{Motivation Monday} Save Your Halloween Candy!

If you are anything like me, you probably dread the weeks following Halloween because you have a bucket-full of candy that just seems to be calling your name all day long. It's just a little 'fun-sized' piece, it won't hurt anything, right?  Well one 'fun-sized' piece turns into four in order to create a full-sized candy bar and at some point it turns into snacking on one piece every hour throughout the day. It's the beginning of the "winter downhill slide" that starts with said Halloween candy only to be followed up a month later with Thanksgiving leftovers, then another whammy at Christmas and New Years. What's a fittie to do?

This year, I took all of my Halloween Candy and stashed it in the smallest Victoria's Secret Bag that I had laying around (I did this and then hid it in my closet so my siblings wouldn't find it... and if they did go snooping for candy, they would never in a million years touch a VS bag) and covered it with pink tissue paper. I stashed it like this so it wouldn't be laying out on my dresser for my siblings (and myself) to be tempted to sneak a piece every day. Instead of throwing it all away, I kept it as a reward for myself on treat day. Anyone who has started a weight-loss/fitness journey will tell you that treat day is imperative to staying on track with your lifestyle change. Any time I think about that candy being stashed, I use it as motivation to go fit my workout in so I can earn my candy on treat day.

How do you all reward yourselves on treat day?  What tips and tricks do you use to prevent the downhill slide in winter? 

{Treat Day Recipe} Gluten Free Dairy Free Chocolate Nutella Cupcakes

Ok, that's a mouth full. And yes, I realize this recipe isn't necessarily healthy, but it's designed for "treat day" and is gluten and dairy free... so it has some redemption. I made it this afternoon with the kids I nanny, and it turned out fabulously. And actually now that I'm thinking about it, Nutella may not be dairy free, but it can be easily left out.

Ingredients to Make Cupcakes:

- 1 cup Bob's Red Mill Gluten Free All-Purpose Baking Flour

- 1/2 cup Tapioca Flour

- 1/2 cup Potato Starch

- 2/3 cup Cocoa Powder

- 1 tsp. Xanthan Gum

- 2 tsp. Baking Powder

- 1 tsp. Baking Soda

- 1/2 tsp. salt

- 1 cup sugar (or sugar substitute)
- 2 eggs
- 1 tsp Vanilla
- 1/2 cup Almond Milk
- 1/2 cup Brewed Coffee
- 2/3 cup Canola Oil

Ingredients to Make Chocolate Nutella Frosting:

- 4 cups Powdered Sugar

- 1/3 cup Cocoa Powder

- 1/3 cup Brewed Coffee

- 1/3 cup of Nutella

- 1 stick of Fleichman's Butter, softened 

- 1/3 cup Almond Milk

- 1/2 tsp. Vanilla 

What to Do:

1. Preheat oven to 350 degrees and line muffin tin with 24 cupcake liners.

2. Mix together all dry ingredients (including sugar) for cupcakes in a medium-sized bowl. After it has all been mixed, break up any clumps that may have formed, then add all of the wet ingredients. Be careful to not over-mix, because xanthan gum has the tendency to become gummy when it's over-worked. The batter should be somewhat thick, but light and airy.

3. Using two spoons, scoop two tablespoon-sized scoops of batter into each cupcake liner, filling about 1/3 from the top. 

4. Bake at 350 for 12-16 minutes or until your cupcakes spring back up when touched in the center and a knife comes out clean. Let cool. 

5. Mix together powdered sugar and cocoa powder, adding the butter, Nutella and vanilla. Stir until well incorporated, then add the coffee and almond milk. Whisk until frosting is a smooth consistency, spread over cooled cupcakes and enjoy!

My nanny kids wanted to make something with the Halloween Theme, so we used a kit for the liners and decorations that I picked up from Michael's Craft Store for $6.99.