Aside from all the excitement of the weekend, however, we spent a LOT of time in the car (thanks to snow and closed roads) and a lot of time on our feet. We were also trying to do our best to be as frugal as we could and brought a lot of food to supplement hotel breakfasts and one meal out a day (because we were also trying to be reasonable.) Quite honestly, we pushed our kids to the limit and definitely used snacks to bribe more than once.
As a family, we try really hard to stay away from pre-packaged snacks that are full of sugar and additives. Admittedly, I sometimes fail on this as life gets busy, I but certainly try!
Some of our favorite on-the-road snacks (that work well for on-the-road to hike, ski, play, etc.)
- Cut up carrot sticks (with peanut butter if it is reasonable depending on the situation)
- Our favorite granola bars (I make double batches and freeze these for adventures.)
- Apples
- Oranges (I always pack napkins too for these)
- Trail Mix
- Trail Cookies (AKA "Those cookies")
- Goldfish crackers (or something like that) in these cups:
- Homemade "Pocket Sandwiches" (based on a recipe from a dear friend of mine!)
*These are MUCH better for us than regular sandwiches because of the less-mess factor. They stay contained and J does just fine holding them on his own. They are good enough to share....
The Bread Part:
2c. Warm Water
2tsp. Yeast
2 Eggs
3 tbsp. Sugar
¼ c. Canola oil
1tsp. Salt
6c.+ Flour (I often use a mix of bread flour and light wheat flour)
Filling (the fun part because it is completely up to you):
Ham
Cheese
Turkey
Mushrooms
Dissolve yeast in water; add sugar, eggs and salt; add oil and enough flour to make a stiff, yet pliable dough. Cover and rise in a warm place for fifteen minutes. Punch dough down and divide into 14 balls.
For each sandwich, take one ball of dough and roll into a 6-8”circle on a lightly floured surface. Place 1 piece of cheese and 1 piece of ham (or whatever you are using) in the middle. Bring edges of dough together and pinch together over the filling (make sure it is closed well!) Pat dough to form a bun around the filling. Place on a greased cookie sheet (or stoneware), 2” apart, and cover with a kitchen towel to rise for 1 hr.
Bake in oven at 350* for 20-25 min.
The pocket sandwiches may be frozen after baking when cool. I either freeze them all together in a bag or individually wrapped in foil. Reheat unwrapped in microwave for 1 min or in the oven, wrapped in foil.
What are your favorite trail-foods? Feel free to link up blog posts and recipes!
Sounds yummy! I love fresh bread and so do the kids. They would love making their "own" and marking the wrappers. Thanks for the recipe.
ReplyDeleteoh great idea to have them do their own!!! Let me know what you think of it when you make them!
DeleteI've got to make these for this weekend! Mmmm, the possibilities... and I can make them dairy free for the little guy.
ReplyDeleteOur favourite trail lunch is pasta & tuna. All I do is pack a ziplock bag of short cut pasta, a can of flavoured tuna and a fork for each of us. After a yummy lunch, the can and fork are zipped into the bag and taken home for washing/recycling. Because it's high in carbs and protein we find it great for a long hike. We've even done it while backcountry camping!
Pasta and Tuna - great idea too! Now to get J to like tuna..... (I would happily eat it, though!)
DeleteWe're lucky our little guy will eat most things (as long as they aren't green - lol). We especially likes the sundried tomato flavour with the pasta.
Deletewe're big fans of tuna for backpacking too-- the new foil packs are so convenient and it's a great, quick source of protein. our staples include breakfast burritos (premade), hummus trays (or bags, in the backcountry!)-- basically alot of hummus with everything you could imagine to dip with including carrots, celery, cherry tomatoes, cheese sticks, pretzls, flat bread or tortillas. our favorite winter time energy bar is always a hit and packs alot of good caloric punch when it's really cold out. it's really easy too-- 1 cup peanut butter, 1 cup honey, 3 cups old fashioned oats, plus any extra goodies (chocolate chips, craisins, sunflower seeds, etc). heat on the stove enough to mix well, press onto a cookie sheet, set outside to cool and harden, then cut them up. they don't need refrigeration but we keep them cold to cut down on the sticky factor over time.
ReplyDeleteWe LOVE premade Bfast Burritos too! And I will have to try out those energy bars!
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