5 homemade travel-friendly snacks

Photo by Mitch Mandel. Food styling  by John Bjostad

1/ Fig protein balls

Calcium and vitamin K to protect bones.

Make it: Soak 300g dried figs in hot water for 30 mins. Drain, dry and put in a food processor with 40g protein powder, 30g cocoa powder, 80g nut butter, ½ tsp cinnamon, zest of 1 orange, juice of half an orange and a pinch of salt. Form into 2.5cm balls and roll in shredded coconut.

2/ Granola bark

Antioxidants in tart cherries aid recovery.

Make it: Line a baking tray with baking paper. Microwave 350g dark chocolate chips until just melted. Stir in 120g granola, 2 tsp orange zest and 1 tsp cinnamon. Spread onto the baking sheet and sprinkle on 80g dried tart cherries and ¼ tsp coarse salt. Chill until firm (about 30 mins).

3/ Beefed-up trail mix

Jerky adds protein, while popcorn supplies fibre.

Make it: Toss together 50g air-popped popcorn, 90g chopped beef jerky, 80g pecans, 40g sliced dried fruit (try Bear Mango Yoyos, 60p for 20g, tesco.com), 50g dark chocolate chips and 40g roasted and salted pumpkin seeds.

4/ Herbed beetroot crisps

Beet nitrates improve oxygen delivery.

Make it: Heat your oven to 180C (350F). Line two baking trays with oiled baking paper. Peel and slice three beetroots, place on the baking trays in a single layer and brush the tops with more oil. Sprinkle on dried rosemary, salt and black pepper. Bake for 20 mins.

5/ Crunchy curry peas

Contains lots of fibre and protein to curb hunger cravings.

Make it: Soak 150g yellow split peas in water for four hours. Drain and dry. Heat 1 tsp rapeseed oil in a frying pan. Add peas and stir often, until golden (about 15 mins). Transfer to a paper towel-lined plate. Toss with two tsp curry powder and ½ tsp salt.