There is nothing that my family loves more than summertime picnics. Whether it be a picnic at the beach, the park, on a hike or just at the local library, there is something about laying out a blanket, sitting on the ground and eating in nature. It just slows everything down and really allows you to enjoy life for a minute. To relax and just be grateful for all we have.
In honor of some of our favorite summertime picnics this summer, I’m sharing with you some 6 great make ahead and go recipes…..And they’re all kid approved!
Jocelyn’s Super Easy Hummus and Veggies
My kiddos love hummus and its so easy to pack and go for a snack or as part of a meal.
2 cups cooked chickpeas or 2 cans chickpeas, rinsed throughly
1 clove garlic
1 handful cilantro
1 teaspoon sea salt (taste as you may need to add a bit more depending on if you’re using canned or fresh chickpeas)
1 teaspoon pepper
1/4 teaspoon cumin
1/4 cup tahini (ground sesame paste)
1/4 cup extra virgin olive oil (may need more depending on consistency)
Place all ingredients in a food processor and pulse till well blended.
Pour in olive oil as the mixture combines till you’ve reached your desired consistency.
Serve with chopped veggies (carrots, celery, broccoli, different colored bell peppers)
Kid tip: Let your kids choose the veggies. They’ll be more apt to eat them.
Smoothies are great to take on the go. Just keep them in a shaker bottle then give a little shake to combine in case it has separated once you get to your picnic spot.
3/4 cup frozen mixed berries
3/4 cup organic vanilla yogurt
1 cup fresh spinach
1/2 cup 100% pomegranate juice
1/2 squeezed lemon
1 teaspoon lemon zest
1/2 cup almond milk
3-4 ice cubes
Blend until well combined.
Kid tip: This mixture will stain, so serve with a straw. Anything drunk out of a straw is so much more fun anyway!
No picnic is complete without finger food! And finger food that’s healthy and can be eaten on the go, is even better!
3 boneless, skinless chicken breasts
1/4 cup coconut flour
1/4 cup quinoa flour
1/4 cup wheat germ
1/4 cup almond flour
1 tablespoon ground flax seed
1/2 teaspoon sea salt
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 cup chicken broth
1 large egg
1. Preheat oven to 400 degrees. Coat baking sheet lightly with olive oil.
2. Cut chicken into strips.
3. Combine all dry ingredients in a zip lock bag. Shake to mix. Combine chicken stock and egg. Dip chicken in the egg mixture and then in coating mixture (I do several together to save time.). Shake to coat well, then place on baking sheet. Bake for 10 – 15 minutes.
4. * At this point you can let your extra batches cool, then place in freezer bags of 6-12 and freeze for a later date. They’ll keep for up to 3 months.
5. Finish under the broiler for 2-5 minutes for a deep brown and crispy exterior.
* if using frozen just reheat with step 5 for 8-12 minutes.
Honey Mustard Dipping Sauce
1 tablespoon spicy mustard
1 1/2 teaspoon honey
Kid Tip: Let them make the dipping sauce or use ketchup…no one’s watching! 😉
Tomato, Cucumber and Avocado Salad
This is one of my summertime favorites which you can frequently find in my fridge. All the ingredients are so fresh this time of year, it makes up fast and can travel easily.
2 tomatoes, diced
2 medium cucumbers, diced
1 avocado, sliced and diced
5 green onions, sliced
1/4 cup favorite vinegrette
sea salt to taste
Combine all ingredients and serve.
Kid Tip: Place some diced tomatoes and cucumber in a separate container with just a dusting of sea salt. Since they’re summertime fresh, they’ll still taste great and be more likely to be eaten by little ones!
Double Decker PB&J
My kids love these and to be able to serve them peanut butter and jelly without added sugars makes me love ‘em too!
5 pounds fresh or frozen strawberries. sliced
1 tablespoon lemon juice
1 tablespoon water
Combine all ingredients in a saucepan and bring to a boil. Lower to a simmer and simmer, stirring frequently for 50 minutes. Store in an airtight jar in the fridge.
100% whole wheat bread
organic natural peanut butter
Spread 1 tablespoon peanut butter on 1 slice of bread and 1 tablespoon strawberry jam on another slice of bread and combine together.
On other side of strawberry jam side of bread, spread 1 tablespoon strawberry jam and on another slice of bread spread 1 tablespoon of peanut butter. Combine together.
Slice in 4 triangles.
Kid Tip: Use a cookie cutter to cut into different shapes for a fun twist on triangles.
Fruit Salad with a Twist
A little salty, a little sweet…thats always a juicy combination! Just don’t follow my children’s example and eat all the chocolate chips first!
1 small cantalope, diced
1 small honeydew melon, diced
1 small watermelon half, diced
3 bananas, sliced
1 cup blueberries
1 cup raspberries
1 cup salted, roasted pistachios, crushed
1 cup dark chocolate chips
Combine all ingredients and serve.
Kid Tip: Serve in an ice cream cone with a fork and let them eat the cone afterward!