For as long as I can remember, I’ve loved being outdoors.

When I was a kid, I remember taking picnics into the woods, going fishing, and building forts in the trees.  One of my favorite memories is going for a hike and picnic in the woods with my grandparents.

I’m sure our outing wasn’t very far from the house, but it felt like we were out on a great adventure.  Obviously, those types of experiences make an impression on someone like me who really loves being outside.

So, on that note: what kinds of outdoor memories are you hoping to make this summer?

Maybe you’re vacationing to the beach, camping in the woods, or heading out to the lake…wherever your free spirit takes you, I’ve packaged you up a few recipes to nourish you along the way.

Quinoa + Kidney Bean Salad

INGREDIENTS

• 2 cups red quinoa
• 1 cup kidney beans
• ½ cup onions
• 1 teaspoon avocado oil
• 4 Tablespoons balsamic vinegar
• 2 Tablespoons apple cider vinegar
• ½ teaspoon jalepeno pepper
• 1 teaspoon each of fresh: basil, mint, oregano
• Sea salt to taste

METHOD

Cook the quinoa according to package directions. Soak and cook the kidney beans, or use canned beans (remember to rinse the beans in the can and drain).

Saute the chopped onion in a skillet with the avocado oil for a few minutes. After the cooked quinoa has cooled, add the beans, onions, chopped herbs, pepper, and vinegar. Toss to combine. Add sea salt to taste. Enjoy chilled.

5 Ingredient Cacao Nib Cookies

(vegan, gluten free)

INGREDIENTS

• 2 ½ cups almond flour
• ½ cup coconut oil
• ¼ cup maple syrup
• ½ teaspoon baking soda
• ¾ cup raw cacao nibs

METHOD

Combine wet ingredients in a large bowl. Add dry ingredients and stir to combine. Form into ½ inch balls and press onto a baking sheet. Bake at 350 degrees for 7-10 minutes. Cool and enjoy!

Cucumber Salad with Herbs

INGREDIENTS

• 3-4 cucumbers
• ½ onion
• 1 clove garlic
• ¾ cup Perfect Balsamic Vinegarette
• ¼ cup chives

METHOD

Chop the cucumbers into bite-sized chunks. Chop the onion and mince the garlic. Add all ingredients, including the vinegarette and toss to coat. Sprinkle with chives and enjoy!

Perfect Balsamic Vinegarette

INGREDIENTS

• ½ cup olive oil
• ½ cup balsamic vinegar
• 2 Tablespoons apple cider vinegar
• 1 teaspoon raw honey
• Pinch of sea salt
• 4 drops wild orange essential oil*

METHOD

Add all ingredients to a pint-sized Mason jar and shake to combine. Pour over greens or other salad. *Use essential oils safe for internal use.

Click here for 7 leafy greens to try!

Pasta Salad with Radishes

INGREDIENTS

• 5 radish, chopped
• 2 zucchini, chopped
• 1 pound brown rice pasta
• ½ onion, diced
• 1 clove garlic, minced
• 1 tablespoon capers
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon balsamic vinegar
• ½ teaspoon parsley
• Pinch of cayenne pepper
• Sea salt, to taste

METHOD

Cook pasta according to package directions. In the meantime chop up all vegetables. Blend oil, vinegar, and spices, pour over chopped vegetables and toss to coat. Allow the pasta to cool before adding vegetable blend. Top with feta cheese and enjoy!

Banana Nut Bread

(gluten-free, vegan)

INGREDIENTS

• 3 cups gluten-free flour blend
• 1/2 cup chopped walnuts
• 3 ripe bananas, mashed or 1.5 cups
• 1/3 cup coconut sugar
• 1 cup coconut milk
• 2 Tablespoons ground flax seed + 5 Tablespoons water
• 4 Tablespoons melted coconut oil
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1/4 teaspoon sea salt
• 1/2 teaspoon cinnamon

METHOD

Preheat oven to 350 degrees and coat bread pan with coconut oil. Mix rice flour, baking soda, sea salt, baking powder, cinnamon, and chopped walnuts together.

In a cup, mix ground flax seed and water and allow to sit for a few minutes. Then combine flax mixture, mashed bananas, coconut sugar, and melted coconut oil. Add banana mixture to dry mixture, and pour batter into your bread pan.

Bake for 50-60 minutes, or until a toothpick comes out clean

FEEL FREE TO PIN THESE RECIPES ON YOUR SUMMER FOOD, SUMMER PICNICS, OR HEALTHY RECIPES TO TRY – PINTEREST BOARD!