5 Recipes to Make for a Road Trip

We just returned from a week in Iowa/Minnesota. We drove. Did you know that there is a lot of Nebraska out there? And it all mostly looks the same? I'm sure it's a lovely state in some respects but when you're driving from Denver to Minneapolis it can be hard to see anything but the backs of your eyelids. Am I wrong?

It was all worth it to get to Minnesota though...

I'm not going to paint a rosy-colored picture for you when it comes to road-tripping with a 2 year old. It isn't easy and it certainly isn't always pretty. This time was worlds easier than the first road trip when Riley was only a year and a half old. This time we were able to play games like "I Spy", he was able to color without immediately dropping all the crayons and his coloring book on the floor, and a simple handful of cheese crackers kept him happy for at least 10 minutes at a time. Huge improvements. Seriously.

And yes. We let him watch some educational shows on our iPad. With a child who refuses to sleep in the car this is sometimes the only way I can keep myself sane.

The first family vacation we took as a threesome was when we visited Kyoto, Japan. Riley was almost 4 months old and I remember looking at his peaceful little face as he snoozed away on the Shinkansen. We strapped him into his carrier and explored some of the most beautiful places I've ever seen. Riley fell asleep in the peaceful bamboo forest, played on the tatami mats at restaurants while we slurped noodles and dipped tempura, and flirted with anyone and everyone who would pay attention to him.

Kyoto Lunchbreak | Set the Table

It was a wonderful, joyful trip as you can probably tell from the above photo. Plus, in Japan, we were never far away from a place that served incredible food. Handmade inarizushi, comforting Japanese curry, and big bowls of ramen were always around to fill our stomachs and keep us going. Unfortunately, the same is not true when driving through the Midwest in the United States. Rather than giving in to the many fast-food chains at each and every exit along the interstate, I wanted to give you some other options that will make you feel better about what you're putting in your body.

1. Quinoa Salad with Peas, Bacon & Golden Raisins

Sweet, salty, and healthy. This is an ideal alternative to heavy pasta salads that travels well. Pack the salad in mason jars for easy, spill proof storage and keep in a cooler.

2. Irish Soda Bread with Dried Fruit & Nuts

There is no denying bread's status as a great comfort food. Slice the bread and put it in an airtight container before you start your drive. Add a little almond butter and you've got a protein-filled snack to get you through those long hours of driving.

3. Chocolate Dipped Coconut Macaroons

These chocolate-dipped macaroons are the perfect 2-bite treats for long car trips. They are reasonably healthy and last for 2-3 days in an airtight container. No need to stick in the cooler UNLESS you are driving during a really warm time of year. In that case, stick 'em in the cooler so they don't melt everywhere. Got it? Good.

4. Smoked Salmon Dip in Endive Cups

Say hello to the perfect light lunch! Flavorful, filling, and easy to eat on the go. Or during a picnic in the back of your mini-van. Whatevs.

5. Smokey Homemade Cheese Crackers

Cheese. Crackers. Homemade. Need I say anymore? I'll take two handfuls pleaseandthankyou.

Quinoa Salad with Peas, Bacon & Golden Raisins

Today I found some green, pointy hyacinth leaves coming up out of the soil in our backyard. They were in a place I had forgotten about completely. I carefully cleared away some of the debris that was covering the tender new leaves so I could more clearly see them, imagining what they would look like in each stage of growth, all the while relishing the feeling of dirt under my finger nails. Spring is such a lovely time of year, even when it takes its sweet time getting here.

The weather may not be all that spring-like just yet, aside form a day or two here and there, but I'm starting to incorporate more seasonally appropriate food into our rotation. This quinoa salad, studded with bright green sweet peas, salty bacon, and sweet golden raisins is perfection. It was kind of an everything-but-the-kitchen-sink kind of concoction, but it turned out so well. I made a flavorful and bright dressing with lemon zest, lemon juice, olive oil, and lots of fresh herbs to bring even more freshness. It's been a delicious lunch this week and I know I'll be making various versions of it in the future.

I've been trying to incorporate more grains into my diet that aren't in the form of macaroni and cheese (the little man's favorite) or rice bowls (a family favorite). This is a step in the right direction, yes?

Another plus is that this is added sugar free! Perfect for anyone who has gone through (or plans to sign up for) this Go Sugar Free Course.

Just a reminder- you have 5 more days to register as an Early Bird for GSF. Click here if you're interested!

So, I'm going to continue watching my hyacinth (and tulips) grow and eventually bloom as a reminder that all good things come to those who wait. Spring included.

Want something you don't have to wait for? This recipe.

Quinoa Salad with Peas, Bacon & Golden Raisins

Ingredients

• 1 cup quinoa
• 1 cup fresh or frozen green peas
• 2 lemons, zest and juice reserved
• 1/4 cup olive oil
• 2 tablespoons fresh flat leaf parsley, chopped
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh chives, chopped
• 4 slices thick cut bacon, cooked and crumbled
• 1/3 cup golden raisins
• 1/3 cup chopped pecans

Instructions

1. Put 2 cups of water in a saucepan and bring to a boil.
2. Add the quinoa and stir.
3. Cover the pan, reduce heat so the water is just simmering, and cook until the quinoa is tender, about 15 minutes.
4. Add the peas to the pan and stir with the quinoa. Cover and cook another 5 minutes.
5. Transfer the quinoa to a large bowl.
6. In a small bowl, combine the lemon zest, lemon juice, olive oil, parsley, basil, dill, and chives. Season with salt and pepper. Stir to combine.
7. Pour the dressing over the quinoa. Add the bacon, raisins and chopped pecans and toss to coat.
8. Serve warm, at room temp, or cold from the fridge.

BLT Quinoa Patties

Last night I did something that would have seemed trivial just 3 years ago. I went to a coffee shop after dinner to get some work done. Alone. It seems completely silly, but spending an hour in a place that wasn't my living room or home office where I'm constantly reminded of the other little tasks I have to do was refreshing. My mind wasn't telling me to dust the corners of the room or reorganize the shelves; instead, I could focus on myself and my work. I listened to some of my favorite music, sipped on some hot tea, and accomplished more in those 60 minutes than I expected.

You'd think I would be running out the door at lightning speed to get some time alone. The truth is, I struggled to get myself to leave the house. I kept thinking about Riley's little arms giving me a "hug-o" and his sweet little good-night-smooch that I would miss if I left. Even one night without that makes me a little sad. Plus, being a stay-at-home mom has made it difficult for me to relinquish control of what happens in my house at any given time of day for fear that things won't be done correctly. No offense to my husband by any means, but I have my routines. That's normal, right?

Even if it was only one hour, that little jaunt to the coffee shop changed my entire outlook. It was a deep breath; a chance to look at the world beyond the daily this-and-that. Yes, I missed the usual bedtime routine, but when I got home, the house was quiet, the dishes were done, and all was well with the world.

In the spirit of looking at things in a new, fresh way, I'm sharing these BLT quinoa patties with you. It's the perfect light lunch whether you are home or at work. The quinoa patties, adapted from Heidi Swanson's cookbook Super Natural Everyday, are the perfect base for a fresh, lemony mayonnaise, a thick slice of roasted tomato, and crisp applewood smoked bacon. In place of the lettuce (and because I wanted to be a little fancy) I used sprouts.

Let's pretend I can still call this a BLT.

This time of year does not always produce the nicest tomatoes, but if you can find fresh ones that don't need help by roasting you can just slice them and be done with it. I chose to roast mine on the same pan with the bacon to help concentrate their flavor and take them from hard and sour to soft and sweet. Worked like a charm thanks to my tin foil barrier. One pan and done!

Take a little time for yourself and enjoy something delicious, a little fancy, and mostly healthy. You can thank me later.

BLT Quinoa Patties

Ingredients

For the patties:

For the toppings:

• 2 1/2 cups cooked quinoa at room temperature
• 4 eggs, beaten
• 1/2 teaspoon salt
• 1/3 cup chervil, chopped (substitute any fresh herb)
• 1 yellow onions, chopped
• 3 cloves garlic, chopped
• 1 cup shredded gruyere cheese (or whatever you have on hand)
• 1/2 cup panko bread crumbs
• 1 tablespoon olive oil (plus more if needed)
• 1/3 cup mayonnaise
• zest and juice of 1 lemon
• salt and pepper to taste
• 1 tomato, sliced
• 4 slices cooked bacon (I bake mine in the oven at 425F for about 15-20 depending on thickness)
• Radish sprouts, arugula, or baby spinach leaves

Instructions

1. In a large bowl, combine the quinoa, eggs, salt, chervil, onions, garlic and cheese. Stir to combine.
2. Add the panko and stir. Let the mixture sit for about 3 minutes.
3. Using slightly wet hands, shape the mixture into patties that are about 2 1/2 to 3 inches in diameter and about 3/4 inch thick.
4. Heat the oil in a large, heavy pan over medium low heat.
5. Place 3 or 4 patties in the pan, cover, and cook until brown and crisp, about 7 minutes.
6. Gently flip the patties and cook them on the second side until brown, another 5-7 minutes.
7. Transfer the patties to a cooling rack. Continue the process until all the patties have been cooked.
8. Combine the mayo, lemon zest and lemon juice in a small bowl. Season with salt and pepper to taste.
9. Top a quinoa patty with about 1 tablespoon of the mayo, a slice of tomato, and a slice of bacon (break the bacon so it fits on the patty). Finish with a pile of sprouts and serve.

Notes

Recipe for the quinoa patties adapted from Heidi Swanson's book Supernatural Everyday.