Travel is often equated with poor food decisions, as you’re eating out a lot, stopping in convenience stores and gas stations for snacks, or dealing with airplane fare. Rather than watching your diet spiral out of control when on the road, check out a few ideas for healthy travel snacks for fast weight loss:

Baked Sweet Potato Fries

(From Parenting Magazine)

Preheat the oven to 425 degrees Fahrenheit. Cut four sweet potatoes into 1-inch-wide wedges, place flesh-side down on a roasting pan, then brush with a mixture of 2 tablespoons olive oil, 1 1/2 teaspoons chili powder, and 1 teaspoon kosher salt. Cook, turning once, for 20-25 minutes. Remove pan from oven and sprinkle with ½ teaspoon kosher salt.

Kale Chips

(From Self)

Place 1 large bunch raw kale leaves, stems removed, on a cookie sheet, then drizzle with 1 teaspoon olive oil and a pinch of salt. Cook at 350 degrees Fahrenheit until crispy, about 10 to 12 minutes.

Roast Beef and Horseradish Cream on Pear

(From Real Simple)

Mix together 1 tablespoon low-fat sour cream and 1 teaspoon prepared horseradish. Dividing evenly, top ½ sliced pear with 3 slices deli roast beef, the horseradish cream, and fresh herbs (such as chervil, parsley, or tarragon).

Flaxseed and Onion Crackers

(From Whole Living)

Ingredients

1/4 cup whole golden flaxseed, plus 1/4 cup ground golden flaxseed (from about 2 tablespoons whole) 1 1/2 cups all-purpose flour, plus more for dusting

1/2 teaspoon baking powder

1/2 teaspoon coarse salt, plus more for seasoning (optional)

2 tablespoons unsalted butter, softened

1 tablespoon plus 1 teaspoon finely grated onion

1 tablespoon plus 1 teaspoon finely chopped fresh flat-leaf parsley

1/2 cup skim milk

1 large egg white, lightly beaten

Freshly ground pepper

Directions

Preheat oven to 325 degrees with racks in upper and lower thirds. Put whole and ground flaxseed, flour, baking powder, salt, and butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until mixture resembles coarse meal, about 2 minutes. Stir in onion and parsley. With mixer on low speed, pour in milk. Mix until dough just comes together (do not over-mix).

Divide dough in half. Roll out each piece on a lightly floured surface to a 9-inch square (1/8 inch thick). Transfer to two baking sheets. Cut each square with a fluted pastry wheel or a knife into about 30 crackers (each 1 1/2 inches square).

Brush with egg white; season with pepper, and salt, if desired. Bake until slightly firm, about 20 minutes. Switch positions of sheets; flip crackers. Bake until light brown and firm, 18 to 20 minutes more. Transfer to wire racks to cool.

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