Summer has come to an end, kids are back in school, and the leaves are ready to fall! Are you ready for this season? Have you planned ways to keep your family healthy and active during the holidays? We all know October is filled with candy and as we approach November, we should start to plan a healthy Thanksgiving meal for the entire family!
Don’t forget to participate in this years Halloween Costume Parade & Contest.
Visit our City website for more information: Halloween Costume Parade & Contest.
Healthy Halloween Tips:
- Remember Balance: Halloween is the time when kids can get exposed to more candy! You can balance those sweet treats by offering healthy snacks before the candy.
- Practice Portion Control: You can provide small portions of candy in order to control how many pieces your child is having a day.
- Make your Own: Make your own Halloween sweets by including fruits, vegetables, and whole grains. Example; Warm apple cider, smoothies, baked apples or pears with cinnamon and honey.
- Get Everyone Up and Moving: Play fun activities and games, or participate in our free programs offered at our Health Hubs. You can visit your local community center and join Zum-Up! our free Zumba class for all ages, or a walking club, and even visit our parks and use our outdoor fitness equipment and walking trails.
- Limit Left Over Candy: Keep candy away in a place where kids cannot easily access.
- Teach your child about the importance of healthy snacks vs unhealthy ones
Healthy Thanksgiving Recipe: Butternut Squash Soup
- 3 Tablespoons extra-virgin olive oil
- 1 Onion (thinly sliced)
- 4 Cloves Garlic (smashed)
- 2 Fresh Sage Leaves
- 2 Teaspoons Kosher Salt
- Freshly Ground Black Pepper
- 2 Medium Canned Plum Tomatoes
- 1 Medium Butternut Squash (about 2lbs, peeled, halved, seeded, and diced)
- 4 Cups Low-Sodium Chicken Broth or Water
- 1 Teaspoon Balsamic Vinegar
- 2 Tablespoons Freshly Grated Parmesan (optional)
- Heat the olive oil in a soup pot over medium heat. Add the onion, garlic, sage, 1 teaspoon of the salt and season with pepper, to taste. Cook, covered, stirring occasionally, until soft and fragrant, about 15 minutes. Raise heat to medium-high, add the tomatoes, and cook, stirring with a wooden spoon, until the tomatoes break up and the onions brown slightly, about 7 minutes. Add the squash and the remaining teaspoon salt, and continue to cook, stirring occasionally, until the squash is tender, about 12 minutes. Add the broth, bring to a simmer, and cook, uncovered, until the vegetables tender, about 20 minutes. Set aside to cool slightly.
- Working in batches, puree the soup in a blender, or with an immersion blender. Return the soup to the pot and reheat over medium heat. Stir in the vinegar. Serve the soup in warm bowls with a touch of parmesan cheese if desired.