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  • Brittany Sparks

Healthy Halloween Party Recipes

Throwing my first Halloween themed party for kids and parents I decided to make some healthy and fun treats. The foods were a big hit with the kids and the parents loved them. Throw together these treats for your parties this weekend. Easy and fun to make and loved by all!


Banana Ghosts

So simple and easy to make! Takes only 5 minutes and is so fun.


Banana Ghosts

Author: Brittany Sparks

Makes: 6 Ghosts

Prep Time 5 min

Cook Time 0 min

Total Time 5 min


  • 3 Bananas (about 6 inches long)

  • 18 Chocolate Chips (mini chips for eyes and regular chips for mouth)


  1. Cut bananas in half.

  2. Push chocolate chips into banana to make a face. I used two mini chips for eyes and 1 large chip for the mouth.

Nutrition Facts

Serving: 1 Ghost

Calories 39, Total Fat 0 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Sodium 0 mg, Total Carbohydrate 9.7 g, Dietary Fiber 1.1 g, Protein 0.5 g, Potassium 147 mg, Phosphorous 9 mg


Mandarin Orange Pumpkins with White Chocolate Pretzel Stems

This is another super simple recipe and a good one to have your kids help you with. Making the chocolate covered pretzel sticks can be a fun project for kids to enjoy.


Mandarin Orange Pumpkins with White Chocolate Pretzel Stems

Author: Brittany Sparks

Makes: 6 Pumpkins

Prep Time 15 min

Cook Time 0 min

Total Time 15 min


  • 6 Mandarin Oranges

  • 6 Pretzel Sticks

  • 1 oz White Chocolate

  • Sprinkles


  1. Melt chocolate in the microwave in a glass container. Stir every 30 seconds until melted.

  2. Place about 2 Tbsp of sprinkles on a small plate. Dip pretzels halfway into the melted chocolate and drip off excess. Roll in the sprinkle mixture to coat. Place on a baking sheet lined with parchment paper and place in the freezer for about 10 minutes to set.

  3. Once the white chocolate is set place into the center of a mandarin.

Nutrition Facts

Serving: 1 Pumpkin

Calories 66, Total Fat 1 g, Saturated Fat 0.5 g, Monounsaturated Fat 0.3 g, Polyunsaturated Fat 0 g, Sodium 20 mg, Total Carbohydrate 15 g, Dietary Fiber 1.4 g, Protein 0.6 g, Potassium 135 mg, Phosphorous 21 mg


Monster Roasted Carrots

This recipe is easy to prepare and put together. You will have extra carrots to keep refilling during your party or you can make two, just double up on the olives.


Monster Roasted Carrots

Author: Brittany Sparks

Makes: 15 Servings

Prep Time 15 min

Cook Time 0 min

Total Time 15 min


  • 1 lb Carrots

  • 1 Tbsp Olive Oil

  • 1/2 Tsp Salt

  • ¼ Tsp Pepper

  • ½ Tsp Garlic Powder

  • 1 6 oz can of Large Whole Black Olives

  • Small dollop of plain yogurt


  1. Preheat oven to 400 Degrees.

  2. Peel carrots and cut into small ½ inch wide sticks.

  3. Place in a zip top bag and add the oil, salt, pepper, and garlic powder. Shake to combine.

  4. Place on a baking sheet or 12x9 baking dish and roast for about 45 minutes or until tender.

  5. Remove from oven and once cool enough to handle arrange on a plate with olives in the center. Place several of the carrots into the olives and arrange in a circular pattern around the olives to make it appear the carrots are attached to the monster body.

  6. Take two olives and place a dollop of yogurt into the center. Cut two small pieces of olives and place into the center of the yogurt dollop for the eyes.


**You will have leftover carrots to refill the monster.

Nutrition Facts

Serving: ~10 Carrots

Calories 30, Total Fat 1.8 g, Saturated Fat 0.2 g, Monounsaturated Fat 0.7 g, Polyunsaturated Fat 0.7 g, Sodium 114 mg, Total Carbohydrate 3.4 g, Dietary Fiber 1 g, Protein 0 g, Potassium 99 mg, Phosphorous 13 mg


Mummy Stuffed Mini Peppers with Zucchini Noodles

The mummies were the most liked by the parents and kids at my party. They take a bit more preparation to make but are well worth it!

You will need a vegetable spiralizer to make these fun mummies. This is a cheap kitchen tool and you can find one almost anywhere. Amazon has many different varieties to choose from. I have a very basic handheld one and it works very well. If you have kids this is a must have as it makes eating vegetables a lot more fun.

This is what they will look like prior to baking them. If you have older kids this can also be a fun project for them to do. When you are breading the noodles make sure you wipe your hands in between noodles else your batter will get really wet and will not stick to the noodles.


Mummy Stuffed Mini Peppers with Zucchini Noodles

Author: Brittany Sparks

Makes: 40 Mummies

Prep Time 25 min

Cook Time 15 min

Total Time 40 min


  • 20 Mini Bell Peppers, Cut in Half

  • 1 Bag of Spinach (10oz/284g)

  • 1 (8oz/226g) container of Low Fat Cream Cheese

  • ½ Cup Part Skim Ricotta Cheese

  • ½ Cup + 3 Tbsp Parmesan Cheese

  • 1 Tsp Salt

  • ½ Tsp Pepper

  • 1 Tsp Garlic Powder

  • 1 Medium Zucchini (try to get a wide one, makes for better noodles)

  • 1 Large Egg, Beaten

  • ½ Cup Breadcrumbs

  • 3 Large Black Olives (for eyes), cut in small pieces


  1. Bring a medium pot of water to a boil. Place the spinach a little at a time into boiling water for about 30 seconds. Remove to a strainer and press out all the water.

  2. In a food processor place the spinach, cream cheese, ricotta cheese, ½ cup of Parmesan, salt, pepper and garlic powder. Process mixture until combined.

  3. Using a vegetable spiralizer, spiralize the zucchini into noodles. You will want to choose a larger blade setting for the noodles.

  4. Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper. Get two containers and place the breadcrumbs and 3 Tbsp of Parmesan cheese in one and a beaten egg in the other.

  5. Take the halved mini bell peppers and with a spoon fill them with the spinach mixture. Then take the zucchini noodles and dip in the egg mixture and then into the breadcrumb mixture and wrap around the mini peppers.

  6. Bake for 12-15 minutes until golden brown and the peppers are cooked through.

  7. Cut the olives into small pieces and place two pieces onto each pepper for the eyes.

Nutrition Facts

Serving: 2 Mummies

Calories 68, Total Fat 3.6 g, Saturated Fat 1.9 g, Monounsaturated Fat 0.9 g, Polyunsaturated Fat 0.2 g, Sodium 238 mg, Total Carbohydrate 5.5 g, Dietary Fiber 1.4 g, Protein 3.7 g, Potassium 247 mg, Phosphorous 75 mg


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