What food do you pack for a road trip? Are you going on a road trip this Easter? We are, 12 hours of road trip!! My parents live 12 driving hours away from us, in Orange which is a country city in NSW, about 4 hours west of Sydney. It’s a beautiful place, just a long way from Brisbane! We’re looking forward to some fun family time, and we’ve got some great friends coming with us which will add to the fun for us all too. We’ve planned our stops, as we will do a bit of a convoy with our friends. First stop is Goodiwindi, about 4 hours away for breakfast (we are leaving at 4am, eek!!) at a truck stop with a fast food outlet! That’s good for a potentially passable coffee, but there’s not really anything at McDonald’s that I eat.
I’m getting better at packing food for travel – and I did a couple of sections in my book (Travel Tips p20 + On the Go p18) with my top tips. I will probably over pack, but I come from a family of over caterers so that’s pretty normal. Better too much food than not enough.
What food do you pack for a road trip?
Here’s what I’m planning on packing for our road trip:
- individual frittata’s (recipe below) – this will be my breakfast, and probably my girlfriends too. The boys I’m sure will eat McMuffins and Leigh will be torn and probably eat both.
- Beef Jerky – there’s a recipe in my free ebook that you get when you subscribe via the annoying pop up window on the website or via Facebook. I love having jerky handy for a trip – it saves eating ALL the chocolate and it’s a good jaw workout. Not to mention that it’s not heat affected.
- Fruit – probably apples and whatever is left in the bottom of the fruit bowl tomorrow night when I pack.
- Sandwiches for the family – actually in a fit of organisation I have already made them and put them in the freezer – nothing exciting, ham/Ham+cheese/BBQ chicken on turkish bread.
- I’ll make myself a large salad, something like this with bits & pieces I’m trying to use up in the fridge. Leigh will say he wants a sandwich then will jealously look at my salad and want that too, that’s why I’ll make a really big one! Yes, I’ll pack it in the large lunch box pictured too.
- Bliss balls – I’ve currently got coffee, chocolate and passionfruit in the freezer, so I’ll take a selection of each. They’ll be a nice treat when the kids are eating an ice cream from the service station.
- Choc-mint slice – if there’s any left? Actually I’ve promised Anna a piece, so there will be some left.
- Pretzels & rice wheels for the kids.
- Water, lots of water, although not too much as then there are too many stops!
- Easter eggs….
All this will be packed in food bags with ice packs. We will certainly stop along the way for unhealthy snacks but I’ve learnt that at least for me, I like to pack my own food so I at least have something I CAN eat as it can be hard to get gluten free food, let alone decent gluten free food conveniently on a road trip. I also know that I’ll arrive feeling better, and knowing what yummy treats and glasses of wine await at the other end, I’m hardly going to be missing out this Easter!
I wish you all a safe and happy, chocolate (or not!) filled Easter remembering the Hope that Easter is really all about.
You thought I had forgotten, didn’t you? Here is the frittata recipe!
Roasted vegetable frittatas
Makes 6 muffin size frittatas
- 1 thick slice pumpkin (<1/4) – peeled and diced
- 1 zucchini – sliced
- 1 tsp Chimmichurri spice mix
- 8 eggs
- 2 Tbsp cream
- 2 Tbsp milk
- 1 Tbsp grated parmesan cheese
- 2-4 slices of prosciutto
- small handful baby spinach leaves
- Toss pumpkin & zucchini in a little oil and spice mix. Roast in the oven at 200C for 20 mins.
- Whisk eggs, cream & milk together. Add parmesan and stir.
- In each muffin hole put some of the roasted vegetables, a piece of prosciutto and a few spinach leaves.
- Pour the egg mixture into each muffin hole.
- Bake in oven at 180C for 20 mins.
Eat straight away or if packing for travel, let them cool then refrigerate. They are fine to eat cold.