Happy Halloween friends!
Did you know that 3 to 4 small Halloween chocolate bars are equivalent to one full-sized chocolate bar?
Don’t trick yourself this year!
Here are some other reminders and tips to keep in mind over the next week.
1. Healthy eating starts in childhood. Are you helping your kids develop healthy habits? This year, have your kids fill a small to medium sized Ziploc bag with their favourite Halloween treats. Offer them $5 if they opt for giving away the rest of their candy to spend on a non-food treat of their choice. It's win-win-win! Less tempting sweets in the house for you and a lesson taught to the kids!
2. Resist the urge to buy discounted November 1st Halloween chocolate and candy. Is your health really worth the 50% discount that the stores advertise?
3. Ask your kids if they would rather forego trick or treating this year for some other awesome non-food experience that they've been dying to try! Maybe it’s going to a local Halloween spook party, going to the movies, going bowling, or going to the amusement park on Halloween night.
4. Keep Halloween treats out of sight. Keeping them in the pantry at eye level or on the kitchen counter will only encourage you to eat more. Studies show that the less often you see a food, the less likely you are to eat it. Sounds obvious right? Try keeping your treats in a non-see-through bag in the garage or basement. You'll be less tempted this way!
Don't TRICK yourself this Halloween! Prepare yourself by planning ahead. What are you going to do differently this year?
Do you have any favourite tips to navigate this sugar-coated holiday? Feel free to comment below!
Lisa & Monica
We would like to thank our reader BG for suggesting we post a healthy Thanksgiving dessert recipe! Like many of you who have had the gastric bypass (RYGB), BG is always on the look out for a new low sugar dessert that will impress her guests.
So here it is! Our recipe for Clafoutis. For those of you who are not familiar with the dessert 'clafoutis', we would describe it as a delicate French flan-style fruit pie. While it traditionally uses cherries or plums, you can use any seasonal fruit.
TAKE NOTE --> If you send us a blog post idea and you inspire us to write a post, you (like our reader BG), will receive a 15% OFF coupon toward any package of your choice!!! To get in contact with us, first sign up to our email list HERE.
Happy Thanksgiving to all of our Canadian clients and readers! Thank you (as always) for your support :)
- Lisa & Monica
Serving size: 1/8th of the pie
1 1/4 cup milk, 1% or 2%
2/3 cup granulated sugar (1/3 cup added in step 2, and 1/3 cup in step 6)
1 tbsp vanilla
1/8 tsp salt
1/2 cup all-purpose flour
Choose a fruit: 5 plums (sliced), 1/2 cup raspberries, 1/2 cup blueberries,1/2 cup blackberries, 1/2 cup strawberries, or 2 peaches (sliced)
Sprinkle of icing sugar (optional)
1. Preheat oven to 350 F.
2. Add 1 ¼ cup milk, ⅓ cup granulated sugar, 3 eggs, 1 tbsp vanilla, ⅛ tsp salt and ½ cup all-purpose flour into a blender and mix on high for 1 minute.
3. Grease a 9-by 9-inch baking dish and pour in a ¼ -inch layer of batter (i.e. less than half of the batter).
4. Bake for about five minutes or until the top starts to get slightly firm.
5. Remove the baking dish from the oven and place fruit pieces evenly spaced onto the batter. Pour the rest of the batter on top to cover the fruit (some fruit might poke out, this is fine).
6. Before placing the baking dish back in the oven, sprinkle the pie with granulated sugar. If the fruit you added is sweet, add 3 tablespoons of sugar; if the fruit you added is tart or sour, add the full ⅓ cup.
7. Place the baking dish back into the oven and bake for 45 minutes (check at 30 minutes), or until the clafoutis is puffed and lightly browning. You know it is ready if a knife comes out clean from the center.
8. Allow it to cool slightly (it will collapse as it cools) before dusting with icing sugar (optional).