Healthy Halloween!

Spooky Spiders, scary skeletons, and sweets, oh my!  For many people Halloween is a time of fantasy, cocktails, candy, and costumes; and while some of us might fantasize having a handful of bite size candy every day doesn’t add up we all should recognize if our yoga routine stays the same and our sugar intake increases, our bodies will notice the change!  The sweet stuff tends to make us feel bloated in the short term because of extra water retention and can make us feel permanently bloated because those extra calories will stick.  However, not all sweets are created equal and not all sugar needs to scare you.  So to ensure you can maintain your healthy lifestyle this Halloween, we at the Green Yogi, are supplying you with some delicious Halloween recipes that are high in flavor, fiber, protein, and low in fat, gluten, and sugar compared to traditional sweets! courtesy

1. Chocolate Almond Joy Bars, courtesy Elana’s Pantry

homemade chocolate almond joy bars gluten-free recipe

Unlike other gluten free treats this recipe calls for almond flour and coconut flour, which both give you a boost of added protein.  These are not only great as a dessert but can double as a quick breakfast the next morning, bonus!

  • 4 eggs
  • ¾ cup coconut milk (canned)
  • 2 teaspoons almond extract
  • ¾ cup coconut palm sugar
  • ½ cup blanched almond flour
  • ½ cup coconut flour
  • ¼ teaspoon sea salt
  • ½ teaspoon baking soda
  • ¼ cups unsweetened shredded coconut
  • ¾ cup dark chocolate chips
  1. In a large bowl, whisk together eggs, coconut milk, almond extract and palm sugar
  2. In a smaller bowl, combine almond flour, coconut flour, salt and baking soda
  3. Mix dry ingredients into wet with a mixer
  4. Stir in ½ cup of the chocolate chips
  5. Grease an 8×8 baking dish
  6. Pour batter into dish, then sprinkle shredded coconut and remaining chocolate chips on top
  7. Bake at 350° for 30 minutes
  8. Cool for 1 hour
  9. Serve

2.  Cranberry Bliss Balls, courtesy The Chopra Center

These will bliss you out because they only contain a few natural ingredients, and get their sweet flavor and satisfying richness from healthy nuts, and dried fruit.  If you can’t go without a bit of chocolate, like myself, throw in some dark chocolate chips, delicious!

Ayurvedic Bliss Balls

  • 1 cup pine nuts
  • 1 cup sunflower seeds
  • 1 cup almonds
  • 2 cups dries cranberries
  • 2 Tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon nutmeg
  • 1/2 cup coconut flakes
  • optional: 1 cup chocolate chips

Place the pine nuts, sunflower seeds, and almonds in a food processor and pulse until coarsely ground. Add the dried cranberry and chocolate, pulse a few seconds, then add the maple syrup, vanilla, and nutmeg. Continue to pulse until the mixture begins to stick together. Taste for sweetness. Add more maple syrup if desired. Place the coconut flakes in a shallow bowl. Roll the nut and fruit mixture into 1-inch balls and roll them in the coconut flakes. Store in an airtight container.

3. Carmel Corn, courtesy Cupcakes and CashmereThis recipe is not as health as the other 2 options, but it is a classic that just feels like Halloween.  You can always substitute a vegan spread for the butter!

  • 1 cup unpopped popcorn
  • 2 tablespoons vegetable oil
  • 3/4 cup packed brown sugar
  • 6 tablespoons butter
  • 3 tablespoons light corn syrup
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon vanilla extract
  1. Preheat oven to 300 degrees F(150 degrees C).
  2. In a large pot, heat oil over high heat. Add the unpopped popcorn. Moving the pan constantly, pop the corn. Remove from heat, place in a large baking pan, and keep warm in the preheated oven. Discard unpopped kernels.
  3. Mix sugar, butter, corn syrup, and salt into a large saucepan. Cook over medium heat, stirring until mixture starts to boil. Continue cooking for 5 minutes without stirring.
  4. Remove from heat. Stir in baking soda and vanilla. Pour over the popped popcorn. Stir popcorn until evenly coated. Bake for 25 to 30 minutes in the preheated oven, stirring every 10 minutes. Remove from pan and put into a large bowl to cool.

Bon appetit!

Kelly

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