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
- Cut broccoli and cauliflower into florets or 1-2 bite pieces
- In a large bowl, combine olive oil, garlic, chili, salt and pepper
- Add cauliflower and broccoli to the bowl, toss to evenly coat
- Transfer mixture to a foil-lined sheet pan and roast in the oven at 425° for 15-20min
- 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 an 8×8 square pan.
- Beat together butter, yogurt, and sugar until fluffy and light in color
- Add eggs to mixture one at a time and continue beating
- Add flour, salt, baking soda, and cinnamon to the batter, mixing on low if using an electric mixer
- Add vanilla and the optional walnuts and mix until combined
- Grease baking pan and line with parchment that overhangs on the sides for easy removal
- Bake at 350° for about 1 hour or until a toothpick comes out clean
- Let cool and then slice and serve!
Bon appetit! And props to Jamie Rosenfeld (@jamie_rose) for coming up with these awesome recipes. We can’t wait to cook them up!
