By: Jacqueline Gomes, RDN, MBA
Halloween is a time of fun and excitement for kids and adults! This year I will be treating some tiny trick-or-treaters to some fun snacks at home. Here are some ideas:
- Better for your treats: whole grain chips, pretzels, dried fruits such as apricots, cranberries and raisins, animal crackers, single serve ready to eat boxes of cereal.
- Non-food treats: glow-sticks, stickers, play-doh, toothbrushes, miniature magnifying glass, fancy pencil topper erasers, bookmarks and coloring books.
- Invite your guests to make their own chocolate covered apples and dip in pecan pieces, coconut, or cereal.
- Bake quick breads such as zucchini and banana bread – add apples, pears or dried fruits for extra sweetness and nutrients.
Handling candy at home
- Keep candy in a location only accessible to you. Consider giving away the candy or disposing of it after a few days.
- Inventory the Halloween treats for forbidden and safe treats; allow a few pieces on Halloween night.
- Give one piece of candy along with a healthy food such as fresh fruit or at the conclusion of a healthy lunch or dinner.
- Always brush your teeth after eating candy – perhaps there is a new toothbrush in your Halloween bag!
Prep: 10 minutes
Makes: 5 Spiders
- 1 ½ cups prepared mashed potatoes
- ½ cup shredded Mexican cheese
- 5 Nathan’s Beef Franks
- Green peas
- Bring a large pot of water to a boil. Slice each hot dog into thin slices starting at each end, leave the middle (about ½ inch) uncut.
- Place hot dogs in water to cook according to package directions.
- Dry hot dog when removing from water and place on a cookie sheet lined with parchment paper. Using an ice cream scoop or spoon, place a rounded spoonful in the middle of each hot dog. Press down slightly to adhere potato to hot dog.
- Sprinkle cheese evenly over each mashed potato ball. Place two green peas in the front of each potato ball to serve as “eyes”.
- Place under broiler for 1 to 2 minutes or until cheese is melted. Serve immediately.
Recipe: Jacqueline Gomes, RDN, MBA