Halloween may look a bit differently this year, but that's not stopping us from finding all the ways to get in the spirit. From virtual costume contests to remote pumpkin carving parties to a casual ghouls night in, there are so many way to ensure October 31 lives up to its name. And, of course, none of these activities would be complete without a spread of delicious Halloween recipes to accompany these plans.
From a spooky pasta dish to pumpkin-themed staples, here are a few dishes we're whipping up for all the frightful celebrations ahead. Happy Halloween!
pumpkin stuffed bell peppers
Yields 4-5 Servings
Ingredients:
- 4-5 orange bell peppers
- 1 T olive oil
- 1 t minced garlic
- 1 C onions (chopped)
- 2 C diced tomatoes
- 1 lb. ground beef
- 2 C brown rice
- 1 C boiling water
- 2 scoops Vital Proteins Beef Bone Broth Collagen
- ½ C nutritional yeast
- 1 T chili powder
- 1 T onion salt
- 1 T garlic powder
- ¼ C cilantro (chopped)
- Salt and pepper to taste
Directions:
- Pre-heat the oven to 350°F. In a large skillet, heat up the olive oil. Once heated, add in the onions, minced garlic and ground beef. Cook on medium heat until the beef is cooked through.
- Once the beef is cooked, add in the rice, boiling water, diced tomatoes and the Beef Bone Broth Collagen. Mix all the ingredients until well combined and mix in the spices and nutritional yeast.
- Let the rice and beef mixture cook until the rice is cooked through. While waiting for it to cook, begin to carve the peppers.
- With a sharp knife, cut off the stop and scoop out the inside. Begin to carve the face by cutting two triangles for the eyes, one for the nose and a mouth.
- Once the face is made, add in the beef mixture until the pepper is filled to the top.
- Place the stuffed peppers into a baking dish and bake for 25-30 minutes.
- Top with fresh cilantro and enjoy!
black noodle pasta
Yields 5 Servings
Ingredients:
- 2 C black pasta
- 1 T olive oil
- 1 T minced garlic
- 1 white onion (chopped)
- 1 can crushed tomatoes
- 2 scoops Vital Proteins Collagen Peptides
- 1 t onion salt
- 1 t garlic powder
- 1 t Italian seasoning
- 1 T fresh parsley
- 2 basil leaves
- ¼ C parmesan cheese
Directions:
- In a saucepan, bring a pot of water to a boil. Once boiled, add the pasta noodles and cook as instructed. Drain the noodles and set aside.
- While the water is boiling, and the noodles are cooking, begin by preparing the sauce. Add the olive oil to a large skillet and cook over medium-heat. Add the onions and garlic to the oil and stir until soft.
- Once the onions and garlic are cooked, add in the crushed tomatoes, Collagen Peptides, seasonings and basil leaves. Stir together.
- Once the sauce comes to a light boil, reduce the heat and allow the sauce to simmer.
- Finish by topping the pasta with tomato sauce, fresh parsley, parmesan cheese and enjoy!
eerie beetroot pancakes
Yields 4-6 Servings
Ingredients:
For Pancakes
- 1 C almond flour
- 2 eggs
- ¼ C almond milk
- 2 scoops Vital Proteins Collagen Peptides
- 2 T beetroot powder
- 1 t baking powder
- ¼ t sea salt
- 2 T coconut oil
For Blackberry Sauce
- 1 C blackberries
- 2 T coconut oil
- 1 T maple syrup
- ¼ C coconut butter, melted
- Coconut cream (optional topping)
Directions:
- In a food processor (or bowl) combine the almond flour, beetroot powder, Collagen Peptides, sea salt, baking powder and process until combined. Then add eggs and almond milk and blend together until the pancake mixture forms.
- In a pan, cook half of the coconut oil over medium heat. Scoop 1/3 C of the pancake batter onto the pan and form small circles. Cook on both sides for 2-3 minutes each.
- In a small saucepan, combine the coconut oil, coconut butter, blackberries and maple syrup and cook on medium heat. With a wooden spoon mash the blackberries.
- Add the blackberry mixture into a blender and blend until it creates a sauce.
- Pour blackberry sauce over pancakes and top with coconut cream, more blackberries and syrup.
pumpkin deviled eggs
Yields 12 Servings
Ingredients:
- 6 eggs (boiled for 10 minutes - halved)
- 1/4 cup mayonnaise
- 1 t dijon mustard
- 1 scoop Vital Proteins Collagen Peptides
- 1 T lemon juice
- 1 t turmeric
- 1 t black pepper
- 1 t sea salt
- 1 t paprika (for topping)
- 1 T dried parsley (for stem and topping)
Directions:
- Bring a medium pot of water to a boil and place each egg in the pot for 10-15 minutes.
- Once the eggs are hard-boiled, let them cool in cold water. Peel the shells off and take a wired cheese cutter or a sharp knife and cut in half (vertically).
- Scoop out the hardened yolk from each egg and place them in a bowl. Mash together with mayonnaise, mustard, collagen peptides, lemon juice, turmeric, black pepper and salt.
- Scoop about 1 tablespoon back into each egg and sprinkle with paprika. Add dried parsley or green onion or a “stem” to look like pumpkins.
creamy pumpkin soup
Yields 4 Servings
Ingredients:
For Soup:
- 1 large onion, chopped
- 4 medium carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 medium butternut squash
- 1 lb. pumpkin pie pumpkin, cut into chunks (or 1 15 oz can of pumpkin)
- 2 C water
- 5 fresh sage leaves, chopped
- 1 t ground cinnamon
- ½ C coconut milk or half & half (optional)
- Sea salt & ground pepper, to taste
- 5 scoops Vital Proteins Chicken Bone Broth Collagen
Directions:
- Heat a large saucepan, or dutch oven, over medium heat.
- Add the onion, carrot, celery, and garlic with a few tablespoons avocado oil (or other high heat cooking oil).
- Sauté until softened, about 5 minutes.
- Peel the butternut squash and cut it in two pieces where the bulb begins. Cut the bulb section in half and scrape the seeds out. Cut all the squash into rough 1 inch cubes.
- Add the squash and pumpkin to the pan and cook until warmed through, about 3-5 minutes.
- Add the water, Chicken Bone Broth Collagen, sage and ginger and stir well. Bring to a simmer and cover.
- Cook covered for 30 minutes, or until the butternut squash is completely cooked and fall apart when pierced with a fork.
- Remove from the heat and add in ground cinnamon and coconut milk.
- Using an immersion blender, blend the soup until it’s smooth. (Alternatively, scoop the soup in batches into a large blender — but use caution with blending the very hot liquid.)
- Portion into bowls, season with sea salt and pepper, to taste.
