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Healthy Picnic Recipes

Warmer weather is here (finally!) For many of this means picnic and outdoor BBQ season is upon us. Do you feel stuck in a rut bringing the same old tired dish? Or, perhaps you feel like your healthy eating habits have to be banished when bellying up to the buffet. Not so! We asked our Massage Therapists to share their favorite healthy summer gathering dishes. Here is what they said:

Lisa brings you Blissful Broccoli Bacon(optional) salad 


  • two crowns broccoli cut into small pieces
  • 1/4 cup chopped nuts of your choice
  • 1/4 cup dried berries of your choice
  • 1/2 small sweet onion chopped
  • 3-6 well cooked bacon strips crumbled
  • 1/4 cup frozen peas(optional)
  • 1/2 cup real mayonnaise
  • 1/4 cup powdered(confectioner’s) sugar


Mix mayo and sugar together, mix all other ingredients together and mix in dressing until well coated. Yum.

Whitney shared Scrumptious Dairy-free Salmon spread:

  • 6 oz of wild caught salmon shredded and baked
  • 4-6oz of pecan pieces
  • juice of 2 lemons
  • 1/2 cup of water
  • 1 teaspoon of dill
  • 1 teaspoon parsley
  • 1 teaspoon salt

Directions:  Cut slices of apple/cucumber for dipping. Take all ingredients except salmon and mix in a food processor until paste then blend in the salmon and whala!


16842Katie teaches us how to make Tantalizing Ground Turkey Patties stuffed with Blue Cheese

  • 1-1/2 pounds Ground Turkey
  • 6 ounces Crumbled Blue Cheese
  • Large leaf lettuce
  • Nitrate-free bacon (optional)
  • red onion
  • Avocado


Wet your hands and shape the turkey into 8 equal 1/2-inch-thick patties. Make a slight indentation in the center of 4 of the patties to hold the cheese. Divide the blue cheese into 4 one ounce portions, shape into disks, and set a disk in each of the 4 indentations. Top the cheese with the remaining patties and gently but firmly seal the edges to completely encase the cheese. Refrigerate, uncovered, for at least 20 minutes and up to 4 hours.

Prepare a hot charcoal or gas grill fire. Grill the burgers, covered with vents open, until nicely marked and cooked to your liking (2 minutes per side for rare, 3 minutes per side for medium rare, 4 minutes per side for medium). Don’t press on the burgers while they’re cooking—you want to keep the juices and cheese inside the burger, not on your grill.

Serve on on a lettuce wrap topped with an optional (nitrate free bacon), red onion, avocado, and the remaining blue cheese -all organic and delicious!

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