Morning Glory Muffins

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My mom has made these muffins for as long as I can remember. For someone who doesn’t have much of an appetite for breakfast, these are perfect to eat in the morning, as they are not only easy to grab and go, but also ensure a feeling of fullness for hours to come. Let’s just say that these babies got me through high school – instead of getting hunger pangs in third period and falling asleep at my desk, I was good to go until lunch.

Long story short: not much has changed since high school. I wake up super early for work with zero appetite and need something to last me until lunch rolls around. Realizing that granola bars weren’t doing the trick, I was brainstorming other options when I remembered these muffins.

My mom was kind enough to lend me her recipe so that I could recreate them. The only changes that I made to her recipe were minor: I incorporated whole wheat flour, halved the amount of salt, used walnuts instead of pecans, and used grape seed oil instead of vegetable oil. They’re super easy to make and have been so nice to have around! I hope you enjoy this recipe as much as I do. :)

Note: This recipe makes 36 muffins (which freeze wonderfully).

What you’ll need:

  • 2 cups all-purpose flour
  • 2 cups whole wheat flour
  • 2.5 cups pure cane sugar
  • 4 tbsp. baking soda
  • 4 tbsp. cinnamon
  • 1/2 tbsp. salt
  • 4 cups carrots, grated
  • 1 cup raisins
  • 1 cup coconut, shredded
  • 1 cup walnuts, chopped
  • 1 apples, peeled and grated
  • 6 eggs
  • 2 cups grape seed oil
  • 4 tbsp. vanilla extract

What you’ll do:

  • Preheat the oven to 350°F
  • In a large mixing bowl, combine the flours, sugar, baking soda, cinnamon, and salt
  • In a separate, large mixing bowl, combine the carrots, raisins, coconut, walnuts, and apples; stir into the flour mixture
  • In a separate, medium-sized mixing bowl, beat the eggs, oil, and vanilla extract together; stir into the other ingredients until just combined
  • Spoon the batter into cupcake liners; bake each batch in the oven for 20 minutes

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One-Pot Chorizo and Orzo Soup with Rainbow Chard, Fingerling Potatoes, and Lentils

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There is something about a hearty, hot bowl of soup this time of year that makes my soul feel good. Plus, given that this one-pot-wonder is super easy to make and requires virtually no clean-up, it’s perfect for those nights when all you really want to do is snuggle up on the couch and watch Netflix. It’s a good thing that I ended up loving this combination of flavors, as the recipe I’ve provided makes a ton of soup. The leftovers will be perfect for nights that I get home from work late and am in no mood to cook a full-blown meal. Bon appétit!

Note: This recipe yields 8-10 servings. For those of you unfamiliar with chorizo, it has a nice kick to it. If spicy food isn’t agreeable with your palate, simply substitute a more mild sausage for the chorizo.

What you’ll need:

  • 4 pre-cooked chorizo sausages, sliced into circles
  • 8 fingerling potatoes, sliced into circles
  • 1.5 cups dried orzo (this may not seem like much, but the orzo will expand greatly once fully cooked)
  • 1/2 a sweet onion, chopped
  • 6 cloves garlic, minced
  • 2 tbsp. fresh lemon juice
  • 12 cups chicken broth (12 cups may seem like a lot, but the orzo will absorb the broth over time, ultimately leaving you with little to no broth if anything less than 12 cups is used)
  • 6 rainbow chard leaves, chopped
  • 2 tbsp. fresh tarragon, chopped
  • 2 cans lentils, drained
  • Himalayan salt to taste

What you’ll do:

  • Combine the chorizo, potatoes, orzo, onion, garlic, lemon juice, and broth in a large pot; bring to a boil
  • Boil for 5 minutes, stirring often
  • Once 5 minutes had elapsed, turn the heat down to its lowest setting and stir in the chard, tarragon, and lentils; season with desired amount of salt (you shouldn’t need much due to the sodium from the broth)
  • Simmer for an additional 3 minutes, or until the orzo is al dente and the chard is wilted

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