Picnics with friends and loved ones are a summer tradition for many people and an excellent way to Live It. But make your picnic fare healthy. The LLUH Living Whole employee wellness program offers a number of picnic-friendly recipes, such as the following ones.
Salads and sides
• Instead of potato and corn chips, try baked kale chips or sweet potato thins.
• For a healthy version of cole slaw, make Asian pear & cashew slaw or the broccoli slaw.
• Want to jazz up a fruit salad? Try the balsamic glazed or minted honey-lime recipes.
• For a new spin on side salads, consider the black bean & corn salad, or the Asian tofu salad, or the country pear & celery salad.
Planning to grill?
Try the recipes for grilled tofu, grilled cherry tomatoes, grilled garlic asparagus, or grilled stuffed eggplant.
Sandwich style
The choices are many, such as the hummus veggie sandwich, pumpkin peanut butter sandwich, or the avocado & white bean wrap.
Rather than soda …
Mix up some citrus rush or a carrot cocktail.
For dessert
Consider a healthy apple crisp, vegan chocolate pudding, or chewy ginger cookies.
And remember:
Warm weather presents more risk for food-borne illness when picnicking or grilling. Read food safety tips from the Food and Drug Administration at http://www.fda.gov/food/resourcesforyou/consumers/ucm109899.htm.
The recipes mentioned above and many more are viewable from a campus computer at http://vip.mc.llumc.edu/vip/Employee-Services/Service-Areas/Employee-Wellness-Program/Living-Whole-Programs/Campus-wide-Programs/A-Recipe-for-Success.page.
Live It!