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