Image by little blue hen
This weekend we’re going out of town. We’re going to be staying with my parents, so we won’t exactly be stuck somewhere weird — we have access to grocery stores, a kitchen, that sort of thing.
Still, we’re traveling. And all day today we’ll be at museums in Cleveland. It’s part of our homeschool adventures. (By the way, you can listen in as I talk about homeschooling tonight, Mar. 2, 7 – 8 PM on WEAA’s Listen Up! with Justin Jones-Fosu.)
While we’re away from home, I’ll be bringing along some foods I prepared ahead of time. Most of them do not require refrigeration (a couple do). These are great travel snacks. I’ll explain what I’ve made and why.
Why Bring Food?
Yes, we are staying with family. Yes, there will be plenty of food available. But with my husband being on GAPS and the baby being sensitive to corn and soy, processed foods really aren’t an option. It’s not being snobbish, it’s just that my family’s health really would struggle if we were to simply eat processed foods for a long weekend. We’d all feel sick and angry and the baby would get a bad diaper rash and scream a lot. We don’t want that.
Luckily, my family understands this.
We will have some treats while we are away. We will likely eat at a restaurant at least once. I will even be bringing some ‘safe’ treats, more than we would typically eat, because it *is* vacation. But, it’s important to me to have nourishing food away from home. I want my family to feel healthy and strong and not succumb to illness, especially with the stresses of traveling and, I’m sure, some sleep deprivation.
I am also lucky in that my mom purchased some things for us to have while we are there so that I can cook meals. She doesn’t particularly like to cook and I do, so it works out for everyone. (My dad used to cook when he had more time, and when I was a teenager, we would cook together everyday Sunday and pack whatever we made for our lunches all week long. He likes everything so I enjoyed cooking for him. But I don’t do it much anymore since I don’t live with him.)
So what am I bringing?
Sourdough Crackers (Two Flavors)
I will be making these sourdough crackers with my starter (which is a great use since it’s still not as active as I’d like). I am going to make a batch or two of herbed crackers, and chocolate crackers (I’ll let you know after the trip how that works out, since it’ll have to be adapted). Nice munch-and-go snack.
These are a hit with tons of people AND they’re GAPS-friendly. The kids love them. I will be taking a couple dozen with me.
If I have time, I’ll make up a dozen or so of these. I have some apple pie filling that I canned last year still sitting in my pantry that I’ll use.
My sourdough starter is finally really active, and it worked great on these! My stove is hard to control the temperature (do NOT buy a glass top…) and so they burned a little. But still pretty awesome.
I’ll buy salad ingredients when I get there, but I’ll bring my own healthy salad dressing. This way I can avoid canola and soy and other nasty ingredients.
Delicious and easy, made with homemade yogurt and frozen fruit. It’s a great source of probiotics that both my older children will eat.
If I were not going somewhere that I would have access to grocery stores and a kitchen, I would also bring:
- Fresh vegetables (celery, carrots, peppers, etc.)
- Fresh fruit
- Cheese slices
- Dried fruit
These snacks would keep us healthy and reasonably full even though we would need to supplement with food on the road. That’s the best way to do it!
If you need more ideas, don’t forget about Kitchen Stewardship’s Healthy Snacks to Go, which is in its recently expanded second edition!
**This post has been entered in Healthy 2Day Wednesday.**