5 Healthy and Creative Halloween Party FoodsOctober 6, 2015
By Nikki Cecala
It’s difficult to come up with healthy, satisfying treats for children at Halloween parties, so I recently took on the challenge. Not only did I try to find amazing recipes for all ages to enjoy, but I also tried to make the food so appealing that the kiddies would beg for more!
These recipes were the biggest hits for the eyes and the taste buds. Bring these fun treats to your child’s classroom Halloween party or to the family bash you’re throwing this year.
Ingredients and materials:
Skewers (sharp edges trimmed) or wooden or plastic treat sticks
Bananas (one banana will give you two pops)
Raisins or chocolate chips
First, slice the banana in half. Insert the skewer or wooden/plastic stick into the thick end of each banana half. Place the bananas on wax paper or a plate and put in the freezer for at least three hours.
Once the bananas are frozen, place the white chocolate in the microwave (30 seconds) or in a pot on the stove to melt. Stir it frequently. I recommend putting the melted white chocolate in mug so it’s easier to dip the banana into. Dip the bananas in the white chocolate one at a time and then place on the wax paper.
Quickly add the chocolate chips or raisins for the eyes (and mouth if you prefer) before the chocolate hardens. When finished, place back into the freezer until ready to serve.
This is a fun and quick recipe.
A batch of your favorite guacamole
Handful of blue tortilla chips
2 tablespoons sour cream
¼ cup sliced black olives
First, make sure you have a rectangular platter. Spoon the guacamole onto the platter using a flat-edged rubber scraper to shape the guacamole.
Place the blue tortilla chips near the top of Frankenstein’s head with the triangle tip pointing downward. Add two dollops of sour cream a few inches under the chips onto the guacamole for the eyes. Place a sliced black olive in the middle of the sour cream eyes, with the hole of the olive facing down.
As for the mouth, I recommend looking at a picture of Frankenstein to get the idea. Push sliced olives with the rounded edges facing up into the guacamole.
Scare the kids with this healthy treat!
Ingredients and materials:
1 head cauliflower (cut into florets)
Virgin olive oil
6 roasted beets
¼ cup roasted pine nuts
Preheat the oven to 425°F. Toss the cut up cauliflower with the olive oil and season with salt and pepper. Place a piece of parchment paper onto the baking sheet. Roast the cauliflower for about 20-30 minutes or until tender.
In a food processor or blender, combine the roasted beets and pine nuts, blending until the nuts are finely ground. Add olive oil and vinegar and blend again until smooth. Use a spoon to smear the roasted beet hummus or “blood” on a plate and top with the “brain,” (the cauliflower).
This was super fun to make. While it’s more delicious than healthy, you can vary the recipe to swap a gluten-free version of the cookies if needed.
1 package refrigerated chocolate chip cookie dough (or your favorite cookie recipe)
½ cup red-tinted vanilla frosting
1¾ cup miniature marshmallows
Prepare cookies as directed on package or according to your favorite recipe. Once the cookies are cooled, cut each in half for 48 halves (assuming you make 24 cookies). Then, frost the bottoms of all the cookie halves.
Place six marshmallow teeth around the curved edges of 24 halves. Place the other frosted cookie half on top of the marshmallows. Insert two almond slivers in between the teeth for fangs. If the fangs do not stay put, dip the tips into the frosting.
Did you really think I was going to give you five recipes and not include pumpkin? You can decorate this fudge how you please after it’s made, but here is the basic recipe that is “vegan, gluten-free, paleo, and free of refined sugars,” according to Ashley at Blissful Basil.
½ cup of coconut butter (NOT oil)
¼ cup plus 2 tablespoons canned pumpkin purée
3 tablespoons maple syrup
2 tablespoons creamy almond butter
2 teaspoons pumpkin pie spice
Fine grain sea salt
Place all the ingredients in a medium saucepan over slow heat. For 3-5 minutes, whisk constantly until everything is melted.
Using coconut butter, grease a small container (3x5 or 4x6) and pour the mix into the container. Freeze for one hour.
Remove the block of fudge from the container by turning it over and tapping until the fudge releases. Cut the fudge up into small slices and store in the refrigerator (for soft fudge) or freezer (for firm fudge).
What are your favorite healthy Halloween recipes? Share with us in the comments below.