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This cookbook is a Williams-Sonoma exclusive from Weldon Owen

Every so often I walk into Williams-Sonoma and find a new cookbook on the shelf that I must have. The reason is usually two-fold. I love staying on top of culinary trends but I also love supporting friends from the San Francisco Bay Area who happen to be cookbook authors. Case in point, The Lunch Box cookbook pictured above that is co-written by a former colleague Kate McMillan from Time Inc turned successful caterer. Kate encouraged me to make the career change when I was contemplating culinary school. Once I took the plunge, I worked for her successful eponymous Bay Area catering company. I always enjoyed working for Kate because her food was not only delicious but it was original just like the ideas you will find in The Lunch Box. 

I just so happen to be preparing for a cooking class tomorrow on the topic of healthy lunch box meals. The timing of finding this new cookbook couldn't have been better. As a kid, my brothers and I always packed our own lunches in fear of what mom might pack for us. Inventing my own brown bag sack full of mostly healthy options wasn't just another nightly routine. It was fun and sometimes competitive. Still today, I pack my own lunches even though I work in a restaurant where I could eat for free. Call me crazy but I like knowing what I am putting into my body. If you have kids, there's no better time to get them started on creating their own lunches than when they are young. Make healthy, inventive brown bag lunches your household's mission this school year. I promise it will pay dividends in the future. It has for me and I have been out of school for a long time. Here's a favorite from the cookbook...

Homemade Granola Bars

• 1 cup shredded coconut
• 1 cup dried cranberries
• 2 cups old-fashioned rolled oats
• 1 cup wheat germ or ground flaxseed/chia seeds
• 1 cup whole almonds, cashews or peanuts
• 1/2 cup shelled sunflower seeds
• 1/2 cup chocolate chips (see note)
• 2 tablespoons unsalted butter
• 1 cup brown sugar
• 1/2 cup honey (or 1/4 cup honey & 1/4 cup agave nectar)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt

Directions:
1. Preheat oven to 350 degrees. Line 9-inch square pan with waxed paper that’s been greased on top with Pam/cooking spray.
2. In a large bowl combine the coconut, cranberries and chocolate chips; set aside. Or if you don’t want the chocolate chips to melt, spread them on top of the bars in step 7.
3. On a rimmed baking sheet, combine the oats, wheat germ/flax, almonds and sunflower seeds.
4. Bake the oat mixture until toasted and fragrant, about 10 minutes.
5. Remove from the oven and add the hot oat mixture to the coconut mixture. Stir to combine.
6. Meanwhile in a saucepan, melt the butter over medium heat. Add brown sugar, honey, vanilla, cinnamon and salt. Heat until sugar dissolves. Bring to a boil, then remove from the heat and pour over fruit/oat mixture.
7. Using a large spoon, gently stir together all the ingredients until well combined.
8. Scoop the mixture into the prepared pan. Place a sheet of greased wax paper on top and using your hands, or a rolling pin, firmly press the mixture into the pan, making a compact even layer. Add chocolate chips now if you didn’t in step 2.
9. Let the mixture set in the pan and completely cool, about 30 minutes.
10. Remove the top sheet of waxed paper. Grab the sides of the bottom sheet of waxed paper and lift to the firmed oat mixture from the pan. Cut into squares or triangles. Pack 1 or 2 into small snack bags. Store the remaining in an airtight container for up to 5 days or frozen for up to 1 month.

Makes about 16 pieces

Granola Bar nutrition per serving: 222 calories; 9 g fat; 3 g saturated fat; 32 g carbohydrate; 3 g fiber; 4 g protein; 29 mg sodium

Recipe slightly adapted from William Sonoma’s The Lunch Box
A few lunch box container resources too:

www.goodbyn.com
www.lunchskins.com
www.easylunchboxes.com
http://lunchbots.com/
www.laptoplunches.com
www.containerstore.com
www.fit-fresh.com