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Healthy Halloween Snacks

Clementine Pumpkins:

INGREDIENTS:

  • Clementines
  • Celery

DIRECTIONS:

  1. Peel clementines.
  2. Cut celery stalk into small pieces to resemble pumpkin stem.
  3. Place celery in to the opening hole of the clementine and serve.

Coconut Ghost Bananas:

INGREDIENTS:

  • Large bananas
  • Coconut water
  • Shredded unsweetened coconut
  • Mini chocolate chips

DIRECTIONS:

  1. Peel bananas and cut them in half.
  2. Fill a small bowl with coconut water and another small bowl or plate with the shredded coconut.
  3. Carefully dip a bananas into the coconut water, and then immediately coat with shredded coconut. Repeat with all banana halves.
  4. Once fully coated, use small chocolate chips to create eyes and an open mouth.

Scary Apple Mouths:

INGREDIENTS:

  • Red and green apples
  • Slivered almonds
  • Natural nut butter or jam

DIRECTIONS:

  1. Cut apples into quarters. Then cut out a small hole in the center of the peel on each quarter. Be careful not to cut all the way through.
  2. Fill each hole with nut butter or jam.
  3. Use the slivered almonds as teeth, and stick into the top and bottom of the hole.

 

Serve all three snacks together for the full Halloween effect!

Spiced Pepitas

INGREDIENTS:

  • 2 cups raw pepitas
  • ½ Tbsp. pure maple syrup
  • ½ tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ¼ tsp. ground nutmeg
  • a pinch of salt

DIRECTIONS:

  1. Preheat oven to 400˚ F.
  2. Combine all ingredients in a bowl.
  3. Lay spiced pepitas on a lined baking tray, and roast for 6-8 minutes, or until golden brown.
  4. Allow to cool for at least 15 minutes. Enjoy!

Fig and Berry Smoothie

Serves: 1-2

Ingredients:

  • ½ cup frozen berries of choice
  • 3-4 large ripe figs
  • 1 Tbsp. chia seeds
  • Unsweetened almond milk to taste
  • ½ tsp. vanilla extract
  • ½ – ¾ cup frozen cauliflower (or ¼ cup frozen banana + ¼
    cup frozen cauliflower)

Directions: 

  1. Add all ingredients to a high powered blender.
  2. Blend on high for 2-5 minutes, or until all ingredients are completely combined.
  3. Serve and enjoy!

Sweet Pea Hummus

Ingredients:

  • ½ of a 15-oz. can chickpeas, drained and rinsed
  • 1 cup sweet green peas
  • ¼ cup lemon juice
  • ¼ cup tahini
  • 2 Tbsp. extra virgin olive oil
  • 2 cloves garlic
  • ½ cup flat-leaf parsley
  • water to thin
  • salt and pepper to taste

Directions:

  1. Combine all ingredients except water, salt and pepper to a food processor and mix until all ingredients are combined.
  2. Taste, and add water to thin out hummus, and salt and pepper for seasoning.
  3. Serve slightly chilled with vegetable crudite.

Banana Oat Chocolate Chip Cookies

Serves: 12

Ingredients:

  • 1 Tbsp. ground flaxseed
  • 3 Tbsp. water
  • 1 ripe banana, mashed
  • ½ tsp. vanilla extract
  • 2 Tbsp. natural nut butter
  • 1 Tbsp. maple syrup (optional)
  • 1 cup quick oats
  • chocolate chips to taste

Directions:

  1. Preheat oven to 350˚F.
  2. Combine the ground flaxseed and water. Stir well, then set aside and let rest for 5 minutes.
  3. Meanwhile, combine mashed banana, vanilla extract, natural nut butter, and maple syrup in a mixing bowl. Stir to combine.
  4. Fold in flaxseed egg.
  5. Add quick oats and stir until completely combined. Fold in chocolate chips.
  6. Roll dough into 12 balls, and then flatten slightly. Bake in oven for 15 minutes.
  7. Allow to cool for 5-10 minutes, then enjoy!

Avocado Pomegranate Cups

Serves: 4

Ingredients:

  • 1-2 ripe avocados
  • 2 Tbsp. chopped mint
  • 2 Tbsp. chopped cilantro
  • 1 ½ Tbsp. olive oil
  • 2 tablespoons coarsely chopped pomegranate seeds
  • ½ Tbsp. fresh lemon juice
  • ½ Tbsp. finely chopped preserved lemon peel
  • Kosher salt to taste

Directions:

  1. Slice avocados in half and remove pits. Set aside.
  2. Combine all other ingredients in a bowl.
  3. Spoon pomegranate mixture into the center of avocados.
  4. Top with a few extra pomegranate seeds, or a squeeze of lemon. Serve right away and enjoy!

Adapted from Bon Appetit

Red, White, and Blue Almond Meal Pancakes

Serves: 1-2

Ingredients: 

  • 5 Tbsp. almond meal
  • 2 eggs (1 yolk)
  • ½ mashed banana
  • ¼ tsp. vanilla
  • cinnamon
  • handful of blueberries and thinly sliced strawberries

 

Directions:

  1. Combine all ingredients in a bowl.
  2. Spray a non-stick pan with organic cooking spray.
  3. Pour batter into pan and let it set.
  4. Once the edges bubble, flip over and continue to cook another 1-2 minutes. Enjoy with a dollop of yogurt and topped with more berries!

Pumpkin Green Smoothie

Ingredients:

  • 1 cup hemp milk or milk of choice
  • 1/4 cup canned  pumpkin puree (make sure its not pumpkin pie filling)
  • 1 small frozen banana
  • 1 tbsp flax seeds
  • Handful kale or spinach or both
  • Dash of cinnamon and nutmeg

Directions:

  1. Combine all ingredients into a blender
  2. Blend until smooth

Apple Donuts

INGREDIENTS:

  • 1-2 apples, sliced crosswise
  • Natural peanut, almond or sunflower butter
  • Toppings: unsweetened coconut, mini chocolate chips, granola, sliced almonds, raisins and or Dye-Free Sprinkles.

 

DIRECTIONS:

  1. Slice apples crosswise into 1/2″ slices.
  2. Use a mini cookie cutter to remove the core and make a hole in the center of each slice.
  3. Spread each “donut” with peanut/almond/sunflower seed butter.
  4. Top with a sprinkle of unsweetened coconut, granola, mini dark chocolate chips, raisins, sliced almonds and/or sprinkles.

 

 

 

Apple Donuts

Lentil Soup

Ingredients: 

  • 1 tbsp olive oil
  • 1/2 cup chopped yellow onion
  • 3 garlic cloves, minced
  • 1 tbsp finely chopped peeled ginger
  • 8 cups low-sodium vegetable broth or chicken broth
  • 1 small russet potato, cut into 1/2 inch cubes
  • 2 cups red lentils, rinsed well
  • 2 carrots, peeled and cut into 1/2 inch pieces
  • 2 cups spinach leaves
  • Kosher salt and freshly ground black pepper
  • Fresh grated parmesan cheese

 

Directions: 

  1. Heat oil in a dutch oven or soup pop over medium heat.
  2. Add onion and cook until soft and light golden.
  3. Stir in garlic and ginger and cook for one minute, stirring occasionally.
  4. Add broth, potato, lentils and carrots; bring to a simmer and cook partially covered and stirring occasionally until lentils an vegetables are tender about 15-20 minutes.
  5. Stir in spinach and season to taste with salt and pepper.
  6. Optional: top soup with grated parmesan cheese to taste and serve.

Adapted from Bon Appetit