Choosing healthy food ideas for Halloween parties can be a challenge. There are many Halloween food ideas, but we have to make sure they are healthy.
Food Ideas for the Halloween Party are here…
- ⅓ cup melted coconut oil or extra-virgin olive oil
- ½ cup honey
- 2 eggs, at room temperature
- 1 cup pumpkin purée
- ¼ cup almond milk
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ¾ cups whole wheat flour
- ⅓ cup old-fashioned oats, plus more for sprinkling on top
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray.
- In a large bowl, beat the oil and honey together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, all-spice blend, baking soda, vanilla extract, and salt.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined.
Note: You can add any additional nuts, chocolate, or dried fruit also.
- Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about a tablespoon of oats. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
- These muffins taste even better after they have rested for a couple of hours!
- Check out Pumpkin health benefits at https://journals-times.com/2022/10/27/healthy-halloween-why-should-you-use-pumpkins/
Witches’ Finger for Halloween Celebration
- ¾ cup Almond meal
- ¼ cup ground flax seeds
- 3 scoops vanilla protein powder
- 3 TBSP Shredded Coconut
- ¼ cup low-fat milk
- 2tbsp honey
- 2 tbsp peanut butter
- 5 blanched almonds cut into half
- Raspberry 6 to 7 pieces
- These Witches Finger Cookies are so easy to make. First, we start by mixing all the powder, Take a bowl, add almond meal, flax seed powder, vanilla protein powder, and shredded coconut together.
- In another bowl, make a liquid mixture of milk, honey, and peanut butter together now a mixed powder in the liquid mixture mix well together, and make a dough.
- Now take a small portion of dough and give it the shape of the finger, and press a bit at the nail area to fill the raspberry in. Keep aside in a tray.
- Smash the raspberry, take a small portion put in the nail part of the witch’s finger, and put half the almond on top of the raspberry.
- Freeze for 30 min and ready to go.
Stuffed bell pepper for Halloween Celebration
- 2 medium bell pepper
- ¼ medium red onion chopped
- 1 cup cooked quinoa
- 1 tsp cilantro
- ¼ cup tomato sauce
- ¼ cup cooked Red Beans
- 1 tbsp lemon juice
- Salt and black pepper
- Cumin powder and chili powder
- Cut the tops off the peppers (keeping the tops to one side) and remove the seeds and any white flesh from the inside. Use a small sharp knife to carve spooky Halloween faces into the sides.
- Now Take a bowl, Chopped ¼ of medium red onion, put it in the bowl then add 1 cup of cooked quinoa. Now add cilantro, tomato sauce, cooked red beans, lemon juice, salt and pepper as per taste, cumin powder, and chili powder (optional).
- Mix everything well, Take a baking tray, put butter paper on the tray, and keep bell pepper on the tray then fill it with quinoa mixture then clove the top with the bell pepper top that you kept aside.
- Now, bake it at 350 F for 40 to 50 min.
- Then ready to serve, Enjoy a healthy stuffed bell pepper.
Creamy Pumpkin Pasta
- 2 tablespoons extra-virgin olive oil
- 1 and a half cups of cooked Pasta
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- ½ teaspoon salt, divided
- 2 cloves garlic, pressed or minced
- ½ teaspoon dried oregano
- ¼ teaspoon ground cinnamon
- 1 can (15 ounces) diced or crushed tomatoes
- 1 can (15 ounces) pumpkin purée
- 1 to 2 tablespoons of low-fat butter
- 1 to 2 teaspoons of vinegar
- Freshly ground black pepper
- Warm the olive oil in a big pan over medium heat. Once it’s shimmering, add the onion, bell pepper, and salt. Cook until the onions and pepper are very tender.
- Add the garlic, oregano, and cinnamon. While stirring, cook until fragrant, about 1 minute.
- Add the tomatoes and cook for 1 minute, Add the pumpkin purée and stir to combine. Continue simmering for 5 minutes, then remove it from the heat.
- Transfer the mixture to your blender. Add 1 tablespoon of low-fat butter and vinegar. Blend until very smooth and creamy.
- Season generously with freshly ground black pepper and additional salt to taste.
- Stir into warm pasta. Serve with freshly chopped parsley on top (optional)