Keep little ghosts and ghouls hydrated while trick-or-treating this Halloween with SIGG’s new Fall collection, showcasing a favorite iconic character, Hello Kitty, dressed up for the occasion, too! On each reusable water bottle, Hello Kitty wears a different animal costume, including Elephant, Tiger, Leopard and Monkey.

Heralding the Halloween spirit, SIGG makes it fun for little ones to keep thirst at bay while running up and down the neighborhood! These cute character bottles are up to the mighty task on Hallow’s Eve. You can find them online at MYSIGG.com.

*Company generously provided samples and images for this piece.*

Fall a great time of year for so many reasons; sweaters, changing leaves, and above all, pumpkin is back in season! Sadly, many pumpkin favorites are packed with calories and unwanted fats. Recipe Rehab has a solution once again! Chef Tana’s Pumpkin Bar Recipe is a delicious and healthier pumpkin dessert; an instant favorite for anyone who can’t go without their daily dose of pumpkin, but wants to stay healthy.

Chef Tana’s Pumpkin Bars

Ingredients

2 cup(s) pumpkin puree
4 large egg(s), free-range
1/2 cup(s) raw honey
2 tablespoon sugar substitute, such as xylitol or stevia in the raw
1/2 cup(s) grapeseed oil
1/4 cup(s) light coconut milk
3/4 cup(s) rice flour
3/4 cup(s) all-purpose, gluten-free flour
1/2 cup(s) almond meal
2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon cinnamon, ground
1/2 teaspoon ginger, ground
1/4 teaspoon cloves, ground
1 cooking spray
8 ounce(s) cheese, neufchâtel, or vegan cream cheese, at room temperature
1/3 cup(s) honey, raw

Preparation

1. Preheat the oven to 350-degrees F.

2. To make the batter: Using a handheld electric mixer at medium speed, beat together the pumpkin, eggs, honey, Xylitol, oil, and coconut milk until light and fluffy. In a separate bowl, sift together the flour, almond meal, baking powder, baking soda, cinnamon, ginger, and cloves. Slowly add flour mixture to liquid mixture and mix with electric mixer at low speed until thoroughly combined and the batter is smooth.

3. Spray a jellyroll pan with nonstick cooking spray. Spread the batter into the pan. Bake for 25 to 30 minutes. Let cool completely before frosting and cutting into bars.

4. To make the frosting: Using a handheld electric mixer at medium speed, beat together the cream cheese and honey. Mix until smooth and creamy.

*Recipe and image courtesy of EverydayHealth.com/RecipeRehab.*

Looking for a spook-tacular and frighteningly fun Halloween activity to do at home with the kiddos? Visit Frecklebox to download their free personalized Halloween Coloring Pages! With four designs and activities to choose from, everyone will want to get in on the fun!

Mom” remade her famous quiche using Vegan Gourmet Cheddar Cheese Shreds! If you omit the eggs and use an egg substitute suitable for vegetarians or vegans, you will have a wonderful brunch dish for those who avoid dairy and animal products or by-products!

Tiny Green Mom’s Vegetable Quiche Made with Vegan Gourmet Cheddar Cheese Shreds

Ingredients

2 Wholly Wholesome pie crusts
1 yellow bell pepper
1 zucchini
1 zucchini squash
2 tsp. freshly chopped dill
10 cage-free, organic eggs
1 cup Vegan Gourmet Shreds – Cheddar Cheese
1 cup plain Soymilk Creamer
Freshly ground black pepper and salt, to taste

Preparation

Preheat oven to 400 degrees F.

Unwrap pie shells, place on baking sheet, and poke tiny holes with a fork in crusts. Bake for 15 minutes, or until the crusts begin to brown.

While crusts are baking, dice and chop the chosen vegetables, set aside. In separate bowl, break the eggs, and add the cheese and soymilk creamer. Stir and set aside.

Once crusts are ready, take them out of the oven. Place half of the vegetable mixture in the bottom of each crust, and pour 1/2 of the egg, cheese and soymilk creamer mixture over the top of each quiche. Sprinkle salt, pepper, and a pinch more fresh sill on the top of each one, if desired.

Turn oven to 350 degrees F, and place the quiches in the oven once more. Bake for 40-45 more minutes. Remove from oven, place on cooling racks, and let sit for 15 minutes before serving. Enjoy!

This simple pasta recipe is quick and easy to whip up, and the combination of ingredients makes it a heartwarming and flavorful meal that is sure to be a dinner favorite in your house.

Penne Pasta with Pine Nuts

Ingredients

16 ounces of penne pasta
2 cloves of grated garlic
1 cup of Iberia Extra Virgin Olive Oil
1 teaspoon of oregano
¼ cup of grated Romano or parmesan cheese
1 ounce of pine nuts sautéed in Iberia Extra Virgin Olive Oil
1 teaspoon of salt to boil the pasta
1 tablespoon of Iberia Extra Virgin Olive Oil to boil the pasta
Salt and pepper to taste

Preparation

Boil 2 liters of water with a teaspoon of salt and olive oil, then add the pasta and cook for 10 minutes. Drain and add grated garlic, oregano, cheese, pine nuts and salt/pepper to taste.

Prior to serving, add the cup of Iberia Extra Virgin Olive Oil. Simple and delicious!

*Recipe courtesy of Iberia.*

This Fall, choose to use cleaning products around the home that are environmentally-friendly and less toxic! We have chosen our top three picks for keeping everything squeaky clean as you prepare your home for the approaching holiday season!

What’s New in Eco-Cleaning?

CleanWell Botanical Wipes

CleanWell Botanical Surface Disinfectant Wipes

Both antibacterial and antiviral, these new wipes are formulated with a patented formulation of thyme oil that kills over 99.9% of germs botanically on hard, non-porous surfaces. To wipe up a quick spill or to disinfect your child’s toy after it has been dropped on the floor, CleanWell Botanical Wipes are a busy parent’s new favorite cleaning product!

The CleanWell Botanical Surface Disinfecting Wipes come in fresh lemon and citrus scents, and are suitable to use around the whole family, including pets. The wipes do not contain synthetic fragrances, dyes, ammonia, alcohol or chlorine.

BabyGanics Cleaner

BabyGanics Grime Fighter All Purpose Cleaner

Mom” likes to use non-toxic yet effective spray cleaners around her home, and the newest gem to add to your cleaning arsenal is the Grime Fighter All Purpose Cleaner from BabyGanics! This is a multi-surface cleaner that gets the job done just as well as the ones that typically use harsh bleaches and chemicals. “Mom” is pleased to report that your family won’t be exposed to harmful ingredients, thanks to The Grime Fighter’s specially formulated, plant-based cleaning agents. Plus, it contains no parabens, sulfates, phthalates or toxins. You can learn more about BabyGanics, which is fast becoming one of “Mom’s” go to all-natural product lines, at BabyGanics.com.

Method Power Foam 1

Method Power Foam Dish Soap

Keeping things clean and sudsy in the kitchen sink is the new Power Foam Dish Soap from Method! Method’s new Power Foam Dish Soap is designed with an easy-to-use trigger spray bottle, which was designed to reach and clean even the toughest of spaces. As an added bonus, we all know that fun foaming soap is an ideal solution for getting kids involved in the dishwashing routine. (or any routine that involves cleaning!) The new Power Foam Dish Soap is available in French Lavender, Pink Grapefruit, and Lemon Mint and retails for $3. Visit MethodHome.com.

*Companies generously provided samples and images for this piece.*

Black Forest CookeisChocolate and cherries are the foundation of the classic dessert Black Forest Cake. Now you can enjoy the same flavors in a delicious cookie that can surprisingly be served to family and friends who want gluten-, grain- and dairy-free treats.

This easy-to-make recipe was created by Carol Kicinski, a professional recipe developer, editor in chief of Simply Gluten Free Magazine and TV chef. Kicinski explains, “They are something between a macaroon and a brownie made better with ruby-red maraschino cherries.”

In fact, maraschino cherries can add color and flavor to a variety of baked goods, so it’s wise to keep a jar or two in your pantry for when you’re ready to bake.

Gluten-Free Black Forest Cookies

Ingredients

2¼ cups blanched almond flour*

¼ cup unsweetened cocoa powder

½ teaspoon baking soda

½ teaspoon kosher or fine sea salt

½ cup vegetable oil

½ cup brown sugar

1 teaspoon vanilla

2 large eggs (“Mom” prefers cage-free eggs)

¾ cup semisweet chocolate chips

1 cup maraschino cherries, patted dry and quartered

Preparation

Preheat oven to 350°. Line two baking sheets with parchment paper.

Combine the almond flour, cocoa powder, baking soda and salt in mixing bowl. Whisk together oil, brown sugar, vanilla and eggs. Add to dry ingredients; mix well. Stir in chocolate chips and cherries.

Using teaspoon or small (#60) ice cream scoop, spoon dough onto the prepared baking sheets about 2 inches apart. Bake for 11 minutes or until the cookies are firm. Cool on pans for 5 minutes, then remove to a wire rack to finish cooling.

Makes 2½ dozen cookies.

*Grind your own almond flour: Pulse about 3 cups sliced almonds in food processor until it reaches the consistency of flour. Yield: about 2¼ cups almond flour.

For delicious recipes from The National Cherry Growers and Industries Foundation, visit www.nationalcherries.com. Or go to www.simplygluten-free.com for more gluten-free advice and recipes.

*Recipe and image courtesy of NAPS.*

roasted_butternut_squash_pearsThis easy, flavorful side dish starts by roasting rosemary-coated butternut squash until golden brown. While the squash roasts, sauté pears and onions, then toss everything together at the end so the fruit and vegetables all have just the right texture.

Roasted Butternut Squash and Pears Recipe

Ingredients

2 teaspoons kosher salt
2 teaspoons finely chopped fresh rosemary leaves
1/4 teaspoon freshly ground black pepper
1 medium butternut squash (about 2 1/2 pounds)
3 tablespoons unsalted butter
1 medium yellow onion
2 medium ripe but firm Bosc pears (about 1 pound)

Preparation

Heat the oven to 475°F and arrange a rack in the middle. Place a baking sheet in the oven as it heats.
Mix the salt, rosemary, and pepper in a small bowl; set aside
Prepare the squash: Peel off the skin with a vegetable peeler. Trim the top and bottom. Cut the neck from the bulb of the squash. Halve each piece lengthwise and scrape out the seeds. Cut the squash into 3/4-inch cubes and place in a large bowl.

Melt 1 tablespoon of the butter and add it to the squash. Add half of the reserved salt mixture and toss to combine. Remove the hot baking sheet from the oven and spread the squash into an even layer on it. Roast until the squash is golden brown on the bottom, about 25 minutes. Using a flat spatula, stir and continue roasting until knife tender, about 10 minutes more. Meanwhile, prepare the onion and pears.

Cut the onion into medium dice; set aside. Peel, core, and cut the pears into large dice; set aside. Melt the remaining 2 tablespoons of butter in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 10 minutes. Add the pears and remaining half of the salt mixture and cook, stirring occasionally, until the pears are knife tender, about 5 to 6 minutes more. Remove the pan from the heat.

When the squash is ready, add it to the pan with the onions and pears, toss to combine, and serve.

*Recipe and image courtesy of CHOW.*

ID-10010604310 Tricky Tips for a Healthy Halloween from the Pritikin Longevity Center

1. Buy candy you don’t like.

Love Snickers bars? Leave them on the store shelf. Otherwise, you can bet you’ll be breaking into that bag days before the costumed kiddies arrive at your doorstep. (And let’s not even talk about what happens if there are Snickers left over at the end of the evening.) Buy candy that does not call out to you, and on November 1, throw any leftovers out or take them to a homeless shelter.

2. Think outside the candy box.

“On Halloween night, trick or treaters love non-food goodies, too,” recommends Pritikin dietitian and educator Kimberly Gomer, MS, RD. Look in the party aisle of your favorite discount or dollar store for treats like glow stick necklaces (your little neighborhood princesses will love you!), spider rings, stickers, decorative pencils, stamps, notepads, erasers, balloons, play tattoos, game cards, and more. Better yet, buy treats that encourage kids to be physically active, like little bouncy balls, Frisbees, jump ropes, hacky sacks, and sidewalk chalk for drawing hopscotch or foursquare games.

3. Fuel up your little ones before they go trick-or-treating.

Before they head out the door, try to get them to relax (we know this isn’t easy!) and sit down to dinner, or, at least, a fruit plate and a cup of yogurt. That way, their appetites for the rest of the evening will be curbed, somewhat. (Maybe they’ll be happy with 6 little chocolates, not 16.)

4. Be firm but loving.

Keeping junk out of the house most of the year is important. “But realize that some junk on Halloween and other rare events is inevitable, and that’s okay. Embrace those moments, and at the same time make sure your kids understand how important it is to keep these indulgences occasional,” counsels Tom Rifai, MD, Medical Director of the Metabolic Nutrition and Weight Management program at St. Joseph Mercy Hospital in Oakland, Michigan, and member of the Pritikin Scientific Advisory Board. Always emphasize the many positive outcomes of eating fresh whole foods like fruits and vegetables, like a leaner body, clearer skin and excellent energy for all their activities and sports.

5. Perform trick-or-treat triage.

Once the kids bring in the candy, “get rid of the excess,” suggests Pritikin nutritionist Kimberly Gomer. “The children don’t need a ton around, and neither do you. Also, if there are certain treats that ‘glow and glitter’ for you, triggering temptation, put them out of sight, perhaps in an out-of-the-way kitchen cabinet or freezer in the garage. The kids often forget about the candy faster than mom and dad!”

6. Meter it out.

On Halloween night, allow your children to enjoy a few bites, not a binge. Then, stash the goodies they’ve selected as “keepers” in the pantry. Get rid of the rest. In the days that follow, dole out one or two treats at a time (but only if your children ask for them), and always in combination with a healthy snack or meal. When the excitement over the candy has waned (and before you start digging into them), toss them out or take them to a shelter.

7. Focus on fun, not food.

“Make dressing up in costumes a big deal,” suggests Kimberly, “and get in on the action, too. Dress up with your kids.” Carve pumpkins, and enjoy the exercise of trick or treating around the neighborhood. (Do make sure you’ve also eaten a healthy snack or dinner before walking out the front door.) And sure, nibble on a treat or two while out enjoying the evening, as long as you know you can stop after one or two. “And always remember that it’s one night a year,” says Kimberly. “Enjoy the evening, but don’t drag out the candy eating till Thanksgiving. Tell yourself, ‘I’ve splurged a little tonight. I’m back to healthy eating tomorrow.’” What a gift for your waistline and overall health!

8. Plan party fun on the front lawn.

“Get the kids (and grownups) up and moving with party activities,” advises Pritikin Fitness Director Scott Danberg, MS. Set up a costume/dance contest. Before the sun sets, enjoy a pumpkin hunt (hide miniature pumpkins throughout the yard), pinning a heart on a scarecrow, or musical chairs (instead of chairs, use big pumpkins). And, of course, kids never tire of running from the big bad bogeyman (you dressed up in a creepy costume) in a game of Halloween hide and seek. Lots of calories burned. Lots of fun!

9. Stock up on sweet and nutritious.

The rest of the year, continue to think outside the candy aisle for treats that are sweet and nutritious. Make fruit fun. How about a Fruit Parfait? In a pretty parfait glass, simply layer your child’s favorite fruit with fat-free or low-fat vanilla yogurt. Then top with a strawberry.

10. Make healthy treats together.

Every summer in the Pritikin Family Program, kids love the hands-on cooking classes and, afterwards, eating their own creations. Set up shop in your own kitchen, and with the kids as sous chefs, create tasty desserts, such as our chefs’ Very Berry Ice Cream, for a healthy Halloween and good health year-round.

About the Author

Kimberly Gomer MS, RD, LDN, Registered Dietitian and Educator: In addition to her undergraduate degree in Dietetics/Nutrition and Masters in Public Health Nutrition, Kimberly brings to the Pritikin Longevity Center more than a decade of experience teaching and inspiring thousands nationwide to eat and live well. At LIFE Saint Francis PACE Program in New Jersey, she provided medical nutrition therapy for individuals with diabetes, hypertension, high cholesterol, and obesity. At community health centers throughout New Jersey, she developed and delivered several wellness programs, including individual and group weight-loss programs for a variety of ages, from students to seniors.

*Image courtesy of FreeDigitalPhotos.net.*

six new technologies to help you be more greenSix New Technologies to Help You be More Green

Green technology is a booming industry that caters to those who are economically and ecologically aware of their environmental impact. These six new technologies are here to help you invest in a greener future. Environmentally friendly products used to be hard to come by, but now they are at the forefront of the technological industry.

Electric Cars
Electric cars are a hot topic. They provide power and fuel with batteries that are now lighter and easier to haul. The old version of the electric car was difficult to transport, and they couldn’t get very far to begin with. The electric car today is full of new technology that will change your life from a gas-guzzling SUV to a smooth and sleek-electric car.

Rooftop Wind Power
Wind power used to be limited to large-scale farms and plantations. Today wind power is accessible by average households using rooftop systems. WindTronics is developing systems that are smaller than average, but they work on the rooftop to power your home easily and efficiently.

LED Lightbulbs
Fluorescent and compact-fluorescent lighbulbs have been around and in use for quite sometime. LED lights are starting to take over. They last for virtually forever, and they rarely die out or blow. They are a one-time purchase for most household-lighting needs, and they are efficient. LED lightbulbs are the newest technology in lighting to help your home be more green.

Recycling Technology
Recycling isn’t just about recycling what you have thrown away or would have thrown away. It’s now about how technology has changed the way we recycle. Better technology has made it more efficient and accessible for you to recycle.

Better Electronic Materials
Electronics are being produced with better materials. Recyclable aluminum, easy to dispose of components and safe to recycle components are major game players in the industry. This kind of technology is spreading to laptops, tablets and much more at a rapid pace.

Eco-Friendly Printers
More printers are being labeled with smart technology that allows them to be recognized for saving ink and energy. Look a company that offers ink at a reasonable price and is environmentally friendly. Eco-friendly printers are the way of the future.

Conclusion
Technology to help you be more green extends to your home, car, work place and environment in general. There are dozens of ways to enhance your life to be more environmentally friendly, but these six technologies are just a few of the ways to get started.

About the Author
Kandace Heller is a freelance writer from Orlando, Florida. In her free time, Kandace nejoys reading, writing and going to the beach. For those looking for quality printer ink, Kandace suggests Cartridge ink.co.uk.