Being vegan on a trip can definitely be a challenge but with a little preparation it can be done with ease. This year I was fortunate enough to go to South Padre Island, TX for spring break! A week of nothing but relaxing and having fun with friends is definitely what I needed after midterms. Having never gone on a spring break before I wasn’t sure what to expect but it definitely lived up to the hype.
One thing that I really enjoyed was waking up in the morning and going for a run on the beach! The sound and smell of the ocean made for such a relaxing workout and at the end I rewarded myself with a little body surfing in the waves! The water felt amazing after working up a sweat in the Texas sun. Since we were on an island the wind was pretty insane (~40mph) but at least it made the sun a little less intense! After I finished my run I enjoyed a cup of coffee on one of our three balconies and watched the waves come in. I couldn’t have asked for more!
Since we decided to save money and drive down from MN I needed a few good snacks for the road. Ones that I could mindlessly much on was a necessity since the trip was a full 24 hours! With only a few laughs from my friends, I brought cut up vegetables along with some roasted red pepper hummus and peanut butter.
Veggies that made the list:
- Red Peppers
Fruit that travels well:
- Bananas (takes a little bit of care but worth it!)
Other Quick Snacks:
- Dry cereal such as Cheerios
- Freeze dried fruit
- Pretzel sticks
- Primal Sticks (vegan jerky)
- Almonds and other nuts
- Mixed dried fruit
- Lara and Luna bars
Since we were spending a full day in the car I also packed a couple pre-made sandwiches that I snuck in to McDonald’s :). I made your standard almond butter and jelly sandwich with apples, and then I mixed it up and made a sprouted sunflower seed sandwich that turned out pretty tasty.
Staying in a condo with 8 other people made it nearly impossible for me to make my regular meals. I also had a lack of fridge space so I was mainly sustained on sandwiches all week that were made with a few types of Tofurkey and tofu. I tried to eat mainly calorie dense foods so I did not have to spend hours in the kitchen. Dried fruit and nuts came in handy when I was in a rush.
Now back to my Sprouted Sunflower Sandwich. A few days before leaving for SPI I decided to sprout a few of my sunflower seeds since I had an overabundance in my cupboard. They turned out delicious and it was a fun adventure, if you would like to try out my recipe here is the link that I used to learn how to sprout the seeds.
- 2 Pieces Toasted Ezekiel Bread (I like the sesame version)
- 2 Tbs Roasted Red Pepper Humus
- 2 tsp Dijon Mustard
- Reduced Sugar Ketchup
- ¼ Cucumber Sliced
- ½ Tomato Sliced
- ¼ Avocado
- Sliced Onion
- 2 Strawberries Sliced
- 2 Tbs Sprouted Sunflower Seeds
- ½- 1 Tbs Balsamic Vinegar
- 1 tsp Toasted Sesame Oil (optional but delicious!)
- Handful of Spinach
Spread the roasted red pepper hummus on one piece of the toasted Ezekiel bread and the Dijon mustard on the other. Add ketchup to taste, I like to add more in the middle to use as glue. Assemble the sandwich cucumber, tomato, avocado, onion, strawberries, *ketchup, and sunflower seeds. Before adding the spinach, drizzle your sandwich with the balsamic vinegar and toasted sesame oil. Sprinkle with salt and pepper to taste. Try to fit your mouth around it!
This sandwich was both delicious and filling making it a great travel partner! I simply wrapped it tightly in saran wrap and through it in the freezer over night so it would stay colder. If you plan on packing it then I suggest mixing the ketchup with the balsamic vinegar and oil then spreading it on rather than drizzling it. This will make it a little less messy. Of course it is very delicious warm as well!
Do you have any go-to snacks when it comes to staying healthy on the road?