5 Easy-to-Make Snacks Perfect for Last-Minute Traveling
1. Chocolate-Covered Strawberries
Requiring just three ingredients, this last-minute snack is the epitome of easy. But, don't let the short ingredient list fool you. Thanks to dark chocolate’s sweet taste, the travel-friendly nosh is bound to swoon your taste buds even when heat and hundreds of miles are slowly getting the better of you.
3 ½ ounces of dark chocolate
½ tsp coconut oil
½ cup of freeze dried whole strawberries
- Line a tray with waxed paper and set aside.
- Add the chocolate to a heat-proof mug and place it in the microwave for 15-20 seconds.
- Once the time is up, remove the mug from the microwave and using a spoon, and gently stir the slightly melted chocolate.
- Then, place the mug in the microwave once again for another 15-20 seconds.
- Repeat the same procedure until the chocolate is completely melted and then stir in the coconut oil.
- Dip the whole strawberries into the chocolate and arrange them on the tray.
- Place them in the fridge and chill for about 5-10 minutes.
2. Peanut Butter & Banana Chips Wrap
Packed with fiber and lots of flavor, bananas are one of those foods that can readily turn any snack into a gourmet treat. Take this peanut butter and banana wrap, for example. Made in less than 5 minutes, this last minute snack is perfect for anyone who needs something filling to munch on while on the road without discounting on flavor. Kudos to those who go the extra mile and add candied nuts to the mix!
1 whole wheat tortilla
2 tbsp peanut butter
2 tbsp freeze dried banana slices
1 tbsp candied cashews (optional)
A pinch of coconut sugar
- Spread the peanut butter on the tortilla evenly.
- Top with the banana slices, candied cashews, and coconut sugar.
- Roll up the tortilla tightly and store in an air-tight container or ziplock bag.
3. Stuffed Olives
We get it: Not everyone is a fan of sweet snacks. But, going outside the potato chip box while on the road is not an easy feat. That's why you need this healthier snack recipe in your life. At just three ingredients, this nibble takes almost zero time to prep, and is all kinds of delicious. Not to mention that it's packed with fiber, thanks to red bell peppers. That basically means that just a few bites can keep you full for a long time!
½ cup green olives, pitted
2-3 tsp freeze dried red bell peppers
A pinch of salt
- Fill half a cup with lukewarm water and add the red bell peppers.
- Let them sit for a while until they are hydrated.
- Then, transfer them to a small bowl, squeeze the excess water away and add some salt.
- Using a fork, mash the hydrated bell peppers until you form a thick paste.
- Stuff the pitted olives with the paste and store them in an airtight container.
4. Fruit & Nut Clusters
Somewhere between the subtly sweet taste, crunchy cashews, and fiber rich berries, this 4 ingredient snack screams “travel material.” So, if you want to spend more time on your suitcase than prepping your snack bag, this recipe is a no-brainer.
½ cup cashews, unsalted and finely chopped
½ cup freeze dried Berry De-Lite blend
4 ounces of chocolate, melted
1-2 tbsp coconut flakes
1 tsp coconut sugar (optional)
- In a bowl, add the melted chocolate and stir in the fruits, cashews, coconut flakes, and sugar. Mix well until all the ingredients are coated with chocolate.
- Set several paper cupcake cases and spoon about 1 tbsp of the mixture in each of them.
- Freeze for about 5-10 minutes and transfer to a ziplock bag.
5. Tomato Parmesan Crisps
While veggie chips can definitely do the trick and keep your hunger at bay, nothing hits the spot quite like a cheesy oven-baked crisp. But, this twist on the favorite snack comes with a generous serving of tomato flakes, making your munching experience all the more decadent. Who said road trip food is unhealthy and boring?
½ cup Parmesan cheese, grated
2 tbsp dehydrated tomato flakes
- Add ¼ cup of lukewarm water in a bowl and stir in the tomato flakes. Let them sit there for 10-15 minutes until they are hydrated.
- Meanwhile, preheat the oven to 400oF and line a baking sheet with parchment paper.
- Once the tomato flakes are hydrated, remove them from the bowl, squeeze any excess water and add them to a separate bowl along with the grated parmesan cheese. Mix the two ingredients thoroughly until they are evenly combined.
- Spoon about 1 tbsp of the mixture onto the baking sheet and form small cheese “discs.” Make sure you leave enough room between one another to prevent them from sticking together.
- Bake for 3-5 minutes or until they turn golden brown.
- Let them cool for a while and store them in an airtight container.
So, what's your go-to last-minute snack? We'd love to hear your thoughts and suggestions in the comments down below!