Thanksgiving and the holiday season are notorious for indulging, and frequently include a whole lot of traveling. If you’re hitting the road this holiday and are concerned about harming your diet via processed convenience store fare, check out the following healthy travel snack recipes to keep you from falling off the fast weight loss wagon:
From Reader’s Digest
2 cups Homemade Dried Apples (recipe below), quartered, or store-bought dried apple chunks
1 package (6 or 7 ounces) dried peaches or apricots, halved and cut into 1/2-inch pieces
2 cups bite-size wheat-, rice-, corn-, or bran-square cereal
1 cup puffed corn cereal or tiny marshmallows
1 cup coconut
1 cup slivered almonds, toasted (optional)
Core 4 medium-size tart cooking apples. Peel apples if you like. Slice the apples into rings, about 1/4-inch thick. To keep the apple rings from browning, in a large bowl, combine 2 cups cold water and 2 tablespoons lemon juice. Add the apple rings, making sure each apple ring gets coated with the water-lemon mixture. Let stand for 5 minutes. Drain well; pat apple rings dry with paper towels.
Preheat oven to 300°F. Lightly coat 2 wire racks with nonstick cooking spray. Arrange the apple rings in a single layer on the wire racks, making sure rings do not touch or overlap. Set each rack on a baking sheet. Bake for 15 minutes. Reverse positions of the baking sheets in the oven, moving the baking sheet from the top oven rack to the bottom oven rack and vice versa. Bake for 15 minutes more. Turn off the oven. Let the apple rings dry in the oven, with the door closed, for 3 hours. Remove from oven.
To store, place apple rings in large heavy-duty plastic bag. Close bag.
2 Tbsp. (1 1/2 sticks) unsalted butter, melted, plus more for greasing
1 1/4 cups all-purpose flour, plus more for dusting
1 cup rye flour
1/4 cup coconut flour
1 cup sugar
1/3 cup finely shredded unsweetened coconut
1 Tbsp. baking powder
1 1/2 tsp. kosher salt
1 (13.5-ounce) can light coconut milk
4 egg whites
3/4 cup finely shredded unsweetened coconut
3 Tbsp. sugar
3 egg whites
Preheat oven to 350° and place a rack in the center. Butter and flour a 12-muffin tin. In a large bowl, stir together flours, sugar, coconut, baking powder, and salt. In a medium bowl, whisk together melted butter, coconut milk, and egg whites. Gently fold butter mixture into flour mixture.
To make topping: In a small bowl, mix together topping ingredients; set aside.
Spoon batter into muffin cups and scoop about 1 Tbsp. reserved topping on each muffin. Bake 35 to 45 minutes, rotating pan halfway through, until muffin springs to the touch. Twist out muffins and place on their sides in tin to cool.
Chocolate-Apricot Nut Bars
1 1/2 cups dried apricots 1/2 cup raw almonds, toasted
2 tablespoons unsweetened shredded coconut, toasted
1/2 ounce dark chocolate, melted
Pulse apricots, almonds, 1 tablespoon coconut, and a pinch of salt in a food processor until finely ground. Line a 9-by-5-inch loaf pan with parchment, leaving an inch overhang on all sides. Transfer mixture to pan and press firmly to form a rectangle.
Use parchment overhang to remove from pan. Drizzle mixture with chocolate and sprinkle with remaining coconut. Transfer to refrigerator and leave until firm, about 15 minutes. Slice into six bars.
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