Healthier Halloween Recipes

Healthier Halloween Recipes

Halloween is just around the corner again and although things might look a little different this year, it’s still a perfect time to have some fun with little ones in the kitchen!

Whilst Halloween treats can often revolve around snacks high in salt and sugar, there are plenty of delicious, colourful and nutritious foods that can be made into something for everyone to enjoy.

I’ve written before about some fun ideas for healthier Halloween snacks, but this year I’ve collaborated with the wonderful Miriam from Mimi’s bowl who has created two simple and fun recipes to make this Halloween – Guacamole & Tortilla chips and Frozen Monster Bites!

We hope you love the recipes and would love to see photos if you make them – on’t forget to get the kids involved either as these are some super simple recipes too! Thanks so much to Mimi’s bowl, do check out Miriam’s blog and Instagram!

Happy Halloween!

Halloween Guacamole & Tortilla Chips


  • 6 wholemeal wraps
  • 1-2 tablespoons olive oil
  • Halloween shape cutters
  • 1 avocado
  • ½ lime, juice only
  • 1 tablespoon Greek yogurt (optional)
  • Black pepper


  1. Preheat the oven to 170C (fan oven).
  2. Take the wraps and cut out Halloween shapes, using shape cutters. Place in a bowl, toss with olive oil, until evenly coated. Then place on a lined baking tray in lines, don’t overlap the shapes. Place in a preheated oven for 3-4 minutes, watch them as they can easily catch. Remove and drain on kitchen towel. The tortilla chips should be golden and crisp.
  3. To make the spooky green guacamole. Mash the avocado, with the juice ½ lime and season with a pinch of black pepper. To make the dip extra creamy you can add a tablespoon of Greek yogurt, then combine.
  4. Serve the tortilla chips, alongside the spooky green dip.

Frozen Monster Bites


  • 2 large bananas
  • 1 small post Greek Yogurt (90ml)
  • 2 tablespoons desiccated coconut
  • 2 tablespoons organic nut butter*
  • chocolate drops/ or raisins to decorate

               *not suitable for nut allergies


  1. Take ripe bananas, and cut into rounds, then sandwich them together in pairs, using a nut butter of your choice*. Then roll each “mini banana sandwich” in Greek yogurt. The roll in desiccated coconut and finally place on a lined baking tray. Repeat until you have used all the banana, this makes between 6-8 banana bites (using 2 bananas). Dip some choc drops, or raisins in yogurt and press onto the banana bites to make faces. Then cover with clingfilm and freeze, for at least 4 hours.
  2. Defrost for 5-10 mins before eating, when they are soft enough to push a kid’s fork into them, then they are ready to eat! And your little one can grip onto the fork as a handle.

 About Mimi’s Bowl

Miriam is the founder of Mimi’s Bowl. She cooks modern baby and toddler recipes from her home in West London. She is mum to her 6 year old little girl and 2 year old baby boy. Miriam blogs and posts daily about what they eat at home. She shares her honest experiences of cooking at home for her family; whilst offering parent cooking hacks and recipes. Her mission is to end “babyfood panic”, an anxiety about how to feed your baby and what to feed your baby.

See more from Miriam:

Instagram                 @mimisbowl

You Tube                  MimisBowl

Facebook                  @mimisbowl



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