Pre-prepared road trip food

Service station food costs an absolute fortune and there is no better time to want it than when you are bored from driving. With a bit of pre-planning you can get from place to place without spending a whole lot.

Here are my chosen road trip choices.

Pack:

Esky
Rubbish bag
Serviettes and/or wet wipes
Small dishwashing liquid
Small sponge in ziplock bag
Tea towel
Hand Sanitizer

Drink
- Refillable water bottle (I chose an 800ml Klean Kanteen Reflect Brushed Stainless BPA Free)
- Large refillable water bottle (I chose a Celsius 2.2 litre from Rebel Sport)
- Cask of water
- Big thermos of hot water
- Milk
- Teabags
- Teaspoon
- Good size cup

Breakfast
- Bowl (I prefer unbreakable, light plastic)
- Milk (see above in drink)
- Weetbix (2 per morning)

Lunch
- Pre made sandwiches

Snacks
- Bananas (check if they can travel over the border with you)
- Yoghurt mixed with passionfruit or blueberries in a recycled jam jar
- Spoon for yoghurt and breakfast
- Almonds
- Homemade “Golden Circle” Australian grown dried pineapple
- Bliss Balls (see recipe below)

- Muesli Bars (see recipe below).

Dinner
- Pre made 2 Mexican Sweet Potato Burritos (see recipe below)

Bliss balls (makes 16)
15 medjool dates
1.5 cups (187.5g) walnuts or almonds
2T coconut
1T cocoa
Orange zest
Bit of orange juice

Blitz walnut first.
Zest orange into tiny pieces using the small setting on a grater
Use tablespoon measuring spoon to size balls
Store in fridge/freezer.

Muesli Bars (makes 16)

1 tin condensed milk

250g oats

75g shredded coconut

100g dried diced apricots

125g mixed seeds

125g chopped almonds

Preheat oven to 130C. Use 1/2 size lamington tray.

Mix dry ingredients together.

Warm condensed milk in large pan.

Put dry ingredients into warmed condensed milk and stir through to mix.

Spread mixture into lamington tray and press down hard to even the surface.

Bake for 1 hour, then remove from oven and, after about 15 mins, cut into squares. Let cool completely.

Mexican Sweet Potato Burritos
2 x 500g sweet potatoes, halved lengthways
1 tablespoon oil
2 teaspoons ground paprika
2 teaspoons ground cumin
Salt and pepper to taste
1 tablespoon oil
1 (150g) red onion, finely chopped
425g can black beans, drained and rinsed
2 cups (80g) baby spinach leaves
100g tasty cheese, grated
8 flour tortillas
Fresh coriander to taste
2/3 cup (150g) sour cream, to serve

DON’T OVERFILL THE TORTILLAS!
Preheat oven to 220°C.  Cut potatoes side ways and coat with mixture of oil, cumin and paprika. Place tray into the oven and cook for 55 minutes or until potatoes are tender when pierced with a fork. Meanwhile heat canola oil in a large non-stick frying pan over medium heat. Add onion. Cook, stirring for 3 minutes or until slightly softened. Stir in black beans. Season with salt and pepper. Gently stir in baby spinach leaves until just wilted. Remove from heat. Lay down a tortilla and add a smear of sourcream. At a sweet potato and mash. Add bean mix. Add grated cheese over the top. Wrap into burrito shapes. 2 per person.

Wrap in plastic wrap, then alfoil for travel. Can be eaten hot after microwaved (remove alfoil) or cold.