Trick or Treat! When we think of Halloween, yummy and sugary treats such as candy bars and caramel apples usually come to mind. Rightfully so, this is definitely a day to indulge! However, the amount of sugar in these delicious snacks can be astronomical!
Just a few examples of the amount of sugar in some of our favorite treats:
Snicker’s Fun Size: 17 g, Blow Pop: 13 g, Skittles: 42 g, Dots: 21 g, Reese’s (2 cups): 21 g.
For comparison, this is how many sugar cubes are in 2 Reese’ cups:
Whether you are hosting a Halloween party or handing out treats at the door, there are a variety of healthy options that are fun and festive!
Cheese is a good source of protein and does not contain any sugar. Cheese sticks will be ok unrefrigerated for 2-3 hours, so kiddos may eat these later if needed.
If you have clementine’s (“Cuties”) and celery, you have a pumpkin! Peel each clementine and leave in its whole, round form. Cut celery into 1 inch pieces and place in the middle of the clementine as a stem. Clementine’s are a good source of vitamin C and can easily fit in a Ziploc baggy.
Photo from Frog Prince Paperie
If hosting a party, make a tray of witch’s fingers! Simply take baby carrots or carrot sticks and place ½ of an olive (black or green) on the tip as a nail. This can be served with dip or by itself. Carrots are high in vitamin A and a great, crunchy snack.
To help keep kiddos (and parents of trick-or-treaters) hydrated, buy mini or full-sized bottles of water. Create labels out of construction paper or use Halloween-themed paper to cover original water bottle label. Many drinks such as juice and punch are high in sugar. These spooky bottles will help quench their thirst!
- 12 large eggs
- ⅓ cup plus 3 Tbsp mayonnaise
- 1 small ripe avocado, halved and pitted
- 1 Tbsp Dijon mustard
- 1 Tbsp minced scallion or shallot
- 1 Tbsp lemon juice
- ¼ tsp black olive slices
- 24 black olives
- red food coloring
- Place eggs in a large pot with cold water, covering eggs by 1 inch. Bring to a full boil; boil 1 minute. Cover pot and remove from heat. Let sit, covered, for 15 to 17 minutes. Drain and run cold water over the eggs. Crack eggs and let sit in cold water 10 minutes or until cool. Drain, then peel eggs.
- Cut eggs in half lengthwise, then carefully remove the yolks, leaving the whites intact. Place yolks in a bowl; mash with 1/3 cup mayonnaise, avocado, mustard, shallot, lemon juice, and salt until blended. Using 2 teaspoons or a small ice-cream scoop, scoop yolk mixture into small balls and position in hollows of whites to resemble eyeballs.
- Press an olive slice into center of each yolk eyeball. Stir together 3 tablespoons remaining mayonnaise and a few drops of red food coloring in a small bowl for the "blood."
- Transfer colored mayonnaise mixture into a small sealable bag and snip the corner to form a pastry bag. Decorate eyeballs with bloodshot veins. Cover and refrigerate up to 6 hours before serving.
- Make Ahead: Egg yolk mixture can be prepared 1 day ahead and refrigerated. Fill egg whites, decorate and refrigerate up to 6 hours before serving.
- From kitchendaily.com