20 Best Travel Snacks and Portable Meals The Kitchn's Best of 2012

Homemade Granola Bars

We are a bunch of eaters on the go not only during the busy holiday travel season, but also during the rest of the year as we rushing off to classes, meetings, and who knows what else. Our schedules don't have to mean resorting to take-out or scarfing handfuls of trail mix every day. Here are all our best recipes from 2012 that can be made ahead, packed up, and eaten on your schedule.

All of these recipes will be fine out of the fridge for a few hours and don't need to be reheated. Pack the salads in lightweight containers and don't forget a fork!

TOP ROW
1 Homemade Granola Bars
2 Homemade Cracker Jack
3 Savory Oatmeal Cookies
4 Curry Coconut Savory Granola
5 Cheesy Yet Vegan Kale Chips

SECOND ROW
6 Coconut Mango Oat Muffins
7 Roasted Curried Chickpeas with Rosemary and Thyme
8 Almond and Coconut Granola
9 Turkey Wraps with Honey Mustard Dip
10 English Muffins with Apricot Preserves and Feta Spread

THIRD ROW
11 Spiced Lentil, Sweet Potato, and Kale Whole Wheat Pita Pockets
12 Sesame Ginger Soy Curls with Napa Cabbage Salad
13 Stuffed Grape Leaves with Cucumber-Yogurt Sauce
14 Chickpea Pita Pockets with Minted Yogurt
15 Zesty Tortellini Salad

BOTTOM ROW
11 Boiled Egg, Seared Asparagus, and Pickled Onion Sandwich
12 Roasted Sweet Potato Wraps with Caramelized Onions and Pesto
13 One-Bowl Mung Bean Meal
14 Spicy Lentil Wraps with Tahini Sauce
15 Golden Quinoa Salad with Lemon, Dill, and Avocado

* * *

Welcome to The Kitchn's Best of 2012 roundup!
From December 17 through January 1 we are rounding up some of our favorite (and your favorite) posts from the past year.

(Images: See linked posts for full image credits)

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Snack Recipe: English Muffins with Apricot Preserves & Feta Spread Recipes from The Kitchn

Is it just me, or is anyone else always on the hunt for good snack ideas? I can usually manage coming up with a healthy lunch or an inspired dinner, but my afternoon hunger often caves to chips, salsa, and melted cheese. Seriously, you'd think I would have outgrown that old standby by now...

I was digging through some old papers the other day when I found a note I scrawled to myself back in 2011: Eng muff + feta + apricot. Yum. It was a combo that Bay's English Muffin brand was passing out at the BlogHer Food conference last year. I was skepticalto be honest I really, really wanted a giant heap of Nutellabut the rep insisted. I remember being so glad I did. So glad, in fact, that it's the one thing I actually wrote down from the entire weekend.

I was so excited to remember that tasty snack time treat that I immediately set about recreating it. It didn't take much effort. In fact, it's so simple I am embarrassed to even be telling you about it here, but just trust me on this one. All the flavors really work well togethera little sweet, a little salty, and even a little crunch. If you're feeling hungry and headed for the bag of Lay's, stop and give this easy recipe a try. You'll be so happy you did.

What other afternoon snacks do whip up on moments notice? I'd love your ideas!

English Muffins with Apricot Preserves & Feta Spread

Serves 4 to 6*

4 ounce block feta cheese
4 ounces cream cheese, at room temperature
1 1/2 teaspoons good-quality olive oil
4 English muffins, split and toasted
1/4 cup apricot preserves
1/4 cup Marcona almonds

Using an electric mixer, beat the cream cheese, feta cheese, and olive oil until soft and fluffy. Spread a dollop of the feta mixture on the English muffin, followed by a dollop of apricot preserves and a few almonds. Continue with remaining English muffins.

*I make a full batch of the feta spread, but I only eat one English muffin half if I'm snacking with about a tablespoon of spread and a tablespoon of preserves. The spread keeps well in the fridge for about a week.

Related: Breakfast Recipe: English Muffin French Toast

(Images: Nealey Dozier)

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