Maybe it’s just me, but I love themed recipes. Most days I’m very simple in terms of what I cook, but when there’s an occasion I like to kick it up a notch. During the pandemic, I started exploring food art a bit more and made a charcuterie board shaped like a football for the Superbowl and green rice krispie treats for St. Patrick’s Day. And as we approach Halloween and I have several parties to attend, I’m thinking about what I can bring to the table (literally).
Here are 10 healthy Halloween recipes for your friends and family to enjoy!
Skip the fruit snacks this year (which are filled with added sugar and artificial colors and flavors) and try this cute treat – a healthy fruit snack which only has two ingredients! Not only are pumpkin oranges easy to make, but they are allergy-free and make a great addition on your Halloween party table or even a snack to throw in your kid’s lunch bag.
- Mandarin oranges (you can also use tangerines or clementines)
- Celery stick
- Take the stalk of celery and cut it into small pieces.
- Peel your tangerines.
- Poke a celery piece into the top of each tangerine.
Recipe courtesy of Suburban Simplicity.
Halloween Roasted Veggies
Halloween wouldn’t be complete with ghosts, witch hats and pumpkins. If you’re hosting a dinner party in the next two weeks, these make a spooktacular side dish.
- 2 large sweet potatoes
- 2 large white potatoes
- 4 carrots peeled
- 3 red beets large, medium
- 2 Tbsp olive oil 30 mL
- Pinch of salt and pepper
- 2 Tbsp rosemary
- ½ bulb garlic cloves separated with skin still on
- 1 tsp balsamic vinegar 5 mL
- 1 tsp honey 5 mL, or maple syrup for vegan option
- Boil: Bring a large pot of water to a boil. Cut sweet potatoes and white potatoes in half, width wise, then drop into the boiling water. Boil for 5 minutes, then remove. Drop whole beets and carrots into the boiling water and cook for 5 minutes.
- Cut: Cut the potatoes into ½ inch thick (1 cm) slabs. With a small paring knife or with a cookie cutter, cut jac-o-lantern shapes into the sweet potatoes. Do the same for the white potatoes, cutting them into ghost shapes (I used a straw to cut out the eyes!) Cut beets them into ½ inch thick slabs, then cut out witch’s hat shapes. We’ll call the carrots witch’s fingers and just leave them be.
- Bake: Preheat oven to 400 degrees F (204 C). Set veggies on a parchment-lined baking sheet. Drizzle with oil, sprinkle with salt, pepper, and rosemary leaves, and toss to evenly coat. Crush garlic cloves with the flat part of your knife and scatter around the pan. Bake for 1 hour, flipping the vegetables halfway through. When you have 10 minutes left, drizzle balsamic over the beets and honey over the carrots, then return to the oven.
Recipe courtesy of Live Eat Learn
Raspberry Blood Gummies
Traditional gummies are packed with unhealthy additives. And even if you take sugar free gummy vitamins, it’s not the best choice for your teeth since the citric acids wears down your enamel (my mom is a dental hygienist so I know all of these fun facts! haha) These raspberry blood gummies are made with grass-fed gelatin, which is great for your gut health. If you prefer the vegan version, you can use the seaweed agar-agar.
- 1 cup raspberries
- 1 cup water
- 3 tbsp raw honey
- ½ cup grass fed-gelatin powder or agar-agar
1. Blend raspberries into a purée, pour into saucepan.
2. Add honey & gelatin or agar-agar. Whisk until thick. Low heat 5-10 minutes.
3. Pour into molds and refrigerate for 1 hour until set.
Recipe courtesy of Food Matters
Green Apple Monsters
Another fun fruity treat! These green monsters make a tasty snack or dessert.
- 3 green apples
- 3 tablespoons creamy peanut butter
- 2 ounces of sliced cheese (cheddar or colby jack both work)
- 2 tablespoons of pumpkin or sunflower seeds
- A package of candy eyes
- Quarter the green apples and slice off the core and seeds. Carefully cut out a v-shape into the center of the apple quarter to create the mouth of the monster. Repeat with all the apple pieces.
- Spread a thin layer of peanut butter into the monster mouths. Repeat with all apple slices.
- Press several pumpkin or sunflower seeds onto the top of the mouth along the edge to form teeth. Repeat with all apple slices.
- Place a triangular piece of cheese into each monster mouth.
- Using the remaining peanut butter, spread a small amount onto the back of the candy eyes and place them on top the the apple slices.
- Serve immediately!
Recipe courtesy of This Healthy Table.
Candy Corn Smoothie
- 1 cup frozen mango chunks
- 1/2 cup coconut milk
- 1 frozen banana
- A thumb-sized piece of turmeric
- 1 cup frozen pineapple chunks
- Place 2 clear cups in the freezer.
- Pour the milk into a blender. Slice the banana and add it to the blender. Blend until smooth. Remove the cups from the freezer and spoon the banana mixture evenly into the bottom of each of the cups. Return the cups to the freezer for 5 to 10 minutes.
- Rinse out the blender. Add the mangoes and turmeric and blend until smooth.
- Take the cups out of the freezer and spoon the mango layer evenly into the cups. Return to the freezer for 5 to 10 minutes.
- Rinse out the blender. Add the pineapple, and blend until smooth. Spoon evenly into the cups and serve.
Recipe courtesy of Food Matters.
Healthy Halloween Stuffed Peppers
Stuffed peppers are my go-to all year round- it pairs well with so many different foods. For this recipe, the stuffing is a delicious grain mixture which will fill you up! This can be served as a main meal.
- 4 small peppers (a mix of orange, red and yellow looks nice)
- 25g pine nuts
- 1 tbsp olive or rapeseed oil
- 1 red onion , chopped
- 2 fat garlic cloves , crushed
- 1 small aubergine , chopped into small pieces
- 200g pouch mixed grains (we used bulghur wheat and quinoa)
- 2 tbsp sundried tomato paste
- zest of 1 lemon
- bunch basil , chopped
- Cut the tops off the peppers (keeping the tops to one side) and remove the seeds and any white flesh from inside. Use a small sharp knife to carve spooky Halloween faces into the sides. Chop any offcuts into small pieces and set aside.
- Toast the pine nuts in a dry pan for a few mins until golden, and set aside. Heat the oil in the pan, and heat the oven to 200C/180C fan/gas 6. Cook the onion in the oil for 8-10 mins until softened. Stir in the garlic, pepper offcuts and aubergine and cook for another 10 mins, until the veggies are soft. Add a splash of water if the pan looks dry. Season.
- Squeeze the pouch of grains to break them up, then tip into the pan with the tomato paste. Stir for a minute or two to warm through, then remove from the heat and add the lemon zest, basil and pine nuts.
- Fill each pepper with the grain mixture. Replace the lids, using cocktail sticks to secure them in place, and put the peppers in a deep roasting tin with the carved faces facing upwards. Cover with foil and bake for 35 mins, uncovered for the final 10. The peppers should be soft and the filling piping hot.
Recipe courtesy of BBC Good Food.
These make a great appetizer for party guests! To make it low-calorie, make sure the cheese is part-skim.
- Pretzel rods
- Part-skim string cheese
- Fresh chives
- Cut the pieces of string cheese into thirds.
- Take one piece of the cut cheese. Slice is a few times about 2/3 of the way up. Turn the cheese and slice cross-wise a few more times about 2/3 of the way up.
- Press the pretzel rod down into the top of the cheese.
- Tie a piece of chive around the cheese.
Recipe courtesy of Home & Kind.
Spooky Eyeball Caprese Bites
- 200g ball part-skim mozzarella cheese
- 8-10 cherry tomatoes
- basil leaves
- melon baller
- single hole punch (optional)
- cocktail sticks
- Using the smaller end of a melon baller, scoop balls of cheese from the mozzarella ball.
- Slice the cherry tomatoes in half, so you end up with the same number of halves as the scooped out mozzarella balls.
- Wash the melon baller, then use it to scoop the flesh from each cherry tomato half.
- Place a ball of mozarella in each cherry tomato half.
- Using a single hole punch, punch small circles from the basil for the eyeball ‘pupils’. If you don’t have a hole punch, you could also cut them out by hand with a small pair of clean scissors.
- Place a circle of basil on the top of each ‘eyeball’. Pop a cocktail stick into each eyeball, or skewer them in pairs.
- Serve immediately, or cover and store in the fridge until ready to serve.
Recipe courtesy of Eats Amazing
Avocado and Wasabi Deviled Eggs
- Eggs: Did you know that older eggs (obviously not rotten-old!) are perfect to use for hard boiling?! For omelettes, fresher eggs are best.
- Frozen blueberries: For the natural dye I used to make the web design on the deviled eggs, frozen blueberries work better than fresh. Of course, you can also use food dye instead.
- Avocado: You can use any variety of avocados (Haas, reed, fuerte…) just be sure that they are soft and ripe.
- Wasabi paste: The avocado and wasabi paste naturally turn the deviled egg filling green. If you are not a fan of wasabi, you can omit it and add more avocado instead.
- Lemon juice: You can use freshly squeezed or bottled lemon juice. The lemon juice not only adds flavor, but it also keeps the avocado from browning (oxidizing) and smooths out the filling.
- Black sesame seeds: I garnished my deviled eggs with these, but it is totally optional.
- Place in eggs and blueberries in a small pot. Cover eggs with water, cover pot and bring to boil over high heat.
- Let eggs boil for 5 minutes, then turn off heat. Let eggs sit in the blueberry water for 10 more minutes.
- Remove eggs, one at a time, and gently press and crack the shell with the back of the spoon.
- Place cracked eggs in a bowl and add the blueberry water. Allow eggs to cool to room temperature, then place the eggs in the blueberry water in the refrigerator for 6 hours or up to overnight.
- Peel the eggs and cut in half lengthwise.
- Scoop out the yolks and place in a bowl. Add avocado, wasabi, lemon juice and salt to the egg yolks and mash together until smooth.
- Spoon in the filling into the hollowed egg halves. If you want, you can pipe some of the filling using the grass piping tip (#233) for an extra touch of creepy. You can also use the open star piping tip, like this one (#1M). Chill until ready to serve.
- Prior to serving, garnish eggs with sesame seeds (if using).
Recipe courtesy of Family Spice.
Halloween Very Veggie Skeleton
- 1 jicama, peeled
- 1 head of cauliflower florets
- 1 red pepper, sliced
- 1 orange pepper, sliced
- 1 yellow pepper, sliced
- 24 green beans
- 2 cherry tomatoes, halved
- 1 zucchini, sliced
- 1 carrot, sliced
- 5 broccoli florets
- 1 mushroom, sliced
- 2 black olives, 1 sliced, 1 diced
- 1/4 cup arugula
- 1 cup hummus (for dipping)
- 1 medium pumpkin (optional)
Pick a platter for the background. Cut peeled jicama in half. Using the peeler, peel the sides of the jicama until it is pear shaped. The wider end will be the top of the skull. It should be full and rounded. Start narrowing the sides about half way down and round off the bottom. This will be the jaw. The narrow end is the jaw of the skull. Carve a flat spot near the bottom for the mouth. Carve two flat spots near the top for eyes. Place the skull at the top of the platter.
For the spine, arrange cauliflower florets in a row under the skull. Pile red, orange, and yellow pepper slices on either side of the cauliflower for ribs.
- Arms and hands
Stack 3 beans on each side for upper arms. Stack 3 more on each side for lower arms. Put a cherry tomato half on each side between the upper and lower stacks for elbows. Add zucchini slices for palms. Make fingers out of carrot slices.
- The rest of the body
Arrange 5 broccoli florets at the bottom of the spine for hips. Make upper legs by stacking 3 green beans on each side of the broccoli. Make lower legs by stacking 3 green beans on each side below the upper legs. For knees place half a cherry tomato between the stacks on each side. For feet cut a mushroom slice in half.
- Face and hair
Put round slices of olive on jicama for eyes. Add diced olive for the nose and teeth. Arrange arugula under the jicama for spooky hair.
Recipe courtesy of Coop