GRAND RAPIDS, Mich. — Growing up, we would often take road trips for spring break. Road trips are such a fantastic way to go on an adventure and see the country! In the past we didn't always plan for eating along the way. We often found ourselves stopping in gas stations and swinging through fast food establishments, which didn't leave us many healthy options. Here are a few healthy recipes to ensure you are properly fueled for your journey.
Before your trip, go online to scope out restaurants, rest stops and grocery stores along your route to get an idea of what foods are out there. If you're going to be in the car for long stretches, pack an insulated lunch bag or cooler with cold packs to keep food temperatures in the safe zone. If your trip lasts multiple days, you can purchase ice at gas stations as you go and store it in plastic bags. Do a grocery run to stock up on healthy go-to options. Cover your food group bases: protein, fruits, vegetables, healthy fats and complex carbs. You will also want portable and easy-to-handle food. With limited space in your car (and cooler) and only two hands to balance driving and eating, you want items that are easy to pre-portion and easy to eat one handed. Simple options include:
Turkey Roll Ups
Servings: 16
8 oz cream cheese
¼ cup whole berry cranberry sauce
8 (10 inch) whole wheat tortillas
½ head romaine
16 slices deli turkey
16 slices Havarti or Swiss cheese, halved
2 medium tomatoes, halved and sliced
1. In a small bowl, mix cream cheese with cranberry sauce until uniformly combined.
2. Lay one tortilla flat on cutting board and spread thick layer of cream cheese all the way to the edges. Layer 3 lettuce leaves down the middle of the tortilla.
3. Layer two slices of turkey and 4 pieces of Swiss cheese on top of the lettuce and top with slices of tomato.
4. Starting at one end of the tortilla, roll tightly towards the filling. Continue rolling until the filling is tightly wrapped and the cream cheese holds the roll up together.
5. Continue with the remaining tortillas and wrap each tortilla in plastic wrap.
6. Chill the wrapped tortilla until just before you hit the road. Slice each tortilla into 8 equal pieces.
Crispy Parmesan Chickpeas
1 (15 oz) can chickpeas
2 Tbsp. olive oil
2 Tbsp. finely grated Parmesan cheese
½ tsp garlic powder
½ tsp grated lemon rind
½ tsp dried oregano
½ tsp kosher salt
¼ tsp ground pepper
1. Drain and rinse chickpeas and dry with paper towel.
2. Heat oil in nonstick skillet over medium high heat. Add chickpeas and cook for 17 minutes, stirring occasionally.
3. Transfer chickpeas to a bowl. Add cheese, garlic powder, lemon rind, oregano and salt and pepper. Toss gently.
Peanut Butter Banana Roll-Up
2 whole wheat tortillas
3 tbsp peanut butter
2 tbsp mini chocolate chips
2 bananas whole
1. Lay the tortilla on a plate or cutting board.
2. Spread half of the peanut butter over the tortilla evenly.
3. Sprinkle half of the mini chocolate chips over the peanut butter.
4. Lay the whole banana at one end of the tortilla and roll up.
5. Slice into 1-inch pieces and enjoy!
Pizza Trail Mix
1 cup cashews
1/2 cup almonds
1/4 cup walnuts
2 teaspoons olive oil
1 Tablespoon nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon sea salt
1/3 cup sun-dried tomatoes, chopped into bite size pieces
1. Pre-heat oven to 350°
2. Mix all ingredients except sun-dried tomatoes in a large bowl. Toss to combine. Spread nut mixture on a parchment lined cookie sheet or baking stone. Bake for about 10-12 minutes. Remove from heat. Toss and let nuts cool. Add sun-dried tomato pieces to the mix and serve. Store leftovers in an airtight container.
Courtesy: Amy Bragagnini, RD