It’s fun for children to celebrate at parties with delicious food. However, overly processed foods that are high in sugar can cause little guests to become hyperactive or moody. With these creative ideas it’s easy to make the party extra special with minimal fuss and party food can still be a hit while being healthy.

These nutritious and enticing recipes are packed with vegetables and fruit. If allergies are a concern, they are gluten-free with a dairy-free and nut-free option for each.

Frozen bananas

Choose ripe bananas that are starting to brown. Peel the bananas and cut them in half. Insert a popsicle stick into the cut side and gently press it into the banana, making sure not to go out the other side. Repeat the process with remaining bananas. Freeze bananas on a flat baking sheet lined with wax or parchment paper, ensuring that the bananas do not touch each other. Freeze for a minimum of 3 hours, or longer.

Keep the bananas in the freezer until the chocolate mixture is prepared and the bananas are ready to be dipped. Over a low heat, slowly melt 1/3 cup coconut oil. Add 2 tbsp of raw cacao and 1 ½ tbsp of maple syrup and mix well.

Transfer the chocolate mixture into a tall narrow glass. Holding the popsicle stick, dip each banana into the chocolate until evenly coated. Allow the excess chocolate to drip back into glass, then immediately hold the banana over a plate and sprinkle with toppings until all sides are coated. This step is best done quickly before the chocolate sets. Place the banana back onto the baking sheet covered with wax or parchment paper and return to set in the freezer.

Try toppings, such as:

• Cacao nibs
• Bee pollen
• Goji berries
• Shredded coconut
• Or if nut allergies aren’t a concern: crushed almonds, pecans or pistachio nuts

Colorful Fruit Kabobs

Cut a variety of fruit into large chunks and arrange on a wooden skewer with the sharp end cut off. You can use a wooden popsicle stick for younger children.

Try any combination of fruit, such as:

• Strawberries
• Pineapple
• Banana
• Mango
• Grapes
• Melon
• Kiwi
• Oranges
• Apple
• Watermelon

Crispy Chickpeas

Rinse and thoroughly dry 2 cups of cooked chickpeas. Coat the chickpeas with 2½ tbsp of olive oil and sprinkle with ½ tsp of salt. Bake at 400°F for approximately 20-30 minutes, stirring a few times as they cook. Once cooked, toss with a few teaspoons of spices if desired.

Try any combination of spices, such as:

• Onion powder
• Garlic powder
• Curry powder
• Chili powder
• Paprika
• Cumin
• Black pepper
• Fresh herbs
• Garam masala

If adding an additional liquid flavor such as balsamic vinegar or freshly squeezed lemon, combine these with the olive oil and add before cooking.

Root Vegetable Chips

Peel vegetables and thinly slice with a mandolin, then coat evenly with olive oil on both sides. Arrange the vegetables on a baking sheet and sprinkle with salt. Bake at 400°F for approximately 30 minutes, until they are dry and crispy – but keep an eye on them so that they don’t burn.

Try any combination of root vegetables, such as:

• Yucca
• Parsnip
• Russet potato
• Sweet potatoes
• Yam
• Golden beet
• Red beet
• Turnip
• Rutabaga

Healthy Gluten-free Pizza

Spread a spoonful of sugar-free tomato sauce over the surface of a brown rice tortilla or other tortilla of choice. Add toppings, then bake at 350°F for 10-12 minutes, until edges start to brown. Cut into slices and serve.

Add any toppings of choice, such as:

• Cherry tomatoes
• Pineapple chunks
• Bell peppers
• Broccoli
• Mushrooms
• Olives
• Organic chicken or ground turkey
• Finely chopped spinach
• Fresh basil
• Italian herb seasoning
• Shredded organic cheddar or goat cheese, or nutritional yeast for a dairy-free version

Happy Pepper Veggie Dip

Cut the top off of a yellow bell pepper and carefully scrape the seeds out. With a small, sharp knife, cut a smiley face into the side of the peppers, while gently supporting the inside so it doesn’t collapse. Fill with guacamole or hummus, the thicker the better so the filling doesn’t drip out of the face!

Serve with veggie sticks, such as:

• Carrot sticks
• Cucumber
• Zucchini
• Bell pepper slices

Fudgy Sweet Potato Cupcakes

Ingredients:

2 cups sweet potato puree
¾ cup raw cacao
¼ cup coconut flour
½ cup coconut oil
½ cup maple syrup
2 eggs, at room temperature
2 tsp baking powder
1 tsp baking soda
½ tsp vanilla powder
½ tsp unrefined salt

In a large mixing bowl combine sweet potato puree, coconut oil (soften over light heat if it is too firm to mix), maple syrup, and eggs. In a separate bowl combine raw cacao, coconut flour, baking powder, baking soda, vanilla powder, and salt. Sift dry ingredients into wet ingredients while mixing continuously and thoroughly. Line a muffin tin with paper cups and fill with batter until ¾ full in each. Bake at 350°F for approximately 20-22 minutes or until tested with a toothpick that comes out completely clean.

Frosting

 

Ingredients:

½ cup coconut oil
3 tbsp raw cacao powder
2 tbsp honey

Stir thoroughly until the coconut oil is completely blended. To achieve the proper consistency of frosting, the coconut oil must be at the right temperature. If it is too firm, heat a metal spoon under hot water before mixing. If it is too soft, refrigerate for about 10 minutes to solidify and then reblend. Optional: sprinkle the top of cupcakes with coconut flakes or crushed nuts.

Chewy Oatmeal Raisin Cookies

Ingredients:
1 ½ cups oats
½ cup cashew butter (or tahini for a nut-free version)
⅓ cup maple syrup
⅓ cup raisins
½ tbsp cinnamon powder
¼ tsp vanilla powder
¼ tsp unrefined salt

In a large mixing bowl combine oats, raisins, cinnamon, vanilla powder and salt. In a separate bowl combine cashew butter and maple syrup. Add the wet ingredients to the dry ingredients and mix thoroughly. Divide the batter into 10-12 cookies on a greased baking sheet. Bake at 350°F for approximately 10-12 minutes. Let the cookies cool before transferring to a wire rack. They will continue to set as they cool.