These are my Top Travel Snacks for the Plane – they are guaranteed to fill you up and keep you satisfied while travelling!
Tell me if this sounds familiar. You’re all set to travel! You reach the airport, you go through customs, and you’re waiting for your flight. Then it happens – you get hungry, and there is nothing healthy nearby. Or, if it’s anything other than fast food, you’re wondering how is this so expensive?!
Samesies.
If you follow me on Instagram: jessicainthekitchen , then you probably know that I *? * to travel! The Mr. and I realised that the part of travel that gets the least amount of attention is always the actual airport travel part. I feel like this always gets naturally pushed until the last minute to sort out, so we end up eating either overpriced airport snacks, or foods that just make us feel sick for the entire trip. The best way to avoid this? Bringing your own travel snacks for the plane and the airport. This post helps me to pre-prep for trip, so I hope it helps you too!
First, preparing all of these snacks takes about an hour. That means, you could actually do this the morning that you’re leaving! Of course, you could definitely prepare them the night before you travel if you’re anything like me, and just know leaving it until the actual day will guarantee that it just doesn’t happen. Without further ado:
Quinoa Salad
Breakfast Cookies
Breakfast Cookies are the perfect travel snacks because they are essentially oats, sweetener and your favourite additions all baked into a delicious dessert-tasting cookie. Does it get better than that?! My favourite breakfast cookies are my Pumpkin Chocolate Chip Oatmeal Breakfast Cookies (pictured above) and my Everything Breakfast Cookies .
Almonds
Almonds are a great quick snack and loaded with goodness. I love roasted sea salt almonds and a handful is great for staving off hunger. This is also a super easy snack to pack and so convenient for the plane.
Raw (Brownie) Bites
Apple Chips
Bananas
Bananas are an easy, delicious, and perfectly portable plane snack. You basically can’t go wrong with bringing a banana with you.
Green/Ginger Tea
Tea! I am obsessed with tea. I love having several cups a day – I would like to say for the energy, which is does help with, but mainly because I just love the clean taste and how balanced I feel after drinking it. You can carry a tea packet on the plane and just ask your stewardess to bring you a mug of hot water and sweetener (I don’t put sugar in my tea but this is up to you) and you can just steep your tea. So easy. Green tea will help with energy, or if you get sick in the air, ginger tea is great for calming your nerves and your stomach.
Pre-packaged Energy Bars
While I completely believe in making most things from scratch, I know very well how the night before/morning of a flight goes, plus the scenic chaos of the airport. Pre-packaged bars such as KIND Bars or LARABARS are perfect travel snacks for the plane because they are delicious and very convenient.
These snacks can stay out of the fridge for your entire trip and all fit in a lunch kit that you can carry in your carry-on or in ziplock bags in your handbag/shoulder bag, whichever you prefer. I personally like to keep them in my Wolfgang Puck Insulated Rice Cooker Carrying Bag which perfectly doubles as a lunch kit to keep everything fresh and cold or my Fit & Fresh lunch kit with my cold ice pack.
5 Tips For Better Travel
- Drink lots of water. Hydrate, hydrate, hydrate is my personal motto on a plane and I genuinely feel the difference when I don’t drink water. Water will help to combat the negative effects of recycled air that you’re breathing in, leaving you less likely to feel sick after flying and will help to keep you feeling refreshed.
- Skip the booze. It seems like a great idea (vacation! Or, fun work trip!) but the elevated heights and the recycled air will only leave you feeling sluggish, woozy and in the worst mood to finish your next 5+ hours of flying.
- Sleep! If you can sleep on the plane, I would highly recommend it, especially if it’s an overnight flight. Jet lag can be an absolute nightmare as I learned the hard way flying to Russia with no sleep (and literally shaking in my boots until I finally got some sleep). While plane sleep may not feel the most energising, a power nap will help you through the rest of your travels and allow you to feel refreshed when you reach your destination.
- Stretch. I know, counterintuitive to sleeping, but if you’re on a long flight, you should try to get up and walk around every now and then. Stretching your muscles can also help to prevent swollen ankles.
- Pack snacks. So we have come full circle, essentially! These snacks will help to keep you energised and satisfied throughout your flight and are also great for the airport and your trip! If you end up with leftover bites or breakfast cookies, be sure to refrigerate them when you reach to your hotel room/destination so you can keep them, and any other snacks, throughout your trip. SHOP THE POST // CLICK THE LEFT & RIGHT ARROWS TO SCROLL
These Maple Glazed Roasted Carrots are incredibly tender, bursting with flavour and are topped with a delectable Carrot Greens Chimichurri. They make a perfect side dish to any meal!
I think it’s safe to say that the happiest part of my Saturdays are going to the farmer’s market . I love the new, organic, imperfect finds, and I think they are pretty symbolic of life itself: beauty in the flaws. These carrots were among my last farmer’s market’s finds and when combined with the glorious combination of garlic, maple syrup, coconut oil and thyme, produced the most fork tender, flavourful and divine roasted carrots I’ve ever had the pleasure of tasting. The real star of this recipe? The carrot greens chimichurri. Mind. Blown.
It was a bittersweet moment cooking these carrots. They were sitting pretty in my fridge, given the top shelf glory spot, speckled in various shades of orange and purple for only two days before I remembered that they weren’t actually decoration. Some people might dislike the bumps, bruises and odd shapes but that’s exactly what drew me to them. I knew that I wanted to make a dish that was simple so as to preserve them in their natural state but to completely enhance their flavour. Roasting vegetables is kind of a no-brainer when it comes to that.
A few cloves of garlic and a mix of maple syrup, coconut oil and thyme later, these roasted carrots were born. Out came a sweet and savoury, completely fork tender piping hot bite of heaven. They are lit pieces of candy. Then came the carrot greens chimichurri which I have been putting on every. single. thing.
I have been a fan of chimichurri for a few years and knew it would pair perfectly with these carrots. I thought it would be nice to try and utilise the entire carrot. After all, it’s all entirely edible. Carrot greens resemble parsley and cilantro and are like their thinner cousin. I washed them like I would any other herb, mixed in some chimichurri-esque ingredients (red onion, vinegar, garlic cloves, olive oil, lime and red pepper flakes) and left it to set. In case you’re wondering YES, the Mr. and I DO go through about 3 heads of garlic per week minimum. Sometimes I think my blog should be called Garlic in the Kitchen.
This carrot greens chimichurri has probably been one of the best spreads I have ever tried. I am a lover of all things brine-y, and it captures everything that is a classic chimichurri. You wouldn’t even know it wasn’t parsley or cilantro. Two hours after I made it it tasted even better after the flavours got some time to marry, and the next day significantly more divine. I would recommend making the chimichurri first so that it’s at its max potential when it’s smothered on your carrots. P.S. – put it on everything. I had a carrot greens and vegan goat cheese naan bread pizza for dinner, I’ve been putting it on homemade bread, crackers, eating it with a spoon…you name it. It’s divine with a capital D.
Ingredients
Carrot Greens Chimichurri
- 3 cups carrot greens , washed, dried and finely chopped (feel free to sub equal parts parsley and cilantro)
- 1/2 cup olive oil
- 1/4 teaspoon red pepper flakes
- 1/3 cup red onions , finely chopped
- 3 cloves garlic , minced
- Freshly ground sea salt and black pepper to taste
- 2 tablespoons white wine vinegar , or any vinegar
- 1 1/2 tablespoons freshly squeezed lime juice
Maple Garlic Roasted Carrots
- 3 cloves garlic , sliced, or 1 teaspoon garlic powder
- 1 tablespoon coconut oil , or olive oil
- 1 tablespoon maple syrup , or agave
- 3 sprigs thyme , chopped or 1 teaspoon dried thyme
- Freshly ground sea salt and black pepper to taste
- 1 teaspoon smoked paprika
- 1 pound carrots , washed, dried and cut in half
- For topping: vegan feta and chopped parsley , if not using the Chimichurri
Instructions
Carrot Green Chimichurri
- Mix all the ingredients together in a bowl and set aside to allow the flavours to marry.
Maple Garlic Roasted Carrots
- Preheat oven to 425℉/218℃. Line a baking sheet with a silicone mat or greased foil. Set aside.
- In a bowl, mix all the ingredients together except the carrots. Add the carrots and mix the ingredients into the carrots by rubbing them in.
- Place the carrots on baking sheet and top with any of the seasonings still left back in the bowl.
- Roast for 15-18 minutes in the oven, watching to ensure they don’t burn.
- Remove and allow to cool slightly. Season with salt if necessary.
- Top with the chimichurri. Or top with vegan feta and chopped parsley. Enjoy!
