5 Easy-to-Make Snacks Perfect for Last-Minute Traveling
It’s August, and your vacation is next week! But, if you are anything like most people, chances are you have yet to start packing. While tucking away your bathing suit at the very last minute is no big deal, neglecting to throw in a couple of snacks can be frustrating during a long trip. Avoid packing all the wrong things, leaving your tote bag empty and your stomach growling! We gathered these 5 snacks that are easy to make, healthy, and packed with flavor.1. Chocolate-Covered Strawberries
Only 3 ingredients, this snack is easy. Don’t let the short ingredient list fool you. Thanks to dark chocolate’s sweet taste, the travel-friendly delight is bound to swoon your taste buds.
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 choc 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.
Packed with fiber and flavor, bananas can turn any snack into a gourmet treat. Made in less than 5 minutes, this snack is perfect for anyone who needs to munch on while on the road. 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 airtight container or ziplock bag.
Not everyone is a fan of sweet snacks. With 3 ingredients, this nibble takes almost zero time to prep, and is delicious. Not to mention that it's packed with fiber, thanks to the red bell peppers. That means 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
This 4 ingredient snack screams “travel material.” 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 Ziploc bag.
5. Tomato Parmesan Crisps
Veggie chips can do the trick to keep your hunger at bay, but nothing hits the spot quite like a cheesy oven-baked crisp. This twist on the favorite snack comes with a generous serving of tomato flakes, making your munching experience decadent.
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 400°F 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!
- Branden Evans