At The Beach - Food Ideas & Recipes

 There aren't many things better than a beach trip or a beach day. It's crucial to eat healthy meals for your beach excursion and stay fueled while you're out on the sand. You naturally want food that isn't too heavy and uncomfortable, but you also need to have energy. The following suggestions, which are simple to prepare and suitable for most palates while on the beach with limited supplies, will meet all of your beach needs.

A picnic is the ideal response to the dilemma of "where should we eat? " when spending the day at the beach. If you combine these menu suggestions with family favorites or romantic fare, you can spend more time swimming and less time debating what to eat next.

1. Chimichurri Chicken Salad

www.blondelish.com

Rotisserie chicken is one of our go-to grocery store shortcuts for quick, simple dinners to pack for the beach. Shredded chicken should be mixed with a lot of parsley, garlic, olive oil, and vinegar before being served with crackers or toast.

INGREDIENTS :

• One batch Authentic Chimichurri
• 4 skinless chicken thigh fillets , (no bone) or chicken breasts
• 1 teaspoon olive oil
• 5 cups Romaine (or cos) lettuce leaves, washed and dried
• 3 ripe tomatoes , sliced
• ½ a red onion , sliced
• 2 avocados , sliced
• Fresh parsley leaves , to garnish

DIRECTIONS :

• Use this recipe to make a batch of chimichurri in a small bowl or jug.
• Chicken fillets should be covered with 4 tablespoons of chimichurri in a shallow dish and left to marinate for 20 minutes (if time allows). To use as a dressing, store the leftover marinade in the refrigerator.
• Chicken fillets should be grilled until golden, crispy, and thoroughly cooked on each side in hot oil on a grill pan or skillet over medium-high heat. Cooked chicken should be left aside and given time to rest.
• Prepare a salad with lettuce, tomatoes, onions, and pieces of avocado and then slice the chicken into strips.
• Serve with (optional) additional parsley leaves and drizzle with remaining Chimichurri dressing.

2. Chicken Taco Tortilla Hack

www.eatthis.com

Meet another another incredible TikTok recipe. This one entails using a straightforward technique to fold your tortilla into a wrap that will provide you with a perfect bite throughout. Each bite will be cheese-filled, crunchy, and topped with everything. With the hack, we created a chicken taco, but there are countless topping options. You can even go all out by adding Nutella, bananas, and other interesting toppings to each quadrant, just like you would in a crepe.

INGREDIENTS :

• 4 large tortillas
• 60 g of sour cream
• 1 tbsp. hot sauce
• 200 g cooked chicken, shredded
• 50 g lettuce, shredded
• 60 g of pico de gallo
• 1 avocado, smashed
• 100 g of cheddar, grated
• Cooking spray

DIRECTIONS :

• Make a slit in the tortilla starting in the middle and moving outward. Sour cream and spicy sauce should be combined in a small bowl.
• In the bottom left corner, spread some of the sour cream mixture, then add some of the chicken shreds. Add some lettuce and some pico de gallo to the space to the left of the chicken. In the top right corner, arrange some of the mashed avocado next to the lettuce. In the bottom right corner, arrange the cheese.
• After folding over the lettuce and avocado, the chicken quadrant should be folded down over the cheese. Use the remaining tortillas and filling to repeat.
• Grease a small pan with cooking spray and heat it over medium-high heat. Place tortillas in the pan and cook for 1 to 2 minutes on each side, or until golden and crispy. The wrap can be flattened and sealed together by pressing with a spatula.

3. Chicken Pasta Salad

www.budgetbytes.com

At barbecues and long days at the beach, this incredibly flavorful pasta salad is a hit. The usual mayo-based dressing is replaced with a tangy mustard vinaigrette to lighten things up a bit, and a hearty portion of seared chicken and crispy bacon make it filling enough to be a meal on its own.

INGREDIENTS :

• 1 lb. fusilli pasta
• 2 boneless skinless chicken breasts (about 1 pound)
• 1 tsp. garlic powder
• Kosher salt
• Freshly ground black pepper
• 1 tbsp. extra-virgin olive oil
• 4 slices bacon, cooked and crumbled
• 2 c. halved grape tomatoes
• 2 c. spinach, packed
• 1/2 c. crumbled feta
• 1/4 red onion, thinly sliced
• 2 tbsp. freshly chopped dill

DIRECTIONS :

• Fusilli should be cooked as directed on the package in a big pot of salted boiling water until al dente. Transfer to a big basin after draining.
• Salt, pepper, and garlic powder are used to season chicken breasts. Heat oil in a big skillet over medium heat. Cook chicken for 8 minutes on each side or until golden and thoroughly done. Cut into 1" pieces after 10 minutes of resting.
• Make dressing in the interim: Mix the oil, vinegar, Italian seasoning, garlic, and mustard in a medium bowl. Add salt and pepper to taste.
• Toss the remaining ingredients in the big bowl with the spaghetti. Pour salad dressing over it, mix to combine, and then serve.

4. Best Chocolate Brownies

www.theflavorbender.com

One of the easiest ways to sate your sweet hunger at the beach is with brownies. They don't need to stay in the cooler if you're short on room because they are baked through and won't melt like other chocolaty goodies.

INGREDIENTS :

• 185g unsalted butter
• 185g best dark chocolate
• 85g plain flour
• 40g cocoa powder
• 50g white chocolate
• 50g milk chocolate
• 3 large eggs
• 275g golden caster sugar

DIRECTIONS :

• In a medium bowl, add 185g of unsalted butter that has been cut into small cubes. Smaller bits of the 185g dark chocolate should be dropped into the basin.
• Hot water should be added to a small saucepan until it is about a fourth full. The bowl should then be placed on top, resting on the pan's lip but not touching the water. Put over a low heat, stirring occasionally to combine, until the butter and chocolate have melted.
• Take out the bowl from the skillet. Alternately, you could lightly cover the bowl with cling film and microwave it for 2 minutes on High. The melted mixture should be allowed to cool to room temperature.
• Place a shelf in the center of your oven and preheat it to 180 degrees Celsius/160 degrees fan/gas four while you wait for the chocolate to cool.
• To line the base, cut a square of non-stick baking paper using a 20 cm square shallow pan. Pour 40g of cocoa powder and 85g of plain flour into a sieve over a medium bowl. To ensure they pass through together and to remove any lumps, tap and shake the sieve.
• On a board, roughly chop 50g each of milk chocolate and white chocolate.
• 275g of golden caster sugar and 3 large eggs should be cracked into a large bowl. Whisk the eggs and sugar at high speed with an electric mixer. They'll have a milkshake-like, thick, and creamy appearance. Depending on how powerful your mixer is, this could take 3 to 8 minutes. When the mixture turns extremely pale and has roughly doubled in volume, it is ready. Turning off the mixer, removing the beaters, and jiggling them back and forth are additional checks. You know you're there when the mixture that runs off the beaters forms a brief trail on the surface of the mixture in the bowl.
• Use a rubber spatula to gently fold the eggy mousse and cooled chocolate mixture together. The spatula should be inserted from one side, taken below, brought up from the other side, then inserted once again from the center. When the two ingredients are combined and the color is a mottled dark brown, continue folding in a figure-eight pattern, rotating the bowl after each fold so you can access it from all sides. You can be as slow and careful with them as you like; the aim is to marry them without knocking out the air.
• When resifting the cocoa and flour mixture to cover the top evenly, hold the sieve over the bowl containing the eggy chocolate mixture and shake it from side to side.
• The same figure-eight motion as before should be used to gently fold in this powder. The mixture may appear initially dry, dusty, and somewhat unpromising; however, if you continue working it very softly and gradually, it will eventually appear gungy and fudgy. You don't want to overmix, so stop just before you feel you should.
• Add the white and milk chocolate chunks last, stirring until they are evenly distributed.
• Utilizing the spatula to scrape every last bit of the mixture from the basin, pour it into the prepared tin. Use a spatula to level the mixture by paddling it across the top and gently easing the mixture into the tin's corners.
• Set the timer for 25 minutes and place in the oven. Open the oven when the buzzer sounds, lift the shelf out a little, and shake the tin sparingly. The brownie should be baked for a further 5 minutes, or until the top has a shiny, papery crust and the edges are just starting to pull away from the pan, whichever comes first. If the brownie wobbles in the centre, it is not nearly done. Remove from the oven.
• If using a brownie tin, wait until everything is totally cold before lifting up the overhanging rim just enough to allow the uncut brownie to slide out on its base. Lift the brownie out of the pan using the foil if you're using a regular tin. Make cuts into quarters, then four squares from each quarter, and then triangles.
• They'll keep in the freezer for up to a month and in an airtight container for around two weeks.

5. Chickpea "Tuna" Salad

www.fullofbeans.us

Having some tuna fish salad trepidation? Instead, bring this chickpea salad to the beach! Without any fishy taste or smell, it hits all the same flavor notes.

INGREDIENTS :

• Chickpeas – canned or fresh cooked
• Onion – use red or green (scallions) both work great
• Celery – adds a nice texture, but can be optional
• Vegan Mayo – this will be the binder, can sub with thinned hummus as well
• Salt + Garlic Powder – salt brings out the flavors and garlic powder is a flavor booster
• Nori Sheets – an optional way to add ‘sea flavor’
• Chia Seeds – will add a dose of heart healthy omega’s that’s also found in tuna

DIRECTIONS :

• Use the back of a fork or a potato masher to roughly mash the chickpeas; approximately 3/4 of them should work. When the binder is added and the ingredients are all combined, the chickpeas are mashed to help hold the salad together. This results in a nice thick combination.
• After that, combine the vegan mayo (or hummus mix), celery, onion, garlic powder, lemon juice, salt, and pepper. To taste, add any additional ingredients you choose. Alternately, you might start with the beans in a food processor, pulse a few times, add the additional ingredients, then pulse a few times more until the desired consistency is reached.

6. Fruit Salad

wallpaperaccess.com

Fruit salad is the traditional beach day treat, so much so that you may not believe a recipe is necessary. Believe us; you do. Even though the fruit is out of season, the combination of sweet syrupy honey, fresh acidic orange juice, and brilliant lemon zest elevates it to new heights.

INGREDIENTS :

Sauce:

• ⅔ cup fresh orange juice
• ⅓ cup fresh lemon juice
• ⅓ cup packed brown sugar
• ½ teaspoon grated orange zest
• ½ teaspoon grated lemon zest
• 1 teaspoon vanilla extract

Salad:

• 2 cups cubed fresh pineapple
• 2 cups strawberries, hulled and sliced
• 3 kiwi fruit, peeled and sliced
• 3 bananas, sliced
• 2 oranges, peeled and sectioned
• 1 cup seedless grapes
• 2 cups blueberries

DIRECTIONS :

• For the sauce, heat a saucepan over medium-high heat while bringing orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil. Reduce heat to medium-low, cover, and simmer for 5 minutes or until slightly thickened. Add vanilla extract after removing from the heat. Set apart for cooling.
• To make the salad: In a big, transparent glass bowl, arrange the following fruit in this order: blueberries, bananas, oranges, pineapple, strawberries, kiwi, and grapes. Before serving, spread the sauce over the fruit, cover it, and chill it for three to four hours.

7. Prosecco Grapes

www.freepik.com

We enjoy eating cold, sweet grapes on beach days. So why not improve them for the holiday season? The grapes may be infused with just the right amount of cheeky buzz by soaking them in vodka and Prosecco. We also enjoy freezing the infused grapes on skewers to make Prosecco grapesicles.

INGREDIENTS :

• 8 cups of grapes
• 1 bottle of prosecco
• 1 cup of sugar

DIRECTIONS :

• In a sizable dish, soak the grapes and prosseco for at least eight hours or overnight.
• Grapes should be drained and lightly dried.
• After serving, roll into the sugar.
• For a frozen treat, you may also freeze the grapes!

8. Ham & Cheese Sandwich

www.wallpaperflare.com

There are several reasons why this ham sandwich is excellent. It has a gorgeous golden crust, a quick and easy honey mustard sauce, and crunchy briny pickles. It's a straightforward favorite that will sustain you all day.

INGREDIENTS :

• 8 slices of Seeded Bread
• 16 slices of Wafer Thin Ham (4 slices per sandwich)
• 5oz / 150g Mature/Sharp Cheddar, shaved with a potato/vegetable peeler
• Butter, as needed
• Mayo, as needed (or sub more butter)
• Dijon Mustard, as needed (see notes)
• Cracked Black Pepper, to taste

DIRECTIONS :

• Spread butter on one slice of bread before applying a VERY tiny amount of mustard to the other. Spread mayonnaise on top of the mustard slice in a little more generous manner.
• Add shaved cheese to either slice before adding the ham. To give the sandwich a little bit more height, I advise folding the ham in. To taste, add black pepper to the ham.
• Slice in half the additional slice after placing it on top.

9. Antipasto Bites

ca.sports.yahoo.com

This is the upscale beach snack of our dreams thanks to the fresh tortellini. If you don't like olives, pepperoncini peppers make a great alternative.

INGREDIENTS :

• 1/2 c. extra-virgin olive oil, plus 1 tablespoon, divided
• 9 oz. fresh cheese tortellini
• Kosher salt
• Freshly ground black pepper
• 2 tbsp. balsamic vinegar
• 8 oz. mozzarella balls (such as Ciliegine)
• 1/2 tsp. Italian seasoning
• 1/4 tsp. red pepper flakes
• 4 oz. sliced salami
• 1/4 lb. roasted red peppers, chopped into bite-sized pieces
• 1 bunch fresh basil
• 14 oz. artichoke hearts, drained and chopped into bite-sized pieces
• 1/4 lb. green olives

DIRECTIONS :

• Add 1 tablespoon oil to a big saucepan of boiling water. Tortellini should be prepared as directed on the package until it is al dente. Transfer to a big basin after draining.
• Salt and pepper the tortellini after it has been cooked. Mix in 1/4 cup of olive oil and the balsamic vinegar. Place aside.
• To marinate mozzarella, combine the mozzarella balls with the remaining 1/4 cup olive oil, Italian seasoning, and red pepper flakes in a small bowl. After combining, set away.
• By layering one piece of each of the following: mozzarella, salami, roasted red pepper, tortellini, basil, artichoke heart, and green olives, assemble the skewers.

10. Hummus

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Cucumber and carrot spears are a crisp, cooling snack, especially when paired with a hummus dip that can survive the heat. Simply keep them in a sturdy plastic container to prevent crushing.

INGREDIENTS :

• 1 (15-ounce) can chickpeas or 1 ½ cups (250 grams) cooked chickpeas
• 1/4 cup (60 ml) fresh lemon juice, 1 large lemon
• 1/4 cup (60 ml) well-stirred tahini, see our homemade tahini recipe
• 1 small garlic clove, minced
• 2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving
• 1/2 teaspoon ground cumin
• Salt to taste
• 2 to 3 tablespoons (30 to 45 ml) water or aquafaba, see notes
• Dash ground paprika or sumac, for serving

DIRECTIONS :

• The tahini and lemon juice should be placed in the bowl of a food processor. Process for 1 minute, scrape down the sides of the bowl, and then process for an additional 30 seconds. This additional time aids in "whipping" or "creaming" the tahini, resulting in a smooth and creamy hummus.
• The beaten tahini and lemon juice should be combined with the olive oil, cumin, minced garlic, and a half teaspoon of salt. After scraping the bowl's sides and bottom, process for a further 30 seconds, or until everything is thoroughly combined. Chickpeas should be opened, drained, and rinsed. The food processor should be filled with half of the chickpeas. Process for 1 minute. Clean the bowl's sides and bottom, add the remaining chickpeas, and process for 1 to 2 minutes, or until thick and very smooth.
• Most likely, the hummus will be too thick or contain little chickpea pieces. To correct this, steadily add 2 to 3 tablespoons of water while the food processor is running until the desired consistency is achieved.
• Adjust the salt as necessary after tasting. Olive oil and paprika should be drizzled over the hummus before serving. Homemade hummus should be kept in the refrigerator for up to a week in an airtight container.

Conclusion

Make your vacation more memorable than before, get rid of all your fatigue from work that always fills your brain. Preparing your vacation will make it more memorable, make sure one list of all the lists above is in your supplies while on vacation at the beach, because it will decorate every second of your holiday at the beach.

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