Fall is upon us, the time for warm cozy blankets and hot pipin’chocolate while outside is raining and pouring as well as spooky stuff is here. That means that you’ll have to stuff your face with some awesome Halloween inspired candy and snacks! but what if you’re particularly attentive to your health? Worry not because today I’ve got some healthy alternatives so you can keep it clean and lean around your waist, without compromising the taste, in fact these healthy candy alternatives are even tastier than the junk!
3 Healthy Fall Snacks Alternatives
1) Simple But Yummy Pumpkin Spiced Latte
Until two years ago I didn’t even know what this Pumpkin Spiced Latte was, being Italian, I was confused with the “latte” part, since it means milk in my language…but then I decided to enter the rabid hole and discovered a world of good, and it instantly became my go-to autumn\Halloween comfort drink.
The version i’m going to share with you is my personal version (which is not much different from the original recipe) that lacks all the processed ingredients and sugar unlike the Starbucks one, it’s very easy to do unlike some other recipes you find on the web. The portions i’m going to give you are solely an example, adjust them to your needs.
Now let’s see the ingredients:
- Pumpkin Puree (I’ll teach you how to make your own, it’s easy, read on)
- 2 Cups Milk (I reccomend you use normal milk, but you can use also soy milk, almond milk, oats, ecc… but whole fat, and skimmed milk work THE BEST because they really give that richness needed)
- Pumpkin Spice
- Maple Syrup 2/3 Tablespoons, depending on how sweet you like it!
- Whipped Cream (just for garnish! the goal here is to keep it healthy!)
- Cocoa Powder\Coffee Powder
Pumpkin Puree: Buy some round pumpkin which is usually sweeter and it’s perfect for this recipe, make your own puree, it’s easy, scoop out the seeds and bake the sliced pumpkin for 45min until soft, then blend it all until it’s a puree.
Pumpkin Spice: Make your own by blending ground cinnamon, nutmeg, ground ginger, cloves and allspice together.
Now that you’re all set, start by adding the milk and the pumpkin puree to a saucepan over low\medium heat. Heat until hot, but DO NOT bring to a boil, otherwise you’ll ruin it, remove the saucepan from the heat and start whisking the milk and the puree, when it’s all mixed up properly slowly add the maple syrup and start whisking again, add the Pumpkin Spice at the end and then whisk, OR if you want it less strong add it as a garnish along with the whipped cream in a mug, for the spooky touch you can hover a bat-shaped cookie cutter, or whatever you have over the whipped cream and dust it with some cocoa powder, enjoy.
2) Healthy Almonds & Peanuts Mini Choco Cups
Once upon a time, sweets were a simple thing, and it’s truth that the best things are the little (and simple) things. I first discovered this recipe from my mother, when she suddenly made these cups out of nowhere in the middle of summer, but I think these are amazing because they combine the savory from the nuts and the Halloween candy aspect from the sweet of the chocolate.
Another great thing about these little fellas is that they require little to no ingredients and equipment so they’re great if you’re broke on or a budget for some kind of reason, and they’re super-easy to make.
- Peanuts, Almonds (You can also add other nuts to the mix, or dried fruit if you like!)
- Dark Chocolate (Minimum 70% if you want to keep the sweet in there, I personally would use even 100% because I don’t care)
- Silicone Halloween-Themed Molds
DIRECTIONS: Break the chocolate into pieces and start melting it down in a bain-marie on low heat, when the chocolate is melted and silky smooth pour it in a bowl, add the nuts in and start mixing until well combined, then scoop some mixture into each mold until you’ve finished the mixture. Put in the fridge and let them sit for about 3/4 hours until solidified.
3) Homemade “Colors Of Autumn” Croutons
This recipe I love because it can be used both as a starter to impress others at dinner, and as a rustic, hearty snack in a rainy fall afternoon to fill you up and make you happy, my mother used to make me croutons with tomato, ham, salame and mozzarella when I was little, these are similar but with a fall spin on them (always from her, thanks mom!) and much more healthy in comparison!
- 100% Wholewheat Bread (Fresh, NOT the sliced kind in a package)
- Porcini Mushrooms
- Black pepper
- Olive oil (1Tbsp)
- Emmental Slices
Heat up the olive oil in a pan and start mincing the parsley with the garlic, throw them in. Cut the pumpkin into small cubes, do the same with the mushrooms while the garlic is heating up, and add both the pumpkin and the mushroom to the pan, add the salt and the pepper, cook until the pumpkin is soft and the water from both the pumpkin and the mushrooms is almost evaporated, when everything’s done take the pan off the heat and let it rest.
In the meantime, heat up a grill or another pan and cut your bread into fairly thick slices, put the bread in and let ir brown on both sides until crisp, prepare a plate and take the bread out of the pan, with a garlic clove gently brush it on one side of the bread.
Take the pumpkin mix and gently place it upon the toasted bread with a spoon, when you used up all the bread and mixture place the Emmental slices on the mixture and put the croutons back in the pan on low heat, with a lid on for 2 minutes, no longer or they’ll become saggy, take’em out of the pan and enjoy while still hot!
Have you tried any of these recipes? If yes let me know how you’ve liked them and share some of your recipes down below, take care!