Low carb picnic basket
Published on 30th May, 2022
With summer fast approaching, who else thinks a picnic would be a great idea for the bank holiday weekend? If you’re planning one this weekend, then we have got some delicious low carb picnic ideas for you.
Staple low carb picnic ingredients:
• Hard boiled eggs
• Avocado
• Olives
• Low carb dips: tzatziki, guacamole, hummus, sour cream & chive
• Cooked meats: bacon, chicken, sausages, gammon
• Cold cut meats: ham, salami, beef, prosciutto
• Fish: mackerel, salmon, prawns, tuna
• Crudités: celery, cucumber, tomato, pepper
• Nuts: almonds, hazelnuts, cashews, pistachios
• Cheeses: mozzarella, cheddar, goats cheese, feta, blue cheese
• Salads: lettuce, cucumber, tomato, celery, coleslaw
• Berries: blackberries, raspberries, strawberries and blueberries
• Fruit: watermelon, melon, kiwi
• Fruit infused water
• Prosecco
• Coffee/Tea
Low carb picnic recipe ideas:
Veggie Sausage Rolls (v)
Cook time: 30mins
Prep time: 30mins
Ingredients
- 1 tbsp Olive Oil
- 1 Medium Leek, rinsed and finely sliced
- 100g Mushrooms, finely chopped
- 200g Tofu
- 1 tbsp Fresh Thyme, chopped
- 1 tbsp Fresh Parsley, chopped
- 200g Ground Almonds
- 150g Mozzarella, shredded
- 2 tbsp Soft Cheese
- 75g Ground Almonds
- 1 Medium Egg, beaten
- Salt & Pepper, to taste
Directions
- Preheat the oven to 200°C/180°C fan (390°F/350°F fan) and line two baking trays with baking paper.
- Start preparing the sausages by heating the olive oil in a pan and gently sautéing the leek and mushrooms until soft and almost all the water has evaporated from the mushrooms.
- Add the leeks, mushrooms, tofu, thyme, parsley, salt and pepper to a food processor and then blitz until it forms a smooth paste.
- Place the paste and the ground almonds into a bowl and then mix well until combined. Set aside.
- Prepare the fathead dough by placing the mozzarella and soft cheese into a microwavable bowl. Microwave for 1 minute, stir and then cook for a further 30 seconds.
- Add the ground almonds, egg and then season with the salt and pepper and stir well.
- Once combined, leave to cool slightly and then knead into a dough. Roll it into a rectangle and then slice in half horizontally.
- Divide the veggie sausage meat between the two lengths of dough and place in the middle.
- Roll the dough around the veggie sausage meat pinching the join together with your fingers. Turn it over and then cut each log into 8 rolls, slashing the top of each one twice.
- Place the veggie sausage rolls onto the baking trays and bake for 15-20 minutes until golden brown. Leave to cool for a few minutes before serving.
Carbs 4g
Fat 28g
Protein 15g
Calories 327kcal
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Low Carb Scotch Eggs
Cook time: 35mins
Prep time: 20mins
Ingredients
- 6 Eggs
- 2 tbsp Milled Flaxseed
- 25g Ground Almonds
- 500g Pork Mince
- 1 tsp Dried Sage
- 1 tsp Dried Thyme
- 1 tsp Dried Parsley
- Salt & Pepper, to taste
Directions
- Start by boiling the eggs for 8 minutes in a pan of water. Once cooked, drain the eggs, leave to cool and then peel.
- Preheat the oven to 180°C/160° fan (350°F/320°F fan). Mix the flaxseed and ground almonds together in a shallow dish and set aside.
- Using your hands, mix together the pork mince, sage, thyme, parsley, salt and pepper.
- Take a sixth of the mince mixture and roll it into a ball with your hands. Flatten the ball and wrap it around one of the boiled eggs to fully cover it. Make sure to press the meat firmly onto the egg so that it sticks and there are no gaps. Repeat with the remaining eggs and meat mixture.
- Roll each scotch egg in the almond and flaxseed mix to coat, then place all six onto a baking tray.
- Bake the scotch eggs in the oven for 15 minutes, then turn the eggs over and cook for a further 10-12 minutes until the meat is cooked through.
Carbs 1g
Fat 15g
Protein 25g
Calories 240kcal
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Low Carb Coleslaw (v)
Cook time: 0mins
Prep time: 10mins
Ingredients
- 1 Small Red Cabbage
- 1 Large Onion
- 2 Medium Carrots
- 6 tbsp Mayonnaise
- Juice of ½ Lemon
- ½ tsp English Mustard Powder
- Salt & Pepper, to taste
Directions
- Start by preparing the vegetables. Finely shred the cabbage and onion, and grate the carrots.
- Add the cabbage, onion and carrots to a large bowl, along with the mayonnaise, lemon juice and mustard powder.
- Season to taste with salt and pepper, then mix well before serving.
Carbs 8g
Fat 17g
Protein 2g
Calories 192kcal
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Leek Quiche (v)
Cook time: 60mins
Prep time: 5mins
Ingredients
- 4 Leeks
- 1 tbsp Butter
- 6 Eggs
- 250ml Double Cream
- 150g Stilton Cheese
- Salt & Pepper, to taste
- 100g Rocket
- 100g Mixed Salad Leaves
- 200g Cherry Tomatoes
- 2 tbsp Olive Oil
- 1 tbsp Lemon Juice
- Salt & Pepper, to taste
Directions
- Preheat the oven to 180°C/160°C fan (350°F/320°F fan) and grease a pie dish or deep baking tray.
- Trim and finely slice the leeks. Heat the butter in a frying pan over a high heat then add the sliced leeks and fry for a few minutes.
- Reduce to a medium heat then cover the pan and simmer for 15-20 minutes until the leeks are tender. Once tender, cook uncovered for a few minutes to cook off any excess liquid, then set aside.
- Whisk the eggs in a bowl, then add the cream and whisk until combined.
- Crumble the stilton cheese into the eggs and season with salt and pepper.
- Spread the leeks out on the base of the greased dish and pour over the egg mixture.
- Bake in the oven for 30-35 minutes until golden brown and just set, then leave to cool.
- Whilst the quiche is cooling, prepare the salad by tossing the rocket, salad leaves and tomatoes together in a large bowl.
- Whisk together the olive oil, lemon juice and salt and pepper, then drizzle over the salad.
- Serve the salad alongside the quiche.
Carbs 4g
Fat 43g
Protein 16g
Calories 465kcal
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Low Carb Twix Bars (v)
Cook time: 25mins
Prep time: 10mins
Ingredients
- 150g Ground Almonds
- 60g Butter
- 50g Granulated Stevia
- 75g Butter
- 50g Granulated Stevia
- 150ml Extra Thick Double Cream
- 1 tsp Vanilla Extract
- 110g 90% Dark Chocolate
Directions
- Preheat the oven to 160°C/140°C (320°F/280°F) and line a baking tray with greaseproof paper.
- For the base, cream together the butter and stevia in a bowl. Then add the ground almonds.
- Press the dough firmly into the bottom of the baking tray ensuring the dough is spread evenly.
- Bake for 10-15 minutes until golden brown then remove from the oven and leave to set. The base will harden as it cools.
- For the caramel, melt the butter and stevia in a saucepan over a low heat. Once melted, cook for a further 3-4 minutes, stirring occasionally until the mixture turns a golden brown, watch carefully to avoid burning.
- Next, add the cream and raise the temperature slightly to bring to a gentle boil. Then reduce the temperature to a simmer.
- Simmer the caramel for 7-10 minutes until the mixture is a golden-brown colour and is thick enough to coat the back of a spoon.
- Remove from the heat and mix in the vanilla extract. Then leave to cool for 15-20 minutes.
- Pour the caramel over the almond base and chill in the fridge for 10-15 minutes.
- For the chocolate topping, melt the chocolate in a microwavable bowl in the microwave for 30-second intervals until completely melted.
- Pour the melted chocolate over the caramel and spread with a knife to ensure an even layer.
- Let the chocolate set in the fridge 5-10 minutes before cutting into bars.
Carbs 7g
Fat 18g
Protein 2g
Calories 204kcal
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Prawn Avocado Courgetti
Cook time: 0mins
Prep time: 10mins
Ingredients
- 1 Small Courgette (150g)
- 1 Medium Avocado
- 1 tbsp Lemon Juice
- 1 tbsp Olive Oil
- 80g Cherry Tomatoes
- 80g Cooked Prawns
- 1 tsp Chilli Flakes
Directions
- Spiralise the courgette to make courgette noodles and put these in a lunchbox or bowl.
- Mash the avocado with the lemon juice and olive oil, then stir through the courgetti.
- Halve the cherry tomatoes, then add to the courgetti along with the cooked prawns.
- Sprinkle with chilli flakes and serve.
Carbs 9g
Fat 41g
Protein 19g
Calories 484kcal
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Cauliflower Grilled Cheese & Ham Sandwich
Cook time: 100mins
Prep time: 15mins
Ingredients
- 650g Roast Gammon Joint
- 3 tbsp Olive Oil
- 3 Medium Cauliflowers, cut into small florets
- 6 Egg, lightly beaten
- 180g Mozzarella Cheese, grated
- Salt & Pepper, to taste
- 6 tbsp Butter
- 180g Cheddar Cheese, grated
Directions
- Preheat the oven to 210°C/190°C fan (410°F/390°F fan). Place the gammon in a roasting tray and cover loosely with foil.
- Place on the middle shelf of the oven. Cook for 1 hour 15 mins, removing the foil for the last 30 minutes.
- Remove the gammon from the oven when cooked and leave to stand before carving.
- For the cauliflower bread slices preheat oven to 200°C/180°C fan (390°F/350°F fan) and line a baking tray with greaseproof paper. Lightly coat the paper in oil.
- Either grate the cauliflower or use a food processor to form cauliflower rice and heat in the microwave on high until cooked.
- Place the cauliflower rice in a tea towel and squeeze the liquid from the cauliflower over the sink. The cauliflower rice must be dry, otherwise the dough will be too soggy.
- In a bowl combine the cauliflower rice, egg and grated mozzarella. Season with salt and pepper and mix thoroughly.
- Spread the mixture onto the lined baking sheet into 12 squares and place in the oven for about 15 minutes or until golden. Allow them to cool before taking the cauliflower slices off the greaseproof paper.
- Carve the ham into thin slices.
- For the grilled cheese sandwich, spread butter on 1 side of each cauliflower slice. Heat a non-stick pan over a medium heat and place one slice of cauliflower bread in the pan, buttered side down.
- Sprinkle with the grated cheddar and ham, and top with the other slice of bread. Reduce to a low heat and cook until golden brown, then flip and repeat on the other side.
Carbs 9g
Fat 40g
Protein 44g
Calories 572kcal
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Chicken & Feta Cheese Salad
Cook time: 25mins
Prep time: 5mins
Ingredients
- 400g Chicken Breast
- 2 Sticks of Celery
- ½ Medium Cucumber
- ½ Medium Red Onion
- 100g Cherry Tomatoes
- 80g Rocket
- 200g Feta Cheese
- 4 tbsp Mayonnaise
- Pinch of Black Pepper
Directions
- Preheat oven to 200°C/180°C fan (390°F/350°F fan). Place the chicken breasts on a baking tray and cover with foil. Cook for 20-25 minutes until cooked through.
- Slice the chicken breast, celery, cucumber, red onion and cherry tomatoes.
- Divide the rocket between four plates and then top with the chicken, celery, cucumber, onion and tomatoes. Crumble the feta cheese over the top and then add 1 tbsp of mayonnaise per plate. Season with the black pepper and serve.
Carbs 4g
Fat 28g
Protein 34g
Calories 405kcal
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Low Carb Scones (v)
Cook time: 2mins
Prep time: 5mins
Ingredients
- 60g Ground Almonds
- 1 tsp Baking Powder
- 2 Eggs (beaten)
- ½ tsp vanilla extract
- 1 tbsp stevia (optional)
Directions
- Mix together the dry ingredients in a bowl before adding the beaten egg and vanilla extract and then stir until combined.
- Separate into 2 microwavable cups.
- Microwave each cup on high for 1 ½ minutes.
- Leave to cool before slicing, each cup will slice into 2 scones.
- Serve with clotted cream and sliced strawberries.
Carbs 2g
Fat 11g
Protein 7g
Calories 135kcal
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Creamy Super Greens Smoothie (v)
Cook time: 0mins
Prep time: 2mins
Ingredients
- 1 Handful of Ice
- 100g Coconut Cream
- 1 Handful of Spinach
- 1 Handful of Kale
- ½ Medium Avocado
- 1 tsp Spirulina (optional)
- 50g Frozen Raspberries
- 1 tbsp Smooth Peanut Butter
Directions
- Combine all ingredients in a blender.
- Blend until smooth then pour into a glass.
Carbs 12g
Fat 56g
Protein 14g
Calories 610kcal
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