PREP TIME:10 mins

COOK TIME:0 mins

Pumpkin Pie Overnight Oats is a healthy plant-based breakfast made with my homemade pumpkin butter, oat milk, chia and spices, refrigerated overnight and topped with banana and nuts/seeds. No cooking required!

INGREDIENTS

• 1/4 cup organic quick oats*
• 1/2 cup unsweetened milk of choice, I like oat milk
• 2 tbsp pumpkin butter, (use less if store bought)
• 1 tsp chia seeds
• pinch cinnamon
• pinch pumpkin pie spice

Topping:

• 1/4 sliced banana, freeze the rest for smoothies
• pinch cinnamon
• pinch pumpkin pie spice
• 1 tbsp raw hulled pecans, pepitas, walnuts, or any nut
• whipped cream or dairy free cream (optional), for topping

INSTRUCTIONS

1. Combine the oats and 1/2 cup of the milk in a jar.
2. Stir in the pumpkin butter, chia seeds and spices.
3. oats, chia and pumpkin butter in a jar
4. Cover jar, shake and refrigerate overnight.
5. The next morning remove from the refrigerator and let it sit on the counter 30 minutes to take out the chill (or you can microwave a few seconds if you wish).
6. Add the banana, sprinkle with a little cinnamon and pumpkin spice and top with nuts. Finish with whipped topping, if desired. Enjoy!

PREP TIME: 10 mins

COOK TIME: 30 mins

TOTAL TIME: 40 mins

This creamy Smoked Salmon Chowder is truly comfort food in a bowl! Made with hot-smoked salmon (full of heart-healthy fats) and a ton of nutrient-packed veggies (onion, celery, carrots, potatoes, corn and cauliflower), it’s a good-for-you soup the whole family will love. Stove top and Instant Pot directions provided.

INGREDIENTS

• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 3 medium carrots, ½-inch dice
• 3 large celery stalks, ½-inch dice
• 2 garlic cloves, minced
• 2 teaspoons kosher salt
• 2 tablespoons all-purpose flour
• ½ cup white wine, such as Sauvignon Blanc
• 1 teaspoon dry thyme
• 3 cups reduced sodium chicken broth
• 1 12-ounce wedge cauliflower (1/4 of a large head), stem attached
• 3 small red potatoes, peeled and diced into ½ inch pieces
• 1 cup frozen corn kernels
• 2 cups whole milk
• Freshly ground black pepper
• 8 ounces skinless hot-smoked salmon
• Chopped chives, for garnish

INSTRUCTIONS

STOVE TOP DIRECTIONS

1. In a large Dutch oven or heavy pot, melt butter over medium heat.
2. Add the onion, carrots, celery, garlic and ½ teaspoon salt and sauté until vegetables start to soften, about 5 minutes.
3. Sprinkle flour evenly over vegetables and cook, stirring often, for 1 minute.
4. Add wine and deglaze the pot (scraping brown bits off the bottom).
5. Add the thyme, broth, cauliflower and potatoes, bring the pot to a boil, then reduce heat to simmer, cover and cook for 20 minutes.
6. Remove the lid from pot and transfer the cauliflower and 1 cup of the soup to a blender and blend until smooth. Transfer puree back to the pot.
7. Add the milk, corn, and smoked salmon and heat through for about 5 minutes.
8. Season with remaining salt and freshly ground pepper, to taste.
9. Ladle 2 cups of soup into each bowl and top with chives

INSTANT POT DIRECTIONS

1. Press sauté on the Instant Pot.
2. When hot, add the butter.  Once melted, add the onion, carrots, celery, garlic and ½ teaspoon salt and sauté until vegetables start to soften, about 5 minutes.
3. Sprinkle flour evenly over vegetables and cook, stirring often, for 1 minute.
4. Press cancel. Add the wine and deglaze the pot (scraping brown bits off the bottom).
5. Add the thyme, broth, cauliflower and potatoes, seal and switch pot to Manual.
6. Cook on high pressure for 10 minutes.
7. Quick release, then open when the pressure subsides.
8. Transfer the cauliflower and 1 cup of the soup to a blender and blend until smooth. Transfer puree back to the pot.
9. Add the milk, corn, and smoked salmon and heat through for about 5 minutes.
10. Season with remaining salt and freshly ground pepper, to taste.

Ladle 2 cups of soup into each bowl and top with chives.