7 Healthy, Make-Ahead Snacks for Holiday Weekend Travels

We’re just about to kick off the long weekend and one thing that’s always difficult to do is stick to eating healthy foods while on holiday — especially while traveling. If you’re preparing to spend a few hours in a car, train, or plane to get to and from your holiday weekend destination – we’ve got a few quick snack ideas for you!

These recipes are so simple to make ahead and toss in your bag for guilt-free munching. It’s so much easier to grab processed foods while you’re on the go, and spending a bit of time prepping these homemade snacks will help you enjoy your holiday even more.

We bet you’ll love these snacks for all of your Summer travels to come – and your little ones will love them too! Check them all out below:


Instead of sugary treats…

Forget store-bought refined-sugar filled treats – you’re the cool mom with the homemade snacks on hand! These 3 recipes all deliver slow-release energy and leave you feeling fuller for longer for those long hauls. Plus they’re so easy to make, pop in a resealable bag, and bring wherever your travels take you.


Take-Anywhere Trail Mix


  • 1-1/2 cup nuts: mix of unroasted, unsalted almonds, cashews, and Brazil nuts
  • 1/2 cup seeds: mixed sunflower seeds and pepitas
  • 1 cup dried fruits: your choice of raisins, dried cherries, cranberries, or apricots – or a mix of all!
  • 1/3 cup dark chocolate chips

How to make it:

Chop any large ingredients (such as brazil nuts or dried apricots or cherries, combine in a bowl or ziplock bag and store in an airtight container (for up to 2 weeks). 


No Bake Energy Balls


  • 1 cup rolled oats
  • 2/3 cup mixed seeds
  • 3 TBSP ground flaxseed
  • 1 TBSP chia seeds
  • 3/4 cup almond butter
  • 1/4 cup agave nectar
  • 1/2 cup dark chocolate chunks
  • 2 TBSP diced goji berries

How to make it:

Mix all the ingredients together in a large bowl until thoroughly incorporated to a sticky ‘dough’. Cover the bowl and place in the fridge.

After 20 minutes, remove the bowl and roll the dough into balls around five centimeters (2 inches) in diameter.

Consume within five days for maximum flavor, be sure to store in an airtight container.


Sugar-Free Pistachio Flapjack (aka Granola Bar!)


  • 2/3 cup rolled oats
  • 2/3 cup pistachios, roughly chopped
  • 1 TBSP sunflower oil
  • 2 tsp. flaxseeds
  • 2 TBSP sultanas
  • 1/3 cup Medjool dates, roughly chopped

How to make it:

Line a baking pan with parchment paper and preheat the oven to 170˚C (325˚F).

Mix all the ingredients together in a large bowl and spoon the mixture into the baking tray. Flatten with a spatula or a wooden spoon.

Bake in the oven for twenty minutes. Remove the tray from the oven. Once cool, slice into eight small bars.



Instead of a bag of chips…

Resist the chip-temptation! It will be easy with these 3 potato chip alternatives, and they’ll help you get closer to your 5 a day. All these snacks take to prepare is a little chopping and baking and you’ll be ready to hit the road.


Classic Apple Cinnamon Crisps


  • 2 Golden Delicious apples, cored and thinly sliced
  • 1 1/2 tsp cane sugar
  • 1/2 tsp ground cinnamon

How to make it:

Preheat oven to 250˚F (120˚C).

Arrange apple slices on a baking sheet. Mix sugar and cinnamon together in a bowl and sprinkle over apple slices.

Bake for 45 minutes or until apples are dried and edges curl up.


Spicy Plantain Chips


  • 2 green plantains
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon chipotle chili powder
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon cane sugar
  • 1/2 teaspoon lime powder (optional)

How to make it:

Preheat oven to 400˚ (200˚C).

Peel and slice the plantains as thinly as possible (a mandolin works well for this).

In a bowl, combine plantain slices, olive oil, and seasonings and toss to coat. Place a single layer of plantains on a baking sheet covered with parchment paper.

Bake for 15-20 minutes. Flipping halfway through cooking. Your plantain chips are done when the edges turn brown!


Crunchy, Cheesy Kale Chips


  • 2 bunches fresh kale
  • 2-3 TBSP olive oil
  • Pink Himalayan sea salt, to taste
  • 1 tsp garlic powder
  • 1/4 cup freshly grated parmesan cheese

How to make it:

Preheat oven to 375˚F (190˚C).

Wash kale thoroughly, remove stems and tear into chunks, then add to a large bowl and toss with olive oil, sea salt, and garlic.

Place kale chunks on a large baking sheet and sprinkle with parmesan cheese, and bake for 8 minutes or until edges are crisp.

Turn oven on Broil – high for 3 minutes, or until leaves and cheese are nice and crispy, and very slightly browned.

Let cool and store in an airtight container or resealable bag.


Instead of a soda…

We know how easy it is to reach for a soda when you need a pick-me-up, especially while on the road… and especially with a car full of kiddos. But if you can reduce one thing from your diet, try starting with soda! In terms of health, it’s really got nothing to give. We love to travel with infused water and a reusable water bottle. Here’s one of our favorite combos you can try this weekend:

Orange Coconut Ginger Water


  • 40 oz. cool water 
  • 3/4 cup ice
  • 2-inch piece of ginger, peeled and sliced
  • 1 cup coconut chunks
  • 1 orange, cut into slices

How to make it:

Add all ingredients to a reusable water bottle and enjoy! We recommend using a straining lid so you don’t end up with fruit chunks while drinking.


Wishing you all a happy weekend and plenty of healthy summer travel snacking ahead!


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