TRAVEL SNACKS AND FOOD FOR THE ROAD

Trail Mix 1/2 cup unbleached whole almonds 1/2 cup coarsely chopped walnuts 1/2 cup golden raisins 1/2 cup chopped dates 1/2 cup dried apple slices, chopped 1/2 cup dried apricots, chopped 1/2 cup semisweet chocolate chips 1/2 cup cereal (like honey nut Os) Muffins 4 (80 g) Medjool dates, pitted 1/4 cup (57 g) unsalted butter, melted (or coconut oil or ghee) 1/4 cup (60 ml) coconut milk or other dairy-free milk 4 large eggs 1 cup (70 g) shredded raw carrots (about 1 large carrot; grate using a box grater or food processor) 1 cup (86 g) of shredded apple (about one small apple; peel and cored before shredding) 1/4 cup (60 ml) maple syrup or honey 1 teaspoon vanilla extract 1/4 cup plus one tablespoon (33 g) coconut flour 1 teaspoon pumpkin pie spice 1/2 teaspoon of baking soda 1/2 teaspoon of salt Directions: 1. Preheat oven to 350F (175C, or gas mark 4). 2. Place the dates in a food processor and pulse to chop them up and create a paste. Alternatively you can use a knife to chop them into small pieces. 3. Drain excess moisture from the apples and carrots and then add the dates, butter, milk, eggs, carrots, apples, vanilla, and maple syrup to a mixing bowl and blend well. I use a mixer for this step but you can mix by hand as well. 4. In a separate bowl, whisk together all the dry ingredients. 5. Add the dry mix into the wet mix and blend well. 6. Line muffin tins with liners and fill each muffin liner almost to the top with muffin batter. These muffins dont rise much. 7. Bake for 25 minutes or until a toothpick inserted in the middle of a muffin comes out clean. 8. Cool and store covered for a few days at room temperature or in the refrigerator for a week or so. Dehydrated Fruit Mangos, Peaches & Apples

TRAVEL SNACKS AND FOOD FOR THE ROAD

Granola Bars Makes 8 bars 1 1/2 cups old-fashioned oats 1 cup crispy rice cereal 1/2 cup chopped nuts, like walnuts, peanuts, almonds, or pecans 1/2 - 1 cup dried fruits like cranberries, raisins, or cherries 1/2 cup maple syrup 1 teaspoon vanilla extract 1/4 teaspoon salt 1/4 cup unsweetened shredded coconut 1/2 - 1 teaspoon spices, like cinnamon or pumpkin pie spice (optional) 3 tablespoons almond butter Directions Optional: Ground flax, chia seeds, maca powder, bee pollen powder Heat the oven to 325F with a rack in the middle of the oven. Line the baking pan with parchment paper, leaving extra parchment to hang over the sides. Lightly coat with nonstick cooking spray or butter. If desired, toast the nuts and grains for 10-15 minutes until toasted and fragrant. For softer dried fruit pieces, soak the dried fruit in very hot water for 10 minutes and drain before using. Mix the oats, cereal, nuts, and dried fruit together in a mixing bowl.

Pour the maple syrup over the dry ingredients. Use a spatula to scrape the last of the syrup. Stir the rice syrup into the dry ingredients until the ingredients are completely coated and start to stick together in clumps. Pour the mixture into the prepared pan. Use wet or lightly oiled hands to firmly press the mixture into the pan. Bake the bars for 20-25 minutes for chewy granola bars or 2530 minutes for crunchy bars. As soon as you remove the bars from the oven, press them again with the back of a lightly oiled spatula. (This will give you more compacted granola bars.) Let the bars cool completely in the pan. They will firm up as they cool. Once cooled, cut into 8 bars in the pan with a very sharp knife, and then lift the bars by the flaps of parchment to remove from the pan. Store between layers of wax paper in an airtight container for up to two weeks. To make them easier to slip into back packs and lunch boxes, you can also wrap each bar individually in wax paper or plastic wrap.

Warm the maple syrup for 10-15 seconds in the microwave or in a small saucepan over medium heat. It should be just loose and liquid enough to pour. Mix in the vanilla extract, salt, spices (if using), and peanut butter or cocoa powder (if using).

TRAVEL SNACKS AND FOOD FOR THE ROAD

Chia Energy Balls Makes 25 30 2 tbsp cacao nibs 1/2 cup rolled oats 1/3 cup (1 scoop) Chocolate Protein Powder 3 tbsp dried fruit (I used dried cranberries) 1/2 cup sunbutter 1/2 tsp cinnamon 1 tsp vanilla extract Pinch of sea salt Other Snacks Hard Boiled Eggs String Cheese Applesauce Crunchy Veggies with Sunbutter DIY Lunchables (Laughing Cow cheese wedges, pepperoni, rice crackers) Squeezable Yogurts Fruit infused water Crispy Snap Peas Ham and cheese sandwiches with lettuce on buns