Road Snacks: Kale & Quinoa Travel Bites Recipe

healthy snacks for travel photoHello Friends!

This week I’m off to Brazil for the Global Healthy Workplace Awards and Summit. I’m very excited for the conference and opportunity to visit Brazil again – I traveled to São Paulo last summer and fell in love with the culture and the country.

What I am not looking forward to is 15+ hours of travel to get there. Luckily, I have some podcasts to catch up on, books to read, and the perfect snack ready to go. These delicious treats are filled with eggs, quinoa, and chickpeas for tons of protein, and the kale sneaks in a good dose of greens.

Good, quality protein and vegetables are the two hardest things to find when you’re traveling (particularly in airports and on planes), so I am really looking forward to having these come along with me. I adapted the recipe to to get rid of the dairy, increase the greens, and add a little crunch. I know that I’ll be in good hands (and good health!) for my travels.
And if you’re traveling this summer, check out these two great posts to help you stay on your health game:

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Bon voyage! I’ll be posting pictures from my travels on Instagram, so come check it out!
  Thanks for reading, and have a wonderful day,   samantha attard sig

 

Kale & Quinoa Travel Bites Recipe
 
Dairy-free, gluten-free, and adapted from 101 Cookbooks. The sunflower crumble is inspired by My New Roots.
Author:
Recipe type: Snacks
Ingredients
  • coconut oil (to grease muffin tins)
  • 2½ cups cooked quinoa, at room temperature
  • 4 large eggs, beaten
  • ¾ teaspoon sea salt
  • 1 small onion, finely chopped
  • 1 cup very finely chopped kale
  • ½ cup garbanzo beans
  • ¼ cup sunflower seeds
  • 2 tbsp nutritional yeast
Instructions
  1. Preheat your oven to 375F
  2. Pulse the nutritional yeast and sunflower seeds with ½ teaspoon salt until you have a fine crumb.
  3. Combine the rest of the salt, eggs, and quinoa in a medium bowl, stir in the onions, kale, and garbanzo beans.
  4. Add ½ of the sunflower seed mixture and stir until just combined.
  5. Fill the muffin tins with the mixture and sprinkle with the remaining sunflower seed mixture.
  6. Bake for 25-30 minutes until there is a golden crust.
  7. Let the muffins sit in the tins for 5 minutes, and then remove.
  8. Refrigerate for up to 3 days or freeze for 2 weeks.


samantha attard happy healthy humanSamantha Attard, PhD, is the founder of Happy Healthy Human. Sam is a performance coach and yoga instructor who helps people eat, move, and live with intention. Learn more here.

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