Travel Snacks: Roasted Peanut and Dark Chocolate Energy Squares (Vegan, Gluten Free) + A Giveaway!

I'm antsy. I get that way sometimes. 

It usually goes something like this: I'm going through life as everyone does; showing up to work on time, try to be a decent employee and attempt to be a better human being. I cook dinner some nights, some nights I'm lazy and order yellow curry or just eat a mishmash of what I find in my refrigerator. I shower most days: shampoo, soap, conditioner, face scrub (sometimes I get a little crazy and wash my face before I condition my hair). I complain about a new zit, wonder why my hair does nothing, but lay flat and stick straight, tell myself to exercise more- I really should try out that yoga studio down the street, ask myself when was the last time I bought an article of clothing that wasn't a V neck t-shirt from Target. I wipe down the counters in the kitchen, sweep the floor, clean the bathroom...and then somewhere in the middle of scrubbing the toilet this thought pops in my head: "I have got to get out of here." 

This thought isn't necessarily born out of boredom or out of discontentment with my life, I just truly like variety. I like to be kept on my toes. I like to explore new places and get away. In the last ten years I have barely stayed in one place for longer than a year. I have been fortunate that life has afforded me those opportunities, always providing employment and shelter. Austin has been my home now since last August and that itch to get out is getting stronger and stronger everyday. Again, I'm not miserable with my life by any means, there's just so much to see out there, why just stay here forever?

Moving is not on the table for me right now so that means I get to do the next best thing: Sunday morning I am headed to Puerto Rico for a week with one of my favorite friends. I cannot tell you how excited I am to have a solid week of Alisha time, warm weather, exploration and the ocean- oh, the ocean how I have missed you! The paddle-boarding, free diving and kayaking cannot begin soon enough!

Whenever I travel I like to be prepared. I like to have books to read, podcasts downloaded and food packed. If I leave for a trip unprepared with snacks I find myself wandering the airport on a layover, pacing back and forth, my stomach telling me just to pick something anything 'cause it's starving! -while my brain is saying, well now wait a second, how will that seemingly "healthy" cup of frozen yogurt make us feel later?

For this trip, I will be leaving my house around 8:30am and arriving in San Juan around 7pm. That's a long time for me to fight off my stomach's pleas for unhealthy airport food (plus, it's just so stupidly expensive!).

Here's what I'll be bringing with me:

-My Nalgene water bottle always comes with me. It is so, so important to stay hydrated while traveling, especially on airplanes because that stuffy, recirculated air will do nothing, but dehydrate you. Just be sure that your water bottle is empty when going through the security lines and refill it at a water fountain afterwards.

-Two organic apples. I always bring apples with me when I travel. They're easy to pack and full of fiber- which is very beneficial since the last thing you want to be on your vacation is constipated, making sure you're consuming plenty of water and fiber will help prevent that.
-A few homemade energy squares. I don't always make the same kind every time, but I love bringing these with me. These squares are filling, easy to pack, don't make a mess and are full of nutritional goodness! Check out the recipe I made for this trip at the end of this post.
-Crackers. This one is a new addition to the list, but the last couple times I've flown I've felt nauseous and found myself wishing I had some crackers to help settle my stomach. I found this great brand called Mariner at Whole Foods. I bought they're Olive Oil and Sea Salt crackers. Their non-GMO ingredients are so simple: unbleached wheat flour, olive oil, a little sugar and sea salt. Perfect.

-I'm also bringing a simple trail mix I made for Alisha and I to share throughout the week or when we're hiking through the rain forest. I like making my own trail mix. It takes seconds and gives me control over what is in it. I can chose which nuts I want raw or toasted or salted. I can also make sure the dried fruits aren't loaded with added sugars, preservatives or other unnecessary additives. For this trip the trail mix is made up of dry roasted peanuts, raw pecans, raw almonds, raw shelled sunflower seeds and raisins.
-Lastly, I've packed some store bought energy bars. There are many kinds out there, many of which I avoid because as healthy as they advertise themselves to be, it's just not the case. However, I've found two brands that only use ingredients I'd use when making my own bars that also don't break the bank. One is an Austin-based company called Thunderbird Energetica. The other is called Pure Organic (scroll to the bottom of the post for more information and for a give-away). I'm bringing these for Alisha and I to share as a snack, a quick breakfast or as travel food on the way back if we don't end up eating them before then.

Roasted Peanut and Dark Chocolate Energy Squares

• 1 cup pitted dates (approximately 10)
• 1/2 cup unsweetened shredded coconut
• 1/2 cup rolled oats
• 1/2 cup dry roasted peanuts
• 1/2 cup raw shelled sunflower seeds
• 1 tablespoon flax seeds
• 1 tablespoon pure vanilla extract
• pinch of sea salt
• 2 tablespoons non-dairy dark chocolate chunks

Makes 8 squares.

Combine all the ingredients in a food processor. Blend until the ingredients begin to stick together. You may want to turn off the food processor and test the mixture to make sure it sticks together. If you want the fruit and nuts in smaller chunks continue to blend until you've achieved the desired consistency. Line a loaf pan with parchment paper. Press the fruit/ nut mixture firmly and evenly into the pan. Place in the fridge to set for at least half an hour (or in the freezer for at least ten minutes) before cutting into squares. Store the squares, wrapped in parchment paper, in the fridge or freezer until ready to eat or travel. 

Notes:

-If you have a gluten intolerance or allergy be sure to use certified gluten free oats or just omit them altogether.

-This recipe if very flexible, if you don't like peanuts or sunflower seeds substitute pecans, walnuts, cashews, hazelnuts, etc. 

-If you want the chocolate fully incorporated into the bars blend them with the other ingredients straight away. If you want more of a chocolate chip effect, blend them in after the other ingredients are partially or entirely blended. 

Now, on to the giveaway. This is the second giveaway I'll be sharing on the blog. This first was for some of my vanilla extract last summer... so it's been awhile. Anyway, I am very excited to be giving away some Pure Organic Bars. The company has not paid me or asked me to do this (although if they'd like to, I'll take their money!), I just really like these bars. They are as close to perfect as I've found when it comes to prepackaged energy bars that cost less than two dollars each. There are lots of great flavors like Apple Cinnamon, Wild Blueberry, Chocolate Brownie and Cherry Cashew. They are made up almost entirely of organic fruits and nuts- very similar to the ones I make at home. All you need to do to enter the giveaway is leave a comment on this post. That's it. Pretty simple. I'll be picking a winner at random after I come back from Puerto Rico. 

Phew, this felt like a really long post. I've done enough talking. I want to hear from you guys.

What travel snacks do you like?

What do you do to keep yourself occupied on a plane?

Are you a window, aisle or middle seat (do those people even exist?) person?

Have a fabulous week!

P.S.- For those who don't know, I am now on Instagram! So if you want behind the scene pictures of the blog and my life follow me --> loveofleaves

Make Your Own Vanilla Extract + A Giveaway!

I have been making my own vanilla extract for a few years now. Once I tried it it seemed ridiculous to go back to buying it. Making your own is cheaper and I believe produces a better quality flavor. Plus, it's super simple!

This time around I used Madagascar beans because they're super cheap over at Beanilla right now (they should really be paying me for all this advertising I've been doing for them!) However, I've also really enjoyed the flavors of Tongan, Ugandan, Tahitian and Bourbon. Tongan beans produces a rare and unique vanilla flavor. Ugandan pairs well with deep chocolate flavors. Tahitian is possibly my favorite- the vanilla flavor is unreal (Tahitian Vanilla Bean ice cream, anyone?). Bourbon beans have probably the most common and familiar vanilla flavor. Madagascar beans are my other favorite and the variety I've used most often; the flavor is strong and pairs well with just about everything. I wasn't too terribly impressed with the Mexican beans when I tried them, but that also may have been the alcohol I paired it with so I'd be willing to give them another go. I have yet to try their Indonesian and Indian beans- those will be next!

I have found that ordering beans online, no matter the website, to be less expensive and of higher quality. You want to make sure the beans feel oily; if they are too dried out you won't get much flavor out of them. So be sure to store any extra beans in an airtight container. I store mine in glass vials which do a great job of preserving the moisture of the beans.

The other decision you must make is what type of alcohol you want to use. I have had the best results with Vodka, Spiced Rum and Bourbon. It doesn't need to be a high quality alcohol (I usually just pick one with a pretty bottle and good price). You can either store the extract in the bottle the alcohol came in (if it has a good seal) or I've found these bottles to work very well.

I've found using a ratio of 3 beans per 12 ounces to be sufficient because I leave the beans in the bottle and they continue to release more flavor over time. However, if you are looking to remove the beans or for faster results, I would suggest a ratio of 6-8 beans per 12 ounces. 

Making the vanilla extract is an easy four part process.

Step One: With a sharp knife, slice the beans length-wise down the middle.

Step Two: Using the blade of your knife, scrap the "caviar" from the inside of the beans.

Step Three: Deposit the caviar and now-scraped beans into an airtight bottle containing the alcohol.

Step Four: Shake it like a Polaroid picture! (Once you've sealed the bottle of course) 

And then the hardest part of all is the waiting. The extract won't be ready to use for two months at the earliest, but it's really best after six months. Feel free to smell it every once in awhile- it'll smell better and better everyday. Once it's ready, you can remove the beans and pour the extract through a coffee filter to remove the caviar and any other pieces of the beans that may be floating around. However, like I said above, I keep the beans in. Once it's made, you'll have an endless supply of extract- just keep adding more beans and more alcohol and give it a shake every once in awhile. 

Vanilla extract also makes a great gift. Apart from just giving it to those people who love to bake, you can create an aromatherapy kit. Present the extract with some rosemary, lavender or jasmine with instructions to warm it on a stove top to create an inviting and relaxing smell in their home.

Now, because I'm such a fan of homemade vanilla extract I want to share the love with you guys and host a giveaway! My first ever! Hooray! All you need to do to enter is leave a comment below stating what you would use the extract for (i.e. your favorite baked good, ice cream, aromatherapy...get creative if you want). I'll announce the winner next Tuesday (5/14) so you have until then to enter. 

Happy Tuesday!