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Our family is taking a big week-long road trip in two weeks from Portland OR to Santa Fe NM, with lots of wonderful adventures planned along the way! That means that in order to keep my eating nice and squeaky clean I’ve got to do some thorough planning. Here is a list of ideas that I’ve curated ahead of time in order to keep all of my trips and adventures this summer clean and free!

Please feel free to share other portable meal ideas in the comments.


Food Prep Tips for Making Travel Easy Peasy!

  • Pre-weigh as many dry goods as you can, and store them in ready-to-go single-serving ziplock baggies or tupperware containers. This works well with dry cereal, oatmeal, nuts/seeds, grains, soy nuts, dried chickpeas, etc.
  • Chop fruits like melons or berries ahead of time and store in the cooler pre-weighed in Tupperware containers.
  • Store pre-weighed veggie baggies in the cooler for car meals or quick stops. Baby carrots, peppers, snap peas, cherry tomatoes, and cucumbers all work well.
  • If you have access to a microwave or camp stove, pre-make one-container meals, pre-weighed, so that you can dump the whole thing into a bowl or pot and easily heat them up.
  • Bring bagged, pre-weighed nuts, soy nuts, or dried chickpeas into restaurant situations so that you always have a protein option. There is almost always a salad or veggie option. Choose salad, add your supplemental protein, ask for oil and vinegar on the side, and a side of fruit. Boom. No excuses or exceptions.
  • Store dressings, fats, and condiments pre-weighed in little single-serving dressing containers. I love GoStak containers and use them literally every day.

Easy, No-Cook Road Trip Breakfasts

For Hikes, Rest-Stops, Scenic Stops, Car Meals, Camping, or Hotel Room Meals


Cold Cereal &  Fruit

  • Grain: 1 oz dry cereal (see this post about sugar & flour free cereals)
  • Fruit: Berries, melon, bananas, apple, etc.
  • Protein: 4 oz of milk or yogurt (1/2 protein) and 1 oz nuts or seeds (1/2 protein)

Packing List: Cooler, bowl, spoon, knife, cutting board.


Rice Cakes, Nut Butter & Fruit

  • Grain: 1 oz dry rice cakes
  • Protein: 2 oz nut butter
  • Fruit: 1 banana or apple (or weigh 6 oz)

Packing List: Knife, cutting board.


Sugar & Flour Free Breakfast Cookies

  • One recipe of these cookies makes a complete breakfast including a serving of grain, protein, and fruit. They don’t need to be refrigerated and will keep for about a week. Recipe is in the link above.

Packing List: A baggie with your cookies in them! No prep required.


Overnight Breakfast Porridge

  • Grain: 1 oz dry rolled oats or instant oats (steel cut doesn’t work here)
  • Protein: 4 oz yogurt or milk (1/2 protein)
  • Protein: 0.5 oz flax, hemp, or chia seeds (I use a mix) (1/4 protein)
  • Protein: 0.5 oz nuts for topping (1/4 protein)
  • Fruit: 6 oz fruit for topping (for topping ideas check out this post)
  • Spices: 1/8 tsp cinnamon

Directions: Stir together oats, yogurt, a little water (so it doesn’t turn in to cement), seeds, and cinnamon. Store in cooler to refrigerate overnight. Add fruit and nuts before eating. 

Packing List: Cooler, tupperware or jar with a lid, bowl, spoon, cutting board, knife.


Peanut Butter & Berry Wrap

  • Grain: 1 Ezekiel tortilla
  • Protein: 2 oz nut butter
  • Fruit: 1 banana, apple, or 6 oz of berries.

Packing List: Knife for spreading PB.


Easy, No-Cook, Lunches & Dinners

For Hikes, Rest-Stops, Scenic Stops, Car Meals, Camping, or Hotel Room Meals


Hummus Platter

  • Protein: 4 oz hummus
  • Veggies: Raw veggies such as carrots, bell peppers, snap peas, cherry tomatoes, or cucumbers.
  • Fat: 0.5 oz almonds, hazelnuts, cashews, or other favorite nut.
  • Grain (Maintenance Only): 1 oz Mary’s Crackers or 1 slice Ezekiel Bread
  • Fruit: 6 oz apple, pear, banana, cherries, pineapple, melon, or other easily transportable fruit.

Rice Cakes & Nut Butter (Maintenance Only)

  • Grain: 1 oz rice cakes
  • Protein & Fat: 2.5 oz nut butter
  • Veggies: Raw veggies such as carrots, bell peppers, snap peas, cherry tomatoes, or cucumbers.
  • Fruit: Banana or apple, sliced on top of rice cakes & nut butter

Bean & Corn Salad

  • Protein: 6 oz black beans or 4 oz shelled edamame (or sub 4 oz quinoa)
  • Veggies: Red onion, red peppers, tomatoes, cucumbers, corn, salad greens
  • Fat: 1 serving of Avocado, Lime & Cilantro Dressing
  • Grain (Maintenance Only): Add 4 oz quinoa or your other grain of choice.
  • Side of Fruit: 6 oz apple, pear, banana, cherries, pineapple, melon, or other easily transportable fruit.

Chickpea “Tuna” Salad

  • Protein & Fat: 1 serving of Chickpea Tuna Salad (recipe link above)
  • Veggies: Raw veggies such as carrots, bell peppers, snap peas, cherry tomatoes, or cucumbers.
  • Grain (Maintenance Only): 1 oz Mary’s Crackers or 1 slice Ezekiel Bread
  • Side of Fruit: 6 oz apple, pear, banana, cherries, pineapple, melon, or other easily transportable fruit.

Tahini Bowl

  • Protein: 3 oz chickpeas or beans (1/2 protein)
  • Protein: 1 serving Go-To Tahini Sauce (1/2 protein)
  • Veggies: Raw pre-weighed salad, or pre-roasted or steamed veggies.
  • Fat: 0.5 oz (or 1 tablespoon) nuts, or 2 oz avocado (half of a medium-sized avocado), or 0.5 (or 1 tablespoon) oz olive oil
  • Grain (Maintenance Only): 1 oz Mary’s Crackers or 1 slice Ezekiel Bread
  • Side of Fruit: 6 oz apple, pear, banana, cherries, pineapple, melon, or other easily transportable fruit.

Caesar Salad 

  • Protein: 3 oz chickpeas or beans (1/2 protein)
  • Protein: 1 serving Caesar Dressing (1/2 protein)
  • Veggies: Raw pre-weighed salad, or pre-roasted or steamed veggies.
  • Fat: 0.5 oz (or 1 tablespoon) nuts, or 2 oz avocado (half of a medium-sized avocado), or 0.5 (or 1 tablespoon) oz olive oil
  • Grain (Maintenance Only): 1 oz Mary’s Crackers or 1 slice Ezekiel Bread
  • Side of Fruit: 6 oz apple, pear, banana, cherries, pineapple, melon, or other easily transportable fruit.

Kale & Quinoa Salad

Kale salad is great to make ahead because it only gets yummier when it sits with dressing on it for a few days, as opposed to lettuce which gets soggy and gross. Use veggies that also can withstand storage for a few days such as cherry tomatoes, carrots, peppers, snap peas, green beans, radishes, etc.

  • Protein: 3 oz chickpeas or beans (or sub 2 oz quinoa) (1/2 protein)
  • Protein: 1 oz nuts (1/2 protein)
  • Veggies: Chopped kale, massaged with the allotted amount of oil and lemon juice. Other hearty salad veggies to reach veggie weight (see note above)
  • Fat: 0.5 oz oil (or 1 tablespoon)
  • Grain (Maintenance Only): 4 oz cooked quinoa, mixed into the salad.
  • Side of Fruit: 6 oz apple, pear, banana, cherries, pineapple, melon, or other easily transportable fruit.

Crunchy Thai Salad w/ Peanut Dressing

  • Protein: 1 serving of peanut sauce/dressing
  • Protein: Shelled edamame (2 oz) or bean sprouts (3 oz), or peanuts (1 oz) or double the dressing amount.
  • Veggies: Lettuce or salad mix of choice, shredded cabbage, bell pepper, cucumber, shredded carrots, snap peas, etc.
  • Fat: Add coconut milk to the dressing (see the recipe) or add 0.5 oz of oil or peanuts to the salad.
  • Grain (Maintenance Only): 4 oz cooked rice or other grain of choice.
  • Side of Fruit: 6 oz apple, pear, banana, cherries, pineapple, melon, or other easily transportable fruit.

Easily Re-Heatable Hot Lunches & Dinners

For Camp Stoves, Accommodations w/ Microwaves, or Access to Kitchens


Below is a list of recipes that are easy to make in batches, store in single-meal portions in tupperware containers, and heat up easily in a pot or a microwave.