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What to pack in your lunch box for the beach
Published : 07/20/2024
Categories : Let yourself be Inspired
It is common knowledge that, besides getting a tan, the beach whets the appetite, arousing a real 'lion hunger'. For this reason, it is not enough to bring your bikini, swimming shorts, sunscreen, towel and parasol: you also need to bring snacks that will satisfy your hunger during the day.
Before going out, it is important to keep in mind that, in this time of increased heat, it is inadvisable to take food that spoils easily, especially if you plan to stay on the beach all day. Also, always take a bag or a thermal bag to keep the food properly packed in your lunch box.
Avoid taking too salty foods, as they cause greater dehydration, and prefer healthy and nutritious snacks, so you won’t fall into the temptation of eating too many Berliners! Check out our suggestions for healthy snacks to take to the beach in your lunch box.
Humus with vegetable sticks
Ingredients
400 g of chickpeas
1 tablespoon of chopped onion
1 clove of minced garlic
1 tablespoon of tahini
2 tablespoons of olive oil
1 tablespoon of water
1 teaspoon of lemon juice
Parsley or coriander to taste
Salt, pepper, cumin and sweet bell pepper to taste
Half a carrot
Half a zucchini
Half a red bell pepper
Method of preparation: Chop the vegetables and set aside. Drain the chickpeas and place them in a food processor. Add the remaining ingredients and blend until smooth. Place the hummus and the vegetables in a container or jar and store in the refrigerator until you leave the house. Suggestion: Use garlic previously roasted in the oven.
Couscous Salad (1 serving)
Ingredients
100 g of couscous
60 g of cooked/baked chicken
Coriander to taste
½ cup of chard
Half a tomato
Half a cucumber
5 roasted radishes
Salt to taste
Vinaigrette dressing
1 teaspoon of Dijon mustard
4 tablespoons of olive oil
1 tablespoon of vinegar
Chopped parsley to taste
Salt to taste
Method of preparation: Cook the couscous according to the package directions. In a bowl, combine all the ingredients and store in a lunch box. Separately, add all the ingredients for the sauce and stir well. Store in a small container and drizzle the salad with the dressing only at mealtime. Store in a cool place.
Tuna sandwich (1 serving)
Ingredients
2 slices of whole wheat bread
1 can of tuna in water
Quark cheese
Orégano
Salt and pepper to taste
Lettuce
¼ of a tomato
Method of preparation: In a bowl, mix the tuna, the quark cheese, the oregano, the salt and the pepper. Spread the bread with this tuna paste, add the lettuce and the tomato and pack it in a form suitable for taking to the beach.
Vegan 'tuna' sandwich (1 serving)
Ingredients
2 slices of whole wheat bread
30 g of chickpeas
1/4 onion
Vegan mayonnaise to taste
1 teaspoon of Dijon mustard
Pitted olives
Lettuce
¼ of tomato
Vegan mayonnaise
100 ml of cold soy ‘milk’
100 ml of sunflower oil or olive oil
1 clove of garlic
1 tablespoon of mustard
Salt to taste
Coriander or parsley to taste
Method of preparation: In a tall glass, place all the ingredients needed to make the mayonnaise and mix with a hand blender until you get a homogeneous consistency. Store in the refrigerator. Coarsely crush the chickpeas with a fork or put them in a food processor until you get a crumbly texture. Add the chopped onion, the mayonnaise, the mustard, the chopped olives and mix. Spread the paste over the bread, pack and store in the fridge until you leave the house.
Homemade Crackers
Ingredients
100 g of wheat flour
40 g of corn flour
150 ml of water
2 tablespoons of olive oil
Sesame seeds
Salt, garlic and paprika to taste
Method of preparation: In a bowl, mix all the dry ingredients together and gradually add the water until it forms a moist dough. Place it between two sheets of baking paper and smooth it with a rolling pin until it is very thin. With a knife, cut it into rectangles or squares and bake it in the oven at 356 °F for about 25 minutes. Remove and let it cool so that they harden and become crispier.
Bars
Ingredients
2 cups of oat flakes
1 cup of dried fruit to taste (cashews, walnuts, almonds, etc.)
200 g of dates
70 g of peanut butter
70 g of agave
Cranberries to taste
Method of preparation: Toast the oats and nuts in the oven at 356 °F for about 7 minutes. Be careful, because the oats and nuts burn easily. In a food processor, grind the dates into a paste. In a bowl, combine the oats, dried fruit, cranberries and date paste, and set aside.
In a saucepan, place the peanut butter and agave over low heat, mix until boiling and turn off. Pour in the oat mixture and incorporate well. Transfer the mixture to a tray previously lined with baking paper and press so that it is well compacted. Take it to the fridge for 45 minutes, remove and cut into bars or squares according to the quantity and size you want. Put the bars in a container and enjoy them on the beach!
Oatmeal, banana and cocoa pancakes
Ingredients
1 egg
1 ripe banana
60 ml of soy milk
100g of oat flour
2 tablespoons of coconut flour
1 tablespoon of cocoa powder
1 tablespoon of honey or agave (optional)
Method of preparation: Crush the banana, add the egg and stir well. Add the soy milk and the remaining ingredients until you obtain a homogeneous mass. In a non-stick pan, pour some coconut oil and pour the necessary amount of batter, depending on the size you prefer.
Red fruit muffins
Ingredients
100 g of wheat flour
100 g of oat flour
150 g of berries
100 ml of milk
3 eggs
100 ml of sunflower oil
100 g of brown sugar
1 tablespoon of yeast
Lemon zest
Method of preparation: In a bowl, mix the dry ingredients (except the yeast), add the liquids and stir until you get a homogeneous consistency. Add the yeast and the red fruits, and mix until smooth. Pour the dough into a muffin mold and bake in the oven for about 30 minutes at 356 ºF. Unmold, and let it cool before storing in a container.
Other suggestions
Dried fruit
Dehydrated fruit
Fruit purée
Frozen grapes
Fruit salad
Boiled eggs
Granola to eat by hand
Popcorn
Lupin, seasoned with parsley and oregano
Hydration is very important! In addition to water, you can choose to take to the beach cold teas and flavored waters in termal bottles, to keep the drinks fresh.
Did you like our suggestions? Beach snacks don't have to be processed and unhealthy. Prepare light and nutritious snacks and pack them in an appropriate lunch box. At In & Out Cooking you will find several options!
Let yourself be inspired!