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Allergy-Friendly Lunch Box Hacks

Allergy-Friendly Lunch Box Hacks

Having a child with food allergies can be challenging, but that doesn’t mean lunch can’t be fun or delicious. Follow these guidelines and recipe ideas that’ll help you create lunches your kids will absolutely love. 


Take away the guesswork. Break lunch into categories and fill each lunch box compartment with an item from each category: protein, vegetable, fruit, carb, and treats/snacks


Explore new foods. Make a list of all the things your child can have instead of focusing on what they can’t and use it as a reference point for planning. 


Focus on whole foods. Adding a fun element can level up boring fruits and veggies. Use cut out shapes or a wavy chopper to enhance the appeal. 


Rethink lunch classics. Instead of sandwiches, start using grains as your base and build out salads and bowls filled with all the good things your child can eat. The Explorer Leakproof Lunch Box offers plenty of space to pack in all the fixin’s. 


Pack leftovers. Use an Insulated Container to pack leftover rice dishes, chicken fingers, 


Get kids in the kitchen. Getting your children involved in lunch prep helps them to better understand their own needs and practice autonomy. A kid safe prep set is a great gateway for establishing independence. 


Here’s a list of easy lunch box swaps for common allergies:

Avocado instead of mayonnaise

Roasted chickpeas instead of nuts

Pumpkin seeds, dried fruit, and chocolate chips instead of trail mix

Corn tortillas for wraps

Silken tofu for scrambled eggs

Cashew queso instead of cheese (for those without nut allergies)


One of our favorite swaps for sandwich bread is Tater Tot Waffles. These make for a great bread alternative (for example, in a BLT)  or to just snack on their own with dip! 


Ingredients
Frozen tater tots, thawed

*always read the label to ensure they don’t contain flour or wheat


 

Directions

1. Preheat and grease a waffle iron.

2. Arrange tots in an even, tight layer across waffle iron. Top with a second layer to close off bigger gaps. 

3. Close the lid and cook 8-10 minutes until golden brown and crispy.

4. Remove and let cool. 


Find more allergy-friendly recipes here

 

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