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Healthy Homemade Travel Snacks

Sunday, July 1, 2018
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Healthy Packing

Travel Snacks

Recipes to Healthy Homemade Travel Snacks

It’s definitely not easy to maintain a healthy lifestyle when flying, but it is manageable to eat healthy homemade travel snacks. Eating on flights is never an option for me or for my daughter due to the amount of sodium in the food and re-heating it. So, with years of experience, I began to pack healthy snacks, fruits, vegetables, sandwiches made at home. Mostly gluten free, dairy free or paleo.

I do end up carrying my own lunch box and my own re-usable bottle of water. It does take some time getting used to it, but after that, it becomes very easy and you end up feeling re-freshed with the right nutrients and food in your system rather than the bad stuff. Here are a few recipes to healthy homemade travel snacks to take with you on the go. Hope you enjoy them!

POPCORN

One of the easiest snacks I ever do before a flight, microwave popcorn! No dairy, no gluten, no oil, just plain popcorn! I pack them in a re-usable bag and just snack away!

MUESLI SNACKING COOKIES

  • 1/2 cup natural nut or seed butter (no salt or sugar added)
  • 1/3 cup honey
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 3/4 cups unsweetened muesli
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon baking powder

Preheat the oven to 350°F and line a baking sheet with parchment paper.

In a medium pot over medium heat, melt together the nut butter and honey until smooth. Remove from heat and use a wooden spoon to stir in the cinnamon, salt and vanilla. Once the mixture has cooled a little, quickly beat in the egg. Add the muesli, flour and baking powder to the pot and stir together until combined.

Take about 2 heaped tablespoons of dough, roll into a ball and flatten slightly onto the baking sheet. Repeat with the rest of the dough, spacing the flattened balls about 1 inch apart. (They barely spread when baked.)

Bake until golden brown underneath, 6 to 8 minutes. Transfer the cookies to a wire rack to cool completely, then store in an airtight container for up to 5 days.

Recipe Notes

If you don’t have any muesli on hand, replace with 1 cup of rolled oats plus 1/2 cup of dried fruit and 1/4 cup of chopped nuts and seeds.

Image credit: Izy Hossack

CAKEY, OATY ENERGY BARS 

Makes 12 bars

  • 1/4 cup melted coconut oil
  • 3 tablespoons smooth peanut butter
  • 3 tablespoons brown rice syrup
  • 1/4 cup ground flax seeds
  • 1 1/4 cups apple sauce
  • 1 teaspoon vanilla
  • 3 cups rolled oats (use certified gluten-free oats if necessary)
  • 1/2 cup raisins
  • 1/2 cup dried apricots, chopped
  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Preheat oven to 325°F. Line an 8″x8″ baking pan with parchment paper. 

In a small saucepan over low heat, combine the melted coconut oil, peanut butter, and brown rice syrup and stir until melted. Remove from heat. Add the ground flax seeds, apple sauce, and vanilla, and whisk to combine. 

In a large bowl, combine the oats with the dried fruit, seeds, cinnamon, and salt. Add the liquid mixture to the dry ingredients and stir until well combined.

Transfer the mixture to the baking pan, pressing with your hands to create an even surface.

Bake until golden, about 45 minutes. Cool completely in pan. Lift out and cut into 12 pieces.

Store in an airtight container in the refrigerator. Wrap individual bars tightly for transporting. More recipes 

BANANA ALMOND BARS

Inspired by my good friend Karen from Secret Squirel Food, who makes healthy homemade snacks all the time! I found these to be the easiest to make when on the go and to pack when I travel.

Image credit to Karen McLean

1 cup rolled oats
2/3 cup desiccated coconut
1/3 cup almonds, roughly chopped
1 cup dried fruit (I used 1/2 chopped dates, and 1/2 raisins)
2 tbsp sesame seeds
1 tsp cinnamon
2 ripe bananas, mashed
2 tbsp honey
2 tbsp coconut oil

Directions:

1. Preheat oven at 180 degrees celsius. Line baking sheet with baking paper.
2. In a large bowl, combine dried ingredients (rolled oats, coconut, almonds, dried fruit, sesame seeds and cinnamon). Mix until well combined.
3. In another bowl, combine wet ingredients (mashed banana, honey and coconut oil). Pour wet ingredients over dry ingredients and stir until well combined.
4. Use a heart cookie cutter and fill with 2 heaped tablespoons of mixture. Press firmly with the back of a spoon. Remove cookie cutter. The bars should be approximately 1 cm high.
5. Bake for about 20 minutes or until edges are golden brown. The granola bars tend to get brown at the bottom first. Make sure not to burn them, and turn them over half way through. Let cool completely, store in airtight container and keep in the fridge.

 

ROASTED BEETROOT HUMMOS

Another favorite of mine from Secret Squirrel Food! I pack rice cakes and vegetables sticks too and just dip away! 

 

Ingredients:

2 medium sized beetroot (skin on)
1 can chickpeas
2 cloves garlic
3 tbsp tahini
1 tbsp lemon juice
salt to taste
water to thin

Directions:

1. Preheat oven at 170 degrees celcius.
2. Individually wrap each beetroot in foil and roast in the oven for approximately 2 hours until soft and tender.
3. Once beetroot is roasted, remove from the oven and let cool.
4. Peel skin and chop into chunks.
5. Drain chickpeas and rinse off all the brine.
6. Remove the skin from each chickpea by popping it out between your thumb and index finger.
7. Place the beetroot and chickpeas into a food processor along with the garlic and process for 1 minute.
8. Add tahini, lemon juice and a pinch of salt and keep processing.
9. Whilst the food processor is still running, slowly add water until the hummus becomes a smooth and creamy texture.
10. Refrigerate and pack in Tupperware adding rice cake on the go. 

A PLATE OF BERRIES

Per cup, strawberries offer more than your day’s worth of immunity-helping vitamin C. Pack in a plastic container so they don’t get smushed. Berries are one of the fruits with the least amount of sugar and so detoxifying! Make sure you carry them on the plane with you!

DAIRY FREE CHOCOLATE PEANUT BUTTER CHIA PUDDING 

This is a great idea mostly for those who love superfoods! I absolutely love eating this on the plane and I always use gluten and dairy free! 

 

INGREDIENTS

 

Chocolate Chia Seed Pudding

  • 1 cup coconut milk
  • 2 tablespoons pure maple syrup
  • 1 1/2 tablespoons cocoa powder
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup Bob’s Red Mill chia seeds

INSTRUCTIONS

  1. For chocolate pudding, add almond milk, maple syrup, cocoa powder and vanilla extract to mason jar. Whisk together with fork, until cocoa powder is fully combined.
  2. Add chia seeds. Place lid on jar and shake until mixed well.
  3. To make peanut butter pudding, add almond milk, peanut butter, maple syrup and vanilla extract to separate jar. Whisk together with fork, until peanut butter is fully combined.
  4. Add chia seeds. Place lid on jar and shake until peanut butter and chia seeds are mixed well.
  5. Place both jars in refrigerator. Chill 3-4 hours or overnight, until thickened.
  6. When set, shake before serving. Add additional 1-2 tablespoons almond milk if too thick.
  7. Layer chocolate pudding, then peanut butter pudding and additional chocolate pudding in serving dish. Sprinkle cocoa nibs on top {optional} and pack for your trip

BOWL OF RAW NUTS

Raw nuts—such as almonds, walnuts, and cashews—are awesome foods for traveling. Not only do they keep well, but snacking on a few protein-rich nuts can even boost your mood. Avoid getting hungry by always keeping a few varieties with you on the go.

Mauritius

It’s important to travel with children or with your child alone from time to time. Not because they learn a lot, no. Because YOU learn a lot. I learned so much from traveling with Chloe at a young age. What she’s like when she’s vulnerable, what I’m like when I have no one but her around me, what sort of things we both like doing together. I learned to have more patience as we both grow and to put my phone and work on the side. I still have my camera in one hand when we are together and sometimes she gets so annoyed with my constant “Chloe smile” but I think she’s learning to accept that this is something I can or don’t want to change in me… and so she looks at me and gives me this face of acceptance… and I love her for it!

Travel Junkie Diary

A bohemian traveler

2 comments

  1. Johnna Flavell says:

    That was great thank you

  2. Ryan K Biddulph says:

    Popcorn really is one of the ultimate down home, filling travel snacks. 1 tiny bag of homemade popcorn does it for me.

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