Healthy Halloween Recipes So Good, They’re Scary!

This year “trick-or-treat” doesn’t have to mean chocolates, sugar, and extra calories – this year we’re sharing healthy (and FUN!) spa recipes to share a spooky Halloween treat at home! From eyeball soup to severed finger cookies – these healthy Halloween recipes are so good it’s scary!

This year “trick-or-treat” doesn’t have to mean chocolates, sugar, and extra calories – this year we’re sharing healthy (and FUN!) spa recipes to share a spooky Halloween treat at home! From eyeball soup to severed finger cookies – these healthy Halloween recipes are so good it’s scary!

Witches Brew with Bits of Bats and Toad Eyeballs from Mohonk Mountain House

6 ounces beef sirloin, cubed
1 tablespoon olive oil
2 tablespoons diced carrots
2 tablespoons diced leek
2 tablespoons diced celery
2 tablespoons diced onion
¼ cup white barley, cooked
1 quart beef broth
salt and pepper to taste
pimento-stuffed green olives

1. Heat the oil in a sauce pan and sauté the beef until brown. Add the vegetables, salt, and pepper. Sauté the meat and vegetables together for approximately 5 minutes.
2. Add the beef broth and barley. Cover and simmer for 30 minutes or until beef is tender.
3. Carefully slice the olives into quarter inch pieces, so the red pimento remains inside the olive slice.

To Plate: Divide the soup into four soup bowls. Carefully float 5 or 6 olive slices on top.

Meringue Bones with Bloody Berries from Hilton Head Health
Serving Size: 1 bone, Serves 20

1½ teaspoons pure vanilla extract
½ teaspoon cream of tartar
1½ tablespoon cornstarch
1½ cups sugar
¾ cup egg whites, large (room temperature)
Pinch Salt

Topping:
4 cups strawberries, sliced
2 cups raspberries, cleaned
2 tablespoons honey

1. Preheat oven to 275°F and line a baking sheet with parchment paper
2. Portion out vanilla and cream of tartar and set aside
3. In medium bowl, mix cornstarch and sugar. Place egg whites in large mixer bowl of standing mixer. Make sure bowl is clean and free of any debris. Use whip attachment for the whipping of the egg whites. Start whipping eggs on low speed while adding cream of tartar and salt, then increase speed to medium until soft peaks start to form. Move speed up to medium high and gradually add sugar and cornstarch mixture, then add in pure vanilla extract and increase speed to high and whip until meringue is glossy and stiff peaks form. About 4 to 5 minutes
4. Pipe mixture onto prepared baking sheet, making about 20 medium sized “bones”
5. Reduce oven heat to 250°F and bake for about 50-60 minutes. Make sure bones don’t crack or start to turn tan or brown. Lower heat if this is the case by about 25 degrees
6. Prepare topping while bones are cooking. In a saucepot, add berries and honey. Cook on low-medium heat, allowing the berries to become juicy. Remove from heat and allow cooling. Once cooled, place ¼ of a cup of fruit in a small bowl and serve with one meringue bone.

55 Calories | 0g fat | 14g carbohydrates | .5g fiber | 1.5g protein | 17.5g sodium

Severed Finger Sugar Cookies from Hilton Head Health
Serving Size: 1 tablespoon uncooked cookie dough, Serves 40

½ cup apple butter
½ cup butter, unsalted
1 cup powdered sugar
1 each egg
1 teaspoon vanilla extract
1 cup whole wheat flour
1¾ cup all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ cup almonds, sliced
¼ cup strawberry jam

1. In a large bowl, beat the butter and apple butter until creamy. Mix in the sugar, egg and vanilla
2. In a separate bowl, mix the dry ingredients: all purpose flour, whole wheat flour, baking powder, and salt
3. Add the dry mixture to the sugar mixture
4. Preheat oven to 325° F
5. Using your hands roll a tablespoon of dough into a finger shape. Place the “fingers” on a greased cookie tray. Stick a sliced almond on the end of each finger for the fingernails. Use a table knife to make three indents for the knuckles
6. Bake until lightly golden, about 17 to 20 minutes. Transfer to a rack to cool
7. In a small sauce pan, cook the strawberry jam over low heat until it reaches a thin consistency.
8. Remove from the heat and dip the “severed” end of each cookie into the sauce.

60 calories | 3g fat

Chocolate Pumpkin Popcorn Balls from Shane Diet, Weight Loss and Fitness Resorts
Serving Size: 2 popcorn balls, Makes about 24 1-inch popcorn balls

6 cups plain popped corn
¼ cup honey
¼ cup natural peanut butter
2 tablespoons chopped dark chocolate chips
2 tablespoons finely chopped pumpkin seeds
2 tablespoons finely chopped dried cherries, cranberries, or raisins
1 teaspoon ground cinnamon

1. Put popcorn in a large bowl
2. Combine honey and peanut butter a small saucepan and cook over medium heat, cooking until mixture is bubbly and smooth.  Remove from heat, and stir in the pumpkin seeds, dried fruit, cinnamon, and chocolate (the chocolate will melt in to the mixture)
3. Pour the hot mixture over the popcorn and gently mix with a wooden spoon or spatula until well combined
4. Dip both hands in the ice water. Press 2 TBS of the mixture at a time into balls about 1 inch in diameter.  Make sure to press them tightly into a ball shape so they hold together.  Place the balls on the baking sheet lined with parchment paper or wax paper
5. Let the popcorn balls cool completely before wrapping them individually in saran wrap and store in an airtight container.  Best if eaten within a few days

70 calories per serving | 4g fat | 8g carbohydrates |7g sugar | .5g fiber | 2g protein