How to Make Your Halloween Sugar-Free in Five Minutes or Less!

Halloween is just around the corner and you might be cringing at the thought of your child coming home with that giant bag full of candy.

Honestly, who says treats have to be candy? Make life easier for you and healthier for the kids in your neighborhood.

Purchase party favors in bulk via mail-order instead of candy!

Here are a few suggestions:  

Glow in the dark vampire teeth 

Transferable Tattoos 

Halloween Slime

Spider Rings

Jack-O-Lantern Stickers

Sidewalk Chalk

Playdoh

Halloween Stamps

Bubbles

Movie passes

Color Crayons 

Glow-in-the-dark bracelets

Themed pencils

It’s really ok to put a healthy spin on Halloween this year.

For you too- think how many times have you gotten into the fun-sized candy bars

waiting for the holiday to arrive! Plus, sidewalk chalk has a longer life expectancy.

What are you handing out this Halloween?

Green Monster Muffins! 

My stance on getting sneaky in the kitchen is very simple. I don’t like to lie about food, especially to children. I also know how hard it can be to get little ones to eat green. Fun holidays like, Halloween or St. Patricks Day and year end holiday are a great time to get green. Or flex your parental power and establish a “green food “ day of the week and introduce new green foods on that day.



Ingredients:

2 1/2 cups all purpose or gluten-free flour

1 cup cane or coconut sugar

1 teaspoon cinnamon

1/4 teaspoon allspice

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

4 cups raw baby spinach

3 eggs

1 1/2 cups butter

3 over ripe bananas

2 teaspoons good quality vanilla
Method:

1. Preheat oven to 350’F degrees and prepare 2 regular sized muffin tins with non-stick, organic cooking spray. Or cupcake liners. Or, prepare 2 loaf pans

2.In a blender, combine spinach and bananas. Blend until spinach changed to a liquid state.
3. In a medium sized mixing bowl, combine the flour, cinnamon, baking powder, baking soda, salt and allspice. Mix well. Set aside.
4. In the bowl of your stand mixer or a large mixing bowl, add the sugar and butter, mix on high speed until creamy and sugar crystals begin to dissolve- about three to five minutes. Add eggs, one at a time mixing well in between each addition.

 

5. Slowly beat in the spinach – banana mixture. Add vanilla.

 

6. Add the dry ingredients into the wet ingredients. Mix well to combine.

 

7. Scoop batter into prepared muffin tins or two prepared loaf pans.

 

8. Bake for approximately 30-45 minutes or until muffins spring back to the touch and are slightly browned on edges. 60-90 minutes if baking loafs.
Test for doneness by running a toothpick in the center. If if pulls out clean, loafs are done. Makes approximately 2 dozen medium muffins, 1 1/2 large and 3-4 dozen mini muffins or 2 loafs.

The Faux-Re-O! Homemade Vegan Oreo Cookies. Clean ! No additives, preservatives or shelve-stabilizers! 

Aside from the slightly bizarre flavors of the past few years, Kraft Foods – the parent to the Oreo, a Nabisco brand; has a dynasty into the worlds best tasting cookie!  A large corporate box chain foods  company–but, this means highly processed, refined food ingredients. Also, foods contain additives; that might not be so healthy If you are feeding your family clean. Here is my adaption to the beloved, “Oreo” Cookie!

The Faux-Re-O!



Ingredients:

2 1/2 cups AP flour, Yucca flour or GF flour, sifted

1 cup unsweetened Dutch processed cocoa powder, sifted

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

12 ounces Vegan butter or extra virgin coconut oil, room temp, slightly softened ( extra virgin has minimal coconut flavor)

1 1/2 cups granulated cane sugar

4 Tablespoons of VeganEgg reconstituted in 1 cup water

2 teaspoons pure Madagascar vanilla extract

1/2 cup organic vegetable shortening

Non-stick cooking

Cream Filling ( recipe below)

Method:
1. In a small bowl combine flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. Whisk to incorporate ingredients well throughout the flour. Set aside.

 

2. In the bowl of a stand mixer, or a medium bowl–combine 10 ounces of the vegan butter with the 3/4 cup granulated sugar. Beat on medium-high until combined and pale in color. About two minutes. Scrape sides, add 1/2 the vanilla, and beat an additional 2 minutes.

 

3. Add the VeganEgg and flour mixture in alternate batches. Mix well to incorporate after each addition before adding an additional. Once all ingredients have been added mix until dough forms a ball.

 

4. With a sifter, lightly dust a clean work surface with cocoa powder.

 

5. Turn dough ball out onto the lightly dusted cocoa powered surface. Also dust the top of the dough lightly. Cut in 1/2.

 

6. With a cocoa dusted rolling pin, roll the dough pieces to flatten into 2 – 1/2 inch round disc. Wrap both discs individually in plastic wrap- sealing airtight. Refrigerate flat for a minimum of 1 hour.

 
5. After 1 hour has lapsed – remove a disc from plastic wrap and place on a clean, lightly cocoa dusted work surface. Working while dough remains cold, roll out to 1/4 inch thick. Run the back of a long knife or palate knife under the dough to make sure it is not sticking to the work surface.

 

6. Preheat oven 350’F Degrees. Prepare two high sided baking sheets with parchment sprayed with non-stick cooking spray.

 

7. With a 1 1/2 in round cocoa dusted cookie cutter begin cutting cutting 64 round 1/4 inch round cookies.

 

8. Using a metal spatula – place on prepared baking sheet with minimal movement protecting the integrity of its shape. Work quickly while cold. If dough begins to heat up, place back in the refrigerator to cool again.

 

9. Continue to ball up the cookie dough up and re-roll for more cookies until you’re completely out of dough. Repeat with the remaining disc.

 
10. Bake for 8-10 minutes until they are firm. Remove and allow to cool. Make cream filling.


Additional Cream Filling Ingredients:

4 cups powdered sugar sifted

2 Tablespoons nut milk

 
Method:

1. In a small bowl beat the remaining 2 ounces of the Vegan butter with the vegetable shortening until smooth. Add remaining vanilla extract. ( or cut and scrape one fresh vanilla bean pod * optional)

 

2. Once combine, add sifted powdered sugar and 1 tablespoon of the nut milk. Mix. Check constancy. If too dry, add the additional nut milk to form a thick cookie filling like paste. Set aside.

 
3. Once cookies are cooled, spread the filling on the bottom of half of the cookies and sandwich them with the other half. Slightly squeezing to completely sandwich.
Serve with ice cold nut milk. Or use to prepare Stephen Dimmicks ( from Glossie Girl ) Oreo Cookie Pancakes. Recipe here!

Variation to filling : For chocolate filling add 1/2 cup cocoa powder and 1 /2-2 Tablespoons of additional nut milk to the already blended creamed filling recipe.

Time to Treat the Kids before they Trick You! Here is a Spook-tacular Recipe Sure to Get Everyone in the Holiday Spirit !  🐛 BBQ Worm SanWITCHes!

Make this meal the most frightening one of the year! 

unspecified-5

Ingredients:

1 package of organic turkey hotdogs or Hebrew Nationals- each cut lengthwise in 1/2 and 1/2’s cut into into 3 strips each

1/2 -1 cup barbecue sauce

4 slices real cheddar cheese, cut into quarters

1 Dozen mini slider hamburger buns, split, toasted.

Directions:

In a medium saucepan, heat bbq sauce till bubbly. Add hotdog strips and continue to heat though until hot dog strips begin to curl. Toss well to coat.

Place slices of cheese on bottom halves of toasted slider buns.

Top with slimy worm mixture and cover with top halves of buns.

Serve with side of screams!img_5747