Have Snacks. Will Travel. This month’s Recipe Redux theme is all about packing healthy snacks for the road. This couldn’t have come at a better time as I was in the airport when I saw the theme with some of my favorite snacks already packed in my bag, as you see in the picture above. Of course it all depends on my mood and where I am headed, but there are certainly some things you will definitely find with me at all times when I travel.
I always pack fruit and my own trail mix made from whatever nuts and dried fruit I have on hand. On this past trip, I had a mixture of cashews, almonds, pistachios, peanuts, almonds and pecans with dried apricots, cranberries, cherries and blueberries. When we went to the beach last month, we made a large bowl of the same with the addition of raisins and granola.
I also like to take along a variety of homemade bread, muffins or bars. While I love to make my own granola bars, I don’t always do it before I hit the road. Sometimes the to do list is just too long. When I do make my own granola bars, The Meal Makeover Moms’ Grab-and-Go Granola Bars is one of my favorite recipes. If I’m purchasing a bar, I always reach for a KIND bar or a Lara bar.
And of course, don’t forget to stay hydrated. A large bottle of water is always at my side when I travel. As soon as I pass through security, my first stop is usually to buy a large bottle though more airports are providing refill stations for those that bring their own empty ones along for the trip.
For this past trip, I made my own peanut butter honey sandwich on my Cinnamon Raisin bread, a recipe I’ve tweaked a bit since I first created it several years ago. It is one of our family’s favorites, and especially mine. I do swap up using almonds or walnuts in place of the sunflower seeds, depending upon what is in my pantry. This past time, it was almonds. I’ve talked before on this blog about overcoming my peanut butter aversion. I’m still picky about when and how I eat it, but I’m glad that I can now enjoy it, especially with this bread. It is also the perfect lunch when I need to bring my own and can’t have an insulated lunch bag with me.
- 1 cup water
- 2 tbsp butter (I used Smart Balance)
- 1 ripe banana, mashed
- 3 cups white whole wheat flour
- 1 tbsp vital wheat gluten
- ½ tsp salt
- 2 tbsp cinnamon
- 2 tbsp sugar
- 2½ tsp yeast
- 1 cup raisins
- ¾ cup sunflower seeds or any nut of your choice
- Place all ingredients in the bread machine in the order listed, except for the raisins and sunflowers.
- Choose the “Fruit & Nut” cycle on your bread machine. Add the raisins and sunflower seeds at the buzzer.
- Once finished cooking, remove and allow to cool on a wire rack before slicing.