Fit Friday Issue #24
Have a Healthy Halloween!
With Halloween around the corner and the holidays coming up, it's going to be hard to resist the sweet treat temptation! When you see that bowl of candy corn, your heart says yes, but your goals say noooo! But there's good news - you can have your cake and eat it too! Here are some healthy substitutions and alternatives (plus recipes!) to help you and your family enjoy the sugar-filled season without the guilt!
1. Healthier Handout Ideas: Looking for healthier options for trick-or-treaters? Sadly homemade goodies are not the best option, because kids are taught to only accept store-bought treats in sealed packages. It may take a bit of work to find pre-packaged candy alternatives, but they are out there. Focus on low-sugar and natural sugar options like organic fruit leather, collagen gummies, dark chocolate (80% or more), or even organic jerky for kids who have a savory tooth.
Thrive Market is a great way to find these options and save some money in the process.

2. Skip the Snacks: Think outside the box this Halloween! There are plenty of non-edible prizes kids will enjoy. Small, inexpensive toys like bouncy balls, bubbles, stickers, cards, jacks, or mini play-doh or coloring books and all great options to entertain kids without the sugar rush.

3. Host a Healthier Party: Throwing a Halloween party or want to bring something festive for the office? This is your chance to go homemade. Focus on treats made with veggies, grain-free flours, and natural sweetness. We have come up with a few recipes below to get you started with healthy baking.

As with everything, moderation is key! Enjoy your childhood favorites in moderation, while still eating whole foods the majority of the time. Sometimes a mini KitKat (or whatever your poison!) is just good for the soul.
Healthy Halloween Recipes

Dark Chocolate Zucchini Muffins

2 cups almond flour (or almond meal)
1/4 cup unsweetened cacao powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup coconut oil, melted and cooled
1/4 cup pure maple syrup or raw honey
3 large eggs, room temperature
3/4 cup shredded zucchini
dark chocolate chips

1. Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
2. In a large mixing bowl, whisk almond flour, cocoa, salt, and baking soda.
3. In a separate medium mixing bowl, whisk coconut oil, maple syrup, and eggs.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Stir in the shredded zucchini.
6. Stir in the chocolate chips
7. Spoon batter evenly into your paper liners.
8. Bake for 20-22 minutes or until the center is set.
9. Remove from the oven and let cool for 5-10 minutes before serving.
10. Store in an airtight container at room temperature for up to two days.

Pumpkin Paleo Cookies

Cookie Dough
1/2 cup pumpkin puree
1 3/4 cups almond flour
3 tbsp tapioca flour
1 egg or flax egg
1/4 cup peanut butter or almond butter
2 tbsp coconut oil
1/2 cup vanilla protein powder (about 2 scoops). Sunwarrior is a great brand to use.
1/4 cup coconut sugar
1/2 teaspoon baking powder
1 1/2 tbsp pumpkin spice
Sugar & Spice Coating
1/4 cup coconut sugar or 1/2 Cup of Unsweetened
1 tbsp pumpkin spice

1. Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper.
2. Melt 2 tbsp coconut oil in a small saucepan over medium heat.
3. In a large mixing bowl, beat the melted coconut oil with 1/4 cup coconut sugar for 15-20 seconds. Incorporate the eggs and beat an additional 10 seconds, not more.
4. Incorporate the rest of the ingredients from the "Cookie Dough" section and mix gently with your hands.
5. Place the dough in the freezer for about 25 minutes.
6. Meanwhile, mix 1/4 cup coconut sugar with 1 tbsp pumpkin spice and spread this mixture evenly on a plate.
7. Remove from the freezer. At this point, the cookie dough should not stick to your hands too much. If it is still too sticky, stir in some more tapioca flour, one tablespoon at a time, until the dough is easily workable with your hands.
8. Scoop the dough one heaped tablespoon at a time and roll it into balls with your hands.
9. Roll the balls into the sugar/pumpkin spice mixture.
10. Press the balls into the baking sheet, making small discs.
11. Bake for 8-10 minutes.

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Fit Friday Credits:
Content author: Katelynn Cooper
Editing/Design: Jacqui Zaydel
Image Credit: Getty/Jemal Countess, appeared in

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