Tips for a Healthy Halloween

This weekend I ran the #LegacyRace for Cabot. I chose the 5k distance. It has been really chilly this past week, but Saturday it was so beautiful out.
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Some pumpkin carving also took place. Without any of those fancy carving tools, I think we did a pretty good job!
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It’s a few days before Halloween and many have asked me how to stay on track with healthy eating when there is so much candy around. I compiled 5 tips and tricks to help stay healthy during the Halloween season.
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1. Get in some exercise. Schedule a workout date with yourself that morning or before the trick-or-treaters start ringing your doorbell. Those endorphins from your workout will put you in a feel good mood that may also help limit that second serving of candy.
2. Keep candy fun sized. You may want to be the “cool house” on the block, but those king size bars are much harder to only have a third of a bar and saving the rest for later. Opt for the fun sized for a portioned controlled treat.
3. Hold off on opening the candy as long as you can. Wait for that first trick-or-treater to ring your doorbell to open the bag of candy. Earlier on in the week before Halloween it will be less tempting knowing that that bag isn’t opened.
4. Didn’t get as many trick-or-treaters as you thought and now there are leftovers? Either spoil that last trick-or-treater by giving them the rest of your stash, or bring the leftovers to work.
5. Practice mindful eating. Don’t scarf down your Halloween treat. Slow down and truly enjoy it.
Don’t want to give out candy for Halloween this year? Give out a healthy snack like Cabot snack size sharp cheddar!
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Don’t forger to enter for 1 Cabot Legacy Gift box giveaway. Giveaway ends on Halloween!
Disclaimer: By being a team leader for Cabot’s virtual race, my registration fee was paid for, received a $100 donation in my name to a local food bank of my choice, and was able to provide awesome RDelcious Kitchen readers with a Cabot Legacy gift basket. I was not compensated to write this post, all opinions expressed here are my own.  

Cheesy Stuffed Peppers with Beef and Quinoa

Cabot recently released their new line of farmers’ legacy collection of aged cheddar cheese.

cabot cheese(source)

They are currently holding a contest open to everyone! Go to their website or facebook page to learn how to enter!


Look at those awesome prizes! One of the prizes is a trip to Smuggler’s Notch Resort. I will actually be there in September to attend the Blog Brulee. Have you heard the buzz about #blogbrulee yet? Don’t worry I will give you the full scoop soon.

Anyway, back to the recipe contest. I wanted to try the white oak cheddar in my lightened up stuffed pepper recipe. Why choose the white oak? It is described as oaky and buttery. I lighted up my stuffed peppers by using very lean beef (without the fat content can become dry) and kept the recipe very simple, but wanted to keep a rich indulgent flavor.

stuffed peppers 1
Traditionally, stuffed pepper recipes call for beef and rice. I swapped out rice for quinoa to incorporate whole grains and a little extra protein punch!
stuffed peppers 2
I served these peppers with green beans on the side for a complete satisfying meal.
stuffed peppers 3

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stuffed peppers on a wooden board

Cheesy Stuffed Peppers with Beef and Quinoa

  • Author: Julie @ RDelicious Kitchen


  • 4 large bell peppers
  • 1 lb ground beef, 96% lean
  • 2 tbsp, onion, chopped
  • 2 cloves garlic, minced
  • 1 cup cooked quinoa
  • 1 (15 oz) can fire roasted diced tomatoes
  • 1 cup Cabot white oak cheddar, shredded


  1. Cut a thin slice on the top each bell pepper to remove top stem of the pepper. Remove seeds and membranes inside. Cut a thin slice from bottom of each pepper to help the peppers stand up. Bring a large pot of water to a boil. Add the peppers and cook for about 2 minutes; drain.
  2. In a large skillet sauté onions and garlic until translucent. Add the beef and cook for about 8-10 minutes until browed; drain. Return beef back to the pan and add the quinoa and fire roasted tomatoes; cook until heated through. Stir in ¾ cup of cheese.
  3. Heat oven to 350°F.
  4. Stuff peppers with beef mixture. Stand peppers upright in baking dish.
  5. Cover tightly with foil. Bake 10 minutes. Uncover and bake another 15 minutes longer or until peppers are tender. Sprinkle with remaining cheese.

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What would you make with one of the three new farmers’ legacy collection aged cheddar cheeses?

In Good Health,
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