Road Trip Munchies

Today the baby and I began a road trip headed south with my family. One of my favorite things about road trips has always been the stops along the way to fuel up and grab a bite to eat. These stops usually mean I get to indulge in something salty and greasy and not feel bad about it because hey, fast food helps us stick to the travel agenda right? But on today's trip, I had dreams of a healthier meal on the go. Maybe it's because I have been indulging in unhealthy eating habits too often lately or maybe it's because today's gut bomb didn't satisfy my hunger in the way I was hoping. Whatever the reason, here's the meal of my travel day dreams with quick before trip prep.

Sandwich: Roasted Red Pepper Spread with Olives and Romaine lettuce on Crusty Bread

To make the spread, combine one can cannelloni beans with one large roasted red pepper in a food processor or blender. Add in one clove of garlic, Italian seasoning, red pepper flakes, salt, pepper, and olive oil (amounts vary with taste). Blend until smooth and store.

In separate containers store the romaine lettuce, olives, and precut slices of your favorite crusty bread. I like rosemary olive oil focaccia best for this sandwich. Pack a plastic knife along for when you're ready to eat that can spread the bean and red pepper purée on the bread.

Salty snack: Kale chips

Making kale chips at home requires time, but is otherwise a simple process and costs next to nothing compared to the expensive store bought versions. They end up crispy, salty, and slightly greasy as the best kind of snacks are, but are packed full of nutrients. Begin by preheating the oven to 400 degrees. Thoroughly wash the kale and remove stems. This is what takes the most time. Tear the leaves into large chunks and spread on to a baking sheet. Lightly (!) drizzle olive oil on the leaves and sprinkle with course salt. Bake until crispy, approximately 5 minutes. Allow to cool and then store in a solid container because these delicate chips can easily be crushed.

Crunchy snacks: Baby Carrots and Celery with Sunflower Seed Butter, Pumpkin Seeds

I love the crispness of celery and baby carrots and sunflower seed butter adds a layer of flavor. Pumpkin seeds also have a great crunch with a nutritional punch.

Sweet Snacks: Pineapple, Dried Coconut, Granola Bars

Sweet and naturally delicious without all the guilt-inducing ingredients found in convenience store desserts.

Mhmm thinking of this menu is making me hungry again.

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