The EatSmart Blog

Providing Tools and Tips to Live Healthier, Happier Lives

Archive for the month “October, 2013”

Top 5 Tricks For A Healthier HALLOWEEN

halloween treats

Let’s be honest — I have never come across a kid that likes getting an apple or box of raisins when trick or treating.  They are looking for the candy–the more the better.  At days end,  parents take on the task of eliminating anything suspicious or not properly sealed but the kids are still left with way too much candy.   Bribery sometimes works in buying back part of the haul or you can try guilting the kids into donating a large portion to the local food bank for inclusion in Thanksgiving baskets.  The question still remains—How to keep Halloween fun but with a healthy twist………..

Below are 5 practical tips from nutritionists on how to decrease the overall calorie load in the kiddies Trick-or-Treat bags.

pumpkin 1 Fun Substitutes: Instead of candy, hand out stickers, tattoos, mini Play-Doh containers, colorful pencils or glow-in-the-dark necklaces.  These items may be more expensive but the extra cost goes a long way in easing up on the overall sugar intake!

 

pumpkin 2Think Lollipops–Yes, they are all sugar but they take a lot longer to eat and one should satisfy them for quite a while.

 

pumpkin 3Organic Chocolate–Incorporate the health benefits of dark chocolate into the Halloween festivities.  Many commercial chocolate bars lose the health benefits found in flavonoids during processing. Consider giving a small square of organic dark chocolate that retains its healthful nutrients (antioxidants) and tastes sooooooooooo good!

pumpkin 4 Think Less Decadent Candies–Peppermint patties, pumpkins peeps, jolly-ranchers, twizzlers, gummy bears–all boast lower fat content and lasting flavor.

 

pumpkin 5 Think Bite Size–Avoid handing out full size candy bars–buy their bite-size cousins.  A couple of pieces will do just fine, not handfuls for visiting Trick or Treaters.  Also, snack size packs of pretzels, goldfish and cheez-its can be an added treat to lunch boxes.

bag of candy

Enjoy and have a Frightfully Delightful Halloween!

About the Author: Maria Geronimo is the Public Relations Director at EatSmart Products.

Homemade Pasta

homemade pasta

Ingredients:
5 cups flour
2 tablespoons olive oil
1-1/2 cups water
1 teaspoon salt
1 egg

Instructions:
Put all ingredients into your food processor with the dough blade and process until it forms a ball.  Remove and place on a lightly floured surface.  Cut into pieces and flatten.  If the dough starts to stick, dab the pasta in some flour.  Then you fit the dough through your pasta machine using the thick setting (number 1).  Do this for all the pieces you cut.

After you run the dough through the number 1 setting, you adjust your pasta machine to the thickness of your choice.  My preference is (number 4), which reminds me of a linguini noodle. Keep flouring if you need to.

Run all the flattened pieces through the thinner setting, then you’re ready to remove your crank and fasten on the noodle side.  Crank all the pieces and set aside until you’re ready to start boiling up the pasta.  All you need is a wonderful sauce, and presto dinner is ready!

Be sure to check out a delicious pasta recipe that Mary uses after she has made her homemade pasta, Summer Harvest Vegetarian Pasta. YUM!

About the Author: Being health conscious, Mary B. likes to share helpful tips and her own recipes to promote healthier eating on her Nuts 4 Stuff Blog as well as beauty, reviews, giveaways, thrifty tips, household solutions, and basically everything she’s nuts about to share with her readers. Follow her on Twitter, Facebook, and Bloglovin‘.

Homeade Panettone

panettone 1a
The Recipe was submitted by Terra Baltosiewich of CafeTerraBlog.com
Ingredients
  • For Panettone:
  • ½ cup Water
  • ½ cup Milk
  • ¼ cup Butter
  • ¾ tsp Vanilla
  • 2 Eggs
  • 4¼ cups Bread flour
  • 1 tsp Salt
  • ½ cup Sugar
  • 1½ tsp Divine Dessert Spice
  • 4½ tsp Active dry yeast
  • ½ cup Raisins
  • ½ cup Chopped nuts
  • ⅓ cup Chopped candied fruit
  • For Egg Wash:
  • 1 Egg slightly beaten
  • 1 Tbsp Water
Instructions
  1. In large mixer bowl, combine 1+3/4 cups flour, yeast, sugar, anise seed and salt; mix well. In saucepan, heat milk, water and butter until very warm (120°-130°F, butter does not need to melt). Add to flour mixture. Add vanilla and eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in raisins, nuts, candied fruit and enough of the remaining flour to make a soft dough. Knead on flour surface, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until dough tests ripe.
  2. Punch down dough. Divide into 2 parts. On lightly floured surface, shape each half into a round loaf. Place on greased large cookie sheet. Cover; let rise in warm place until indentation remains after lightly touching. Combine egg and water to make wash. Brush loaves. Bake at 375°F for 30-35 minutes until golden brown. Remove from cookie sheet; cool.
  3. You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast and Baking for more information.

Author Bio: Terra from CafeTerraBlog.com, where I started my blog just over three years ago.  For my day job I work as a Food Safety/Quality Assurance Specialist for restaurants.  My blog, A.K.A. “my baby,” is not just a food blog, but a place where everyone can come together and share what they love, “Food!”  Come on over, have a seat, AND remember ALL animals welcome!

Pumpkin Cheesecake Cupcakes – Gluten Free

gluten free cupcakes

Ingredients:

  • 2 cups of gluten free gingersnap crumbs (I use Trader Joe’s)
  • 6 tablespoons melted butter
  • 3 tablespoons brown sugar
  • 3 8oz packages of cream cheese – softened
  • 1 cup sugar
  • 1 15oz can of pumpkin puree (NOT pumpkin pie mix)
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon of salt
  • 2 teaspoons vanilla
  • 4 eggs at room temperature

Preheat the oven to 350 degrees and line your cupcake tins with paper liners. I only have one regular cupcake tin and an mini cupcake tin, so I used both.

Crust:

Crumble the ginger snaps either in a plastic zip-lock bag with a rolling pin or in a food processor. Melt the butter in the microwave. Add the brown sugar and butter to the crumbled ginger snaps in a medium bowl and mix until all crumbs are moist.

Scoop about one table spoon into the bottom of each cupcake liner and press down (I used the bottom of one of my spice jars…it fits perfectly for the regular tins, for the mini tin I used the back of my coffee scoop).

Bake in the preheated oven for 10 minutes, let cool in pan on wire rack.

gluten free cupcakes 2

Filling:

In a stand mixer, cream the sugar and cream cheese together until smooth, add the pumpkin puree, vanilla, pumpkin spice and salt. Mix well. Add one egg at a time. Continue to mix until the mixture is completely combined and smooth.

Scoop the mixture into the prepared cupcake liners. I used the same coffee scoop that I used to press the crust into the bottom to do this. It was the perfect size – three scoops for the regular tin and 1 1/2 – 2 for the mini ones.

For the regular tins bake for 40 minutes, rotating 180 degrees half way through. For the mini tins bake for 30 minutes, rotating 180 degrees half way through.Cool in the pan on a wire rack until completely cooled, cover and refrigerate for at least six hours.

Top with whipped cream, caramel sauce or candied pecans if you wish. I hope you enjoy these tasty little treats!

About the Author: Jenny Manseau is a Chef, Culinary Nutrition student and author of the blog Creative Cooking Gluten FreeJenny created her website after being diagnosed in 2008 with Celiac Disease and takes many “regular” every day recipes and alters them to the gluten-free diet.

Charity of the Month October 2013 – Stomp Out Bullying

EatSmart fans will continue to select each Charity of the Month in 2013. Fans will submit short stories about the charity’s mission and why it’s meaningful to them. We began our Charity of the Month donations in 2011.

October’s Charity of the Month has been chosen by Chelle the author of Oh just stop already.

be bully free

Oh how I love October! The beautiful warm colors that engulf the world, the temperatures dropping, scents of warmth and love wafting from houses can only mean one thing… Fall is in the air. It is also the month to bring national attention to an epidemic that is becoming increasingly worse, bullying. Lately it seems that every time we turn on the news there is another story being covered on the consequences of bullying. Either someone unleashes their pain and hurt onto others or they feel so hopelessly alone, they rid themselves of it. October is National Bullying Awareness Month and it’s time we step up and lend a hand to ending it.

That is why I picked October’s charity of the month to be Stomp Out Bullying. Bullying causes deep scars that many of us (including myself) carry around for years, if not a lifetime. There has not been a time when anyone, including yourself, has not been affected by bullying. Whether it was you as the bully or as the victim, we have all experienced it, sadly some more than others. It’s the silence that gives the bullies the power.  It’s that feeling of being alone; feeling like no one around you has any idea of what you’re feeling, which can leave a child in pain and suffering.

Stomp Out Bullying is an amazing group that is solely dedicated to helping children fight back and no longer be the victim. This organization provides resources for those who want to help their peers and most importantly speaks out for those who have taken their lives to end the hurt.

STOMP Out Bullying™ focuses on reducing and preventing bullying, cyber bullying, any digital abuse, educating against homophobia, racism and hatred. These programs conducted online or in communities across the country try to decrease school absenteeism and deter violence in schools. Print

 Monday, October 7, 2013 is BLUE SHIRT DAY™ WORLD DAY OF BULLYING PREVENTION. How do you participate? It’s really quite simple. You pick out a blue shirt and you wear it all day. You educate your friends or co-workers through idle chit chat about bullying. Awareness, compassion and education are the key to destroying this problem. blue shirt

Let’s be honest, it’s not about just one day of wearing a shirt in a predetermined color.  Everything that comes out of our mouths needs to bring awareness and convey “You do not stand for bullying.”  Don’t turn your head when you see something wrong or ignore an offensive comment on social media sites. Say something! It only takes one voice. Will it be yours?

About the Author: Chelle is a momma to 6 kids and married to a U.S. Veteran turned long haul trucker. Currently living in Coastal Oregon she is the author of Oh just stop already. Blogging about her journey to find a balance of health, fitness and raising a chaotic family.

We will be donating 50 cents for every new Facebook follower during the month of July. (So spread the word!)

Click here and EatSmart will donate: FaceBook_512x512

If interested in submitting a charity for consideration, please email joseph@eatsmartproducts.com. The donation amount will be capped at 500 new followers/likes.

Post Navigation

Follow

Get every new post delivered to your Inbox.

Join 12,045 other followers