CHAPTER 10
Lunchbox Treasures
Not essential to winning the lunch game but quite special to find in your bag or stashed away in your home freezer, snacks and healthy-ish sweets are key to a happy day. From no-recipe ideas that are as simple as can be to nostalgic cups of instant chocolate pudding made with a surprise ingredient, to frozen treats that you can magically pop out of the freezer when entertaining on a summer weekend, there’s a pleasure-enhancing, hunger-subduing solution here for any time of the day.
Express Chocolate Pudding Cups
This tastes nearly identical to the real thing, but is far healthier, packed with protein, and lower in sugar. The only bad thing about this recipe is that there’s no pudding-cup top to peel off and lick. Fruit and cream are optional but definitely add something special.
SERVES 4 
10 MINUTES 
1 WEEK
One 16 oz package medium-firm tofu, drained (medium-firm is important; do not use extra-firm)
¼ cup unsweetened cocoa powder
¼ cup honey or maple syrup
½ tsp vanilla extract
¼ tsp salt
3 Tbsp coconut oil, melted
Milk of choice, if needed
Diced fresh strawberries or raspberries, for serving (optional)
Whipped cream, for serving (optional)
1 For the pudding, in a food processor or blender, blend the tofu until it is smooth, with no visible lumps. Add the cocoa powder, honey or maple syrup, vanilla, and salt and puree until completely smooth and creamy. Blend in the coconut oil until just combined, being sure not to over-blend or the mixture will turn gritty. If it’s so thick the machine isn’t moving, blend in a splash of milk (but be sure to not exceed ¼ cup).
2 To serve, spoon the blended chocolate mixture into a container or large jar to store, or individual containers or jars to take to work. Seal and refrigerate until chilled and set, about 1 hour and up to 1 week. The liquid may separate, which is normal, so give it a quick stir before serving. Once the pudding is chilled and set, top it with berries and cream, if desired. If taking it to work, keep the pudding refrigerated until you are ready to eat it.
★ CHOCOLATE +…
Chocolate pudding can be enhanced finely ground or instant coffee grounds (1 teaspoon), ground cinnamon (¼ teaspoon), orange zest (¼ teaspoon), orange flower water (¼ teaspoon), mint oil (¹⁄₁₆ teaspoon), cayenne (pinch), flaky sea salt (pinch), or peanut butter (2 tablespoons). You can always add, but you can’t take away, so use a light hand to start.
Berry and Apple Oat Squares
This recipe, with a gluten-free, flour-free oat crust bound with buttery coconut oil, maple syrup, and cinnamon, holds a naturally sweet fruit filling of apples and berries. A milky cappuccino or hot cup of tea pairs particularly well with these squares for a little mid-afternoon boost.
MAKES 12 1 HOUR 4 DAYS
FILLING
3 apples, peeled and coarsely chopped
1 cup fresh or frozen raspberries
½ cup water
½ tsp cinnamon
½ tsp vanilla extract
CRUST
4 cups quick-cooking rolled oats, divided, or 3 cups oat flour + 1 cup rolled oats
½ tsp ground cinnamon
½ tsp salt
½ cup coconut oil, melted
½ cup maple syrup
1 For the filling, in a medium saucepan, combine the apples, raspberries, water, and cinnamon. Bring to a boil, reduce to a simmer, and cook for 10 minutes, until the fruit is very tender and jam-like in consistency. Transfer to a blender or food processor, add the vanilla, and blend until the mixture has the texture of applesauce. Set aside.
2 For the crust, preheat the oven to 350°F. Line an 8- × 8-inch baking pan with parchment paper.
3 Blend 3 cups of the oats in a blender or food processor until the grains have the texture of flour (or use 3 cups of prepared oat flour).
4 To a large bowl, transfer the blended oat flour along with the remaining 1 cup of whole oats, cinnamon, and salt; mix to combine. Mix in the coconut oil and maple syrup until fully incorporated.
5 To make the squares, firmly press two-thirds of the crust into the bottom of the prepared pan, spread the blended filling on top, and crumble over the remaining one-third of crust.
6 Bake for 40 to 45 minutes, until the top is dry and beginning to brown. Cool in the pan for 15 minutes, remove from the pan, and let cool completely on a wire rack for at least 2 hours before slicing. Once cool, slice into 12 squares and store in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months. To pack, wrap the squares in parchment, plastic, foil, or beeswax wrap.
★ FRUIT FILLING SWITCH-UP
Think seasonally and locally. Replace the apples and raspberries with blueberries and peaches, blackberries and plums, etc. Fresh or frozen fruits both work, allowing you to take this bar for lunch year-round.
Power Snacks
These snacks have gone to coffee farms in rural Guatemala, backcountry trails in Northern Canada, and rugged mountains in Snowdonia, Wales. So I can say this with great certainty: these travel well (my partner calls these “Adventure Bites”). They’re a nutritious work snack, and my favorite road snack, providing energy via protein, fiber, and nourishing fat. Once you’re comfortable with the proportions, try making your own bar flavors.
MAKES 8 1 hour 10 MINUTES 1 MONTH
35 tender dates, pitted
½ cup unsalted raw cashews
½ cup (1¼ oz) unsweetened shredded coconut
½ cup banana chips
2 Tbsp dark chocolate chips (optional)
Pinch of salt
1 Add the dates, cashews, coconut, banana chips, chocolate chips (if using), and salt to a food processor. Alternate between blending and pulsing for about 30 seconds to crush large pieces, until the mixture is sticky and holds together when squeezed.
2 Line a standard loaf pan with plastic wrap or parchment paper and press in the mixture as tightly as possible. Refrigerate for 1 hour, remove from the pan, and cut into 8 bars.
3 Wrap the bars in plastic wrap and store them in an airtight container at room temperature for up to 1 month.
MAKES 8 1 hour 10 MINUTES 1 MONTH
25 tender dates, pitted
½ cup dried cranberries
1 cup unsalted raw or roasted walnuts
⅓ cup quick-cooking rolled oats
Pinch of grated nutmeg
Pinch of salt
1 Add the dates, cranberries, walnuts, oats, nutmeg, and salt to a food processor. Pulse the mixture on and off for 30 seconds to chop the larger pieces, until it’s sticky and holds together when squeezed.
2 Roll the mixture into balls.
3 Wrap each bite in plastic wrap or layer the bites between parchment paper in an airtight container, and store at room temperature for up to 1 month.
MAKES 8 1 hour 10 MINUTES 1 MONTH
35 tender dates, pitted
1¼ cups unsalted raw or roasted almonds
1 tsp vanilla extract
⅛ tsp almond extract
Pinch of ground cardamom
Pinch of salt
1 Add the dates, almonds, vanilla, almond extract, cardamom, and salt to a food processor. Pulse the mixture for 30 seconds to break up the nuts, and continue to pulse until it holds together when squeezed.
2 Line a standard loaf pan with plastic wrap or parchment paper and press in the mixture as tightly as possible. Refrigerate for 1 hour, remove from the pan, and cut into 8 bars.
3 Wrap the bars in plastic wrap and store them in an airtight container at room temperature for up to 1 month.
★ EVEN MORE POWER SNACK FORMULAS
• dates + hemp + dried mulberries + cacao nibs
• dates + sunflower seeds + cashews + almonds + pumpkin seeds
• dates + almonds + cocoa + dark chocolate chunks + dried cherries
Whole Grapefruit and Almond Cake
I have a penchant for any recipe with grapefruit. Its bitter, juicy interior wakes up everything it’s added to—and this cake is no exception. Using just a food processor, an entire grapefruit (yes, both the skin and flesh), and a few other sweetening, aromatizing, and binding ingredients, a brunch, lunch, or teatime treat (preferably paired with a strong black or Earl Grey tea) can be yours. The inspiration for this recipe comes from Anneka Manning’s whole orange cake, from her BakeClass cookbook, a book that has taught me the joys of simple baked goods done very, very well.
SERVES 8 to 10 3 HOURS 30 MINUTES 4 DAYS
WHOLE GRAPEFRUIT AND ALMOND CAKE
1 large red grapefruit, washed, quartered, and seeds removed
1 cup granulated sugar
½ cup unsalted butter, melted, plus more for pan
2 large eggs
¼ tsp almond extract
1½ cups plus 2 Tbsp unbleached all-purpose flour, plus more for pan
1¾ tsp baking powder
½ tsp baking soda
½ tsp salt
GRAPEFRUIT GLAZE
1 cup icing sugar
5–7 tsp grapefruit juice or orange juice, as needed
¼ tsp almond extract
¼ cup sliced almonds
1 For the cake, preheat the oven to 325°F. Grease and flour an 8-inch springform or cake pan.
2 In a food processor, pulse the grapefruit until finely chopped. Add the granulated sugar, butter, eggs, and almond extract, and puree until blended. Add the flour, baking powder, baking soda, and salt to the grapefruit mixture, and puree briefly until just combined. Smooth the batter into the prepared pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean and the top is a lovely golden brown. Cool in the pan for 10 minutes before removing the cake to a wire cooling rack. Let cool completely, about 2 hours.
3 For the glaze, in a small bowl, combine the icing sugar, 5 teaspoons of the grapefruit juice or orange juice, and the almond extract. If needed, add more juice, 1 teaspoon at a time, until the mixture is runny enough to drizzle.
4 To glaze the cake, place a large baking sheet or piece of parchment paper under the wire cooling rack to catch any drips. Spread the glaze over the cake, allowing it to drip down the sides. Before the glaze sets, evenly sprinkle on the sliced almonds. Allow the glaze to set until it is matte and dry on top, about 30 minutes, before slicing and serving. Store in an airtight container at room temperature for up to 4 days. To pack, wrap a slice of cake in parchment, plastic, foil, or beeswax wrap.
★ Restyle: Whole Orange, Almond, and Olive Oil Cake
If you want a cake with less bitter notes, use a big, juicy navel orange in place of the grapefruit. In this case, you can also replace the melted butter with a light-tasting olive oil for a slice reminiscent of classic olive oil orange cake.
Savory and Sweet No-Recipe Snack Solutions
Fresh ingredients and pantry staples you may already have on hand can make a range of fresh, truly satisfying snacks. And in a pinch, you can build an entire lunch “main” around snacks, so here I’ve outlined what that could look like for you, too.
• air-popped popcorn + flaky salt
• cheese + crackers + dates
• cherry tomatoes + bocconcini
• watermelon or cantaloupe + feta + black pepper
• chilled silken tofu + miso dressing + sliced green onions
• crudités + Greek yogurt dressed with chives
• half avocado + olive oil + flaky salt
• hard-boiled eggs
• hummus + crudités + flatbread
• leftover brown rice + tamari + toasted sesame oil + sesame seeds
• leftover cooked chicken + mustard + apple
• leftover roasted sweet potato + hummus
• yogurt + cucumber + tamari almonds + olive oil
• apple + nut butter or aged cheddar
• banana + raw cashews
• clementine + energy bar
• dark chocolate + raw almonds
• leftover brown rice + maple syrup + roasted almonds
• nuts + dried fruit + coconut chips
• smoothie: banana + date + coconut milk + nutmeg
• smoothie: berry + Greek yogurt + honey
• toast + peanut butter + honey + flaky salt
• yogurt + walnuts + honey + sprinkle of cinnamon
• yogurt + frozen mango + lime juice + cashews + dark chocolate
• yogurt + granola
When you’re in a hurry, pull this and that from the refrigerator to make a snacky lunch in a snap that you can graze on all workday long.
PROTEIN SNACK PACK
• hard-boiled egg + prosciutto or ham + cheese cubes + hummus + mini pita + carrots
QUICK CAPRESE
• grape tomatoes + basil leaves + fresh torn mozzarella or bocconcini + olives + olive oil + sliced baguette
SAVORY YOGURT BOWL
• Greek yogurt + leftover roasted vegetables + cubes of cucumber + chopped nuts + herbs + cooked grains + salt + pepper
BREAKFAST FOR LUNCH
• granola + yogurt with honey + blueberries + almond butter on a homemade whole-grain waffle
CHIPS AND DIP
• tortilla chips + guacamole + Greek yogurt + black bean salsa + red pepper strips + cucumber coins + pineapple
Vanilla Cashew Ice-Cream Pops
with Chocolate Shell
There is a commercial ice-cream pop with a grandiose name and gold foil–lined package that I pick up as a picnic or post-lunch treat on summer weekends, and this is my reimagined, homemade, dairy-free version. I serve my rendition of the pop on the weekend when entertaining at lunchtime, as they’re neither too heavy nor too sweet, and please adults and kids alike. They’re the antithesis of a perfunctory lunchtime dessert.
I’m immensely proud of this recipe—the texture and taste are bang on. I believe it’s worth purchasing an ice pop mold for these, but you will definitely make good use of it: I also use mine for smoothie pops, yogurt and fruit pops, homemade fudge pops, and more.
MAKES 4 LARGE OR 8 MINI 8 HOURS 25 MINUTES 1 MONTH
VANILLA CASHEW ICE-CREAM POPS
1 cup unsalted raw cashews
⅔ cup just-boiled water from the kettle
⅓ cup honey
¼ cup coconut oil
½ tsp vanilla extract
1 tsp lemon juice
¼ tsp salt
CHOCOLATE SHELL
1 cup semisweet chocolate chips or chopped dark chocolate
¼ cup coconut oil
1 Tbsp unsweetened cocoa powder, sifted
2 Tbsp toppings of choice (chopped nuts, cacao nibs, matcha, flaky salt, etc.)
1 For the ice-cream pops, add the cashews to a high-speed blender and pour in the just-boiled water, honey, coconut oil, vanilla, lemon juice, and salt. Cover and let sit for 10 minutes to allow the cashews to soften. Blend on high until the mixture is completely smooth, creamy, and liquefied, 20 to 30 seconds. Pour into a silicone ice pop mold (6 oz capacity or smaller, see the Lunch Note) or other ice pop mold, and slide in the sticks. Freeze until solid, at least 8 hours.
2 For the chocolate shell, line a plate or baking sheet (one that fits into your freezer) with parchment paper. Bring the frozen bars out of the freezer and release them from the mold. Add to the prepared plate or baking sheet and place them back in the freezer while melting the chocolate. In a small saucepan over low heat, melt the chocolate and coconut oil, and stir in the cocoa powder. Transfer the chocolate mixture to a tall glass measuring cup or heatproof drinking glass. Allow it to cool slightly so it’s not too hot but remains liquid for dipping, about 10 minutes.
3 Working one at a time, dip the ice-cream pops into the chocolate (halfway or fully coated, to your preference), keeping each pop upside down until the chocolate shell has hardened, about 30 seconds. Place on the prepared baking sheet. Working one at a time again, with the remaining chocolate, drizzle thin streaks over the set chocolate and immediately sprinkle on your preferred toppings, to taste. Repeat with the remaining ice-cream pops, melted chocolate mixture (if you have leftover chocolate, dip peeled banana halves in it and freeze!), and toppings. Transfer back to the freezer until you are ready to serve. Store the pops in an airtight container in the freezer for up to 1 month.
★ ON ICE
To keep the pops from melting too quickly when serving (though, out of direct sunlight, they won’t melt for up to 10 minutes), fill a large plate or shallow bowl with ice and cover it with plastic wrap. Place bars on the plastic wrap and bring them out to the table.
Ginger Kombucha–Baked Rhubarb Yogurt Parfaits
My mom’s strawberry-rhubarb pie, baked until jammy and bubbling in her trademark flaky, ultra-rich pie crust and served with a scoop of vanilla ice cream, is something I can still taste—albeit imperfectly and only in my imagination—every time I see a lanky, hot-pink stalk of rhubarb. This is a simpler, lunch-friendly version of her pie, built a little differently. I’ve contrasted rhubarb’s sour thwack with apples in place of strawberries (though you could certainly use strawberries if you want), and I use ginger kombucha for something a bit more modern to bake the fruit in, instead of the orange juice she used in her recipe. I realize the probiotic properties of the kombucha dissipate once heated, but it’s the taste and syrupy quality I’m looking for here.
MAKES 4 TO 6 1 HOUR PLUS COOLING TIME 1 WEEK FOR GINGER KOMBUCHA–BAKED RHUBARB; 1 DAY FOR ASSEMBLED PARFAITS
½ cup ginger kombucha or ginger beer
¼ cup lightly packed dark brown sugar or coconut sugar
1 Tbsp finely chopped fresh ginger
1 Tbsp lemon juice
½ lb fresh rhubarb stalks, cut into 1-inch pieces, or chopped frozen rhubarb
2 apples, any variety, peeled and coarsely chopped
2–3 cups plain Greek yogurt, preferably whole milk, for serving
2–3 cups Maple, Lemon, and Ginger Granola or prepared gluten-free granola, for serving
1 For the baked rhubarb, preheat the oven to 350°F. In a 9- × 13-inch glass or ceramic baking dish, combine the kombucha or ginger beer, sugar, ginger, and lemon juice. Add the rhubarb and apple, spreading it in a single layer. Cover tightly with foil and bake for 30 minutes, or until the fruit has fully collapsed. Mash it lightly with the back of a spoon, leaving some texture, and allow to cool slightly. If you are not using it immediately, store in an airtight container in the refrigerator for up to 1 week.
2 To assemble, divide the baked rhubarb among 4 to 6 small jars or containers (depending on how large a snack you’d like) and top with yogurt. Add the granola on top of the yogurt immediately before taking this to go, to retain crunch, or take a small ziplock baggie of granola alongside and top right before enjoying. If you are taking this to work, keep the yogurt and rhubarb refrigerated until you’re ready to top it with the granola, if packed separately, and eat.
