3 Road-Trip-Ready Recipes for Your Summer Vacation - Yoga Journal

3 Road-Trip-Ready Recipes for Your Summer Vacation

Kathryne Taylor, food blogger and author of the new cookbook Love Real Food, reminisces about all the foods she wishes she’d been eating on a recent 7-hour train ride through Morocco. Here, she shares three of her most packable recipes for summer travel.
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I eat well in everyday life. I don’t mean well in a green-smoothie-for-breakfast-everyday sort of way, but I enjoy lots of fresh vegetables and greens, whole grains, beans, and the occasional chips and queso at happy hour. When eating well has become a basic habit, it’s easy to take abundant energy for granted. Every time I travel, though, I’m reminded just how much my food choices affect my energy (and my mood).

I recently travelled to Morocco for a yoga retreat with Abbi Miller. It was dreamy, and exactly the break that I needed after devoting over a year and a half to my cookbook. I booked an extra four days to travel on my own afterward. Morocco  was everything I’d hoped it would be. It was colorful, fascinating, historical, and at times, overwhelming. I struggled sometimes to find lasting sustenance, though—white bread, couscous, and stewed vegetables were the standard options.

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On the seven-hour train ride from Marrakech to Fez (and back), I got by on a big bag of salted peanuts. I like peanuts, but during those long train rides, I daydreamed about all the snacks I wished I had with me instead. The trail mix granola bites in my cookbook came to mind. They’re super easy to make, and the combination of oats, nuts, and honey create a remarkably filling snack that tastes like a treat. They’re also great before or after yoga class, when I’m running low on energy. Sometimes they even count as breakfast when I’m running late.

My favorite chickpea salad (in the book as well) packs great for barbecues, lunches, road trips, flights—or train rides. Another delicious option I was dreaming about: my kale and quinoa salad with crisp celery, plumped cranberries and lemon dressing. Kale and quinoa might set off the too-healthy alarm bells, but trust me, this salad is completely irresistible. My dog, Cookie, begs for the leftovers! If you’re packing a salad for later, just be sure to use a leak-proof container, and remember to bring a fork.

Other fun and filling snacks for trips include basics like fruit (apples, bananas, and grapes), nuts, granola (homemade is more affordable and tastes so much better!), and hummus with veggies or pita chips. Those are all way more nutritious and satisfying than fast food or gas station fare. We all know how stressful traveling can be, but it’s always better to arrive well-fed.

See also 8 Ultra-Luxe Yoga Retreats We Can at Least Dream About

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Recipes excerpted from Love Real Food by Kathryne Taylor with permission of Rodale Books.

About the Author
Kathryne Taylor is the personality behind the hugely popular blog Cookie and Kate, which is named after her crumb-catching dog, Cookie. In seven years, the vegetarian blog has grown from a hobby to a full-time project and now garners more than 2 million visits per month. Taylor researches, develops, cooks, photographs, and writes every recipe on the blog. Originally from Oklahoma, she now lives in Kansas City. In her spare time you’ll find her practicing yoga, traveling near and far, and clinking drinks with friends.