SNACK & MEAL PREP for TRAVEL | Easy Plant-Based Recipes and Hotel Meal Ideas

a week ago my family hopped on a short

flight to singapore and before we left i

prepped a bunch of items that could act

as snacks or quick meals in our hotel

and in today's video i'm going to walk

you through everything i prepared in

case you two are hoping to eat more

plants even while traveling or need to

stick to a certain diet while in a hotel

to start we are going to make some nut

butter i always travel with nut butter

and as many of you know i'm avoiding

peanut butter right now to heal my skin

and so i whipped up a mixed nut butter

so to start i just put two cups of mixed

nuts on a baking sheet and roasted them

at 350 degrees for about eight to 15

minutes until fragrant and while they

were roasting i got to work on some

tahini cookie dough balls

you guys know how much my family loves

cookie dough balls energy bites bliss

balls whatever you want to call them and

i am always switching up the nut butters

and mixins we use so this day i chose to

use tahini as our nut butter and add in

some dark chocolate chunks to make these

cookie dough bites that had almond flour

and ground flaxseed and oats in them and

usually i would recommend to stir all of

the dry ingredients together first

before adding in your liquid ingredients

but i forgot but they still turned out

just fine i just put everything together

in a large mixing bowl stirred it

together until a uniform batter or dough

formed and then with damp hands i rolled

the dough into balls and put them in a

tupperware container

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i wanted to have variety in our

hand-held snack options so next i

whipped up some chewy oatmeal granola

bars and these are my new favorite snack

and they come together so quickly what

you're going to do is start by toasting

some chopped nuts and rolled oats until

fragrant for about 10 minutes in total

and then in a saucepan you are going to

stir together some coconut sugar coconut

oil a thick liquid sweetener like rice

syrup or honey if you're not vegan and

you are gonna let that come to a simmer

and get really thick and combined while

whisking it often your rolled oats and

chopped nuts should finish toasting

around the same time that your sticky

liquid syrup is ready and so what i like

to do is line an 8x8 baking dish with

some parchment paper this is a good

trick to help the parchment paper go in

more easily just crumple it up with your

hands maybe even get it a little wet

with some water and it should go in

really smoothly and you will be ready to

put your batter into it next i'm going

to put my toasted oats and nuts and my

dried fruit of choice into the saucepan

with the liquid sticky mixture and

you're just going to stir this together

really well until all of the oats and

dried fruit have been coated in the

sauce and then you're going to pour this

mixture into your lined baking dish

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i love to get my hands damp so that they

don't get stuck to the sticky oats and

you're just going to spread the oat

mixture into a level even layer and then

press it down as firmly as possible with

damp hands or a wet spoon and then i

like to use a cup to press it down even

more and then lastly a trick that i have

found works really well with homemade

granola bars is to fold the parchment

paper over top of the granola bars so

that you can really pack down the edges

as those tend to break off or crumble

easily once you've got your mixture all

packed in really tightly you are going

to stick this in the fridge to let it

solidify and get really hard for about

an hour or two before cutting it into

bars

by this point your mixed nuts should be

roasted and i've already allowed them to

cool completely before i transfer them

to my food processor i found that when

they are cooled off they turn into

butter a lot more quickly so that is

something that i do every time now i

also like to add in some salt

next you're just going to process your

mixed nuts until smooth stopping every

once in a while if needed to scrape down

the sides of your bowl

and just process until a really liquidy

smooth mixed nut butter forms

while my nut butter was processing i

washed and stabbed some sweet potatoes i

found that a starchy hearty sweet potato

travels a lot better than orange sweet

potatoes so i like to travel with

japanese sweet potatoes because they

hold their shape and don't get mushy

when in a tupperware or shoved into a

backpack

so as soon as my nuts had been removed

from the oven i bumped up the

temperature to about 400 degrees and put

in my washed and poked sweet potatoes

stay tuned to the end of the video and

i'll show you guys how i whip up a

simple meal in my hotel with these

potatoes

next i wanted to prep some fresh produce

i usually don't travel with a ton of

produce because i find it gets over ripe

or mushy in our bags but i have found

that carrots and apples travel really

well and so i decided to cut up some

peeled whole carrots

whenever i cut carrots i love to use

this wavy knife as it makes carrots such

a fun texture and shape and my kids eat

a lot more of them so i will be sure to

link that down below

whoa

does the truck want carrots

is the truck gonna eat carrots

once i chopped up all my carrots i just

transferred them to a tupperware

container that again holds its shape

really well i just find this keeps fresh

produce a lot better when traveling and

i moved on to chopping up some apples we

love really tart crunchy crisp apples so

these are some jazz apples i believe and

one thing that i have found makes my

kids eat more apples is when i cut them

into these stick shapes not slices but

sticks so a lot skinnier and like a

stick i guess and another trick i have

for traveling with cut up apples is to

coat them in some cinnamon so this is a

new trick that i use on a daily basis my

kids eat way more apples this way just

because they taste better with the

cinnamon on them and it keeps the cut up

apples from turning brown

and i guess if they do turn brown you

won't really know because they're

already coated in cinnamon but i have

found that these cut up cinnamon apples

last for a few days in my fridge

so i love making homemade nut butter i

make it on a regular basis and i'm

always mixing up the nuts but in general

two cups of roasted nuts and some sea

salt always turns out delicious so here

my nut butter is creamy and smooth and

liquidy and i am just pouring it into a

jar which i realized was too big so i

transferred it to another smaller jar

and we quickly ate through that jar

during our time in singapore

by this point my sheet of granola bars

had been chilling in the fridge for a

few hours and they were nice and chewy

and solidified and so i just cut them

into rectangles just like you would buy

them at the store and this recipe is

perfect for travel these granola bars

hold together so well they don't crumble

even after they've been out of the

fridge for a while and we love them so

much i really hope you guys give this

recipe a try i will have all of the

recipes or ingredients and instructions

link down below or written out if i

don't have a blog post

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once my granola bars were all cut into

rectangles i combined them with the

cookie dough balls in my large

tupperware container and these were so

nice to have on hand when we were out at

the zoo or scoping out a new place in

singapore i can't tell you how many

times these hearty sweet snacks came in

handy to curb our hunger or to prevent a

meltdown

and the last thing i needed to pack were

my roasted and cooled sweet potatoes so

these cooked for about an hour in total

in a 400 degree oven and they were so

nice to have on hand

and now here is an overview of all the

food i took with us to singapore i

brought a store-bought bag of granola a

bag of chia seeds and a bag of coconut

sugar to add to our oats i brought our

granola bars and our cookie dough bites

chocolate for me of course and some of

my favorite tea we've got our cut up

produce as well as our nut butter we've

got some crackers that always come in

handy a bag of rolled oats and my

roasted sweet potatoes

i don't know about any of you other

parents out there but it seems like my

kids are always hungry we left for the

airport not long after breakfast and of

course halfway through the drive they

were already asking for a snack

so i got out some of those cinnamon

apples and granola bars and those held

us over until our plane ride where yet

again my kids asked for a snack

i'm always glad when i bring hardier

snacks with us because sometimes we

aren't able to stop for a meal things

just don't go to plan so again they had

some more granola bars and those cookie

dough balls which are full of fiber and

nut butter so they kept them full for a

lot longer than maybe just some carrots

or apples would

then for some simple meals in the hotel

we saved a lot of money by eating

breakfast in our hotel room thankfully

we had a stove and some basic kitchen

appliances so every morning i would just

whip up some oats we bought some

non-dairy milk when we got to singapore

and i would just cook the oats in some

milk and water add in chia seeds and a

little bit of coconut sugar for

sweetness and flavor and i would just

cook the oats until thick

another thing i also brought is some

table salt as i am trying to avoid

iodine for my skin kind of a random

thing but just thought i would show you

how i even thought about the type of

salt i needed to bring on my trip so for

breakfast we would just have the cooked

oats and we would top it with either

some peanut butter that i had made and

brought or my mixed nut butter some more

fruit we bought while we were in

singapore and we love some crunch on our

oatmeal so we would add a little bit of

that granola

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and of course i can't go a morning

without my black milky tea so those tea

bags i brought came in really handy

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then for a couple of the days i would

prepare some food in our hotel room for

my lunch and at the grocery store i just

got some canned beans and veggies with

the pull tabs so that i didn't have to

use a can opener and i would just eat

those with one of my baked sweet

potatoes and a little bit of the salt i

brought and even though it was simple it

was such a delicious hearty meal and

that is all the foodie content i have

from our trip to singapore if you guys

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don't miss the next video and i'll see

you very soon bye