Easy vegetable-centric sandwiches, hearty salads and protein-packed bowls offer plenty of nutrition for road-trip food that keeps well until you need it.
This past week, my partner and I took our time driving up to the Bay Area, stopping along the 101 to see all the sites we normally never get to while making the same trip on the 5. As we wound our way up, we stopped — like most normal road trippers — at restaurants along the way and ate great meals.
I’ve never been that person to make my own food for a road trip, but my body is yearning for something healthy and homemade after a whole day of eating out. So in anticipation of these several months of road trips, here are a few of the recipes I’m keeping stocked in my fridge so I can pop them in a cooler for the road. And the best part? The food will retain its quality until I’m ready to reach for it.
in resealable containers. The za’atar-marinated chickpeas are just as good cold as they are at room temperature and are great served alongside some jarred roasted peppers, chunks of feta and a quick cucumber-and-red-onion pickle. Pick up some pita chips on the road and you’ve got a great lunch.continues to be my go-to for keeping for hours, or days. The kale holds up well over time, and the pasta never goes soggy, so the salad’s texture is just as great on day 3 as it is on day 1.
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