Last week, our awesome experts from NYU Langone Medical Center wrote about how to enjoy a gluten-free Halloween if you or your little one has Celiac disease or any another gluten intolerance. This week, we’re happy to share some of our experts’ favorite gluten-free recipes—one that’s perfect for Halloween and two others that are both kid-friendly and delicious!
1. Roasted Pumpkin Seeds
Time to Make: 30 minutes
Makes: 1 cup
Serving Size for Kids: 1/8 cup
Serving Size for Adults/Adolescents: 1/4 cup
Ingredients 1 cup raw pumpkin seeds
1 1/2 teaspoons olive oil
1/4 teaspoon sea salt
1. Preheat oven to 350°F
2. Scoop seeds out of pumpkin using a large wooden spoon
3. Separate seeds from pumpkin flesh and rinse seeds
4. Drain seeds in a colander and pat dry with paper towels
5. Mix pumpkin seeds with olive oil and salt
6. Spread mixture evenly on the parchment paper
7. Bake pumpkin seeds for approximately 10 minutes, or until golden brown and crispy, turning seeds over halfway through cooking
8. Allow pumpkin seeds to cool off before enjoying!
For Fun: Follow directions above but add your favorite spices for different flavored seeds!
Spiced Pumpkin Seeds: ½ tsp. garlic powder, ¼ tsp. paprika, ¼ tsp. cayenne (for spicy seeds!)
Pumpkin Pie Seeds: 1 Tbsp. sugar, ½ tsp. cinnamon, ¼ tsp. nutmeg
Pumpkiny Trail Mix: toss roasted seeds with your choice of dried fruit and nuts for an on-the-go treat!
2. Sweet Peach Smoothie
Time to Make: 10 minutes
Makes: 1 cup
Serving Size for Kids: ½ cup
Serving Size for Adults/Adolescents: 1 cup
¼ cup water or coconut water
¼ cup plain, low-fat yogurt
½ cup fresh or frozen peach slices
½ frozen, overripe banana
1. Add water, yogurt, peaches and banana to blender
2. Blend until smooth
Fun Tip: Turn brown bananas into smoothie ingredients! Simply peel bananas and freeze in a freezer bag, then add to smoothies later!
3. Salad Selfie
Time to Make: 15 minutes
Makes: 1 plate
Serving Size for Kids: ½ Salad Selfie
Serving Size for Adults/Adolescents: 1 Salad Selfie
Cored pear quarters (fresh and ripe, or canned and drained)
Plain Greek yogurt
Cantaloupe or honeydew
Shredded carrots (long strands, if possible)
Small spinach leaves
Sliced Black olives
1. Rinse fruits and veggies
2. Place half a pear flat down in the center of the plate
3. Take a round scoop of the plain Greek yogurt and place it on the narrow top of the pear (the yogurt should look like the head of a person and the pear is the torso)
4. Use the long strands of shredded carrots or celery sticks to create arms or legs
5. The remaining ingredients can be used to create facial features like eyes, nose, mouth, hair, hands, legs, and so forth!
For fun: Use any fruits and veggies you like. Name your salad selfie and eat!
And don’t forget—to learn more about nutrition and gluten-free foods, join NYU Langone Medical Center in the kitchen! Through a partnership with the Natural Gourmet Institute, the Sylvia Center and NYU Langone Medical Center’s S.Q.U.A.S.H., and Pediatric Celiac Disease and Gluten Related Disorders Programs, kids learn to make fun, healthy, gluten-free recipes with professional chefs. Our next class, a Mexican fiesta, is on October 14, at 5:30pm. Class is FREE and open to the public for kids ages 7 to 12. Register here!