Road trip: Healthy snacks that satisfy your kids’ cravings

by Gadling Staff on

Taking a family road trip is one of the great experiences each summer, but when hunger sits in the car quickly turns from family fun to ravished scavengers looking for a feed. Thankfully, with a little pre-planning and preparation, you can avoid the fast-food rest stops and offer everyone in your car a fun and healthy snack to keep them satisfied on the road.

We gathered our Seed.com writers and asked them to submit their favorite road-trip snacks. Next time you head out on the road, consider one of these yummy treats that travel well, taste good and are a healthy alternative to greasy french fries and milkshakes (just don’t tell the kids).

Peppy Popcorn
12 cups air popped popcorn
1 teaspoon salt
1 teaspoon chili powder
cooking spray

Mix salt and chili powder in small bowl. Spread popcorn out on large baking sheet. Spray lightly with cooking spray. Sprinkle with salt mixture. Stir popcorn to coat evenly. Scoop into sealable plastic bags. Makes 12 – 1 cup servings.

Not Quite Kettle Corn

12 cups air popped popcorn
1 teaspoon salt
1 teaspoon powdered sugar
cooking spray

Mix salt and powdered sugar in small bowl. Spread popcorn out on large baking sheet. Spray lightly with cooking spray. Sprinkle with sugar mixture. Stir popcorn to coat evenly. Scoop into sealable plastic bags. Makes 12 – 1 cup servings.

Contributed by Mary Berg

Apricot Bars

1 tsp baking powder
1 cup whole wheat flour
1/2 cup brown sugar
1/2 cup uncooked quick oats
2 tablespoon sunflower seeds
15 dried apricot halves (diced)
2 eggs
1 tablespoon butter

Preheat oven to 350 Coat an 8 inch baking pan with cooking spary
Mix dry ingredients (wheat flour, brown sugar, quick oats, sunflower seeds)
Whisk in butter and eggs
Mix in diced apricot halves to batter
Pour into prepared pan and smooth the top
Bake 20 minutes or until bars are firm
Cool and cut into bar size of your choice

Contributed by Melissa Johnson

Peanut Butter Banana Tortillas

This easy to make recipe is both filling and nutritious. As an added bonus, you don’t have to refrigerate this snack since there are no ingredients that will spoil. Whether you’re planning a road trip for adults or your entire family, everyone can enjoy this fun snack.

Prep time: 10 minutes

Ingredients:
Flour tortillas
Peanut butter
Bananas
Crushed walnuts

1. Spread peanut butter on one side of a flour tortilla.
2. Chop a banana into thin slices and place the slices on top of the peanut butter.
3. Sprinkle crush walnuts over the bananas and peanut butter.
4. Roll the tortilla up like you would a burrito and store in a plastic bag.

Contributed by Wendy Rose Gould

Tart Cherries and Chocolate Trail Mix

A well-designed trail mix combines nuts, dried fruit ,and maybe just a taste of chocolate to satisfy the palates of children and adults. Dried cranberries and raisins are common ingredients in many traditional trail mix recipes. In our family favorite mix, we substitute dried tart cherries for the cranberries for a delightful change of pace. The dried cherries are larger and chewier than dried cranberries or raisins.

This is a heart healthy, low-sodium trail-mix packed with protein, healthy fats, and anti-oxidants.

Ingredients:
2 cups roasted, unsalted almonds 2 cups roasted, unsalted peanuts 1 cup dried tart cherries (Montmorency cherries are great-find them at Trader Joe’s among other places) 1 cup semi-sweet chocolate chips

For an extra layer of flavor, substitute 1/2 cup of roasted, unsalted cashews for 1/2 cup of peanuts.

Contributed by Doug Donald

Strawberry and Cream Cheese Sandwiches
1 tablespoon of reduced-fat cream cheese
1/8 teaspoon freshly grated orange zest
2 slices of whole-wheat sandwich bread
2 medium strawberries, sliced

Combine cream cheese with the orange zest in a bowl. Spread bread with the mixture. Place sliced strawberries on 1 piece of bread, top with the other.

Contributed by Dana Hiles

Road-trip Pizza
2 flour tortillas (white or whole wheat)
2 TBS. pizza sauce or thick marinara sauce, or 1TBS. prepared pesto sauce
1 oz. shredded or crumbled cheese (mozzarella, feta, blue, etc.)

Optional ingredients: mushrooms, olives, peppers, pepperoni, thinly sliced cooked chicken, ham, sun-dried tomatoes, pine nuts or whatever else strikes your fancy — be creative!

Directions:

Heat a large non-stick skillet on medium. Spread your choice of sauce on one tortilla and place it in the pan, sauce side up. Sprinkle the cheese on top, and then add optional ingredients. Sprinkle on the rest of the cheese and cover with the second tortilla. Cook until the bottom tortilla begins to brown and the cheese begins to melt. Carefully flip the pizzadilla over, and cook the other side until lightly brown. Place on a cooling rack and cook the rest of the pizzadillas. When thoroughly cooled, cut the pizzadillas into quarters, place in storage bags or containers, and refrigerate until ready for the cooler.

Contributed by Julie Thompson

Pumpkin Muffins

These pumpkin muffins are a healthy version of a delicious treat that my mom and I developed while doing weight watchers, so they are family friendly and heart healthy.

1 1/2 cups of ground oatmeal (a blender will grind it into a fine powder
1/2 tsp of pumpkin spice
1/2 tsp of baking soda
1/2 tsp of baking powder
1/2 tsp salt Combine these ingredients, sift well and set aside to begin working with the ingredients below.

1 cup of Fat free plain yogurt
1/2 tbsp of vanilla extract
3/4 tbsp of splenda (you can use real sugar here, we use splenda because it has no calories)
2 large egg whites
1/2 cup splenda
1 cup canned
100% pure pumpkin (no sugar added)

Instructions:
1. In a large bowl combine yogurt, egg whites, 3/4 tbsp of splenda, and vanilla and beat with whisk until thoroughly blended. 2. Add pumpkin and 1/2 cup of splenda whisk to blend.
3. Stir in oatmeal mixture and mix well. (Note: if the batter is too thick add 1-2 tbsp of water and 1-2 tbsp of yogurt until smooth batter forms.)
4. Spray a mini muffin tin.
5. Cook at 350 degrees for 8-15 minutes depending on the oven. Watch closely. 6. Refrigerate after cooling for 5-10 minutes.

Contributed by
Jessica Meschke

Foraging for Berries
1 1/2 cups of blueberries
1 1/2 cups of strawberries
1 1/2 cups of red raspberries
1 1/2 cups of blackberries
1/2 tsp. of ground cinnamon

Wash and drain all the berries. Slice the strawberries in half. Place all your berries into a bowl and add the 1/2 tsp. of ground cinnamon. Mix gently and let stand for 30 minutes.

Place in sandwich bags for individual treats.

Contributed by Patricia Mason

Sesame Coconut Bars
3 cups sesame seeds
1 cup unsweetened shredded coconut
2 tablespoons peanut butter
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon vanilla extract

Preheat oven to 300 degrees. Spray a baking sheet with non-stick spray. Mix all the ingredients in a large bowl. It will seem dry. Do not add water! Empty onto the prepared baking sheet and press the mixture down evenly. Bake for 30 minutes or until browned. Let cool and cut into bars. Wrap individually in plastic wrap, or place in a covered container to take on the road.

Contributed by Sylvie Branch

Ham Scoopers
6 Kaiser Rolls
2 cups of cubed ham
1 cup of shredded cheddar cheese
1/2 cup of chopped black olives
1/2 cup of mayonnaise
1/4 cup of mustard

Directions:

Mix together all ingredients except for bread.
Store in a container and place in the ice cooler.
Cut off the tops of rolls.
Hollow out the rolls, keep bread in plastic bag for freshness.
When ready to eat, scoop the ham mixture into the bread and enjoy.

Contributed by Eve Gandy

Spicy Sugar Nuts

This easy recipe provides the perfect road trip snack. With nuts as the primary ingredient, this on-the-go munchy includes protein, fiber and healthy fat. Bake the entire recipe in one shot and then divvy it all up so passengers have their own serving. Or to put it another way, they don’t have to share. Since the finished product lasts five days, assuming you don’t polish it off before the first toll, you can get a few miles if not states out of it.

Ingredients:
1 egg white
1 tsp water
3/4 cup of sugar
1 1/2 tbsp of cinnamon
1 tbsp of cayenne
4 cups of roasted salted nuts

Instructions: Preheat oven to 250 degrees.

In a large bowl, whisk egg white and water together. Continue until consistency is frothy. Fold nuts into egg white/water mixture. Add all remaining ingredients and stir until nuts are well coated. Pour mixture onto a large sheet pan and bake for 50 minutes. Let cool before using a spatula to release the nuts from the pan. Store in a sealed container to maintain freshness.

Contributed by Paige Levin

Oatmeal Bars (with a twist)
Ingredients:
2 cups of old fashioned oats
1 cup of skim milk banana
1/2 cup of unsweetened applesauce
1/2 cup of Splenda
1/2 cup of eggbeaters
1.5 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon

Cooking Directions Preheat oven to 325. Spray an 8×8 baking dish with baking spray. Combine all ingredients in a mixing bowl and stir until well mixed. Pour the batter in the baking dish and bake for roughly 45 minutes. Allow to cool completely and cut into 8 equal pieces.

Contributed by Benjamin Williams

Apple Sandwiches

I’ve served these apple slice sandwiches to my daughter’s classroom and my ladies’ dance class. Everyone thinks it’s a platter of cookies until they notice they are apples. It’s a tasty, easy, surprise treat that everyone likes. One apple makes about 3 sandwiches. I like to use Braeburns or Granny Smith varieties. If you have peanut allergies or prefer not to use the peanut butter, the apples sliced and dusted with cinnamon are great all by themselves.

To make:

Use an apple corer to remove the center of your apple/s.
Next slice the apple (leave skin on) horizontally into 1/8″ rounds.
Dunk the slices into a mixture of water and lemon juice so they won’t turn brown.
Pat dry and spread a layer of your favorite peanut butter on one slice, add some raisins or dried cranberries if you like.
Top with a second apple slice and sprinkle lightly with cinnamon.

Looks like a cookie, but oh so much healthier! Store in an airtight container.

Contributed by Jane Nichols

Happy Trails Hummus
2 15-oz. cans garbanzo beans
1/2 cup tahini (sesame seed paste)
3 to 4 tbsp fresh lime or lemon juice
3 tbsp olive oil
1/8 teaspoon curry powder
Salt & pepper to taste

1. Drain garbanzo beans, reserving liquid.
2. Combine beans, tahini, lime or lemon juice, curry powder and olive oil.
3. Process in a food processor until smooth.
4. Add enough of the reserved bean liquid to make desired dip consistency.
5. Add salt and pepper to taste.

Contributed by Nanette Wiser





Travel writer and publisher Q&A: Julie Schwietert

by Alex Robertson Textor on

Julie Schwietert, known for her work with MatadorNetwork and Collazo Projects, is a writer, editor, and translator whose work bridges the worlds of service travel writing, culture, and politics. Though travel writing is a big piece of her métier, it’s not its sum. This profile of Julie is the first in a Gadling series on writers and publishers who have found a way to turn their enthusiasms for travel into a profession.

Q: How do you fit into the travel writing and publishing world?

A: I’m a freelancer, though I work primarily for MatadorNetwork as writer, managing editor, and the lead educator of their travel writing program. I also write for print magazines. I contributed to the latest edition of Fodor’s Puerto Rico, and I am waiting excitedly for August when it will hit bookstore shelves.

Q: How long has Collazo Projects been up and running, and what is it that you do?

A: I collaborate on Collazo Projects with my husband Francisco Collazo, who is a photographer, chef and translator. Collazo Projects is the online home for our writing and photography and other projects that haven’t found a home elsewhere. It’s in the process of evolving, though. We’re considering turning it into a proper website that functions more as a portfolio with a blog rather than a straight-up photo/writing blog.

Q: Is travel writing a means to an end for you, or is it the animating focus of your work? Or is it something else entirely?

A: I’m slightly uncomfortable with the term “travel writing” or the label of “travel writer” because both feel really limiting. When I say it, sitting next to someone on a plane in response to the question “What do you do?” I always get squirmy because their first association with the term tends to be Travel + Leisure. That association isn’t bad, but glossy magazine writing is just a portion of what I do. I’d like to think that my writing is less about the things anyone “should” or “must” do in a destination and more about what that destination is like when you stop viewing it as, well, a destination.

A diversified income stream is how I survive economically. In addition to my writing work, I’m a freelance academic editor and a translator.

Q: What are your favorite regions?

A: I’d happily go almost anywhere, but I really love to return again and again to places I’ve visited previously and get to know them more deeply. The focus of my work is on ferreting out the untold stories about a place, looking for alternative narratives, and giving a voice to people without a voice. And because I’m fluent in Spanish, most of my work focuses on Latin America and the Spanish-speaking Caribbean.

Q: Any absolutely favorite destination?

A: Mexico, Mexico City in particular. I know what everyone says about Mexico City. They’re wrong. It’s a dynamic, fascinating, complicated city where the traditional and the contemporary are in constant interface. I lived there for two years and loved it. I wish I still lived there.

Q: Have you ever had to travel to a place to follow an obsession?

A: Cuba. I had to meet the family that produced my husband. Once I got to Havana, I had to go on to the town of Mariel, which is the port from which my husband left Cuba in 1980. I went there and was completely underwhelmed. Plus no one wanted to talk about 1980.

Q: What sort of advice would you give to people who want to enter the travel writing and editing world?

A: Do it, and diversify your income. Having a diverse income stream not only ensures you’ll stay stable economically but it also helps you tap into multiple interests.

Q: And finally, what’s in your carry-on?

A: Always books, at least two, and magazines. A journal and a couple pens. A sarong, for which there are at least 96 uses. You can place a sarong on a changing table to change a baby’s diaper and drape it over your head to block out obnoxious passengers, among other things!

Five Manhattan cafes with free Wi-Fi

by Alex Robertson Textor on

On Tuesday, I looked at Brooklyn cafés with free Wi-Fi. Here I turn to a few Manhattan cafés that have come to the obvious conclusion that free Wi-Fi translates into happier and more loyal customers.

Anyone interested exclusively in free Wi-Fi and less in small, locally run cafés with tons of ambiance (no judgments here) should know that Starbucks now offers free Wi-Fi in all its stores.

Kinski, 128 Rivington. Lower East Side.

This little Austrian café, which opened earlier this year, really does feel as if it has been teleported ready-made from Vienna’s supercool Leopoldstadt neighborhood to the Lower East Side. The aesthetic is austere and fresh. Think plywood walls, communal tables, and dangling light bulbs. And after your delicious Marillenknödel and bracing Einspänner, you can whip your laptop out and enjoy the free Wi-Fi.

Ace Hotel, 20 W. 29th Street. Madison Square North.

A welcome blast of Pacific Northwest cool saturates the Ace Hotel. You know it. Everyone knows it. The Ace is one of the most exciting newish hotels in the city. And with the purchase of an item from the hotel’s café or restaurant, you can sit in the lobby and absorb all that West Coast energy while trying out different Tumblr themes.

Birch Coffee, 7 E. 27th Street. Madison Square North.

Then again, if the Ace is too crowded with design magazine editors or visiting musicians, you can always decamp to the Gershwin Hotel a few blocks away. On the Gershwin’s ground floor is the absolutely lovely Birch Coffee. Birch’s eco-credentials are solid. Menu items are sourced locally and wines and beers on offer are organic. The atmosphere is friendly, even folksy. There are Friday events on the calendar at Birch, as well.

McNally Jackson, 52 Prince. Nolita.

One of Manhattan’s best bookstores, McNally Jackson is a fabulous place to simply hang out and get lost in the stacks. Its café takes up a tiny piece of the store, and is typically crowded with patrons ordering off the small but appealing menu. Happily, there is free Wi-Fi throughout the bookstore here, so even if the café area is terribly crowded you’ll be able to perch on a chair and type away.

AQ Kafe, 1800 Broadway. Columbus Circle.

Since September 2008, Marcus Samuelsson’s impressive empire has included this low-key café on Columbus Circle. AQ Kafe introduces a certain Swedish élan to Columbus Circle. Pale wood features, well-spaced tables offering better-than-average privacy, and expansive floor space make for an agreeable place to hunker down and take advantage of the free Wi-Fi.

Image: Flickr/aturkus)

No guidebook required: the joys of ditching an itinerary

by Laurel Miller on

Itineraries and guidebooks can be both a blessing and a curse, when it comes to travel. If you’re the free-spirited, adventurous sort, it sucks to lug a book around, but it’s a good idea-especially if you’re a woman-so you don’t have to leave accommodations to chance should you arrive late at night in a strange town.

I once ended up sleeping in a spider-infested trailer, after spontaneously arriving in a downpour in a Tuscan hill town devoid of rooms for rent. After politely declining the hostal owner’s offer of sharing a bed, I paid ten euros for the trailer, and spent a long, twitchy night imagining things (including the owner) crawling up my legs. Now, I book ahead if I think I may end up stranded.

If you’re a little on the Type-A side, or traveling with someone, a planned itinerary can be helpful, if not relationship-saving. But what happens when you decide to just wing it? Journalist Catherine Price, a contributor to O, the Oprah magazine, recently found out, on a four-day impulse trip to Tokyo. Price decided to let strangers plan every detail of the trip for her, starting with taking the suggestion of a random woman in a San Francisco book store to visit Tokyo. The resulting trip enabled former micro-manager Price to “experience the joy of letting go.” Read more about her fascinating experience.

[Via CNN]
[Photo credit: Flickr user Jaymis]

Cheap eats in Paris: dining in the Japanese quarter for under €10

by Amy Chen on

Eating well in Paris isn’t hard to do, but it can easily cost more than you originally budgeted. After a week of dining on foie gras, duck, and cheese plates, I was ready for something simple — and cheap.

Less than a five-minute walk from the Louvre, the Japanese quarter is just that kind of place. With most of the ramen houses centered on rue Sainte-Anne in the area between Palais Royal and Opéra Garnier, the long lines outside the restaurants seem to be a reflection of the tiny eating spaces as well as the universal appeal of affordable meals.

I first heard about the Japanese quarter by following the culinary adventures of ex-pat food blogger Meg Zimbeck, who recently started the website www.parisbymouth.com. Though I was originally looking for restaurants that were actually open on Sunday, I ended up checking out the neighborhood on a Friday and Saturday night. By 9 p.m., most of the shops had already closed, but the lines outside the restaurants were just beginning to ramp up. Here are two places where I had dinner for well under €10.

Naniwa-ya (11 rue Sainte-Anne)
This tiny space has six tables and a bar, where I sat with a view of the chefs preparing the noodles. When I asked a man sitting to my right for tips on what to order, he was nice enough to tell me that the noodles tasted better than the donburi. Seeing that he had completely emptied his bowl of noodles, I followed his cue and ordered the ramen. Before the man left the restaurant, he told me to help myself to the tea, which was stationed near the door. For a mere €6.50 ($8.20), I was content with the noodles, hard-boiled egg, slices of pork, and miso broth. As you can tell from my bowl, I wasn’t disappointed. I wanted to try more of the menu, but was too stuffed to fit in anything else.

Hokkaido (14 rue Chabanais)
In this deceptively small restaurant, a narrow staircase took me downstairs to the overflow room, which was painted white with an arched ceiling. After asking my server which ramen dish was the most popular, I happily slurped up the Champon Ramen. At €8.30 (about $10.50), this version had a little more substance than the one I’d tasted the night before at Naniwa-ya: one-inch strips of pork, Napa cabbage, carrots, mushrooms, and just the right amount of sesame seeds.

Unfortunately, by the time I’d inhaled the bowl of noodles and downed most of the soup, I once again wasn’t hungry enough to be able to sample anything else — that’s one of the drawbacks of dining solo; it’s much harder to eat your way through a menu. Looks like I’ll just have to go back on my next trip.

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