Traveling is exciting, educational and energizing. And for most people enjoying a great meal while you are traveling can be just as thrilling as the idea of traveling. But often times, the food we eat while on the go is anything but nutritious. Fast food options are numerous and the temptation to have a large packet of fries and a super-size milk shake sounds delicious especially when you have a long travel day ahead of you.

Our friend Sarah Orman of My Modern Diary is sharing with some easy, healthy, homemade options that are perfect for the person always on the go or even the occasional traveler who hates airport food!

From Sarah,

With family in the United Kingdom and as a travel enthusiast, I’ve spent my fair share of time in airports all over the world. From the enormous London Heathrow with its first-class shopping facilities, to Botswana’s Shakawe airport, hosting prop planes and passengers just a few times a day. Despite my passion for the destination, however, I’ve come to dread the journey for numerous reasons, especially here in the United States where flying is more common than hopping aboard a locomotive.

First, there’s the very act of flying to begin with. A nervous passenger who watches the cabin crew’s every move, it’s not uncommon for me to have had next to no sleep the night prior to a trip. Then there’s the countless reassurances on the way to the airport; “Do I have my passport? Did I lock the door? Is my luggage overweight?” And of course it goes without saying that soon after arriving for a flight there’s the beloved security debacle, which nearly always includes some sort of unfriendly interaction with a person of authority. Perhaps most trepid of all, however, is the overwhelming hunger that always seems to strike soon after shoving my laptop back inside my bag while hobbling to a vacant seat in precariously loose shoes. A seasoned flyer I may be, yet frequently I find myself frustrated in the often limited post-security hubbub, searching for entertainment and more importantly, something good to eat.On a recent trip to the airport serving the Nation’s Capital, I was positively famished shortly before dawn illuminated the departures hall. With mere minutes to spare before my flight began to board, I realized my only option for breakfast was an astronomically calorific doughnut served up by a young girl who made no secret of her unwillingness to work prior to daybreak. Annoyed by the restrictive situation, I purchased the sugary snack from the less than polite server, who insisted on chatting with her coworker for the duration of our transaction, only to discover once I’d settled into my seat onboard the aircraft that it was about as fresh as the air I was about to breathe for the next two hours. Did I mention I’m not a fan of flying?

Beyond the dreaded airport and it’s undesirable mode of transportation, there are more favorable train journeys and car excursions, both of which I undertake regularly as an avid supporter of experiencing the sights, sounds, and scents of new places. With each adventure, however, comes the need for nourishment on-route and more often than not, the options are limited to fried junk, overly sweet snacks, and an endless variety of unenticing meal choices. With so few alternatives for something nutritious to eat while on the road, it’s not unusual to find a small container filled with suitable snacks in the bottom of my purse.Inspired by a dear friend who introduced me to what the world now knows as “energy bites,” these tasty little treats are like a healthy alternative to cookie dough and are perfect with a hot cup of coffee in the morning, or as an afternoon pick-me-up when one needs something sweet. They’ve kept me going on long journeys on several occasions and have been an absolute lifesaver when I simply didn’t have time to prepare something at home on departure day. A more unusual snack, my spiced prune and apple muffins are both nutritious and delicious. If prunes aren’t your thing, substitute another dried fruit such as dates or raisins; either will work! I personally love the prunes for the moisture they add to the batter, as well as an interesting depth of flavor that compliments the wholesome texture and taste of the finished snack.  

So whether you choose to make space for a handful of energy bites or a muffin or two next time you travel, you’ll be sure to thank me when you recall that small container nestled along side your passport and reading material for the journey. I may indeed continue to dread flying, for my snacks are unable to alleviate the stress of security, or prevent me from worrying about every unexpected bump at 32,000ft, but at least my hunger might be curbed without visiting the unfriendly assistant selling doughnuts.

Bon voyage!

Almond and Chocolate Energy Bites

(Inspired by Ryndee Wilson Root, gym warrior & fitness partner in crime)

Prep time: 10 mins; Yields: 20-25 bites

Ingredients:

(Note: For ease and simplicity, quantities are given in cup measurements. No baking required!)

• 1 cup rolled oats
• ⅔ cup coconut flakes or shredded coconut (if using flakes, roughly chop them so they similar in size to the rolled oats)
• ½ cup ground flaxseed
• ½ cup chocolate chips
• 1 tablespoon chia seeds
• Pinch of salt
• ½ cup almond butter
• ⅓ cup honey
• 1 teaspoon vanilla extract

Method:

1. Combine all dry ingredients in a large bowl and mix until evenly combined.
2. Add the almond butter, honey, and vanilla, then mix thoroughly. Once the ingredients are beginning to come together, use your hands to make sure everything is evenly mixed. It’s messy, but satisfying!
3. Chill the mixture for 30 minutes before rolling into bite size pieces. Transfer to an airtight container and store in the fridge until they’re gone!

Spiced Apple and Prune Muffins

Prep time: 20 minutes; Cook time: 20 minutes; Yields: 12 muffins

Ingredients:

(Note: Quantities are given in grams and ounces for accuracy, which is key in baking!)

• 138g / 5oz plain flour
• 138g / 5oz wholewheat flour
• 50g / 2oz rolled oats
• 125g / 4oz soft dark brown sugar
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 115g / 4oz pitted prunes, roughly chopped
• 115g / 4oz finely diced apple
• 250ml / 9 fl oz buttermilk
• 50g / 2oz unsalted butter
• 2 large eggs

Method:

1. If using a convection or fan oven, preheat the oven to 375°F/190°C. For conventional oven baking, set the oven to 400°F/200°C.
2. While the oven is preheating, line a muffin pan with paper cases or baking parchment. If using baking parchment in a standard muffin pan, cut twelve 5” squares. Using a cup or glass that fits snugly inside the bottom of the muffin well, mold each piece of parchment around the glass to create a cup. Press firmly to crease the parchment paper into shape.
3. Place the butter in a small saucepan and melt gently over low heat. Set aside to cool slightly.
4. Sift the flours, baking powder, baking soda, spices, and salt into a large bowl. Add the rolled oats and brown sugar then mix to combine.
5. Stir in the chopped prunes and finely diced apple. If the prunes are sticky, use your hands to separate them and evenly coat them in the dry ingredients.
6. Measure the buttermilk into a jug, then add the eggs and cooled butter. Beat together until incorporated then pour into the dry ingredients, stirring to combine. Try to avoid over mixing the batter or the muffins will become tough.
7. Divide the batter between the muffin cases, filling them almost to the top. Bake in the center of the preheated oven for approximately 20 minutes or until golden and firm to touch. Allow to stand in the pan for a few minutes before placing on a wire rack to cool.

Thank you Sarah, these sound so much better and healthier than the typical airport food of donuts, cheesy popcorn and soda! We are definitely going to stock up on these homemade, perfectly nutritious and filling snacks for our next travel adventure. And these travel well too.

{Words and Photos by Sarah Orman of My Modern Diary, Website: MyModernDiary, Instagram: @mymoderndiary}

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