Healthy eating in the summer can be easy! Plus, when you take your meals outdoors, it makes it more fun for you and your kids, or adds a little extra jazz to a romantic date-night dinner. That’s why I love the idea of having an easy, backyard picnic! All you need is a large blanket, and some reusable plastic plates and cutlery!
Hint: if you need a reminder as to why getting outside is important, check out this article from Dr. Lawren Chan.
Check out these 4 healthy recipes for your next backyard picnic:
- ½ cup blueberries
- 1/2 cup dry quinoa
- 1/4 tsp salt
- 1 cup water
- 2 green onions or chives
- 4 basil leaves, finely chopped
- 1 red pepper, finely chopped
- Juice of 1 lime
- 2 tbsp olive oil
- Salt and pepper to taste
- In a pot on medium-high heat, add olive oil. Then add quinoa and salt, and toast lightly, stirring consistently to avoid burning.
- When lightly toasted, add water, plus a dash of salt. Cover and let cook according to directions on package (usually about 15 minutes on low heat).
- When quinoa is done cooking, let cool completely.
- Once cooled, add basil, red pepper, green onions, quinoa and blueberries. Mix thoroughly.
- Drizzle lime juice and olive oil over mixture, mix thoroughly. Add salt and pepper to taste.
Chicken rice paper rolls
- 8-10 rice paper wraps
- 1 chicken breast
- 1 cucumber, matchstick slices
- 1 carrot, matchstick slices
- 1 red pepper, finely sliced
- 5 lettuce leaves, cut in half horizontally
- In a large bowl, add hot water (not too hot to touch) to moisten the rice paper.
- Individually, submerge the rice paper wrap in the water for a few seconds. Lay flat on a solid surface.
- Add remaining ingredients in the middle of the wrap, and roll!
- Roll tip: don’t over stuff your wraps, and pull tight! The wraps are tougher than you think.
- 8 skewers
- 1 red onion, cubed
- 1 red pepper, chopped into squares (about 1cm)
- 10 button mushrooms, cut into quarters
- Options: cubed chicken breast, cubed tofu, shrimp
- 2 tbsp olive oil
- 2 tbsp mustard
- 1 tbsp raw honey
- ½ tsp. Salt
- ½ tsp. Pepper
- Add all ingredients to the skewers, alternating type of vegetables. Lay all skewers in a shallow pan or baking dish.
- In a bowl, whisk together all marinade ingredients.
- Pour marinade over skewers, coating completely. Let sit for 30 minutes in fridge, or overnight.
- Cook on the BBQ at medium-high heat until vegetables (and meat if used) are cooked.
Fresh Potato Salad
- 2 cups mini potatoes, chopped into halves and quarters (depending on size)
- 2 green onions, thinly chopped
- 2 tbsp. Olive oil
- Juice of 1 lemon
- 1 tsp freshly chopped dill
- 1 tbsp. Dijon mustard
- 2 hard boiled eggs
- Boil potatoes until lightly tender (you should be able to easily put a fork through it) When finished, drain water from potatoes and rinse with cold water.
- In small pot, hard boil eggs (approximately 10 minutes). When finished, drain water and place eggs into an ice bath. Peel and chop.
- Add potatoes, hard boiled eggs, and remaining ingredients in a bowl. With the back of a fork, lightly mash and mix ingredients together. It should still have large potato chunks.
If you’re looking for more healthy-eating ideas, aside from backyard picnic recipes, chat with our Registered Holistic Nutritionist!