To say that this weekend was a trying time for South Carolinians, would be an understatement. Hurricane Joaquin made itself known in Charleston which kept most of us indoors and most businesses, closed. On the upside, it meant spending a lot more time in the kitchen creating seasonal recipes to share on Nutrition By Mia- including pumpkin oatmeal!
Thankfully the rain has let up today and the worst is over. Storms teach you to be grateful for the sun and I could not be more excited to enjoy the beautiful weather to come in this city I love so much.
Nutrition:
Pumpkin: Pumpkins are chock-full of beta carotene, our nutrient for glowing skin and a strong immune system, packed with fiber to help regulate digestion, and rich in potassium- great for post-workout muscle and electrolyte recovery.
Oatmeal: Fiber is a standout in nutrient-rich oats. Acting to lower cholesterol by blocking absorption and forming a gel to slow digestion and induce satiation are soluble fiber’s two mechanisms of action. When it comes to aiding digestion and regularity, insoluble fiber is a shining star. This key nutrient helps food pass through the digestive tract quickly and seamlessly.
- 1/2 cup rolled oats
- 1 cup milk of choice
- 1/3 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1 tablespoon pecans
- 1 tablespoon pure maple syrup (optional)
- Cook your oats in your milk of choice over the stove top.
- Add in your pumpkin puree, maple syrup and pumpkin pie spice. Stir until well combined.
- Serve in a medium breakfast bowl and top with pecans and extra maple syrup to sweeten, if desired.