Whether you're driving to work or flying across the country, all too often traveling goes hand in hand with frazzled nerves and poor nutrition. Instead of relying on fast food, cafeteria fare, or vending machine options, prepare by packing these healthy choices that will calm your cravings -- and your nerves.

Make a batch of these dense bars ahead of time and have them on hand for a quick, portable breakfast. They will last up to a week at room temperature or for three months if wrapped individually and frozen. Makes 8 bars (255 calories each).

Instead of dousing popcorn in butter, give plain kernels heat and zing by sprinkling them with chili powder and lime zest. They'll be just as tasty but healthier and less greasy -- and much better for an on-the-go snack. Makes 8 cups (58 calories per serving).

Pack a cooler with raw veggie slices and blue cheese for when you want something crunchy and creamy. Blue cheese accounts for much of the fat and calories in this snack; however, it also provides calcium and protein. We like all sorts, including Danish blue, Stilton, and Gorgonzola. This recipe makes 6 servings (109 calories each), but for traveling purposes, slice only as many vegetables and cheese as you need.

Zucchini makes these treats nice and moist. You can substitute pecans for the walnuts. Makes 24 cakes (176 calories each).

Pack yogurt and frozen fruit before you leave the house, or pick up a parfait on the go. Avoid flavored yogurts, which can be packed with sugar. But 1/2 cup plain low-fat yogurt topped with 1/4 cup blueberries is just 100 calories.

Soak 1 cup dried yellow split peas in 3 cups water for 4 1/2 hours. Drain and pat dry. Over medium-high heat, coat a large skillet with oil. Add half the peas; cook, stirring frequently, until golden brown and crunchy, 6 to 10 minutes. Season with salt. Repeat with remaining peas. Makes 12 servings (55 calories each).

Pair 1/2 ounce mini whole-grain pretzel sticks (approximately 11 sticks; 65 calories) with 1 teaspoon peanut butter (30 calories).

The seeds scooped from a pumpkin, also known as pepitas, offer plenty of protein and magnesium, and 1/4 cup delivers a third of your daily requirement of immunity-protecting zinc. They are sold with or without their white shells.

For a tasty snack, rinse pepitas well, making sure to remove any pumpkin pulp. Let them dry overnight. Spread the seeds onto a baking sheet sprayed lightly with olive oil, and sprinkle with salt, pepper, garlic, paprika, or other seasonings. Cook for one hour at 250 degrees (125 calories for one ounce, or about 85 seeds).

A half-ounce of 70 percent dark chocolate and four slivered almonds is an easy, no-bake way to satisfy your sweet tooth (96 calories).

Combine crunchy almonds and sweet dark chocolate for a delicious treat that's actually healthy to eat. Makes 32 clusters (114 calories each).

Who wants boring old yellow chips when you can have bright red ones? To create thin, evenly sliced beets, use a mandoline slicer -- plastic models are available at housewares stores. Makes 4 servings (47 calories each).

These pineapple-bran muffins can be frozen for up to 2 months. To serve, thaw, then toast if desired. Makes 18 muffins (183 calories each).

In a small glass or plastic travel container, layer 1/2 cup fruit cut into 1/2-inch cubes (kiwis, mangos, and pineapples are nice) with 1/4 cup plain low-fat yogurt. Top with 1 tablespoon toasted sliced almonds. Makes 1 serving (100 calories each).

Pop one of these tasty muffins for breakfast, as a midday snack, or for dessert. Makes 12 muffins (196 calories each).

Keep these goodies on hand for when you need a cookie fix: The nutritional value of the traditional favorite is upped by using bittersweet dark chocolate, oat flour, brown rice syrup, and natural almonds. Makes 4 dozen cookies (104 calories each).

These muffins freeze well; defrost individually for a quick and easy snack or breakfast. Makes 12 muffins (301 calories each).

Coconut-date bars are a good source of fiber (each has as much as a serving of bran cereal) and potassium. Makes 8 bars (194 calories each).

Rich in fiber and heart-healthy omega-3s, this recipe has 20 to 30 percent fewer calories and 30 to 60 percent less fat than most store-bought brands. Makes two cups (194 calories per serving).

Pair these heart-healthy crackers with some Brie or manchego cheese for a satisfying snack that will keep you going until dinnertime. Store them in an airtight container at room temperature for up to two weeks. Makes about 5 dozen crackers (132 calories for one six-cracker serving).

Cayenne pepper gives these slightly sweet walnuts a piquant kick. If you have a large pan, you can easily double this recipe. Makes 8 servings (195 calories each).

With a bit of seasoning and a little honey, you can make a sweet and spicy snack with a satisfying crunch that are perfect for traveling. Makes 1 cup (317 calories).

This anytime snack can be stored at room temperature for up to a month. Makes 6 servings (322 calories each).

Sometimes the simplest snack is the best. For frazzled travelers, a banana (about 100 calories each) can help reduce blood pressure, and dark chocolate (look for at least 75 percent cacao and 200-calorie servings) can relieve stress.

Worcestershire sauce, Tabasco sauce, and Old Bay seasoning give rice and corn cereal a delicious kick. Makes 12 cups (171 calories per 1/2-cup serving).

These sweet and crunchy cookies will hit the spot, and healthy fats from the walnuts will help keep you satisfied. Makes 30 cookies (90 calories each).

Dates and applesauce -- full of fiber, vitamins, and natural sugars -- create a complex caramel flavor when combined with honey (50 calories each).

Whole fruits are the perfect travel food: They're rich in nutrients and fiber, low in calories, and they don't need excess packaging or preparation. 

Oranges (about 86 calories each) are a great choice: They're high in immunity-boosting vitamin C, they'll keep you hydrated, and, when they're tossed in a purse or suitcase, the peel serves as a protective covering. Also good to keep in mind: apples, grapes, pears, berries, and other single-serving-size fruits.