• Hana Kovac

How To Picnic The Sustainable Way

French are picnic lovers and honestly, they brought picnic to the next level. Starting early summer, you can see people with picnic baskets, portable refrigerators, fold-able chairs, even tables! So clearly, we are not talking about some simple sandwiches and wraps, we are talking wine, pate and real food! I always loved the idea of having lunch outside in nature and since we came to France many years ago, we practice picnicking 'a la Francaise'.

But picnic often means loads of trash - think plastic cups, plastic wraps, plastic or aluminum containers. Fortunately, nowadays, there are so many reusable options that you don't have to trash the planet to have a picnic. Glass, stainless steel or bee's wrap are all sustainable options. These are my favorites:

Glass containers

We use these silicon containers

Paper bags

Bee's wrap

Easy Picnic Food Ideas

Since going paleo, I had to think about some swaps for baguette and co. Here are some easy picnic food ideas. Prepare them the night before and off you go in the morning!

Portable foods such as avocado, boiled eggs, kale chips, carrot and cucumber sticks, goji berries or cranberries and nut butters are an excellent choice for a healthy picnic!

Paleo tortillas

I make these tortillas pretty often since their texture is very similar to wheat tortillas minus the unhealthy ingredients.


3 eggs

1 cup full-fat, coconut milk

1 cup arrowroot starch

3 tablespoons coconut flour

1 teaspoon of salt

1 teaspoon nigella sativa grains (also known as black cumin, optional)

Directions: Blend all ingredients and preheat your skillet. Fry tortillas on both sides around 3 minutes. Tortillas should turn a light golden color when they’re finished. When you’re done frying your tortillas, place them on a baking sheet lined with parchment paper and bake them for 10–12 minutes on 150ºC/300ºF, flipping them half way between.

Sweet potato fries


2 large sweet potatoes

sea salt, black pepper, paprika

1 tablespoon of olive oil or ghee

Preheat the oven to 200ºC/400ºF. Wash sweet potatoes, scrubbing well (no need to peel them). Cut into wedges. In a mixing bowl, sprinkle with pinch of sea salt, black pepper, and paprika. Drizzle with 1 tablespoon of olive oil or ghee and toss everything together to coat. Spread out into a single layer in a large baking tray and bake for 35 minutes.

Zucchini fritters


2 cups spiralized zucchini

half an onion or 1 spring onion

2 organic eggs


coconut oil

sea salt

1.Spiralize (or shred) the zucchinis with the skin on and add some salt. Let the mixture stand while you chop the onion. 2. With your hands, squeeze the zucchini in order to get rid of excess water, and then mix with the onion and eggs until you have a thick pancake-like batter. 3. In a frying pan, heat the oil or butter and fry the batter in batches of 4 small pancake-sized fritters for about 2 minutes each side on medium heat, or until slightly brown.

Tabbouleh salad


1 cup cooked quinoa

parsley, chopped

1/4 cup onion chopped

1 tomato, diced

1 cucumber, diced

mint leaves, chopped

basil leaves, chopped

juice of two lemons, salt

Combine all ingredients and don't forget to take a fork to your picnic!

Simple gluten-free cookies

#picnic #sustainable #paleo

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