Healthy habits start in the kitchen. The younger we can engage our children in food preparation and healthy eating, the more likely they will carry those habits through their whole lives! And, the more we can model consistent eating patterns, positive body images, and cooking our own food, the more likely our children are to follow suit.
Children of all ages can participate! Need some ideas? Here are ideas based on your kids age.
Halloween doesn't have to mean scary amount of sugar! Between classroom parties, trick-or-treat, and typical food intake, kids are estimated to eat about 3 cups of sugar on Halloween! These recipes focused on balancing the sweet with a little protein or fat and focusing on the fun of the event- rather than the sweet of the treat!
Parents and children gathered in the FTR kitchen to bond through fun and creative recipes with a "spooky" twist! Mummified hotdogs, spider deviled eggs, creepy crawly graveyards, bell pepper jack-o-lanterns, and lychee and blueberry eyeballs were scattered throughout the kitchen!
White ghost bananas
INGREDIENTS:
1 medium banana
1 cup good quality white
chocolate
8 mini chocolate chips for
eyes
4 popsicle sticks
DIRECTIONS:
Cut banana in half
lengthwise, then in half to make four quarters. Insert popsicle sticks
into bananas, and freeze bananas on a wax paper lined cookie sheet.
When the bananas are frozen,
fill a coffee mug with chocolate. Melt chocolate in the microwave 30 seconds at
a time, stirring until the chocolate is melted and soft.
Dip the bananas one at a time
into the chocolate, scraping off the excess chocolate from the back of the
banana, and place it on a cookie sheet lined with wax paper.
Quickly add the chocolate
chips for the eyes before the chocolate hardens (you have to work quickly
here).
Return to the freezer until
frozen and ready to eat. Eat frozen.
1 bell pepper
¼-1/2 zucchini, spiralized
1 tbsp pesto
Directions:
Carefully, cut the top off of
the bell pepper.
Scoop out the guts.
Using a toothpick, sketch out
where you want
The eyes, nose, and mouth of
the pepper. Carefully cut the pieces out or have your parent help.
Using the spiralizer,
spiralizer a small portion of zucchini. Place the zucchini in a small bowl and
mix with 1-2 tbsp of hair gel
and hair sparkles (pesto).
Open up the pepper and put
zucchini hair and brains inside!
When ready to eat, cut the
pepper up and eat the zoodles with the pepper!
1 can lychees
1 box blueberries
100% apple juice
sparkling water
Pour about ½ glass of orange
juice or apple juice. Add sparkling water if desired.
Make your eyeball: take 1
lychee and blueberry and put a toothpick through both to create an eyeball. Use
it to stir your juice. Enjoy!
Pumpkin Balls!
Ingredients:
6 tbsp uncooked oatmeal
2 tbsp all-natural Pumpkin Puree
2 tbsp all-natural Peanut butter, or Almond butter
1 tbsp pure maple syrup or raw
honey
1/8 tsp cinnamon
1/8 tsp pumpkin pie spice
½ tsp vanilla extract
2 tsp ground flax seeds
2 tbsp small chopped walnuts,
chopped almonds, chopped peanuts, coconut flakes, or any combination of mix-ins
that equal 1 cup total.
1 tbsp mini dark chocolate chips (optional)
Instructions:
Combine all ingredients
together in a medium bowl until very thoroughly mixed.
Roll into balls of about 1″
in diameter (mine were a bit larger).
Place on a cookie sheet
covered in parchment paper & freeze one hour (optional)
SCAVENGER HUNT: your pumpkin
needs a leaf! Go out to the garden and find a leaf from a plant to put on your
pumpkin. You can use the kale, mint, swiss chard, or anything green you can
find!
Spider deviled eggs
Hard boiled eggs
1 tbsp mayonnaise
1 small squirt mustard
sprinkle of salt and pepper
1 can black olives
Directions:
Peel one hardboiled egg.
Slice in half and scoop out
hard yolk. Place in small bowl. For each yolk, add 1 tbsp mayo, a squirt of
mustard, and a sprinkle of salt and pepper.
Mix until smooth.
Place Yolk filling back in
egg. Add spider on top.
Sprinkle with paprika if
desired.
Hot dog Mummies
All-purpose flour, for work
surface
1 (17 1/2-ounce) package puff
pastry
1 large egg
20 hot dogs, halved
horizontally
Mustard, for serving
On a lightly floured work
surface, roll out one sheet of puff pastry into a 14-by-10-inch rectangle. Cut
lengthwise into twenty 1/2-inch-wide strips. Repeat process with remaining
sheet of puff pastry.
2. Line a baking sheet
with parchment paper or a nonstick baking mat. In a small bowl, whisk together
egg with 1 tablespoon water. Place one hot dog half on the narrow end of one
strip of puff pastry. Wrap hot dog in puff pastry, spiraling down to enclose
like a mummy; brush with egg mixture to adhere. Transfer to prepared baking
sheet. Repeat process with remaining hot dog halves and puff pastry. Brush tops
of wrapped hot dogs with egg mixture; transfer to refrigerator to chill for 15
minutes.
3. Preheat oven to 400
degrees.
4. Transfer baking
sheets to oven and bake until puffed and golden, 20 to 25 minutes. Let cool
slightly before serving with mustard.
Haunted graveyard
Dirt:
1/2 avocados
2-3 tbsp milk
1.5 tbsp cocoa powder
4 tbsp honey
½ tsp vanilla
Place all ingredients in a food
processor and blend until smooth.
This will be the “dirt.”
Place 1 oreo per graveyard in
a bag. Smash on counter.
Place dirt in a small bowl.
Top with crushed oreos and worms.
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