Healthy Halloween Treats

Candy and chocolate don’t have to be the only treats you hand out to little kids in costumesthis Halloween. There are also plenty of nutritious options available that will be just as fun without causing a sugar rush and cavities. Here are some ideas for healthy treats you can hand out this year.

Dried Fruit
Dried fruit makes a great portable snack as well as a good Halloween treat. Grab a few bags of dried fruit, like apples, raisins, cherries, cranberries, dates, apricots and banana chips. Repack them in little bags. You can also get raisins and other dried fruit in small individual boxes that are ready to go.

Roasted Nuts & Seeds
Fall is nut season, so why not grab a variety of roasted nuts and seeds (including pumpkin seeds of course) and hand them out for Halloween. Just make sure the parents are aware of what you are handing out in case one of the kids is allergic to nuts.

Trail Mix
Combine the dried fruit and nuts. Add some dry cereal and a few M&Ms and you have trail mix. Use orange and brown M&Ms to give your trail mix that “Halloween Look”.

Juice Boxes
Juice boxes make another great Halloween treat. They are already individually packed and ready to go into pumpkin pails or goody bags. Look for all natural juices without additional sugar.

Stickers
What child doesn’t love stickers? Go to your local craft store, department store, or even the dollar store and pick up some little packs of Halloween stickers. The kids will enjoy playing with these stickers.

Dollar Store Toys
Since we were already talking about the dollar store, why not pick up some small toys there as well. Pick a few for boys and a few for girls and let the kids pick one when they come to your door. If you get a pack with a few little toy cars in them, it isn’t any more expensive than a candy bar, but they will enjoy playing with it for weeks and months to come.

Grab a few of these healthy choices for Halloween this year. Simply wrap it all up nicely in some little baggies, or some of the specialty zippered bags you can get with cute Halloween prints on them and they will be ready to hand out. Parents will appreciate these healthier alternatives as much as the kids will enjoy the treats.

Healthy Cooking For Vegetable Haters

Do you have a vegetable hater in your family? You know, the guy (or girl) that just won't eat vegetables unless they are covered in cheese or sauce until you can no longer identify them as veggies? Well, there is still hope to get them to eat healthy and get them in the habit of eating vegetables and even (gasp!!) like them.

Read more about Healthy Cooking For Vegetable Haters.

Susanne Myers
Healthy Eating Made Simple

Healthy Beef and Barley Soup

Here is another great soup recipe. This healthy beef and barley soup combines the nutty flavor of barley with some yummy veggies and lean beef. The end result is a very tasty and filling soup that's also good for you.

Vegetable Beef Soup with Barley
Makes 12 servings
Prep Time: 1 hour (ready in 7 hours) - Yield: 12 (1 1/3-cup) servings

2 to 3 pounds cracked beef soup bones or knuckle bones
1 1/2 pounds boneless beef chuck roast, cut into 1/2 inch cubes
1 cup chopped onions
2 garlic cloves, crushed
14 cups water
3 carrots, sliced
3 stalks celery, sliced
4 potatoes, unpeeled, cubed (about 4 cups)
2 medium parsnips, peeled, cubed (about 2 cups)
1 1/3 cups frozen cut green beans
3/4 cup uncooked barley
2 teaspoons salt
1 teaspoon pepper
1 bay leaf
1 tablespoon Worcestershire sauce
1 small head cabbage, cut into 1 1/2 inch pieces

Heat oven to 450'F. Place all bones on large roasting pan. Bake at 450'F. for 1 to 1 1/2 hours or until bones are very deep brown but not charred, turning bones occasionally.

2. In large stockpot, combine bones, cubed beef, onions and garlic. Discard fat in roasting pan. Add 2 cups of the water to roasting pan; heat and scrape to loosen any browned meat drippings. Pour hot liquid and remaining water over bones and beef in stockpot. Bring to a boil. Reduce heat to medium; simmer 2 to 4 hours or until meat is tender. Skim and discard residue that rises to surface.

3. Remove bones from broth. Cool slightly. Remove meat from bones. Add meat to broth. Cool broth uncovered in refrigerator.

4. Skim fat from broth; discard. Stir in all remaining ingredients except cabbage. Bring to a boil. Reduce heat to medium; cover and cook 15 to 20 minutes or until vegetables are crisp-tender. Add cabbage; cover and cook until cabbage is tender. Remove bay leaf.

Nutrition Information Per Serving: Serving Size: 1 1/3 Cups * Calories: 240 * Calories from Fat: 50 * % Daily Value: Total Fat: 6 g 9% * Saturated Fat: 2 g 10% * Cholesterol: 40 mg 13% * Sodium: 430 mg 18% * Total Carbohydrate: 30 g 10% * Dietary Fiber: 7 g 28% * Sugars: 6 g * Protein: 17 g * Vitamin A: 110% * Vitamin C: 40% * Calcium: 6% * Iron: 20% * Dietary Exchanges: 1 1/2 Starch, 1 Vegetable, 1 1/2 Lean Meat or 1 1/2 Carbohydrate, 1 Vegetable, 1 1/2 Lean Meat

Get more recipe for healthy eating each week.