It’s that time of year again… swim suits get traded in for boots and scarves, you can find pumpkin spiced anything, and there’s Halloween candy EVERYWHERE. The holiday season is creeping up on us and it is starting with Halloween. We see fun sized, bite sized sugar bombs in tempting glass bowls. We pull them out of our child’s Halloween bag. They magically appear on the receptionists’ desk or in the break room. You may find yourself asking how much harm one small bite of candy can do. On average it would take an extra 10 minutes of jogging to burn off one bite sized Reese’s or Snickers, 20 minutes of jogging for a handful of candy corn and 20 minutes of jogging to burn off a bag of fun sized Skittles. I don’t think there are many of us who want to add an extra mile or two at the end of a tough bootcamp session for one tiny piece candy.
You can’t exactly ban candy from the work place, or anywhere else for that matter, but there is another option that could help. Hide the candy in a drawer or cabinet or place the candy in a container that is not transparent. On average an employee will eat 50% less candy when it is hidden from plain sight. “Out of sight out of mind.”
Another option is to keep something less naughty on hand that will help you steer clear of the chemically laden Halloween candy. Fruit is easy, packable, sweet that will add some fiber and mood boosting vitamins to your day. Having a couple nuts like raw cashews or dark chocolate covered almonds can keep you full and satisfied. One of my favorite options is to create my own halloween candy alternatives. I like the two recipes below because they are customizable for any holiday. They can be made in a variety of shapes and many different flavor combinations allowing you to make something all your own. Bring them to work or serve to your friends at your next Halloween party.
- 2/3 Cup liquid ( examples: fresh squeezed citrus juice, coconut water, balsamic or kombucha)
- 1 Cup organic fruit (feel free to mix it up and add more than one kind of fruit!)
- 4 Tbsp Beef Unflavored Gelatin (I used Great Lakes Unflavored Beef Gelatin)
- 1 Tbsp. Coconut Oil
- Place liquid, fruit, and coconut oil into a heavy sauce pan, and heat over medium heat.
- Stir occasionally and allow to cook until the liquid is steaming.
- Place all contents from the saucepan into a high speed blender, or food processor, and blend until smooth.
- Remove the lid, and allow the mixture to cool slightly.
- Add 4 tablespoons of Great Lakes Gelatin to the blender, and blend again until smooth.
- Pour mixture into candy molds, or a 9×9 glass dish, and refrigerate until congealed.
For my first batch, I used frozen organic blueberries for my fruit and lemon, lime and orange juice as my liquid. Feel free to go crazy with these! I have even seen Bullet Proof Coffee Gummies for those of you always on the go!
Nut Butter Cups:
- 1 cup nut butter (make sure to read the labels. be cautious of hidden sugars and artificial additives)
- 1/2 cup unsweetened shredded coconut or a mashed banana (optional)
- 4 Tbsp. coconut oil separated
- 1 dark chocolate 75% or higher
- 2 Tbsp raw cacao powder (optional)
- Add nut butter and 2 Tbsp. of oil to a sauce pan on low to medium hit.
- Stir in shredded coconut or banana until fully combined
- Add a spoonful of the mixture into 12 mini muffin tins and place in freezer to cool while you’re making the chocolate.
- Add chocolate, cacao (if using) and 2 Tbsp of oil to a small sauce pan.
- Stir until melted and combined.
- Pour melted chocolate on top of the nut solidified nut butter then place in freezer for about 30 minutes or until set.
- Take out of freezer and wait a few minutes then with a knife go around the edges, they will pop out fairly easy – handle with care.
I used sun butter, mashed banana and a large dark chocolate candy bar from whole foods.