Healthy Road Trip Food: Snack Recipes for Food On-the-Go
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Malibu chef Bonnie Stoilkovich shares tips for good-For-You food-On-The-Go

By Joanna Schroeder

The real pleasure of a family road trip isn’t the destination—it’s the journey. Think of the miles of road opening up in front of you, the scenery unfolding outside the windows, and—last but not least—the awesome road-trip snacks. The Chevrolet Traverse makes it even better, thanks to its class-leading maximum cargo space for fun gear and the storing of yummy treats.

If there’s any expert on good-for-you food-on-the-go, it’s Zuma Organic’s Bonnie Stoilkovich, a mom and organic chef living in Malibu. Below she shares three easy, kid-tested recipes to take with your family on the road.

On-the-Go Trail Mix

1/2 cup coconut oil zest from 1 lemon

3 tbsp honey or agave

1 tsp dried basil

1 tsp dried oregano

1 tsp salt

2 cups Chex-style cereal

1 cup raw almonds or walnuts

1 cup pretzels

1 cup dried cranberries

1 cup chocolate chips

Pre-heat oven to 350 degrees. In a saucepan on low heat, add the coconut oil, zest, honey, herbs and salt. Heat through until melted. Remove from heat, stir and set aside. In a bowl, mix together the cereal, nuts and pretzels. Pour the warm mixture on top and toss to coat. Place the mixture on a cookie sheet and bake for 20 minutes. Let cool at least 30 minutes. When cool, add the cranberries and chocolate chips.

Rainbow Fruit Kabobs

12 wood skewers

Fruit that travels well:








Cut fruit approximately the same size, for easy packing. Skewer each stick with a variety of fruits. Leave enough space at the bottom for easy handling.

Crispy Chicken Wheels

1 cup low-fat mayonnaise

12 chicken tenders or 3 breasts, sliced into strips

2 cups breadcrumbs

2 tsp dried rosemary

2 tsp dried thyme

2 tbsp olive oil

1 tsp salt

pepper to taste

Pre-heat oven to 350 degrees. Place the mayo and chicken tenders in a bowl and mix together until all of the pieces of chicken are coated. Let sit while you prepare the coating. In a separate bowl, combine the breadcrumbs, herbs, olive oil, salt and pepper and mix with a fork until well blended. Place the coated tenders into the breadcrumb mixture and press to help adhere the crust. Take the tender and roll it up (larger end first) and then place on a cookie sheet that has been covered with parchment paper. Keep coating and rolling until they are all done. Bake uncovered for 15 minutes. Remove and let stand for five minutes.

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Joanna Schroeder is Senior Editor of The Good Men Project and a freelance writer whose work has appeared on xoJane,, The Huffington Post, The Weeklings and more. Joanna loves playing with her sons and skateboarding with her husband. You can follow her on Twitter @iproposethis.


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