The older boys have finally started to notice 'Halloween' out in the community so we've been getting in the Halloween spirit the last few days with arts and games and well including having some fun with Halloween inspired FOOD!
Today's lunch was a huge hit ~ it got a resounding 10 thumbs up around the table with everyone having seconds and one little muncher had fourths!
Mummies to Munch
- Pizza Dough ... you can use Pillsbury if you're ok with the processed as that is where I got the initial idea from was using their dough or you can make your own homemade from scratch. This time I compromised between the two because I still have a few left in the cupboard from before I went 'grain free' so I used the Glutino Pizza Crust mix
- Hot Dogs ... again your choice I sourced a All Natural Gluten Free option
What You Do
- Prepare your dough as per instructions and roll out thin and slice in strips
- Get the children to help you 'wrap' their mummies with the dough strips
- Some samples online show using black olives slipped in for the 'eyes' but we just put a dollop of ketchup on ours cause we do not eat black olives normally so did not have any on hand.
- Place on a parchment paper or greased cookie sheet and bake in a 375F oven for 15-20 minutes until your mummies are golden brown and the wieners are sizzling.
- We served with the Blood Soup below ... aka Roasted Red Pepper and Butternut Squash
Roasted Red Pepper and Butternut Squash
What You Need
- 2 cups of Roasted Red Peppers ~ approximately 3 red peppers.
- 5 roasted cloves of garlic
- 1 cup of leftover roasted butternut squash
- 1/2 cup of diced sweet onions
- 2 cups of stock ... vegetable or chicken your choice, homemade or store bought, we make our own.
- Fresh Ground Pepper to taste typically about 1 tsp
- Pinch of Crushed Red Chili ~ specially if serving to children I add more to my own to taste afterward.
- For the roasted red peppers. We cut our peppers into 4 large pieces and roast ours on the BBQ rubbed with some coconut oil and pepper sear them on both sides and than move them off the direct heat and let the roast in the BBQ until soft but you could also use 'store bought' roasted red peppers in a pinch just be warned that it will add sodium and sugar to your recipe count.
- Roast your garlic when you are doing the peppers ~ we just put them in a oil sprayed tinfoil on the BBQ or you could use a garlic roaster.
- In a large pot saute your onions in 1 tsp of coconut oil until caramelized
- Put all the ingredients into your blender and hit the 'soup' button or puree button OR if you have a hand held immersion blender you could put them directly into your pot on the stove with the onions. Puree until smooth.
- If using a blender ttransfer puree to a pot
- Heat soup over medium heat until starts boiling and remove from heat.
- Serve ~ I opted for a bit of shredded mozzarella on top of mine cause unlike the kids I was not having a 'mummy' to munch with mine so wanted some added protein.
 |
| Roasted Red Pepper & Butternut Squash Soup |
And for those who like a 'break down' of what this means nutritionally this is without the 'cheese' topping ... I think it was a BANG ON cause it was nice and filling but low calories and packed high with vitamins! They say it is high in 'sugar' but there is no ADDED sugar that is because with the low calorie compared to the naturally occurring sugar in the squash and peppers!
Have an amazing day!
Margaret
Live Well, Laugh Often, Love Much
Totallyawake4-life
No comments:
Post a Comment