Best Lunch Box Ever (22 page)

Fresh first:
Megafresh, locally grown, seasonal fruit is hard to beat both for flavor and nutrition. One of the best ways to get your hands on excellent fruit is to visit the farmers' market so you can sample the wares and perhaps be lucky enough to buy food picked that very same day.

Frozen, too:
When fruit is frozen, it's usually done at the peak of ripeness and soon after harvesting, which preserves the nutritional value. Some fruits fair better frozen than others and can go from the freezer right into the lunch box. They're already washed, prepped, and cut and will defrost by the time lunch rolls around. Our faves include blueberries, raspberries, mango, and pineapple.

Canned on hand:
Fruits preserved in cans and jars aren't as good for you as fresh or frozen because the processing eliminates some nutrients. But having a small supply in the pantry can be a handy backup, especially preserved applesauce, peaches, and pineapple, which hold up particularly well. Read the label to be sure the fruit is canned in juice and not sugar-rich syrup. Ideally, you can buy fruit in glass jars or in cans manufactured without BPA, an unfriendly chemical you can read more about on
page 80
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CRUNCHY SNACKS HAVE A REPUTATION
for being pretty junky. The likes of nacho cheese–dusted chips and caramel-coated popcorn come to mind (both of which my kids have tried to slip quietly into the shopping cart). But it needn't always be so. Plenty of options are out there, store-bought and homemade, that are both tasty and wholesome—or at least not unhealthful.

Besides contributing nourishment, crunchy sides can also add interest to a main course. Consider, for example, how much more appealing a thermos of black beans is when accompanied by a stack of crispy baked tortilla chips. Similarly, a small handful of toasted pumpkin seeds can add texture and protein to a main-course salad.

Most of these snacks take longer to prepare than you are likely to have in the morning, so are best suited for after-school or weekend cooking. The DIY popcorn is the exception since it takes no time at all. Every one of them can be packed into lunch containers ahead of time, and if stored properly, most will stay good and crunchy for a week or so. And all weigh in at 50 to 120 calories a serving. For when you need the convenience of store-bought nibbles, you'll find suggestions for those in this chapter as well.

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CRUNCHY EXTRAS

MY GRANOLA IS A TEENY BIT FAMOUS
—at least in my small circle of mom friends. The jar I donate to the school auction each spring always fetches a ridiculous sum. This granola bark is a twist on the original in which the oats are pressed firmly into a baking pan like a giant granola bar. Once it's cooked and cooled, break it into chunks, reserving any crumbs left behind for topping yogurt or fruit salad. If you want to turn this into a more traditional granola, spread the mixture loosely over two baking sheets instead of one, and bake until nicely browned.

MAKES ABOUT 48 PIECES; 1 OR 2 PIECES PER SERVING

3 cups rolled oats (not quick oats)

1 cup slivered almonds

1 cup unsweetened shredded coconut

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cup flax meal

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teaspoon salt

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cup pure maple syrup

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cup firmly packed brown sugar

4 tablespoons water

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cup canola oil

1 egg white

1 teaspoon vanilla extract

Preheat the oven to 350°F. Line a 10-by-15-inch rimmed baking sheet with parchment paper so that it drapes a couple of inches over the two long sides.

In a medium bowl, mix together the oats, almonds, coconut, flax meal, and salt.

In a small saucepan, cook the maple syrup, brown sugar, and 1 tablespoon of the water over medium heat, stirring often, until the sugar dissolves, 1 to 2 minutes. Remove from the heat and set aside.

Add the remaining 3 tablespoons water, the canola oil, egg white, and vanilla to the oats mixture and stir until combined.

Drizzle the syrup mixture over the oats mixture and stir until combined.

Dump the granola onto the prepared baking sheet. With your hands, press the granola firmly and evenly onto the baking sheet, forming one giant rectangle of granola. (If it sticks to your hands, cover the granola with a piece of parchment paper as you work.)

Bake, turning halfway through baking, until the granola is golden brown in the center and darker brown around the edges, about 40 minutes.

Let cool on the baking sheet for 30 minutes. Using your hands, break the bark into pieces big enough for a couple of bites each. Stack in a roomy cookie tin for up to 1 week. Any remaining crumbly bits can be stored separately and used to top yogurt or cereal.