Holidays can be tricky when it comes to staying on top of health goals. We all want to enjoy ourselves\u2014and we should!\u2014but it can be easy to fall off track when there are sweet temptations lurking around every corner. <\/p>\n\n\n\n
With Halloween right around the corner, we want to help you point your health and nutrition clients in the right direction. If they\u2019re jonesing for something sweet or want to cook up some fun, healthy treats for their family to enjoy\u2014we\u2019ve got you covered. <\/p>\n\n\n\n
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<\/em> Health Coach-approved!<\/p>\n\n\n\n Source: Kitchen Fun With My 3 Sons<\/p>\n\n\n\n Ingredients<\/em><\/strong><\/p>\n\n\n\n Pineapple Slices<\/p>\n\n\n\n Cantaloupe<\/p>\n\n\n\n 1 Banana<\/p>\n\n\n\n Lollipop Sticks<\/p>\n\n\n\n Recipe<\/em><\/strong><\/p>\n\n\n\n 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.<\/p>\n\n\n\n Source: Likely By Sea<\/p>\n\n\n\n Ingredients<\/em><\/strong><\/p>\n\n\n\n 2 Red Apples<\/p>\n\n\n\n Almond Butter<\/p>\n\n\n\n Almond Slices<\/p>\n\n\n\n Lemon Juice (optional)<\/p>\n\n\n\n Recipe<\/em><\/strong><\/p>\n\n\n\n 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\u2019re preparing ahead of time). Using the paring knife, draw a mouth shape over the red flesh. Then, smooth almond butter into each apple \u201cmouth\u201d you created. Cut the almond slices in half, and carefully line the edges of the mouth with them like \u201cteeth\u201d. Get creative and have fun making different expressions!<\/p>\n\n\n\n Source: Super Healthy Kids Bananas<\/p>\n\n\n\n Shredded Coconut<\/p>\n\n\n\n Yogurt<\/p>\n\n\n\n Chocolate Chips or Raisins<\/p>\n\n\n\n Recipe<\/em><\/strong><\/p>\n\n\n\n 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\u2019t be eating right away, place banana ghosts on a cookie sheet and put them in the freezer so they don\u2019t get soft and mushy. Enjoy!<\/p>\n\n\n\n Source: Super Healthy Kids<\/p>\n\n\n\n Ingredients<\/em><\/strong><\/p>\n\n\n\n 15 oz Pumpkin, Canned<\/p>\n\n\n\n 2 Cans Coconut Milk, Unsweetened<\/p>\n\n\n\n \u00bd Cup of Honey<\/p>\n\n\n\n 1 Teaspoon Vanilla Extract<\/p>\n\n\n\n 2 \u00bd Teaspoons Pumpkin Pie Spice<\/p>\n\n\n\n \u00bc Teaspoon Salt<\/p>\n\n\n\n 2 Teaspoons Stevia (optional)<\/p>\n\n\n\n Recipe<\/em><\/strong><\/p>\n\n\n\n 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.<\/p>\n\n\n\n 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\u2019s 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. <\/p>\n\n\n\n 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.<\/p>\n\n\n\n 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\u2019t have a pastry bag\u2014you can just scoop the mousse into dishes as well.<\/p>\n\n\n\n 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.<\/p>\n\n\n\n Source: My Recipes<\/p>\n\n\n\n Ingredients<\/em><\/strong><\/p>\n\n\n\n 6 Granny Smith Apples<\/p>\n\n\n\n 3 oz Bittersweet Chocolate, Coarsely Chopped<\/p>\n\n\n\n 2 \u00bd oz Premium White Baking Chocolate (such as Baker\u2019s), Coarsely Chopped<\/p>\n\n\n\n 6 wooden popsicle sticks<\/p>\n\n\n\n Recipe<\/em><\/strong><\/p>\n\n\n\n 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.<\/p>\n\n\n\n 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 \u00bd 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.<\/p>\n\n\n\n Source: Nutritious Life Studio<\/p>\n\n\n\n Ingredients<\/em><\/strong><\/p>\n\n\n\n Air-popped popcorn, Unsalted<\/p>\n\n\n\n Peanuts<\/p>\n\n\n\n Dried Apricots, Chopped<\/p>\n\n\n\n Candy Corn<\/p>\n\n\n\n Brown and Orange M&Ms<\/p>\n\n\n\n Recipe<\/em><\/strong><\/p>\n\n\n\n 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!<\/p>\n\n\n\n Source: Where\u2019d My Sanity Go?<\/p>\n\n\n\n Ingredients<\/em><\/strong><\/p>\n\n\n\n 1\/3 Cup Pumpkin Puree<\/p>\n\n\n\n 1 Teaspoon Cinnamon<\/p>\n\n\n\n 1 Teaspoon Sugar<\/p>\n\n\n\n 1 Siggi\u2019s Vanilla Yogurt<\/p>\n\n\n\n Witches hat mold<\/a> <\/p>\n\n\n\n Recipe<\/em><\/strong><\/p>\n\n\n\n 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.<\/p>\n\n\n\n Source: Fab Food 4 All<\/p>\n\n\n\n Ingredients<\/em><\/strong><\/p>\n\n\n\n For the orange layer:<\/p>\n\n\n\n For the green layer:<\/p>\n\n\n\n Garnish<\/p>\n\n\n\n Recipe<\/em><\/strong><\/p>\n\n\n\n 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.<\/p>\n\n\n\n
Ingredients<\/em><\/strong><\/p>\n\n\n\n