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.









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


  • 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!






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


  • 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.









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


  • 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.








Asparagus spears


A little coconut oil or ghee for frying


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