This video was sponsored by Wonderful Pistachios; however, all opinions are genuine.
In this episode of Abbey’s Kitchen, Abbey’s partnered up with her friends at Wonderful Pistachios, who sponsored this video, to help Canadians coast to coast with their road trip snacking game.
If you’re travelling anywhere this summer, chances are you’ll be stuck in the car for at least a few hours and you’re going to get pretty hungry. Whenever Abbey plans her road trips, she sticks to four pieces of criteria for her road trips snacks.
Number one is they can’t be messy, unless it’s not your car and you don’t care about the detailing.
Number two they have to be shelf stable. As you know in Canada, our cities are far away from each other.
Number three they can’t be smelly because six hours in the car with egg salad or tuna is NOT ideal.
Number four they have to be tasty. Which is the most important!
Abbey loves pistachios, because they check off all the boxes so she always keeps a bag of them in the car ready to go. Abbey also loves to switch things up to elevate her snacking game, so she’s using them to make her three fav road trip snacks.
The first recipe is the matcha energy balls which get a great pop of colour and flavour from pistachios. In a food processor, combine unsalted shelled unsalted Wonderful pistachios, dates, unsweetened coconut, rolled oats, ground flax seed, matcha powder, coconut oil and dried cranberries. Puree until combined. If it’s not sticky enough, you may need to add some maple syrup, agave or honey. Next, roll into about a dozen balls, and keep refrigerated until you’re ready for your road trip.
The second recipe is Abbey’s Thai inspired popcorn pistachio trail mix. Abbey is using sweet chili pistachios to adds a big kick of flavour to up her snack game.
In a bowl, add sweet chili pistachios and apricots to a bowl of air popped popcorn. Toss with a little bit of olive oil, and sprinkle some coconut sugar, ginger, lime zest and pepper. Transfer to two baggies for snacking on your road trip.
The third recipe, is a pistachio protein oat bites. These provide a satisfying taste to elevate granola cups. First preheat the oven 325 degrees fareheint and lightly grease 24 mini muffin tins.
In a bowl combine rolled oats, freeze dried berries, unsalted shelled pistachios, hemp hearts, cinnamon, nutmeg and salt.
In a sauce pan, combine vanilla protein powder, unsweetened orange juice, maple syrup and coconut oil. Stir over medium heat before it begins to bubble and is very smooth. Finish is off with a hint of vanilla.
Pour the liquid over the dry ingredients and combine until everything is well coated. Place about two tablespoons into each muffin tins and pack it flat. Finish is off with a sprinkle of hemp hearts, freeze dried berries and crushed pistachios. Bake for 15-16 minutes in your preheated oven until golden brown. Allow the oats to cool completely before removing them from the tin.
Abbey stores her oat bites in an airtight container for about a week or keeps them in freezer bags for as much as three months until she’s ready for her road trip.
Thanks again to Wonderful Pistachios who sponsored this video, and I hope you’ll be digging into these recipes for your next road trip!
For more tips on staying healthy, recipes, dieting, and information fit for consumption by foodies everywhere stop by Abbey’s blog.
Credit: YouTube
