With warmer temperatures settling in, getting outdoors with friends and family is likely to include picnics in back yards and parks. While gatherings like this are fun, sometimes the menu may leave something to be desired. Staples often include heavy mayonnaise potato salad, sub sandwiches, and potato chips and dip. The good news is we can swap out the old standbys for healthier, tastier options.
What to Pack for a Picnic
A great picnic should include foods that are easy to handle, pack, and eat. Instead of less healthy options like chips and dip, opt for hummus with sliced vegetables. Make it colorful with sliced bells peppers, cucumbers, and jicama. Something I recently discovered that goes well with hummus is sweet, spicy, and tangy juanita piquante peppers. Pico de Gallo is another great substitute for dip. Serve it with grain-free tortilla chips or, if you do go for corn tortilla chips, try to select varieties that are non-GMO or organic.
For the main dish, we can make a low-calorie, tasty, mini chicken salad jicama wraps. Take any chicken salad recipe, and in place of regular mayonnaise, use avocado mayonnaise. Then replace three quarters of that mayo with plain low-fat yogurt. Add in lots of chopped celery and red onion to really kick up the flavor. We can even add nuts to the mix for a great taste and texture. For the vegetarians, spread the jicama wraps with hummus then layer fresh spinach, sun dried tomatoes, and sliced carrots.
Fresh fruit salad is always a popular item at picnics. Berries are the lowest in sugar and highest in fiber, followed by melons. Mix cubed honeydew and watermelon with blueberries and strawberries.
According to the 2023 Environmental Working Group (EWG) Dirty Dozen list of the crops that have been sprayed with the most pesticides, strawberries, spinach, celery, bell peppers, and tomatoes are in the top 12. Purchase these organically, if possible.
And no picnic would be complete without dessert. This brownie recipe is sugar-free, high in fiber, and tastes amazing.
Ingredients:
- 2 tsp. of vanilla extract
- ½ tsp. of sea salt
- 1 cup of erythritol
- 8 oz. of unsweetened baking chocolate
- 2/3 cup coconut milk
- 2 ounces walnuts, crushed
- 1 ½ cups butter
- 6 large eggs
- 1 cup coconut flour
Instructions:
- Preheat oven to 350 degrees. Coat a 17 x 11-inch pan with cooking spray.
- Melt butter and chocolate over low heat. Remove and cool.
- Mix eggs, erythritol, coconut milk, and vanilla.
- Fold flour into egg mixture and stir.
- Mix in chocolate and stir until smooth.
- Fold in nuts
- Pour in pan and bake 20-25 minutes.
Makes 24 brownies.
Recipe from “Guiltless Desserts” by Healing Gourmet
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