DIY Recipes: Healthy, Cannabis-Infused Party Food for New Year’s Eve

bytcleppe4 minutes

The start of a new year is the perfect time for resolutions. If living a healthier life is a goal for 2019, why not get a head start? Instead of serving up lots of fried, cheesy, creamy hors d’oeuvres at your New Year’s Eve party, try these easy, healthier party foods. Each recipe is medicated with less than 10 mg of cannabis oil per serving, so you can be festive while skipping the alcohol and hangover.

As far as knowing how much cannabis oil to use, not all marijuana oils have the same potency per serving. For the purpose of these recipes, the dosing is based on a 1:1 cannabidiol (CBD) to tetrahydrocannabinol (THC) oil. You can substitute this oil for any other. Just be aware that cannabis dose and effects will change.

Healthier Cannabis-Infused Avocado Deviled Eggs

Ingredients for Healthier Cannabis-Infused Avocado Deviled Eggs

Makes 24

  • 12 hard-boiled eggs, peeled and cooled
  • 2 ripe avocados
  • 1 tbsp lemon juice
  • 2 tsp Dijon mustard
  • 1 tsp fresh ground pepper
  • 1/2 tsp salt, or to taste
  • 1 tbsp light mayonnaise (a vegan mayo works, too)
  • Chives for garnish
  • Dash of paprika
  • 5–10 mL of cannabis tincture (2.25–4.5 mg/serving)

How to Make Healthier Cannabis-Infused Avocado Deviled Eggs

  1. Bring a large pot of water to a rolling boil.
  2. Once boiling, slowly add the eggs and turn off heat. Let the eggs cook in the hot water for 10 minutes.
  3. To make sure the shell comes off without ruining the egg underneath, it’s best to peel them immediately. Crack the hot eggs all the way around using a spoon. Then rinse them under cold water.
  4. Peel the eggs, cut them in half and scoop the yolk out into a medium mixing bowl.
  5. To make the filling, add the pitted and peeled avocado to the bowl with yolks.
  6. Then add the lemon juice, cannabis oil, mayo, mustard, salt and pepper. Mix them all together until smooth.
  7. Use a spoon to gently scoop the filling back into the egg white halves.
  8. Garnish each egg with a dash of paprika and chives.


Cannabis-Infused Turkey & Quinoa Meatballs

Ingredients for Cannabis-Infused Turkey & Quinoa Meatballs

Makes 18

  • 1.5 lbs lean ground turkey
  • 2 cups cooked quinoa
  • 3 cloves garlic
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 egg, beaten
  • 1/3 cup chopped fresh basil
  • 1/2 tbsp extra virgin olive oil
  • 28 oz low sodium marinara
  • 1 1/2 tbsp Italian seasoning
  • 5–10 mL cannabis oil (3–6 mg/meatball)

How to Make Cannabis-Infused Turkey & Quinoa Meatballs

  1. Pour half of the marinara sauce and chopped fresh basil into a crockpot, and set it to the side.
  2. In a large mixing bowl, combine the lean ground turkey, cooked quinoa, garlic, egg, salt, pepper, Italian seasoning and cannabis oil. You want the ingredients combined, but not overly mixed.
  3. Roll the mixture into small 1- to 2-inch balls and line them on a baking sheet.
  4. In a large skillet, add the extra virgin olive oil and heat on medium-high heat. Add the meatballs carefully to the skillet.
  5. Brown each side for about 1 minute or until golden brown.
  6. Add the meatballs to the crockpot. Pour the rest of the marinara sauce on top of the meatballs.
  7. Cook these on low for 6 hours.
  8. You can serve these straight out of the crockpot. Just put out some toothpicks alongside the meatballs.

Cannabis-Infused Beet Hummus

Ingredients for Cannabis-Infused Beet Hummus

Serves 6

  • 1/2 cup roasted beets, chilled (Purchase these pre-roasted to save time.)
  • 1 can (15-oz) chickpeas, drained
  • Zest of 1 large lemon
  • Juice of half a lemon
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp tahini
  • 1/4 cup extra virgin olive oil
  • 2–5 mL of cannabis oil (4–9 mg/serving)

How to Make Cannabis-Infused Beet Hummus

  1. In a food processor, add the roasted beets and blend until smooth.
  2. Then add the chickpeas, lemon, lemon juice, cannabis oil, salt, pepper and tahini.
  3. As it blends, slowly add in the extra virgin olive oil.
  4. Take a taste test to see if you need any additional seasonings and incrementally add water to thin the texture.
  5. Chill the hummus in the fridge and serve with fresh veggies and toasted pita triangles.

Photo credit: Marco Verch