Snacks for the Road

Road Trips, Hiking & Summer Adventures

It’s summer time and it’s time to, well, do anything or go anywhere. Backpack, hike, camp, road trip, we hope any one or all of these things on your agenda this summer. Heck, even just going to the beach for a day counts as a mini vacation in our books. So what to take with you on your next adventure? It doesn’t have to be all energy bars, beef jerky, oatmeal and cereal. Here are some ideas to keep you fed on the run.


Basic Snacks

Before a long hike or adventure a simple carb with protein will help to make your energy last longer than just taking a simple carb. After any activity you’ll also want to replenish your muscles with a protein boost. Consider:

  • A handful of almonds, cashews, pecans, walnuts or macadamia nuts
  • Apple slices or a banana with nut butter. Check out the pre-packed nut butter pouches to eat on the road.
  • Any kind of turkey jerkey or beef jerkey with some cheese slices and grapes
  • Dried fruit mixed with nuts.
  • Shelf stable chocolate milk is considered a good bet for refueling your muscles after a lengthy outing.
  • A small container of yogurt with granola
  • Avocado with salt and crackers (if you’ve got lemon and olive oil on hand, that will tasty yummy too with the avocado).
  • Bagel and cream cheese
  • Canned tuna solo or mixed with lemon, diced red pepper and dill weed (or even dill pickles). Add a dab of plain yogurt to make it more of a creamy tuna salad.



These sandwiches are easy to put in a backpack or make on the road. Serve them in sliced bread, baguette or pita pockets. Or even crackers will do:

  • Peanut butter and honey
  • Peanut butter and banana
  • Peanut butter and jelly
  • Ham and white cheddar with lettuce and mustard
  • Turkey and provolone cheese with olive oil and balsamic vinegar and sprouts
  • Mozzarella, tomato and basil leaves, drizzled with balsamic glaze
  • Manchego and arugula with tomato and honey mustard
  • Hummus with sprouts, cucumber and red pepper slices
  • Roasted chicken and salsa with lettuce and Monterey Jack cheese
  • Tuna with lemon, dill weed, a dab of plain yogurt, red pepper, lettuce and a dill pickle.


More Healthy Snacks:

  • Sliced veggies: carrots, red (orange or yellow) peppers, broccoli and cauliflower all travel well. Consider bringing along some hummus for dipping as you go.
  • Cured meats: Prosciutto, salami or kielbasa sausage. The beauty of cured meats is that they can last on a road trip. They’re best if you keep them cool, but there’s no health risk as with raw or uncooked meat.
  • Cheese: Cheese is a great compliment to go with the veggies or meats. A few cheeses can actually last up to a week without refrigeration. These include: Gouda, young ripened cheeses such as brie and camembert. Hard cheeses (sheep and goat’s milk in particular) such as romano, cheddar or manchego will sweat when left out but can last outside of the fridge for several days to a week. Ultimately, cheese is best kept in a cool, dark place not left out in the scorching heat. But for the purpose of a road trip or hiking it’s good to know cheese is good to go.
  • Crackers (& pretzels): There is nothing like a salty treat on a long hike. Crackers are easy to pack and easy to eat with meat, cheese or solo.
  • Eggs: Consider whipping up scrambled eggs but instead of putting them in the frying pan, pour them into muffin tins and cook them on 350 degrees Fahrenheit for approximately 20 minutes. Pack them up and take them with you, eat them for breakfast or as a snack on the road or trail. Hard boiled eggs are also portable and will last for about 7 days in a fridge or cooler.
  • Fruit: Craving something sweet? Apples, oranges and cherries all make good traveling friends and are easy to throw in a pack. Plums, peaches and bananas do, too, but you have to be careful if you’re packing them in a backpack not to squish them.
  • Cooked pasta, rice or quinoa: Before hitting the road cook up some tortellini and put it in a Tupperware with olive oil and Parmesan cheese. Penne, fusilli any of these noodles will last for a few days when cooked and are still plenty delish when eaten cold. Mix them with whatever veggies you have on hand for an impromptu pasta salad. Likewise, rice and quinoa can be cooked up ahead of time and served cold on the road.
  • Olives and dill pickles: Anything pickled or in a brine will endure the road trip and make for a great addition to a sandwich or meal, or eaten solo as a snack. This includes red peppers, sundried tomatoes and artichoke hearts.


Trail Mix for the Road

Anything goes with trail mix. Simply think of nuts, dried fruit and seeds. Do you like savory or sweet? If the former than go sesame sticks and pretzels, if the latter than yogurt covered pretzels, cacao nibs or chocolate chips always make a welcome addition. Try combining 1/2 cup of each:

  • Salted peanuts, pepitas, raisins, cashews, sunflower seeds (throw in chocolate chips for good measure)
  • Dried cherries, dried blueberries, dark chocolate chips or cocoa nibs, salted sunflower seeds, cashews and pistachios (raw or dry roasted and salted)
  • Plain or chocolate covered pretzels, almonds, raisins, peanuts, dried apricots
  • Almonds, cashews, dried apricots, dried cherries, dark or milk chocolate chips (or both)
  • Cashews, salted sesame sticks, raisins, dried cherries, pumpkin seeds
  • Pecans, raisins, dried figs, peanut butter chips, pretzels
  • Cashews, salted pumpkin seeds, sesame sticks, optional Teriyaki turkey jerky cut into bite-sized pieces, dried pineapple cut into bite-sized pieces
  • Almonds, sunflower seeds, spicy wasabi peas, sesame sticks or pretzels, tamari roasted cashews
  • Yogurt covered pretzels, macadamia nuts, banana chips, dried pineapple pieces (coconut flakes, optional)

Try these on-the-go recipes


Take Anywhere Protein Balls


1 cup raw almonds

1/2 cup raw pumpkin seeds

1/2 cup pecans

1 tbsp ground flax seed

1 tsp cinnamon

1 pinch of sea salt

2 tbsp maple syrup

1 cup pitted dates

1/2 cup dried fruit (raisins, cherries and or strawberries)


Blend nuts together in food processor (you can feel free to substitute cashews or sunflower seeds for almonds). Add flax seed, cinnamon and salt. Add dates and maple syrup and then add dried fruit. Blend dried fruit in slightly but not entirely.

Roll mixture into balls, place in Tupperware or on a plate and cover with wrap. Place in fridge until ready to eat.  Keep refrigerated and balls should last at least a week—but you’ll likely eat them before then. You can also freeze them for a later date. For an extra zing, roll them in cacao powder.


Tamari Cashews


2 cups cashews

2 tablespoons olive or grapeseed oil

2 tablespoons tamari


Preheat oven to 350 degrees Fahrenheit. Place cashews in bowl and drizzle with oil until they are all coated. Place cashews in backing dish and bake for 15 minutes. Remove from oven and drizzle tamari over cashews, until they are all coated. Return to oven for another 5 minutes. Remove and eat or place in a container in a cool place until they are ready to be eaten. The same process can be used on almonds.