Halloween is a time of sweet treats, any of which unfortunately add to your waistline. Rather than overindulging this year and feeling bad about “blowing” your diet, check out a few healthy Halloween treats to enjoy to ensure quick weight loss:
12 dried apricots
2 large mint leaves, each sliced into 6 long strips
chocolate cookie icing
Put the apricots on a plate or cutting board. Push down on them to make them as flat and round as possible. The softer ones flatten easier than older drier ones.
Use a paring knife to cut a hole into the top edge of an apricot from which the stem will stick out. Using something small and blunt like the end of a baby spoon or the non-pointy end of a chopstick, carefully push a strip of mint into the hole. The idea is to have most of the mint inside of the apricot with just a little bit sticking out. Repeat with remaining apricots and mint strips.
Cut the smallest bit off of the tip of the cookie icing possible. You want the finest stream of chocolate you can get. Draw faces on the apricots using the icing.
Serve immediately or arrange in a single layer in an airtight container and store in the fridge for up to 12 hours.
Mummy Granola Bars
4 cups rolled oats (not quick cooking)
¼ cup white whole wheat flour
⅓ cup brown sugar
1 cup chocolate chips
½ tsp salt
½ cup avocado oil (or canola oil)
1 tsp vanilla
½ cup honey
White chocolate, melted
Candy eyes (made by Wilton)
Preheat oven to 325 degrees. Line a rimmed baking sheet with parchment paper.
In a large bowl combine oats, flour, brown sugar, chocolate chips and salt. Stir until well combined.
Pour oil, vanilla, and honey over oat mixture. Stir until everything is well coated.
Dump onto prepared baking sheet. Press firmly until about 1 inch thick, or about a 9×13 rectangle.
Bake for 40 minutes, or until the bars are dry to the touch. Remove from the oven and cool on a wire rack for 10 minutes. Cut into small bars while still slightly warm.
Once completely cool set them on a wire rack, and drizzle with the melted white chocolate. Place on the eyes immediately, so they stick as the chocolate hardens. Let the chocolate set completely before storing.
Store in an airtight container or individually wrap the bars in wax paper.
Spinach Ice Cream
1 cup milk
1/4 teaspoon vanilla extract
2 cups fresh spinach
2 frozen bananas, sliced
Blend all of the ingredients together until fully combined. Serve immediately or freeze for a couple of hours until easier to work with. Scoop into cups or chocolate dipped ice cream cones.
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