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Your Picnic-Perfect Easter Lunch Menu

There are many things to love about Easter, and one of them is most definitely gathering with friends and family over Easter lunch. But with the pandemic still featuring front and center in many of our lives, you might want to take lunch outdoors just to stay on the safer side. Or, you might simply decide that the sun is shining, the air is warm, and an Easter picnic is the way to go no matter what else is going on in the world. If so, we’re right there with you! That’s why we put this little Easter lunch menu together, that has you covered for everything from sides to desserts and, of course, the obligatory Easter cocktail.


A dip is always a good idea. A dip with a bone broth base? Now that’s just next level goodness right there! We love this dip because it’s so easy to make ahead of time, satisfies almost all palates, and packs in an additional 10 grams of protein (on top of the protein you get from the beans.)

  • 1 serving of LonoLife Chicken Bone Broth
  • 1- 15.5 ounce black beans (drained)
  • 1/4 cup olive oil
  • 1/2 lime, juiced
  • 2 teaspoons cumin
  • 1/4 teaspoon garlic powder
  • Chili powder to taste / spice


    1) Add all ingredients to a food processor or blender. Blend on medium to high until smooth.

    2) Once smooth, transfer dip to a serving dish.

    3) Top with olive oil and fresh cilantro.

    4) Serve with a side of tortilla chips and enjoy!



    Would any picnic be complete without a side of deviled eggs? We think not. But we do love the bone broth twist with this particular recipe that came to us courtesy of one of our LonoLife influencers, @TheFitPeach. Also, because this dish uses avocado oil mayo, it’s paleo-friendly and dairy-free. Win!

    • 1 1/2 servings LonoLife Chicken Bone Broth
    • 12 hard boiled eggs
    • 1/3 cup avocado oil mayo (or similar substitute)
    • 3 tablespoon spicy brown mustard
    • 1 tablespoon apple cider vinegar
    • Sea salt to taste
    • Dash of paprika to taste

    1) Cut eggs in half and scoop yolk in a large mixing bowl.

    2) Lay egg white halves in a pan with the hole facing up.

    3) Add remaining ingredients (except paprika) to the mixing bowl and beat with a hand mixer until creamy.

    4) Scoop yolk mixture into egg halves and sprinkle with paprika to top.

    5) Enjoy or store in an air-tight container in the refrigerator for up to a week.



    On to the entree! While this particular dish might take a little more preparation at home, it transports easily for picnics, and it’s just so much tastier than a plain ol’ burger that it’s well worth it the extra effort.

    • 1 large pork butt 10-to-12-pound boneless pork shoulder or butt
    • 2 tablespoons brown sugar
    • 1 ½ tablespoon chili powder
    • 1 ½ tablespoon salt
    • 1 teaspoon of cumin
    • ½ teaspoon of paprika
    • ¼ teaspoon cinnamon
    • 1 ½ onion, thinly sliced
    • 6 garlic cloves
    • 1 ½ cups water
    • 2 servings LonoLife Beef Bone Broth
    • ¾ cup barbecue sauce
    • ½ medium green cabbage, outer leaves removed
    • ½ small purple cabbage, outer leaves removed
    • 3 carrots peeled and shredded
    • ¾ cup mayonnaise
    • 2 tablespoons apple cider vinegar
    • 1 tablespoon dijon mustard
    • 1 pineapple
    • 1 package King’s Hawaiian sweet slider buns
    • salt and pepper to taste

    1) Rinse and dry your pork butt or shoulder.

    2) In a small bowl, add 2 tablespoons brown sugar, 1 ½ tablespoon chili powder, 1 ½ tablespoon salt, 1 teaspoon of cumin, ½ teaspoon of paprika, ¼ teaspoon cinnamon, and stir together.

    3) Rub spice mixture on all sides of your pork until it is evenly coated with rub.

    4) Slice 1 ½ onions into thin strips and place in an instant pot with 6 whole garlic cloves to make a bottom layer for the pork to sit on. Add in pork, 1 ½ cups of water, and 2 packets of LonoLife Beef Bone Broth.

    5) Pressure cook for 1 ½ hours or slow cook pork for 6 – 8 hours.

    6) Take the pork out of the instant pot either straining the remaining liquid or simply picking the pork pieces out with tongs.

    7) Place pork in a large bowl then stir in ¾ cups barbecue sauce and salt and pepper to taste until all the pork is evenly coated.

    8) For the coleslaw, cut 1/2 medium green cabbage and ½ small purple cabbage into thinly sliced stripes. Then shred 3 carrots and add to a large bowl.

    9) In a small bowl, combine ¾ cup mayo, 2 tablespoons apple cider vinegar, and 1 tablespoon Dijon mustard. Then pour in the cabbage mixture and combine until evenly coated. Add salt and pepper to taste.

    10) Cut the skin off the pineapple and slice into 9 ½ inch thick horizontal disc. Optional: char pineapple discs.

    11) Toast Hawaiian rolls for about 5 minutes in the oven.

    12) Layer on pulled pork, coleslaw, and pineapple to make your sliders and enjoy!

    Recipe by: Olivia H.



    After all that savory goodness, it’s time to drop something sweet into the mix, and we can’t think of a better picnic-ready treat than these delicious, fudgy, gluten-free and dairy-free brownies. And yes, you read that right. These little bites of joy are guilt-free all the way. 



    • 1 cup coconut sugar
    • 1/2 cup cocoa powder
    • 1/2 cup coconut flour
    • 1/3 cup coconut oil melted
    • 1/4 cup coconut milk
    • 6 large eggs
    • 1 packet LonoLife’s Mocha Collagen Peptides
    • 1 teaspoon baking soda
    • 1/4 teaspoon sea salt

    Peanut Butter Frosting

    • 1/2 cup peanut butter (or almond butter for paleoers)
    • 6 tablespoons coconut spread
    • 3 tablespoons maple syrup

    1) Preheat oven to 350℉. Cut out a square of parchment paper to fit at the bottom of a square cake pan and lay it on the bottom. Use coconut oil to grease the sides of the pan.

    2) Combine all brownie ingredients in a stand mixer and blend until completely smooth.

    3) Pour the batter into the square cake pan and cook for 25-30 minutes. You can use a toothpick to check if it’s done. If it comes out clean, it’s done.

    4) Blend all frosting ingredients with a hand mixer or whisk until smooth.

    5) Allow the brownies to cool and then spread the peanut butter (or almond butter) frosting over them.

    6) Cut, serve, and enjoy!



    For the finale, we’ve included a fresh, uplifting cocktail (that can easily be made into a mocktail by removing the vodka and upping the ginger beer.) This one is a fave around here because it is so simple to make, and includes a little protein punch thanks to the collagen content.


    1) Pour vodka and ginger beer over ice.

    2) Stir in collagen so it completely dissolves.

    3) Squeeze the 1/2 lime and mix together.

    4) Top it off with some mint leaves. Relax & enjoy!

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