These recipes for pumpkin pie overnight oats, Zuppa Toscana will keep you toasty this winter.

By JULIE BRINKLEY

Cold weather means it’s time to start the day with a warm and hearty breakfast and end it with a piping hot soup.

These recipes are just what you need to embrace the cold months of winter.

Enjoy!

PUMPKIN PIE OVERNIGHT OATS

1 ¼ cups almond milk, unsweetened

¾ cup canned pumpkin puree

4 tablespoons maple syrup

½ teaspoon pumpkin pie spice

1 ¾ cups old fashioned oats

HOW TO MAKE IT

Place almond milk, pumpkin puree, maple syrup and pumpkin pie spice in medium size mixing bowl; add oats and stir well.

Store in a sealable container or place into individual jars for serving.

Seal and refrigerate overnight or until oats are soft.

Enjoy within 3 or 4 days, may heat before serving if desired.

Calories - 245

Serves 4

ZUPPA TOSCANA

1 lb. Italian turkey sausage

1 cup onion chopped

3 cloves garlic

½ tsp red pepper flakes

¼ tsp black pepper

½ tsp salt or more to taste

1 head cauliflower, cut into florets

16 oz chicken broth

1 quart water

1 tsp chicken bouillon (optional)

3 cups of kale or sSwiss chard, chopped

1 cup heavy cream

HOW TO MAKE IT

In a large stock pot, brown Italian sausage over medium-high heat; add onion and garlic and cook until tender.

Season with salt, pepper and red pepper flakes.

Reduce heat and add cauliflower, broth and water; cook on medium for 15-20 minutes until cauliflower is tender.

Reduce heat and add chopped kale. Pour in cream, warm through and serve hot.

Serves 6

9.1 carbs

17.5 protein

282.7 calories