To balance out the sugary offerings at Halloween gatherings, these orange-and-black recipes are perfect for any sophisticated Halloween affair.
Ingredients:
6 large eggs
1 jar roasted red peppers, patted dry and roughly chopped
2 tablespoons mayonnaise
2 tablespoons Greek yogurt
1 teaspoon Dijon mustard
½ teaspoon red wine vinegar
¼ teaspoon paprika
1 pinch sea salt
1 pinch activated charcoal powder, for garnish
Directions:
In a medium saucepan, cover eggs with cold water. Bring to a boil. Then remove from heat, cover, and let stand for 10 minutes. Drain and rinse eggs under cold water until cool.
Peel the eggs and cut in half lengthwise. Remove the yolks and transfer whites to a serving platter.
In a food processor, add the yolks, red peppers, mayonnaise, yogurt, mustard, vinegar, and paprika. Season with salt. Pulse until smooth.
Mound yolk mixture in each egg-white half. Cover and refrigerate until ready to serve, then sprinkle with activated charcoal.
Satisfy afternoon candy cravings with these chocolate-covered bites. Almond butter, oats, and flaxseed contain healthy fats and protein, which balance out the sweetness of honey and chocolate. A mix between truffles and energy balls, they’re also the perfect pre-workout snack.
Ingredients:
¾ cup old-fashioned rolled oats
¾ cup pumpkin puree
¼ cup raw honey
¼ cup almond butter
½ teaspoon pumpkin pie spice
1 tablespoon ground flaxseeds
Sea salt
1 3½-ounce dark chocolate bar, melted
¼ cup cacao nibs, finely chopped
Directions:
Line a baking sheet with parchment paper. In a medium bowl, combine the oats, pumpkin, honey, almond butter, pumpkin pie spice, flax seeds, and a large pinch of salt.
Using damp hands, roll the oat mixture into balls, about 1 tablespoon each. Arrange on the prepared baking sheet. If they’re too soft, cover and refrigerate for 15 minutes.
Working one at a time, dip each ball into melted chocolate, using a fork to lift it. Tap gently to remove excess chocolate and place on the baking sheet. Sprinkle the tops with cacao nibs.
Transfer the baking sheet to the freezer and wrap in foil or plastic. Freeze until solid, at least 30 minutes or up to 1 week.
This duo of dips is made with anti-inflammatory ingredients. Switch up regular hummus with these two versions of the healthy staple. The black hummus uses black tahini, chickpeas, and cumin. The orange one is made with turmeric and slightly sweet butternut squash.
Prep Time: 15 minutes
Makes: 2 cups each black and orange hummus
Ingredients
1 15½-ounce can chickpeas
½ cup black tahini
2 tablespoon fresh lemon juice
1 garlic clove, chopped
¼ teaspoon ground cumin
¼ cup extra-virgin olive oil, plus more for drizzling
Sea salt
Freshly ground black pepper
Toasted sesame seeds, for garnish
Ingredients
2 10-ounce packages frozen butternut squash, thawed and drained
¼ cup light tahini, such as SoCo Tahini
3 tablespoons fresh lemon juice
1 garlic clove
1 teaspoon turmeric
Sea salt
Za’atar, for garnish
Extra-virgin olive oil, for garnish
Ingredients
Whole-grain crackers, for serving
Crudité, for serving
Directions
1. Make the black hummus: In a food processor, pulse the chickpeas with the black tahini, lemon juice, garlic, and cumin until smooth. With the processor running, slowly drizzle in the oil until combined. Season with salt and pepper. Scrape into a serving dish. Drizzle with more olive oil and sprinkle with sesame seeds. Or store in an airtight container in the refrigerator for up to five days.
2. Clean the food processor bowl. Then add the squash, tahini, lemon juice, garlic, and turmeric. Pulse until smooth. Season with salt. Scrape into another serving dish. Drizzle with olive oil and sprinkle with za’atar. Or store in an airtight container in the refrigerator for up to five days. Serve with crackers and crudité.
