It was a chilly morning in the Good Day Washington studio today! Or maybe that was because I was only wearing boxers.
Get the recipes for my Pumpkin & Apple Brunch segment as seen on Good Morning Washington!
Pumpkin Apple Pie Smoothies
1/4 cup rolled oats
1/2 cup fresh pumpkin puree
1 apple, cored and peeled
1 banana, cut into chunks
1/2 cup milk
1 tsp pumpkin spice
1/2 cup yogurt
4-6 ice cubes
cinnamon sticks for garnish
Combine all ingredients in a blender. Blend until smooth and frothy. Serve in chilled mug or mason jar. Garnish with cinnamon sticks.
Warm Roasted Pumpkin Apple Salad
1 small pumpkin, peeled and cut into 1 inch chunks
2 apples, cut into rounds
2-3 tbsp orange zest
1/2 cup orange juice
1/2 cup feta cheese, crumbled
1/2 cup chopped walnuts
1/2 tsp ground cinnamon
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp cider vinegar
Preheat oven to 300 degrees.
In a medium bowl, toss pumpkin with 2 tbsp oil. Season with salt and pepper. Transfer to baking dish. Cover with foil and bake for 30 minutes or until pumpkin becomes tender.
In a small pan, heat 1 tbsp olive oil over low heat. Stir in apple slices, zest and juice and sauté until slightly browned. Remove from heat. Set aside.
In a large salad bowl, layer spinach at the bottom of the bowl. Top spinach with pumpkin chunks and apple slices. Sprinkle nuts and cheese over salad. Toss salad with combined vinegars.
Pumpkin Apple French Toast
7 cups cubed french bread or sourdough
2 cups milk
¼ cup maple syrup (plus more for topping)
1 tbsp + 2 tsp pumpkin pie spice
½ cup brown sugar
½ cup chopped walnuts
⅔ cup finely diced peeled and cored apples
1 tsp cinnamon
2 tbsp butter (melted)
Grease a 9×13 inch pan. Toss in cubed bread. In a large bowl, whisk together eggs, milk, syrup,
and 1 tbsp pumpkin pie spice. Pour over top of bread. Cover and refrigerate overnight.
Preheat oven to 350 degrees.
Make the apple streusel topping: mix together brown sugar, 2 tsp pumpkin pie spice, cinnamon,
apples, walnuts, and butter. Mix until moistened. Drop apple streusel mix by the spoonful on top of
the french toast. Spread around as evenly as possible.
Transfer to oven and bake for 35-40 minutes, or until the top is crusty and golden. Serve with warm
Easy Apple & Bacon Pumpkin Hash
2 cups pumpkin, peeled and diced
1 cup apples, cored, peeled and diced
4-5 bacon strips
1/4 cup chopped green onions
2 tbsp oil
salt and pepper to taste
pecans, crushed for garnishing
In a large skillet cook bacon until crispy. Remove from skillet and set aside.
Using same skillet, heat oil over medium heat. Stir in pumpkin. Season with salt and pepper. Cook until pumpkin becomes tender (approx. 10-12 minutes). Stir in apples, cranberries and sage. Cook for 4-5 minutes. Remove from heat and toss with green onions.
Serve warm topped with bacon and pecan or sunny-side up egg.