Healthy Halloween Recipes
Halloween, a child's dream for one reason and one reason only. Candy. Whether you have a child or not, Halloween is approaching and it will be hard to stay in check when it comes to healthy food choices. You're going to be surrounded by sweets, parties, fall festivals, and so much more! But, we are here to keep you on track and give you fun, festive, healthy Halloween food options! We have 5 recipes for you to use to get in the Halloween spirit.
Makes: 6 servings
Serving Size: 2 Cups
According to the GOLO Metabolic Plan, each Serving Contains: 0 Protein, 0 carb, 1 Vegetable, 0 Fat
- 3 Tbsp olive oil
- 1 cup leeks, chopped
- 3 cloves garlic, minced
- 2 cups red or orange bell peppers, chopped
- 2 cups frozen cubed pumpkin
- 1 ½ cups frozen corn
- ¼ tsp crushed red pepper
- 2 bay leaves
- Sea Salt and pepper, to taste
- 6 cups vegetable broth
- In a large pot add olive oil and leeks; cook over medium heat, about 5 minutes.
- Add garlic and cook for another 2 minutes.
- Reduce heat to medium-low and add peppers. Cook until tender, about 5-8 minutes.
- Add the rest of the ingredients and cook until the cubed pumpkin is fork tender, about 30 minutes.
Carrot "Pumpkins" and Eerie Avocado Dip
This is an appetizer. It does not have enough of any food group to count as a full serving but does not contain any ingredients that should be limited. Enjoy!
- 1 lb. carrots
Eerie Avocado Dip sauce
- 1 cup plain whole milk Greek yogurt
- 1 Tbsp dill
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- ½ tsp dried basil
- ½ tsp black pepper
- 2 avocados
- 2 Tbsp lime juice
- 2 Tbsp parsley, chopped
- 1 Tbsp green onions, chopped
- Cut two slits lengthwise down the carrot, the depth of your cut will determine the height of your pumpkin stem.
- Make a perpendicular cut from the edge of the carrot until it just intersects with the first cut you made. Remove the triangular section you cut out and repeat on the other side.
- Peel the sides of the carrot if you would like your “pumpkins” more round, and then just slice the carrot as you normally would
- Place the yogurt in a medium, bowl. Add dill, garlic powder, onion powder, basil and black pepper and stir until well blended.
- Add the chopped parsley, green onions and lime juice and stir.
- Cut the avocados into small cubes.
- Add everything into a food processor or blender and blend until you reach a smooth consistency.
- Pour into a bowl and chill for several hours before serving
Makes 8 servings
*We recommend that Spooky Sangria be consumed with a meal
- 1 bottle dry white wine
- 2 cups wild blueberries, frozen
- 1 orange, peeled and chopped
- ½ cup cognac or brandy
- 1 lemon, juiced
- 2 oranges, sliced into thin rounds
- 7 fresh Thyme sprigs
- Add wine, frozen blueberries and oranges to a blender and blend until smooth; transfer to a large serving pitcher.
- Add cognac or brandy, lemon juice, orange slices and thyme sprigs.
- Refrigerate for 12 hours before serving.
Scary Chocolate Covered Apples
Makes: 16 servings Serving Size: 1
*This is intended to be a treat, it does not have enough of any food group to be counted, enjoy responsibly.
- 4 cups water
- 2 Tbsp lemon juice
- 2 apples
- 16 cake pop sticks
- 4 oz. dark chocolate
- Toppings: chopped almonds, chopped pecans, shredded unsweetened coconut
- In a large bowl, mix the water and lemon juice. Set aside.
- Core and cut each apple into 8 slices. When complete, you will have 16 equal slices.
- Add the apple slices to the bowl and set aside. This will prevent the apples from browning.
- Melt the chocolate in a small sauce pan over low heat.
- Place each of the toppings in separate bowls.
- One at a time, remove an apple slice from the bowl and stick the cake pop through the bottom of the slice, then dip into the chocolate. Hold it over the pan to allow the excess to drip off, then dip into the desired topping(s). You may have to press the toppings into the chocolate so that they adhere.
- Place the apple slices on a tray lined with parchment paper and refrigerate to harden.
Stuffed Bell Pepper Jack o’ Lanterns
According to the GOLO Metabolic Plan, each Serving Contains: 1 Protein, 1 carb, 2 Vegetables, 1 Fat
Makes: 6 servings
Serving Size: 1 stuffed pepper
Adapted from our Autumn SuperFuel Recipe
- 1 lb. ground meat (chicken, turkey or beef)
- 1/2 lb. fresh spinach
- 1 cup butternut squash, cubed & roasted
- 1 cup onion, diced
- 1 cup yellow bell pepper, diced
- 1 cup brown rice, coooked
- Sea salt, black pepper & garlic powder, to taste
- 1 Tbsp olive oil
- 6 orange bell peppers
- 1/2 cup white cheddar cheese, shredded
- Season and cook meat. Drain excess fat and set aside.
- In the same pan that you used for the meat, heat olive oil over medium heat. Add the onion & yellow pepper; cook until tender. Add spinach and spices, cook until spinach wilts. Add butternut squash. Remove from heat, set aside to cool.
- In a large bowl combine rice, meat & veggies. Stir gently to combine.
- Carefully cut the top off your orange bell peppers and scoop out the insides. Cut a Jack o’ Lantern face into the pepper.
- Fill each pepper with 1 cup SuperFuel.
- Top with a sprinkle of cheese and serve.
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