Halloween is right around the corner! Want to get your clients excited about the holiday in a healthful way? Try one of these spooky Halloween recipes!

Pumpkin Pie Oatmeal

Ingredients:

  • 1 small apple, finely diced

  • 2/3 cup apple juice

  • 2/3 cup skim milk

  • 1/2 cup pumpkin puree

  • 1/2 tsp pumpkin pie spice or cinnamon

  • 2/3 cup instant oatmeal, uncooked

Directions:

  1. Combine all ingredients except oatmeal in a 1-and-1/2-quart microwave-safe dish.

  2. Heat on full power for 4-5 minutes in the microwave until boiling.

  3. Stir in oatmeal and heat at full power for 1 minute longer.

  4. Divide among 2-3 bowls and serve hot.

Witch's Slaw Recipe

Ingredients:

  • 1 cup shredded carrots

  • 1 cup shredded purple cabbage plus one leaf for hats

  • 3 cups shredded cabbage

  • 1 red apple, cored and shredded; shred this last and mix quickly with the vinegar so it does not turn brown (we left the peel on for nutrients and color)

  • 1 cup light vanilla yogurt

  • 1 tablespoon vinegar

Directions:

  1. Combine all ingredients in a medium-sized mixing bowl.

  2. Chill until ready to serve. For fun with older kids, you can garnish each serving with a witch’s hat or plastic spider.

How to Make A Witch's Hat:

  1. Microwave a piece of cabbage for 20-30 seconds so it becomes pliable.

  2. Cut it into strips.

  3. Roll each strip into the shape of a hat (see photos for an illustrated step-by-step).

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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