four Spookily Wholesome Halloween Recipes
More than just spooky ghosts and goblins lurk in the shadows this Halloween – empty calories and weight gain track your every move too. For many, Halloween candy is the beginning of the rapid decline in willpower that lasts until New Years Eve. Sure, it can start innocently with a handful of sweet corn, but once you’ve got that sweet tooth revved up, you might not even realize you’ve eaten most of the candy meant for your trick or treating. Oops.
If this sounds all too familiar to you, we have the answer to your spooky Halloween nightmare: four recipes to help you enjoy the flavors of the season without getting caught in the inevitable downward spiral or feeling left out of the festivities. Alexandra Catalano, a holistic nutritionist, graduate of the Institute of Integrative Nutrition and creator of popular lifestyle brand Eat Cute, shares her favorites.
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Jack-O’-Lantern hummus bowls
This Pinterest-worthy recipe isn’t just festive for Halloween, it’s also rich in vitamins and minerals. “Pumpkins are high in vitamin C and raw peppers are high in enzymes and fiber,” says Catalano. “Chickpeas are also a good source of protein. What I love about this hummus is that it is freshly made with no additives and makes a great party snack. “Serve this as a starter and everyone will be jealous of your creativity but delighted that you created a reasonable indulgence with no tricks.
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- 3 large orange peppers, tips removed and saved
- ½ cup of pumpkin puree
- 2 roasted garlic cloves
- 1 can of organic chickpeas, drained and rinsed
- ½ teaspoon sea salt
- Rosemary garnish, chopped
- 2 tbsp purified water
- 2 tbsp coconut or olive oil
Directions for Pepper Jack-O’-Lantern
- Cut the orange peppers.
- Scoop out seeds and clean.
- Carve bell peppers with eyes, nose and mouth into jack-o-lantern. You can get as creative or fancy as you want.
- Roast the garlic in a small saucepan with coconut or olive oil over a very low heat for 20 minutes.
- While garlic is cooking, puree the pumpkin, salt, and chickpeas in the food processor.
- Add olive oil or water as needed to make the hummus creamy.
- Add garlic to blend and blend.
- Finally stir in rosemary.
- Scoop the hummus into a pepper jack-o’-lantern and serve.
Pumpkin and banana muffins
“These muffins are made without flour or gluten. They’re also free of refined sugar and rich in omega-3 fatty acids, ”says Catalano. “The omega-3 fatty acids in flax are good fats that have been shown to have heart-healthy properties and antioxidant properties.” Finally a delicious muffin that will keep you full for hours.
- 2 large bananas, mashed
- ½ cup of organic pumpkin puree
- 2 dates, pitted
- 2 eggs
- 3 tbsp coconut oil
- ¾ cups of coconut flour
- ¼ cup flax flour
- 1 tbsp pumpkin pie spice
- ¾ teaspoon of baking soda
- 1 tbsp raw cocoa
- Preheat the oven to 350 degrees and line the muffin tin with 10 liners.
- Combine all of the ingredients in a medium bowl.
- Divide the batter into 10 muffin liners and fill about three quarters full.
- Bake for 20 to 24 minutes at 350 degrees, depending on the oven. You’re done when the tips are slightly bouncy and your finger doesn’t indent when you press them lightly.
- Remove from the muffin pan and let cool on the wire rack.
Brew detoxifying witches
This hilarious concoction is a fun way to immerse yourself in the Halloween spirit while also cleansing and detoxifying your body. “Charcoal is incredibly absorbent and very alkaline,” says Catalano. “Activated carbon is negatively charged. Its millions of tiny pores can effectively bind to the positive ions of toxins and pull them out of the body. If this isn’t witchcraft I don’t know what it is! ”
- 16 ounces of spring water
- 1 organic lemon, juiced
- 1-2 tbsp Manuka honey
- 1-2 capsules of activated charcoal
- 1 pinch of pink sea salt
- Sprigs of fresh herbs like rosemary, basil, and thyme or lavender, crushed (pounded just enough to release their aromatic oils)
- hot ice
- Add lemon juice to your purified spring water.
- Add honey and sea salt.
- Mix together and pour into a mason jar with ice.
- Open activated charcoal capsules and pour powder into your drink. Mix well.
- Garnish with fresh herbs.
Mini pumpkin pie pudding with coconut whipped cream
“One of my favorite things to do in the fall is pumpkin pie,” says Catalano. “Not only do I like the smell of pumpkin spices and cinnamon in my kitchen, but it’s also an autumn dessert that reminds me of my home. However, a traditional slice of pumpkin pie can be 323 calories. Ouch! This fall, however, you can have your cake as well. This delicious recipe will treat your taste buds without harming your health, as it is made without refined sugars and with clean, healthy fats.
- 1 can of organic pumpkin puree
- 1 can of unsweetened coconut cream
- 1 tbsp cinnamon (sprinkle on top)
- 2 mini pumpkins
- 2 tbsp pumpkin pie spice
- 2 pitted dates
- Place the can of unsweetened coconut cream in the refrigerator overnight until it sets. Then put coconut cream in a bowl. Let stand in the refrigerator for 20 minutes to cool down.
- Put the pumpkin puree, pumpkin pie spice and dates in the blender and stir until smooth.
- Take coconut cream out of the fridge. Beat coconut cream with whisk on medium height (like you make whipped cream) until it becomes light and fluffy. Do not whip over.
- Fold the coconut whipped cream into the pumpkin puree mixture and store in the refrigerator for 15 minutes. (Save extra coconut whipped cream to garnish when you’re done.)
- While you wait, remove the pulp and seeds from the pumpkins.
- After 15 minutes, scoop the mixture into mini pumpkins and top with additional coconut whipped cream.