National Nutrition Month Day 15: Best Lunch Box Ever

National Nutrition Month Day 15: Best Lunch Box Ever


Best Lunch Box Ever COV

For day 15 of National Nutrition Month I have Katie Sullivan Morford’s cookbook Best Lunch Box Ever: Ideas and Recipes for School Lunches Kids Will Love. The cookbook includes 75 recipes and creative ideas for simple, made-from-scratch lunches, snacks, and after-school pick-me-ups that are easy to toss together on busy mornings. Recipes include Pesto Pita Pizza, Curried Quinoa, and BBQ on a Bun. Although the cookbook is geared for kids, there are lots of recipes adults can enjoy too (like my brother Jack)! Katie was kind enough to share her recipe for chocolate pudding below.

Best Lunch Box Ever_Everybody Loves Chocolate Pudding


Everybody Loves Chocolate Pudding

Makes about 2-1/3 CUPS; 5 SERVINGS

1 egg
3 tablespoons cornstarch
1/4 cup light agave nectar
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
Pinch of salt
2 cups milk, preferably 1 percent
1-1/2 ounces finely chopped bittersweet chocolate

1. In a small bowl, whisk together the egg, cornstarch, agave nectar, cocoa powder, vanilla, and salt.
2. In a medium saucepan, heat the milk over medium heat. When tiny bubbles appear all around the edge of the pan, add the chocolate, whisking constantly, until melted and smooth, about 1 minute. Remove from the heat.
3. Scoop up about 1/3 cup of the heated chocolate milk and slowly drizzle it into the egg mixture, whisking constantly, until smooth, about 30 seconds. Then slowly drizzle the egg-chocolate milk mixture back into the sauce¬pan, whisking constantly, about 30 seconds. Be careful not to combine the hot liquid with the raw egg too quickly, or it may result in scrambled chocolate eggs, not chocolate pudding!
4. Return the saucepan to medium-high heat and cook for 1 to 2 minutes, stirring constantly with a wooden spoon, until the pudding thickens enough that a defined line remains when you run the spoon through the center.
5. Transfer the pudding to a medium bowl, cover, and refrigerate until chilled, about 2 hours. If desired, lay a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming on the top.
6. Pack into small containers and store in the refrigerator for up to 3 days.

Recipe from Best Lunch Box Ever by Katie Sullivan Morford. Used with permission by Chronicle Books. Photo credit: Jennifer Martine.

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