Category Archives: Recipes

Pumpkin Scrambled Oats: Hearty, Healthy 10-minute Breakfast

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Whether you’re a runner, triathlete, gym-going fitness enthusiast or simply seeking a comforting, nutritious breakfast to jump start an active day, these Pumpkin Scrambled Oats are sure to hit the spot.  

With the flavors of fall, sustaining whole-grain carbs, and a protein boost that’ll keep you going, it’s an easy oat recipe you’ll want to revisit time and time again during this splendid season of cooler temps and endless outdoor adventures.

Simple Ingredients: Pumpkin, Greek yogurt, egg, maple syrup, oats, and pumpkin pie spice!
A 15-second Pumpkin Scrambled Oat Tutorial!

Why Make Pumpkin Scrambled Oats?

Fall Flavor Fusion: Pumpkin is the quintessential fall ingredient. It’s warm, earthy notes complement the creaminess of oatmeal beautifully – plus for the ½ cup used in this recipe, you get a lot of nutrition for about 45 added calories — plant-based carbohydrates with no added sugar, virtually no fat, a good source of vitamins (especially vitamin A / beta carotene), and minerals athletes need more of like iron and potassium.

Protein Powerhouse: If you’re an active individual or simply looking to boost your protein intake, this recipe is a game-changer. Oats and eggs provide a solid protein base that’s perfect for muscle recovery and sustained energy. Often, I will use these protein oats to add even more a boost.

Quick and Easy: This pumpkin breakfast recipe reminds me of a cross between traditional oatmeal with pumpkin to skillet granola – really, it’s like a soft pumpkin granola that you don’t have to bake. Whip this pumpkin oat recipe up in a non-stick skillet in under 10 minutes – I feel like the process is just the same as making scrambled eggs (hence the name).

How to Serve and Store: Eat warm or room temperature. Delicious plain, or add your favorite nuts/seed (I added sprouted pumpkin seeds) or add as a “crumble” topping on your yogurt, cottage cheese or smoothie bowls. Store leftovers, in air-tight container in fridge for up to 5 days. Reheat in an air-fryer or toaster oven for 3-4 minutes.

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5 from 5 votes
Pumpkin Scrambled Oats are a comforting and nutritious way to jumpstart fall mornings. A quick breakfast, only 10 minutes max to make in a skillet -- simple, wholesome ingredients and 22g protein so you don't get hungry later!
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Pumpkin Scrambled Oats
Prep Time
2 mins
Cook Time
8 mins
Total Time
10 mins
 

Pumpkin Scrambled Oats are a comforting and nutritious way to jumpstart fall mornings. A quick breakfast, only 10 minutes max to make in a skillet — simple, wholesome ingredients and 22g protein so you don't get hungry later!

Course: Breakfast, Snack
Keyword: breakfast, oats, pumpkin
Servings: 1 serving
Calories: 390 kcal
Ingredients
  • 1/2 cup canned pumpkin
  • 2 tbsp 0% fat Greek yogurt
  • 1 large egg
  • 1 tbsp maple syrup can omit or use a syrupy substitute if moderating carbs
  • 3/4 cup rolled oats I used @oatsome protein oats
  • 1/4 tsp pumpkin pie spice
  • Optional extras: nuts seeds, dried fruit
Instructions
  1. Mix everything up in a bowl.
  2. Bring nonstick skillet to medium heat (not too high if using the maple syrup, you don’t want the sugars in it to burn).
  3. Spread out batter in skillet, about 1/3” thick, let cook for a few minutes, then use spatula to turn over in big chunks. Cook forc a few more minutes before using spatula to “chop up” … just imagine how you would do for scrambled eggs! Cook a few more minutes, tossing frequently, until mixture drying out some.
  4. Finished product will be turning golden brown on the outside and still a bit soft — like a cross between oatmeal and skillet granola.
  5. Add mix-ins of choice, if desired. Serve warm or room temperature – either plain, in milk, on top of yogurt or cottage cheese, etc.
Recipe Notes

Pumpkin Scrambled Oats are a comforting and nutritious way to jumpstart fall mornings. A quick breakfast, only 10 minutes max to make in a skillet -- simple, wholesome ingredients and 22g protein so you don't get hungry later!

Gouda Mac & Cheese with Brussels Sprouts in 9×13 Family Casserole

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Gouda Mac and Cheese with Brussels Sprouts and Mushrooms offers a tasty and on-trend twist to one of America’s most comforting pasta dishes. The rich, earthy flavors of Brussels sprouts and mushrooms seemingly melt into the creamy goodness of Gouda cheese – combine all that with the pasta of your choice, and it’s noodle nirvana!

This delicious, hearty mac and cheese can be made ahead and baked as a side dish for Thanksgiving or other family meals! It's a 9x13 casserole crowd pleaser!

Plus, veggies – don’t forget you sneaked vegetables into each and every serving of this gouda mac and cheese! It’s a great way to convince kids to eat more of the good stuff. As for the pasta, you can use the flour variety (eg: traditional durum wheat or a gluten-free alternative (I like ZenB Pasta made from 100% yellow peas to offer LOTS of fiber and protein)

This delicious, hearty mac and cheese can be made ahead and baked as a side dish for Thanksgiving or other family meals! It's a 9x13 casserole crowd pleaser!
Brussels sprouts and mushrooms roast in the oven for a caramalized, rich flavor that elevates gouda mac.

This Brussels sprout mac and cheese is an easy 9” x 13” side dish and makes a great take-along offering to a pot luck or holiday feast at a friend’s house – keep it warm in this awesome casserole cozy. I know It will be one of our most popular and best thanksgiving side dishes of this year.

This delicious, hearty mac and cheese can be made ahead and baked as a side dish for Thanksgiving or other family meals! It's a 9x13 casserole crowd pleaser!
These cheese sauce comes together easily and is the “yum” that binds this baked pasta together.

TIPS FOR GOUDA MAC & CHEESE WITH BRUSSELS SPROUTS

Cheese Swap: You can swap out the Gouda for an equal amount of sharp cheddar (or really any similar cheese) for a bold change.

Don’t Like Mushrooms?: Just leave them out, no other modification needed.

Don’t Like Brussels Sprouts?: Swap with fresh broccoli florets and roast as directed for Brussel sprouts in recipe.

Pasta Shape: I prefer an elbow macaroni, penne, cavatappi or rotini for Mac and Cheese recipes. These have lots of twists and/or tunnels to catch the cheesy sauce.

Pasta Alternatives: I’ve used both traditional and gluten-free pastas to make this Brussel Sprouts Mac & Cheese, so go with your preference. It’s best when pre-cooking the noodles to take them off al dente (very slightly “to the tooth” or firm) because they will cook a second time as a mac and cheese casserole in the oven.

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5 from 4 votes
This delicious, hearty mac and cheese can be made ahead and baked as a side dish for Thanksgiving or other family meals! It's a 9x13 casserole crowd pleaser!
Print
Gouda Mac and Cheese with Brussels Sprouts
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

This delicious, hearty mac and cheese can be made ahead and baked as a side dish for Thanksgiving or other family meals! It's a 9×13 casserole crowd pleaser!

Course: Pasta, Side Dish
Keyword: 9×13, brussels sprouts, comfort food, mac and cheese, pasta
Servings: 8 servings
Ingredients
  • 8 ounces brussels sprouts; tough outer leaves removed trimmed and halved (or quartered, if large)
  • 8 ounces white button mushrooms quartered
  • 2 tbsp olive oil divided
  • ½ tsp salt plus a dash more for pasta water
  • ½ teaspoon ground black pepper
  • 1 8- ounce box of uncooked pasta elbows, rotini, penne or similar
  • 6 ounces gouda cheese grated
  • ¼ cup butter
  • ¼ cup flour
  • 2 tsp Dijon mustard
  • 1 tsp minced garlic
  • 1/2 tsp paprika
  • 18 ounces whole milk
  • 1 ounce fresh-grated Parmesan cheese about ½ cup
Instructions
  1. Pre-heat oven to 425F.
  2. Trim Brussels sprouts and pull off tough outer leaves. Half smaller sprouts, and quarter large ones. Do the same for mushrooms.
  3. In 9” x 13” glass baking dish, add Brussels sprouts. Drizzle with 1 tbsp of olive oil, and sprinkle with about half of the salt and pepper to season.
  4. Roast in oven for a total of 20-25 minutes. After 10 minutes, pull out and add mushrooms to the dish, along with the remaining olive oil, salt and pepper. Return to oven to roast for 10 more minutes (so 10 minutes total for mushrooms, 20-ish for sprouts).
  5. While vegetables are roasting, bring water to boil in pasta pot and prepare pasta per package instructions for “al dente”. After cooking, drain in colander and set aside.
  6. In same pot that pasta was cooked in (now empty), melt butter over medium-high heat. Sir in mustard and garlic and stir for about 1 minute. Next add in flour a little at a time, using a whisk to incorporate. Whisk constantly, making a roux that turns deep golden brown, in about 3 to 4 minutes.
  7. With heat turned to medium, pour in milk a little at a time, whisking until combined and smooth. Next add cheese a little at a time, whisking until smooth.
  8. Add cooked pasta to cheese sauce and mix until coated. Then pour into 9×13” dish with roasted veggies; stir. Top with 1 ounce of fresh grated Parmesan cheese.
  9. Place in oven now heated to 350F. Bake for 15 minutes, or until cheese bubbling and lightly browning on top.
Recipe Notes

Macros coming.

Protein Pumpkin Krispie Treats – Sugar, Dairy & Nut Free!

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Protein Pumpkin Krispie Treats are a healthy interpretation on one of my most-loved childhood snacks. They are made without marshmallows (or any added sugar at all) or butter – instead I use a sugar-free syrup swap and a seed and oat butter.

You’ll feel a wave of nostalgia with every bite of these better-for-you rice krispie treats, mixed up with real pumpkin to celebrate the season. No marshmallows or added sugar, plus protein for a balanced snack – this easy recipe is a winner and works for gluten-free, nut-free, vegan diets and more.

While you can use peanut butter, or any nut butter of your choosing, I like to use the Seed & Oat Butter from Garnish because it’s free of the Top 9 Allergens. Thankfully, I don’t have food allergies, but when you have someone in your house who does and/or you want to share dishes with others who might (but you don’t know) . . . . this spread is a great option. A great solution when there are peanut allergies around. Save 20% at EatGarnish.com with my code FITFORK

Garnish Seed & Oat Butter is a tasty alternative spread if you can do peanut butter or other nut butters. It's free of the Top 9 Allergens.

The protein rice krispies are a very satisfying snack that won’t leave you hungry or in a sugar-crash 30 minutes later – they have 11g protein thanks to the addition of some protein powder and the protein in the Seed & Oat Butter.

You’ll feel a wave of nostalgia with every bite of these better-for-you rice krispie treats, mixed up with real pumpkin to celebrate the season. No marshmallows or added sugar, plus protein for a balanced snack – this easy recipe is a winner and works for gluten-free, nut-free, vegan diets and more.

TIPS FOR MAKING PUMPKIN PROTEIN RICE KRISPIE TREATS

Nut Butter: Discussed above, but you can use any nut butter you prefer. The Seed & Oat Butter is a great solution if you or your guests have any peanut or tree nut allergies.

Sweetener: I used a zero-carb simple syrup. You can also use a honey substitute or maple syrup substitute. Also using real honey or 100% maple syrup is fine too, just note that the macros of the recipe will change.

Why Flaxseed?: If you notice that the syrup is more watery than thick, use the recipe suggestion to mix in 1 tablespoon of flax seed meal into the recipe to serve as a binder/thickener. In vegan recipes, flaxseed mixed with water is often referred to as a flax egg.

Protein Powder: Again, you have the leeway in this protein krispie treat recipe to use the type of protein powder you prefer – plant-based, whey, etc. Also, there are a few flavors that will work best including vanilla, cake batter, pumpkin and even unflavored. Today I used Clean Lean Protein from Nuzest, you can save 15% with code: FITFORK

Pan Size: This no marshmallow rice crispie recipe fits into an 8”x8” brownie pan, 9”x5.5” toaster oven pan, 9”x5” load pan, or even in 8 of the tins of a muffin pan.

Storing Leftovers: This recipe is the crispiest served right upon making. However, if you have leftovers to save, keep them in an air-tight container in the fridge for up to 5 days. They will be a little softer in texture, but still delicious.

You’ll feel a wave of nostalgia with every bite of these better-for-you rice krispie treats, mixed up with real pumpkin to celebrate the season. No marshmallows or added sugar, plus protein for a balanced snack – this easy recipe is a winner and works for gluten-free, nut-free, vegan diets and more.
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Protein Pumpkin Krispie Treats
Prep Time
5 mins
Total Time
20 mins
 

You’ll feel a wave of nostalgia biting into these rice krispie treats, mixed up with real pumpkin to celebrate the season. No marshmallows or added sugar, plus protein for a balanced snack – this easy recipe is a winner and works for gluten-free, nut-free, vegan diets and more.

Course: Dessert, Snack
Keyword: fall, gluten free, pumpkin, pumpkin dessert, pumpkin spice, vegan
Servings: 8 servings
Calories: 172 kcal
Ingredients
  • cup canned pumpkin puree not pumpkin pie filling
  • ½ cup Oat & Seed Butter from Garnish or nut butter of your choice
  • 1/3 cup zero-carb “syrupy” sweetener like a honey substitute or maple syrup substitute – or the real stuff if you don’t mind a higher calorie/carb count
  • 1 tbsp ground flax seed optional
  • 2/3 cup protein powder either vanilla, cake batter or pumpkin flavor
  • 2½ cup plain puffed rice cereal like Rice Krispies
Optional Chocolate Drizzle:
  • 3 Tbsp sugar-free chocolate chips
  • ½ tsp coconut oil
Instructions
  1. Line an 8”x8” brownie pan or 9”x 6” rimmed pan with parchment paper; or spray with cooking spray.
  2. Add pumpkin, oat/pumpkin butter and syrup to bowl and mix until combined. If your seed butter is thick, warm up in microwave for 10 seconds until an easier-to-stir consistency.
  3. Stir in flax seed meal. This can be omitted if you are using a thick syrup consistency sweetener. But if your sweetener is thinner, this helps serve as a thickener/binder.
  4. Stir in protein powder until combined. Mixture will be thick and pasty.
  5. Next stir in rice cereal until thoroughly coated and press down with fingers or spatula into prepared pan. Stick in freezer for 10 minutes to firm up before cutting.
  6. If you’d like to do the chocolate drizzle, add chocolate chips and coconut oil to small microwave-safe bowl and microwave/stir in 15-second increments until smooth. Drizzle over treats.
  7. Transfer back to freezer to firm up for 5 minutes before cutting into 8 bars/squares. Serve immediately.
  8. Store leftovers in air-tight container in fridge for up to 5 days. Note that the texture will be less crunchy on leftovers – but still yummy!
Recipe Notes

Note: Nutrition info w/o drizzle included

Turmeric Deviled Eggs that Look Like Autumn Pumpkins

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It’s going to be an egg-celent Halloween! Tea & Turmeric Spiced Deviled Eggs bring healthy balance to the season’s sugary treats. Plus, the center yolk filling looks like a little pumpkin thanks to the vibrant hue of turmeric and a tiny piece of sage sticking out of the top for a stem. Of course, you can eat these ANY time of year!

These clever deviled eggs look like little autumn pumpkins, but contain no squash – only eggs, Dijon mustard, salt, pepper and turmeric for the signature orange hue of the season.  Low in calories, high in protein – a smart snack for Halloween, Thanksgiving or any fall festival.  

These pumpkin deviled eggs (no actual pumpkin in the recipe) are ridiculously easy to make. After eggs are hard boiled, they soak in a black tea- soy sauce mixture. That dark mixture “stains” the cracks and crevices. When peeled, they will look crazed and delightfully rotten. The longer you leave chilled in the tea soak (2-24 hours), the better the markings will come out. I got a little impatient on this batch, lol!

These clever deviled eggs look like little autumn pumpkins, but contain no squash – only eggs, Dijon mustard, salt, pepper and turmeric for the signature orange hue of the season.  Low in calories, high in protein – a smart snack for Halloween, Thanksgiving or any fall festival.  
These clever deviled eggs look like little autumn pumpkins, but contain no squash – only eggs, Dijon mustard, salt, pepper and turmeric for the signature orange hue of the season.  Low in calories, high in protein – a smart snack for Halloween, Thanksgiving or any fall festival.  

Ground turmeric is the secret ingredient that makes the filling orange and perfect Halloween deviled eggs and Thanksgiving deviled eggs. Bonus, it’s an anti-inflammatory superfood. The health benefits of turmeric are bountiful, and very helpful for an athlete or person pursing an active lifestyle.

Turmeric, which contains the plant compound curcumin has been shown to have analgesic properties and anti-inflammatory effects. Inflammation is a natural response to exercise and can lead to muscle soreness and fatigue, and incorporating turmeric into your diet may help expedite workout recovery.  P.S. My Turmeric Mashed Potatoes are another favorite turmeric recipe I use to fuel workouts.

After mashing up the yolks with mayo of choice, it’s time to fill the egg white centers. I’ve NEVER been good with a piping bag to make it look pretty – but the best hack ever is to use a spring-loaded melon-baller (or cookie scoop) to gather up the filling and plop nicely on the of the eggs. Another tip to slicing the eggs in half cleanly and nicely is to use a drafted blade knife. Little bits of fresh sage make “stems” for these fall deviled eggs – you could also substitute another herb. This is a fun and festive Halloween snack that comes out cute ever time without having to be a professional food stylist (trust me, I don’t have the patience!).

These clever deviled eggs look like little autumn pumpkins, but contain no squash – only eggs, Dijon mustard, salt, pepper and turmeric for the signature orange hue of the season.  Low in calories, high in protein – a smart snack for Halloween, Thanksgiving or any fall festival.  
5 from 5 votes
These clever deviled eggs look like little autumn pumpkins, but contain no squash – only eggs, Dijon mustard, salt, pepper and turmeric for the signature orange hue of the season. Low in calories, high in protein – a smart snack for Halloween, Thanksgiving or any fall festival.
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Tea & Turmeric Spiced Deviled Eggs for Halloween and Thanksgiving
Prep Time
8 mins
Cook Time
12 mins
Total Time
2 hrs 20 mins
 

These clever deviled eggs look like little autumn pumpkins, but contain no squash – only eggs, Dijon mustard, salt, pepper and turmeric for the signature orange hue of the season.  Low in calories, high in protein – a smart snack for Halloween, Thanksgiving or any fall festival.  

Course: Appetizer, Snack
Keyword: autumn, eggs, halloween, thanksgiving, tumeric
Servings: 12 pieces
Ingredients
  • 6 hard-boiled eggs unpeeled
  • 4 black tea bags
  • 2 cups water possible more
  • ¼ cup soy sauce
  • ¼ cup Mayonnaise of choice
  • 1 tsp ground turmeric
  • 1 tsp. yellow mustard
  • Salt and ground pepper to taste
  • Fresh sage snipped into little “stems”
Instructions
  1. Heat about 2 to 2.5 cups water in large, microwave-safe dish and add 4 black tea bags. Add soy sauce and let all steep for 10 minutes or so while you prepare the eggs.
  2. Prepare hard-boiled eggs per your preferred method. I cover eggs just barely with cold water and bring to a rolling boil for 1 minute. Then I cover and turn off the heat for 12 minutes, followed by removing from pot and into a bowl of cold ice-water.
  3. Crack the shells of the hard-boiled eggs gently with a spoon. Do not remove the shell.
  4. Put the cracked eggs in the tea mixture and refrigerate for at least 2 hours.
  5. Remove eggs from the refrigerator, peel carefully, and cut eggs in half lengthwise.
  6. Scoop out the egg yolks and transfer to a bowl.
  7. Set the whites aside.
  8. Mash the yolks with the mayonnaise, turmeric, mustard, and salt/pepper. Use a melon-baller to scoop the mixture into the egg white cavities.

  9. Garnish with snipped fresh sage.

Recipe Notes

Microwave Pumpkin Risotto – A Simple & Seasonally Scrumptious Recipe

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Microwave Pumpkin Risotto, so seasonally scrumptious! My “secret” shortcut allows me to get this rich and creamy dish on the table in 20 minutes without standing over a pot stirring non-stop. Today, I’m going to share this easy pumpkin side dish with you along with all my tips on how to make microwave risotto!

Microwave Pumpkin Risotto, so seasonally scrumptious! A “secret” shortcut gets this rich and creamy dish on the table in 20 minutes without standing over a pot stirring non-stop. A complementary side dish to fall-inspired meals including Thanksgiving turkey, Holiday beef roast, or fast and easy with salmon or shrimp for a weeknight meal!

This pumpkin rice recipe will make a complementary side dish to all sorts of fall-inspired meals including turkey at Thanksgiving, a beef roast for Christmas or as part of other celebratory feasts. The simple fact is, it’s just so easy and quick to make, it’s ideal for weeknight dinners too – love to serve it with sauteed shrimp on top or slices of leftover steak.

Microwave Pumpkin Risotto, so seasonally scrumptious! A “secret” shortcut gets this rich and creamy dish on the table in 20 minutes without standing over a pot stirring non-stop. A complementary side dish to fall-inspired meals including Thanksgiving turkey, Holiday beef roast, or fast and easy with salmon or shrimp for a weeknight meal!
Use Arborio rice! Or, in a pinch, any other short or medium grain rice will yield a good result.

To garnish, I used fresh snipped Sage, a robust herb that shines in hearty, rich dishes. Also, I drizzled just a bit of sweet-tangy balsamic syrup to complement the savory and play up the pumpkin. You can reduce balsamic vinegar by boiling it for some time to make a balsamic syrup, but I find it much more convenient to buy the syrup. BTW, these garnishes are optional.

Microwave Pumpkin Risotto, so seasonally scrumptious! A “secret” shortcut gets this rich and creamy dish on the table in 20 minutes without standing over a pot stirring non-stop. A complementary side dish to fall-inspired meals including Thanksgiving turkey, Holiday beef roast, or fast and easy with salmon or shrimp for a weeknight meal!

Microwave Pumpkin Risotto Tips

Type of Rice: Arborio rice is the is the go-to rice for making risotto. It’s a short-grain rice that can absorb lots of liquid and yields a creamy, hearty texture. In a pinch, you can substitute any type of medium- or short-grain rice with a good result. Just never use a long grain or instant rice.  

Cooking Container: Ensure that you are using a large enough microwave-safe container so that the ingredients don’t boil over and make a mess. I suggest an 8-cup capacity glass measuring cup with handle.  It’s safe for the microwave, reduces the amount of measuring cups dirtied, and the handle is the safest way remove/return the microwave between stirring sessions.

Vegan: It’s easy to swap the chicken stock for vegetable broth to keep the recipe plant-based. Also, instead of Parmesan cheese, use a vegan parm substitute

Fresh Herbs: Go with what floats your boat, or skip all together. I thought fresh sage, with its earthy and bold profile, was a nice complement to this richer pumpkin dish.

The dish looks watery at first, but the Arborio rice soaks up all that goodness during cooking and releases a creamy texture.

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5 from 4 votes
Microwave Pumpkin Risotto, so seasonally scrumptious! A “secret” shortcut gets this rich and creamy dish on the table in 20 minutes without standing over a pot stirring non-stop. A complementary side dish to fall-inspired meals including Thanksgiving turkey, Holiday beef roast, or fast and easy with salmon or shrimp for a weeknight meal!
Print
Microwave Pumpkin Risotto
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Microwave Pumpkin Risotto, so seasonally scrumptious! A “secret” shortcut gets this rich and creamy dish on the table in 20 minutes without standing over a pot stirring non-stop. A complementary side dish to fall-inspired meals including Thanksgiving turkey, Holiday beef roast, or fast and easy with salmon or shrimp for a weeknight meal!
Course: Side Dish
Cuisine: Italian
Keyword: fall, pumpkin, rice, thanksgiving
Servings: 4 servings
Calories: 195 kcal
Ingredients
  • 1/2 cup chopped onion
  • 2.5 tbsp butter or olive oil
  • 1/2 tbsp minced garlic
  • 3/4 cup arborio rice
  • 2 cups chicken or vegetable stock
  • 1/2 cup pumpkin from can
  • 1/2 teaspoon ground black pepper
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ½ cup fresh grated Parmesan cheese plus 1-2 tbsp more for topping
  • Garnish optional fresh snipped sage and balsamic syrup.
Instructions
  1. In a 2-quart microwave-safe glass bowl, add chopped onion, butter, and garlic. Microwave on high for 3 minutes.
  2. Stir in rice to onion mixture and microwave on high for another 3 minutes.
  3. Mix in stock, canned pumpkin, pepper, salt and nutmeg. Microwave this mixture on high for a total of 16 minutes, removing every 4 minutes to stir for 30 seconds (don’t skip stirring each time, this is what releases the starches for “creaminess”).
  4. Remove and while still hot stir in cheese. Drizzle with balsamic syrup, and top with snipped fresh sage. Serve immediately.
Recipe Notes

Makes 4 servings, each with: 195 cal, 30g carb, 7g fat, 3g protein.