Holidays can be tricky when it comes to staying on top of health goals. We all want to enjoy ourselves—and we should!—but it can be easy to fall off track when there are sweet temptations lurking around every corner.
Serve Your Clients Some Healthy Halloween Treats!
With Halloween right around the corner, we want to help you point your health and nutrition clients in the right direction. If they’re jonesing for something sweet or want to cook up some fun, healthy treats for their family to enjoy—we’ve got you covered.
HCI’s Top 9 Healthy Halloween Treats for Health Conscious Clients
Here are 9 homemade goodies that offer a lot more nutritional value than store bought treats, while still bringing the flavor. These are kid, grown-up, and Health Coach-approved!
Source: Kitchen Fun With My 3 Sons
Cut pineapple slices into smaller pieces to create the bottom of the candy corn. Next, cut the cantaloupe to fit on top of the pineapple. Last, cut the banana to sit on top of the cantaloupe and make the trio look like a candy corn. Slide the pieces onto the lollipop stick to keep them together. Repeat to make two more. Take the leftover fruit, slice it up, and place it in a bowl. Push the candy corn pops in the fruit to stand up and create a fun display.
Source: Likely By Sea
2 Red Apples
Lemon Juice (optional)
Wash and quarter the apples using a paring knife. Remove the core and seeds, then brush lemon juice over the flesh of the apple if desired (this keeps them from turning brown if you’re preparing ahead of time). Using the paring knife, draw a mouth shape over the red flesh. Then, smooth almond butter into each apple “mouth” you created. Cut the almond slices in half, and carefully line the edges of the mouth with them like “teeth”. Get creative and have fun making different expressions!
Source: Super Healthy Kids
Chocolate Chips or Raisins
First, freeze your bananas by peeling and then laying flat on a cookie sheet. Let them freeze for a few hours; once frozen, cut each banana into thirds. Pulse shredded coconut in a food processor for a minute to make it a bit finer. Put a toothpick or a popsicle stick in one end of each banana. Then dip in the yogurt, making sure to cover banana completely. Roll in coconut on all sides, or push it on with fingers if need be. Once covered in coconut, add 2 chocolate chips or raisins for eyes. If you won’t be eating right away, place banana ghosts on a cookie sheet and put them in the freezer so they don’t get soft and mushy. Enjoy!
Source: Super Healthy Kids
15 oz Pumpkin, Canned
2 Cans Coconut Milk, Unsweetened
½ Cup of Honey
1 Teaspoon Vanilla Extract
2 ½ Teaspoons Pumpkin Pie Spice
¼ Teaspoon Salt
2 Teaspoons Stevia (optional)
Start by refrigerating all 3 cans of coconut milk overnight. Next, chill the bowl of a stand mixer and whisk attachment in the fridge for 20 minutes, or in the freezer for 10 minutes. Remove 1 can of coconut milk from the fridge, turn it upside down, open the can, and pour out the clear liquid into a container for another use. Scoop out the cream and place in a medium saucepan.
Add the pumpkin, honey, vanilla, pumpkin pie spice, and salt to the saucepan with the coconut cream. Cook on medium heat until the mixture simmers. Reduce heat to low and simmer for another 5 minutes, stirring occasionally. Remove from heat and pour into a large bowl that has been placed inside an ice-water bath. Stir the mixture to cool it faster. It’s important to keep everything cold so the pumpkin mousse is stiff instead of soupy, so let the bowl of pumpkin sit in the ice-water bath while you prepare the coconut whipped cream.
Take the remaining 2 cans of coconut milk out of the refrigerator, turn them upside down, and open the cans. Pour out the clear liquid, scoop out the cream, and place in the chilled mixing bowl. Attach the whisk to the stand mixer and whip until stiff peaks form, adding 2 stevia packets to sweeten the whipped coconut cream, if desired. Gently fold 2/3 to 3/4 of the whipped coconut cream into the pumpkin mixture, being careful not to over-mix.
Fill a pastry bag that has been fitted with a star tip with the pumpkin mixture, and pipe it into 6 – 8 small dessert dishes. No worries if you don’t have a pastry bag—you can just scoop the mousse into dishes as well.
Top mousse with a dollop of the remaining whipped coconut cream, and a sprinkle of cinnamon, if desired. Chill the pumpkin mousse in the refrigerator for an hour or two before serving. Mousse may be stored in the refrigerator for up to a week in a container with a lid if needed.
- Jackson Pollock Candied Apples
Source: My Recipes
6 Granny Smith Apples
3 oz Bittersweet Chocolate, Coarsely Chopped
2 ½ oz Premium White Baking Chocolate (such as Baker’s), Coarsely Chopped
6 wooden popsicle sticks
Wash and dry apples, removing stems. Insert a wooden stick into the stem end of each apple. Place bittersweet chocolate in a glass bowl, and microwave on high until melted (about 1 minute), stirring every 20 seconds until smooth. Working with 1 apple at a time, hold apple over the bowl of bittersweet chocolate and then drizzle it with about 2 teaspoons of chocolate using a spoon. Place apple, stick side up, on a baking sheet covered with wax paper. Repeat the process with remaining apples.
Next, place white chocolate in a glass bowl, and melt following the same process as for the bittersweet chocolate. Working with 1 apple at a time as before, drizzle apple with about 1 ½ teaspoons of white chocolate. Place apples, stick side up, on baking sheet covered with wax paper, and then chill them in the refrigerator until ready to serve.
Source: Nutritious Life Studio
Air-popped popcorn, Unsalted
Dried Apricots, Chopped
Brown and Orange M&Ms
Prepare popcorn according to instructions. To prepared popcorn, add peanuts and chopped apricots, along with a sprinkling of candy corn and/or M&Ms. Toss until evenly distributed and enjoy!
Source: Where’d My Sanity Go?
1/3 Cup Pumpkin Puree
1 Teaspoon Cinnamon
1 Teaspoon Sugar
1 Siggi’s Vanilla Yogurt
Add pumpkin puree to a bowl, and then add in sugar and cinnamon. Stir until well combined. Next, fill each witch hat mold halfway with Siggi’s vanilla yogurt. Then drop half of a teaspoon full of pumpkin mixture into each hat. Freeze for 3 hours until solid. Serve cold.
Source: Fab Food 4 All
For the orange layer:
- 8 Chunks of Fresh or Frozen Pineapple
- 1 Small Carrot, Sliced Finely
- 1 Small Orange, Juiced
- ½ Banana
For the green layer:
- 2 Kiwi Fruits, Peeled and Quartered
- 1 Kiwi-Sized Chunk of Cucumber, Quartered
- ½ Banana
- 1 Green Apple Cored, and Quartered
- ½ Lime, Juiced
- Pumpkin Seeds
- Dried Apricot
Place the pineapple, carrot, orange juice, and banana that will create the orange layer into a blender, and blend until smooth. Set mixture aside in a bowl, rinse out the blender, and then add the green layer ingredients (kiwis, cucumber, banana, apple, and lime juice), and blend until smooth. Pour the green smoothie mixture into two bowls (keeping to one side), and then add the orange layer to the other side. Use a chopstick or knife to create a pumpkin pattern. Decorate the pumpkin with dried apricot bits and pumpkin seeds.
1/4 cup Soy Milk Powder, plus more for rolling
3 Tablespoons Cashew Butter
3 Tablespoons Brown Rice Syrup
1 Teaspoon Vanilla Extract
Pinch of Finely Ground Sea Salt
1 1/4 Teaspoons Ground Turmeric, Divided
Place parchment or wax paper onto a cookie sheet, and sprinkle lightly with soy milk powder. In a large bowl, mix together soy milk powder, cashew butter, brown rice syrup, vanilla, and salt. Knead until mixture forms a Play-Doh-like consistency. Divide dough into three parts. Carefully pull and stretch one part into a long rope shape (about 1 ft long and ½ in wide, and place on the lined cookie sheet.
In a bowl, knead ¼ teaspoon of turmeric into the second part of dough. Once the dough turns a yellow color, repeat the process of stretching and pulling it into a long rope shape the same length. Place on the lined cookie sheet, about 1 1/2 inches away from the white section.
Working in a bowl, knead 1 teaspoon of turmeric into the third part of dough. Once the dough turns orange, stretch and pull it into a long rope shape the same length as the other two parts. Place on the lined cookie sheet, between the white and yellow sections.
Next, carefully squeeze and press the three dough ropes together, flattening with the palm of your hand to create one even, thick rope. Place in the freezer for 15 minutes.
Remove from the freezer and cut into 32 even triangle shapes using a sharp knife. Candy corns can be eaten at room temperature, but it’s best to store them in the freezer in an airtight container and separate each layer with parchment paper. Thaw slightly before eating.
Healthy Living Doesn’t Mean Eating Boring Foods
As a health coach, it’s your job to guide your clients on the right choices for healthy eating. But, we all know that staying on a strict, bland diet is not fun for most people. Use holidays like Halloween as your chance to provide your clients with rewarding treat ideas that encourage them to continue healthy eating habits. Remember that when guiding your clients to health success, being creative with wellness habits can really be the difference in their results!
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