3 Fun and Delish Halloween Pleasers

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Try these three simple, delicious, and fun Halloween food ideas to make October even more exciting! They’re sweet and savory to appeal to all taste buds.

Boo! Whether you’re throwing a Halloween party, heading to one, or just looking to whip up a few spooky treats, we’ve got 3 simple and delish healthy Halloween ideas sure to please even your pickiest pumpkins!

Boo-licious Banana Coconut Pops

Don’t fall victim to the trickery of giant 3-lb bags of sugary candy—grab your mini-ghouls and get crafty instead! You’ll need a few popsicle sticks or straws and feel free to sub the raisins for chocolate chips if you’re feeling slightly more sinful. Super Crew kid Carlos loves these frightful banana pops because they’re packed with potassium, calcium, and fiber! Also, they can be eaten straight away or frozen for a chilled-to-the-bone snack later.

banana pops with coconut for the freezer

Makes 4 pops

Ingredients

  • 2 bananas
  • ¼ cup Greek yogurt (plain or fruit-flavored)
  • ¼ cup unsweetened shredded coconut
  • 12 raisins or chocolate chips
  • 4 popsicle sticks/colorful straws

Directions

  1. Peel and cut each banana in half lengthwise, then crosswise, so you have 4 pieces. Stick a straw/popsicle stick in the bottom of each.
  2. Place yogurt on a plate and roll each banana piece in it until coated.
  3. Sprinkle coconut on each piece and decorate with 3 raisins or chocolate chips for eyes and mouth.

Pumpkin Carving Seed Fun

What’s that? You invited the whole block over for pumpkin carving and now you’ve got a tablecloth littered with all of the slimy little seeds? Don’t trash these tiny nutritional treasures and instead make them a fun Halloween food. Super Crew kid Andy knows that pumpkins are super good for us and their seeds are full of healthy fats, zinc, and vitamins A and K! Plus, once roasted, they make the perfect easy-to-pack snack for your little one’s lunch bag!

Ingredients:

roasted pumpkin seedsHere are some yummy combos you could try.

  • Olive oil, paprika, garlic salt, black pepper
  • Walnut oil, minced rosemary, chili powder, sea salt
  • Coconut oil, cinnamon, cocoa powder

Directions:

Here’s a formula for perfectly roasted pumpkin seeds.

  1. Using your fingers, clean all the pumpkin guts off the seeds with running water over a strainer.
  2. When nice and clean, throw the seeds in a large pot of water. Add 1 teaspoon of salt and bring to a boil, then simmer for 10 minutes and drain. Meanwhile, heat oven to 325 degrees.
  3. Spread seeds out onto paper towels and pat dry. Then toss seeds in a mixing bowl with ½ teaspoon of oil.
  4. Evenly spread seeds onto a baking sheet, making sure they don’t touch and sprinkle with salt, pepper, or other spices you fancy.
  5. Bake for 8-10 minutes, then open your oven and stir the seeds. Bake again for 8-10 minutes, until seeds are crispy and golden brown. Let cool before snarfing.

Vampire Pasta

When it comes to heart disease, just BEET it! Beets color the pasta deep red and are loaded with folate to keep your blood healthy. Speaking of blood… ever had vampire pasta?! You won’t boo at the flavor of this spooky dish!It has Super Crew kid Baby Tom-Tom’s fave tasty red veggie! Toss in mini-mozzarella balls with olives that look and feel like squishy eyeballs to really make this healthy Halloween dish good to the last b-eye-te!

vampire-pasta-cut

Makes 4 servings

Ingredients:

  • 4 raw baby red beets, chopped into quarters
  • 2 cups water
  • 1/8 teaspoon salt
  • 4 cups cooked whole-wheat spaghetti—cooked 2 minutes below suggested cooking time

Directions:

  1. Place beets in a food processor and pulse until coarsely chopped.
  2. Add beets, water, and salt in a medium saucepan and cook over medium-high heat for about 5 minutes, or until water becomes a deep red color.
  3. Pour the mixture through a strainer and collect the red water in a medium-sized bowl. Let cool for 10 minutes.
  4. Pour cooked spaghetti into the bowl with the red water and let it soak for 30 minutes*.

*Optional creepy add-in: Using scissors, cut toothpicks into small pieces. Fasten thinly sliced black olives onto mini-mozzarella balls and toss in with the pasta. BOO.

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