Halloween is one of the most anticipated and celebrated holidays in America today. Part of the reason is that it’s a night to indulge our fantasies, become someone or something else for a night, and let loose.
Another reason is that we have nostalgic and fun memories of the bag of treats we collected from our neighbors when we were kids. Put those two together, and our brains are now rewired to link Halloween indulging to happiness and pleasure.
And the word “healthy” is typically just not part of the equation.
But if you’re entertaining this year yet still want to hold the healthy line without seeming like a party pooper, you can put out a thoroughly delicious and fun Halloween spread and still make it good for your guests and nutritious.
There are hundreds of healthy Halloween recipes available on the internet that will entertain your eyes and taste buds. I’ve done a deep dive and have selected a handful of crowd-pleasers that are legitimately good for you.
What you’ll find below is a complete Halloween menu that will put the folks in a festive mood while keeping the calories, saturated fat, and excessive sugar at bay.
Start with Chili…
There’s nothing like a special food tradition that brings back happy holiday memories. Chili does it for me as it’s been a staple of my Halloween night for as long as I can remember.
Chili is the perfect warm-up before trick or treaters head out or start knocking. And you can easily make it the center of your Halloween display.
I used Boca meatless crumbles to replace the ground beef the original recipe included. You and your guests will be amazed how much it tastes like the meaty version. Consider adding more vegetables as they help counterbalance the effects of overindulging in Halloween candy.
Healthy Halloween Chili with Cornbread Cupcakes
• 2 tablespoons olive oil
• 1 package meatless crumbles (I like the Boca brand or Quorn brand)
• 1 chopped onion
• 1 chopped green pepper
• 1 chopped jalapeno pepper
• 3 chopped carrots
• 15 ounces canned kidney beans, drained
• 15 ounces canned pinto beans, drained
• 15 ounces canned corn kernels (drained)
• 28 ounces canned diced tomatoes
• 2 minced cloves garlic
• 1 1/2 tablespoons chili powder
• 1 1/2 tablespoons ground cumin
• 1 1/2 tablespoons dried oregano
• 3 teaspoons salt, sea salt or kosher
1. Heat the olive oil in a large skillet over medium heat, and sauté the onion, carrots, pepper, garlic, jalapeno, oregano, cumin, and chili powder for about 5 minutes. Combine these ingredients well.
2. In a separate pan, brown the vegan meat crumbles with salt and pepper.
3. Transfer the onion, carrot combination, and meatless crumbles to a large soup pot or slow cooker.
3. Add the tomatoes, beans, and corn, bring them to a boil, and then reduce the heat to low. If using your slow cooker, set it on low for 4 hours.
4. Simmer uncovered (stovetop) for 50 minutes.
5. Serve with toppings such as cilantro, grated cheese, Greek yogurt or sour cream, and chopped scallions.
Cornbread Ingredients: (yields 12 cupcakes)
• 1 cup almond flour
• 1 cup cornmeal
• ¼ cup sugar
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 1 cup yogurt
• 2 eggs, beaten
1. Preheat over to 375 degrees. Place Halloween-themed cupcake cups inside the cupcake tray.
2. In a large bowl, mix all the ingredients. Don’t over mix, just until well blended. Pour the batter into the prepared cupcake tray.
3. Bake for 18 minutes, or until bread springs back went gently pressed.
Guacamole with Spooky Chips & Skeleton Crudité
Guacamole with chips and veggies are a staple at many festive gatherings due to their simple preparation. And you can easily display them together in a variety of spooky settings.
Guacamole is a good choice because avocados are loaded with vitamins, minerals, healthy fats, and dietary fiber. The chips, on the other hand, are notoriously laden with trans-fat, carbs, and calories. Instead of store-bought chips, you can easily make your own using carb light corn tortillas and spooky cookie cutters. Once you cut your chips, lightly spray them with vegetable oil and bake for a few minutes in the oven or five minutes at 350 degrees in your air fryer.
Best Guacamole Recipe
Guacamole Ingredients: (yields enough for 12 guests)
• 4 Large Avocados
• ½ finely chopped red onion
• 1 finely chopped jalapeno
• Finely chopped cilantro – to taste
• Juice from 1 lime
• Sea or coarse salt to taste
1. Peel and crush the avocados in a large bowl.
2. Add the rest of the ingredients and mix well.
3. Chill for 30 minutes and serve.
Feel free to make it your own; add chopped tomatoes, olives, and red pepper. Be creative!
Blood Red Hibiscus Punch
Start by steeping 4 bags of Tadin’s Organic Hibiscus Tea in 64 ounces of hot water for 15 minutes. Add 2 cups of pomegranate juice. Chill for one hour. Pour into glasses with ice and garnish with mint, raspberries, blackberries, and other fruit that add a splash of spooky.