Going on a picnic, but don’t know what to pack? Try out one of these recipes to keep your family happy and healthy while out in the sun!
 

Curry Chicken Salad Wrap:

What you’ll need:

  • 2 cups of shredded cooked chicken
  • 1 medium green apple, chopped into small cubes
  • 4 scallions, chopped
  • 5 ounces plain Greek yogurt
  • 5 ounces mango chutney
  • 1 teaspoon curry powder
  • Zest of 1 lime
  • 1 tablespoon of lime juice
  • 4 tortillas (or substitute, such as lettuce leaves)
  • Shredded lettuce

How to prepare:

  1. Combine the Greek yogurt, chutney, curry powder, lime zest, and lime juice in a small bowl, and mix until smooth.
  2. Mix the chicken, chopped apples, and scallions into the sauce and toss until evenly coated.
  3. Lightly warm your tortillas in a pan on the stove to make them soft. Fill the tortillas with chicken salad, top with shredded lettuce, and roll into a wrap.

Check out the original recipe here.
 

Edamame Hummus:

What you’ll need:

  • 2 cups shelled edamame
  • 1/3 cup of water
  • 3 tablespoons rice vinegar
  • 2 tablespoons tahini
  • 3 tablespoons olive oil
  • 1 clove of garlic, minced
  • ½ teaspoon salt
  • Ground black pepper to taste

How to Prepare:

  1. Combine all ingredients in a food processor or blender and blend until smooth.
  2. Season with additional salt and black pepper to taste.

Check out the original recipe here. 
 

Strawberry Fruit Roll Ups:

What you’ll need:

  • 8 ounces strawberries
  • 1 tablespoon lemon juice
  • 3 tablespoons sugar, or sweetener of choice
How to prepare:
  1. Wash the strawberries and trim off the stems. Place them in a blender or food processor and blend until smooth, about a minute total. There should be no chunks of fruit left in the mixture.
  2. Transfer the strawberry puree into a saucepan, adding in the lemon juice and sugar as well.
  3. Stirring frequently, cook the puree on medium high for approximately 10 minutes, until the mixture has thickened into a jam-like consistency.
  4. Preheat the oven to 170° F.
  5. Pour the puree onto a baking sheet lined with parchment paper. Spread the mixture with a spatula until it’s thin enough to see through, around 1/8 inch thick.
  6. Cook in the oven for 3-4 hours. The mixture should be tacky, but not sticky to the touch. Remove from the oven and let it cool completely. Transfer to a cutting board lined with wax paper, and use a pizza cutter to cut long strips. Roll them up into fruit rollups, and secure with a bit of tape.

Check out the original recipe here.

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