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Healthy Halloween Tricks

Article posted by Sherri Sacconaghi: October 24, 2011,


Just when you are hitting your post summer health stride, here it comes, the holiday kickoff that starts with Halloween. For all you Kit Kat loving people out there this holiday often starts the downward spiral to your healthy habits. Don’t let it all go. Get organized, plan ahead, and follow these simple tricks to get your Halloween and your holidays off on the right foot.

  • Don’t Sabatoge. Buy only candy you don’t like. If you love Snickers why tempt yourself with a whole bowl. TIP: Get the candy out of your house the day after Halloween. Let your kids pick some favorites and send the rest to the office, or better yet, send it to our troops overseas via Operation Gratitude.

  • Don’t Rush. The store will not run out of candy so no need to rush out two weeks ahead of time and have that sweet temptation in your pantry. Buy your treats a day or two ahead of time.

  • Do plan ahead. Give your family a healthy dinner that includes a healthy protein and a carbohydrate. This will keep your blood sugar stable and you will be less likely to munch those M&M’s. See Below for my favorite.

  • Do make it about the night. Keep Halloween night focused on a fun night out with friends and neighbors. Kids really just like to get something when they knock at the door. Here are some healthier treat ideas to hand out to the ghost and goblins:

    • Mini raisins

    • Pretzels

    • Chex mix bags

    • Glow necklaces

    • Sticker, tattoos or themed erasers

    • If you have to go the candy route, peppermint patties and chocolate covered raisins are a better choice.

Think of Halloween as training for the big holiday race to come. Sugary, fattening treats may taste good for a moment but looking fabulous in that little black dress at the company holiday party next month is so much more satisfying.

Send your family out full and happy with this amazing chili.


Pumpkin Chili


  • 2 pounds ground Turkey

  • 1 large onion, diced

  • 1 green bell pepper, diced

  • 2 (15 ounce) cans kidney beans, drained

  • 1 (46 fluid ounce) can tomato juice

  • 1 (28 ounce) can peeled and diced tomatoes with juice

  • 1/2 cup canned pumpkin puree

  • 1 tablespoon pumpkin pie spice

  • 1 tablespoon chili powder


  1. In a large pot over medium heat, cook beef until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and sugar. Simmer 1 hour.


Posted by: Sherri Sacconaghi
Certified Health Coach and Personal Fitness Trainer
Ph: 503 621 7549
This e-mail address is being protected from spambots. You need JavaScript enabled to view it This e-mail address is being protected from spambots. You need JavaScript enabled to view it

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