3 Recipes to Pack for a Road Trip

Our friends and Entrepreneurs in Residence at Huckle & Goose share portable, delicious ideas.

From Anca & Christine: Early fall—when the leaves are starting to change color and the air turns crisp—is the perfect time to take a weekend road trip with friends. Road trips don't need to be far to be epic; some of the best ones are just a couple hours away. So grab your friends, some road trip-worthy playlists and our simple, packable menu to keep you fueled. You'll have more energy to explore your destination with these healthy, delicious options! Everything can be made the day before. Add a baguette or soft rolls for the chicken salad, and enjoy the granola cookies for breakfast or an afternoon snack. The lemongrass iced tea is sure to become a refreshing favorite as well. Enjoy catching up with old friends (or getting to know new ones better) and find a quaint town near you to visit this weekend. Making awesome memories is what life's all about.

3 Recipes to Pack for a Road Trip

Nutty Oatmeal Breakfast Cookies

Makes 15-16 cookies
From Huckle & Goose

These are the perfect on-the-go breakfast to fuel your road trip adventures! They’re easy to eat and portable.

Ingredients:

  • 2 cups rolled oats
  • 1 cup spelt flour
  • ½ cup ground flaxseeds
  • ½ tsp. baking powder
  • ¾ tsp. ground coriander
  • ¼ tsp. ground nutmeg
  • ¼ tsp. ground cinnamon
  • ½ tsp. sea salt
  • ½ cup maple syrup
  • 1 tbsp. vanilla extract
  • ¼ cup coconut oil, melted 2 tbsp.
  • almond butter
  • ½ cup chopped pecan
  • ½ cup sliced almonds
Directions:
  1. Preheat oven to 350°F.
  2. In a large bowl, combine oats, flour, flax seeds, baking powder, spices and salt.
  3. In a measuring cup, combine the maple syrup, vanilla extract, coconut oil and almond butter.
  4. Create a well in the dry ingredients, pour in the wet ingredients and mix until everything is combined. Fold in nuts.
  5. Form mixture into balls using a ¼-cup measuring scoop and spread out on two baking pans, about 8 cookies on each.
  6. latten each ball, transfer pans to oven, and bake for 13-15 minutes until golden brown.
  7. Allow to cool and serve for breakfast alongside cold glasses of milk or mugs of hot tea.
DOWNLOAD THE RECIPE CARD HERE

 

3 Recipes to Pack for a Road Trip

Waldorf Chicken Salad

Serves 4
From Huckle & Goose

September means sharp celery, tart apples and tiny sweet grapes are all in season at the same time, and we immediately think of this salad. We love it stuffed generously into buttery croissants for brunch, or atop toasted bread for lunch or dinner.
 

Ingredients:

  • 1 cup cooked chicken, diced very small
  • ¾ cup green grapes
  • 3 large celery stalks, diced very small
  • 1 very small tart apple
  • ½ red onion, diced very small
  • ½ cup chopped walnuts
  • 3 tbsp. mayonnaise
  • 1 tbsp. whole grain mustard
  • 1 tsp. Worcestershire sauce
  • Juice of 1 lemon
  • 1 tsp. sea salt
  • ½ tsp. black pepper, freshly ground
  • ½ tsp. celery seeds
  • Croissants or bread for serving

Directions:

  1. In a very small bowl, whisk together dressing ingredients: mayo, mustard, Worcestershire, lemon juice, salt and pepper.
  2. Combine all the salad ingredients (chicken, grapes, celery, apple, onion and walnuts) in a large bowl and toss with mayo mixture. Taste for salt and pepper and sprinkle with celery seeds. Serve with bread or croissants

 

DOWNLOAD THE RECIPE CARD HERE
 
3 Recipes to Pack for a Road Trip

Lemongrass Iced Tea

Serves 6
From Huckle & Goose

Now you don’t have to stop and buy those “healthy” iced teas from the gas station that are loaded with sugar and artificial flavors. Make a double batch, because road trips make everyone extra thirsty.

Ingredients:

  • ¼ cup honey
  • 5 cups + ¼ cup water
  • 1 cup lemongrass leaves, loosely packed

Directions:
  1. In the smallest pot you have, heat water and honey together over medium-low until you have a syrup. Set it aside to cool
  2. Meanwhile, bring 5 cups of water to a boil and cut the lemongrass leaves into small pieces with kitchen shears.
  3. Allow boiling water to rest for 5 minutes so the temperature comes down just a bit, then add the lemongrass. Let it steep for as long as you can (at least 30 minutes, but we left it overnight).
  4. Strain into a carafe, pour in honey syrup, give it a swirl and serve chilled or over ice. 
 
DOWNLOAD THE RECIPE CARD HERE 

Your Road Trip Grocery List

Essentials:

  • Black pepper (½ tsp.)
  • Honey (¼ cup)
  • Maple syrup (½ cup)
  • Sea salt (1½ tsp.)
  • Vanilla extract (1 tbsp.)

Produce:

  • Apple (1)
  • Celery (3 stalks)
  • Green grapes (¾ cup)
  • Lemon (1)
  • Lemongrass (1 cup)
  • Red onion (½)

Other

  • Cooked chicken (1 cup)

Bakery

  • Bread (1 loaf)

Spices

  • Celery seeds (½ tsp.)
  • Ground cardamom (¾ tsp.)
  • Ground cinnamon (¼ tsp.)
  • Ground nutmeg (¼ tsp.)

Pantry

  • Almond butter (2 tbsp.)
  • Coconut oil (¼ cup)
  • Ground flaxseeds (½ cup)
  • Mayonnaise (3 tbsp.)
  • Pecans (½ cup)
  • Rolled oats (2 cups)
  • Sliced almonds (½ cup)
  • Spelt flour (1 cup)
  • Walnuts (½ cup)
  • Whole grain mustard (1 tbsp.)
  • Worcestershire sauce (1 tsp.)

DOWNLOAD THE GROCERY LIST HERE

For more from Anca and Christine, read their recent posts on our site or visit them online at HuckleGoose.com.