It’s finally fall – bring on the pumpkin spice! Well, we also love other fall-flavored food and the cooler temperatures mean more time indoors to cook up healthy and delicious dishes. Here are two of our go-to recipes to fuel your dancing and make it feel (and taste) like fall!
Roasted broccoli & cauliflower with tangy yogurt dip:
1 medium head broccoli
1 small/med head cauliflower
4 tablespoons olive oil
2 tsp garlic powder or fresh garlic
1 tsp chili flakes
Salt & pepper to taste
Dip:
2/3 cup of plain Greek yogurt
1 lemon, juiced and zested
1 tablespoon olive oil
2 handfuls of an herb of choice (parsley, cilantro or basil are recommended)
Salt & pepper to taste
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Cut broccoli and cauliflower into florets or 1-2 bite pieces
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In a large bowl, combine olive oil, garlic, chili, salt and pepper
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Add cauliflower and broccoli to the bowl, toss to evenly coat
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Transfer mixture to a foil lined sheet pan and roast in the oven at 425° for 15-20min
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Combine yogurt, lemon, olive oil, herbs, and salt and pepper in a small bowl and mix to combine. Serve on the side or drizzle on top of veggies.
Pumpkin bread:
1/4 cup butter
1 cup packed dark brown sugar
2 large eggs
1 1/2 cups pumpkin purée
1 2/3 cup all-purpose flour
1 teaspoon cinnamon
2 teaspoons vanilla
1 1/4 teaspoons baking soda
1/2 cup of yogurt
1/2 teaspoon salt
1/2 cup walnuts (optional)
This can be made in a loaf pan or in a 8x8 square pan.
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Beat together butter, yogurt, and sugar until fluffy and light in color
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Add eggs to mixture one at a time and continue beating
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Add flour, salt, baking soda, and cinnamon to batter, mixing on low if using an electric mixer
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Add vanilla and the optional walnuts and mix until combined
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Grease baking pan and line with parchment that overhangs on the sides for easy removal
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Bake at 350° for about 1 hour or until toothpick comes out clean
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Let cool and then slice and serve!
Bon appetit! And props to Jamie Rosenfeld (@jamie_rose) for coming up with these awesome reciples. We can’t wait to cook them up!