“Trick or treat, trick or treat, give me something good to eat.” Halloween is creeping up soon, which means it’s time to plan the ultimate Halloween bash. Whether you’re hosting a costume party, scary movie night, or an at-home haunted house, you’ll want to entertain your guests with tasty Halloween treats that taste anything but spooky. I’ve rounded up some of the most delicious, creative, and healthy Halloween foods to serve your favorite goblins and ghouls on October 31st. These recipes are nutrient-dense and don’t skimp out on flavor. Check them out and let me know which ones you’re going to try in the comments below!
1. Halloween Roasted Vegetables
Adorable and festive, these sweet potato jack-o-lanterns, beet witch’s hats, and potato ghosts are the perfect Halloween appetizer for your hallows eve shindig.
- 2 large sweet potatoes
- 2 large white potatoes
- 4 carrots, peeled
- 3 red beets
- 2 tablespoons olive oil
- 2 tablespoons rosemary
- 1/2 garlic bulb
- 1 teaspoon balsamic vinegar
- 1 teaspoon honey
- Salt and pepper to taste
- Bring a large pot of water to a boil. Cut sweet potatoes and white potatoes in half, horizontally. Add them to boiling water for 5 minutes, and remove.
- Add beets and carrots to boiling water and cook for 5 minutes.
- Cut potatoes into 1/2-inch-thick pieces. With a cookie cutter or small paring knife, cut jack-o-lantern shapes into the sweet potatoes. Cut ghost shapes into the white potatoes.
- Cut beets into 1/4-inch-thick pieces, then cut out witch’s hat shapes. The carrots, “witch’s finger,” can be left alone.
- Preheat oven to 400 degrees. Set veggies on a parchment-lined baking sheet. Drizzle them with olive oil, salt, pepper, and rosemary leaves, and toss. Crush garlic cloves with the flat part of a knife, and scatter around the pan.
- Bake for 1 hour, flipping vegetables after 30 minutes.
- When there are 10 minutes left, drizzle balsamic vinegar over the beets and honey over the carrots. Return vegetables to the oven.
Adapted from Live Eat Learn
2. Witch Smoothie Bowl
Perfect for a Halloween brunch or after-dinner sweet treat, this Witch Smoothie Bowl is sure to make your guests cackle. Aside from its fun presentation, this recipe is gluten-free, vegan, soy-free, nut-free, and packed with nutrients for everyone to enjoy.
- 1 cup frozen mango chunks
- 1 cup baby spinach, packed
- 1/2 frozen banana, sliced (about 1/2 cup)
- 1/2 cup whole-milk plain yogurt
- 1/4 cup reduced-fat milk
- 1 teaspoon vanilla extract
- 1 teaspoon chia seeds
- 1 strawberry
- Add mango, spinach, banana, yogurt, milk, vanilla, and 1/2 teaspoon chia seeds to a blender. Blend until smooth.
- Pour smoothie into a bowl, and create a witch’s face. Trim the strawberry to look like a mouth, and form eyes with remaining chia seeds. Get creative and make a witch’s hat to attach to the smoothie bowl.
Adapted from Eating Well
3. Falafel Fingers
Trick your friends with Falafel fingers drizzled in “blood.” They might look spooky, but your Halloween party guests won’t be able to get enough of this savory treat.
- 1/2 cup dry chickpeas
- 1/2 cup dry split yellow peas
- 1/3 cup red onion, chopped
- 4 cloves garlic
- 1/4 cup cilantro, packed
- 1/4 cup parsley, packed
- 1-2 tablespoons chickpea flour
- Sliced almonds
- 2 teaspoons oil
- 1 teaspoon salt
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cayenne pepper / black pepper to taste
- Sriracha or ketchup
- Wash and soak chickpeas and split peas for 2 hours or overnight for best results.
- Drain peas and add them to a food processor. Add the rest of the ingredients except chickpea flour. Pulse to form a coarse mixture.
- Transfer mixture to a bowl, and add chickpea flour if the mixture is mushy or does not stick together easily. Form falafel fingers.
- Stick sliced almonds, “fingernails,” to falafel fingers by creating a paste with a few drops of water to a teaspoon of chickpea flour.
- Preheat oven to 375 degrees. Bake falafel fingers for 25 minutes or until golden brown.
- Drizzle ketchup or Sriracha on falafel fingers, then keep the remaining sauce for dipping.
Adapted from Vegan Richa
4. Halloween Temari Sushi
Sushi lovers will freak over this perfect Halloween finger-food. If you’ve never made homemade maki, this is an easier take on classic rolled sushi that anyone can try. Plus, the decorations speak for themselves.
- 2 cups sushi rice, uncooked
- 1 teaspoon Konbu dashi powder
- 1/2 cup rice vinegar
- 1 1/2 teaspoons sugar
- 1 teaspoon salt
- 1 slice smoked salmon, thinly sliced
- 1 egg, fried flat
- 1/4 small cucumber, thinly sliced
- Package of Nori sheets
- 1 teaspoon fish roe
- Cook sushi rice in rice cooker or pot. Before adding water to the rice, mix in dashi powder.
- While the rice cooks, heat sugar and salt in a small pot on medium heat to make sushi vinegar. Heat until the sugar dissolves, then set aside.
- Prepare the jack-o-lantern face by cutting nori sheets with a 6.5 cm cookie cutter. Then, cut 2 round nori sheets for the cat face.
- Crack the egg and fry it flat on a frying pan. When cool, cut out 2 egg circles using the cookie cutter.
- Wash and thinly slice the radish and cucumber.
- Once the rice is cooked, add sushi vinegar and stir.
- After the rice cools, place your favorite topping (salmon, egg, radish, cucumber) in the center of a piece of cling wrap.
- Add a scoop of rice on top, then seal together with cling wrap. Softly squish and shape into a sushi ball.
- Continue to make sushi balls with various toppings.
- Remove cling wrap and place sushi on a serving plate.
- Using chopsticks or tweezers, decorate the jack-o-lantern’s face with pre-cut nori.
- Using a pipe, decorate the cat’s face with mayonnaise.
- Top cucumber and radish sushi balls with fish roe.
- Serve with soy sauce, spicy mayo, or wasabi.
Adapted from Chopstick Chronicles
5. Chorizo Olive Eyeballs
Great for your Keto friends, these protein-packed chorizo olive eyeballs look creepy but taste amazing. They’re full of healthy fats and will satisfy any salt craving.
- 1 Spanish chorizo sausage
- 1/2 tablespoon extra-virgin olive oil
- 1/4 cup cream cheese
- 6 large green olives
- 2 black Spanish olives
- Slice chorizo into 1/4-inch slices.
- Grease a large frying pan with olive oil over medium heat. Add chorizo slices. Cook for 2-3 minutes until slightly browned, then flip and fry for 2 more minutes on the other side. Remove from heat.
- Let chorizo cool as you prepare olives.
- Slice green olives through the middle to create four round slices per olive. Cut black olives in quarters, horizontally, then create smaller pieces by cutting olives in thirds, horizontally.
- Arrange chorizo on a serving dish. Add a teaspoon of cream cheese to each piece.
- Press a green olive into the cream cheese, then a black olive piece in the center.
- Serve right away or store in the refrigerator for up to 3 days.
Adapted from Keto Diet
6. Jack-O-Lantern Stuffed Peppers
Delicious, hearty, and perfectly festive, these jack-o-lantern stuffed peppers will make you gasp. Bring your pumpkin carving skills to the kitchen, and get creative by cutting different faces onto each “pumpkin” pepper. These are a must for any Halloween party!
- 6 bell peppers, orange
- 1 pound ground beef, pork, or lamb
- 1 egg
- 4 slices wheat bread, cut into cubes
- 1 small onion, chopped
- 1 small tomato, diced
- 2 cloves garlic, minced
- 1/2 cup chili sauce
- 1/4 cup yellow mustard
- 3 tablespoons Worcestershire sauce
- Salt and pepper to taste
- Preheat oven to 350 degrees. Grease an 8×8 baking dish.
- In a mixing bowl, combine meat, egg, bread cubes, onion, tomato, garlic, chili sauce, mustard, Worcestershire sauce, salt, and pepper.
- Rinse peppers and cut jack-o-lantern faces into expressions of your choice.
- Slice tops from peppers, and scoop out seeds and veins. Stuff peppers with beef mixture. Do not overstuff or stuff too lightly.
- Place peppers onto baking dish.
- Bake for about 1 hour or until peppers are tender and stuffing is cooked thoroughly.
Adapted from Fleishers Craft Butchery
7. Silly Apple Bites
Some snacks just can’t be beat, like apple slices with nut butter. Enjoy this classic snack with a twist by creating spooky apple faces with strawberry mouths, sunflower seed teeth, and edible googly eyes. This one is perfect for kids and adults alike.
Apple Bite Ingredients
- 2 green apples, quartered
- Your favorite nut butter
- 32 sunflower seeds
- 3 strawberries, sliced
- 1-2 homemade googly eyes per apple bite
- Cut the middle out of each apple slice to create a mouth, and coat the inside with nut butter.
- Place 4 sunflower seeds on top of the mouth for the teeth.
- Place 1 sliced strawberry inside the mouth for the tongue.
- Stick each googly eye above the mouth with a dab of nut butter.
Googly Eyes Ingredients
- 1 cup powdered sugar
- 1 teaspoon corn starch
- 1 tablespoon corn syrup
- 1 teaspoon your favorite milk
- 1/4 teaspoon vanilla extract
- Mini chocolate chips
- Whisk powdered sugar and cornstarch. Add corn syrup, milk, and vanilla extract until a thick paste is formed.
- Place into a piping bag or small plastic bag and pipe dots onto a baking sheet lined with wax paper. Top each dot with a mini chocolate chip.
- Repeat until paste is gone.
- Let googly eyes sit for at least 24 hours.
Adapted from Fork and Beans
8. Halloween Banana Popsicles
A party isn’t a party without dessert, and these healthy banana popsicles can satisfy your sweet tooth without the unnecessary sugar. They’re super easy to make and include classic flavors like peanut butter, chocolate, and banana. So, go ahead and have another.
- 4 large bananas, not overly ripe
- 1 cup Greek vanilla yogurt
- 2 tablespoons powdered sugar
- Mini semi-sweet chocolate chips
- 16 popsicle sticks
- 1/3 cup your favorite creamy peanut butter
- For Banana Popsicle Ghosts: Line a large baking sheet with parchment paper. Peel 2 bananas and slice each in half, horizontally. Slice each half in half again, vertically, so you have 4 long, narrow pieces. Carefully insert a popsicle stick into the bottom of each banana slice, then place on a baking sheet.
- For Banana Popsicle Mummies: Cut the pointy tips of the 2 remaining bananas, then slice bananas into 3 round “logs” by cutting them horizontally. Insert a popsicle stick into the end of each, then place on the baking sheet. Freeze all banana popsicles for at least 30 minutes or overnight.
- Banana Popsicle Ghost Decorating: Mix Greek yogurt and powdered sugar in a small bowl. Once bananas are frozen, dip them into the yogurt mixture, then return them to the lined baking sheet. Place 2 mini chocolate chips on each ghost to form eyes. Return to the freezer for at least 1 hour to allow yogurt to set.
- Banana Popsicle Mummy Decorating: Place peanut butter in a small, microwave-safe bowl. Heat until smooth and creamy for about 30-45 seconds, stirring as needed. With a small spoon, drizzle peanut butter on top of the mummies to create “bandages.” Form eyes with the mini chocolate chips. Return to the freezer until peanut butter is firm for about 30 more minutes. When ready to serve, let popsicles soften at room temperature for a few minutes. Enjoy immediately or freeze for up to 2 months.
Adapted from Well Plated
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