Nichola Ludlam-Raine discusses how celebrating annual events doesn’t need to derail your weight loss plans, and even if you do overindulge; what matters most is how you respond to it: be kind to yourself and remember the bigger picture.
Halloween is just around the corner, and to celebrate we wanted to share some themed recipes to keep the family both happy and healthy too. Celebrating annual events doesn’t need to derail your weight loss plans, and even if you do over indulge; what matters most is how you respond to it: be kind to yourself and remember the bigger picture. One night of indulging doesn’t have to mean the whole week is ‘ruined’ - simply aim to make more positive choices the next time you eat and get outside for some fresh air to help reframe and think it through, be rational!
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It’s like the coffee shop version.. Only it’s much lower in calories and sugar!
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βοΈ 300ml milk (any kind)β£
βοΈ 2 tbsp pumpkin puréeβ£ (tinned)β£
βοΈ 1 tsp pumpkin spice*β£
βοΈ 1 tsp sweetener of choiceβ£
βοΈ 1 chai tea bag OR 1 tsp coffeeβ£
OPTIONAL: Squirty cream to topβ£
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βοΈ 1 tsp ground gingerβ£
βοΈ 1 tsp cinnamonβ£
βοΈ ½ tsp allspiceβ£
βοΈ ½ tsp nutmegβ£
OPTIONAL: ¼ tsp turmeric (creates a lovely colour!)β£
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1οΈβ£ First, make your pumpkin spice. Combine the spices in a small bowl and mix (I do this in a small, sealable jar).β£
2οΈβ£ Add 250ml of the milk, pumpkin puree, 1 tsp of the pumpkin spice & sweetener of choice to a pan and gently warm on a medium heat for a few minutes.β£
3οΈβ£ Add the chai tea bag if using & let it steep on a low heat for 3-5 minutes before discarding. If using coffee, dissolve 1 tsp in a small amount of boiling water before adding to the milk & stirring well.β£
4οΈβ£ Mix using a whisk or frother to aerate, and pour into your cup. Froth the rest of the milk and pour on top OR use some light squirty cream to top & sprinkle with some of the pumpkin spice.β£
5οΈβ£ Enjoy!β£ Serve with a ginger biscuit or Parkin..!
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ππΌ Use the rest of the pumpkin spice to make again or stir into porridgeβ£
ππΌ If you can’t find pumpkin purée, try online, make using the flesh of a whole pumpkin OR use mashed sweet potato! β£
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βοΈ After making a pumpkin spiced latte, here’s something to bake with the leftover pumpkin (because nobody likes food waste!).
π Made with wholemeal flour and oats, these scones are ideal to have topped with a little peanut butter & jam or with some yoghurt for a source of fibre & protein for long-lasting energy!β£
π§ OR (if you love it) you could even try topping with a spread of marmite and a little grated cheese for a satisfying snack. β£β£
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350g wholemeal self-raising flourβ£
100g porridge oatsβ£
200g pumpkin puréeβ£
50g plain yogurt (any kind)β£
50ml milk (any kind + extra)β£
50g caster sugarβ£
100g butter (cold)β£
2 tsp pumpkin spice*β£
1 egg yolkβ£
2 tbsp pumpkin seedsβ£
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1 tsp ground gingerβ£
1 tsp cinnamonβ£
½ tsp allspiceβ£
½ tsp nutmegβ£
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1οΈβ£ Preheat the oven to 220C and lightly oil 1-2 baking trays (depending on the size)β£.β£
2οΈβ£ Measure out the flour, oats, sugar & pumpkin spice into a large mixing bowl and then grate the cold butter into the mix in small amounts, mixing in between and using your hands to combine until all mixed through.β£
3οΈβ£ Add the pumpkin purée, yogurt and milk to a jug and stir to combine, then pour into the dry ingredients mix.β£
4οΈβ£ Mix everything together to form a dough, scraping up all the bits from around the bowl, being careful not to ‘overwork’ the dough too much.β£
5οΈβ£ Lightly flour a work surface and gently roll the dough so it’s approx. 4-5cm deep. Start to cut into triangle shapes OR use a cutter to make circles, re-rolling until all the dough is used and then place equally distanced on the trays.β£
6οΈβ£ Mix the egg yolk with a dash of milk in a small bowl and then brush onto the top of the scones. Sprinkle with a pinch of pumpkin seeds to top.β£
7οΈβ£ Place in the oven to bake for 12 minutes until golden on top!β£
Store in an air-tight container, or you could even freeze some too!β£
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β£One the entire family will enjoy!
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βοΈ 190g (1 cup) tinned pumpkin puree*β£
βοΈ 200g wholemeal self-raising flourβ£
βοΈ 80ml vegetable oil OR 1 tbsp (15ml) oil plus 60g apple puree
βοΈ 170g light brown sugarβ£
βοΈ 2 eggsβ£
βοΈ 1/2 tsp cinnamonβ£
βοΈ 1/4 tsp gingerβ£
βοΈ 1/4 tsp nutmegβ£
βοΈ 1/2 tsp baking powderβ£
βοΈ 1/2 tsp saltβ£
βοΈ Optional: Handful dried fruit. Icing sugar/ Halloween edible decorations, a sprinkle of pumpkin seeds if having plain OR cream cheese frosting:β£
βοΈ 100g light cream cheese + 10 small-medium pitted dates and a splash of hot water β£
*To make your own pumpkin puree simply ¼ your pumpkin and lay the sections faced down in a baking tray with a little water. Bake at 175 degrees C for 45 minutes then scoop out the insides and blend.β£
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1οΈβ£ Pre-heat your oven to 175 degrees Cβ£
2οΈβ£ Whisk together your pumpkin, salt, spices, sugar, eggs, oil & apple puree (if using) in a large bowlβ£
3οΈβ£ Then add in your flour and baking powder graduallyβ£
4οΈβ£ Add in your dried fruit/cranberries (if using) and divide between 10-12 muffin casesβ£
5οΈβ£ Sprinkle your muffins with pumpkin seeds (or leave plain if using icing or frosting) & bake in the oven for 25-30 minutes until a skewer comes out cleanβ£
6οΈβ£ Allow to cool & enjoy!β£
FROSTING: Make date puree by blending dates and hot water to make a paste before mixing it into the extra light cream cheese. Add to your pumpkin muffins, allow to set and enjoy! If you’re using icing sugar, follow the instructions!