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Travelin’ Light

April 9, 2010

To celebrate our 4 year wedding anniversary, the husband and I went to St. John Island, USVI.  We stayed at an eco-friendly camp and had to climb many stairs to get to our cottage.   Previous guests recommended packing light and bringing snacks, as food is very expensive on the island.  We filled our luggage with granola bars, pretzels, and raw snacks.  We definitely enjoyed having plenty of snacks to take to the beach!

Zucchini Chips are easy to make and satisfy crunchy cravings.  I used the slicing blade of my food processor to make thin rounds.  Add sprinkles of your favorite spices and dehydrate until crisp (about 12 hours at 105°).  My favorite chip was dill!  If I were to soak the zucchini rounds in vinegar first, do you think they’ll taste like dill pickle chips?


Banana fruit leathers are flat and travel well.  Food process 4 bananas, a handful of nuts, and some lemon juice until smooth.  Spread thinly onto teflex sheets and dehydrate for about 10 hours.  Spread some raw almond butter, add fresh fruit, and you have a quick and easy meal.


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One Comment leave one →
  1. April 9, 2010 6:27 pm

    Glad ya’ll had an awesome vacation! I love the banana almond butter sandwhich idea! Such a good idea!! thanks for sharing!

    April

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