The Halloween season is upon us, though the thousands of bags of candy have hit all the stores long before this. With tons of sugary confections enticing us everywhere, which we view as the focus of Halloween, it’s great to have some healthy recipes in your home-menu arsenal to maintain the spooky mood of the season without adding even more sweets to your kids’ diet! These creepy/healthy dishes will have your little monsters begging for more!
1 package Linguini Spinach Pasta (or other Green/Spinach Pasta)
1 jar Marinara or Pesto Sauce
1 container Mini-Mozzarella Balls
1 can Black Olive Slices
Parmesan Cheese (optional)
1. Boil pasta according to package directions.
2. Top with marinara, or pesto pasta for an even “greener” option.
3. Press one black olive slice into a mini-mozzarella ball for an “eyeball.” If this is difficult, use a knife to cut a small shallow circle out of the mozzarella to make it easier to insert the olive slice. Place the mozzarella “eyeballs” on top of the sauce. Choose whether you’d like just two eyeballs, so the pasta is staring back at you, or lots of eyeballs for a more “monstery” effect.
Witch Finger Cookies (GF, DF)
1 Egg, room temperature
¼ cup Coconut Oil, melted and cooled
¼ cup Honey
½ tsp. Vanilla (or almond) extract
1½ cup Almond Flour
3 Tbsp. Coconut Flour
½ tsp. Baking Soda
½ tsp. Cinnamon
½ tsp. Pink Himalayan Salt
Raspberry (or Strawberry) Jam
1. In a large bowl, whisk all wet ingredients together until well combined
2. Add the dry ingredients and mix until just combined.
3. Preheat the oven to 350°.
4. Place dough mixture in the fridge for 5-10 minutes (Do not skip this step).
5. Line a cookie sheet with parchment paper or silicone mat. After dough has cooled, take roughly 1 tablespoon of dough and roll out into a “bumpy finger-like” log with your fingers spread wide apart. Place onto cookie sheet. Repeat until no dough is remaining. Makes about 25-30 “fingers.” Press slivered almonds firmly into the tips of the “finger” cookies to resemble fingernails. With a spoon, add creases to the “knuckles.”
6. Bake for 10-12 minutes, careful not to burn. Remove and let cool. Serve with jam as a “bloody” cookie dip.
Candy Corn Fruit Parfait
2 (15-oz.) cans Mandarin Oranges
3 cups Fresh Pineapple Chunks
1 cup Greek Yogurt, Vanilla or Coconut flavor
Candy Corn for garnish
- In 6 decorative parfait or wine glasses, layer the fresh pineapple on the bottom, topped with the mandarin oranges.
- Top with yogurt.
- Add a few candy corn kernels on top for garnish, just before serving.
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