Happy (Healthy) Halloween Dorm Snacks

Pumpkin, Avocado and Sesame Salad

Ingredients

  • 120 grams pumpkin about one cup diced
  • 1 small cucumber or about 1/4 of a larger cucumber
  • 1/2 cup radish
  • 1/2 avocado
  • 1 handful baby spinach
  • 1 tbsp sesame seeds
  • 1-2 tsp tamari
  • 2-3 tsp lime juice or apple cider vinegar
  • 2 tbsp extra virgin olive oil

 

Microwave Roasted Pumpkin Seeds 

Ingredients

  • 3/4 tablespoon salt
  • 1/4 cup fresh lemon juice
  • 2 cups pumpkin seeds

Instructions

  1. Combine the salt and lemon juice in a bowl and mix well. Stir in the pumpkin seeds and mix until everything is combined and the seeds are completely coated with the salt mixture. 
  2. Remove the pumpkin seeds from the salt mixture with a slotted spoon and place them in an even layer on a microwave safe plate. 
  3. Microwave on HIGH for four minutes. Stir the seeds and spread them out in an even layer again and place back in the microwave for another 2 minutes on HIGH. 
  4. Repeat (stirring, then cooking 2 minutes) until the pumpkin seeds are golden brown. Let cool then store in an airtight container.

No-Bake Pumpkin Pie Energy Balls 

**Vegan and Gluten Free**

Ingredients

  • 1 cup old fashioned oats
  • 1 cup raw cashews
  • 1 tbsp chia seeds
  • 1/4 cup pumpkin puree
  • 3 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1/4 tsp pumpkin pie spice
  • 1/4 tsp cinnamon
  • Pinch of pink sea salt

Instructions

  1. Add the oats and cashews to a food processor and pulse a few times until the cashews are chopped into small pieces.
  2. Add the remaining ingredients into the food processor and process until all ingredients are combined. You may need to scrape down the edges a few times.
  3. Form the mixture into small balls (approx. 1 tbsp of mixture per ball) and enjoy!
  4. The balls should be stored in the refrigerator in and air-tight container (for up to one week). You can freeze the balls for up to six months.

picture credit: http://www.onebananas.com/banana-spiders/

 Banana Spiders 

Ingredients 

  • 2 bananas
  • 18 pretzel sticks
  • 12 candy eyes
  • 1/4 tsp. honey

Instructions

Peel each banana and cut into 3 large chunks. Break each pretzel stick in half and carefully push three halves into the cut side of one piece of banana, and three into the other cut side. Repeat with remaining banana pieces. Dip the back of each candy eye ball in honey and stick two into the middle of each banana.

 

Pumpkin Spice Energy Bites 

Ingredients

  •     1/2 cup pumpkin puree
  •     1/2 cup almond butter
  •     1/4 cup maple syrup
  •     1 teaspoon pumpkin pie spice
  •     1 1/3 cup rolled oats
  •     1/3 cup pepitas
  •     1/3 cup raisins
  •     2 tablespoons chia seeds

Instructions

Combine the pumpkin puree, almond butter, maple syrup, and pumpkin pie spice in a large bowl and stir until smooth. Fold in the rolled oats, pepitas, raisins, and chia seeds. Cover the bowl with plastic wrap and refrigerate for about 2 hours, or until the mixture is chilled and easy to work with. Roll the mixture into balls (if you have a small cookie dough scoop, that works perfectly!). Store the balls in the refrigerator or freeze and thaw for a few minutes before eating.

Banana Ghosts and Clementine Pumpkins

Ingredients

  • 2 oz dark chocolate vegan if needed, chopped
  • 2 large bananas halved cross-wise
  • 4 clementines peeled
  • 1 stalk celery
  • Popsicle sticks

Instructions

  1. In a microwave on 50% power, gently melt the chocolate for about 30 seconds at a time. Transfer to a piping bag.
  2. Place the cut sides of the banana halves onto the popsicle sticks.
  3. Cut small pieces of the celery and insert them into the tops of the clementines.
  4. Draw faces on the clementines and bananas and let set before eating, about 1 minute. Enjoy!

 

Halloween Veggies and Dip

Ingredients

  •     2 large orange bell peppers, ideally with the stems still attached
  •     4 cups fresh vegetables such as celery sticks, cauliflower florets, baby carrots and red bell pepper strips
  •     2 cups Greek yogurt ranch dip

Instructions

Cut the tops off the bell peppers and set aside. Remove the ribs and seeds and use a thin-bladed knife to cut out eyes and a mouth. If the peppers don't stand up on their own, slice a thin layer off the bottom of each to create a flat base. Arrange the peppers in the middle of a large platter and surround with the vegetables. Lean the jack-o-lantern "lids" against each pepper. Fill each pepper with the dip (you may have extra dip depending on the size of the peppers). Serve immediately or refrigerated until ready to serve.

 

picture credit: https://www.pipandebby.com/pip-ebby/2016/9/27/halloween-snack-mix 

Halloween Snack Mix 

Ingredients:

  • 1 bag Tiny Twists pretzels
  • 1 bag caramel corn
  • 1 bag original Bugles
  • Large bag Milk Chocolate M&M's
  • 1-2 bags candy corn (or Autumn Mix variety)
  • 1 jar lightly salted peanuts 

Combine all ingredients in an extra large bowl (or divide between two bowls). Mix well and serve! 

    Happy Halloween!