Edit: Congratulations to Amy Lynn for winning the Parrano picnic giveaway! Thank you everyone for submitting all the lovely comments! 

The wait is finally over for this picnic inspired giveaway, filled with all kinds of healthy goodies to take along on your summertime adventures. First I must thank the good folks at Parrano cheese for making this giveaway possible! Some of these products are local favorites of mine, while others I just recently discovered, but needless to say they are all beautifully delicious. Now I know you are wondering what all is included in the giveaway? Well, I have included a list of what all the winner will receive along with an explanation of why I chose it below! All you have to do to enter to win is comment on this post! You may also feel free to like my post on facebook or reblog my post on instagram to gain extra submissions!! I will announce the winner on June 23rd 8pm EST. (Edit: this giveaway has ended.) I wish everyone the best of luck! 

What's inside?

• a selection from Parrano cheese 
  
• one jar Maranatha Sunflower Seed Butter
• one jar Leoci's Raspberry Jalapeno Jam
• one bag of  Brad's Raw Chips
• one jar Miss Jenny's Pickles 
  
• four Larabars
• four (non-alcoholic) Reed's Extra Ginger Brews 
  
• two linen napkins 
  
• two mason jars 
• pretty paper straws 

Maranatha Sunflower Butter: This sunflower seed butter is a long time favorite of mine! I promise you will not even miss the peanut butter. Toasty sunflower seeds blended into a creamy spread with just a hint of sea salt; it's the perfect addition to a hearty breakfast or an energizing snack! 

Leoci's Raspberry Jalapeno Jam: This locally made sweet and spicy jam is crafted only from the good stuff making it an awesome addition to any meal! Serve it over toast with parrano cheese, mix it into a savory marinate or swirl it into a batch of cookies! 

Brad's Raw Chips: Add some low calorie, low carb crunch to your meal with these healthy chips. Brad's Raw Chips are packed with super foods, like kale and flax seeds, making them an excellent anytime snack. Top them with your favorite hummus or cheese and make it a meal! 

Miss Jenny's Salt and Pepper Pickles: What is a picnic without pickles? I cannot stress how hard it is to find good store bought pickles, so needless to say this local brand definitely had me surprised! Simple ingredients are all you need without the addition of artificial colors or high fructose corn syrup. 

Larabars: To all who have not tried a Larabar before, now is your chance! These healthy snacks are one of my favorites! Made with only a few simple ingredients and no added sugars, colors or preservatives, these sweet treats make for a perfect power snack during a day of adventure. 

Reed's Extra Ginger Brew: My entire family loves these naturally brewed sodas! Made with fresh ginger and an array of spices, these non-alcoholic brews will be a favorite among any age group. 

Pretty Paper Straws: Paper straws make any beverage more fun, need I say more?

Mason Jars: You can never have enough mason jars so I have included some into the mix! I use them to store grains, fresh granola and for my salad-in-a-jar recipe of course! 

Believe it or not salads are easy to take along on a picnic! With this recipe, leave the mess behind and pack up something healthy. A salad-in-a-jar is always my go to recipe when vacationing or simply on the go. Feel free to pack it up the day before to save time. 

Ingredients:

For the Salad: 

handful fresh spinach or spring greens

small handful sprouts (I used sunflower) 

1/2 cup fresh cherries, quartered 

1/2 cup chopped cucumber 

1 cup cooked chickpeas or navy beans 

handful raw walnuts

1/4 cup shaved Parrano cheese 

For the Dressing:

1 tbs brown mustard

1 tbs maple syrup 

juice of two lemons 

1 tbs dried herbs of your choice (I used oregano) 

2 tbs olive oil

cracked black pepper to taste 

ground sea salt to taste 

Instructions:

First, add all your dressing ingredients to a quart mason jar and shake to combine (I always taste my dressing before adding the rest of the ingredients). Next, add the beans, cherries and chopped cucumber to the bottom of the jar (this allows them to marinate and not get the other ingredients too soggy). To top it off add in your fresh greens, sprouts, raw walnuts and cheese! Cap up the jar and pack it up. 

To assemble, I usually just shake the jar a bit before dumping it into a bowl/ plate or just eating it out of the jar! Recipe prepares two small servings or one large serving (alternately you can divide the salad among two pint sized jars if serving two). Serve alongside, hearty sandwiches or rustic bread, topped with jam and Parrano cheese! 

*You can really add in any of your favorite toppings to make this salad your own! Just start off with the crisp veggies, firm fruits and dressing, then move on to the lighter toppings like sprouts and spinach. If desired, you can take along extra toppings in an separate container (to add on as the finishing touch) like walnuts, sunflower seeds, raisins or fresh berries. 

Optional Pairings
Parrano, walnuts, tomatoes
Feta, cucumber, olives
Manchego, almonds, strawberries
Parrano, blackberries, pumpkinseeds 

Post by: Rebecca 

You can now find this recipe on Our Growing Edge, a monthly blogging event showcasing the side of us that is still learning and experimenting! 

This recipe is one of my favorite winter comfort meals! Simply mix it up and leave it to simmer the flavors together. I cannot believe it took me this long to throw these flavors into a soup. Nutty peanuts, fruity basil, spicy chili paste and creamy coconut milk all combined to make a simply delicious and heart warming stew. 

Peanuts, a southern staple and an essential ingredient in many thai inspired dishes. These delightful nuts actually grow in the ground as roots and have been used for thousands of years by South American tribes. Peanuts are packed with antioxidants and healthy fats making them an excellent addition to any heart healthy diet. Recent studies have also discovered that peanuts may help reduce the risk of stroke, Alzheimer's, gallstones and colon cancer. 

Chickpeas are a healthy foodie's best friend, I have added them to everything from sandwiches to desserts! Eating at least one cup of beans per day has proven to help suppress appetite, lower bad LDL-cholesterol levels and help control blood sugar levels. Chickpeas provide a hefty dose of both fiber and protein which helps keep you full longer. These delicious beans also have a very neutral flavor making them an easy addition to any meal! 

Gluten Free, Vegan

Ingredients:

1 large onion, chopped

1 green bell pepper, chopped

1 large zucchini, chopped 

3 cloves garlic, minced 

28 oz stewed tomatoes 

3/4 cup filtered water 

2 cups cooked chickpeas

1/3 cup creamy unsw organic peanut butter

3 tbs thai green chili paste

1/2 tsp cumin

1/2 tsp chili powder 

1 tbs sriracha sauce (or 1/4 tsp cayenne) 

1 cup light coconut milk

juice of two limes 

2 handfulls fresh chopped basil or 1 tbs dried basil

crushed roasted peanuts for garnish

fresh chopped basil or cilantro for garnish 

Instructions:

For the slow cooker, add all ingredients to the cooker and thoroughly mix to combine. Set the temperature to low and slow, cook for about 6 - 8 hours or until all veggies are cooked through and all flavors are intertwined. Finally, add in the coconut milk and lime juice, stir to combine. Serve garnished with chopped peanuts and fresh herbs. Enjoy! 

For the stovetop, in a pot heated over high heat, add your chopped onions, bell pepper, zucchini and garlic along with 1 tbs coconut oil. Reduce the heat to medium and cook until the onions are soft. Next, toss in the cumin, thai chili paste, chili powder, salt and pepper. Briefly stir ,then add in the stewed tomatoes, chickpeas, peanut butter, sriracha and 3/4 cup filtered water. Bring to a boil and simmer for about 20 - 30 minutes or until all flavors are fully developed. Finally, stir in the coconut milk and lime juice. Serve garnished with chopped peanuts and fresh herbs. Enjoy! 

Post by: Rebecca 

I am proud to say all of these recipes have been party approved! My friends remarked that they tasted oh so delicious while also making them feel healthy. When you find yourself running around like a chicken with your head cut off, right before a party, you really need some simple recipes you can mindlessly toss together for your guests. Whether you need an appetizer, a snack or a side dish, these easy recipes can come to your rescue! Several different serving suggestions are written before each recipe, but feel free to customize the pairings to your palate. 

I love incorporating herbs into my winter cooking. Not only do they provide excellent flavor, but they also introduce many health benefits. Rosemary originated in the Mediterranean and has been used for therapeutic purposes for many decades. Today rosemary is enjoyed for both it's fragrance and it's aid in wellness. Rosemary contains anti-inflammatory, circulation and immune building compounds making it an excellent digestive aid. Rosemary is also known to help memory and concentration as well as overall neurological health. 

Ingredients:

2 cups raw shelled pecans (473g)

2 tbs coconut oil

2 tbs dried rosemary

1/2 tsp sea salt

2 tbs raw honey or agave 

Instructions:

Pre-heat your oven to 325F degrees (163C). Spread the raw pecans out on a baking sheet lined with parchment paper.

Add the coconut oil, rosemary and sea salt to a mortar and pestle and mash until a paste has formed. Add the paste to the pecans and massage it together with your hands. Next, evenly drizzle on the honey and continue to toss the pecans with your hands. (I usually taste one before roasting to make sure they do not need more honey or salt.) 

Roast the pecans for about 15 minutes (on a convection oven) or 18 minutes (on a normal setting). Once they have roasted, let them cool before breaking apart to serve. Enjoy! 

Ingredients:

3/4 cup rye flour (170g)

1/2 cup spelt flour (120g)

1 cup slightly warm water (230g) 

2 tbs coconut sugar

1 tsp instant yeast

1/2 tsp sea salt

2 tbs ground flax seed

3 tbs pumpkinseeds

3 tbs seseame seeds

3 tbs whole flax seeds

2 tbs poppy seeds

Insructions:

Mix together all the dry ingredients, except the seeds. Next, slowly add the wet to the dry to form a dough. Add about 1 tbs flour if the dough seems to wet or 1 tbs water if too dry. 

Fold in about 1 tbs each of poppy seeds and sesame seeds. 

Add the dough to a lightly greased bowl and cover with a tea towel to rise for about an hour to an hour and a half. 

Once the dough has risen, divide it in half and roll one piece out into a rectangle on a floured surface until about 1/8 inch thick. 

Cut the dough into rectangles using a floured pizza slicer. Pull the pieces apart and place them on a parchment lined baking sheet. 

Next, using wet fingers, rub the top of each cracker so that the seeds will stick. Finally top them off with the remaining seeds. Leave the crackers to rise again for about 30 minutes. 

Pre-heat your oven to 350F degrees (178C). 

Bake for about 20 - 30 minutes or until lightly browned. Store in an air-tight container. Enjoy! 

Ingredients:

1 8oz block feta cheese

2 - 3 tbs fig jam (I used this recipe)

1 tbs dried rosemary (or 2 tbs fresh, chopped) 

Instructions:

Pre-heat your oven to 350F degrees (178C).

Add the feta to a casserole dish and top with the fig jam and rosemary.

Bake for about 8 - 10 minutes or until soft. Serve immediately, while warm, alongside some seeded crackers. Enjoy! 

*Don't like feta? Try this recipe with brie instead. 

Post by: Rebecca 

I am sorry if you were waiting on a traditional Thanksgiving recipe, but I could not resist sharing this scrumptious breakfast item! I promise a delicious Thanksgiving recipe is coming soon (spoiler alert, it involves pecans), but the holidays have just crept up on me (like every year). 

Scones are a cross between an English and American biscuit, slightly crumbly, very flavorsome, not too sweet, not too dry, the perfect winter breakfast. While no one can be sure about where scones truly originated, they are traditionally connected with Scotland, Ireland and England. Needless to say, when it comes to cold weather foods, I think of warm baked fruits and rich hearty breads. Mornings filled with warm blankets and nights in front of the fire. I am not gonna lie, these are the best scones I have ever had! They even smell like winter, like the aroma of fresh herbs and spices. Perfectly paired with coffee and warm apple butter, these scones are sure to bring on the holiday cheer. 

I love slow-cooker recipes! You throw it together, leave it on low and slow, wait and enjoy the creamy goodness. Fruit butters are exceptionally easy to make in a slow cooker. They require little ingredients and little preparation, which is exceptionally important during the busy holiday season. 

Walnuts are packed with so many health benefits. As I know you have probably heard before, walnuts are excellent heart healthy snacks, but did you know that these common nuts also help to boost the metabolism? Walnuts have also been found to help prevent certain types of cancer as well as fight inflammation. 

Vegan, Low Carb

Ingredients:

1 1/2 cups + 3 tbs spelt flour

1/2 cup walnut meal* 

1 tbs baking powder 

1 1/2 tbs flax meal 

1/2 tsp sea salt 

1 tsp ground cinnamon

3 tbs maple syrup

1/2 cup virgin coconut oil, chilled and cut into pieces 

1/3 cup chopped walnuts

1/2 tsp apple cider vinegar 

1 tsp vanilla

4 - 6 tbs unsweetened almond milk 

Instructions:

First, make your walnut meal (below) and preheat your oven to 350F degrees. (If you are using a baking stone, be sure to leave it in the oven to preheat as well.) 

Next, add all the dry ingredients to a high speed blender or food processor and pulse until well incorporated. Add in the cubed coconut oil and continue to pulse until the mixture resembles wet sand. Remove this mixture from the blender/food processor and set it aside in a large mixing bowl.

Now, whisk together the wet ingredients, including the vanilla and apple cider vinegar, in a separate mixing bowl. Add the wet to the sand-like mixture and continue to stir and combine. The batter should be thick, moist and easy to shape. Add more spelt flour if it looks too wet  and 2 tbs almond milk if it looks too dry. Once the mixture is well incorporated, fold in the chopped walnuts. Transfer the dough to a baking stone or a parchment lined baking sheet. 

Divide the dough into two sections, and shape each into a large disc about 5 inches wide and 1 1/2 inches thick. Cut each disc into 4 wedges and sprinkle with leftover chopped walnuts. Bake for about 23 - 25 minutes or until golden (they're kind of hard to tell when they're done cooking so I just broke one in half to check). Serve with rosemary sprigs, slow-cooker apple butter and your favorite hot tea, enjoy! 

*To prepare the walnut meal, add 1/2 cup walnut halves to a high speed blender or food processor and pulse until a fine meal is created. 
*These would also be delicious with my Simple Orange Scented Fig Jam

Gluten Free, Vegan, Nut Free

Ingredients:

about 4 cups peeled and cubed apples (a variety of types works best, I used gala, golden delicious and wine sap)

2 whole cinnamon sticks

1/2 tsp nutmeg 

1 pinch cloves

1/3 cup filtered water 

Instructions:

Add all the ingredients to a slow-cooker and stir to combine. Set it on low and close the lid. Let it cook low and slow for about 10 - 12 hours. Checking to stir it ever so often. Once your apple butter is done, it should smell divine and look dark and creamy. You can also blend the apple butter, like I did, to make it extra smooth! Enjoy it on top of a warm scone. 

*If you are looking for a quick apple butter, check out my Homemade Naked Apple Butter! 

Post by: Rebecca 

It is true, fall has arrived, in a rather odd way I might add. One day you set foot outside wearing your favorite sundress and the next you are bundled up in a heavy scarf from last year's wardrobe. As an intro to this wonderful season I would like to share one of my favorite cold weather foods! That is right, naked apple butter, apple butter that takes only minutes to make. When I was young apple butter was my favorite cold weather condiment. I stood waiting as my mother carefully dropped the sweet apple fritters into the wok and watched them gently cook to a crisp. If you do not already know, apple butter is the only thing that should be put on a fritter (according to my family). Though I have not had an apple fritter in quite some time I still frequently enjoy their sweet accompaniment. (Maybe I can recreate a healthy version of apple fritters sometime soon.) This recipe might not seem like your average store bought apple butter, but I assure you it still houses all the flavor. Naked apple butter combines both the deep taste of tradition with the simple steps of applesauce, while using a sparing amount of sugar and only a few essential spices. Why add sugar to something that is just as delicious on its own?

Apples come in so many different varieties it is almost overwhelming just thinking about it. If you have never been apple picking I strongly urge you to go. Whether it is in your own back yard or at a nearby farm, nothing beats scouring the trees for the best and the brightest. When making apple butter I like to use a mixture of both sweet and tart apples to create a perfect balance. This time around I used sweet gala apples and tart crabapples, but feel free to experiment with your own local varieties. Apples, in general, are thought of as a health food. They always say "an apple a day keeps the doctor away", but who says they have to taste likewise? Most apples contain phytonutrients which help regulate blood sugar and reduce the risk of diabetes. Additionally, the polyphenols or antioxidants within apples have been found to decrease the oxidation of fats within the cell membrane. This accumulation of fat within the bloodstream is the leading cause of heart attacks today. Apples also provide a healthy amount of fiber and vitamin C. So when you are craving something sweet reach for an apple instead of that piece of cake, it will fill you up and keep you satisfied. 

Gluten Free, Vegan, Nut Free

Ingredients:

4 1/2 cups chopped apples (I used part sweet apples and part crabapples) 

about 1/4 cup coconut sugar (or more depending on how sweet your apples are)

about 1 tsp ground cinnamon

about 1/4 tsp ground nutmeg 

a pinch ground cloves 

Instructions:

Peel and chop your apples into large chunks. Next, add the apple chunks to a large pot along with about 1/2 cup filtered water. Heat the pot on high until the water begins to steam, then lower the heat to medium low and cover with a lid. Make sure to frequently stir the apples to prevent burning.

After about 5 minutes of steaming, begin mashing the apples with a potato masher. Not all the apples will be soft at this point but keep mashing anyway. Continue to stir and mash until the apples are very soft and smooth. Add more water if necessary. If you desire, you can pour this mixture into the blender to make sure there are not any leftover lumps (I didn't since I don't mind the small pieces). 

Now, stir in the sugar and spices. Taste your apple butter (without burning yourself) and add more sugar if needed. This recipe keeps in a sealed glass jars for about 2 weeks. Enjoy! 

*I have had great success with canning this recipe. I doubled the recipe and followed the canning instructions for apples in my canner manual, perfect to enjoy all winter! 

Post by: Rebecca

You can now follow me on Tumblr! 

I really enjoy making summer jellies, especially when canning. There is nothing like opening a fresh can of summer fruit during a cold winter night! Whether you are dining alone or with company, this vibrant summer jam will bring joy to the table!  

Apples, usually enjoyed during the colder months, are one of my favorite baking fruits. From baked goods to good ole fashioned pies! In this recipe apples provide that essential jelly sweetness without too much added sugar. Apples are a great source of antioxidants. These antioxidants have been known to aid in the regulation of fats in the bloodstream, which in turn leads to a healthy heart. Blood sugar regulation as well as decreased risk of lung cancer are also a part of the array of health benefits given to us by apples! 

Blackberries, painful to pick but delightful to eat! These plump berries have made it to the top of the list with their high amount of antioxidants, which keep you young, and cancer fighting properties!  Blackberries have also been found to better athletic performance and lower the risk of disease within the body. Even the seeds, yes the seeds, of the blackberry hold nutritional benefits. The polyunsaturated fats found in blackberry seeds help to lower cholesterol levels which in turn can lead to a healthier heart. 

Gluten Free, Vegan, Nut Free

Ingredients:

4 cups summer apples (I used part sweet and part crab apples)

1 1/2 cups fresh blackberries

3 - 4 tbs organic sugar 

3 sprigs fresh thyme 

Instructions:

Wash and peel all your apples then, cut them into large chunks. Place all the apple chunks into a large stock pot and heat them over high heat. Next, add in your blackberries along with 1/2 cup water. 

Once the apples have begun to steam, lower the heat to medium low. Continue to cook and stir the fruit for about 10 - 15 minutes or until the apples are very soft. 

Once the apples have softened, begin mashing them with a potato masher (if you do not have a potato masher, try pureeing the mixture in the blender). Now, pour the mashed fruit into a fine sieve set inside a large bowl. In order to remove the seeds, press the mixture through the sieve. You want to continue pressing until only the seeds remain. 

Next, pour your jelly back into the pot and add in the sugar and fresh thyme leaves. Stir to dissolve the sugar. Taste your jelly (I know you can't wait) and add more sugar if needed (you might need more or less depending on the sweetness of your apples). Store in an air tight glass jar, enjoy! 

*If you do not like blackberries, blueberries should be just as delicious! 

Post by:  Rebecca 

The days of party after party have arrived, so it's time to get baking! Thumbprints are one of my favorite Christmas time cookies. There are so many combinations they just never get old! The salty and buttery outside cookie, filled with sweet and gooey homemade jam, create perfection. In these thumbprints I combined my homemade fig jam with salty pistachios for some vibrant color. I not only like pistachios for their beautiful color but also for the fact that they are the lowest calorie nut! Pistachios are also packed with B-complex vitamins, carotene, vitamin E and antioxidants which help the body withe the removal of toxins. So instead of snacking on that huge tub of popcorn your neighbor gave you, try snacking on roasted unshelled pistachios. The shell of the pistachio is easy to crack while at the same time it slows you down so you tend to eat less. 

Pistachios lend a salty note to these jam filled cookies, while almond meal provides a deep and hearty flavor that separates good cookies, from the best. Any kind of jam can be used here, but I chose fig since it combines so well with pistachios. These treats are not just your everyday cookies, they are much more. Due to the abundance of nuts, these cookies provide a heathy dose of heart heathy fats along with energy boosting nutrition (so feel free to have two)! 

Gluten Free

Ingredients:

1/2 cup + 2 tbs almond meal

3/4 cup oat flour 

2 tbs ground flax meal

1/2 tsp sea salt

2 tbs coconut oil, melted

2 tbs coconut butter, melted (I used coconut pistachio butter) 

1 egg

2 tbs honey (or agave nectar for a vegan version) 

1 tsp vanilla

chopped pistachios for sprinkling

about 1/3 cup homemade fig jam (recipe below) 

Instructions:

Pre-heat oven to 350F degrees. 

Combine all dry ingredients in a small bowl. In a seperate bowl, whisk together all the wet ingredients including the egg. Stir together the wet and dry ingredients, the batter will be very thick. 

Roll the cookies into about 1/2 in round balls and then imprint them with a  wet thumb. Fill the thumbprint with about 1/2- 1 tsp fig jam. Sprinkle some more chopped pistachios over the top and bake for about 10 minuets. Enjoy with a tall glass of almond milk! 

(based on this recipe) 

Ingredients:

1 cup chopped dried figs (any variety will work but make sure they are good quality) 

¾ cup freshly brewed chai tea 

Instructions:

Chop the figs and add them to a large pot. Add in the chai tea then bring to a boil. Simmer the figs until they begin to soften (about 15 minutes) adding more water as needed. Once the figs are soft, add the mixture to a high speed blender and blend until very smooth, or leave a bit chunky if desired.

If you love figs then you know what I mean when figs have a short growing season, but luckily dried figs are easier than ever to find. With this recipe you can enjoy figs any time of year! This simple jam is so easy, it only takes about 30 minutes to make from start to finish, and only has three ingredients. Using dried figs makes it super thick and jam like, while spicing it up with orange makes it ready for the holidays! This jam is delicious on whole grain Ezekiel bread topped of with winter herbs. For a party, serve it alongside some hard cheese such as manchego. You can also use this jam to fill up some thumbprint cookies (which I will probably post around Christmas time). 

Figs, although they may not look like it, are packed with fiber, higher than most other fruits! Another reason why I love figs is that they combine so well with many different flavors and textures! You can combine them with herbs for a savory effect, or with honey and salt for a decadent sweet and salty treat, there are so many options. This recipe involves orange, since I just love how figs combine so well with citrus flavors. Another great option would be subbing in chai tea and vanilla for the orange. 

Ingredients:

1 cup chopped dried figs (any variety will work but make sure they are good quality) 

¾ cup fresh squeezed orange juice

1 tsp orange zest 

herbs (optional) 

Instructions:

Chop the figs and add them to a large pot. Add in ½ cup orange juice and zest then bring to a boil. Simmer the figs until they begin to soften (about 15 minutes) adding more orange juice as needed. Once the figs are soft, add the mixture to a high speed blender and blend until very smooth, or leave a bit chunky if desired. Enjoy on a slice of whole grain toast with hard cheese topped off with herbs to add a savory note!