One of my favorite things to do as a kid was pack a lunch and head into the woods for a picnic – usually peanut butter and jelly with some other good snacks.

Backpack and books in tow – this was my bliss.

Well, not much has changed.  This is STILL one of my favorite things to do, and I have to say, I’ve gotten pretty good at packing healthy lunches ON-THE-GO.

Sometimes I’m taking it with me to catch a flight (the TSA loves my Mason jar mystery concoctions), other times I’m grabbing something quick from the fridge while I’m working from home, or hiking all day with my hubby (my favorite).

The lunch-on-a-hike inspired this video, and I hope you enjoy a view of the southwest, as well as my burrito especial recipe!

Click play to watch Quick Packed Lunches

Happy munching 😉

Southwest Burrito Especial

• 4 cups pinto or black beans, cooked
• ½ cup brown rice, cooked
• ½ tomato, chopped
• 1 onion
• 1/3 cup cilantro
• Handful of lettuce
• ½ avocado, sliced
• 1 garlic clove
• 2 tortillas
• 2 Tablespoons nutritional yeast
• Seasoning (to taste): cumin, chili powder, sea salt, pepper
• 1 teaspoon Coconut oil for skillet

METHOD

Saute the onion and garlic in a skillet over medium heat for a few minutes.  Add the beans, rice, nutritional yeast, cilantro, and spices, cooking and stirring for 3 more minutes.  Allow the mixture to cool slightly, then spoon it onto each tortilla.  Layer the lettuce, tomato, and avocado on top, then wrap up and enjoy!  Store extra mixture in the refrigerator for up to a few days.

Jenni’s Veggie Burgers

• 1 pound mushrooms
• 1 cup pecans
• 1 onion
• 1 cup carrots
• Garlic
• Salt
• Tarragon
• Rosemary
• 2 cups flour (gluten-free OK)
• Coconut oil

METHOD

Preheat the oven to 350 degrees F.  Chop the mushrooms, onions, and carrots in a food processor.  Remove and then chop the pecans in the food processor.  Add all ingredients to a bowl, including minced garlic, spices, and flour.  Stir to combine ingredients.  Form them into patties and place on a baking sheet greased with coconut oil.  Bake in the oven for 15-20 minutes.  Allow to cool.  Store veggie burgers in the refrigerator, and store extra patties in the freezer.

It’s picnic season! 5 lunch on-the-go ideas here!