I know, Halloween means candy and candy means you want to eat ALL THE THINGS! But cure your candy cravings with these healthy Halloween Treats!
It’s ALIIIIIIIVE! Frankenstein’s monster is here to help you eat your veggies! (The top is garnished with blueberries for hair!) There’s a whole cup of kale blended into this high-fiber green smoothie, but you can substitute spinach or any other green you like. The creaminess of the coconut and banana, plus the zing of freshly grated lime zest and chopped fresh ginger mask any veggie flavor.
- 1 cup coconut water
- 1 cup ice
- 1 scoop Vanilla Shakeology
- 1 cup chopped kale
- ¼ large banana, cut into chunks
- 1 tsp finely chopped lime peel (lime zest)
- 1 tsp fresh ginger, coarsely chopped
- Place all ingredients in blender; blend until smooth.
Container Equivalents: 1 green, ½ purple, 1 red, ½ yellow
2B Mindset Plate It: A great snack(tional) or enjoy as part of breakfast.
What is fall without pumpkins?! There are always plenty of pumpkins to carve up around Halloween and a great way to make use of pumpkin seeds is to roast them for an easy, healthy snack! So, don’t throw ‘em out!
First, how do you get the strings off pumpkin seeds?! When you first scoop the seeds out of the pumpkin, it seems like it will be impossible to separate the sticky, clingy strings from the seeds. But all you have to do is rinse the mass of seeds and strings under cold water and the seeds will separate easily.
Ok, now what?
- Measure pumpkin seeds. Place in a medium saucepan. Add 2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds. Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes; remove from heat and drain.
- Preheat oven to 400° F. Coat the bottom of a roasting pan or thick baking sheet with olive oil, about a teaspoon. Spread the seeds out in a single later and toss to coat them with oil.
- Bake on the top rack until the seeds begin to brown, 5-20 minutes depending on the size of the seeds.
- When lightly browned, remove pan from oven and let cool!
Deviled eggs get extra creepy-crawly when they’re topped with… spiders! To make eight scary spider eggs, cut 12 black olives in half vertically. Place one half in the center of each egg to form the body, then slice each remaining olive half into four sections to create legs!
For a protein-packed snack, try these hummus-filled eggs topped with kalamata olives and smoked paprika.
- 8 hard-boiled eggs, cut in half lengthwise, yolks removed
- ½ cup prepared hummus
- 12 Kalamata olives, cut in half vertically
- Ground smoked paprika (to taste; optional)
- Fill each egg white half with 1.5 tsp hummus.
- Decorate your eggs with olive spiders! Sprinkle with paprika and serve!
Container Equivalents: ½ red, ½ blue, ½ orange
2B Mindset Plate It: A great protein and FFC as part of lunch or snack(tional)
Double, double, toil and trouble… ok, no spells required to make this smoothie!
Whip up this witch’s cauldron when your sweet tooth strikes and you want to avoid the candy bowl!
- 1 cup unsweetened almond milk
- 1 cup ice
- 1 scoop Chocolate Shakeology
- 1 tsp pure caramel extract
- 2 tbsp shredded unsweetened coconut, toasted
Place all ingredients in blender. Blend until smooth.
Container Equivalents: 1 red, 1 orange, 1 tsp
2B Mindset Plate It: Add an FFC to make a great breakfast
Try them and let me know what you think!