It’s feeling like spring in Minnesota, where we have had the best weather – so much so that it feels like we have moved 500 miles south! And as the weather takes us outside for a weekend road trip or maybe just road tripping to your desk at work – it’s still key to not feel weighed down by the foods you choose. As a dietitian, I have selected seven must-haves for my weekly cooking segment – to see all 7 quick and healthy ideas watch the ABC 6 “Fresh & Simple” segment (it’s only 4 minutes to new ideas!):
Here are a few of my favorites!
Go Picnic – ready to eat meals! Not only are they great for picnics (as we used them because of this beautiful weather), but on a road trip or even as a last minute lunch for school. Everything comes in the box, a source of whole grain, protein, fruit and even a little dessert. The only thing missing is the napkin! All of this for only about 400 calories, some varieties of the meals even boast 12 grams of fiber (with edamame). This mom dietitian would buy them again in a heart beat.
And my kids and husband love this trail mix: Mix together Blue Diamond Cinnamon Sugar Almonds, Back to Nature Sonoma Blend (dried strawberries, cranberries and raisins) and Kashi Whole Grain Cinnamon Harvest cereal. Three food groups (whole grain, fruit and protein), high fiber, and full of flavor. I have a batch on hand all the time because it’s easy to pack into a snack bag or container when we are on-the-go.
And you won’t believe this next snack – this proves that it is easy and tasty to eat healthy, 6 grams fiber per 1/2 cup!
Roasted Chickpeas (Garbanzo Beans)
Roasted Spiced Chickpeas
- 1 (15 oz) can garbanzo beans (chickpeas)
- 1 tablespoon canola oil
- Spice blend of your choice – my favorite – Simply Organic Taco Seasoning
- Pre-heat oven to 400 degrees.
- Drain garbanzo beans, then rinse and let drain an additional 2 minutes. Lay paper towel on baking sheet and toss beans onto to absorb excess water. Place another paper towel over the beans and roll to remove skins. Discard skins and paper towels prior to baking.
- Drizzle oil over beans and toss. Bake 30 minutes, stirring occasionally and watching carefully to prevent burning.
- Beans should be crisp, not soft and have a deep golden brown color.
- Season with your choice of herb blends. Enjoy!
What’s your favorite on the go snack?