Originally published in The Chalkboard Magazine
When summer rolls around, there’s nothing more fun than picnicking at outdoor concerts and movies. But if you’ve ever bought a pre-made picnic box, you probably know that it can be hard to find one that’s both healthy and delicious. The good news is that it’s actually really easy to create your own gourmet spread, and I’m excited to show you how with this healthy summer picnic menu.
Every item on the menu is delicious, made from real food ingredients and is completely free of dairy, gluten and refined sugar — so you’ll love the taste of it, but you won’t be left feeling unwell after you eat it. And the best part is that this menu is super easy to throw together. It includes several foods where the only effort required on your part is to pick up the items at your organic grocery store. The few simple recipes the menu does include are quick and easy to prepare. So the next time you’re picnicking at an outdoor event, skip the done-for-you picnic boxes and try making your own healthy version instead:
FOR STARTERS:
Castelvetrano olives
Marcona almonds
Miyoko’s Organic Aged English Smoked Farmhouse Vegan Cheese
Mary’s Gone Crackers Organic Herb Crackers
FOR THE MEAL:
Pre-cooked, organic rotisserie chicken served with Chimichurri Sauce*
(Get the recipe Monday!)
Bibb lettuce, peach, heirloom tomato & roasted chickpea salad with peach balsamic vinaigrette
FOR DESSERT:
Fresh figs
Mason jar mini cherry almond lucuma crumble
(gluten-free, dairy-free, grain-free, refined sugar-free)
BIBB LETTUCE, PEACH, HEIRLOOM TOMATO & ROASTED CHICKPEA SALAD WITH PEACH BALSAMIC VINAIGRETTE
Serves 2
INGREDIENTS:
For the salad:
4 cups bibb lettuce, torn into pieces
1/2 cup sliced fresh peaches
1/2 cup roasted chickpeas
1/4 of a red onion, sliced
1/4 cup sliced heirloom tomatoes
Himalayan pink salt to taste
peach balsamic vinaigrette
For the roasted chickpeas:
1 15.5 oz can organic chickpeas (rinsed, drained and patted dry)
1 Tbsp extra-virgin olive oil
Himalayan pink salt to taste
For the vinaigrette:
1/4 cup + 2 Tbsp good quality balsamic vinegar
1/4 cup + 2 Tbsp extra-virgin olive oil
1/2 cup chopped overripe peaches
Himalayan pink salt to taste
DIRECTIONS:
For the salad:
In a large salad bowl, combine lettuce, peaches, chickpeas, onion and tomatoes.
Toss salad with enough peach balsamic vinaigrette to coat.
Adjust salt to taste.
Serve and enjoy!
For the roasted chickpeas:
Preheat oven to 350 degrees F.
Toss ingredients on a parchment-lined baking sheet.
Roast for approximately 20 minutes or until lightly golden.
Remove from oven and let cool.
Set aside 1/2 cup for salad and reserve the rest for later use.
For the vinaigrette:
Add ingredients to Vitamix or other high-speed blender and blend until ingredients are emulsified.
Adjust salt to taste.
Serve with bibb lettuce, peach, heirloom tomato and roasted chickpea salad and enjoy!
MASON JAR MINI CHERRY ALMOND LUCUMA CRUMBLE
Serves 4
INGREDIENTS:
For the jars:
16 oz frozen organic dark sweet cherries
2 Tbsp purified water
1 Tbsp lucuma powder
1 tsp almond extract
1 tsp honey
1 tsp arrowroot powder
crumble
For the crumble:
1/2 cup sliced almonds
1 cup almond flour
2 Tbsp arrowroot powder
1/4 cup + 2 Tbsp Nutiva organic coconut oil with butter flavor, melted
6 Tbsp coconut sugar
2 Tbsp lucuma
1/4 tsp Himalayan pink salt
DIRECTIONS:
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