This summer has been so much fun, we have been on lots of adventures together as a three. We bought a National Trust membership and made very good use of it. We usually try to take food with us for picnics when we knew there was going to be a drive home after a morning exploring.
When packing a picnic for the girls, I always make sure it’s finger food. Amelie and Evie both eat much more when they can pick up bite sized pieces and they can choose.
We were sent some recipe ideas from Organix which was great inspiration and meant we could have a little more than the humble sandwich.
Here is what we tried…
handful baby corn, handful asparagus tips / tendersteam broccoli, ½ red pepper, ½ cucumber, 10 cherry tomatoes (not used in our image)
Or use vegetables for the number of children/appetites
How to make
Lightly steam the baby corn and asparagus/broccoli. Remove from the heat and cool quickly in ice water or a colander held under a cold running tap.
Prepare the remaining vegetables; de-seed and slice the pepper, cut the cucumber into sticks, halve the cherry tomatoes
Arrange the vegetables on a plate or platter. Cover and store in the fridge until ready to serve. Serve with carrot hummus for dipping.
Be safe and ensure the texture and pieces sizes are suitable for your little one! If serving to younger babies and the crunchy texture of some of these vegetables is too challenging, you could lightly steam to soften them, or boil if you prefer. If the skin on the cucumber is a little tough then this can be peeled.
1 garlic clove
½ tbsp olive oil
½ 400g tin chickpeas
½ tsp ground cumin
1 ½ tbsp orange juice
How to make
Preheat the oven to 200°C (Gas mark 4/400°F). Scrub the carrots under running water. Top and tail them then cut into short sticks, leaving the skins on.
Place the carrots in a roasting tray with the garlic clove (still in its papery skin) and the olive oil. Shake the tin to completely coat the carrots and garlic.
Pop in the oven to roast for 20-25 minutes until the carrots are golden and cooked through. Once the carrots are ready, take out of the oven and leave to cool.
Drain the tin of chickpeas and tip half of them into a blender. Squeeze the clove of garlic out of its skin and into the blender with the chickpeas. Add the roasted carrots, ground cumin and orange juice. Blend all of the ingredients together until you have a hummus consistency.
Tip into a bowl, cover and store in the fridge until ready to serve.
We love Organix and Goodies foods, both for snacks and picnics. They are packed in portion packs or packs that are perfect for a toddler and a baby so they are really easy to pop into a picnic bag or changing bag for a morning out. They have an Organix No-Junk promise you know that there’s nothing but good healthy ingredients inside. There are lots of yummy products to choose from but we think these ones make great picnic finger food:
- Organix Sweetcorn Rings – these are the girls absolute favourites, I quite like them as well! They are great for both our toddler and our 11 month old
- Goodies Mini Cheese Crackers – another favourite both for picnics and an easy snack on the go.
- Goodies Saucy Tomato Noughts and Crosses – this is a new snack for us and was something our 11 month old really enjoyed.
- Goodies Carrot Cake Soft Oaty Bars – these are a staple on my shopping list. We call them oat bars and Amelie is always asking for one, I often see my husband leaving for work with one as well!
You can see more from our picnic at Claremont House on our YouTube channel…
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Even though the weather has turned we will still be having picnics as the girls both eat so well, we’ll just lay out a picnic rug inside and have an indoor picnic!
Have you been enjoying picnics this summer? What’s your favourite foods to pack?
*We were sent some Organix goodies and recipe ideas to give us some picnic inspiration this summer. We were not paid to write this article*