Halloween Activities to

BOOooooooooost

Happiness and

Well-Being in the

Workplace

Halloween workplace morale BOOoooooosting activity: See page 2 for the “You’ve been BOO’ed!” activity.

Start Halloween day right. Have a healthy morning potluck….before the candy and treats come out. Below are some ideas (see page 3 for Registered Dietitian suggested recipes):

A Tangled Spider Web: Fun Engaging Meeting Activity

What you need: 10 minutes and a fake white spider web.

How:

1. Have everyone stand in a circle, facing inward (that means core leaders too!).

2. Have the caregiver who is holding the fake spider web start by sharing something that they are afraid of. Everyone who relates to or agrees with the fear raises their hand, and grabs a bit of the spider web bundle, pulling it toward them.

3. Then, the turn goes to the caregiver on the right.

4. At the end of the activity, you’ll find that the web is spread out amongst your whole team of caregivers.

Explain the meaning to your team: When we can all be open about our fears, we create a work environment that is trust-based, not fear-based. This Halloween-time activity shows the importance of honest, open communication, and lets everyone in your team know that—like all the strings of a spider's web—we are all connected.

Have healthy options at your party. It’s hard to say no to treats on a holiday. Just make sure you have healthy options available so caregivers have a choice. Here are some ideas (see page 3):

Hollow out oranges or tangerines and fill them with fruit salad

Pumpkin pie oatmeal with graham cracker crumble

Spiced ghost pancakes

Pumpkin pie Greek yogurt parfait

Whole grain muffins or bagels with lite spread and fruit

Place fresh fruit next to the treats and desserts.

Zero calorie beverages available such as fresh fruit infused water, unsweetened iced or herbal tea, sparkling water

Deviled eggs

Halloween trail mix—pumpkin seeds, chickpeas, dried cranberry and nut

Toffee dip and apples

Roasted sweet potato hummus with blue corn chips

Pumpkin-shaped veggie tray

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I’ve Been BOO’ed You’ve Been

BOO’ed!

2

Healthy Halloween Potluck Recipes

Pumpkin Pie Oatmeal with Graham Cracker Crumble

INGREDIENTS 1/2 c. milk 1 c. old-fashioned rolled oats kosher salt 1/4 c. canned pumpkin 2 tbsp. brown sugar, divided 1 tsp. pumpkin pie spice 1 tsp. ground cinnamon 1 tbsp. cold butter 1 graham cracker, crushed

DIRECTIONS

1. In a medium saucepan over high heat, bring milk to a boil. Stir in oats and salt, reduce heat to low, and simmer until oats are tender and creamy, 5 minutes.

2. Meanwhile, in a small bowl, mix together canned pumpkin, 1 tablespoon brown sugar, and pumpkin pie spice. 3. Stir pumpkin mixture into the oatmeal and sprinkle with cinnamon. 4. In a small bowl, mix together butter, crushed graham cracker, and remaining 1 tablespoon brown sugar. 5. Serve oatmeal in a bowl topped with graham cracker topping.

Spiced Ghost Pancakes

INGREDIENTS

2 cups Original Bisquick® mix 2 tablespoons sugar 1 teaspoon cinnamon 1/4 teaspoon cloves 1/8 teaspoon nutmeg Pinch of ginger 2 eggs, lightly beaten 1 cup milk 3/4 cup half and half cream 2 tablespoons powdered sugar Mini chocolate chips Maple syrup, for serving (optional)

INSTRUCTIONS

1. Heat a large skillet or griddle over medium-high heat. 2. In a large bowl, combine the Bisquick, sugar, cinnamon, cloves, nutmeg and ginger. Stir in the eggs and milk. 3. For each pancake, pour 1/4 cup of the batter onto the hot griddle. Cook until bubbly on top and set on the edges. Flip

and cook on the second side. 4. To make the whipped cream ghosts, whip the cream until thick. Slowly add in the powdered sugar and continue to

beat until you have stiff peaks. Transfer the cream to a pastry bag. Pipe the ghosts on top of pancake stacks and adhere 2 mini chocolate chips for the eyes.

Notes

*Substitute 1 teaspoon of pumpkin pie spice for the individual spices. *The pancakes are equally delicious without the ghosts for every day.

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Pumpkin Pie Greek Yogurt Parfait

INGREDIENTS

Parfaits

1 can (14 oz) pumpkin puree 2 eggs 1 tablespoon lemon juice ¼ cup milk (I used unsweetened almond milk) ¼ cup pure maple syrup 1 ½ tablespoons pumpkin pie spice ½ teaspoon salt 2 cups Greek yogurt (I used Fage brand Greek yogurt)

Optional Toppings

Pumpkin Spice Granola Maple syrup Extra nuts

INSTRUCTIONS

1. Preheat the oven to 350 degrees. 2. In a large bowl, combine the pumpkin puree, eggs, lemon juice, milk, maple syrup, pumpkin pie spice, and salt. Stir

until thoroughly combined. Pour the mixture into a baking dish. Bake for 30 minutes. When baking is complete, let the mixture cool for at least 10 minutes.

3. To assemble the parfaits, layer ¼ cup of the pumpkin mixture into the bottom of a small glass or jar. Then, layer ¼ cup of the yogurt over the pumpkin mixture. Repeat with another layer each of pumpkin mixture and yogurt.

4. Top each parfait with pumpkin spice pecan granola, a drizzle of maple syrup, and extra nuts if desired.

Deviled Eggs or Cyclone eggs

INGREDIENTS 12 large eggs 2 tablespoons diced pimientos plus more for garnish, drained 2 tablespoons canola mayonnaise 2 teaspoons grainy Dijon mustard 2 teaspoons apple cider vinegar 1/4 teaspoon freshly ground black pepper Dash of hot sauce 4 ounces sharp cheddar cheese, grated (about 1 cup) 3 large pimiento-stuffed olives, each cut crosswise into 4 thin slices

INSTRUCTIONS

1. Fill a large saucepan with water to a depth of 1 inch; bring to a boil. Place steamer basket in pan; place eggs in basket. Cover and steam 15 minutes. Plunge eggs into a bowl filled with ice water. Let stand 5 minutes; drain. Peel eggs.

2. Remove top 1/3 of hard-cooked egg white from each egg (reserve caps). Use a teaspoon to remove yolks while keeping whites intact. Place half of yolks in a medium bowl (reserve remaining yolks for another use). Add pimientos and next 6 ingredients (through cheese), stirring until well combined. Place yolk mixture in a large Ziploc bag; snip one corner from bottom of bag to create a hole. Pipe yolk mixture into egg white cups, filling to just above the rim of each cup.

3. Place one to two olive slices on exposed yolk mixture of each egg to create an eye or pair of eyes. Add pimiento pieces to either side of eyes for horns, if desired. Top eggs with reserved egg white caps.

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Toffee dip and apples

INGREDIENTS 3/4 cup packed brown sugar 1/2 cup powdered sugar 1 teaspoon vanilla extract 1 (8-ounce) block 1/3-less-fat cream cheese, softened 3/4 cup toffee bits (such as Skor) (about 4 ounces) 1 cup pineapple juice 6 Honeycrisp apples, each cored and cut into 8 wedges 6 Granny Smith apples, each cored and cut into 8 wedges

INSTRUCTIONS Combine first 4 ingredients in a bowl; beat with a mixer at medium speed until smooth. Add toffee bits; mix well. Cover and chill. Combine juice and apples in a bowl; toss well. Drain apples; serve with dip.

Halloween Trail Mix

INGREDIENTS: 1 can (15 ounces) chickpeas, drained and rinsed 2 tablespoons olive oil, divided 2 teaspoons spice blend, such as curry powder, garam masala, chili powder, divided (optional) Kosher salt, ground black pepper 1¾ cups raw pumpkin seeds, cleaned and drained, but not patted dry ¾ cup dried cranberries, dried cherries, raisins, or a mix ¾ cup unsalted raw or roasted pistachios, peanuts, almonds or cashews

DIRECTIONS:

1. Heat the oven to 400 degrees. 2. Dry the chickpeas thoroughly by spreading them on a large plate and patting them dry with kitchen towels.

Transfer to a bowl, then toss with 1 tablespoon of the oil, 1 teaspoon of the spice blend, if using, and salt and pepper to taste. Once the chickpeas are evenly coated, transfer them to a baking sheet and spread them in a single layer. Bake on oven's middle rack until golden and crispy, 25-35 minutes, shaking the tray to toss after the first 15 minutes. Remove the baking sheet from the oven and transfer the chickpeas to a serving bowl. Reduce the oven to 300 degrees.

3. Arrange the pumpkin seeds in a single layer on the sheet pan. Bake on the oven's middle rack for 10 minutes. 4. After the pumpkin seeds have baked, in a large skillet over medium, heat the remaining tablespoon of oil.

Reduce the heat to medium-low, add the pumpkins seeds and cook, stirring, for 7-10 minutes. Add the remaining 1 teaspoon of spice blend, if using, and salt and pepper to taste. Continue to cook, stirring, until the pumpkin seeds are golden and crispy, another 3-5 minutes.

5. Transfer the seeds to the serving bowl. Add the cranberries and pistachios or other nuts and toss well.

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Roasted Sweet Potato Hummus: Creamy orange sweet potato hummus paired with dark blue corn tortilla

Pumpkin Veggie Tray: Carrots, cucumbers, celery, olives and ranch are used to form a shape of a pumpkin

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