Whether you’re heading across the country, across the world, or simply across town, this series of recipes is made for life on the move. They’re easy to make, easy to pack, and taste just as good hours later as they do fresh from the kitchen. Perfect for road trips, picnics, hikes, airplanes, potlucks, packed lunches, busy weeknights, and anywhere else you need to go.

This series of recipes is exclusively for members of The Lost Supper Club (paid subscribers).

Blueberry Pie Bars

For the past several weeks, I’ve brought a giant box of blueberries home from my weekly trips to the local farmers market here in Michigan. I pour them by the cupful into our oatmeal and over bowls of Greek yogurt. And I bake them into all my favorite blueberry recipes, which now include these blueberry pie bars.

I “road tested” these bars on the sailboat last weekend and am happy to report that, when wrapped individually, they gave us something to snack on from Friday through Sunday. They’ll keep perfectly well at room temperature (or boat temperature) for several days.

These are perfect for picnics, lunch boxes, hikes, beach days, camping trips, and maybe especially on days spent running from one thing to the next when a sweet, portable treat is just the reward you need for being a grown up and doing all the grown up things.

Individually wrapped, these will keep well in the freezer for up to 3 months.

Recipe Notes

You can use a 21-ounce can or jar of prepared blueberry pie filling to make these bars, or make the filling yourself.

In the bars you see here, I used my favorite homemade blueberry pie filling. You’ll need about 2 1/4 cups of filling, which just happens to be exactly half of one full blueberry pie recipe. To make the exact amount you’ll need for these bars, just cut the recipe in half.

Or, make a full recipe and use the rest of the filling to make something else. For example, when I made the bars you see pictured here, I used the other half to make two mini blueberry pies!

I found these disposable 5-inch pie plates, lined two of them with my favorite foolproof pie crust, divided the remaining 2 1/4 cups of blueberry pie filling between them, added a top crust, and that night, Steve and I each got a little blueberry pie all to ourselves.

You can also use the remaining blueberry pie filling to make a batch of these Blueberry Pie Cookies with Granola! Last year I taught a class on how to make these cookies and you can watch the replay here.

Extra blueberry pie filling will also freeze well, so you could just pop the remaining filling in the freezer for the next time you want to make a batch of blueberry pie bars!

Whether you’re heading across the country, across the world, or simply across town, this series of recipes is made for life on the move. They’re easy to make, easy to pack, and taste just as good hours later as they do fresh from the kitchen. Perfect for road trips, picnics, hikes, airplanes, potlucks, packed lunches, busy weeknights, and anywhere else you need to go.

This series of recipes is exclusively for members of The Lost Supper Club (paid subscribers).

This roasted eggplant dip is smoky, garlicky, just a little bit spicy, and exactly the kind of thing I want to eat with pita chips or warm buttered naan—and maybe a stash of cut vegetables and a handful of roasted nuts.

It’s a lose interpretation of baba ganoush - similar, for sure, but straying too far from the traditional for me to actually call it that. Still, if you like baba ganoush, I feel quite confident that you’ll like this recipe.

Also, I’d like to mention that my husband does not care for eggplant but loves this dip. I mean, LOVES it. So, if you have a similar aversion to eggplant, that doesn’t mean you won’t like it when it’s roasted and pureed with chili and garlic.

To make the dip, start by roasting eggplant at very high heat until the surface is charred and the flesh is meltingly tender. Scoop all that roasted goodness into a food processor…

And blend it up with some toasted garlic and spices, plus a bit of tahini and lemon juice. That’s it!

The result is a gorgeously silky dip that’s layered with smoke and spice, and just enough acidity to balance everything out. This dip keeps well in the refrigerator for up to 4 days and in a cooler for as long as your cooler keeps things cool.

It’s also safe to leave at room temperature for up to two hours—or one hour if the temperature is above 90°F. Pack it with naan, pita, crackers, or sliced vegetables for road trips, picnics, potlucks, packed lunches, and anywhere else a very good snack might improve the entire situation.

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Whether you’re heading across the country, across the world, or simply across town, this series of recipes is made for life on the move. They’re easy to make, easy to pack, and taste just as good hours later as they do fresh from the kitchen. Perfect for road trips, picnics, hikes, airplanes, potlucks, packed lunches, busy weeknights, and anywhere else you need to go.

This series of recipes is exclusively for members of The Lost Supper Club (paid subscribers).

This dip takes less than 15 minutes to prepare, will keep in the refrigerator for days, and in a cooler for many hours.

I was the host of the July CookStack Collective class and one of the things we made was hummus. I’ve always made hummus with a drizzle of ice-cold water. The water is like a magic trick, helping the oil and fat emulsify into a creamy, dreamy consistency.

During the class, several people said they toss an ice cube into the food processor instead. One of the people cooking along was having trouble getting her hummus to a creamy consistency, so she tried the ice cube trick. After a while, she happily reported that the ice cube had done the job and her hummus was gorgeously creamy. So there you have it.

I’ve used the same trick in this recipe. It might seem strange to toss an ice cube into your food processor along with a can of beans and some spices. But the freezing temperature of the ice cube helps the fat and oil emulsify and, as it melts, it incorporates tiny pockets of air into the dip. The result is a light, ultra-smooth and creamy texture.

This dip is the kind of thing you could take anywhere.

It’s snack food that could easily be the whole meal. Because it’s made from beans, it’s high in fiber and protein, plus all the other good stuff that beans contain.

Also, there’s no mayonnaise or sour cream in this recipe, so it’s a little more forgiving when it comes to sitting out for a while.

Toss in a bag of tortilla chips, some pita bread, crackers, or veggie sticks. What more could you need?

Okay… As I typed that, I thought of what else I needed. Cheese. Any kind, but this marinated feta has many of the same flavors and would pair beautifully with this dip. Also, I’d like some roasted nuts and some dried fruit. Please and thank you.

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Whether you’re heading across the country, across the world, or simply across town, this series of recipes is made for life on the move. They’re easy to make, easy to pack, and taste just as good hours later as they do fresh from the kitchen. Perfect for road trips, picnics, hikes, airplanes, potlucks, packed lunches, busy weeknights, and anywhere else you need to go.

This series of recipes is exclusively for members of The Lost Supper Club (paid subscribers).

The Let’s Get Lost Newsletter is available to everyone, for free. This is only possible because of the generous support of paid subscribers. As a thank you, Lost Supper Club Members have access to exclusive content and some cool free stuff including three free cookbooks, access to The CookStack Collective, and this series of Road Food Recipes.

Upgrade to Paid

I have been making versions of this recipe for many years. I’ve used bone-in and boneless chicken, thighs, breasts, legs, and wings, grilled and baked, served hot, at room temperature, or even cold, spooned over rice or onto a sandwich, sometimes with yogurt sauce, or with a dipping sauce like ranch or Caesar dressing.

In 2019, Steve and I rode from Colorado to Alaska on a motorcycle, then we rode all over Alaska in the week we had to spend there before turning the bike towards home. One day we found ourselves in Valdez and were so awestruck by the beauty we found there that we didn’t want to leave. Valdez is a small town and this was the middle of July, so there wasn’t an empty motel room to be found. But we desperately wanted to stay for at least one more night, so we kept searching and found a tiny house for rent on Airbnb.

At the time, living our lives in an RV or on a sailboat was not on our radar, so the novelty of a truly tiny space was great fun. We’d been on the road for a couple of weeks by then and I decided that what I really wanted to do was make dinner in that tiny kitchen that we could eat outside, on the little porch, next to the gurgling stream that ran through the property.

So, we went to the local grocery store and piled ingredients for the night’s meal into the back of the bike. What did I make? Paprika chicken. I don’t remember what I served with it, I just remember it being the most obvious choice: just a small handful of ingredients, one pan, and a home-cooked meal I knew we’d love.

Now that we live our entire lives on the road, I’ve come up with ways to make our old favorites more travel-friendly. That’s what this recipe is.

This recipe requires about 5 minutes of prep time and can be served hot, at room temperature, or cold. It’s one of my favorite things to take on travel days, boat days, or picnics. Pack it in to-go containers, pile them into a cooler, and off you go.

This also makes an excellent packed lunch. If you're shuttling kids to sports practices, dance lessons, or other extracurricular activities, it's an easy way to feed yourself, and everyone else in the car, a high-protein, home-cooked dinner with less effort than a trip through the drive-through.

If you want some veggies to go with your protein, cut up raw veggies or a simple tossed salad are both great options. I also sometimes like to boil veggies just until they are crisp-tender in heavily salted water or really flavorful broth. Drain the veggies, let them cool, and then pack them in their own to-go container. If you’ve salted the water well enough, or if the broth contains enough seasoning, they won’t need any additional seasoning.

And slices of loaf cake are standard around here for any kind of packed lunch. I do my best to keep a few individually wrapped slices in the freezer. Thanks to a recent trip to the local farmer’s market, we have more blueberries than we know what to do with, so we now also have slices of blueberry loaf cake in the freezer. There are certainly worse things.

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Whether you’re heading across the country, across the world, or simply across town, this series of recipes is made for life on the move. They’re easy to make, easy to pack, and taste just as good hours later as they do fresh from the kitchen. Perfect for road trips, picnics, hikes, airplanes, potlucks, packed lunches, busy weeknights, and anywhere else you need to go.

This series is exclusively for members of The Lost Supper Club (paid subscrib

ers).

The Let’s Get Lost Newsletter is available to everyone, for free. This is only possible because of the generous support of paid subscribers. As a thank you, Lost Supper Club Members have access to exclusive content and some cool free stuff including three free cookbooks, access to The CookStack Collective, and this series of Road Food Recipes.

Upgrade to paid

White Bean Tuna Salad

Road food notes: No cook • Packs easily • No reheating required • Pantry-friendly • Cooler-friendly

This bright, protein-packed salad is tossed in a simple lemon-Dijon vinaigrette and loaded with crisp scallions, creamy white beans, flaky tuna, and your favorite briny vegetables. It’s endlessly adaptable, requires no cooking, and is perfect for meal prep, road trips, picnics, or easy lunches on the go.

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