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Avoid Horrors at Halloween

Avoid Horrors at Halloween

Probably the most frightening thing about Halloween for adults aren’t ghost stories, ghastly costumes or the prospect of teenagers throwing eggs at your house - it’s the likelihood that your children will collect so many sugary sweets that they will inevitably gorge on them in one night, climbing the walls Exorcist-style in a possessed frenzy followed by tantrums and the usual sugar-junkie energy crash a few hours later.

Here at Mersea Island BootcampsI have some great solutions to combat this horror that don’t require you to have your local priest on speed dial or a supply of holy water

“A simple tip is to walk house to house when your children are trick or treating which provides a great form of exercise during the spooky goings on of the evening. You’d be surprised by how many parents drive their little horrors from street to street.”

“Whilst you’re trick or treating, keep a hold of your child’s sweet haul. If you don’t they’ll be gobbling it down like there’s no tomorrow. Ration their sweet haul sensibly for as long as possible.”

“One final tip if you’re uncomfortable with the amount of sweets your children accumulate trick or treating - host a Halloween party at your house. Organise it with other parents - you then have full control over the treats you supply.”

Here’s a great and healthy Halloween treat for you and the kids to enjoy.

Pumpkin and Cranberry Muffin Recipe

Not too sweet, these delicious pumpkin and cranberry muffins would make a great snack or brunch offering.

They're best served warm, and they also freeze well.

  • Prep Time: 10 minutes                                                    
  • Cook Time: 25 minutes
  • Total Time: 35 minutes



  • 2 cups almond flour
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1 cup pumpkin puree
  • 1 large egg, lightly beaten
  • 1/4 cup canola oil
  • 1 cup coconut milk
  • 1 cup fresh cranberries, chopped

How to Cook:

Preheat oven to 350 degrees. Coat a muffin pan with non-stick cooking spray. In a large bowl, combine flour, baking soda, salt, cinnamon, ginger and nutmeg. Combine pumpkin, beaten egg, oil and coconut milk in a medium bowl.

Make a well in dry ingredients; add pumpkin mixture and stir until just combined.

Fold in chopped cranberries. Fill muffin cups and bake for 22-25 minutes.

Charity Halloween workout at Mersea Island Bootcamps Wednesday 30th October, all sessions & all welcome, contact Sue on 07886182094 for more details. 

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