It’s Halloween weekend! I shared some sweet and spooky ideas on ABC WCIV Lowcountry Live to celebrate.
It’s not Halloween without PUMPKIN
Pumpkin bread and pumpkin spice lattes define the season. Instead of sweetening them with sugar, I have been using the Pumpkin Spice Sweet Drops™ by SweetLeaf® which is a liquid stevia. It’s a zero calorie sweetener derived from the stevia plant. I like having it on hand during the holidays when it’s really easy to overdo it on the sweet stuff. Since stevia is sweeter than sugar, a little bit goes a long way. The 2-ounce bottle has 288 servings and lasts me all season long.
Make your brownies and blondies with a healthy twist
I shared brownies and blondies made with BEANS. I love making baked goods with beans in lieu of butter. You get this fudgy texture that melts in your mouth and I’ve been able to trick a number of my taste testers! I used the Dunya Harvest Organic Canned Beans which are gluten free, lower in sodium, all you have to do is rinse them before adding to your batter. And of course, beans are also a great source of plant protein and fiber, as well!
Serve up some spooktacular beverages
I shared spooky Auspicion wines produced in beautiful northern California wine country– including the Mystic Red, Chardonnay and Cabernet Sauvignon. These are perfect for Halloween because they were made to embody elements of mystery and mysticism, which is reflected in their delicious, complex taste. They are food-friendly wines and retail for less than $12 a bottle. Yesterday I shared the Mystic Red in a mulled red wine which is great for fall entertaining!
Spooky, nutritious snacks for kid
We can’t forget the kids on Halloween! I shared banana ghosts, graveyard ghosts, mandarin pumpkins and apple monster mouths. Getting kids involved in preparing their own meals and snacks can help promote consumption of positive food groups like fruits and veggies. This would be a fun weekend project for the whole family!