Picnic Recipes (Most Popular)
Delicious salad that gets rave reviews wherever we go! My vegetable-hating-husband loves this side dish as well!
Adapted from a recipe on Christina Marsigliese's blog Form V Artisan, this is a dense, moist cake that is packed with blueberry flavour from both stewed and fresh fruit. Perfect for the summer months!
My adaptation of Peter Reinhart's recipe out of The Bread Baker's Apprentice for a cheese and salami-studded behemoth of a bread! The texture is very similar to a savoury panettone, and even though it isn't sweet it is JUST as rich! I made it even richer by upping the amount of (local) salami and using half and half instead of regular milk since I had it on hand. It rises insanely quickly, quadrupling easily on the first proof, but its heaven when it's done! Serves a crowd (30, easily) and freezes well, which is good if you value your waistline!
You'd never guess these protein and fibre packed, low fat, banana bread-like bars were anything but delicious - but thanks to toasted soy flour and vital wheat gluten you can have your snack and eat it too!
Adapted from Emily Mainquist, Special Contributor at The Daily Meal, I used flaxseed as an egg replacer and to add extra nuttiness since I wasn't using walnuts. A hefty dose of both large and small chocolate pieces mean these squares get extra special billing in the lunchbox!
Adapted from http://www.fannetasticfood.com/2012/02/09/
gluten-free-dark-chocolate-quinoa-bars/, these are sweet, tender, slightly chewy bars packed with protein and fibre thanks to cooked quinoa, Salba seeds and chickpea flour. A little chocolate doesn't hurt either!
yummysmellscaChocolate Hazelnut Beet Brownies are rich and decadent with a delicate worthiness and a wallop of nutty flavour. Perfect with a scoop of frozen yoghurt or a sprinkle of berries!
This was definitely a sleeper hit! Nutty kinako and whole wheat flours get an extra boost of protein (and structure) from vital wheat gluten and Greek yogurt. A big handful of plump raisins pair beautifully with the spices too.
Heavily adapted from http://tinyurl.com/n2pthr, I took Elise's already fantastic recipe (which I highly reccommend!) and made the batter entirely whole wheat and slightly lighter on the fat so that I could get away with adding a full cup and delicious trail mix! These muffins are a real treat that will keep your mornings sweet.
These probably won’t look fully baked, even if they’re ready to be pulled out of the oven. They’ll look puffed, but still very pale with only a hint of golden at the edges. But, once you pull them out and they start to cool, they’ll get the cracked top to them.
Adapted from the Rebar Modern Food Cookbook.
A different take on a fruit cake, made with yellow polenta and mashed banana, and studded with figs and raisins. Laced with brandy, but you can use apple juice if you want. Low-fat and totally vegan, though you can substitute if you wish.
A potent pick-me-up mid-afternoon when it's hot outside and you're beginning to droop! Use the best quality espresso you can find for this!
This is a great vegetarian main course. Filled with healthiness and protein, perfect power food!
Use a hearty, top-quality bakery bread for these gourmet lobster sandwiches. Double-smoked bacon is sliced to order in some delicatessens, like Scheffler's in Toronto’s St. Lawrence Market.
The small amount of work and the day it takes to make these loaves rewards you with a bread that's as wonderful as if you had an artisan baker at home!
A decadent topping for sandwiches made with the best Summer has to offer! It also makes a great pasta "sauce" with torn basil and oregano added in too.
Craisins and melted chocolate add interest to these high-fibre, chewy no-bake bars made with rolled oats, All-Bran and wheat germ. Almost 100% fat free thanks to a marshmallow fluff and low-fat condensed milk binder, they're a better for you version of the popular cereal bar!
A heady dose of spice teams up with mesquite flour and cocoa to make a delicious loaf cake with a couple secrets - a touch of chevre and a ton of crushed tomatoes! You'd never know they're what makes this cake so good and moist.
Roasted and raw garlic both find a home in this delicious, zippy (and fat-free!) dressing. It's great over greens, but I like to toss it with (hot or cold) pasta or potatoes for a side dish too.