Halloween Treats

Happy Halloween!

Today is one of the few days kids hop right out of bed ready to go!  Today is a day they will get candy and goodies of all kinds!  Today is the day parents will try to steal, sneak, and hide some of their kids candy.  (Not for themselves, of course).

Today is one of those days dieters hate!  Today is one of those days you will be surrounded by bowls, pumpkins, and jars full of candy.  Today is one of those days everyone justifies stuffing 7 mini Hershey bars, 2 KitKat, a small bag of M&M, a Snickers and a Twix in their purse for later.

Well…for the dieters, healthy eaters, and those with allergies, there are options!   For example, these lovely gems are dairy free, soy free, gluten free, and nut free.   Click the photo to go to the Enjoy Life Website for where to buy these fantastic products!  I can’t say enough about this brand!!  I won’t buy any other chocolate chips.  My kids even prefer these over the other brands!!

However, you can also still participate in making all the Halloween Treats too!  There are so many things you can make that are gluten free and/or Paleo.

Here is what I made!!

Here are some quick details on each item!!

Ghost Bananas – Peel and cut banana in half.  Use Enjoy Life mini chocolate chips for the eyes and mouth! Easy peasy!!!

Spider Eggs – Make a batch of my deviled eggs and  use black olives for the spiders.  Cut one black olive in half lengthwise and now you have 2 spider bodies.  Cut another black olive in half lengthwise and then slice each half. Now you have a bunch of legs.  Assemble to resemble picture.

Creepy Finger Cookies – Make a batch of my Oatmeal Raisin Cookie Dough (recipe coming Wednesday) but leave out the raisins.  Shape cookie dough into long finger shapes.  Press down the top gently with a fork to make the appearance of knuckles.  Place one raisin on the top for the fingernail.  Bake at 350 for 7-9 minutes or until golden.

Eggroll in a Pumpkin Bowl –  Carve several orange peppers to look like pumpkins.  Make sure to remove all seeds.  Make a batch of Eggroll in a Bowl and fill the “pepper pumpkins”.  Recipe for Eggroll in a bowl will be posted in it’s own post soon, but here is a sneak peak.


Eggroll in a Bowl

Whole30, Paleo, Gluten Free


  • 1 lb Ground Pork
  • 1/2 Onion, diced
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Ground Ginger
  • 2 1/2 tsp Minced Garlic
  • 1/2 cup Coconut Aminos
  • 2 Tbsp Sesame Oil
  • 1-2 Cups Broccoli Florets
  • 1 Bag Shredded Cabbage and Carrots
  • Green Onions, Chopped (For Garnish)


  1. Break pork up in a skillet and sprinkle with the Garlic Powder and Onion Powder.  (I probably use more than the 1 tsp of each, I just sprinkle it evenly over the pork).  Cook over medium heat until pork is cooked through and no longer pink. 
  2. Add the onions and cook for 2 minutes.  Add the bag of cabbage and carrots, and broccoli and cook an additional 2-4 minutes.  (allow the veggies to soften a bit). 
  3. In a small bowl whisk together the coconut aminos, sesame oil, ginger, and minced garlic.  Pour into skillet and stir until combined.  Let simmer until veggies are tender.  Top with chopped green onions and Enjoy!