Healthy Summer Picnic Hacks
Summer’s here and it’s too hot to eat indoors – so why not head to park, lake or mountains with a picnic?
With seasonal produce at its peak, it’s the perfect time to load your picnic backpack with the fiber, antioxidants and vitamins found in fruits and vegetables – foods that can boost energy and help with weight management while reducing risk for heart disease, stroke and some cancers.
A recent analysis by the Centers for Disease Control and Prevention found that 90 percent of Americans still aren’t eating enough fruits and vegetables—seriously?—despite years of public health messaging on this topic. Only 13 percent of adults eat enough fruits and only nine percent are eating enough vegetables.
How much is enough? Adults should eat at least 1.5 – 2 cups of fruit a day and 2-3 cups of veggies, according to government guidelines.
Boost your fruit and veggie intake with these quick and easy healthy summer picnic hacks.
- Four whacks to cut a watermelon into cool sticks.
- Layer chopped salad in a to-go cup with a lid.
- Put a layer of peanut butter in the bottom of a jar. Add celery sticks (think vertical, ends dipped in the peanut butter). Top with lid.
- Transport strawberries in an egg carton, one strawberry per divot. Optional: Trim stems and fill each with a dab of peanut butter.
- Rainbow fruit skewers.
- Caprese skewers.
- Small wide-mouth mason jars filled with guacamole, hummus, bean dip.
- Refreshing iced water. (Prep this the day before your picnic.) To a mason jar, add a cucumber slice, lemon slice, mint leaves, a grape or raspberries. Fill with water, being sure to leave an inch of space at the top for liquids to expand in the freezer. Screw on cap. Freeze. Add to picnic bag to keep your food cold during transport. When you’re ready to picnic, your water will taste cool and refreshing.