I know we already talked a little bit about road trip snacks, but if we are going to discuss some of my favorite things, road trips might definitely be one of them.
As I mentioned before, I look for a few specific things when it comes to snacks to travel with. They shouldn’t have to be refrigerated and they should be as healthy as possible. As you know, I just posted this recipe for Banana Dark Chocolate Granola Bars. They work perfectly since there are so many items that are good for you – nuts, fruit, and oats. The dark chocolate doesn’t hurt either.
I absolutely adore apple chips. They are so simple and easy to make, plus incredibly addictive. I took a couple of apples one time and thinly sliced them and make chips….. I think I ate all of the chips within three hours. I really tried to hold myself back so I could save some for my daughter. In the end I decided it was more worth it to go to the store and buy more apples, because she wasn’t going to get any. Try these yourself with this recipe from Jennifer Meyering.
When I was growing up we used to make trail mix – or gorp we sometimes called it – with cherrios, m&m’s, peanuts and raisins. It’s that classic mix that works well hiking, camping or road tripping. These days I add many things that I might have in the pantry, chex cereal, dried fruits, exotic nuts, seeds etc. It’s kind of like macaroni and cheese. You can make it “adult” and fancy, but sometimes you crave that simple recipe you remember from growing up. I think this trail mix from Love Bakes Good Cakes is a great flashback – and the kids will love it!
Nuts are a must. Sitting in the car for a long period of time, you don’t want to eat a lot or heavily. Nuts are a great source of complex proteins to fulfill that need. I made these Garlic Rosemary Scented Almonds from Dinners, Dishes and Desserts for a party once and it was a huge hit. They are crunchy and have just enough hint of rosemary and garlic to give it amazing flavor.
This is my one recipe where I will cross my “refrigeration” line. Technically if you do a pressed sandwich and keep it up against a couple frozen water bottles, they will be perfectly fine when you stop for lunch. Plus you will have nice cold water. I did a chicken caprese pressed sandwich for a road trip awhile back and it worked well on a ciabatta bread loaf since it was able to stand up to any juices and didn’t get soggy. This one sounds amazing to take on your next trip from Vanilla and Bean.