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.
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
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.