We’re going to be spending more time in our backyards as the weather gets nicer but our outside travels remain limited. I encourage you to use your backyard oasis as an ‘escape’ from the inside world!
However, sometimes when we think of a patio meal, we think of something is that is super indulgent. This doesn’t have to be the case! I’m here to provide some guidance and ideas for fun, seasonal meal/snack and drink ideas that provide balance, nutrition and flavour. Let’s get into it!
Watch the TV segment below, that I did with Global Kingston on this topic!
Staple 1: A Legume Pasta Salad
|Are you familiar with that tired feeling after a large meal? Well, this could be due to the fact that we’re not eating enough of complex carbs (slow digesting), fibre and protein in our meal!|
My tip: try a pasta salad made from legume pasta instead! Legume pasta (lentil/chickpea/edamame) is a fantastic alternative to your regular pasta option. They provide more protein, fibre and iron than a regular pasta.
What’s also great is that you can make this meal ahead of time and take it out when you’re ready to enjoy it!
Check out the recipe that I used in the segment below!
Sun-Dried Tomato Pasta Salad
- 8 oz Legume Pasta I used Red Lentil Pasta
- 1 Cucumber diced
- 1 Red Pepper diced
- 1/2 Red Onion diced
- 2 cups Cooked Chickpeas
- Feta for topping – vegan if needed
- 1/4 cup Sun-Dried Tomatoes
- 1/4 cup Olive Oil
- 1/2 cup Water
- 1 tsp Garlic Powder
- 1 tsp Dried Basil
- 2 tsp Maple Syrup
- Cook the pasta according to package directions.
- Meanwhile, prepare the dressing by mixing together all of the ingredients in a bowl.
- When the pasta is done cooking, drain it well when add it to the large bowl with the vegetables and chickpeas. Pour the dressing over the top, and toss well to coat.
Staple 2: Stuffed Mushrooms
As grilling season approaches, why not take advantage of all the different ways that we can cook veggies on the grill!
I love creating different stuffed mushroom varieties. They are perfect for a lower calories appetizer and pack a nutrient punch – they provide more potassium then a banana and some vitamin D as we
Check out one of my favourite stuffed mushroom recipes below!
Portobello Mushroom Pizzas
- Prep your mushrooms by brushing clean, removing the stems and gently scraping out the dark/brown part to make room for stuffing. Place on a grill heated to 400 F and grill each side for 3-4 minutes, until they are browned.
- Meanwhile, add olive oil to pan and add chopped garlic and spinach. Sautee until the spinach is wilted.
- Take the mushrooms off the grill. Take a paper towel and dab each of them to remove the liquid.
- Spoon pizza sauce into mushroom cups. Next, layer sauteed spinach and top with feta cheese.
- Place back onto the grill for 12 minutes.
|Staple 3: Low Sugar Cocktails|
A lot of us would agree that there is nothing better than mindfully enjoying a beverage in our backyard during the springtime!
However, I want to encourage us to make mindful and responsible alcohol choices. This can be done by choosing lower sugar and lower alcohol beverages. One of my go-tos are these 0 Sugar Canned Cocktails for an easy beverage grab, or I can show you how to make my favourite sparking water cocktail with fresh fruit!