Halloween is just around the corner and, as college students, we know what that means: picking out costumes and, of course, treats.
Back in the day, Halloween meant trick-or-treating and getting free candy. Sadly, those days are over and in college you’re on your own. But fear not, VALLEY has some tricks up our sleeves on how to healthily treat yourself on Halloween.
Creepy Crawlers
What You’ll Need
- Celery
- Peanut butter
- Raisins
- Pretzel sticks
What You’ll Do
- Cut up the celery into 4 to 5 inch logs
- Spread one tablespoon of peanut butter onto each log
- Place raisins on top of the peanut butter
- Break the pretzel sticks in half, and place them in the peanut butter sticking outward to create the legs for your creepy crawler
Spider Bites
What You’ll Need
- One package of semisweet morsels
- Peanut butter
- Six cups of pretzel sticks
- Parchment paper
What You’ll Do
- Place parchment paper on baking sheet
- Combine chocolate morsels and peanut butter in a microwavable bowl
- Melt these ingredients on high for 2 to 3 minutes
- Remove from the microwave and stir until smooth
- Add pretzel sticks and stir
- Grab clusters of chocolate and peanut butter covered pretzel sticks and arrange to look like spiders on the parchment paper
- Place the baking sheet in the freezer for five minutes or until the chocolate is frozen
- Remove from freezer and place on a plate to serve
Butternut Squash Hummus and Spooky Tortilla Chips
What you’ll need
- One medium butternut squash peeled and cut into chunks
- Clean squash seeds
- One cup of olive oil (have more to drizzle)
- Kosher salt and ground black pepper
- Four garlic cloves
- One 15-ounce can of chickpeas (drained)
- 1/3 cup lemon juice
- Two tablespoons of tahini
- Eight 12-inch spinach tortillas
- Halloween cookie cutters
What You’ll Do
- Preheat oven to 425 degrees Fahrenheit
- Place parchment paper on two baking sheets
- Toss the butternut squash with two tablespoons of olive oil, salt and pepper
- Place on one of the baking sheets and roast until golden brown (35 to 45 minutes)
- Toss the cleaned squash seeds with two tablespoons of olive oil and a pinch of salt
- Place on parchment paper and roast until puffed and brown (five to 10 minutes)
- Place garlic cloves into a food processor
- Add the squash, chickpeas, lemon juice, tahini, salt and pepper
- Blend until smooth
- Add the remaining olive oil
- Lower oven temperature to 350 degrees Fahrenheit
- Place parchment paper on another baking sheet
- Cut tortillas into spooky shapes with Halloween cookie cutters
- Place on baking sheet and bake until crispy (12 to 16 minutes)
- Place hummus in a bowl and top with drizzle of olive oil and roasted butternut squash seeds
- Serve with the Halloween tortilla chips.
Bloodshot Eggs
What you’ll need
- Four eggs
- Water
- Vinegar
- Red food coloring
What You’ll Do
- Place eggs in a wide pot and cover with cold water by one inch
- Bring the water to a boil
- Reduce heat to medium low and simmer for 10 minutes
- Drain the eggs and run under cold water
- Light tap the eggs against counter or solid surface to crack all over
- Fill two glasses to three-quarters full with warm water
- Stir in ½ teaspoon of vinegar and three to four drops of red food coloring
- Add two eggs to each glass and refrigerate for four hours
- Drain and peel the eggs
Tweet @ValleyMag your healthy Halloween concoctions!
