Trick or Treat!

Fun, healthy treats for Halloween! Get into the spooktacular spirit and get creative with the kids in the kitchen with these fun and easy treats thanks to our friends at We Might Be Tiny! 

Jack-o’-lantern Cheese Quesadillas - The quick & easy recipe to please your little one this Halloween

Makes Serves 6 I Prep 15 minutes I Bake 5 minutes

Ingredients

• 6 tortilla wraps
• 180 g (2 cups) grated cheese

Method

• Line a baking tray with baking paper.
• Use a knife or veggie cutters to cut desired face or design on three of the tortillas.
• Place the remaining tortillas in a single layer on the baking tray.
• Sprinkle cheese evenly over each one then place a 'carved' tortilla on top of each.
• Grill for 5 minutes until the cheese is melted and the tortillas are golden.
• Serve with guacamole, sour cream, salsa, or any of your favourite dips.

Green Slime Smoothie - The scarily healthy Halloween smoothie for kids

Makes 500 ml (2 cups) I Prep 5 minutes

Ingredients

• 250 ml (1 cup) coconut water
• 1 green apple, cut into chunks juice of half a lime
• quarter of an avocado 
• half a banana
• 100 g (4 cups) spinach

Method

• Add all ingredients to a high-speed food processor and blitz until smooth.
• Transfer to your favourite grip cup and enjoy.

Roasted Sweet Potato & Carrot Soup - The Tasty Vegetable Soup Recipe for your Baby

Makes 1 large pot I Prep 20 minutes I Bake 20 minutes

Ingredients

• 1 large sweet potato, peeled and cut into chunks
• 4 carrots, peeled and cut into chunks
• half red capsicum, deseeded and cut into chunks
• olive oil
• 2 - 3 tsp mixed dried herbs
• 1 sprig rosemary
• salt
• half a brown onion, diced and sauted
• 375 ml (1 ¾ cups) vegetable stock
• half a vegetable stock cube or 1 tsp stock concentrate, optional
• cream for spiderweb garnish

Method

• Preheat oven at 180 C and line a baking tray with parchment paper.
• Spread out potato, carrot, and capsicum on the baking tray. Drizzle with oil, sprinkle with salt, mixed herbs, and rosemary leaves, and toss to coat evenly.
• Place tray in oven and bake for around 20 minutes or until vegetables are tender.
• Once vegetables are cooked, transfer to a saucepan along with the sauted onionand add the vegetable stock liquid. If more flavour is needed, add half a stock cube or stock concentrate. Bring to the boil, cover, and allow to simmer gently for around 10 minutes.
• Allow to cool slightly before blending in a high-speed food processor to achieve a smooth, creamy consistency. Pour into bowl.
• Place 60 ml (¼ cup) of cream in a sandwich bag. Cut a small opening in one of the corners of the bag.
• Gently pour in the cream, making three circles in your soup. Using a toothpick, start from the centre and make a line going outwards. Repeat to form the spiderweb.

Happy Halloween