What to Prep for a Picnic Day?

Healthy picnic can be absolutely delicious. Try these fast recipes and let me know which ones you liked the best:

2 servings – 15 minutes prep

Ingredients:

Preparation:

1. Preheat oven to 415oF (213oC). Defrost brown rice tortillas and slice into 1/8’s using a pizza cutter. Place on a baking sheet and bake for 6 minutes.
2. Place avocado in a bowl and mash it well with a fork. Add lime juice and cherry tomatoes. Season with salt and pepper and stir well. Transfer guacamole to a bowl and enjoy with some brown rice chips.

1 serving – 5 min prep

This recipe is perfect for someone who’s following vegan gluten-free diet.

Ingredients:

• 3 1/4 oz – Tofu (regular firm, drained)
• 1 tsp – Miso Paste
• 1/2 tsp Nutritional Yeast
• 1/2 tsp – Apple Cider Vinegar
• 1 tbs – Basil Leaves (chopped)
• Sea Salt & Black Pepper (to taste)
• 1 slice per person – Gluten-Free Bread (toasted)
• 1/4 cup – Cherry Tomatoes (halved)
• 1 tsp – Balsamic Vinegar

Preparation:

1. In a mixing bowl, mash the tofu and miso paste together with a fork until crumbly and wet. Gently fold in the nutritional yeast, apple cider vinegar, and basil. Season with salt and black pepper to taste. Mix well.
2. Spread the vegan ricotta onto the toast and top with tomatoes and balsamic vinegar. Enjoy!

Notes:

Leftovers- Refrigerate the vegan ricotta in a separate airtight container for up to five days. The assembled toast is best enjoyed immediately.

For more flavour – Add garlic powder, onion powder, black pepper, spices or herbs.

If you don’t have Apple Cider Vinegar – Use lemon juice instead.

3 servings – 15 minutes prep

Ingredients:

• Parsley (tough stems removed, finely chopped)
• Mint Leaves (finely chopped)
• Cucumber (medium, finely diced)
• Red Bell Pepper (large, finely diced)
• Green Onion (thinly sliced) Lemon Juice (to taste)
  Sea Salt (to taste)

Preparation:

In a large bowl, combine the parsley, mint, cucumber, bell pepper, and green onion. Add lemon juice and season with salt to taste. Enjoy!

Notes:

Leftovers – Refrigerate in an airtight container for up to four days.

More flavour – Add olive oil, minced garlic, and black pepper to taste.

Added toppings – Diced tomato, quinoa, or cauliflower rice.

Serving size – One serving equals approximately two cups.

4 servings – 15 minutes

Ingredients:

• 2 ozs – Rice Vermicelli Noodles (use whole-grain)
• 3 tbsps Honey
• 2 tbsp Fish Sauce
• 2 tbsp Water (hot)
• 2 tbsp Lime Juice
• 8 Rice Paper Wraps
• 1/4 Iceberg Lettuce (leaves pulled apart)
• 1/2 English Cucumber (sliced)
• 1 cup Thai Basil (stems removed)
• 1 cup Mint Leaves (stems removed)
• 8 ozs Shrimp, cooked (peeled, deveined, halved lengthwise)

Preparation:

1. Cook the rice vermicelli noodles according to the directions on the package. Rinse under cold water and drain. Set aside.
2. In a bowl, whisk together the honey, fish sauce, water, and lime juice. Adjust to taste as needed.
3. Soften a sheet of rice paper underwater by submerging it in a shallow dish for five seconds. Transfer to a plate. Arrange the lettuce, cucumber, basil, mint, vermicelli, and shrimp near the bottom of the wrap. Fold the bottom over the filling, then fold the sides. Tightly roll the rice paper until it is completely wrapped. Transfer to a separate plate and repeat this process until all ingredients are used up.
4. Dip into the sauce and enjoy!

Notes:

Leftovers – Best enjoyed immediately. Refrigerate in an airtight container for up to two days. Separate the rolls with a damp cloth or lettuce leaves to prevent sticking.

Serving size – One serving equals approximately two rolls.

Additional toppings – Add bean sprouts, crushed peanuts, cilantro, or sliced cooked.

No honey – Use sugar, maple syrup, or your sweetener of choice instead.

Hoisin lover – Make a hoisin dipping sauce by mixing equal parts of peanut butter and hoisin sauce. Dilute with water to your preferred consistency.

4 servings – 10 minutes prep

Ingredients:

• 2 cups – Purple Cabbage (leaves pulled apart)
• 8 oz – Sliced Turkey Breast
• 1 English Cucumber (medium, sliced)
• 2 tsps Mayonnaise (use my homemade mayo recipe)

Preparation:

1. Layer the cabbage, sliced turkey, and cucumber on top of each other. Spread some of the mayo on top and wrap tightly into a roll. Repeat until all ingredients are used up. Use a toothpick to help secure the rolls if needed. Enjoy!

Notes:

Leftovers – Refrigerate in an airtight container for up to four days.

Serving size – One serving equals approximately two small rolls.

Additional toppings – Add sprouts or arugula.

1 serving – 4 minutes prep

Ingredients:

• 1/4 cup Dried Apricots (or melon cut in cubes)
• 2 ozs Prosciutto (separated in half)

Preparation:

1. Gently wrap each dried apricot or piece of melon with prosciutto. Enjoy!

Notes:

Leftovers – Refrigerate in an airtight container for up to three days.
Serving size – One serving equals approximately four to five prosciutto-wrapped apricots or pieces of melon

Additional toppings – Add goat cheese, arugula, and walnuts.

1 serving – 5 minutes

Ingredients:

• 2 tbsp – Unsweetened Coconut Yogurt
• 2 tbsp – Pesto
• 2 Carrots (medium, peeled and cut into sticks)

Preparation:

1. In a small bowl combine the yogurt and pesto. Serve with carrot sticks. Enjoy!

Notes:

Leftovers – Refrigerate in an airtight container for up to three days.

Pesto – Use store-bought or homemade pesto.

No carrots – Use bell pepper, cucumber, or celery instead.

6 servings – 15 minutes

Ingredients:

• 1/2 Watermelon (medium, cut into cubes)
• 1/4 cup Mint Leaves
• 1 1/2 cup Feta Cheese (cubed)

Preparation:

Take a toothpick and thread the watermelon, a mint leaf, and feta cheese one at a time. Repeat until each toothpick is full. Serve and enjoy!

Notes:

Leftovers – Refrigerate in an airtight container for up to two days.

Serving size – One serving equals approximately four toothpicks.

More flavour – Drizzle balsamic glaze overtop.

Extra toppings – Add cucumber slices.

8 servings – 20 minutes prep

Ingredients:

• 1 cup – Hazelnuts
• 2 tbsp Cocoa Powder
• 2 tbsp Maple Syrup
• A Pinch of Sea Salt

Preparation:

1. Preheat the oven to 375oF (191oC) and line a baking sheet with parchment paper. Add the hazelnuts and place in the oven for 8 to 10 minutes, until toasted. Remove and rub with a clean kitchen towel to remove the skins. Place in a blender or food processor to chop well. Reserve a small handful of the chopped nuts for rolling the balls in and set aside on a plate.
2. Add the cocoa powder, maple syrup and salt to the hazelnuts and process until the dough comes together.
3. Remove the dough and using slightly damp hands, roll into golf ball-sized balls. Roll each ball into the reserved chopped hazelnuts. Place in a sealed container in the fridge to harden slightly, about 20 minutes. Serve with fresh berries. Enjoy!

Notes:

Leftovers – (there will be none!) – Refrigerate in an airtight container for up to seven days or freeze for up to three months.

Serving size – One serving is equal to one ball.

More flavour – Add vanilla extract.

And don’t forget to bring some fresh fruits or berries, like…

Enjoy your guilt-free picnic!