Appetizers Healthy Sandwiches Vegetarian

Beach Snacks

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You would be surprised how rarely we go to the beach here in San Diego. It’s a big ordeal to go because we have to pack up so much stuff when do we. We always have to have a bag full of towels, books, sunscreen, hats, etc. Then we also have a cooler filled with various snacks as well as a separate bag of snacks that don’t have to be kept cool (I get hungry on the beach), and we often also have a surfboard with us. On top of that, we obviously have to bring spikeball (AKA the best game ever) so we are always just completely loaded up. Then we inevitably have to park several blocks away from the beach and trudge over there with our arms laden with beach supplies. That being said, I do wish that we did it more often because it is always a blast. 

I was never very athletic, but I think that I might have been more interested in sports if spikeball had been a thing when I was growing up. It is genuinely so much fun. This game came about on Shark Tank, and it is basically volleyball with a net on the ground that you bounce the ball off of. It makes us all look like fools, but I would highly recommend getting this if you are looking to make a significant improvement in your life.

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Once you’ve got your beach activities sorted out, the most important thing in preparing for a beach day is the snacks. I like to go with things that can be eaten with your hands and usually in one or two bites because no matter how hard you try to avoid it, you will get sand in your food. The last time we went to the beach, I made these little roll-ups, and they were perfect. You can put pretty much anything in them for a vegetarian or meat-eater version, and they are super easy to pack up and snack on at the beach. My typical formula for beach snacks is as follows:

  1. Tortilla roll-ups or some other small, bite-sized sandwich
  2. Fresh fruit, usually pineapple or berries
  3. Water and sodas
  4. Chips
  5. Cookies

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I have included the recipe for the little roll-ups below, but I the amounts are kind of up in the air depending on how many people you are feeding. I went with 1 wrap per person.

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Beach Roll-Ups:

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Vegetarian
Spinach wraps (or your favourite type of wrap)
1 – 2 Tablespoons kalamata & artichoke hummus per wrap (recipe here)
Thinly sliced cucumber to cover the wraps (I used about 1/2 cucumber)
Your favourite sliced cheese (I used havarti)
Baby spinach

Spread the hummus over the wrap, reaching to the edges.

Top with slices of cheese.

Layer on the thinly sliced cucumbers. I used a vegetable peeler to get really thin slices.

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Top with as much spinach as you like.

Roll the whole thing up as tightly as possible and adjust so that the seam is on the bottom.

Cut into 1/2 inch slices and store in a plastic container in a cooler for the beach.

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Chicken Pesto
Sundried tomato wraps (or your favourite type of wrap)
1 – 2 Tablespoons pesto per wrap (recipe here)
Thinly sliced rotisserie chicken (I just bought some lunch meat from Sprouts)
Your favourite sliced cheese (I used havarti)
Baby spinach

Spread the pesto over the wrap, reaching to the edges.

Top with slices of cheese.

Layer on the chicken and top with as much spinach as you like.

Roll the whole thing up as tightly as possible and adjust so that the seam is on the bottom.

Cut into 1/2 inch slices and store in a plastic container in a cooler for the beach.

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Roast Beef
Sundried tomato wraps (or your favourite type of wrap)
1 Tablespoon prepared horseradish
1/2 cup Miracle Whip
Thinly sliced roast beef (I just bought some lunch meat from Sprouts)
Your favourite sliced cheese (I used jalapeno muenster from Sprouts)
Baby spinach

Combine the horseradish and the Miracle Whip in a small dish until well mixed.

Spread 1-2 Tablespoons of the horseradish mixture over the wrap, reaching to the edges.

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Top with slices of cheese.

Layer on the roast beef and top with as much spinach as you like.

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Roll the whole thing up as tightly as possible and adjust so that the seam is on the bottom.

Cut into 1/2 inch slices and store in a plastic container in a cooler for the beach.

Beach Roll-Ups
Total time: 
 
Ingredients
  • Vegetarian:
  • Spinach wraps (or your favourite type of wrap)
  • 1 - 2 Tablespoons kalamata & artichoke hummus per wrap (recipe here)
  • Thinly sliced cucumber to cover the wraps (I used about ½ cucumber)
  • Your favourite sliced cheese (I used havarti)
  • Baby spinach
  • Chicken Pesto:
  • Sundried tomato wraps (or your favourite type of wrap)
  • 1 - 2 Tablespoons pesto per wrap (recipe here)
  • Thinly sliced rotisserie chicken (I just bought some lunch meat from Sprouts)
  • Your favourite sliced cheese (I used havarti)
  • Baby spinach
  • Roast Beef:
  • Sundried tomato wraps (or your favourite type of wrap)
  • 1 Tablespoon prepared horseradish
  • ½ cup Miracle Whip
  • Thinly sliced roast beef (I just bought some lunch meat from Sprouts)
  • Your favourite sliced cheese (I used jalapeno muenster from Sprouts)
  • Baby spinach
Instructions
  1. Vegetarian:
  2. Spread the hummus over the wrap, reaching to the edges.
  3. Top with slices of cheese.
  4. Layer on the thinly sliced cucumbers. I used a vegetable peeler to get really thin slices.
  5. Top with as much spinach as you like.
  6. Roll the whole thing up as tightly as possible and adjust so that the seam is on the bottom.
  7. Cut into ½ inch slices and store in a plastic container in a cooler for the beach.
  8. Chicken Pesto:
  9. Spread the pesto over the wrap, reaching to the edges.
  10. Top with slices of cheese.
  11. Layer on the chicken and top with as much spinach as you like.
  12. Roll the whole thing up as tightly as possible and adjust so that the seam is on the bottom.
  13. Cut into ½ inch slices and store in a plastic container in a cooler for the beach.
  14. Roast Beef:
  15. Combine the horseradish and the Miracle Whip in a small dish until well mixed.
  16. Spread 1-2 Tablespoons of the horseradish mixture over the wrap, reaching to the edges.
  17. Top with slices of cheese.
  18. Layer on the roast beef and top with as much spinach as you like.
  19. Roll the whole thing up as tightly as possible and adjust so that the seam is on the bottom.
  20. Cut into ½ inch slices and store in a plastic container in a cooler for the beach.

 

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