top of page

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




Comentarios


bottom of page