Let's take a trip.

At this point, it doesn't matter where we're going. That's up to you.

All I'm concerned with is what we're going to eat along the way.

For this challenge, I wanted to employ a casual, eat-with-your-hands mentality. We're bringing back the rustic theme and giving it a little south-of-the-border flair. The menu items for this gourmet meal-to-go travel extremely well. They are easy, quick to prepare, and simple, although the flavors are quite the opposite.

As usual, I looked for inspiration in the out-of-the-ordinary. I wanted to combine elements that you wouldn't immediately put together, but become surprisingly wonderful friends on your palate. The other requirement is that they had to remain intact in a cooler.

Stay tuned for recipes in the next post!

For our main dish on this trip, we have some Black Bean Falafel with a Spicy Dill Greek Yogurt dip. Greek yogurt is wonderful for this. It is smooth, creamy and tangy, and so much healthier than sour cream. With subtle spice, it compliments the earthy cumin in the black bean falafel, while at the same time cooling the fire in your mouth.

Next up: Our side is a Smashed Pea Guacamole with Cilantro, Ginger and Lime. The peas are so fantastic! They give the guac amazing color and really unique texture. Somehow, this guac tasted more creamy to me than usual. It is pretty unique all around, actually, because the fresh ginger takes it up a notch. This is the most interesting guacamole you will ever taste. Another plus: Did you know that green peas are the only source of protein from a fresh vegetable? Normally, we can't call guacamole 'high in protein', but green peas have almost 6 grams per cup. Serve this side with some blue corn tortilla chips.

Our on-the-go dessert and beverage is a Goat's Milk Mexican-Spiced Hot Cocoa with Cinnamon-Sugar Tortilla Crisps for dipping. A rich and creamy cup of hot chocolate is especially necessary with this currently gloomy Bay Area weather. These two elements are wonderful by themselves, but when dunked in your steaming mug, the tortilla crisps are entirely different. Also, I might say that using goat's milk is essential here. It provided a tangy backdrop to balance the richness of the chocolate and the depth of flavor from almond extract and spice.

Transfer everything to individual tupperware containers. The tortilla crisps will be fine in a ziploc bag and the cocoa fares well in a thermos or two.

If you want to use an ice pack, I suggest placing it next to the yogurt dip and guacamole and far away from the hot cocoa.

The only utensils you will need for this meal are your hands,