I wasn’t a ramen noodle girl in college, but as a young child I loved it (maybe because I was naive when it came to nutrition back then?). I can remember my mom only allowing me to use half of the seasoning packet whenever I made ramen noodles. She’s so smart, making sure my sodium intake was limited, even as a young girl. It’s really no wonder I became a dietitian! Thanks mom 😉
Last year I was miraculously recieving Everyday Food Magazine in the mail,which is apparently one of Martha Stewart’s magazines. I found this recipe for Crunchy Ramen Snack Mix and thought it sounded, in one word, FANTASTIC. When I went shopping to buy the ingredients (at the grocery store where I work) I was slightly embarrassed to be seen with ramen noodles in my cart (the dietitian is eating ramen noodles?!) so I was sure to carry the recipe with me to show people that I was just using the noodles, not the days-worth-of-sodium seasoning packet. And of course I was adding some quality protein and healthy fats.
|Serving size: 1/3 cup|
|Yes, part of the mix got slightly burned, but….I liked it!
While I was definitely that annoying person who kept eating my favorite parts of this snack (the cashews and the wasabi peas) the combination of flavors tasted wonderful all together. It truly acted as a delicious snack the entire week of our trip, and we even had some leftover to enjoy for snacks in our lunches for weeks after. It was delicious, and much cheaper than any trail or snack mix you could buy at the store.
QUESTION: What’s your favorite snack to bring with you on road trips?