Picnic recipe ideas for a healthy summer!


Eating well at summer picnics and barbeques doesn’t need to be boring. We have put together a few ideas to inspire you to enjoy delicious food no matter what the weather!

Clean Coconut Rocky Road

These are always a hit with the children. They still taste great but this version contains healthy fats from coconut and they are dairy and refined sugar free.

 

 

 

 

 

 

 

Ingredients

100g coconut oil

100g coconut butter

3 tbsp cacao powder

4 tbsp honey (you could substitute with stevia for a sugar free version, or brown rice syrup for a lower glycemic ingredient)

1 large handful of sultanas

organic rice puffs (about 100g)

vanilla essence 2 tsp

METHOD

  • Melt coconut oil and coconut butter with vanilla essence on a low heat on the hob.
  • Whisk the cacao powder and honey into the mixture
  • Combine with rice puffs and sultanas
  • Separate into cupcake cases or into a cupcake tin and press down firmly
  • Refrigerate until hard

 

Homemade Courgette Coleslaw

Delicious side dish at any picnic or barbeque!

 

 

 

 

Ingredients

1 large courgette spiralized or grated

2 large carrots grated

100g homemade or organic mayonnaise (for a vegan version you can use plain coconut milk yogurt).

1 tbsp lemon juice

1 tbsp honey

½ tbsp. chopped garlic

1tsp paprika

Method

  • Combine the mayonnaise with the lemon juice, honey, garlic and paprika.
  • Mix into the vegetables and serve!

Beetroot and Potato Picnic Salad

 

This salad makes an ideal picnic dish – you can prepare it the night before and is delicious eaten cold the following day. Just pop it in a tub and pack it in your picnic hamper! 

It is equally tasty eaten as a warm dish for dinner, but cooking and cooling the potatoes, beetroot and lentils creates resistant starch which feeds the beneficial bacteria in your gut.

 

 

 

 

 

 

 

Ingredients

500g new potatoes

4 medium beetroots

2 red onions

1 can puy lentils

Large bag of rocket

100g walnut pieces

1 tablespoon extra-virgin olive oil

2 tablespoons balsamic vinegar

1 -2 tablespoons fresh dill (or parsley)

Salt and pepper

Method

  • Pre-heat oven to 200˚C /gas mark 4
  • Peel beetroot and cut into cubes – roughly 2cm size
  • Halve potatoes
  • Chop onions into chunky pieces
  • Place beetroot, potatoes and onions in a baking tray
  • Pour over olive oil and mix well
  • Season with salt and pepper
  • Cook in top of oven for 30 mins, tossing every 10 mins or so
  • Add lentils to baking tray and cook for 5 more mins.
  • Take vegetables out of the oven and leave to cool for 5 mins
  • Pour over balsamic vinegar and add chopped dill
  • Cool vegetables and place in fridge overnight.
  • The following day mix the vegetables with the rocket and add the walnut pieces.

Asparagus spirals

 Asparagus is a great source of fermentable fiber which helps to feed to your microbiome.  These are so simple to make and transport well.

 

 

 

 

 

 

Ingredients

Asparagus spears

Pancetta

A little coconut oil or ghee for frying

Method

  • Wrap asparagus spears in pancetta and fry until the spears are getting softer but still firm.