’m not sure if it’s more fun to have a taste-off or funny to watch someone try to eat while blindfolded, but either way, it makes for a great stay-in date.

For our most recent blindfolded culinary adventure we decided to find the best Greek yogurt. Up to the plate (or should I say bowl?)? Yoplait Greek 100 Strawberry Yogurt and Chobani Simply 100 Strawberry. Now, since traveling to Greece I’ve become much pickier about my Greek yogurt, so I had some pretty high expectations going into this Yoplait taste-off. In fact, I was almost 99% sure I was going to like Chobani better. Until I actually tried it….that picture, of that sour face, that was not staged (nor was it me making a face at my husband, surprisingly). Nope, that was just how much I didn’t like the Chobani (talk about a picture being worth a thousand words). But the smooth, sweet and fruity Yoplait? Now that’s a winner! And since my husband completely agreed with me, you know I must be right ;)

Yoplait Greek 100 Taste-Off The Best Greek yogurt Chobani yogurt Yoplait Greek 100 Yogurt #TasteOff Yoplait taste test The best greek yogurt Yoplait  Greek 100 Strawberry Yogurt Yoplait Taste-Off Yoplait taste-off So now that we’ve taken the Yoplait taste test, it’s your turn. Who will be your winner in the Yoplait vs. Chobani #tasteoff?

This post was sponsored by Yoplait. All opinions are my own. 

Dress & Dine- Easter Brunch

Easter Brunch One of my favorite things about Easter has always been the big breakfasts we would have following church and our Easter baskets. Of course, the best part was the hot cross buns, of which I would have at least 4 (following a healthy appetizer of 20 chocolate eggs, nonetheless). I still enjoy making big breakfasts for holiday mornings, but cooking up brunch for friends has also become a favorite way to entertain. This month’s Dress & Dine would be perfect for either occasion, whether it’s for a spring or Easter brunch and whether you are hosting family, friends or both. 

spring brunch entertaining entertaining ideas easy easter brunch ideas Dress// As the hostess for a morning gathering you want to be comfortable, yet put-together, in something that is practical yet elevated. Loose fitting maxi skirts or pants made from flowey, breathable fabric (preferably with a stretchy waistband) are my go-to. I’m loving poplin striped shirts for spring, and tying this one at the waist is the perfect way to make the shirt look simultaneously dressy and casual. While hosting, I like to keep my accessories at a minimum, instead choosing a bright pink shoe, a loosely braided hairstyle and a statement watch to make my outfit come alive.

To dress the table, I kept things simple as the food already added quite an array of color. I used a glass vase for the skewers, and a variety of serving dishes to add texture. I gave a few additional pops of color with some spring colored towels. To finish the table off, I scattered a few artichokes throughout. I love artichokes as decor because they add a subtle hint of color while also neutralize the table and unifying all the decor together. Their shape also provides another variety of texture.

Dine// A DIY breakfast bar may sound complicated to set up, but don’t be fooled by the name. This breakfast skewer bar couldn’t be easier and your guests will love the fun of “making” their own breakfast. I set up this skewer bar with both a sweet (mini donuts and fruit) and savory (prosciutto and asparagus, my twist on Easter ham and asparagus, along with mini egg cups) option. For drinks, I put a springtime spin on everybody’s favorite brunch drink. Instead of mimosas with orange juice, I served mine with a strawberry guava juice. The pretty pink color was the perfect finish to this spring/Easter brunch skewer bar.

Sweet Skewers
Donut Holes
Fruit (strawberries, raspberries, melon, pineapple, kiwi and star fruit are all great for spring colors)

Savory Skewers
Prosciutto
Asparagus (Oven-roasted and cut into bite-sized pieces)
Mini Egg Cups (egg, cheese, seasonings)

To make the mini egg cups, simply beat together eggs, grated cheese (I used parmesan), and some seasonings (I used salt, pepper, chives and parsley). Pour into well-greased mini muffin tins and bake at 350 degrees for about 12-15 minutes, or until puffy and cooked through. Serve immediately.

easter brunch what to wear to brunch spring brunch ideas spring casual outfit breakfast table mini baked eggs brunch ideas fruit spring brunch brunch how to dress for brunch spring entertaining ideas Poplin striped top *A special thanks to my father-in-law for letting us shoot this at his house.