Easy Keto Picnic Recipes

Summer is finally here! Days are long, temperatures are hot, and we are all ready to get outside as much as possible.

Take your next keto meal outside with these four healthy picnic recipes: Chicken Salad, Keto Deviled Eggs, Stuffed Red Bell Peppers, and Easy and Quick Pork Belly. These recipes are simple, wholesome, delicious, and sure to satisfy!

 

Chicken Mason Jar Salad

Keto and Gluten-Free

 

Prep Time: 20 minutes | Cook Time: 5 minutes | Total Time: 25 minutes | Servings: 2

 

Ingredients for the salad:

  • 1/4 tsp sea salt
  • 1/4 tsp garlic powder
  • 1/8 tsp ground black pepper
  • 1 tbsp extra virgin olive oil
  • 2 chicken breasts, boneless and skinless
  • 1 cucumber, peeled and sliced
  • 1 cup cherry tomatoes, quartered
  • 1 cup mixed salad greens
  • 1/2 cup red onion, diced
  • 1/2 cup carrot, grated

 

Ingredients for the dressing:

  • 1/2 cup plain full fat Greek yogurt
  • 1/4 cup unsweetened almond milk
  • 1 tbsp apple cider vinegar
  • 1/4 tsp dill
  • 1/4 tsp garlic powder
  • 1/4 tsp sea salt

 

Directions:

  1. Season the chicken breast with sea salt, black pepper, and garlic powder.
  2. Heat olive oil in a skillet over medium-high heat.
  3. Once hot, add the chicken and cook until well-browned and cooked through, about 4-6 minutes per side.
  4. Dice into bite-size pieces and let cool.
  5. For the dressing, whisk together all ingredients.
  6. Using a 32 oz mason jar, layer 2-4 tbsp of the dressing, followed by the carrot, cucumber, cherry tomatoes, diced onion, chicken, and lastly, the mixed salad greens.

 

 

Keto Deviled Eggs

Keto, Gluten-Free and Vegetarian

 

Prep Time: 20 min | Cook Time: 10 min | Total Time: 30 min | Servings: 14 egg halves

 

Ingredients:

  • 7 large eggs
  • 5 tbsp homemade mayonnaise
  • 1 tsp mustard
  • 1 tsp white wine vinegar
  • Salt and pepper to taste
  • Powdered paprika - for garnish
  • Green sprouts - for garnish

 

Directions:

  1. Bring a pot of water to a boil. Reduce the heat to low and carefully place the eggs in the water. Increase the heat and boil for 10 minutes.
  2. After 10 minutes turn the heat off and place the eggs in cold water.
  3. Once the eggs have cooled completely, peel them and slice in half lengthwise.
  4. Remove the yolk and place into a hand blender container. Place the egg whites on a plate.
  5. Add the mayonnaise, mustard, vinegar, salt and pepper to the blender and blend until it is smooth.
  6. Use a spoon or piping bag to add a portion of the deviled egg mixture back into the hole of each egg white. Garnish with sprouts and paprika.

 


 

Stuffed Red Bell Peppers

Keto and Gluten-Free

 

Prep time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes | Servings: 4

 

Ingredients: 

  • 1 pound ground beef
  • 4 bell peppers
  • 1/2 cup onion (minced)
  • 2 teaspoons garlic (minced)
  • 14 ounces canned tomatoes
  • 3 tablespoons tomato paste
  • 1 cup parmesan cheese
  • 2 teaspoons oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

 

Directions:

  1. Preheat the oven to 475°F.
  2. Cut the tops off the bell peppers and using a spoon, remove the membranes and seeds from the inside of the bell peppers.
  3. Arrange peppers in an oiled baking dish and cover it tightly with aluminum foil.
  4. Pre-bake the peppers for 15 minutes.
  5. Meanwhile, heat a tbsp of olive oil in a large nonstick pan and add the ground beef, onion, and garlic. Sauté for 2 to 3 minutes, stirring occasionally.
  6. Stir in tomatoes, tomato paste, dried oregano, salt, black pepper, and cook for 3 minutes until heated through, stirring occasionally.
  7. Divide your beef mixture evenly among all peppers and cover with the tops.
  8. Bake for approximately 20 minutes, until bell peppers are tender.
  9. Finish with high quality parmesan cheese and a drizzle of extra virgin olive oil.



    Easy and Quick Pork Belly 

    Keto and Gluten-Free

    Prep time: 10 minutes | Cook Time: 2 hours | Total Time: 2 hours 10 minutes | Servings: 8

    Ingredients: 

    • 2 pounds pork belly skin-on
    • tablespoons kosher salt
    • teaspoons freshly ground black pepper
    • Some rosemary, minced
    • Some thyme, minced
    • teaspoon chili flakes

     

    Directions:

    1. First of all, use a skin-on pork belly, if you like that crunchy skin we all love from a good pork belly!
    2. Pat the skin dry with a paper towel and with a sharp knife score in a diamond shape pattern.
    3. Be careful to only cut through the skin and fat, don’t go too deep and hit the meat!
    4. Season your pork belly with salt, freshly ground black pepper, rosemary, chili-flakes, and thyme.
    5. Ideally you should do this the day before and refrigerate overnight, to get the most flavour into the pork, but at least 2 hours before.
    6. Preheat your grill to 450°
    7. Roast the pork belly for 30 minutes, positioned dead centre on your grill, skin side up, then reduce to 275°F and roast for 1 1/2 hour or more, until tender.
    8. Cut into desired pieces and crisp from each side in a cast iron skillet or directly on your grill.
    9. You can also deep fry them to get an all-around crispiness, be careful though, the juicy pork is making the oil splash around, cover with a lid!