Beth Bielat's Roasted Root Salad Reveille Recipe

Anyone who has been to Reveille knows Beth Bielat, she is our very own Energizer Bunny!  Beth is the head of our fitness program, she founded LifeBreath and leads sessions at Reveille, and she is an inspiration to so many. She seems to have endless energy and spirit and we always look to her for tips on how to stay healthy, active, and engaged in life. Beth shared one of her favorite fall recipes with us and we are thinking about adding it to the Thanksgiving menu!  If Beth says it’s yummy and healthy, we’ll try it! 

Beth's Roasted Root Salad

Roasted Root Salad

Cut up equal amounts of:

Carrots

Parsnip

Celery Root

Rutabaga

Baby spinach

Pinch of Thyme

6 Garlic cloves

1 Tbs. Olive Oil

Preheat 350

Clean peel vegetables

Cut into 2/2 in. dice and toss in garlic, chopped Thyme, olive oil and salt and pepper.  Place on a baking sheet, cover with tin foil, and roast in oven until tender ay 350.  Towards end of roasting, take off foil. While still hot, stir in baby spinach.

A Thanksgiving Reveille Recipe from Robyn Hart

With Thanksgiving this week everyone is preparing for their holiday menu. Reveille camper, Robyn Hart sent us this pumpkin bread recipe that sounds delicious!  We love anything pumpkin flavored this time of year and we're always looking for the perfect way to use this seasonal flavor in our everyday cooking!   

Robyn Hart's Pumpkin Bread Recipe: 

Robyn is from Morris Plains NJ and came to camp in 2010, 2012, 2013. 

"I teach Family and Consumer Science at Wayne Hills High School in Wayne. Lucky me!!  For those of us as old as I am, you will remember this class being called Home Ec. My pumpkin bread recipe is a student favorite!  I always make it around Halloween and my students always tell me that it is a family favorite on their Thanksgiving table at either breakfast, brunch or dinner."

Robyn's Pumpkin Bread

Dry ingredients

1 1/4 Cups flour

1/2 tsp nutmeg

1/4 tsp ground cloves OR allspice (optional)

1/2 tsp cinnamon

1/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

Wet ingredients

1/2 cup oil

1 1/2 Cups sugar

1 Cup canned pumpkin

2 eggs, beaten

Directions:

1. Preheat oven to 350 degrees F

2. Mix all dry ingredients in a large bowl

3. Mix wet ingredients in a separate bowl

4. Add dry ingredients to bowl of wet ingredients

5. Stir together and pour into a greased and floured loaf pan

6. Bake at 350 degrees F for 50-55 minutes. 

-Enjoy-