Pack a Healthful Picnic

What’s for tonight’s dinner?  Why not pack a picnic cooler before work, so it’s ready to go when you are.

 * Keep  clean.  Bring hand wipes or sanitizer, a clean tablecloth, and separate utensils for preparing and for eating.

* Keep cold food cold.  If perishable (meat, poultry, fish, eggs, mayonnaise), keep your food in a chilled cooler.  Don’t store your cooler in a hot car.

* Keep bug free.  Put food in well-sealed containers.

 This summer, remember to make your picnic simple, safe, and savory.

 * Go vegetarian:  a hearty salad (beans, cooked rice or pasta, and chopped vegetables, tossed with herb vinaigrette), peach or mango, and breadsticks.

* Keep it easy:  several cheeses, hearty whole-grain bread, grapes and berries, zucchini sticks, and calamata olives.

* Toss it there:  canned tuna, canned pineapple chunks or mandarin oranges, chopped bell pepper, banana slices, toasted almonds, chives, and low-fat mayonnaise (a small jar, unopened) served on fresh greens.  (Tip:  Remember the can opener.)

* Remember drinks:  juice or water, perhaps frozen ahead to stay cold as they melt.

 Brought to you by the Healthy Eating and Active Living Coalition of Pierce County Source:  365 Days of Healthy Eating from the American Dietetic Association (Wiley 2004), Roberta Larson Duyff, MS, RD, FADA, CFCS