Summer Picnic Menu + Vegan Nutella | Healthy Lunch Recipes – Mind Over Munch

Hey munchies summer is just around the
corner and this time of year I get a lot of requests for potluck ideas, cookout
recipes, on-the-go lunches, and so on. So I thought it would be fun to share a
variety of dishes that are very versatile in the form of a picnic menu.
Of course you don’t need to use them for a picnic but I thought it was a fun way to
present the recipes. All of these items are intended to be eaten cold or at room
temperature so you don’t need to worry about heating them up which makes them
perfect for a picnic or potluck. The first picnic basket item is going to be my caprese skewers.
For this recipe you will need heirloom or cherry tomatoes, mozzarella
balls, and basil leaves. Grab a wooden skewer and load it up with your
ingredients as you’d like. Look how beautiful and delicious. It
looks just like summer on a stick. Transfer your skewers into a mason jar and
then seal it up to take it on the go. And it wouldn’t be a complete caprese
without some balsamic, so I am packing mine in a little to go container to
drizzle on top or dip at the time of eating. Next let’s make my rainbow
macaroni salad. For this recipe you will need cooked elbow noodles; red, green, and orange
bell peppers or whatever you’d like; mini cucumbers; corn; green onion; parsley;
jalapeno seeded if desired; yogurt you can use Greek for added protein and
creaminess or you can use dairy free like soy or coconut yogurt if you
prefer Vegan just make sure that you get a plain flavored one and if you
aren’t a yogurt fan then sour cream or mayonnaise will work just fine; Dijon mustard; lemon juice; and salt and
pep. So you’ll see a lot of veggies are listed as ingredients that’s because
whenever I make a pasta dish whether it’s warm or cold I love to volumize.
I pretty much add equal parts or more veggies to the pasta. This bulks up the dish
and we can enjoy carb filled dishes knowing there’s more nutrition to them
than just pasta thanks to the beautiful colorful veggies. In a large mixing bowl add your yogurt,
mustard, lemon juice, and salt and pep. Mix to combine. Then you simply add all
the rest of your ingredients and toss to coat. Transfer to a large mason jar or
whatever you want to store your picnic items, in seal it up, and it’s ready to go.
Next let’s make my creamy avocado chicken salad. For this recipe you will
need pulled or chopped chicken, avocado, yogurt again Greek, dairy-free, or sour
cream are fine, celery, red onion, cilantro, lime juice, garlic powder, and salt and pep. In a
large mixing bowl adding in your avocado and mash it on up. Then you could add
your yogurt, lime juice, garlic powder, and salt and pepper. Mix well to combine. Then
simply add the rest of your ingredients and toss to coat. Transfer to a mason jar,
steal it up, and you’re good to go. Every picnic needs a little bit of fruit
and this is an easy one, frozen grapes. Take some washed grapes
pick them from their stems and place them into a freezer bag. Then you can
transfer to the freezer overnight. When it’s time to go take out those bad boys
and enjoy. Frozen grapes are such a delicious and refreshing summer treat. It’s also
fun to do this with blueberries. Lastly we cannot forget about dessert, my
nutella stuffed strawberries using homemade vegan Nutella. For my homemade
Nutella you will need hazelnuts, cocoa powder, maple syrup, almond milk,
coconut oil, vanilla, and salt. First we gotta toast up our hazelnuts. I
transfer them onto a baking sheet and place them into the oven preheated to 400
degrees Fahrenheit for about six to eight minutes. Allow to cool slightly
and then into your food processor you can add in those toasted hazelnuts along with
your other ingredients. Blend it up well until combined. You may need to add a little bit of
extra almond milk depending on how thick or thin you want your homemade Nutella to be. Let it run
for about five minutes scraping down the sides along the way. Next, it is time to stuff the
strawberries. Now you could of course just spoon the Nutella in but I am
getting a little bit fancy here for our picnic. Grab a piping bag clip the end off and place
in icing tip inside. Fold it over and place the bag into a glass-like so to
hold up straight and then you can fill it with your homemade Nutella. Next you
grab your strawberry pick off the leaves and I I’m using this nifty little strawberry
holer to pull out the center but of course a paring knife would work just as
well. Use your piping bag to load your strawberry up with Nutella by putting pressure
on the back end of the bag and then releasing at the top. To take these on
the go grab an old egg carton and place in each strawberry. Isn’t that so cool? Thank you
pinterest. Close it up and it’s ready to go easy peasy. So that is my summer picnic
menu for today. You’ve got a well-rounded healthy meal that is refreshing easy to
pack on the goal and it can all be served cold so you don’t have to stress
about warm food. Can I get a thumbs up for that? Don’t forget to comment below and
let me know which of these recipes you are most excited to try and tag me on
social if you try out these or any of my recipes. If you want to learn more about
prepping and storing food efficiently and effectively I encourage you to check
out my meal prep a beginner’s guide ebook and if you use the code PICNIC at you can get 10% off any ebook or package of your choice for the next 48
hours. Also all of these recipes are available in the PDF download in the
description below so you can download it for your convenience I hope you enjoy. Have a
wonderful week I will see you next Thursday and remember it’s all a matter
of Mind Over Munch.

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