Plan B on the Road: Food That Travels Well

posted June 25, 2007
  by Christine Gable, Kiddie Chow

If this summer finds you and your family motoring to the beach, the campsite or a summer cottage, there’s one thing you can count on: hungry kids.

Plan A: Hop in the car and go. Stop at any available fast food joint when hungry. Stand in line or wait in drive-thru. End up spending twice as much time and money as originally planned.

Plan B: Pack some quick and easy nutritious foods in a cooler. Stop at a shady park or rest stop and spend just the right amount of time eating, walking and stretching. Spend half as much time and money as Plan A.

Believe me, I know how easy and convenient it is to pull in hungry and leave ten minutes later with something hot—we love to swing on in to Wendy’s or BK sometimes when we’ve been passing the miles.

The part I don’t like? The extra fat and calories, the waiting in line, the heavy-gut-yet-I-could-eat-more-feeling, and the hidden ingredients and tinge of dissatisfaction that always seems to linger … just why is it that fast food always tastes like more? So then again, we’re just as happy when Mom or Dad has prepared Plan B.

Yes, with just a bit of pre-planning, you really can pack a quick and easy, tasty and nutritious lunch. It’s not a magic act—just one that takes a bit of pre-planning. And once you get the gist of it, these ideas will work for combinations that you can use year-round for school and work lunches and after-school snacks.

If you’re looking for some different sandwich options, take a look at these vegetable-lover and meat-lover ideas from earlier this year:
10 super meat-free sandwich ideas or these 20 meaty options to tuck between slices of bread.

And here’s some more super on-the-road food tips:

• Separate ingredients. Moist or wet ingredients are best stowed in separate containers—buy a selection of square and round plastic food storage bins to fill at a moment’s notice.

• Go for a scoopable salad. Spoon cottage cheese, tuna or egg salad in a container tucked next to a frozen juice box or yogurt. Paired with a ziploc of crackers or bagel crisps, it’s a refreshing change from a sandwich.

• Consider canned beans. When you keep a selection of ready-to-use beans in the pantry, you’ve got a quick and easy solution to the travel food blues. Whiz some chickpeas in the blender with garlic and lemon for creamy hummus. Marinate black beans in several tablespoons of Italian dressing for a tangy salad protein boost. Or whip up a tasty bean dip with onion and garlic salt, and perhaps a dash of chili sauce or Tabasco. Scoop and eat with pita bread sections or pile into half a pita bread with lettuce and grated carrots.

• Go green. Pack oblong containers with greens and veggies, each person’s faves. Add a side of protein—whether beans, cheese or luncheon meat slices—and toss in a small bottle or two of salad dressing. Fresh, light and filling—a customized salad is a super snack or lunch.

• Wrap it. Throw a package of soft tortillas, lunchmeat and/or cheese, a bag of washed veggies (think lettuce, carrots or peppers), and a small bottle of ranch dressing in the cooler. Everyone can customize and roll his or her own wrap for twice the flavor and nutrition, and half the price.

So next time you hit the road armed with knowledge and good food, you and your kids are sure to have even more fun than waiting in line and paying for over-priced, over-caloried fast food. Happy Trails!

©2008 CDKitchen, Inc. No reproduction of this article may be made without express permission from CDKitchen, Inc.

For more info and updates on Christine Gable, visit her personal website at:
http://www.christinegable.com/

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