Creepy Halloween Lunch
- Big Kid Guacamole
- Ingredients
- 3 Avocados
- 2 Tomatoes, seeded and diced
- 2 Tbsp Red Onion, finely diced
- 2 Tbsp cilantro, chopped
- juice of 1/2 a lime
- 1/4 Tsp kosher salt
- Preparation
- Cut the avocados in half and remove the pit.
- Scoop the flesh out and using a wooden spoon or fork and mash the avocado. Allow a few small chunks to remain, you don’t want to puree it.
- Fold in the remaining ingredients until completely incorporated.
- Serve.
- Ingredients
- Healthy “Refried” Beans
- Ingredients
- 2 Tbsp olive oil
- 1 small onion, diced
- 1 Garlic Cloves, chopped
- 1 14 Oz Can Pinto Beans, drained and rinsed
- 1 Tsp kosher salt
- 2 Tbsp hot water
- Preparation
- Heat olive oil in a small heavy bottomed pot.
- Saute the onions for 5 minutes or until translucent. Add the garlic and cook another minute.
- Add the pinto beans and salt to the onions and mash with a potato masher or fork.
- Add water, stir and cook until heat through.
- Serve.
*Allow to cool, place in appropriate tupperware or ziploc bag and freeze up to 4 months. When ready, defrost in a pot up under low-medium heat until heated through or defrost in fridge for 24 hours.
- Ingredients
- Assembling
- Frankenguac: fill a bowl with guacamole, add black bean chips as hair, use sour cream for the whites of the eyeballs, mashed refried beans for the pupils and a squiggly mouth, black olives for the nose and neck bolts.
- Monster Apple Mouths: slice apple wedges and spread with nut or seed butter, sandwich together and place yogurt covered raisins in between to resemble teeth. Use a toothpick to secure together if necessary.
- Bell Pepper Pumpkin: Slice 1 side off an orange bell pepper from top to bottom, leaving the stem in tact, remove the seeds. Flip the bell pepper over and use a pairing knife to cut out a jack-o-lantern face. Slice a red bell pepper into strips and fill the pumpkin bowl with bell pepper slices.