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Archive for the ‘Recipes’ Category

Halloween Menu

Thursday, October 31st, 2013

The big days is finally here, Halloween! Make sure you celebrate right, each meal is an opportunity to make spook-tacular creations for your little ghouls.Remember that if you are on a healthy dietary lifestyle or most important if you are using best diet pills you should take care of what you cook for Halloween, make sure it is health food like fruits, vegetable, etc so that it wont interrupt your die, to see better results of your pills you need to eat healthy and also make some exercise..

Click here to see the menu on the Puerto del Carmen.


Spider Sandwiches

Put a nut butter between two circles of bread. Carrot slivers or pretzel sticks make great legs!

Ater School Snack

Apple Teeth

These apple teeth make fruit cool. For apricot spiders click here. For more fun fruit check out this other Green Halloween recipe page.


Ghost Pizza

Use your favorite pizza recipe to make a big ghost, or little ghost pizzas. A good way to fill up before a long night of trick-or-treating. It will also prevent a candy-binge later on in the night.


Black Cat Dippers

A sweet finish to a spooky day. It will put a little spring in their step for going door-to-door, Get the recipe for these sweet cookies and dip here. You can also make ghost shapes

For more healthy snack ideas this Halloween follow us on Facebook at or Twitter @greenhalloween

Homemade Twix Bars

Monday, October 28th, 2013

We at Green Halloween are dedicated to helping you have a healthy Halloween. That means candy free of GMOs and high-fructose corn syrup? But we still want you to be able to indulge with your own homemade Twix bars!


Shortbread Layer

3/4 cup butter, at room temperature
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 1/2 cups all-purpose flour

Preheat oven to 350 degrees F. Grease a 9 x 9-inch pan and set aside.

In a large mixing bowl, beat together the butter, powdered sugar, vanilla, and salt until the mixture looks like a coarse sand.

Mix in the flour until the dough comes together.

Press the dough evenly into the prepared pan and bake for 20 minutes, or until the surface of the shortbread looks completely dry. Cool in pan for 15 minutes.

To Assemble

10 ounces soft caramels
6 ounces semi-sweet or milk chocolate, chopped

First, bake off your shortbread and let them cool.

In a microwave-safe bowl, microwave the caramel candies until completely melted and smooth, about 1 to 1 1/2 minutes. Using an offset spatula, spread the caramel evenly over the shortbread layer. Allow to cool for 15 minutes to set.

Transfer shortbread to a cutting board and cut into nine, 1-inch wide pieces. Then, cut each piece in half, creating eighteen 1-inch wide and 4 1/2-inch long candy bars.

In another microwave-safe bowl, melt the chopped chocolate for 15 seconds at a time, stirring between each interval, until smooth. Dip each candy bar into the chocolate, remove any excess chocolate, and set on wax paper to set completely, about 1 hour.

Store in an airtight container at room temperature. The candy bars keep for several days.

This FabulousPasta recipe is from  Kristin Rosenau of Pastry Affair via Food 52

For more tasty recipes follow us at or Twitter @greenhalloween

Very Veggie Dip

Sunday, October 13th, 2013

Need a good Halloween party snack? If you are sick of browsing through Halloween recipes only to find baked goods and sweets, we have a delicious veggie alternative. Check out this video to learn how to make Pumpkin Patch Dippers from Parents magazine. This recipe is great with hummus, guacamole, and other healthy dips!

For more party recipes follow us at or Twitter @greenhalloween


Tweets & Tips

Tuesday, October 8th, 2013

We held recently a twitter party to share healthy Halloween tips. In case you missed it (don’t worry, there were quite a few folks who had to put their little goblins to bed!)  we’ve compiled a list of the best #greenhalloween tricks and treats. Thanks to all our wonderful party-goers for their great suggestions!


What to do on Halloween Day / Night

  • Have your child eat a full meal before going out.
  • Make sure your child eats two rainbows of produce two weeks before and after Halloween. Learn more at Today I Ate a Rainbow.
  • Trade candy for Legos or other toys.
  • Bring candy to work the next day (the office my suffer from a sugar high, but the candy is bound to disappear quickly).
  • Pack your own healthy treats for your child to have while walking from house to house. Later, donate the candy s/he acquired.
  • Try reverse Trick or Treating. Instead of taking junky candy, go to your neighbors and give them a fair trade gift. Help empower workers.

Tips for Parties/ Decorations / Costumes

  • Campaign for Safe Cosmetics found 10 out of 10 Halloween makeup kits tested contain lead! Stay safe and make your own face paint.
  • Who says piñatas have to be full of candy? Fill that baby up with little prizes!
  • Grow your own pumpkins! Can you get it to be this big?
  • “Disposable?” More like reusable! Wash your plastic cutlery to use for all your parties. Or, try bamboo picnic ware.
  • Need some fun, eco-party inspiration? Try a Healthy Child Party Kit.
Favorite Treats (Recommended by #greenhalloween party friends)


For more healthy tips follow us on Facebook or Twitter @greenhalloween


Peanut Butter Please!

Saturday, October 5th, 2013

Everyone loves the combination of peanut butter and chocolate. It’s a match made in heaven, and these Peanut Butter Pumpkins are bound to take you there. They are perfect little munchies for a party, or to throw in a lunchbox throughout the week.

Peanut Butter Pumpkins

    • 1/2 cup peanut butter
    • 1 tbsp honey or agave nectar
    • 1/2 cup rolled oats
    • 1 tbsp ground flax
    • peanut butter chips, for melting
    • a couple squares of your favorite chocolate

Melt the peanut butter and honey together in a small microwavable bowl until easily stirred. Mix until well blended.  In another bowl, combine oats and flax.  Pour the peanut butter mixture into the oat mixture and mix together. It may seem dry at first, but just keep mixing.  Pat the mixture into little balls. Chill in freezer overnight.

The next day, melt peanut butter chips in a small bowl.  If needed, thin the mixture with a bit of milk. Using a toothpick, fork, or your hands, dip the frozen peanut butter balls into the melted peanut butter chip and twist a bit to coat.  Set back on plate.  Put the balls back in the freezer for about an hour to let the peanut butter coating harden.

Once hardened, cut chocolate pieces into rectangular chunks and place on top of balls to make pumpkins.  You may have to melt the bottom of the chocolate a bit to get it to stick on top.  Return balls to freezer until serving time.

Feel free to melt a little chocolate and draw a smile on with a toothpick. These little guys should be happy that they are so healthy and tasty.

Make sure to use organic, fair trade, and GMO-free products.


This delicious recipe is from Mix It Up.