When I was young Halloween wasn’t really a ‘thing’ in the UK, but now you can’t go into a show without being bombarded with fake blood, pumpkins and sweet treats galore. I think there is no doubt Halloween is now here!!

I love seeing all the kids dressed up in their cute costumes, but am not so sure I’d want to be around when they come down from their sugar high after eating everything in their catch!

Here are some fab recipes, which still look and taste great without such a sugar hit…

Halloween Buffet

Halloween Chilli Con Carne with Courgette ‘Worms’ and Cauliflower ‘Maggots’

This is a tasty chilli con carne dish made by substituting 50% of the beef with turkey mince. It is also served with courgettes ‘noodles’ and cauliflower ‘rice’ instead of rice. There are also no kidney beans added as the dessert and drink are both relatively high in carbohydrates. You could also through different veg in, such as mushrooms.

If you have fussy mouths and want to hide the vegetables in the chilli con carne then you can cook them in the tomatoes first and blend throughly before adding them all together at step 4.

Halloween Chilli

Serves 4

Ingredients:

250g extra lean minced beef

250g lean turkey mince

1 tsp oil

1 onion, diced

1 garlic clove, crushed

1 carrot, diced

1 green pepper, diced

1/2-1tsp chilli powder to taste

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp ground cinnamon

1 400g tin tomatoes

1 tbsp tomato puree

1 Knorr beef stock pot (or a standard beef stock cube if you don’t live in the UK)

1 tbsp cocoa powder

2 large courgettes

1/2 head of cauliflower

Method:

1. First make the chilli. In a large casserole pan heat up the oil and brown the beef. If necessary complete this step in batches.

2. Add the onion, garlic, carrot and pepper and sauté until they begin to soften.

3. Add the chilli, cumin, coriander and cinnamon and cook for a few minutes.

4. Add the tomatoes, tomato puree, stock cube and cocoa powder and stir well. Bring to the boil and turn down the heat. Leave the chilli to simmer for at least 40 minutes. If it starts to get too thick or stick simply stir in a little water.

5. Whilst the chilli is cooking prepare the vegetables. Peel the courgette and create spiral ‘worms’ using a spiraliser. If you don’t have a spiraliser you can use a potato peeler to create thin ribbons and then carefully slice each of these into long thin ‘worms’.

6. Remove the cauliflower florets from the head of cauliflower. Place them into a food processor and pulse until it resembles rice. If you don’t have a food processor chop the cauliflower as finely as you can.

7. When the chilli is almost ready cook the courgette and cauliflower by placing them in boiling water for about 1 minute and then throughly draining. Don’t be tempted to overcook them as they will go soggy.

8. Serve in hollowed out pumpkins or squashes.

Enjoy!

Nutritional Information (based on one serving):

Calories: 276 Carbohydrates: 18.9g Protein: 31.2g Total Fat: 9.7g Saturated Fat: 3.4g Fibre: 5.6g Sodium: 119.1mg

Notes:

ALLERGIES// gluten free, dairy free, soya free, egg free, nut free. If you are sensitive to cross contamination please check that any ingredients are also allergen free e.g. cocoa powder and stock cubes.

LOW FODMAP DIET// If you are following a low FODMAP diet replace the onion with the green part of a leek or spring onion, the garlic with garlic oil and the stock cube with homemade stock. If using homemade stock you may need to add a little salt. Omit the green pepper and cauliflower.

AIP DIET// If you are following the AIP diet replace the onion with the green part of a leek or spring onion, the garlic with garlic oil and the stock cube with homemade stock. If using homemade stock you may need to add a little salt. Omit the tomatoes, pepper, cauliflower chilli powder, cumin and coriander (it will be more like a beef stew than a chilli).

SCD or GAPS DIET// If you are following the SCD or GAPs diet replace the tomatoes with fresh tomatoes and the beef stock cube with homemade stock. If using homemade stock you may need to add a little salt. Omit the cocoa powder.

STORAGE// The chilli and vegetables can be made the day before and stored in the fridge, however do not cook the courgette and cauliflower until you are ready to eat them. The chilli is easily doubled and can be frozen for another day.

NUTRITIONAL INFORMATION// all nutritional information is approximate and before substitutions.

Banana Lolly ‘Ghosts’ and Satsuma Pumpkins

A goulish alternative to sweets and chocolates

Halloween Ghosts and Pumpkins

Serves 6

Ingredients:

3 bananas

75g natural low fat yoghurt

12 currants

2 wooden skewers broken into thirds (6 pieces in total)

6 satsumas

A marker pen

1. Cut each of the bananas in half and carefully stick a skewer in the bottom of each one.

2. Dip the banana throughly in yoghurt and place on a greased and lined baking tray.

3. Add two currants to each banana as eyes.

4. Place in the freezer overnight.

5. Using the marker pen draw pumpkin faces on each of the satsumas.

Enjoy!

Nutritional Information (based on one serving):

Calories: 90 kcals Carbohydrates: 21.2g Protein: 1.4g Total Fat: 0.2g Saturated Fat: 0.1g Fibre: 2.6g Sodium: 12.2mg

Notes:

ALLERGIES// Banana ‘Ghost’s contain dairy. Gluten free, soya free, egg free, nut free.

LOW FODMAP DIET// Banana Ghost’s are not suitable for someone on a low FODMAP diet due to the yoghurt and currants.

AIP DIET// Banana Ghost’s are not suitable for someone on an AIP diet diet due to the yoghurt and currants.

SCD or GAPS DIET// Banana Ghost’s are not suitable for someone on a SCD or GAPS diet due to the yoghurt. However if tolerated they could be tried with homemade yoghurt.

STORAGE// The juice could be made earlier in the morning and stored in the fridge until ready. It may need shaking before serving.

NUTRITIONAL INFORMATION// all nutritional information is approximate and before substitutions.

‘Blood’ Mocktail

A gruesome looking alternative to a sugary fizzy drink or an alcoholic cocktail

Halloween Blood

Serves 4

400ml Beetroot juice

200ml Pomegranate juice

200g fresh raspberries

1. Blend all of the ingredients until smooth

2. Strain into four glasses

Enjoy!

Nutritional Information (based on one serving):

Calories: 85 kcals Carbohydrates: 18.4g Protein: 1.9g Total Fat: 0.2g Saturated Fat: 0g Fibre: 0g Sodium: 4.2mg

Notes:

ALLERGIES// Dairy free, gluten free, soya free, egg free, nut free.

LOW FODMAP DIET// Omit the pomegranate juice for someone on a low FODMAP diet.

AIP DIET// Omit the pomegranate juice for someone on the AIP diet.

SCD or GAPS DIET// If you are on the SCD or GAPS diet create the juice from all fresh ingredients using a juicer and replace the pomegranates with blueberries.

STORAGE// The bananas can be made in advance and frozen for up to a week.

NUTRITIONAL INFORMATION// all nutritional information is approximate and before substitutions.

To share the love…

I will enter this in:

We Should Cocoa from Chocolate Log Blog and Honey & Dough

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Ren Behan’s Simple and in Season

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#ExtraVeg hosted by A Mummy Too

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