Fall is upon us and I know, many of you have already begun your Halloween costumes and party planning. Luckily, Green Plate Foods is here to help by offering a healthier spin on the traditional Halloween treats!
While every child awaits the candy fest with much anticipation, I cannot stress the importance of regulating candy intake! Instead of sugary treats, here are a few creative and healthy Halloween alternatives, filled with fruits and vegetables that I'm sure your kiddos love.
Ghost Bananas and Tangerine Pumpkins
Bananas, peeled and cut in half
Regular and Mini Chocolate Chips
To make the banana ghosts peel the bananas and cut them in half. Place to mini chocolate chips for eyes and one regular chocolate chip for the mouth.
To make the tangerine pumpkins peel the tangerines. Cut a small 1” section of celery to make the stock. Place the cut celery in the top of the peeled tangerine.
Edamame and Spinach Hummus
16 oz bag of frozen edamame
1 cup baby spinach
1 tablespoon lemon juice, freshly squeezed
1 garlic clove, minced
1/2 cup water
2 tablespoons sesame oil
Kosher Salt and Black Pepper to Taste
Steam the edamame according to the packages instructions. Puree the beans in a food processor with all of the ingredients until smooth. Use more liquid to thin to desired consistency. Season to taste with salt and pepper.
Green Plate Foods Gluten Free Ghost Super Brownies
1/2 cup White Frosting
6 large Marshmallows
Black Decorating Gel
Take brownies out of package and cut a small part of each top off to make a flat surface. Cut 1/3 of the marshmallow off and top each brownie with a marshmallow. Microwave the frosting for about 20 seconds and then stir to make smooth and fluid. Spoon 1 tablespoon of frosting over each marshmallow. Let stand for 30 seconds to let frosting set. Use the black gel to make eyes and a mouth.
Cinnamon- Sugar Roasted Pumpkin Seeds
Yield: 2 cups
2 cups pumpkin seeds
2 tablespoons olive oil
2 tablespoons granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
Preheat oven to 350 degrees F. Scoop out the inside of your pumpkin and separate the seeds from the pulp. Toss the seeds with the olive oil and seasonings. Spread the seeds in an even layer across a greased sheet pan. Bake for 30 minutes, or until the seeds are golden brown. Stir the seeds halfway through to ensure evening browning.