Sarah Kiel, RD,CD, a Registered Dietitian from Harmons joined us with some tips to enjoy some candy, but maintain the balance you have the rest of the year.
Here areher recommendations:
1.) Start the day with a lower sugar breakfast. Swap sugary cereals, pastries, or yogurt for unsweetened varieties, or have a protein-rich breakfast with foods like eggs, peanut butter, cottage cheese or yogurt.
2.) Don’t trick-or-treat hungry! Be sure to have a balanced meal or snack before heading out, so you don’t feel the need to dip into the candy bucket to quiet a rumbling stomach.
3.) Don’t make candy off-limits! Offer treats along with a balanced diet. Avoid displacing meals with candy, instead try serving them as dessert or alongside a more nutritious option as a snack.
4.) Keep leftover candy out of sight so it doesn’t become a constant temptation.
5.) Looking for healthier Halloween treats? Try small pre-packaged bags of popcorn, granola bars, mini water bottles, hot cocoa mix, or non-food treats like glow sticks or small toys.
5 Ingredient White Chicken Chili
Adapted from www.givemesomeoven.com
Prep: 5 mins Cook: 10 mins Total: 15 mins
- 6 cups low sodium chicken broth
- 4 cups cooked shredded chicken, or about 1 pound
- 2 (15-oz) cans Great Northern beans, drained
- 16oz jar salsa verde, such as Arriba brand
- 2 tsp. ground cumin
- optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped green onions, sour cream, crumbled tortilla chips
In a large saucepan or stock pot, add chicken broth, shredded chicken, beans, salsa and cumin, and stir to combine. Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 5 minutes. Serve warm with desired toppings.
Serve warm with desired toppings.
Serving size: 1/6 of recipe; Calories: 270; Total fat: 4.5g (1g saturated); Sodium: 420mg; Total carbohydrate: 22g; Dietary Fiber: 5g; Sugars: 1g; Protein: 33g