Leaving home doesn’t mean leaving homemade food behind. What if your next road or plane ride included crave-worthy, nourishing meals and snacks that are ready to go before you even pack the car?Say goodbye to soggy sandwiches and overpriced airport food! This episode is your guide to easy, delicious make-ahead meals and snacks for road trips, beach days, and airplane adventures. Whether it’s a 3-ingredient cookie you can bake days in advance, or a thermos full of a refreshing homemade slushie, these recipes are designed to travel well and taste even better on-the-go.By the end of this episode, you’ll:Discover travel-friendly breakfasts that smell like cinnamon and are filled with summer berriesLearn how to make snacks with real staying power – like a sweet-and-salty trail mix boosted with a protein-rich twistGet pro tips for packing food so it stays cool in a hot car, a long flight, or even on a pontoon boat Press play now to boost your summer travel with easy, packable, and seriously satisfying homemade recipes! ***Links: BreakfastAlison Roman’s blueberry muffin recipe, and Smitten Kitchen’s even more perfect blueberry muffinsBanana nut breakfast bars from Sohly El-Waylly for NYT CookingLunch:Quinoa patties by Heidi Swanson of 101 CookbooksLemony kale avocado sandwiches by Dirty Gourmet for Sunset Magazine Snacks:Coconut date balls by Feel Good FoodieChickpea & cherries snack mix from Well PlatedSweets:3-Ingredient Peanut Butter Cookies from All Recipes English flapjacks from Smitten Kitchen Beverages:Watermelon slushie by From My Bowl Good juices (like the ones from JJ’s Lone Daugher Ranch), frozen and used as ice packs ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on

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“What did the council decide on item 42?” — answered with the speaker and the moment.