This menu shares easy recipes that are perfect for taking on-the-goâ they ... ingredients to a food processor and let
Summer picnic menu
healthy on-the-go recipes!
This menu shares easy recipes that are perfect for taking on-the-go– they can all be eaten room temperature or cold so they do not need to be heated up, making them great for picnics, potlucks or healthy lunches!
AVOCADO CHICKEN SALAD yields 8 servings 1 avocado ½ cup (120g) yogurt 2 tsp lime juice ½ tsp salt & pepper (to taste) 1 tsp garlic powder 3 cups (420g) cooked/chopped chicken 4 Tbsp fresh cilantro (to taste) 2 stalks of celery ¼ cup (40g) red onion Mash avocado and combine the next 4 items together to create your "dressing." Add in remaining ingredients and toss to coat, seasoning to taste. Store for later use. RAINBOW MACARONI SALAD yields 8 servings ½ cup (120g) yogurt 1 Tbsp mustard 2 Tbsp lemon juice ½ tsp salt & pepper (to taste) 4 cups (800g) cooked macaroni pasta 2 mini cucumbers, chopped 1 cup (175g) corn kernels 2 green onion stalks, chopped ¼ cup (5g) parsley (to taste) 1 jalapeno, seeded if desired Add first 4 items into a bowl and whisk well to combine. Toss all remaining items into the bowl and coat well in the dressing. Adjust seasonings to taste. Store for later use.
CAPRESE SKEWERS heirloom tomatoes mozzarella balls basil balsamic vinegar Add tomatoes, mozzarella and basil onto skewers as desired and store for later use. Pack balsamic separately for dipping or pouring at the time of eating. HOMEMADE NUTELLA yields 2 1/2 cups 2 cups (300g) raw hazelnuts 2 tsp vanilla extract ½ cup (60g) cocoa powder ⅓-½ (100-150g) cup maple syrup (to taste) ¼ tsp salt 2 tsp coconut oil ¾-1 cup (175mL-230mL) almond milk Roast hazelnuts in the oven preheated to 400°F (200°C) for 6-10 minutes. Add all ingredients to a food processor and let it blend for around 5 minutes. Add almond milk as you go to adjust consistency and scrape down the sides along the way.. Lasts up to 1 month in the fridge.
