If you're like me, when you travel there's usually a food destination or two on the list of things to see and do along your journey. But between those mega-meals I'm always looking for things to keep my tummy and incessant need-to-snack in check. My go-to snack for these moments is comprised of three parts, and it goes with me on every single road trip I take! 

Summertime is all about easy entertaining and easier food: bountiful produce allows us to spend less time fussing in the kitchen and more time al fresco with friends. I'm all about quick recipes that produce big flavor, and these marinated mozzarella balls do just that. The best part? They get better the longer they sit, so make a triple batch and you'll always be ready for unannounced guests that come your way. 

All this week we've been talking about travel snacks here on The Kitchn. An ideal travel snack is portable, versatile, configurable, and heat-resistant. (Unfortunately that last factor rules out chocolate as a viable option.) You know what meets all those criteria in spades, though? The chickpea! Roast 'em, dry 'em, shake 'em all up. You've just found your new travel buddy.

If you're anything like me, summer breakfasts look a lot different than fall and winter breakfasts. I usually reach for something warm like oatmeal in the cooler months while yogurt and fresh fruit get a lot of play in the summer. But regardless of the season, toast and a little nut butter is always a nice way to break up the breakfast routine — especially if that nut butter is made with maple syrup!

Ever since I was a little girl, I've had a pretty fierce sweet tooth. I love a good cookie, and ice cream in the summer always becomes more of a routine than it should. But now that I'm older, I bake more with whole grain flours and experiment a great deal with natural sugars. So while it's still dessert, I don't feel quite as guilty. 

Ah, the dilemma of dinner during the busy week before a trip out of town. You don't want to blow your budget before the vacation even starts by eating out every night. But if you cook, you want to make the most of your time in the kitchen without generating too many leftovers that you won't be able to finish before you leave. Here is a five-day dinner plan that calls for a some extra kitchen time on Sunday to give a head start on a week's worth of quick and healthy meals. You'll be ready to hit the road on Friday with a clean fridge and no guilt about splurging a little on your vacation.

Last week my husband and I packed up the car and drove nearly 500 miles to Atlanta to celebrate my sister's wedding. I love a good road trip. It gives you time to think and to talk, and to watch the landscape of mountains and fields roll by. 

While free of the discomforts of plane travel, car travel does carry its own pitfalls, like the lure of fast food and gas station Slurpees. My strategy is to be prepared with something delicious and easy, like this couscous salad — a refreshing lunch at any time, but especially on a long summer road trip. 

I long to be one of those people who packs a healthy, well-balanced meal when they travel. I have friends who pack lunches for their plane journeys — thinking out which foods will complement others and how it will affect the way they feel mid-flight. I don't do this. Usually I can barely manage to eat a decent breakfast before I get out the door. But what I can do is throw together a trail mix for those flights — one that's been put to the test during quick camping trips, day hikes or longer car rides. And I'm always thankful that I took the few minutes to do so.

When I had to adopt a restricted diet last year, I also got a crash course in planning ahead for snacks. Grabbing an impromptu bite to eat became a lot more complicated, and even store-bought energy bars were off-limits due to various food allergies and intolerances. I quickly developed the habit of always — always! — carrying something edible and energy-boosting in my bag. Packed with fruit and seeds, these oat bars are like a thick, cakey granola bar, and so much more exciting than a bag of GORP. 

These peanut butter bites are just the thing when you're looking for a tasty, easy-to-make travel snack that'll satisfy your sweet tooth (without going overboard!). The sweetness comes from dates, and the whole recipe takes only about 10 minutes to make — great when you're running late and need travel munchies pronto!