4 super-healthy Halloween treats worth freaking out for.
TROPICAL HALLOWEEN SMOOTHIE BOWL
Via @danibarrois
1 scoop WelleCo NOURISHING PLANT PROTEIN Natural Vanilla
1 cup frozen papaya
1 fresh passionfruit pulp
1 tablespoon shredded coconut
1 cup almond milk
2 tablespoon chia seeds
BANANA GHOSTS & TANGERINE PUMPKINS
Via The Grace Tales
4 bananas
24 chocolate chips, regular sized and/or mini
4 tangerines
1 stalk celery
Peel the bananas and cut them in half. Place the cut side down so the banana halves stand up. Use small chocolate chips to make ghost eyes and large chocolate chips to make ghost mouths.
Peel the tangerines and cut the celery lengthwise into thirds and then across into ½ inch pieces. Insert the celery pieces the tops of the peeled tangerines to resemble pumpkins.
VEGETABLE SKELETON
Via Liz’s Healthy Table
For your DIY vegetable skeleton, here’s what you’ll need:
- A small glass bowl filled with your favorite dip.
- Sliced olives for the eyes and baby spinach or kale leaves for the hair.
- Sliced cucumbers or zucchini for the spine and sliced bell peppers for the ribs.
- Carrot and celery sticks for the arms and legs; also, edamame and sliced bell peppers.
- Sliced mushrooms for the pelvis.
- Halved grape or cherry tomatoes for the feet.
- Cooked bowtie pasta for the bowtie!
- Patience, good humour, and a fun attitude!
GUACAMOLDY WITH CREATURE CHIPS
Via Martha Stewart
Plain or butter-flavoured vegetable-oil cooking spray
Coarse salt
¼ cup freshly squeezed lime juice (approx. 3 cups)
1 fresh jalapeno chile, seeded and finely chopped
24 assorted large flour tortillas
8 ripe avocadoes, pitted, peeled and cut into chunks
¼ teaspoon freshy ground pepper
¼ cup chopped fresh cilantro leaves
Preheat oven to 350 degrees. Coat a baking sheet with cooking spray. Using a few Halloween inspired cookie cutters, cut shapes from tortillas. Arrange as many shapes as can fit in a single layer on oiled sheet. Coat tortillas with cooking spray, and season with salt.
Bake until slightly darkened and crisp, 10 to 12 minutes. Transfer to a wire rack to cool. Repeat with remaining tortilla shapes, using a clean, cooled baking sheet.
Put avocados, lime juice, 1 1/2 teaspoons salt and the pepper, jalapeno, and cilantro in a large bowl. Mash with a fork until chunky. Serve with chips.