Healthy Travel Snacks

Who doesn’t like a good road trip? Summer seems to bring out the traveler in all of us. But even if you are not taking a long drives or flights, it is nice to have some healthy snacks available for those times when you, or your family, need a little extra oomph. If you make them yourself, you can save a couple of bucks for those souvenirs. It also means that you control the quality of ingredients, salt, and fats.

Trail Mix

Ingredients:

• 1 cup pumpkin seeds (pepitas)
• 1 cup almonds
• 1 cup sunflower seeds
• 1 cup walnut halves or pieces
• 1 cup dried apricots
• 1 cup dark chocolate chips

Directions:

• Place all ingredients in a large bowl or bag and toss to combine. Store in an airtight container.

Club Roll Ups

Ingredients:

• 3 ounces cream cheese, softened
• 1/2 cup ranch salad dressing
• 2 tablespoons ranch salad dressing mix
• 8 strips bacon, cooked and crumbled
• 1/2 cup finely chopped onion
• 1 can (2 1/4 ounces) ripe olives, drained and sliced
• 1 jar (2 ounces) diced pimientos, drained
• 1/4 cup diced jalapeno peppers, optional
• 8 flour tortillas (10 inch), room temperature
• 8 slices ham
• 8 slices turkey
• 8 slices roast beef
• 2 cups shredded cheddar cheese

Directions:

• In a small bowl, beat cream cheese, ranch dressing, and ranch dressing mix until smooth.
• In another bowl combine bacon, onion, olives, pimientos, and jalapenos.
• Spread cream cheese mixture over tortillas. Layer ham, turkey, and roast beef. Sprinkle with bacon mixture and cheddar cheese. Roll up.

Nut Butter Bars

Ingredients:

• 1 cup creamy nut butter, your choice
• 1 cup honey
• 4 cups quick-cooking oats
• 1 cup chopped walnuts
• 1/2 cup raisins
• 1/4 teaspoon salt

Directions:

• In a large microwave-safe bowl, combine nut butter and honey. Heat, uncovered, until warm.
• Stir until smooth. Add remaining ingredients and stir to combine.
• Transfer to a lightly greased or sprayed 13 X 9 in baking pan or dish. Gently press mixture into the dish.
• Cover. Refrigerate for at least 1 hour or overnight. Cut into bars.

Roasted Chickpeas

Ingredients:

• 2 cans (15 ounces each) chickpeas/garbanzo beans, rinsed, drained and patted dry
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon lime zest
• 1 tablespoon lime juice
• salt to taste

Directions:

• Spread chickpeas in a single layer on a baking sheet lined with parchment paper. Bake in an oven preheated to 400 until crunchy, about 45 minutes, stirring each 15 minutes.
• Meanwhile, whisk together remaining ingredients.
• Allow chickpeas to cool slightly. Drizzle with oil mixture. Stir well to combine.
• Cool completely and store in an airtight container.

Tex-Mex Popcorn

Ingredients:

• 1/2 cup unpopped popcorn
• 3 tablespoons canola oil
• 1/2 teaspoon cumin seeds
• butter-flavored spray
• 1/4 cup minced cilantro
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/8 teaspoon smoked paprika
• salt to taste

Directions:

• Pop together popcorn, oil, and cumin seeds.
• Transfer to a large bowl. Spray with butter-flavored spray. Add remaining ingredients and toss to coat. Use more spray if necessary until all popcorn is coated.

Almond Flour Peanut Butter Cookies

Ingredients:

• 1/2 cup peanut butter
• 1 tablespoon melted coconut oil
• 1/4 cup maple syrup
• 2 teaspoons vanilla
• 1 1/3 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Directions:

• Combine peanut butter, coconut oil, maple syrup, and vanilla in a large bowl.
• Combine flour, baking soda, and salt. Add to the peanut butter mixture by cupsful.
• Drop by rounded tablespoons onto a baking sheet lined with parchment paper.
• Press a criss-cross pattern on the top of each using a fork. Cookies will not spread so flatten them to desired thickness.
• Bake until golden brown about 8 to 10 minutes.