“Trick or treat, smell my feet, give me something sweet to eat!” This chant likely will ring in the ears of health-conscious KC parents all month long. But after allowing your kiddos a brief indulgence in this month’s delicious spread of candies, steer them back to healthier pleasures, like the scary sweet duo of pumpkin and chocolate. Read on to discover the payoffs of this pair, along with an irresistible, satisfying sweet treat.
PUMPKIN HEALTH BENEFITS
Immunity. Pumpkin is loaded with the antioxidant beta-carotene, which gets converted to vitamin A. This nutrient is helpful for fighting off infections, ultimately fostering a strong immune system—something your child needs for the impending flu season.
Skin. Chock full of 19 percent of the Reference Daily Intake (RDI) for vitamin C and 10 percent of the RDI for vitamin E, pumpkin provides your kiddo with healthy-looking skin. These vitamins work together by improving overall skin texture and appearance..
Eyes. Want your child to see better in the dark Halloween night? Plant the potential with pumpkin; it provides a hefty dose of vitamin A, which is useful for nighttime vision because it helps the retina absorb light.
CHOCOLATE HEALTH BENEFITS
Brain. Chocolate intake appears to help improve artery function, facilitating more blood flow to the brain. A 2016 study in the journal Appetite found a link between frequent chocolate consumption and improved brain function, including memory. Now you have a health excuse to provide your kiddos with a post-dinner chocolate treat to help them ace those tests!
Mind and spirit. “Migraine headaches are painful, debilitating, and are no fun for both my child and me as a parent,” says Dan, Lenexa resident and father of 8-year-old Dillion who has been suffering with migraines for two years. Fortunately, just one ounce of chocolate provides 16 percent of the RDI for the mineral magnesium, which helps ward off migraines.
Pump the Chocolate Bars
Ingredients
- 1 c. all-purpose flour
- 1 c. whole wheat flour
- 1 c. pecans, very finely chopped (optional)
- ¾ c. granulated sugar
- 2 t. baking powder
- 1 t. ground cinnamon
- ½ t. baking soda
- ½ t. salt
- 4 large eggs, beaten
- 1 15-oz. can pure pumpkin
- ½ c. canola oil
- ¼ c. low-fat milk
- ½ c. mini semi-sweet chocolate chips
Directions
Preheat the oven to 350°F. Lightly oil or coat a 15 x 10 x 1-inch rimmed baking or jelly roll pan with nonstick cooking spray and set aside.
Whisk together the all-purpose flour, whole wheat flour, pecans, sugar, baking powder, cinnamon, baking soda and salt in a large bowl until combined.
In a separate bowl, whisk the eggs, pumpkin, oil and milk until blended. Pour the liquid ingredients over the dry ingredients and stir until just combined. Stir in the chocolate chips.
Spread the batter evenly in the prepared pan and bake for 25 minutes or until a wooden toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool for 10 minutes before slicing into 30 2 x 2 ½-inch bars.
*For maximum freshness, store leftovers in a plastic container or zip-top bag in the refrigerator.
Sources: EatRight.org, Academy of Nutrition & Dietetics
Amy Hundley is a registered dietitian nutritionist, licensed in both Kansas and Missouri, and a published freelance nutrition writer. She is currently practicing as a clinical RD and has been a resident of Olathe since early childhood.