Healthy and Fun Halloween Recipes

Witches’ Brew Green Smoothie

For a potion that will give you glowing skin, strong muscles, and a burst of energy, this green smoothie is both healthy and enchantingly delicious.

Ingredients:

• 1 cup spinach

• 1 frozen banana

• 1/2 avocado

• 1/4 cup fresh mint leaves

• 1 cup almond milk (or any plant-based milk)

• 1 tablespoon chia seeds

• 1 teaspoon spirulina (for that extra green glow)

• A dash of cinnamon

Instructions:

1. Blend all the ingredients together until smooth.

2. Pour into a cauldron (or glass) and sip on this nourishing elixir while conjuring up your best Halloween costume ideas!

Pumpkin Spice Ghost Muffins

What’s Halloween without pumpkins? These gluten-free pumpkin spice muffins are light, fluffy, and perfect for a festive snack!

Ingredients:

• 1 cup pumpkin puree

• 2 eggs

• 1/4 cup coconut oil (melted)

• 1/2 cup almond flour

• 1/4 cup maple syrup

• 1 teaspoon vanilla extract

• 1 teaspoon pumpkin pie spice

• 1 teaspoon baking powder

• A pinch of sea salt

• Dark chocolate chips (for the ghost eyes and mouth)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a muffin tin or use festive Halloween liners.

2. In a large bowl, whisk together the pumpkin puree, eggs, coconut oil, maple syrup, and vanilla.

3. Add the almond flour, pumpkin pie spice, baking powder, and sea salt. Mix until combined.

4. Pour the batter into the muffin tin and bake for 20-25 minutes.

5. Once cooled, use the dark chocolate chips to create ghost faces on the muffins for a spooky twist!

Mummy Avocado Toast

For a fun and savory snack, this mummy avocado toast is not only adorable but packed with healthy fats and fiber!

Ingredients:

• 2 slices of whole-grain bread (toasted)

• 1 ripe avocado

• 1 tablespoon lemon juice

• 1 tablespoon olive oil

• A pinch of sea salt

• 4 slices of mozzarella or vegan cheese

• 4 black olives (sliced for eyes)

• Cherry tomatoes or red bell pepper slices (optional for added color)

Instructions:

1. Mash the avocado with lemon juice, olive oil, and sea salt.

2. Spread the avocado mixture on the toasted bread.

3. Place the mozzarella slices over the toast in a criss-cross pattern to mimic mummy bandages.

4. Add black olive slices as eyes, and you can use cherry tomatoes or red bell pepper slices for a fun pop of color.

Butternut Squash and Sage Soup

Ingredients:

•        1 large butternut squash, peeled, seeded, and cubed

•        1 onion, chopped

•        2 cloves garlic, minced

•        2 tbsp olive oil

•        4-5 fresh sage leaves, chopped

•        4 cups vegetable or chicken broth

•       1 can (14 oz) full-fat coconut milk

•        Salt and pepper to taste

•        Optional garnish: extra sage leaves, lightly fried in olive oil

Instructions:

1.     Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tbsp olive oil, and spread it out on a baking sheet. Roast for about 25-30 minutes, or until the squash is tender and caramelized.

2.     In a large pot, heat the remaining olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and sage, cooking for another 2-3 minutes until fragrant.

3.     Add the roasted squash to the pot and pour in the broth. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes to let the flavors meld.

4.     Use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender in batches.

5.     Stir in the coconut milk and season with salt and pepper. If the soup is too thick, add more broth to reach your desired consistency.

6.     Serve hot, garnished with fried sage leaves if desired.