9 Healthy Picnic Food Recipes (2024)

2 cups watermelon, cubed

2 cups honeydew melon, cubed

2 cups cantaloupe, cubed

1 lemon, juiced

¼ cup fresh mint leaves, chopped

2 tbsp Parmesan cheese, garnish (optional)

1

Place melon cubes in a large serving bowl. Pour lemon juice over melon and top with mint leaves and Parmesan cheese, if using, and toss gently.

Nutrition Facts

1 tbsp avocado oil

1 lb boneless skinless chicken breast halves, cut into 1-inch cubes

1 tbsp chili powder

1 avocado

2 tbsp low-fat cottage cheese (or Greek yogurt)

1 lime, juiced

1 tsp ranch seasoning blend

1 ½ cups cherry tomatoes, halved

1 cup canned corn, drained and rinsed

1 medium red onion, thinly sliced

1 large head broccoli, rinsed and chopped into florets

1

In a large skillet over medium heat, add avocado oil. Place chicken in skillet and sprinkle chili powder over chicken. Cook, stirring often until browned, about 8 to 10 minutes. Remove from heat and cool.

2

In a food processor place avocado, cottage cheese, lime juice and ranch seasoning and process until smooth, about 30 seconds to 1 minute.

3

To assemble the mason jars, divide the dressing among four 32-oz jars with lids. Repeat with remaining ingredients, layering tomatoes, chicken, corn, red onions, and broccoli. Place lids tightly on jars and refrigerate until ready to eat.

Nutrition Facts

1 medium eggplant, thinly sliced

2 medium zucchinis, thinly sliced

1 large red bell pepper, thinly sliced

1 medium red onion, thinly sliced (optional)

3 tbsp extra-virgin olive oil (or avocado oil)

¼ tsp kosher salt

⅛ tsp freshly ground black pepper

¼ cup fresh parsley, chopped (or mint leaves)

¼ cup reduced-fat feta cheese, crumbled (or goat cheese or vegan cheese)

4 medium-sized whole wheat flatbreads (or tortilla)

½ cup hummus

1

Heat a grill or grill pan over medium-high heat. Brush eggplant, zucchinis, bell pepper, and red onion with olive oil and sprinkle with salt and pepper.

2

Place vegetables on grill, and cook until lightly charred, about 5 to6 minutes. Flip and cook another 2 to3 minutes until tender. Remove from heat and place cooked vegetables in a large mixing bowl. Add chopped parsley and feta cheese and toss to combine.

3

Spread 2 tbsp hummus over each flatbread. Divide veggie mixture evenly among the flatbreads. Fold flatbread over the mixture and secure together with string or wrap in aluminum foil.

Nutrition Facts

2 cups chickpea penne pasta (lentil or whole wheat pasta)

4 tbsp extra-virgin olive oil, divided

1 medium zucchini, diced

1 large red bell pepper, diced

1 cup French beans, sliced in half

1 small red onion, diced

½ cup sweet peas (optional)

2 tbsp red wine vinegar

1 tbsp nutritional yeast (optional)

¼ tsp kosher salt

⅛ tsp freshly ground black pepper

1 cup fresh basil leaves, loosely packed, garnish

1

In a large pot, cook pasta according to package directions. Drain and set aside.

2

In a large non-stick skillet, turn on the stove to medium-high heat. Add 1 tbsp olive oil, zucchini, red bell pepper, French beans, and red onion. Cook for 7 to 8 minutes, until vegetables are slightly tender. Turn off heat, stir in sweet peas, if using, and cooked pasta.

3

In a small bowl, whisk together remaining 3 tbsp olive oil, red wine vinegar, and nutritional yeast, if using. Season with salt and black pepper and pour dressing over pasta and veggie skillet. Toss until mixed. Garnish with basil leaves. Enjoy warm or cold.

Nutrition Facts

2 ½ cup frozen strawberries

2 tbsp chia seeds

1 tsp pure vanilla extract

1 cup quick oats

½ cup whole wheat flour

3 tbsp honey

1 tbsp ground cinnamon

¼ tsp baking powder

⅛ tsp kosher salt

½ cup peanut butter (or almond butter)

1

Preheat oven to 350 degrees F and line an 8-x-8-inch square baking pan with parchment.

2

Place strawberries in a small saucepan over medium heat until berries begin to bubble and cook, about 10 minutes. Remove from heat, mash strawberries using a fork and stir in chia seeds and vanilla extract. Let cool for at least 30 minutes. Jam will thicken as it cools and reduce down to about 1 ¼ cups.

3

In a large mixing bowl, whisk together oats, flour, honey, cinnamon, and baking powder. Stir in peanut butter. Mixture will be sticky and crumbly. Press ⅔ of the mixture into the prepared pan, reserving ⅓ for topping.

4

Spread strawberry chia jam in an even layer over the oat layer. Sprinkle remaining oat mixture on top of the jam layer and gently press it into the jam layer.

5

Bake for 25-30 minutes, until golden brown.

Nutrition Facts

3 ½ cup water (or sparkling water)

4 limes, juiced (½ lime juice)

2 tbsp maple syrup

1 lime, thinly sliced, for garnish

1

Pour water, lime juice, maple syrup, and 2 cups of ice into a large pitcher. Stir with a large wooden spoon.

2

Divide among 8 glasses and garnish with lime slices.

Nutrition Facts

2 lemons, juiced

2 cloves garlic

1 can chickpeas, drained and rinsed

½ tsp baking soda

⅓ cup tahini

½ tsp kosher salt

½ tsp ground cumin

2 tbsp olive oil

1

Place lemon juice and garlic in a food processor or blender, and process until well blended. Leave in the processor and prepare the other ingredients.

2

Pour chickpeas into a small saucepan and sprinkle baking soda over them. Top chickpeas with enough water to cover them by about 2 inches. Place the pan over high heat and bring to a boil. Continue to boil, reducing heat as needed, for 20 minutes. Remove from heat, drain chickpeas, and rinse them thoroughly under cold water. Add chickpeas to the food processor.

3

Add remaining ingredients to the food processor and blend on high until the mixture is completely smooth. Serve immediately or store in an airtight container in the refrigerator until serving.

Nutrition Facts

2 limes

½ tsp kosher salt

¼ tsp freshly ground black pepper

½ English cucumber, diced

2 peaches, diced

½ red bell pepper, diced

¼ medium red onion, diced

¼ cup fresh cilantro, finely chopped

1 jalapeño, finely chopped

1

Zest 1 of the limes. Into a small bowl, squeeze the juice from both limes. Add salt, pepper, and zest to lime juice.

2

Place the remaining ingredients in a large serving bowl and gently toss to combine. Drizzle with lime juice mixture and toss again. Chill until serving.

Nutrition Facts

1 large head broccoli, rinsed and chopped into florets

1 medium carrot, shredded

1 cup red grapes, halved

¼ medium red onion, diced

¼ cup sliced almonds

½ cup plain nonfat Greek yogurt

1 tbsp honey

2 tbsp white wine vinegar

2 slices bacon, cooked until crisp and broken into bits

1

In a large bowl, combine broccoli, carrot, grapes, onion, andalmonds.

2

In a small bowl, whisk together yogurt, honey, and vinegar. Pour dressing over the broccoli mixture, and toss gently to evenly coat.

3

Sprinkle bacon over top before serving.

Nutrition Facts