Healthy & Delicious Picnic Food Recipes

There is something so magical about a picnic.

Packing a basket of lovely scrummies and heading into nature.
Basking under the sun's rays.
Breathing in that fresh air.
 Kids laughing.
Relaxing.
 Everybody slowing down for awhile and enjoying the sights and sounds of nature.

It is a joyful escape from our busy schedules, a really great way to have some downtime together as a family and with friends.
To me at the heart of a picnic is also the glorious food.
I love food and I love making food so the idea of picnic is always an exciting opportunity to me to bring some lovely recipes, ingredients and food creations together and share them with loved ones, even better is when we can all bring some food creations we have made to share and bond over our food together.

Here are some of my favourite picnic food ideas X

Spelt TomatoTartAs seen in Holistic Bliss Magazine HERE

Carrot & Zucchini Rolls RECIPE (super easy)

Perfect Kids in the Kitchen recipe

 Healthy Cacao and Maca Bliss Balls RECIPE

 Sundried tomato & marinated feta savoury muffins RECIPE 

Tasty Tempeh chickpea bites RECIPE

No added sugar - choccyliscious muffins RECIPE
All the yummiest of chocolate indulgenec without the refined sugar!

 Pineapple & Sweet Corn Mini Quiches RECIPE (Super Easy)
Great Kids in the Kitchen recipe!

Smoked Trout, Avocado & Pomegranate Salad RECIPE

Mushroom and Brie Cheese Strudel RECIPE

Chocolate zucchini and chia seed cake RECIPE

Spinach, Pesto and Feta Savoury Scrolls with Quinoa and Avocado Oil RECIPE

Moist Carrot and Ginger Cake RECIPE

And by popular request from FACEBOOK
My Mushroom and Quinoa mini pasties

Ingredients

• 200 grams fresh mushrooms
• 3/4 cup Quinoa flakes
• 1 leek, finely chopped
• 4 teaspoons garlic (or to taste)
• 1 teaspoon turmeric
• 1/2 teaspoon curry powder
• Himalayan salt to taste
• 2 sheets puff pastry or your own homemade puff pastry alternative
• 1 free range egg
• 1 free range egg yolk

Method

• Pre heat oven to 180'c.
• Line two baking trays with baking paper.
• De - frost pastry just slightly. 
• In a frying pan saute the leek and garlic together until lightly transparent.
• Add in the turmeric, stir through.
• Add all the mushrooms, stir together over a medium heat until all the mushrooms are lightly collapsed.
• Remove from heat, mix mushrooms mixture with the quinoa flakes and whole egg until all well combined.
• Lay a sheet of puff pastry out on a bench. Cut into 16 small squares.
• Place a small amount of the mixture in the middle of a pastry square.
• Pick up two opposite corners and bring together, then do this with the other two and you should have a little square parcel. Pinch the edges together.
• Continue with all the pastry squares, placing them onto the trays with baking paper.
• Lightly whisk the egg yolk and use a pastry brush to brush the little pasties.
• Bake in the oven until they are golden brown.
• Cool on a wire rack.
• Serve.

Notes

• These are really quick and easy, tasty and perfect for picnics and lunch boxes.
• You can really increase the garlic in these to give them a great, rich flavour and cold fighting power!
• You can use normal quinoa, pre cooked and cold if flakes are unavailable.
• Use bigger squares to make bigger pasties.

Toddler Tips

• These are excellent for toddlers due to the great little hand friendly sizing.
• Add some cheese to make them extra tasty.

Happy Picnicking!!

Rebecca xx

Recipes, photography and text by Rebecca Mugridge
(c) RebeccaMugridge 2013