For better or worse, travel and snacking seem inextricably linked, at least in my family. The selection and preparation of munchies for the road is its own sort of fun. Normal dietary standards are effectively abandoned in favor of everyone’s favorite “sometimes foods” such as sugary cereals and spicy chips. In the past these have all been packed in a grocery tote or picnic basket to be cumbersomely passed around the car. On our most recent excursion, however, I tried out a trend that had been circulating the internet and it turned out so well it has since gained a permanent place in our road trip routine.
“Snackleboxes” are tackle boxes converted to bountiful snack boxes that are easily customizable. While my husband and I loaded the car and locked down the house, our kids were delighted to pack their much-anticipated snackleboxes. I’d prepared some cut veggies, cheese cubes and popcorn the night before and added these to the bevy of packaged snacks I’d let them pick out at the grocery earlier in the week.
The snackleboxes were so well appointed that we all opted to skip lunch in favor or moving on down the road, and even though they contained a decent proportion of Fruit Loops and chocolate chips, their contents as a whole were somewhat nutritionally sound, and definitely better (and cheaper) than a Happy Meal.
Most noshy travel snacks tend to be carb heavy, but the snackleboxes provided an easy opportunity to slip protein and veggies into the mix. Nuts, cubed cheese, salami, cold cuts, hard boiled eggs and roasted chickpeas are all excellent sources of protein that travel well and keep tummies full. While these foods should be stored in a cooler if you’re not going to consume them within four hours, they’re stable enough to ride on the backseat for a few hours without spoiling or losing quality.
Eating fresh while traveling can be a challenge, but packing a rainbow of fruits and veggies in the snackleboxes makes it easy to get them in. Wash fruit like berries and snap peas well and then blot dry with a kitchen towel before packing it to avoid excess moisture. Soak apple slices for 10 minutes in a solution of ½ teaspoon salt dissolved in a pint of cool water to prevent them from browning, then rinse and pat dry. Old fashioned ants on a log with crisp celery and peanut butter works well, although it helps to keep things tidy by lining the section in the snacklebox with a bit of paper towel. Those looking for more savory flavors can swap out the peanut butter for cream cheese and a sprinkle of everything bagel seasoning.
Sweet and salty treats balance out the assortment. Pitted olives and gherkins are a nice addition to cheese, again make sure to pat them dry first. My youngest opted for rainbow colored cereal while I added dark chocolate chips, salted almonds and dried cranberries to the grownups’ front seat snack box. Assembled items such as fruit kabobs or Greek salad skewers with olives, cherry tomatoes, cucumbers and a cube of feta are as tasty as they are attractive. Small tea sandwiches are another elegant option for those looking to include something more substantial, whether they’re filled with pimento cheese or just basic ham and cheese. Once you’ve arranged everything into the snackleboxes, cover with a piece of plastic wrap before closing the lid to keep everything fresh and in place.
Where there’s a trend there’s money to be made so it didn’t take long for snackleboxes to start popping up on shelves. They probably work just fine, however I used regular plastic tackle boxes that I got for $10 at an outdoors store. Beyond road trips, I’m sure these convenient snack carriers will be making frequent appearances at summer picnics and Muni performances over the summer.
Roasted chickpeas
Ingredients:
1 can chickpeas, drained and rinsed well.
1 tablespoon olive oil
¼ teaspoon salt
1 teaspoon of your favorite seasoning, to taste. Favorites include curry powder, Cajun spice, taco seasoning or garlicky Italian herb mix.
Red pepper flakes, Parmesan or lemon zest to finish (optional).
Preheat the oven to 400 degrees. Use the convection setting if you have it. Line a baking sheet with parchment paper. Place a clean tea towel over the baking sheet and dump the rinsed chickpeas onto the towel. Gently roll them around to pat the dry, then transfer the chickpeas from the towel to the parchment lined sheet. Drizzle with the olive oil and add the salt and your seasoning of choice and toss well on the sheet pan to coat. Spread the chickpeas into an even layer and roast in the hot oven, stirring halfway through, until they are lightly browned and crispy.
This article appears in From bedsides to the boardroom.
beats pb& j