Creepy Halloween Lunch

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.
  • 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.
  • 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.
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