Happy HEALTHY Halloween!
As you all well know, one of the BEST candy/junk food holidays is RIGHT around the corner! Free candy everywhere you look!
I know my job even has people bring in baked goods to snack on during the week of Halloween!
The key to getting past any holiday is to find healthier alternatives that you can create that taste just as good. In order to start getting healthier you HAVE to start cooking healthier and finding alternatives to create healthier dishes for you and your family.
Well today I will share with you some HEALTHIER dessert options you can make for yourself, your friends, and your family so you can still indulge a bit during this Halloween!
|Chocolate Oatmeal Balls|
* 1 ripe banana, mashed well
* 1 cup sugar
* 1/4 cup cocoa powder
* 1/2 cup nonfat milk
* 1/2 cup peanut butter
* pinch of salt
* 1 tsp. pure vanilla extract
* 3 cups instant oats
Being inspired by a recipe I saw for no bake cookies that used a banana in place of butter, I decided to try my hand at creating a healthier version of my family recipe. One mashed banana replaces the one stick of butter, the sugar is cut in half, and a low fat milk (skim or almond) is used instead of whole or two-percent. Of course, there is quite a bit of sugar (one cup) in the recipe but it’s still much healthier than traditional no bake cookies. I think regular old fashioned oats might work in place of the quick oats, but I had quick oats on hand so that’s what I used. This recipe was orginally posted on my healthy living blog.
- Place all ingredients except the vanilla and oats in a medium saucepan and bring to a boil over medium heat – stirring often.
- Let the mixture boil for one minute, remove from heat and let the mixture cool for one minute.
- Add the vanilla and oats and stir well to combine.
- Drop by teaspoonfuls onto waxed paper and cool to room temperature.
|Healthy Chocolate Cake|
1 cup cake flour
3/4 cup sugar
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons applesauce
1/2 cup 2 percent low-fat milk
1 teaspoon vanilla
1 tablespoon instant decaffeinated coffee
2 (2 1/2-ounce) jars prune baby food
1 ounce semisweet chocolate chips, melted
2 teaspoons almond extract
2 egg whites
2 ounces semi-sweet chocolate chips, melted
1/2 cup 0 percent Greek yogurt
- Preheat oven to 350ºF. Spray one round cake pan with nonstick cooking spray and sprinkle with flour.
- Sift together all the dry ingredients in a large mixing bowl.
- In a small bowl, mix applesauce, milk, vanilla, coffee, prunes, chocolate, almond extract, and egg whites. Fold into the dry ingredients.
- Bake for 40 minutes.
- While the cake is baking, you can create the icing. After melting 2 ounces of chocolate chips, fold them into the 1/2 cup of 0 percent Greek yogurt. Refrigerate until you're ready to ice your cake for the best consistency.
- Allow cake to cool before icing and slicing. It's best to slice and serve when it's still warm!
Nutritional information (per serving): calories 260, saturated fat 1.8 g.
|Whole Wheat Mini Pumpkin Muffins|
1/2 c. vegetable oil
1 2/3 c. whole wheat flour
1 1/4 c. sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. baking powder
1/3 c. water
1 c. canned or homemade pumpkin puree
1 tsp. baking soda
1/2 tsp. salt
- Preheat oven to 350°F
- Combine eggs, oil, water and pumpkin puree (use straight pumpkin, not pumpkin pie mix). Sift dry ingredients together and gradually beat into first mixture.
- Pour into greased mini muffin pans (I actually use a cookie scoop to get it in the pan…it’s the
- perfect size for mini muffins). Bake for 10-12 minutes. Makes about 36 mini muffins.
|Rich Double Dark Chocolate Brownies|
• ¼ cup olive oil
• ¼ cup unsweetened apple sauce
• 1 banana (I used a frozen one)
• 1/3 cup organic sucanat or brown sugar
• 1 teaspoon stevia
• 2- 1 ounce squares unsweetened chocolate
• 1 teaspoon instant coffee
• 1 teaspoon vanilla extract
• 1 egg
• 1/3 cup flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup 60% cocoa baking chips (I used Ghirardelli)
Place a pan over medium heat and add the ¼ cup oil. Add the banana and cook until golden in color. Add the unsweetened chocolate and melt. Remove from heat. Place the black beans into a food processor fitted with a blade. Process the beans until smooth. Add the applesauce, banana and chocolate mixture, sucanat, stevia, instant coffee, vanilla extract, and egg. Process a few more seconds to combine. In a bowl combine the flour, baking powder, and salt. Stir in the wet mixture from the food processor to combine. Stir in chips. Bake in a 8 X 8 baking pan at 350 F for 40 minutes or until a toothpick inserted comes out clean.
This is Stephanie from Infinite Life Fitness. Please feel free to stop by my blog and check out MORE health and fitness tips!