Healthy Halloween Recipes eRecipe Book

Free Download
"Healthy Halloween Recipes"
is available for a few more days.  Get recipes for great healthy halloween treats.  Here are a few of the recipes:

Apple Bites
Carrot Fingers
Creepy Cheesy Fingers
Creepy Eyeballs
Eyeballs You Can Eat
Goblin Smiles
Dried Fruit Eyeballs
Watermelon Brains
Monster Avocado Dip
Healthy Jack O’Lantern

Apple Teeth
Banana Ghosts on a Stick
Deviled Eyeballs

Here is the link:
Healthy Halloween Recipes eBook

Download your Healthy Halloween Recipes Book

Healthy Halloween Recipes

Get this fun and fabulous recipe book for your kids or your Halloween parties!

Here are some samples of what's in the Recipe Book:

Apple Bites
Carrot Finger
Creepy Cheesy Fingers
Creepy Eyeballs
Goblin Smiles
Watermelon Brains
Banana Ghosts on a Stick

and so much more!

Click on the link above to download.
  

How to Make Deviled Eyeballs

A spooky spin on traditional deviled eggs, these snacks are sure to delight your Halloween guests.

Supplies Needed:                                                                       
6 eggs
¼ mayonnaise
½ teaspoon of vinegar
1 tsp mustard
Salt and pepper
Green food coloring
Sliced black olives
Red food coloring

Also, keep on hand a pot to boil the eggs, a small bowl, fork, spoon, cutting board, knife and a toothpick.

Step 1: Hard Boil the Eggs
Place the eggs in a small pot and cover them with water. Place on high heat on the stove. Once the water starts to boil, set the timer for about 12 minutes, so the yolks will be hard.

Once you have finished boiling the eggs, run cold water over the pot and let the eggs cool down. This will make it easier to peel the eggs.

Step 2: Peel the Eggs
Next peel the all the eggs. Discard the shells and place the peeled eggs aside.

Step 3: Slice Eggs
Now you’re ready to slice the eggs. Slice each one lengthwise.

Step 4: Remove Yolks
Carefully remove the yolks from each egg half. You can use your finger to gently push the yolk out.

Step 5: Prepare the Filling
Start by mashing the yolks with a fork.
Mash until the yolks are completely crumby in texture.
Next, add ¼ mayonnaise.
Next add ½ teaspoon of vinegar.
Then add 1 teaspoon of mustard.
Add salt and pepper to taste.
Then mash until creamy in texture.
Now add 2-3 drops of green food coloring.
Continue to stir the mixture until the coloring is evenly distributed.

Step 6: Assemble the Eggs
Now you’re ready for the final preparation of your eggs. Start by spooning the green mixture into each of the eggs.
Then add a sliced olive to the middle of the green mixture, to create the appearance of the iris.
Then place a small amount of red food coloring at the end of a toothpick and make small lines on the egg white to mimic bloodshot eyes.
Repeat for all the egg and place on a festive plate to serve.

Healthy Homemade "Mounds" Candy Bars

After making the homemade Peanut Butter Cups in the previous post, I had to try the Mounds Candy Bars recipe also.  These are so good and if you like coconut I think you will agree.   

Thanks to the Nourishing Gourmet for this great healthy alternative to candy bars, which includes healthy coconut and coconut oil, and no sugar, just a small amount of raw honey.  Really Yummy!

“Mounds” Candy Bars
  Makes 12 Large

1 1/3 cup unsweetened coconut flakes
1/2 cup of coconut oil
1/4 cup of honey (raw is nice)
1 teaspoon almond extract
36 almonds, left whole or chopped (your choice)


1-Melt the coconut oil and honey over low heat until just melted. Whisk to combine. Add the almond extract and coconut flakes.

2-Now take out your muffin tins (you will need a 12 compartment muffin tin). In each compartment, place three almonds, or divide the chopped almonds) Then, divide the coconut mixture, making sure you get an even mixture of coconut flakes and coconut oil. Place in a freezer (make sure it’s on a flat surface), and freeze until hard (about 30 minutes).


Now it’s time for the chocolate! You will need:

3/4 cup cocoa powder (not dutch cocoa)
1/4 cup of honey (I used a scant 1/4 of a cup)
1 cup coconut oil
1 tablespoon vanilla extract

3-Combine these ingredients in a 2 cup glass measuring glass and place in a pot of simmering water. Heat until everything is just melted, and remove from heat. Either whisk briskly, or use a hand blender to combine well (the hand blender is the easiest way to do this).

4-Take out the frozen coconut flakes mixture, and divide your chocolate mixture over it (about two tablespoons per muffin compartment).


5-Put back into your freezer, and freeze until hard (again, about 30 minutes). To get them out, simply slide a butter knife down one side, and pop it out. This is very easy to do, as long as you do it directly from your freezer.

Enjoy!

Kids in the Kitchen - Healthy Peanut Butter Cups

Happy Holidays everyone!

I wanted to make a healthy candy for a Christmas gift and I found a great recipe from the Nourishing Gourmet.  These are really easy and made with basic nutritious ingredients you probably already have on hand.  They include coconut oil, which may be new to you, but is one of my favorites for flavor and nutrition.  I will have a post soon on the benefits of coconut oil!

These are also something the kids will enjoy helping with.  When my granddaughter visited, she had fun making them with me and thought they were great.

Here is the recipe I used, adapted from The Nourishing Gourmet:

Homemade, Healthier Peanut Butter Cups

Homemade, Healthier Peanut Butter Cups
If you use another nut butter, you may need to add more honey. Peanuts are naturally sweet. For that matter, this is definitely a “to your own taste” recipe! And you can easily adjust the sweetener to satisfy you.

1st Layer:

3/4 cup of peanut butter (or use nut butter of your choice)

2 tablespoons honey

1 teaspoon vanilla (if you are making this gluten free, make sure to use gluten free vanilla)

1/4 cup of coconut oil

1/3 cup of chopped and toasted nuts, walnuts, almonds, or seeds

 

2nd Layer:

4 ounces of unsweetened chocolate

2-4 tablespoons honey *

1-In a small bowl combine the peanut butter, coconut oil, vanilla, first two tablespoons honey, and nuts. Mix until well combined.
2-Drop by the heaping teaspoon into mini cupcake pans. Place in freezer.
3-Chop chocolate into small pieces and place in the top of a double broiler (or, like I do, in a heat proof bowl that fits on top of a pot you have). Mix in the honey. Bring about two inches of water to a boil in the pot and place the bowl on top. Watch the chocolate carefully so that it doesn’t burn, stirring gently while the chocolate melts. When there are just a few chunks left in the chocolate, take off of the heat and allow it to melt completely.
4-Drop by the teaspoon over the peanut butter mixture and place back into the freezer. Freeze for 20 minutes. Take out, and using a butter knife pop them out. Keep in the freezer or refrigerator and enjoy!

*To toast the nuts, place in a dry pan over medium-high heat. Stir almost continually until they are starting to brown. Take off of the heat.
*Use honey to sweeten to your taste.

Kids in the Kitchen - Crunchy Kale Chips

Here is my first post of "Kids in the Kitchen", a series of recipes that older kids can make themselves, younger kids can make with adults, and parents can feel good about, while letting their kids indulge in their favorite treats.

I had the privilege of spending the day with my two grandchildren recently and we made our own veggie chips.  With just three ingredients, and about 20 minutes, we made a healthy, tasty, crunchy treat.  Evyn, at the right, is showing us the Curly Green Kale we used that day, but any kale will work.  Here is the simple recipe:

 Kale Veggie Chips
1 Bunch Kale
2 Tsp Extra Virgin Olive Oil
1 Tsp Sea Salt 

Wash the kale and strip the greens off the middle stalk. Tear them into pieces and put in a bowl (it might make two bowls full - ours did).

Drizzle the olive oil over the kale and sprinkle with sea salt.  Massage the oil and salt into the leaves for a couple minutes, until all pieces are nice and shiny. 

Then just place the pieces on a cookies pan in a single layer.  You will need a couple cookie pans because you don't want to overlap the pieces.

Kaeden is doing a great job laying out his kale pieces.

Now just bake in the oven for 15 minutes at 350 degrees.  They should be crispy but not starting to burn.

Let them cool and then.........

.................ENJOY!

Thanks Evyn and Kaeden.  You are great 
"Kids in the Kitchen"

P.S.  Adults love these as much as kids!