Snacks on a Plane...

     In getting ready for our trips, one of the biggest bags I pack is the snack bag.  It started when the boys were little and couldn't make it for 10 minutes without eating something.  Now that they are older, of course, they can't go 5 minutes...  Because meal service isn't until the flight is in the air good and proper, it surely helps to have some goodies for the boys to occupy themselves with. 

     One thing I pack every single time is hummus.  It doesn't need refrigeration, it's yummy, it doesn't smell too much, it's vegetarian, and relatively healthy and filling.  The carrot sticks and pita bread triangles, make it a quick meal with no utensils necessary.  Find my go to recipe here.  This trip, I'm also packing freeze dried bananas and rice cakes for a quick crunchy diversion.  Pirate's Booty is an absolute must for us every flight.  It's virtually the only time I buy it and the boys look forward to it every time.  That nifty green and orange container there is full of homemade yogurt.  You Moms out there all know how many cool things come in pouches now, and I found these awesome refillable ones by Boogin Head on zulily a few months ago.  I use them for applesauce, pear sauce, yogurt, hummus, even egg salad!  And last but not least, my friend Lauren turned me on to these beautiful chocolates from Trader Joe's which contain nothing but dark chocolate, honey, and peppermint oil.  Hello, darling, let me lick you...

     Another thing I do before every flight is make muffins with whatever fruit I've got leftover in the fridge.  This time, I didn't have really any fruit spoiling, but I had a large bag of mushrooms starting to look pretty pitiful in there so I decided to try a savory muffin instead.  These things are something else, folks!

Savory Mushroom and Olive Muffins

Yields 11 muffins

1 C Whole Wheat flour

1 C Unbleached White flour

1 tsp. Baking soda

1/2 tsp Salt

1/2 C Skim milk

3 Medium eggs (or 2 large)

1/4 C Vegetable oil

1 C Diced mushrooms

1/4 C diced onion

1/2 tsp Finely chopped rosemary

4 tsp Chopped olives

3 Garlic cloves, pressed

Line a muffin tin with paper cups.  Preheat oven to 400 degrees F.  Whisk together dry ingredients, then add eggs, oil, and milk.  Stir until combined, then add remaining ingredients and stir until well incorporated. Use an ice cream scoop to transfer batter to liners. Bake for 10-15 minutes or until a cake tester comes out clean.

Review:

I never thought in a million years the boys would like these.  My youngest won't touch muffins with a ten foot pole, usually.  They loved them!!  My husband wished there was a little more salt, but I say that's nothing a little butter can't fix.  Still, if you're going to be on an airplane where butter isn't readily available, perhaps doubling the salt wouldn't be a bad idea.