I ahve the grandsprogs for a couple weeks any ideas on school lunches that are wheat free please.

J

joanietoo

Well-known member
I'm looking for a sub for sarmies.......

Fruit and rice cookies/treats etc are fine and sandwiches for the other but rice and rice and more rice will get very boring to make, never mind eating.....

she is not into spicy but likes stirfries so I will do that once or twice

also I am pushed for time as I have just undertaken to fill in for someone....very new (to me)job doing things I have not done before so it is taking a lot of my time and energy.

 
peanut butter celery, veggie sushi, "cucumber bites" --

Cut 1" thick slices of cucumber, then cut out with a ridged cutter (it just takes off the outer peel and gives it a wavy look) then scoop out the middle with a little melon baller and fill with chicken salad, tuna salad, egg salad, etc. They're cute and bite-size. Or you could fill the celery or cucumber with my favorite spread:

Chunky Peanut Butter Spread

This is great spread on crackers, toast, or as a dip for fruit

1 4-oz. package whipped cream cheese
1/2 cup chunky peanut butter
2 tbl. milk
1 tbl. honey
1/2 cup finely snipped raisins or dried apricots
Flaked coconut, optional

In small mixing bowl, stir together cream cheese and peanut butter. Add milk, 1 tablespoon at a time until blended. Stir in honey, raisins or apricots. Using a rubber spatula, scrape into a small serving bowl. Sprinkle with a little coconut if desired. Cover and refrigerate any leftovers.

 
rec: Crunchy Granola

This is great for a snack or as breakfast with milk:

Granola Mix
from Make-A-Mix Cookery, HPBooks

This is absolutely wonderful as a breakfast cereal with milk, or as a snack mix

Makes about 20 cups of granola

10 cups old-fashioned rolled oats (from a 42 oz. container)
1 cup wheat germ
1/2 lb. shredded coconut
2 cups (10 oz.) raw sunflower seeds
1 cup (about 4 oz.) sesame seeds
3 cups (10 oz. pkg) chopped almonds, pecans, walnuts, or combination
1-1/2 cups brown sugar, firmly packed
1-1/2 cups water
1 cup vegetable oil
1/2 cup honey
1/2 cup molasses
1-1/2 tsp. salt
2 tsp. cinnamon
3 tsp. vanilla
Raisins or other dried fruits if desired

Preheat oven to 300 deg. In large bowl, combine oats, wheat germ, coconut, sunflower seeds, sesame seeds and nuts. Blend well. In a large saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved but do not boil. Pour syrup over dry ingredients and stir until well coated. Spread into five 13x9” baking pans**. Bake each one for 35-45 minutes, stirring occasionally. Cool. Add dried fruits if desired. Store in airtight container and keep in a cool, dry place. Use within 6 months.

**I use as big a pan as will fit in my oven and bake this in 2 batches.

 
rec: Linguini with Broccoli Rabe (use the wheat-free pasta)

(you might want to leave out the pepper flakes if they don't like 'hot') This would be good leftover for lunches, served room temp.

Linguine With Broccoli Rabe
McCall’s Magazine, March 1996

Makes 4 servings

1 pkg. (1 lb.) linguine pasta
1/4 cup olive oil
6 cloves garlic, smashed
3/4 tsp. hot red pepper flakes
1 lb. broccoli rabe (also called ‘rabini’) , cut into 2” pieces
(you can use kale, turnip or mustard greens instead)
4 plum tomatoes, seeded and chopped
1 tsp. salt
2 tbl. pine nuts, toasted
1/4 cup fresh grated parmesan cheese

Cook pasta as label directs. Meanwhile, in large skillet, heat 2 tbl. of the oil. Add garlic and pepper flakes; saute 30 seconds. Add broccoli rabe and saute 5 minutes until crisp-tender. Remove to bowl; add tomatoes, salt and remaining oil.
Drain pasta, reserving 1/2 cup of the cooking water. Add pasta and reserved water to the broccoli rabe mixture; toss gently to mix well. Put into serving bowl and top with pine nuts and parmesan.

 
Yogurt (flavor of choice or plain mixed with honey or maple syrup), with granola, raisins, bananas,

strawberries, nuts, etc. If you have a tall container, you can layer the ingredients like a parfait.

 
Thinly sliced meats rolled up, veggies and fruit.

I send ham or turkey rolls for DS, he doesn't do sandwiches. Raw veggies and a piece of fruit fill out the rest for lunches.

Soups are good, too.

 
Joanie...a word...and a recipe...

Watch those stir fry condiments for gluten. My friend is Shauna, author of the blog "Gluten Free Girl" and I don't know how sensitive your little one is, but gluten lurks in the strangest places. Every time Shauna has a pot luck, I'm always furiously reading my condiment bottles!

Quinoa is a good alternative to rice. Not sure if you have access to it, but I recently had a salad with a mix of black and white quinoa. It was beautiful!

Here's a recipe that might work for your little one. This would be good in a wrap (I like the dressing on it's own too):

Caprial's Soups & Sandwiches
Caprial Pence & Mark Dowers

This is a sandwich with a shmear of hummus, topped with the cucumber tomato relish. The hummus by itself is amazing. And the dressing for the cucumber tomato relish is my new favorite dressing. YUM!

Hummus
1 1/2 cups canned garbanzo beans
3/4 cup tahini paste
3 cloves garlic, chopped
Juice of 1 lemon
1/4 cup extra-virgin olive oil
1 tablespoon toasted, ground cumin (more to taste)
1/4 -1/2 cup hot water salt

To prepare the hummus, place garbanzo beans, tahini paste, garlic, and lemon juice in a food processor, and process until smooth. With the machine running slowly, add the olive oil. If texture needs to loosen and smooth out, add the hot water. Add the cumin and salt, and process until mixed. Set aside.

Cucumber-tomato relish
2 tomatoes, seeded and chopped
1 small cucumber, peeled, seeded, and diced
1 teaspoon chopped, peeled fresh ginger
2 cloves garlic, chopped1 shallot, chopped
2 tablespoons seasoned rice vinegar
2 tablespoons vegetable oil
1/2 teaspoon chile paste
1 teaspono chopped fresh cilantro
salt & fresh ground pepper

For the relish:
Combine the tomatoes, cucumber, ginger, garlic, and shallot in a medium bowl. Add the vinegar, olive oil, chile paste, and cilantro. Season to taste with salt & pepper and mix well. Set aside.

1/2 cup pitted, diced kalamato olives or other cured olives
6 lettuce leaves
6 French Rolls or 6 squares focaccia

To prepare the sandwiches, split each French roll in half and spread each bottom half with hummus. Top iwht relish, chopped olives, lettuce and the remaining pieces of bread. Cut sandwich in half and serve.

 
Would she eat tofu? I love this salad...cut the pieces small and serve with rice crackers or on top

of shredded romaine. Becky sometimes tops this with grilled shrimp.


Mango, tofu and herb salad with toasted coconut and a sweet chile-lime dressing

I was inspired to come up with this recipe from a dish I had at Malay Satay Hut, a wonderful Malaysian restaurant in the International District. It’s almost embarrassing to tell people that the sauce essentially comes out of a bottle.


2 tablespoons coconut oil or canola oil
1 pound firm or extra-firm tofu
generous pinch of sea salt
1 tablespoon soy sauce
1 cup coconut, unsweetened, flaked (some reserved for garnish)
1 mango, peeled and cut into small dice
1/2 cup basil, rough chopped
1 tablespoon mint, rough chopped
1/2 cup cilantro, rough chopped
1/2 cup roasted peanuts, chopped
1 cup of cucumber, medium diced
1 cup of bell peppers, any color, medium diced
zest of 1 lime, plus juice
1 cup sweet chile sauce
lettuce cups or rice crackers

Heat the oil in a sauté pan over medium high heat. Drain the tofu and pat dry with paper towels. Cut into 1/2” by 1/2” cubes. Add to the pan and sauté until brown on all sides, sprinkling with the sea salt and soy sauce. Remove to a piece of paper towel.

In a small sauté pan over medium heat, toast the coconut until lightly brown. In a large bowl, add mango, herbs, peanuts, toasted coconut, cucumber, bell peppers, lime zest and juice and sweet chile sauce. Toss tofu into bowl and mix everything together well. Taste and add salt if needed. Serve with lettuce cups, or rice crackers (shrimp chips are also nice with this salad). If you grill some prawns, they would be extra amazing served around the edge. (In this photo, I had prepped the prawns by leaving the tail section on, skewering them into a straight line – to preserve the shape – mixing them with salt, pepper, lime zest, lime juice and canola oil.)

 
Rick Bayless' Rice with Roasted Poblanos, Spinach and Queso Fresco

This is really delicious. Add some shredded chicken or grilled shrimp or fish for a meal. Serve in a wrap or as a stand alone dish.

 
Ina's Chinese Chicken Salad...this is addicting and seriously good...

One of my all-time favorite recipes. With the peanut butter base, might connect well with kids. I substitute the more readily available green beans for the asparagus.

Chinese Chicken Salad
Copyright 2001, Barefoot Contessa Parties!, All rights
reserved
Show: Barefoot Contessa
Episode: Back to School



4 split chicken breasts (bone-in, skin-on)
Good olive oil
Kosher salt
Freshly ground black pepper
1/2 pound asparagus, ends removed, and cut in thirds
diagonally
1 red bell pepper, cored and seeded
2 scallions (white and green parts), sliced diagonally

1 tablespoon white sesame seeds, toasted
For the dressing:
1/2 cup vegetable oil
1/4 cup good apple cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons dark sesame oil
1/2 tablespoon honey
1 clove garlic, minced
1/2 teaspoon peeled, grated fresh ginger
1/2 tablespoon sesame seeds, toasted
1/4 cup smooth peanut butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.

Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large
bowl.

Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.

 
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