It’s almost that time of year again! The day that children and adults alike adore but dentists despise. This week is finally Halloween! Halloween is the first holiday of the fall that really challenges your diet and has the potential to make you lose sight of your health goals. But, don’t get your costume in a wad just yet. Eating healthy does not mean you have to RIP and miss out on the fun Halloween festivities!
We have created a list of healthy Halloween treat just for you guys!
At first glance, these festive treats look spooky because they do not look healthy. But there is no need to be spooked, with these recipes you can join in on the Halloween fun and still maintain your health goals. These recipes are especially great for throwing a magical Halloween get together. Feel the wraith of your neighbors when you rock the party with your not so scary treats!
Monster Teeth are so easy to make, it truly is scary! This simple, five ingredient recipe consists of items you probably already have in your kitchen. This recipe is perfect for any last minute party ideas and is a huge hit for the sweet tooth!
Ingredients:
· 4 medium-sized granny smith apples cut into 8 sections each
· 1 cup natural creamy organic peanut butter
· 1 cup yogurt covered goji berries
· 1 Tbsp. lemon juice
Instructions:
1. Start off by cutting up four medium-sized granny smith apples, red, or golden apples
2. Cut the apples into eight sections each
3. Section each apple then sprinkle with lemon juice to prevent browning
4. Spread 1 tsp of natural creamy organic peanut butter on each slice
5. Stick four to six yogurt covered berries on an angle in the peanut butter, then place a second peanut butter covered apple slice on top
6. You may need to secure the berries with either a toothpick or extra peanut butter
7. Cool the monster teeth one hour in the refrigerator before serving
Ingredients:
1 medium banana
1 cup good quality white chocolate
8 mini chocolate chips for eyes
4 Popsicle sticks
Instructions:
Cut banana in half lengthwise, then in half to make four quarters. Insert Popsicle sticks into bananas, and freeze bananas on a wax paper lined cookie sheet.
When the bananas are frozen, fill a coffee mug with chocolate. Melt chocolate in the microwave 30 seconds at a time, stirring until the chocolate is melted and soft.
Dip the bananas one at a time into the chocolate, scraping off the excess chocolate from the back of the banana, and place it on a cookie sheet lined with wax paper.
Quickly add the chocolate chips for the eyes before the chocolate hardens (you have to work quickly here).
Return to the freezer until frozen and ready to eat. Eat frozen.
Each banana has about 1/2 oz of chocolate, that is how I based the nutritional info.
Ingredients:
· Whipped cream/ yogurt
· Tangerine
· Pineapple
Instructions:
1. Cut up one pineapple
2. Peel 4 tangerines
3. Place pineapples slices in a cup
4. Place tangerine slices on the next layer
5. Add 1/4 whipped cream/ yogurt to be the topping
Check out the full recipe at: https://www.simplyrecipes.com/recipes/cinnamon_sugar_flour_tortilla_crisps/
Ingredients:
1/4 cup sugar
1 1/2 teaspoons cinnamon
4 Tbsp butter, melted
2 flour tortillas
Instructions:
1. Cut wedges or shapes out of each flour tortilla: Cut each flour tortilla into 6 to 8 wedges or use a cookie cutter to cut out shapes in the tortillas.
2. Prepare oven and baking sheet: Preheat oven to 350°F. Line a baking sheet with parchment paper or foil.
3. Dip tortilla pieces in melted butter, then one side in cinnamon sugar, place on lined baking sheet: Mix the sugar and cinnamon together in a small bowl and spread out over the bottom of a small plate. Melt butter in a small bowl.
4. Dip the cut pieces of flour tortilla in the melted butter, gently shake off the excess and place on the plate of cinnamon sugar. Only coat one side of the crisp in cinnamon sugar.
5. Then place coated tortilla pieces, cinnamon sugar side up, on the lined baking tray.
6. Bake: Bake for 10 minutes at 350°F, or until the tortilla crisps are indeed "crisp". Remove from oven and let cool for 2 minutes.
Check out the full recipe at:
https://www.forkandbeans.com/2015/10/12/witchy-guacamole-dip/
Ingredients:
2 large avocados
1/4 red onion, thinly chopped
2 garlic cloves, minced
juice of 1 lime
shredded carrots (for the hair)
2 green olive slices (for the eyes)
2 black olive slices (for the eyebrows)
2 slices of a mini red bell pepper (for the lips)
1 cornichon (for the nose)
handful blue corn chips (for the hat)
Instructions:
1. In a bowl, mash the avocado. Add the garlic, onions and lime juice and mix until well combined. Season with sea salt for flavor.
2. Add the guacamole to the lower half of a serving plate.
3. Create the corn chip hat first and then add the carrots for the hair.
4. Assemble the face and serve!
Check out the full recipe at:
http://katarinaspaperie.com/2015/10/halloween-ghost-fruit-kabobs/
Ingredients:
· Marshmallows
· Strawberries
· Melon (cut into cubes)
· Kabob Skewers
· Food coloring marker
Instructions:
1. For the marshmallows, use a black food coloring marker to draw a ghostly face onto each marshmallow. Let the marshmallows dry for a few minutes before using.
2. Wash and cut the fruit into bite-sized pieces. Add a strawberry, piece of melon and then a ghost marshmallow to the skewer. Repeat the pattern until you are at the top.
3. Enjoy and feel great about this healthy alternative!
To learn more about the nutritional value of this haunted treat, visit:
http://lilluna.com/flatbread-halloween-recipes/
Ingredients:
-PUMPKIN QUESADILLA
· 6 Foldit® Artisan Flatbread
· 4 oz mozzarella cheese or monterrey jack (thinly sliced)
· 4 oz cheddar cheese thinly sliced
-MUMMY PIZZA
· 3 Flatout Light Original
· 1/2 cup pizza sauce
· 1/4 cup grated parmesan cheese
· 6 sliced pepperoni more if desired for under the strips of string cheese
· 3 black olives cut in half
· 6 string cheese pulled into thin strips
Instructions:
Preheat oven to 425 degrees.
-PUMPKIN QUESADILLA
For the pumpkin: Using a sharp paring knife, cut a pumpkin face into one side of each flatbread. Reserve the larger pieces to create stems (if desired).
Place a layer of monterey jack or mozzarella on the opposite side of the flatbread (the one without the face cut into it). Then layer with cheddar cheese. Fold the flatbread so that the cheddar is showing through the pumpkin face. Place in the oven and bake for 3-5 minutes. Remove and gently press on the face so that the cheese oozes through the cutouts. Serves 6.
-MUMMY PIZZA
Microwave pepperoni on a microwave safe plate lined with paper towels for 15 seconds or bake for 5 minutes. Dab grease off.
Spread the sauce over the flatbreads, leaving a small border. Sprinkle with parmesan cheese. Add pepperoni, place two in the enter towards the top. Add olives on top. Lay strips of string cheese over top. Place in the oven and bake for 3-5 minutes. Serves 6
Check out the full recipe at:
https://www.yummymummykitchen.com/2014/10/healthy-tropical-candy-corn-ice-pops.html
Ingredients:
· 1 cup coconut milk (from a 15 oz. can)
· 5 drops liquid stevia, to taste (plain or vanilla)
· 1 cup frozen pineapple
· 1 cup frozen peaches
· 1/2 cup orange juice or water
Instructions:
1. Sweeten coconut milk to taste with a few drops of stevia. Fill about 1/3 of the ice pop molds or small paper cups with coconut milk. Insert popsicle sticks and cover with pop mold cover or plastic wrap. Place in the freezer to freeze completely.
2. In a blender, puree pineapple with just enough water to blend until thick and smooth. Fill the second third of the ice pop mold with the pineapple. Freeze.
3. Blend frozen peaches with enough orange juice to blend. Fill the pop molds the rest of the way up. Freeze.
4. Release pops by running briefly under warm water (don’t forget to collect that water to reuse in your garden, etc.) Enjoy!
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