EAT THIS! Packable Picnic Foods

Posted on July 8, 2012 by

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These recipes are perfect for summer picnics, pot lucks, and travel.  We like to call this true fast food – meaning it’s really ALL food and it’s fast!

FOOD  |foōd|: any nutritious substance that people or animals eat or drink, or that plants absorb, in order to maintain life and growth.

Enjoy!

Flax Focaccia Bread

This is a delicious bread. You can add seasonings to it, like garlic and green onion, if you want a savory bread – or sweeten it and add cinnamon and raisens for a sweet breakfast bread. Try it like this, first, and see if you like it just the way it is! Serve it with a soup and or salad, try it as an open faced sandwich, or enjoy as a snack!

Ingredients:

2.3 oz extra virgin coconut oil

1 TBS coconut palm sugar

5 eggs

16 oz flaxseed

.5 oz baking powder

.5 cup water

Instructions: 

Preheat oven to 350. (grind your own flax seed in a coffee grinder, spice mill or blender – do NOT buy it pre-ground in the store!) In a large bowl, combine the flax and baking powder (and dry seasonings if you are using any) and mix well. Now add the oil, water, and eggs and mix it all up – allow to sit for about 3-5 minutes to thicken. It will get quite thick. Line a large baking tray with 1 to 2 inch sides with oiled parchment paper. Pour the batter into the pan and spread it out to whatever thickness you want, but at least .5 inch thick. Bake it for about 20 minutes – it should spring back a bit when you press it with your finger. Let it cool and then cut it however you like.

Cabbage Fruit Salad

A lovely way to enjoy the colors of the season! 

Ingredients:

.25 cup unsweetened almond milk

2 apples

4 cups purple cabbage, chopped

.25 cup dried currants

1 cup grapes

1 TBS raw honey

1 TBS fresh lemon juice

2 oranges

.5 cup GT All Good Mayo

1/3 cup raw walnuts

Instructions: 

Chop oranges and apples. Cut grapes in half. In a large bowl, toss cabbage, oranges, apples, grapes and currants. Cover and refrigerate. In a small bowl, combine the veganaisse, almond milk, lemon juice and honey; cover and refrigerate. Just before serving, stir dressing and walnuts into salad.

Cameron’s No Potato Salad

Make this recipe using the same kinds of spices or ingredients that you enjoy in potato salad – in fact, that is important for the success of this dish. Follow it the way it’s written and you’ll enjoy it this way, too! You can steam or roast the cauliflower. I like the flavor of it when it’s roasted – plus it’s easier than steaming.

Ingredients:

2.3 oz GT All Good Mayo (or to taste)

1 TBS dill pickle relish

1 head cauliflower

2 celery stalks, diced

2 eggs

1 TBS mustard

2 oz onion, diced

.25 tsp cayenne pepper

.5 cup red bell pepper, diced

black pepper to taste

Instructions: 

Break the cauliflower into little bitty florets about 1 inch (important!). Scatter in a baking dish and roast at 375 for about 15 minutes until cooked. (alternatively, you can steam them but don’t let them get too soft!) Allow to cool. Gently toss all ingredients and refrigerate. Garnish with fresh parsley.

Carrot Apple Salad

Light & enjoyable, great for making ahead and keeping on hand.

Ingredients:

1 apple

2 cups carrots, grated

3 TBS fresh lemon juice

2 TBS black raisins

Instructions: 

Grate carrot; finely dice apple. Toss with raisins, stevia, and lemon. Refrigerate or serve immediately.

Chicken Salad Wraps

Delicious; easy to make ahead; easy to travel with Add curry powder if you like it spicy! 

Ingredients:

1 apple

.25 cup celery

8 oz cooked chicken

1 TBS fresh lemon juice

.25 cup onions

.25 cup red bell pepper

3 TBS GT All Good Mayo

Instructions: 

Chop cooked chicken breast. Dice onion, celery, red pepper and apple fine. Add to chicken. Moisten with Veganaise and added lemon juice; season with black pepper. Divide into 4 portions and wrap each in a butter leaf or two. Serves 2.

Mariah’s Meat Cupcakes

Fast food. These freeze well, travel well, and are delicious hot out of the oven, cold, or warmed up. Any combination of ground meat will work well. 

Ingredients:

3 eggs

1 lb ground emu

2 lbs ground turkey

2 cups onions, chopped

.5 cup fresh parsley

Instructions: 

Lightly oil a 12 cup muffin tin with extra virgin coconut oil. Preheat oven to 375. Mix all ingredients. Use 2 TBS of salt free seasoning. Divide among 12 oiled muffin tins (about 5 oz meat per cup). Bake for 20-25 minutes, until firm and browned. If you like, you can spread tomato sauce on the top of each meat cake before baking.

Carrot Apple Muffins

Dates sweeten this recipe. Great for folks really missing baked goods. You can substitute either all coconut flour or all almond flour in this recipe.

Ingredients:

1 cup almond flour

5 gram apple cider vinegar

1.5 cups unsweetened applesauce

2 tsp baking soda

1.5 cups carrots, grated

1.5 TBS ground cinnamon

1 cup coconut flour

8 oz dates

4 eggs

Instructions:

Preheat oven to 350. Lightly oil a 12 cup muffin tin with Grapeseed non-stick spray, or use paper muffin tin liners. In small bowl combine almond flour, coconut flour, baking soda, and cinnamon. Toss the carrots with the dry ingredients. In food processor combine dates, applesauce, eggs, and vinegar; process until smooth.  Transfer mixture to large bowl and blend dry mixture into wet until thoroughly combined.  Spoon mixture into muffin tins.  Bake 25-30 minutes, until lightly browned on top. They should spring back when poked with a finger.

Posted in: Eat This!