Halloween Treats with Healthy Tricks

Registered Dietitian Julie Feldman is here with healthy Halloween treats even the pickiest kids will love. Try some of the recipes below with your family.

Clementine pumpkins
• Clementines
• Celery w leaves
• Peel clementines
• Cut 2 inch slices of celery and poke into the center

Creepy Deviled Eggs
• Black olives to make spiders
• Eggs
• Olive oil mayonnaise
• Guacamole
• Red food coloring
• Green olives
• Hard boil eggs
• Peel and slice in half
• Combine yolks, mayonnaise and guacamole in a food processor to create a green filling
• Pipe filling into the center of the eggs
• Use pieces of olives and red food coloring to create creepy scapes

Halloween Sweet Potato Fries
• Sweet potatoes
• Non stick spray
• Cinnamon
• Stevia
• Halloween cookie cutters
• Slice sweet potatoes into ¼” thick slices
• Use cookie cutters to create different holiday shapes
• Spray a cookie sheet with non-stick spray
• Line with sweet potato slices and spray again
• Sprinkle with cinnamon and Stevia mixture
• Bake at 350 for 30-40 minutes or until cooked to desired consistency

Graham Cracker bloody band-aids

• Graham crackers
• Mini Belle light Swiss cheese
• Natural jam
Owl Rice Cake Snacks

• Rice cakes
• Peanut butter
• Banana
• Cheerios
• Blueberry
• Cheese

Carrot Pumpkin shaped chips and Guacamole or 5 layer dip with sour cream cob web

• Carrots
• Guacamole or 5 layer dip with sour cream
Witches hats
• Ice cream cones
• Raisins
• Peanut butter
• Apple slices

Pumpkin Spice Smoothie

• 1 cup non-dairy milk - I used unsweetened almond milk
• ½ cup canned pumpkin
• ½ banana
• 1 tablespoon raisins or ½ teaspoon maple syrup
• ½ teaspoon  pure vanilla extract
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground ginger
• pinch ground nutmeg
• pinch ground cloves
• pinch all spice
• blend together and enjoy

Dark Chocolate Doomsday Bark

• 1 cup toasted almonds, chopped
• 16 ounces dark chocolate
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 cup brown rice cereal
• Line a large baking sheet with parchment paper or a Silpat sheet and set aside. Toast almonds in a dry pan until warmed and fragrant. Let the nuts cool, then chop and set chopped pieces aside.
• In a double boiler, slowly melt chocolate, stirring gently with a wooden spoon until smooth. Stir in vanilla and cinnamon; add brown rice cereal and mix gently. Pour mixture onto lined baking sheet and smooth out evenly into a rectangular shape (it doesn’t have to be perfect).
• Sprinkle with chopped hazelnuts and set aside for 1 to 2 hours (or 30 to 45 minutes in the fridge) until chocolate hardens. Break into pieces and serve.
• Variation: Flavor your chocolate with just the vanilla, omit the brown rice cereal and top with 1/3 cup slivered almonds and 1/3 cup dried cherries and chopped dried apricots.
Other healthy snacking options to keep around the office during these sweet weeks:
• KIND Nuts and Spices Bars
• Pumpkin Spice flavored whole grain cereals including Puffins and Cheerios
• Apples, Cinnamon and Stevia
• Seasonal teas and coffee

Julie Feldman MPH RD