10 Healthy Summer Picnic Ideas

I am partnering up with Vitamix and Petunia Pickle Bottom to show you how easy it is to pack up some healthy summer food on the go and doing a GIVEAWAY on my INSTAGRAM so go head over to enter to win your own Vitamix and Inter-Mix Bag! My Vitamix makes it easy to prepare foods for moms and their families which can then be stylishly stored and kept cool with Petunia Pickle Bottom’s new Inter-Mix collection.

Summer is finally here and I love to take my little girls on little outings regularly so they don’t feel too cooped up in the house and we need to take advantage of this amazing weather before it’s gone. My girls are 6 & 4 years old so we do little outings like the library, park, swimming, boating and splash pads. Usually these little outing require me packing up snacks and lunches or else we would be hitting up the drive through a little too often! My husband and I used to own a boat and we would be on the lake all day long so after years of that, I am kind of a pro at packing up healthy food and snacks for my family.

The Petunia Pickle Bottom Intermix Backpack makes it easy for me to organize everything, it comes with an insulated compartment to keep things cool and you can throw the whole thing in your washing machine when it gets dirty because we all know little, grubby, sticky fingers find their way over everything.

I’ve compiled some of my favorite healthy foods that are easy for you to take on the go!

  1. Boiled eggs
  2. Turkey roll ups
  3. Cut up veggies with Paleo Almond Hummas (made in my vitamix)
  4. Apple slices with Almond butter (see video and recipe below)
  5. Salad in a jar
  6. Cut up fruit
  7. Trail mix
  8. Healthy protein bars
  9. Healthy Drop Cookies
  10. Paleo Chicken Salad (with ground up almonds so your kids won’t even notice them)

I have been loving my new A25oo Vitamix, it fits right in with my kitchen design and I love that I can make a huge batch of Almond Butter in it. Watch the video above to see how easy it is! I am dying to get my hands on the new blender bottles and bowls that go with this blender!

Almond Cashew Butter
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
  • 2 cups almonds
  • 2 cups cashews
  • 3 tablespoons coconut oil
  • ½ tsp salt
  • 3 pitted dates
  1. First spread nuts on a baking pan and cook at 350 for 10 minutes. Let cool. Add all ingredients into high powered blender and blend until smooth.
  2. If you are not going to eat it within a week then store in fridge for up to 3 weeks.


Healthy Peanut Butter Drop Cookies

Think of the “cookies” as a less dense version of a protein power ball. My husband grew up loving no bake, Peanut Butter Drop Cookies, so I took my Mother-in-law’s recipe (that called for 2 cups of sugar by the way) and made them way more healthy with a FRACTION of the sugar thanks to my awesome Silver Fern Kakato sweetener that has 0g of sugar in it, it is kind of like stevia except it doesn’t have that weird after taste that stevia has. You can find it on amazon HERE.

I used the Silver Fern Kakato sweetener above, a little bit of the Silver Fern Vanilla Protein Powder and only 1/3 cup of honey and it is perfectly sweet! So I replace the refined white sugar with healthy sugars, replaced dairy with the protein powder and replaced butter with coconut oil!

I promise it is a treat your kids will love and not even know they are eating a healthier version.

Healthy Peanut Butter Drop Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 32
  • ½ cup coconut oil
  • ⅓ cup kakato sweetener or stevia
  • ⅓ cup honey
  • ⅓ cup vanilla whey protein powder
  • ⅓ cup water
  • ¼ tsp salt
  • 1 cup smooth peanut butter (or another nut butter)
  • 2 cups of instant gluten free oats
  • 1 cup rice krispies cereal
  • 1 cup semi-sweet chocolate chips (optional)
  1. Heat coconut oil, kakato, protein powder, honey, salt and water on the stove top to mix well, heat till mixed not boiling.
  2. Add to a bowl with peanut butter, oats, rice krispies, stir till evenly combined.
  3. Once mixture is cooled add chocolate chips (so they don't melt).
  4. Place on a piece of wax paper or parchment paper in large spoonfuls.
  5. Put in fridge until set.
  6. Cover and Store in fridge.


Teriyaki Tacos with Mango Jalapeño sauce


It’s Taco Tuesday! Today I am making some Teriyaki tacos with a delicious Mango Jalapeño Sauce because the secret is in the sauce. I whipped up the chicken, pineapple, red onions and taco shells in my new Le Creuset nonstick pans which handled it like a champ. I have had these pans for a few months now and I am totally converted, they are heavy duty, super nonstick aaaaand come with a lid because who has been guilty of just wrapping tin foil over your lidless pan??! Oh and they don’t peel like most other brand name nonstick pans do. This is the pan that I have.


Let’s talk about the sauce for a minute and how darling is my mini Le Creuset cocotte? My 3 year old took her chicken out of the taco and just dipped it in the sauce and kept asking for more, I didn’t add any Jalapeño seeds so that it wasn’t spicy for my kids.

teriyake tacos with jalapeno mango sauce

This meal came together pretty fast and it is really easy to make it paleo by using a lettuce wrap or avocado or salad instead of using a taco shell.

Teriyaki Tacos with Mango Jalapeño sauce
Prep time: 
Cook time: 
Total time: 
Serves: 15 tacos
  • 3 Chicken breasts
  • 1 cup of coconut aminos or teriyaki sauce
  • salt and pepper
  • 1 red bell pepper
  • pineapple chunks
  • tomatoes
  • lettuce of choice (I used red cabbage)
  • red onion
  • For the DRESSING:
  • 1½ cup mango chunks
  • 3 oz avocado oil
  • 1 tsp apple cider vinegar
  • juice from 1 lime
  • half of a jalapeño
  • 1 tbsp honey (or 2-3 dates)
  1. First add your coconut aminos or teriyaki sauce to your chicken breasts and let marinate for 30 mins-couple hours.
  2. Meanwhile chop up all your veggies, before you are ready to cook the chicken add chopped red peppers and pineapple into the pan with a tiny bit of avocado oil or olive oil. Cook it up till you get a nice char.
  3. Add all dressing ingredients except the jalapeño to a blender and blend. Deseed the jalapeño if you don't want it to be spicy and add it to the blender and pulse.
  4. Then start heating up some taco shells (optional).
  5. Next slice up your chicken and cook in pan on medium high heat until cooked through.
  6. Add chicken, pineapple, peppers, tomato, lettuce and sauce to your shell of choice (lettuce, avocado or make a salad). Enjoy.