Judy E. Buss

What would any holiday be without a sugar overdose? Since childhood we have been conditioned to believe that we cannot celebrate anything without a sugar-gorging-extravaganza, and Halloween is the mother of all sugar fests. Every year at Halloween, individual adults and children each amass and consume enough candy to feed New Jersey for a month!

How about starting a new tradition this year of Halloween celebrations with better quality wholesome – and yes, delicious treats, and eating them in moderation? Here are some tricks for you to consider:

First off, while grocery shopping bypass the mountains of candy screaming for your attention. Next, instead of letting your kids or grandkids knock on doors begging for “fake goodies,” laced with food color, and flavors, hydrogenated fats, corn syrup, sugar, and other weapons-of health-destruction, have a small family party where kids and adults, all dressed in costumes, can enjoy scrumptious homemade, more healthful treats while minding portion control. Costumes need not be elaborate or expensive: a goofy hat, a mask, a funny shirt, or creative makeup will do – easy! Celebrating Halloween can also be done with your significant other – just the two of you.

Here are a few examples of delicious, more wholesome Halloween goodies you can make and even let the kids help. Happy and healthy Halloween!

COCONUT-CHOCOLATE MACAROONS
Yield: 18

1/2 cup + 2 tablespoons fat-free, sweetened, condensed milk (from a 14-ounce can)
1/4 cup whole wheat pastry flour
2-1/2 cups shredded, unsweetened coconut
3/4 cup chocolate mini morsels or coarsely chopped chocolate chips

1. Place the rack in the center of the oven. Preheat the oven to 350F degrees. Lightly coat a cookie baking tray with oil and cover with a sheet of parchment paper. Do not grease the top of the paper.

2. In a large bowl, thoroughly mix the flour, and coconut. Add the milk. Using your fingers mix in the chocolate morsels. Drop (the sticky dough) by the rounded tablespoon two inches apart, beginning with the four corners so the parchment paper stays put. Make the cookies 1-1/2 inch in diameter and 3/4 inch tall.

3. Bake 6 – 8 minutes, until the macaroons are golden brown. Do not overbake! When the cookies are done, promptly remove them from oven.Let them cool in the baking tray for 15 minutes on a wire rack. Transfer them to a plate to cool completely. If they stick to the baking tray, let them cool completely and then remove them by gently pressing down with finger tips of both hands, and briefly twisting in one direction to release them.

SCOOP N’ GUAC!
Yield: 2 cups

2 ripe Haas avocados
2 tablespoons lemon juice
1 large clove garlic, finely grated
1/4 cup finely chopped red onion
Hot sauce to taste (optional)
1/2 teaspoon dried oregano
Salt to taste
Bag of party tortilla scoops

1. Cut the avocados in half lengthwise. Remove the pits. With a spoon, scoop out the flesh and mash on a plate with fork until smooth. Transfer the mashed avocados to a small bowl.

2. Mix in all the other ingredients and refrigerate in an airtight container for 30 minutes before serving.

3. TO SERVE:Place the guacamole in small serving bowl and smooth the top. Just before serving, garnish with a face made from 2 slices large pitted black olives (for eyes), red bell pepper sliver (mouth), and green bell pepper sticks (hair). Serve with tortilla scoops. Using a teaspoon, let guests fill scoops with the guacamole.

TIP: To prevent the guacamole from browning, make it close to serving time, or if made in advance, place a piece of plastic wrap directly on top of the (un-garnished) spread inside an airtight container.

DATE-COCONUT ROLLS
Yield: 16

16 pitted, soft dates
6 tablespoons honey
1 cup unsweetened, shredded coconut

1. Pour the honey on a small plate. On a separate larger plate spread the coconut.With your fingers, roll each date in honey to coat. Wash and dry hands. Roll each date in the coconut.

“Mission Nutrition” Tips and Recipes from Judy E. Buss, Syndicated Eating-for-Health Columnist

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