Happy Jackson Snack Boxes #56

If you're just joining me from VeganMoFo, welcome! This is actually a more typical post from me: A packed lunch, every day. I know it's Labor Day, but there is usually a slight lag in when I eat the lunch and when you see the lunch, and I had a bit of a backlog, anyway, which is working out wonderfully for this month.

Zesty Mini Bell Pepper Salad from Natasha's Kitchen, some chopped strawberries, chocolate hazelnut energy balls (recipe below), and what is essentially a very old school Waldorf salad made with vegan mayo, lemon juice, and salt and pepper (Waldorf salad was originally just apples and celery in a mayonnaise dressing; the grapes and walnuts were a later, if welcome, addition).

By sheer accident, I made another gluten free lunch! Go figure. (Most of my gluten free lunches are accidents but I like to point it out when they are because some people have found that helpful.)

I really liked this bell pepper salad, though I wouldn't normally suggest eating quite so much of it. It's a good, colorful side to have in your back pocket, though, for hot days you don't feel like cooking (will fall ever arrive?).

The chocolate hazelnut oat bites are a take on my no-bake peanut butter chocolate chip coconut bites made with Justin's chocolate hazelnut spread. Feel free to use another vegan chocolate hazelnut spread if you have one; I've only ever found this one.

Also: I did not eat five at a time. But I packed all this together because packing a separate snack when I'm packing snack boxes for lunch anyway just seems weird.

Chocolate Hazelnut Oat Bites
Makes six balls

3 tablespoons shredded coconut (sweet or not, whatever you prefer)
3 tablespoons rolled oats
1 tablespoon ground flax seed
3 tablespoons chocolate hazelnut spread (I used Justin's)
1 tablespoon maple syrup

Stir coconut, oats, and flax seed together in a medium bowl; set aside. In another bowl, blend chocolate hazelnut spread and maple syrup. Add this to the dry ingredients and mix well. Roll into six small balls.