Embarking on a road trip offers plenty of adventure, but it can also challenge your dietary habits. If you're used to quick gas station snacks or fast food on the go, you may find that you feel sluggish and drained. By taking a little extra time to plan your meals and snacks, you can stay energized, focused, and ready for your road trip activities. Here’s how to fuel up for the journey ahead:
Tips for Selecting Food
The first step in your road trip food planning is choosing foods that can handle the rigors of travel. Shelf life and portability are key factors here. Non-refrigerated items are particularly useful for long days on the road, where fresh produce and cold items may not hold up.
Non-Refrigerated Essentials:
- Granola
- Nuts & Nut Butters
- Electrolytes
- Crackers
- Dark Chocolate
- Potatoes, Avocado
- Tea, Coffee
- Couscous, Rice
- Homemade Energy Bars
- Free-dried Fruit
- Cooking Oils & Vinegar
Refrigerated Foods: Coolers are perfect for keeping ready-to-eat meals fresh. Some of my favorite items to store are:
- Homemade hearty salads (cauliflower, carrot, kale, cucumber)
- Smoothies (which last for several days)
- Roasted chicken, smoked salmon
- Hard-boiled eggs
- Yogurt, cheese, fresh veggies
- Tortillas, charcuterie
Tips for Menu Planning
When it comes to planning meals, consider how many days you'll be on the road and how much space you have for food storage. Think about the perishability of items and how easy it is to prepare them, especially on long travel days when you may not feel like cooking.
Plan for meals that can be enjoyed on-the-go, such as sandwiches or pre-made wraps. Opt for items that work well as leftovers or ingredients that can be reused for multiple meals. This way, you avoid food waste and maximize the life of what you've packed.
Sample Menu:
- Breakfast: Yogurt, fruit, and granola
- Snack: Protein smoothie (keeps for 4 days in the cooler)
- Lunch: Hearty salad, nuts, cheese, and dark chocolate
- Pre-dinner snack: Cured meats and grapes
- Dinner: Pre-made cold meals like risotto, or ingredients for a camp dinner (e.g., roasted chicken)
Pro Tip: Stick with familiar foods that your body can easily digest. Avoid foods that are too spicy or rich, which can upset your stomach, especially when you’re out exploring.
How to Pack Your Food
A cooler is an absolute must for refrigerated items. Ensure you have enough space to store your food properly to avoid spoilage. Keep in mind that some areas require bear-resistant coolers or food storage methods to prevent wildlife from accessing your meals.
For dry foods, a simple storage bin or cardboard box works. Be sure to store these in a cool, shaded spot in your vehicle to avoid melting or degradation. I also like to pack biodegradable utensils, napkins, beeswax wraps, and silicone bags to reduce waste and make cleanup easy.
When cooking at camp, a two-burner camp stove is a lifesaver for preparing simple meals. For coffee and tea, a smaller backpacking stove works perfectly. Don’t forget biodegradable soap and sanitizing wipes for hygiene, especially when washing dishes or cleaning up after a meal.
Road-Trip Housekeeping
To ensure a smooth trip, there are a few housekeeping tips to keep in mind:
- Leave No Trace: Always pack out everything you bring with you.
- Be Bear Aware: Follow local guidelines for food storage if you're camping in bear country.
- Check Local Regulations: Some areas have burn bans or other fire restrictions.
- Food Safety: Keep cold foods below 40°F and hot foods above 140°F to prevent bacterial growth. Limit the time food is left outside refrigeration to under 2 hours.
Carrot + Currant Salad Recipe
This easy-to-make salad is a refreshing, nutrient-packed addition to your road trip menu.
Ingredients:
- 5 carrots, peeled
- ¾ cup dried currants
- ½ cup mayonnaise
- ¼ cup apple cider vinegar
- 2 tablespoons chopped fresh parsley
- ½ teaspoon ground cumin
- ⅛ teaspoon cayenne pepper
- Sea salt & freshly ground black pepper to taste
Directions:
- Cut the carrots in half. Using a mandolin, slice the carrots lengthwise into thin strips (1/8-inch thick).
- Toss the carrots with currants, mayonnaise, vinegar, parsley, cumin, and cayenne in a medium bowl.
- Cover and marinate for at least 15 minutes. Season with salt and pepper to taste.
This vibrant, nutrient-dense salad is perfect for a healthy snack or side dish during your road trip. It’s gluten-free, vegetarian, and packs a punch of flavor and energy!
With a little planning and preparation, you can make sure your road trip meals are delicious, nutritious, and help you stay active and energized on the go!
