BROOD Magazine Logo
HEALTHY HALLOWEEN PLATTER BY KATE DEVINE

HEALTHY HALLOWEEN PLATTER BY KATE DEVINE

by | Sep 30, 2024 | Edition 7, Featured, Food

HEALTHY HALLOWEEN PLATTER BY KATE DEVINE

Healthy Halloween platter and October Wellness 

Shayne Ward and Sophie Austin

It’s Halloween month! I’m already stocking up on decorations and costumes for the younger boys (the oldest is too cool for school these days and would definitely not wear a halloween costume) and thinking about what food to prepare, of course!  

I’ve been working on some healthy, scary, fun ideas and the winner, with my kids, was a Halloween sharing platter. It’s basically lots of snacks all placed creatively on a platter and decorated for the occasion. Here’s a few ideas, should you wish to create your own!

Things you’ll need:

  • Halloween cookie cutters – I got mine from Amazon or I have noticed them in the baking isles at supermarkets at the moment
  • Edible eyes – as above
  • White cooking chocolate
  • Small marshmallows like what you’d have in hot chocolate
  • Drinking straws – two sizes
  • The rest of the things are basic cupboard/fridge staples
  • Pesky Pumpkins – made from whole, peeled tangerine with a small piece of celery for the stem
  • Strawberry Yummy Mummies – whole strawberries including stem, with melted white chocolate drizzled using a fork to create the bandages and an edible eye in the centre – keep in the fridge until ready to use
  • Monstrous Mouths – using an apple, cut into four equal quarters, remove the core and slice evenly to create ‘lips’, spread with soft nut butter on one side of each slice and put in pairs to use as top and bottom lips. Add small white marshmallows to one piece using the nut butter to stick to and place the other on top. Put out last as they tend to brown quickly
  • Boo Bananas – use 2 bananas, cut in half and slice down the centre to make 4 banana ghosts. Using a knife, cut out small triangle shape around the straight edge to make the bottom of the ghost. Add two chocolate chips for eyes on each piece. Put out last as they tend to brown quickly
  • Creaking Coffin Pittas – using the coffin cutter, cut out as many coffin shapes as required and lightly toast – I paired with hummus/guacamole to dip and placed the edible eye on top
  • Creepy Cucumber Skulls – cut the cucumber into discs, using the bigger of the straws poke out the eye holes and use the smaller for the nostril holes. Using a knife, cut a small semi circle from the sides on the nostrils to the chin to create a skull shape
  • Crustless Spooky Sandwiches – Make a sandwich with a filling of your choice, cut out different shapes using the cookie cutters to make different Halloween themed creations
  • Boiled Bat Cheese – Using the bat cutter, press into hard cheese slices
  • Edible Evil Eggs – Hard boil as many eggs as necessary, wait to cool and remove the shell. Cut in half, lengthways and use black olives, sliced into small triangular pieces as the eyes.

I hope you have fun creating Halloween goodies with your families and don’t forget to tag @the.devine.life and @broodmagazine if you post any pics on social media. We love seeing all your creations!

Happy Halloween!!

      Halloween Foods by Kate Devine
      Kate Devine's Kids tucking into a healthy halloween platter
      written BY KATE DEVINE

       KEEP UP TO DATE WITH BROOD:

      * indicates required
      Please select all the ways you would like to hear from Brood Magazine:
      You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.
      We use Mailchimp as our marketing platform. By clicking below to subscribe, you acknowledge that your information will be transferred to Mailchimp for processing. Learn more about Mailchimp's privacy practices here.

      Related Articles

      Imposter Syndrome – Do you feel like an imposter?

      by | Oct 10, 2024 | ,

      Imposter syndrome and the anxiety surrounding that feeling of ‘Imposter Syndrome’ is something I still hear a lot of people talk about in one way or another and I I have a view on it that may differ to others, but I would love you to hear me out and see if I can help you adjust your own perspective of what it means to be an imposter!

      read more
      Links
      Follow BROOD:

      Spring Healthy Foods: getting the most out of the season’s natural produce.

      Spring Healthy Foods: getting the most out of the season’s natural produce.

      by | Mar 30, 2024 | Edition 10, Featured, Food

      Spring Healthy Foods: getting the most out of the season’s natural produce.

      Spring Healthy Foods: getting the most out of this season’s natural produce.

      By Kate Devine

      Spring has (nearly) sprung and that means a change in some foods that we should eat to keep us healthy throughout this new season. When foods are in season, obviously they taste better due to being richer in vitamins and minerals, but eating seasonal foods is also more sustainable as they are relevant to your geographical area and therefore require less travel, packaging and storing, while supporting small farmers and the local economy. Growing and consuming crops seasonally not only guarantees flavourful and nutritious produce, but promotes a varied diet and allows the environment to cycle through its natural resources and seasons like it would without human intervention.

      I’m pretty sure we’ve all heard of the tomato shortage that’s swept the nation recently? Or as I noticed on a news app the other day, ‘Salad crisis to hit Britain!’. WOW, no wonder we all panic bought toilet rolls in the pandemic! Well, rest assure, it’s only due to the unexpected weather conditions abroad, therefore the fruit and veg that gets imported hasn’t grown as it should. I’ve read that things will return to ‘normal’ within 6-8 weeks so no need to panic people!

      Here’s a list of some of the foods, and their amazing properties, that are in season during Spring:

      Apple – help balance blood sugar levels, strengthen bones, lower cholesterol and provide relief from constipation and diarrhoea
      Artichoke – help balance blood sugar levels, lower cholesterol, aid the digestion of fat and has a mild laxative and diuretic
      Asparagus – help strengthen the immune system, keeps blood vessels supple, removes energy-draining toxins and has a mild laxative action
      Beetroot – Has a liver-cleaning action, lowers the risk of heart attack, improves blood oxygen uptake and has an anti-diabetic effect
      Broccoli – promotes collagen synthesis, strengthens the immune system, promotes prostate health and protects eye health – make sure to eat the leaves as they contain the most beta-carotene
      Cabbage – helps heal ulcers, supports healthy liver function, fights free-radical damage to skin
      Carrots – help lower cholesterol, powerful antioxidant, aids digestion and feeling of fullness and helps maintain good eyesight
      Chicory – promotes healthy digestive tract, removes toxins from the blood, natural sedative properties and has a mild diuretic action
      Leeks – feed the good gut bacteria, helps lower cholesterol, powerful antibiotic action and have a gentle diuretic and laxative
      Parsnip – helps lower cholesterol levels, contain anti-inflammatory and anti-fungal properties, boosts your immune system and aids digestion
      Purple Sprouting Broccoli – contains more antioxidants than green varieties but more prone to nutrient loss when cooking
      Radishes – help lower blood pressure, supports healthy liver function, treats congestion and inflammation
      Rhubarb – helps strengthen bones, protects against neurological-degeneration, lowers cholesterol and helps protect eye health
      Spring Onions – feed the good gut bacteria, helps lower cholesterol, powerful antibiotic action and contains immunity-boosting sulphur compounds
      Watercress – contains anti-cancer substances, aids digestion, promotes clear skin

      Try to include these foods in your diet as much as possible over the next few months to ensure you and your family are getting the most out of this seasons natural produce.

      To find the best quality products check Ocado at Latest Deals

      Shayne Ward and Sophie Austin
      written BY KATE DEVINE

       KEEP UP TO DATE WITH BROOD:

      * indicates required
      Please select all the ways you would like to hear from Brood Magazine:
      You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.
      We use Mailchimp as our marketing platform. By clicking below to subscribe, you acknowledge that your information will be transferred to Mailchimp for processing. Learn more about Mailchimp's privacy practices here.

      Related Articles

      Imposter Syndrome – Do you feel like an imposter?

      by | Oct 10, 2024 | ,

      Imposter syndrome and the anxiety surrounding that feeling of ‘Imposter Syndrome’ is something I still hear a lot of people talk about in one way or another and I I have a view on it that may differ to others, but I would love you to hear me out and see if I can help you adjust your own perspective of what it means to be an imposter!

      read more
      Links
      Follow BROOD:

      Improve your Mood with your Food

      Improve your Mood with your Food

      by | Oct 5, 2023 | Balance, Food

      Improve your Mood with your Food

      October, the month of spookiness and seasonal changes.

      I can’t tell you how many time I’ve discussed the weather with clients over the past month. A strange sentence to begin with, I know, but bear with…

      There’s been a definite shift in temperature and autumnal days are getting more and more. Thankfully, these include crisp, sunny days but so far, there’s been more rainy and dull days. This is the reason why I wanted to quickly discuss something that has been cropping up a lot in my clinic recently…Seasonal Affective Disorder or SAD.

      SAD is a hormonal imbalance between melatonin and serotonin; due to the reduced amount of time we spend outside during the colder months. It affects approximately 2 million people just in the UK alone and is predominantly more common in women than men.

      As the days begin dark and draw to a close earlier and earlier, you may find yourself feeling a bit ‘meh’ more than usual. Here’s the sciencey bit – a small gland in the brain called the pineal gland, produces more of the hormone melatonin during the winter months, which regulates glandular function and makes us feel more sleepy. Serotonin, Melatonin’s counterpart, is known as the ‘happy hormone’ and is secreted during daylight exposure. Therefore, the less daylight, the less serotonin and the more out of balance the two become.

      Symptoms may include:

      • Low mood
      • Appetite increase/food cravings – when there is insufficient daylight available, the body will try and boost its serotonin levels by craving sugary, starchy carbohydrates and fatty foods
      • Low energy
      • Irritability
      • Difficulty concentrating
      • Low libido
      • Depression
      • PMS-type symptoms
      • Increased desire to sleep – sleepy during the day but unable to sleep at night
      • Increased feeling of ‘feeling useless’
      KATE DEVINE. IMAGE © TOM PITFIELD PHOTOGRAPHY

      I always recommend to my clients to try to get outside as much as possible; for a walk/exercise, enjoy your down time by sitting reading a book outside/drinking a mug of something warm, gardening, walking your dog/cat (that’s a thing, right?). It doesn’t have to be anything too overwhelming, but getting that exposure to natural daylight will help to keep a balance between the sleepy and happy hormones!

      Light therapy is another good way of balancing those hormones for those times when you can’t get outside. A light therapy box or lamp mimics outdoor light. It is composed of fluorescent lights on a metal reflective base with a plastic screen on top to diffuse the light and filter out harmful UV rays. All you have to do is sit in front of it, close enough so that your eyes and skin can absorb the light (follow the manufacturers instructions as they all differ slightly). The machine gives off a bright light that simulates outdoor sunshine, therefore boosting serotonin, melatonin and vitamin D, as well as other beneficial effects. You can find them at www.lumie.com or Amazon but make sure it has no less than 10,000 lux.

      Supplementation of Vitamin D (especially D3) is a must as well, for the same reason as above – lack of sunlight exposure on the skin. Vitamin D is responsible for the absorption of calcium and phosphorus; both are critical for building bone and maintaining teeth and muscle health. It can also help reduce cancer cell growth, help control infections and reduce inflammation. It is naturally present in only a few foods like the flesh of fatty fish and in smaller amounts in egg yolk and beef liver; but added to some foods like fortified cereals, orange juice, dairy & non-dairy milks.

      I would recommend to supplement during the months of October to March as these are the months we are likely to spend less time outdoors. The Recommended Dietary Allowance (RDA) for vitamin D supplementation for adults is between 800IU-1000IU per day and babies and children between 400IU-600IU per day, with the Tolerable Upper Intake Level (UL) for adults and children age 9 and over is 4000IU per day.

      Avoiding/reducing intake of certain foods and drinks can help alleviate SAD symptoms, such as:

      • Caffeine – coffee, black tea, fizzy drinks/energy drinks
      • Sugary and starchy carbohydrates – chocolate/sweets/processed foods
      • Alcohol – it lowers brain levels of serotonin (happy hormone) so reduce and limit

      Friendly foods to incorporate into your daily diet to help alleviate SAD symptoms would be:

      • Serotonin-boosting foods – poultry (chicken/turkey,) cottage cheese, eggs, spinach, soy, bananas
      • Omega 3 brain-boosting foods – oily fish (salmon/sardines), nuts, seeds, avocado
      • Fibre-rich foods – beans (canellini/kidney), lentils, broccoli, sweet potatoes, bright colour fruits and vegetables
      • B Vitamin foods – liver, poultry, seafood, dairy products (milk, cheese), leafy greens, eggs, legumes (beans/peas/lentils/chickpeas)
      Shayne Ward and Sophie Austin
      written BY KATE DEVINE

       KEEP UP TO DATE WITH BROOD:

      * indicates required
      Please select all the ways you would like to hear from Brood Magazine:
      You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.
      We use Mailchimp as our marketing platform. By clicking below to subscribe, you acknowledge that your information will be transferred to Mailchimp for processing. Learn more about Mailchimp's privacy practices here.

      Related Articles

      Imposter Syndrome – Do you feel like an imposter?

      by | Oct 10, 2024 | ,

      Imposter syndrome and the anxiety surrounding that feeling of ‘Imposter Syndrome’ is something I still hear a lot of people talk about in one way or another and I I have a view on it that may differ to others, but I would love you to hear me out and see if I can help you adjust your own perspective of what it means to be an imposter!

      read more
      Links
      Follow BROOD:
      BLUEBERRY DUMP CAKE & FIZZY FESTIVE FRUIT COCKTAIL CUBES BY KATE DEVINE

      BLUEBERRY DUMP CAKE & FIZZY FESTIVE FRUIT COCKTAIL CUBES BY KATE DEVINE

      by | Oct 1, 2023 | Christmas, Edition 8, Food

      BLUEBERRY DUMP CAKE & FIZZY FESTIVE FRUIT COCKTAIL CUBES BY KATE DEVINE

      I love everything about this time of year. The preparing, the celebrating, the socialising, the woolly jumpers, the cosy nights in watching ‘I’m a celebrity’ religiously for 3 whole weeks! What’s not to love?! Talking of preparing, this the week I’ve been thinking of wholesome, family foods to share with you all to enjoy throughout the festive season. Instead of a main meal, I’m thinking more about a warm, hearty dessert filled with sweet fruits with a crunchy, crumbly texture which is perfect to share with friends and family during the festive season. Introducing the Blueberry Dump Cake. Not the most enticing name for a dessert, I know, but it’s an original American recipe which comes from the concept of this cake – dump and bake! Quite literally you ‘dump’ the ingredients into a baking dish and bake. It’s as simple as that! I use the term ‘cake’ loosely, it’s more of a crumble or cobbler to me but let’s roll with it! It’s pretty simple and take around 40mins to make and bake so you’ll be done in the kitchen in no time.

       

      Here’s the recipe, give it a try, you won’t be disappointed!

       

      BLUEBERRY DUMP CAKE – Serves 8

       

      You will need:

       

      • A medium sized oven proof dish
      • A mixing bowl

       

      Ingredients:

       

      • 3 cups of frozen blueberries – you can use fresh, just reduce the cooking time by 5-10mins
      • 1/2 cup of sugar free sweetener
      • 1 tbsp lemon juice
      • 1/4 tsp Xanthan gum
      • 1/2 cup coconut flour
      • 1/4 cup almond flour
      • 1 tsp baking powder
      • 1 egg
      • 1 tsp ground cinnamon
      • 1/4 tsp salt
      • 1/2 cup melted butter/coconut oil
      • Handful pecan nuts – crushed (optional)

       

      Method:

       

      • Pre-heat the oven to 200 degrees C or 375 degrees F
      • Place the blueberries, sweetener, lemon juice, xanthan gum in a bowl and mix well, coating all the blueberries
      • Once mixed, empty the blueberries into the ovenproof dish
      • In a clean mixing bowl, add the coconut flour, almond flour, baking powder, egg, cinnamon and salt and mix together
      • Layer the mixture over the blueberries
      • Drizzle the melted butter/coconut oil evenly over the top of the mixture
      • Sprinkle the crushed pecan nuts over the top if using
      • Place in the oven for approximately 30 mins or until the top is golden brown
      • Enjoy with piping hot custard or a scoop of your favourite ice cream.
      Festive Fizzy Ice Cubes

      Something else we all enjoy during December is raising a glass with friends and family, below you will find my ‘fizzy fruit cocktail cubes’ recipe which are perfect for both the adults and the children to enjoy!

       

      FIZZY FESTIVE FRUIT COCKTAIL CUBES

       

      You will need:

       

      • Ice cube trays – one regular square shaped tray and one star shaped tray if possible
      • Clear tumbler glasses – to get the full effect of the colourful fruit

       

      Ingredients:

       

      • Fizzy water/lemonade/champagne
      • Blueberries
      • Raspberries
      • Cranberry juice

       

      Method:

       

      • Prepare the fruit ice the night before you plan on making these drinks – start by filling the star tray with the blueberries and raspberries and fill each mould with regular water and place in the freezer
      • Do the same with the cranberry juice in the square shaped ice tray and place in the freezer
      • Once frozen, place the cranberry cube(s) in the glasses first, then a fruit star, then the sparkling water/champagne to get the nice colour gradient in the glass
      • Be careful not to get the fizzy water drinks mixed up with the champagne drinks!
      • Raise your glass and enjoy!

       

      And as usual, don’t forget to share your creations with us @broodmagazine and @thedevinelife and feel free to drop us a DM with anything you might want help with or any nutrition related questions you might have. I’m more than happy to help!

      Shayne Ward and Sophie Austin
      written BY KATE DEVINE

       KEEP UP TO DATE WITH BROOD:

      * indicates required
      Please select all the ways you would like to hear from Brood Magazine:
      You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.
      We use Mailchimp as our marketing platform. By clicking below to subscribe, you acknowledge that your information will be transferred to Mailchimp for processing. Learn more about Mailchimp's privacy practices here.

      Related Articles

      Imposter Syndrome – Do you feel like an imposter?

      by | Oct 10, 2024 | ,

      Imposter syndrome and the anxiety surrounding that feeling of ‘Imposter Syndrome’ is something I still hear a lot of people talk about in one way or another and I I have a view on it that may differ to others, but I would love you to hear me out and see if I can help you adjust your own perspective of what it means to be an imposter!

      read more
      Links
      Follow BROOD:

      KATE DEVINE’S: Pink NO BAKE RASPBERRY & CHOCOLATE ENERGY BARS

      KATE DEVINE’S: Pink NO BAKE RASPBERRY & CHOCOLATE ENERGY BARS

      by | Jul 22, 2023 | Edition 6, Food

      KATE DEVINE’S: Pink NO BAKE RASPBERRY & CHOCOLATE ENERGY BARS

      BARBIE MOVIE HEALTHY SNACKS

      With the New Barbie Movie turning all things Pink. We thought it would be a good way to reintroduce Kate Devine’s No Bake Pink Healthy Energy Bars to make with your little ones over the summer hols.

      *********

      Updated: July 2023

      I’m sure many of you are juggling work, summer holidays, life in general by now. Uniform shopping, queuing in school shoe shops and spending too many hours searching for just the right pens, pencils and protractors for your cherubs new, squeaky clean pencil case! I do have to laugh though, I mean, it’s as if my kids were last at school a year ago and absolutely nothing will fit them and I must absolutely buy them everything new or else…..what?! They’ll just wear the uniform they wore 8 weeks ago which pretty much still fits them! The sheer panic when trawling the shops is funny really.

      Anyway, onto food talk….more specifically, packed lunches. Trying to find healthy foods that our kids will eat when left to their own devices in the dinner hall is near impossible. They’ll always pick the tastiest options or just not eat what we put in their lunchboxes and go hungry. Neither is ideal. So, I find building their lunchboxes with them the most effective way to get them to eat well. Okay, so let’s be realistic here as well….you’ve been working late or done a million after school clubs and just about manage to feed your kid(s) dinner and get them in bed at a decent hour, then you realise you’ve got to do their lunchboxes! You’re not going to wake them and get them to join you in the slightly tedious process of creating a nutritious yet tasty lunch for the following day. BUT, you can perhaps spend some time over the weekend/evenings chatting and swapping ideas of what they might like to have for the coming weeks lunches. And if you are organised one night, before bed, ask them if they want to help you make their lunch for the next day and that you want to make sure they’re going to enjoy and want everything you put in there. Also, don’t forget they can take leftover dinners such as pasta or rice dishes, which they can eat cold or pittas, wraps or bagels. It doesn’t have to just be soggy sandwiches, crisps and chocolate bars!

      One of the main things I would recommend to incorporate into their lunches is variety. Try to add different texture foods – sweet, salty, crunchy and soft, like pretzels, raisins, grapes, tortilla chips, chocolate rice crackers and nuts (be aware of allergies of course, or anyone in their class or who they sit with that may have nut allergies!). I also find putting their food into individual containers, not only keeps it fresher for longer but you can get really cute little jars and pots for their snacks that they will love as it’s something to show their friends and makes their food more interesting. I get mine from Amazon, they’ve got a huge variety that your kids can get involved in choosing with you.

      I also find that when I pick mine up from school, they are STARVING – and must eat right now or else they’re going to collapse from the hunger! So dramatic. So I’ve been experimenting with healthy energy bars to take at pick up so they can survive the journey home and not collapse along the way! The most popular ones are the Raspberry and Chocolate ones, they are no cook and quick to make with minimal fuss. You can also cut into smaller portions and use in their lunchboxes to help avoid that afternoon sugar dip and keep them alert and brainy! Here’s the recipe for you to try…

      Shayne Ward and Sophie Austin

      No Bake Raspberry & Chocolate Energy Bars

      You will need:

      • Rectangular baking tin – like a bread tin (9inch x 5inch approx)
      • Parchment paper
      • Food processor
      • Spatula

      Ingredients:

      Base – 

      • 1 cup almonds
      • 1 cup cashew nuts
      • 1/2 cup desiccated coconut
      • 2 tbsp Maca powder
      • 2 tbsp cacao powder
      • 1 cup dates
      • 2 tbsp smooth peanut butter
      • 1-3 tbsp almond milk

      Top – 

      • 2 cups frozen raspberries
      • 2 tbsp acai powder
      • 1-2 tbsp rice malt syrup/maple syrup
      • 2 tbsp melted coconut oil
      • 3/4 cup desiccated coconut
      • 1/4 cup chia seeds
      • 1 tbsp smooth peanut butter
      • 1/2 cup cashew nuts
      • 1 tsp vanilla extract

      Optional – 1 cup dark/milk chocolate for the top – melt in a saucepan and use a folk to drizzle over the top before freezing

      Method:

      • Line the baking tray with parchment paper
      • Place all base ingredients – accept almond milk – in the food processor and blend until fine and crumbly – if mixture is too dry and doesn’t bind when pushed down, add a small amount of almond milk until sticky
      • Using the spatula push the base down firmly and place in the freezer while you prepare the top layer
      • Place all topping ingredients into the food processor and blend until smooth – the mixture will still be fairly thick due to the frozen berries
      • Remove the base from the freezer and place the mixture on top of the base and push down with the spatula until firm
      • Add the chocolate drizzle at this point if using
      • Place in the freezer for half an hour and once set, cut into bars or squares if using for lunch box snacks
      • For storage – keep in the fridge for up to 1 week or in the freezer for up to 1 month and remove a piece at a time prior to eating to allow it to thaw.

        NO BAKE RASPBERRY & CHOCOLATE ENERGY BARS
        NO BAKE RASPBERRY & CHOCOLATE ENERGY BARS
        written BY KATE DEVINE

         KEEP UP TO DATE WITH BROOD:

        * indicates required
        Please select all the ways you would like to hear from Brood Magazine:
        You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.
        We use Mailchimp as our marketing platform. By clicking below to subscribe, you acknowledge that your information will be transferred to Mailchimp for processing. Learn more about Mailchimp's privacy practices here.

        Related Articles

        Imposter Syndrome – Do you feel like an imposter?

        by | Oct 10, 2024 | ,

        Imposter syndrome and the anxiety surrounding that feeling of ‘Imposter Syndrome’ is something I still hear a lot of people talk about in one way or another and I I have a view on it that may differ to others, but I would love you to hear me out and see if I can help you adjust your own perspective of what it means to be an imposter!

        read more
        Links
        Follow BROOD: