Delicious Treats To Tame Your Halloween Candy Cravings
Let's face it. It is difficult to stay on a healthy eating track this time of year. We are bombarded with candy at work, in schools, and at the grocery store. It is so easy to give into the cravings when the sweet tempting treats are just sitting there. If I am at work and there is a bowl of Swedish fish in front of me, it is game over! I have compiled a few recipes that are tasty and can satisfy the sweet tooth before allowing yourself to dip your hands in the candy jar.
Snickers Bar Shake
Two ripe bananas (frozen is best)
2 pitted dates
2 tsps. of unsweetened cocoa powder
1 tbsp. of peanut butter
2 cups of unsweetened vanilla almond milk
1 tsp flax seeds
1 tsp chia seeds
1. Add all ingredients to the blender and blend on high until smooth.
2. Pour into glass and enjoy! Best if served cold
Jessica's Health Tips: Flax seeds and chia seeds add some protein and fiber to this shake along with a burst of omega 3 fatty acids. These components will help reduce cholesterol and are potent anti-inflammatories. Almond milk is high in protein and low in sugar and calories, as long as you purchase the unsweetened version.
Chocolate Caramel Apple Dip
1 cup almond milk
1 tbsp almond butter
2 dates pitted
1 tbsp of semisweet chocolate chips
1. Add all of the ingredients into a small pot and heat on medium until the chocolate chips are melted and the dates become soft. Once everything is mixed well, let cool for about 5 minutes
2. Pour the mixture into the blender and blend on high until very smooth.
3. Place the mixture into the fridge as it will thicken after about 30 minutes
4. Serve with fresh fruit or apple slices.
Jessica's Health Tips: Almond butter is filled with protein and delivers many nutritious vitamins and nutrients. Dates are high in fiber which not only makes you feel happy and full but strengthens your colon and prevents diseases like diverticulitis.
Pumpkin Pie Pudding
2 small sugar pumpkins
1 cup unsweetened Greek yogurt
½ cup coconut sugar
½ cup of maple syrup (get the good stuff)
3 tsps of cinnamon
½ tsp cloves
½ tsp nutmeg
2 tbps of flour
1. Preheat oven to 350 degrees F
2. Cut pumpkins in half, deseed and then place face down onto baking sheets. Pour about ½ inch of water into the bottom of the baking sheet
3. Bake for about 30-40 minutes until the pumpkins are soft. Allow to cool
4. When cool, scoop out the flesh of the pumpkins and add with all of the other ingredients into a blender. Blend on high until smooth.
5. Spray a two pie plates with nonstick cooking spray and add the mixture into the pans. Bake again at 350 for 30 minutes. The pies should be firm and not loose in the middle.
6. Take the mixture out and let cool. It should be relatively firm once cooled.
7. Scoop some of the mixture into a bowl and top with your favorite granola for crunch. Enjoy!
Jessica's Health Tips: Coconut sugar has a lower glycemic index than white sugar, honey and agave nectar. I prefer this over the other sweeteners and it can be used as a 1:1 substitute for regular sugar. Any sugar should be eaten in small quantities. Despite the sweet taste, this dessert is hearty and nutritious without all the butter and fat of regular pumpkin pie. Pumpkin is high in vitamin A and great for eye sight. You know what they say, a pumpkin a day keeps the eye sight ok.