Being You: Tips for girls (:

5 Healthy Halloween Snacks

Halloween Roasted Veggies:

Ingredients:

- 2 large sweet potatoes

-2 large white potatoes

-4 peeled carrots

- 3 red beets

- 2 tbsp olive oil

- Pinch of salt and pepper

- 2 tbsp rosemary

- 1/2 bulb garlic

- 1 tsp balsamic vinegar

- 1 tsp honey

Instructions:

1. Bring a large pot of water to boil. Cut potatoes in half, widthwise and drop into water. Boil for 5 minutes and remove. Drop carrots and beets into water and cook for 5 minutes. 

2. While beets and carrots cook, cut the potatoes into ½ inch thick (1 cm) slabs. With a small paring knife or with a pumpkin cookie cutter, cut jac-o-lantern shapes into the sweet potatoes. Do the same for the white potatoes, cutting them into ghost shapes (I used a straw to cut out the eyes!)

3. Remove beets from water and cut them into ½ inch thick slabs, then cut out witch's hat shapes. We'll call the carrots witch's fingers and just leave them be.

4. Set veggies onto a parchment paper-lined baking sheet. Drizzle with oil, sprinkle with salt, pepper, and rosemary leaves, and toss around to evenly coat. Crush garlic cloves with the flat part of your knife and scatter around the pan.

5. Bake at 400 degrees F (204 C) for 1 hour, flipping the vegetables halfway through. When you have 10 minutes left, drizzle balsamic over the beets and honey over the carrots, then return to the oven.

https://www.liveeatlearn.com/halloween-roasted-vegetables/

Granola bar mummies:

Ingredients:

- 12 Granola bars (can be homemade or store bought)

- White chocolate

- Googly eyes. 

1. Drizzle melted white chocolate on the top of the granola bars and stick on the googly eyes with white chocolate (remove these before eating)

http://www.forkandbeans.com/2016/09/26/granola-bar-mummies/

Ghost Fruit Kebabs:

Ingredients:

-Marshmallows

- Strawberries

-Melon (cut into cubes)

-Kebab skewers

- Edible food colouring marker. 

1.For the marshmallows, use a to draw a black edible food colour marker to draw a  ghostly face onto each marshmallow.  Let the marshmallows dry for a few minutes before using.

2. Wash and cut the fruit into bite-sized pieces. Add a strawberry, piece of melon and then a ghost marshmallow to the skewer. Repeat the pattern until you are at the top.

http://katarinaspaperie.com/2015/10/halloween-ghost-fruit-kabobs/

Tortilla Bats with Tomato Salsa:

Ingredients:

-4 large tortilla wraps

-1 tbsp olive oil

-½ tsp smoked paprika

-125g cherry tomatoes, quartered

-½ small red onion, finely chopped

-65g roasted red peppers, drained and finely chopped

-2 garlic cloves, minced

-1 tbsp lime juice

-1 small handful of coriander, roughly chopped

Preheat the oven to 180°C/gas mark 4 and line two baking trays with baking paper.

Brush the tortilla wraps with the oil and then stack them in twos. Using a bat cutter, stamp out as many bats as you can fit. Add the tortilla bats to a large bowl and sprinkle over the smoked paprika. Gently toss them until they are well coated.Spread the tortilla bats out on the prepared baking trays and bake in the oven for 7 minutes on each side until golden and crisp.
As the tortilla bats bake, combine all the remaining ingredients and add to a mini food processor. Pulse a few times until roughly chopped and a bit pulpy. Season lightly and then serve the bats with the salsa.

https://recipes.sainsburys.co.uk/recipes/snacks/tortilla-bats-with-a-salsa-dip

Stuffed 'Pumpkin' Peppers:

For the filling:

-2 chicken breasts
-1 teaspoon cumin
-1 tsp garlic salt
-1 tsp chili powder
-1/2 tsp black pepper
-1 can diced tomatoes with green chilies

Add chicken to the bottom of a slow cooker, sprinkle seasonings on top and then cover with diced tomatoes. Cook on low for 6-8 hours or high for 4-6 hours. Shred chicken and allow it to remain in sauce.

For the peppers:

-4 bell peppers your choice of color
-2 cups (CLICK FOR RECIPE)
-1 shredded chicken breast from the above recipe
-1 cup shredded cheddar cheese
-1 can black beans rinsed and drained

Bring a large pot of water to boil. While you are waiting for the water to boil, rinse peppers, slice off the tops and hollow out the insides, be sure to remove any seeds and the white part inside. If desired, use a small paring knife to cut out a jack-o-lantern face. When water is boiling, put the peppers and tops in and allow to cook for about 5 minutes until peppers are tender. Remove from water and set aside to cool. Mix the cooked rice, shredded chicken, cheddar cheese, and black beans together in a large bowl. Fill each pepper with the chicken and rice mixture and top with extra cheese, if desired. Replace pepper top back on top. Bake at 350 for 30 minutes until cheese is melted and pepper is done to desired tenderness. Alternately, once peppers are stuffed, wrap in plastic wrap and refrigerate, when ready to cook, preheat oven to 350, remove plastic wrap and bake for 1 hour.

http://www.everydayjenny.com/shredded-chicken-rice-stuffed-peppers-halloween-style/