Best Lunch Box Ever (26 page)

Store in an airtight container for up to 2 days.

Crunchy Choices

Landing on snacks that meet your approval from a health standpoint isn't easy. The superprocessed options far outweigh the wholesome ones. But it's not hopeless, as new, more nourishing snacks seem to be showing up on supermarket shelves all the time.

Here are some of the better crunchy choices in the snack department. Be sure to read the labels since some brands are more healthful than others:

• seasoned roasted seaweed
  
• freeze-dried vegetables
  
• crispy snap peas
  
• crispy baked apple chips
  
• soy nuts
  
• roasted peanuts
  
• salted roasted pistachios
  
• tamari roasted almonds
  
• salted roasted sunflower seeds and pumpkin seeds
  
• kale chips
  
• pretzels and pretzel thins, especially whole-grain
  
• popcorn made with natural ingredients
  
• low-sugar whole-grain cereal
  
• baked lentil chips
  
• whole-grain pita chips
  
• baked corn tortilla chips
  
• graham crackers, especially whole-wheat
  
• lightly salted mini rice cakes made with brown rice
  
• soy rice crisps made with natural ingredients
  
• Asian brown rice crackers
  

AS A NUTRITION PROFESSIONAL,
I know that we're supposed to love our children with reassuring words and generous hugs—and not with sweets. But there's something eminently, well, sweet, about nestling a little crock of pudding or a homemade chocolate chip cookie into their lunch boxes to be discovered later that day. When meals are chock-f of nutritious, low-fat, wholesome foods, there is indeed some wiggle room for goodies.

The key to lunch-box confections is to aim for quality ingredients, keep portions moderate, and consider them a “sometimes” treat instead of an “everyday” food. Luckily, these recipes are lighter in sugar and richer in whole grains, nuts, seeds, and even vegetables than typical sweets. Several of them make a generous batch, which means you'll have plenty on hand for lunches, to send into school for class celebrations, or, in some cases, to store in the freezer for another day.

Make these goodies with your kids and pour loads of love into every stir. That's the best ingredient for delicious desserts.

9
GOODIES

I CAME UP WITH THIS RECIPE
after learning that the store-bought cocoa almonds I love are made with artificial flavors and not one, but two, artificial sweeteners. This homemade version, with just a handful of ingredients, takes less than 5 minutes to knock out and is a favorite lunchtime pick-me-up. As far as nuts go, almonds are particularly rich in protein, fiber, and vitamin E. I usually pack my kids about ten of these in a tiny container; just enough to tickle their sweet tooth.

MAKES 2 CUPS; 10 TO 12 ALMONDS PER SERVING

2 cups raw almonds (not roasted or salted)

1 tablespoon canola oil

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cup sweetened cocoa powder (see Note)

1 teaspoon unsweetened cocoa powder

2 pinches of salt

Preheat the oven to 300°F. Line two baking sheets with parchment paper.

In a large, shallow bowl, add the almonds and drizzle with the canola oil. Using your hands, toss the almonds until evenly coated. Sprinkle the sweetened cocoa powder, unsweetened cocoa powder, and salt over the almonds. Using a rubber spatula, turn the almonds into the cocoa powder until they are evenly coated. It takes ten or more turns to adequately dust the almonds with cocoa.

Transfer the almonds to the prepared baking sheets, and bake until toasted, 15 to 20 minutes. When the almonds are fragrant, they're done.

Let cool on the baking sheet for 20 minutes. Store in an airtight container for up to 2 weeks.

THESE CHEWY TREATS
are a variation on the first recipe my daughter Rosie ever brought home. She proudly marched in with a batch of them from preschool and presented me with the instructions. They're sweet and filling with a texture that makes them seem a little like candy. With a full cup of dried milk powder, they also supply a decent dose of calcium. On rushed mornings, my kids have been known to grab a couple for on-the-go breakfasts.

MAKES ABOUT 20 BALLS; 1 OR 2 BALLS PER SERVING

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cup natural unsweetened creamy peanut butter or other nut, soy nut, or seed butter

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cup honey

1 cup instant nonfat dry milk powder

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cup flax meal

In a medium bowl, stir together the peanut butter, honey, milk powder, and flax meal with a wooden spoon. Once you've gotten things partially mixed, work the batter with your hands until a smooth dough forms.

With your hands, break off pieces of dough and roll into 1
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-inch balls. Arrange in a container big enough to accommodate them in a single layer.

Refrigerate for at least 30 minutes before eating. Store in an airtight container for up to 1 week in the refrigerator or up to 3 weeks in the freezer.