It’s Halloween! Half the fun is keeping it healthy


You don’t have to give your kids, your family or your friends a sugar rush to ensure they have a happy Halloween.  In fact, hosting a “healthy” dinner party or presenting your family with an extra special “spooky, playful meal” before donning costumes and heading out for a neighborhood Trick-or-Treat might be more novel than the traditional bobbing for apples or eating a ton of commercial candy.

With the convenience of the Internet, you can look no farther than cooking blogs and web pages for ideas. We googled “healthy Halloween treats” and here are some of the fun recipes we found. All can be made even healthier by adjusting some ingredients, choosing from organic produce, for example, or trading sugar for honey or agave syrup; swapping out organic cream cheese or using Vegenaise instead of mayonnaise.

You already know all this, because you shop with us.  Just let us know if you try any of these fun recipes or let us know how you’re planning to make Halloween a healthier, happier event.

yolkensteins  Yolkensteins from TLC Cooking website


8hard-cooked eggs
8small tomato slices
8wooden toothpicks
8pimiento-stuffed olives
8black peppercorns
16whole cloves


  1. Cut thin slice from wide end of egg so it stands upright.
  2. Slice egg horizontally, about 1/3 up from bottom.
  3. Place tomato slice on bottom piece of egg. Insert toothpick upright in middle of tomato slice and egg for “spine.” Reattach top piece of egg.
  4. Using dabs of mayonnaise, attach slices of olives for “eyes” and peppercorn for “nose.” Attach parsley for hair and stick 1 whole clove on each side of egg under tomato slice for “bolts.”
  5. Pipe mayonnaise “teeth” on tomato slice just before serving. Repeat for all eggs.

Serving Suggestion

Try serving these frightfully good treats to your kids for Halloween breakfast! Put out tiny plates of seasoned salt, sesame seeds, grated cheese, and celery salt for dipping the eggs.

terrifying-tamale-pie-recipe  Terrifying Tamale Pie from TLC Cooking


1tablespoon vegetable oil
1/2cup chopped onion
1/3cup chopped red bell pepper
1clove garlic, minced
3/4pound ground turkey
3/4teaspoon chili powder
1/2teaspoon dried oregano leaves
1can (14-1/2 ounces) Mexican-style stewed tomatoes, undrained
1can (15 ounces) chili beans in mild chili sauce, undrained
1cup corn
1/4teaspoon black pepper
1package (8-1/2 ounces) corn muffin mix plus ingredients to prepare mix
2cups taco-flavored shredded cheese, divided
Green and red bell pepper, pickle slices, pimiento pieces, chopped onion, chopped black olives and carrots for decoration


  1. Heat oil in large skillet over medium heat. Add onion and bell pepper; cook until crisp-tender. Stir in garlic. Add turkey; cook until turkey is no longer pink, stirring occasionally. Stir in chili powder and oregano. Add tomatoes with juice; cook and stir 2 minutes, breaking up tomatoes with spoon. Stir in beans with sauce, corn and black pepper; simmer 10 minutes or until liquid is reduced by about half.
  2. Preheat oven to 375°F. Lightly grease 1-1/2- to 2-quart casserole. Prepare corn muffin mix according to package directions; stir in 1/2 cup cheese. Spread half of turkey mixture in prepared casserole; sprinkle with 3/4 cup cheese. Top with remaining turkey mixture and 3/4 cup cheese. Top with corn muffin batter. Decorate with assorted vegetables to make monster face. Bake 20 to 22 minutes or until light golden brown.