Your kids will surely gasp in delight as they eat these adorable yet delicious creamy white strawberry ghost treats! Your kids and guests will surely love these juicy fruit packed with a luscious heavy cream mixture.
Yield: 2 1/2 dozen of a creamy white strawberry ghost.
Serving Size: 1 coated strawberry
1. Mix equal amounts of egg whites with rice milk to make a low-calorie heavy cream substitute. Mix the ingredients until there are no more lumps in your mixture.
2. Wash strawberries and gently pat with paper towels until completely dry.
3. Dip the Strawberries in the heavy cream mixture and freeze for 30 minutes.
4. In a microwave, melt 1/2 cup of raw cocoa powder until smooth. Dip a toothpick into melted chocolate and draw a mouth and eyes on each ghost. You can also draw ghost’s tails.
5. Serve and enjoy eating!
Tired of using the same condiments on your favorite snacks and salads? Try this spooky yet delectable Pumpkin Dip! The unique blend of pumpkin, brown rice cheese with a pinch of sweet stevia makes it a perfect dip for your apple slices and homemade cookies this Halloween season.
Delectable Pumpkin Dip Serving Size: 2 tablespoon dip and 2 apple slices
- 3/4 cup (6 ounces) brown rice cheese
- 1/2 cup stevia
- 1/2 cup canned pumpkin
- 1/2 teaspoon ground cinnamon
- 24 apple slices
- Place first 3 ingredients in a medium bowl, and beat with a mixer at medium speed until well blended.
- Add cinnamon, and beat until smooth. Cover and chill 30 minutes. Serve with apple.
This spooky raspberry chocolate pudding has a rich chocolate taste and is very smooth and silky blended with tangy flavors of raspberry. It’s dairy and egg-free that can also be served as a chocolate dip.
Serving Size: 1 cup of Spooky Raspberry Chocolate Pudding
- 1 1/2 cups of raspberries
- 1/3 cup coconut milk
- 4-6 drops stevia
- 1/2 teaspoon lemon juice (from squeezed lemons)
- 1 teaspoon pure vanilla extract
- 1/4 cup plus 1 tbsp cacao powder
- 3 tablespoons melted coconut oil
- Blend all but the coconut oil until smooth and creamy.
- Add the oil and blend again to incorporate.
- Chill for at least 4 hours or cold and thickened.
- You can add chia seeds and raw cacao nibs as toppings. Serve and enjoy!
If you’re up for some super-quick, bake-free recipe to enjoy this Halloween, then this Jack o Lantern Fruit Salad is your life-saver recipe! No baking or cooking needed to create this recipe. You just have to chop fruits, assemble them, and voila! You already have your spooky and appetizing fruit salad in Phase 1! An easy, dipsy treat!
Serving Size: 1 Jack o Lantern fruit salad.
- Assorted fruits, strawberries, pineapple, mangoes, apples, or any fruits allowed in Phase 1.
- Mint leaves
1. Chop the assorted fruits and mix them in a large bowl. You will need about ½ cup per orange.
2. To carve a pumpkin cup, slice off the top of the orange, using a knife to loosen the edges, scoop out the inside of the orange with a spoon. Toss the juice in with the fruit.
3. Carve a small jack-o-lantern face in each orange.
4. Fill each orange with fruit and replace it’s top.
5. As a finishing touch, garnish each top with mint leaves for stems. Serve and enjoy!
Trick or Treat parties are commonly filled with sweets, and while sweets are especially good and tasteful to our buds, too much consumption will lead in depositing more fats in our body than losing them. So why don’t you make a healthy snack that you and your child can enjoy without ruining your diet? Try these savory Cheesy Monster eyes packed with only four simple ingredients.
These cheesy and fluffy Monster Eyes bites are incredibly easy to make. You can use this as a bonding session with your kids as you bake these.
Yields: 4 1/2 dozen
Serving Size: 2 Cheesy Monster Eyes
1. Preheat oven to 400°.
2. Combine baking mix, sausage, and cheese in a big bowl. Stir with a wooden spoon until blended.
3. Shape sausage mixture into 1-inch balls, and place on lightly greased baking sheets. Press 1 olive deeply into each ball. Reroll using the palms of your hands if you need to reshape. Bake at 400° for 22 minutes or until lightly browned. Remove baking sheets from the oven using oven mitts.
4. Freeze Monster eyes for a few minutes. Serve and enjoy eating!
Indulging on the temptation that tricks or treats offer for Halloween season this year? Let’s admit it; it’s not only the kids who munch on candy corns, chocolate bars, and candies during this spooky season. It may only happen once a year, but this stuff is rich in sugar and artificial ingredients.
Too many treats can mean more pounds and calories for us to burn. So how do we stay fit during Halloween?
- Go ahead and plan. First have a wholesome and healthy meal or protein shave before you go trick or treating. Having a meal before attending a gathering can help you avoid hunger pains. This can prevent you from overeating and stuffing down too many candies and sugar.
- Exercise or workout, before you went about for trick or treats. This would be the best thing you should do during this year’s Halloween. Studies have shown that people are more likely to eat less after a workout or exercise. You’ll also feel great and you’ll achieve your weight goals. So work out for 30 minutes or more before you get suited up in your Halloween costumes.
- Avoid that candy bowl. Yes, even your favorites. Don’t place them where you can easily see them in your house. Serve candies or chocolates that you don’t crave. You’ll be tempted but ask someone to hide these from you.
- Eat in moderation. You can enjoy sugar filled goodies every now and then. You don’t need to deprive yourself of eating candies, treat yourself with that BUT in small portions. Even if it only happens once a year, we need to stay on the right track, avoid munching on too many goodies.
- Don’t forget your goals. Keep reminding yourself regarding your weight loss goals. Stick some notes where you can see them constantly.
Halloween is the one night where scaring people is the ‘trend’ and candies are bountiful. We should always keep in mind that these sugary treats can turn into monstrous calories that you’ll need to shed off through exercise and workouts.
Eat the chocolates and candies that you want, but again, only in small portions. Keep your eyes on your goals and eat healthy all year long. Check out our delectable fast metabolism diet Halloween recipes here!
Those suffering from diabetes require a low sugar, low carbohydrates and low fat diet. For diabetics, your meal plan should be composed of healthy and wholesome food.
These are the six low-carb vegetables that you can incorporate in your diet. They are diabetics-friendly and are also a good source of vitamins and minerals, with fewer calories.
- Spinach – These green, leafy vegetables are rich in antioxidants that helps manage high blood pressure. Spinach also has flavonoids that are anti-inflammatory and anti-cancer agents. The good news is, a half cup of cooked spinach, only has 3.5 grams of carbohydrates.
- Red Bell Pepper – With only 3 grams of carbs, for half a cup, you should definitely eat more red bell peppers. They’re a good source of vitamin A, C, K and B6. Aside from being rich in antioxidants, red bell pepper are also full of folic acid.
- Cucumber – It contains caffeic acid that relaxes skin irritations and prevent swelling, cucumbers are a go-to-vegetable for diabetics. Cucumbers contain lots of potassium, magnesium and fiber that help in lowering blood pressure. They contain 2 grams of carbs in half a cup.
- Romaine Lettuce – A good source of beta carotene and vitamin C. Romaine Lettuce helps in lowering cholesterol and has potassium that can lower blood pressure. It only has 1.5 grams of carb per cup of serving.
- Green Pepper – It’s a good source of vitamin A, C and K plus they’re rich in folic acid that reduces the levels of homocysteine which increases the risk of heart disease and stroke. Only has 2 grams of carbs for half a cup.
- Okra – High in fiber and protein, okra is a good source of glutathione which helps our immune system. Only has 3.5 grams of carbs in half a cup of cooked okra.
This delicious Lobster Asparagus Salad features a succulent lobster tossed with chopped asparagus and tomatoes in a light lemon dressing.
Yields: 2 servings
Lobster Asparagus Salad Serving Size: 1 salad
- 8 oz fresh cooked lobster, chopped (from 2 1-1/4 lb lobsters)
- 3 1/2 cups chopped asparagus
- 4 teaspoons olive oil
- 2 tbsp fresh lemon juice (from squeezed lemons)
- 1/4 tsp sea salt
- black pepper, to taste
- 1/2 cup cherry tomatoes, quartered
- 2 tbsp diced red onion
- 1 basil leaf, chopped
- Bring a medium pot of water to a boil, add the asparagus and cook until tender yet firm, about 2 to 3 minutes. Drain and run under cold water to stop it from cooking further. Set aside.
- In a small bowl combine the oil, lemon juice, salt and pepper.
- In a large bowl combine the asparagus, lobster, tomatoes, red onion, basil and dressing. Divide equally in 2 bowls and eat right away.
Note: You can pair it with grains like quinoa or wild rice to complete your breakfast/dinner meal.
New Seasons Company had issued a voluntary recall of their almond butter for its alleged peanut contamination. Peanuts were not listed as one of the ingredients in the jars. But one New Seasons staff discovered the mislabeled jars after conducting its routine stock rotation check.
New Season’s Recall of their Peanut-Contaminated Almond Butter
Fortunately, the company has yet to receive any complaints or reports of illness from the said jars. But the company took the initiative to recall jars with best-by dates ranging from 06/16/2017, 08/15/2017, and 08/30/2017. So far, 19 locations across Oregon, southern Washington State and northern California had distributed the jar. Moreover, the only affected product was the almond butter with UPC Code 4060010401. No other nut butters were affected and contaminated by the recall.
Those people bearing nut allergy have risks to a serious or life-threatening allergic reactions when they consume nut products. So New Seasons is urging its customers who have peanut allergies to return the almond butter for a full refund. Customers need not bring their receipts upon return. For any questions or inquiries about the recalled product, you may reach them at email@example.com
The Department of Public Health and Safety issued a recall on Adams Farm Slaughterhouse LLC’s beef, veal, and bison products after the hospitalization of two Connecticut residents for E.Coli infection.
Beef Sold In Connecticut Recalled for E.Coli Infection
In a statement released by DPH Spokeswoman Maura Downes, she said that the beef recalled originated in Adam’s Slaughterhouse, but they distributed their products to Connecticut farms and farmer’s market.
“This facility slaughters, processes, and packs beef products for some small producers here in Connecticut,” Downes said. “Some of these producers only sell their ground beef products directly at the farm or farmers’ markets throughout the state.”
The DPH conducted an investigation after the multi-state outbreak of E.Coli cases. The investigation revealed that the beef sickened two Connecticut residents. Fortunately, both residents have recovered from the infection.
The U.S. Department of Agriculture categorized the recall as Class I since it imposes high health risk. Some of E.Coli’s deadly symptoms include dehydration, bloody diarrhea, and abdominal cramps. While most of the patients diagnosed were able to recover, a few percentage suffers from kidney failure, pallor, and decreased urine output. They advised anyone who suffers from these symptoms to seek medical care immediately.
The DPH also encouraged customers who still have left-overs to check the agriculture packaging code. Adam’s Slaughterhouse Agriculture code number is #5497. The recall includes products bearing the package code above.
The Fast Metabolism Diet Community’s Friendly Reminder:
The community is urging everyone (especially around the Connecticut state) to call the local farmer and have the products returned or ask for a refund. Moreover, be careful with the products you purchased as cases of E.Coli is predominant recently.