I love to take road trips in this beautiful region. There’s something that feels extra special about loading up Betsy in my car in the darkness of early morning and driving empty streets, then slowly watching the light return to the landscapes I’m traveling through. Going on a road trip is always fun — well, almost always. There are many things that can make or break your trip, and one of them is the food you take along the way. Whether you are going on a day trip or travelling to Myrtle Beach, a road trip can’t happen without road trip snacks. Sometimes you need a little energy boost, sometimes you need to stabilize your blood sugar, and sometimes you need to munch on something just to stay alert and keep blood flowing to your brain.
Our family rule on vacation was to eat one take out full meal a day. When you’re sitting in a car for hours, it’s more fun to snack and it’s nice to end the day with a big meal, rather than eat takeout multiple times and feel overstuffed and sleepy in the car. This method also saves money since we didn’t have to buy overpriced snacks and sodas at every bathroom stop. I prefer to spend my food budget on local food once I reach my destination.
The general rule is that road trip food should be easy to access and easy to consume; no sticky, crumbly foods. Also keep in mind when you buy or make road trip snacks that the driver will be hungry too. So, have at least some road trip snacks that can be easily eaten with one hand. I always have hard boiled eggs, peeled, and stored in a resealable bag, washed fruit like apples and oranges, and bags of cut carrots and celery. I also take muffins to eat as a dessert or a quick breakfast. I will always make a sandwich if I plan on being gone all day, so I don’t have to buy takeout and wreck my diet. Or take a chance at a sketchy diner on the way. Of course, I will always pack Betsy a snack too. I take a small cooler with water to drink, and I forgo the soda while traveling. Betsy and I have had many car picnics along the Blue Ridge Parkway and look forward to more.
Morning glory muffins
Ingredients:
2 cups all-purpose flour
1 ¼ cups white sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
¼ teaspoon salt
2 cups shredded carrots
1 apple – peeled, cored and shredded
½ cup raisins
½ cup chopped walnuts
½ cup unsweetened flaked coconut
3 large eggs
1 cup vegetable oil
2 teaspoons vanilla extract
Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners. Mix flour, sugar, baking soda, cinnamon, and salt together in a large bowl; stir in carrots, apple, raisins, walnuts, and coconut. Beat eggs, oil, and vanilla together in a separate bowl. Stir egg mixture into the carrot mixture until just moistened. Spoon batter into the prepared muffin cups, filling each 2/3 full. Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Road trip roll ups
Ingredients:
1/2 pound deli turkey slices,
1/2 red onion, sliced thin
1 medium cucumber, sliced
1 green bell pepper, sliced
1 teaspoon garlic powder,
1/4 cup light cream cheese,
4 cups shredded lettuce,
1 medium tomato, sliced thin
90 Calorie Italian Flatout wraps.
**You can use any wrap, lunchmeat, or veggies that you wish!
Mix the cream cheese and garlic powder together. Spread the cream cheese mixture onto the wraps. Top the cream cheese layer with sliced tomato, bell pepper, and cucumber. Add about a cup of lettuce onto each wrap. Add a slice or two of turkey onto each wrap. Roll the wraps up tight. Cut the wraps into thirds and put them in a road trip container. You can wrap them individually in tin foil to make them single servings. They stay together pretty well if you don’t overstuff them. If they’re flimsy, use a toothpick to keep them together.
Courtesy photos
