A Healthier Take on Halloween: 4 Easy Treats to Make for the Whole Family
By
- Modern Holistic Health
This week marks a milestone each year: the beginning of holiday treats!
While a sweet treat every once in a while is part of life, it’s worth considering that even a small amount of refined sugar (like the kind found in Halloween candy) can have long-lasting effects on your microbiome.
In fact, some studies show that the effects can last up to a few weeks.
So, with Halloween just a few days away, we thought we’d share some easy, kid-friendly recipes the whole family can enjoy.
No Bake Crunchy Snack Bites
Servings: 18 x 2 bites per serving
These are the perfect sweet-meets-satisfying snack. The oats, chia, and flax provide fiber to feed your beneficial bacteria, while the healthy fats from peanut butter and coconut help balance blood sugar and keep cravings at bay. They’re a quick, whole-food alternative to candy that still feels like a treat!
Ingredients
- 1 cup gluten free quick oats
- 1 cup coconut flakes, unsweetened
- ½ cup crunchy peanut butter (natural recommended)
- 1/3 cup honey (or to taste)
- ¼ cup ground flaxseed meal
- ¼ cup toasted, ground (milled) chia seeds
- 1 tsp vanilla
- ¼ cup mini chocolate chips, sugar-free
Instructions
- In a medium bowl, combine all ingredients except chocolate chips.
- Stir to combine.
- Add chocolate chips to mixture and stir again, just until combined.
- Using your hands, roll and press firmly to form one-inch balls.
- Place in an airtight container and refrigerate as needed — you can even freeze these in batches to save for later! If you do, just defrost them for about 20 minutes before eating.
Nutrition per serving:
- Calories 140
- Carbohydrates 14.9g
- Fiber 2.6g
- Protein 3.6g
- Fat 8.2g
- Saturated Fat 3.6g
- Sugars 6.4g
Pumpkin Chia Pudding
Servings: 4
This pudding delivers seasonal flavor and real nourishment. Pumpkin is rich in beta-carotene and prebiotic fiber, which support your gut lining, while chia seeds offer omega-3s and help promote regularity. It’s creamy, comforting, and a smart way to enjoy something sweet without spiking your blood sugar.
Ingredients
- 1/4 cup raw pecans (30 grams)
- 1 cup pumpkin puree
- 1 1/2 cups almond milk
- 1 1/2 teaspoons pumpkin pie spice
- 1 tablespoon maple syrup
- 1 serving unflavored collagen (optional)
- pinch of sea salt
- 1/4 cup + 2 tablespoons chia seeds
Optional toppings: whipped cream, fresh fruit, nut butter, cinnamon
Instructions
- Toast the pecans (optional). Warm a small skillet over medium-low heat for about 30 seconds. Add the pecans and cook for 4–5 minutes, stirring often, until they’re lightly browned and fragrant.
- In a blender or food processor, combine the almond milk, pecans, pumpkin, collagen (if using), maple syrup, pumpkin pie spice, and salt. Blend until smooth and creamy, about 1 minute.
- Pour the mixture into a jar or bowl with a lid. Stir in the chia seeds until well mixed. Cover and refrigerate for at least 3 hours or overnight to thicken.
- Enjoy straight from the fridge or add your favorite toppings before serving!
Source: eatthegains.com
Jack-o’-Lantern Stuffed Peppers (Gluten Free)
Servings: 4
This festive dinner is as fun as it is healthy. The combination of quinoa, beans, and veggies gives you plant-based protein, fiber, and minerals that keep your digestion humming. It’s a colorful, family-friendly way to sneak in extra nutrients and balance out the sugar rush of Halloween week.
Ingredients
- 4 orange bell peppers
- 1 cup cooked quinoa
- 1 cup black beans (drained and rinsed)
- 1 cup corn (frozen or canned)
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cut off the tops and scoop out the seeds.
- Use a small knife to cut jack-o’-lantern faces into each pepper.
- In a large bowl, mix together quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
- Spoon the mixture into each pepper. Top with cheese if you’d like.
- Place peppers in a baking dish, cover with foil, and bake for 30 minutes. Remove foil and bake for another 10 minutes, until peppers are tender.
- Serve and enjoy!
Tips
- Add jalapeños or hot sauce for extra heat.
- You can prep the filling ahead of time and refrigerate until ready to bake.
- Try adding spinach, zucchini, or ground turkey for variety.
Nutrition:
- Calories 250
- Carbohydrates 40g
- Fiber 10g
- Protein 10g
- Fat 8g
- Saturated Fat 3g
- Unsaturated Fat 5g
- Sugars 5g
- Sodium 300mg
- Trans Fat 0g
Source: recipesdays.com
Dark Chocolate Fudge With Sea Salt
Servings: 16
Ingredients
- 15 oz dark chocolate (80%+ cacao)
- 1/3 cup honey
- ¼ cup heavy cream
- Salt flakes
Instructions
- Line an 8” x 8” baking dish with parchment paper and set aside.
- Melt chocolate in a double boiler over low heat. Once completely melted, add heavy cream and continue cooking for about 40 minutes, stirring occasionally to ensure the mixture doesn’t stick to the bottom or burn.
- Add honey and cook for further 10 minutes. (The mixture will begin to look a bit crumbly.)
- Pour the chocolate mixture into the lined baking dish, smoothing with a wetted spatula.
- Sprinkle with salt flakes and let cool at room temperature for at least 3 hours.
- Cut into 16 squares with a sharp knife. Store in an airtight container at room temperature or in the refrigerator.
Nutrition per serving
- Calories 169
- Fat 12g
- Carbohydrates 14g
- Protein 3g
