6 Recipes You'll Never Travel Without Again
For your sanity and satiety
Happy weekend!
As the travel season gets closer, I wanted to share some of my favorite tips for all travelers, but especially those of us going away with young kids. Bookmark this now! Future you will be thrilled.
Travel days don’t have to mean kids only eat snacks, but let’s be real—my kids do. If they’re going to live on snacks for a 12-hour trip, I want them to be packed with nourishing ingredients. And I’d much rather have something delicious and nutritious for me, too!
Below are a few of my favorite recipes to make ahead of any journey, with tips on how to make everything easily portable. These can all be made ahead of time, so you don’t forget about the muffins in the oven while managing everyone’s packing lists.
One of my other travel hacks is to bring cupcakes to share once we arrive—they’re lightweight and securely wrapped so you can tuck them in your suitcase. We’ve also been known to order in advance and schedule delivery to our destination ahead of time so cupcakes are there waiting for us. Makes it so easy!
I’ve been using Geoffrey Zakarian’s pans for the past week and LOVE them. They make the perfect crispy salmon…stay tuned.
This list is filled with my favorite travel recommendations, including the $28 duffel that everyone asked about when I shared it back in March.
I just restocked the mystery oil to clean my counter-sized Boos block. Here’s how I do it!
A video of my mom making egg salad went viral on Facebook—how sweet is that! A ton of people have been commenting about the chopping bowl (and how it reminds them of one they had in their families).
After you slice these, wrap them in parchment paper and freeze them in a large Ziploc. Pack as many as you’d like in a smaller bag! You can also roll them into balls like the recipe in my cookbook. It’s a great plane dessert!
I bake this cake into muffins (bake time would change to 25-30 minutes) and freeze them individually in freezer bags.
Double Chocolate Zucchini Bread…Muffins
Like the chickpea cake, I bake this bread in a muffin tin, adjusting the bake time to 25-30 minutes. That way it’s easy to wrap them individually. Great for late summer travels (or even just stashing in your freezer) when you have too much zucchini for your own good.
You can fill these with your favorite nuts and seeds, then easily pack them away to eat on the go.
I make these at least once a week to pack in my kid’s lunches. They’re filled with protein (I use this unflavored protein powder) and lots of other great ingredients. Store them in a plastic bag in the freezer until you’re ready to pack.
Slice them into bars, then wrap them individually in parchment paper. Freeze in a plastic bag!
What’s your secret travel weapon? Share in the comments!
