Halloween is upon us — and with that the start of the holiday season.
So much celebration, joy, family and fun… along with so much temptation from foods that are seriously delicious but also leave us feeling seriously bloated, tired, lethargic, cranky and in desperate need of extra-stretchy leggings.
But depriving yourself of your fave holiday traditions and treats for the sake of your waistline is not realistic, sustainable or fun for that matter. Strict structures eventually cause us to rebel, and can lead to vicious cycles of overindulging, regret and guilt (not to mention killer food comas).
Thus one of my fave tips to fully enjoy and embrace the holidays — and feel good while doing it — is to simply upgrade the foods you love, instead of attempting (and usually not succeeding) to give them up. So you can indulge in the food that satisfies your soul, but is easier and kinder on your mind and body too.
The trick is simply learning how to upgrade the ingredients, so your body can actually digest them and absorb the nutrients (instead of needing to fight them off, causing inflammation, low-energy, digestive issues, toxin overload and weight gain).
So whether you’re a Reese’s Peanut Butter Cup lover (my people) or gummy bear addict, in this post you’ll find healthier ways to satisfy your fave seasonal craving, sans creepy chemicals.
Umm… do I really need to say more here? I dare you to make these and not fall instantly in love. Plus six ingredients and no cooking required? C’mon…
Homemade Hack #2 —
Line a baking tin (mini-muffin would work great here) with individual parchment paper trays. Melt dark chocolate chips (or part of a dark chocolate bar) in microwave for 30 seconds or until melted. Placed a dollop of melted chocolate in the bottom of the parchment, then add a spoonful of peanut butter and top with more melted dark chocolate. Sprinkle with sea salt and chill in the freezer for 20 minutes. BOOM.DONE.
I have not personally made these (because as I’ve already established chocolate is my love language) but I love that each of these flavors only contain three ingredients (including Vital Proteins Grass-fed Gelatin — which is super healing for our immune systems and gut health).
Store Bought Hack —
Surf Sweets Organic Gummy Bear Candy Packs. I have to tell you this was a HARD one. Even the “healthy” versions contained loads of chemicals, cane syrup, other sugars and artificial flavoring (as is the case for most products marketed to you as “healthy” so beware and always check the ingredient label first).
This brand was the “cleanest” I could find with the least amount of ingredients (and uses carrot juice + turmeric for coloring vs. artificial coloring). It still contains a lot of sugar (with cane sugar being the #1 ingredient) so buy at your own caution, or go for some dried fruit like Paleo Steve’s Strawberries instead.
These little balls of heaven will seriously satisfy your seasonal craving. They’re also packed with a healthy dose of protein, fat and fiber that won’t send your blood sugar on a roller coaster ride.
Store Bought Hack —
RX Pumpkin Spice Bar. So I know this is technically a protein bar but it’s still got all the makings of a sweet pumpkin spice treat (dates, almonds, cashews and pumpkin spice) — so think of it as your new seasonal treat that moonlights as a protein-filled snack.
These vegan pumpkin spice white chocolate truffles are jam-packed with a healthy dose of quality protein, fat and fiber — so you can indulge in your fave seasonal craving and still feel good doing it.
Author: Lauren Chambers
Recipe Type: dessert, snack
1 cup organic, raw creamy cashew butter (I love Artisana)
1/2 cup organic pumpkin puree (unsweetened)
12 pitted dates, soaked in hot water for 10 minutes
1/4 – 1/3 cup coconut flour
1/4 cup coconut oil, melted
2 tbsp pumpkin pie spice
1 tsp pure vanilla extract
1/2 tsp pink sea salt
1/2 cup cocoa butter (or dark chocolate if preferred)
1 tbsp coconut oil or butter
1 tbsp coconut nectar or grade b maple syrup
1 tsp pure vanilla extract
Place the truffle filling ingredients in a food processor and blend until a thick paste is formed. Place the mixture in a bowl in the fridge or freezer until firmer (you may need to add more coconut flour if still too sticky).
Place chocolate coating ingredients in a stovetop pan and heat on very low heat until it begins to melt. Quickly remove from hit once melted.
Line a plate or tray with parchment paper and set next to the pot.
Once truffle filling is firm roll into small balls. Take a fork and dip each ball in the melted chocolate until coated. Tap excess chocolate off in the pot and place on the parchment paper to cool.
Once coated, let balls chill in the fridge or freezer for about 10 minutes. If you want to make them appear “fancy” you can then take a fork and drizzle more chocolate over the top. Sprinkle with more pumpkin spice.
Keep stored in the fridge — will last up to a week.