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Packing School Lunches for Children with Food Allergies – Part 3

August 4, 2016

Now that you have a lunch plan (part 1) and the right lunch supplies (part 2), it’s time to prep and pack.

Prep Now, Pack Later

Pre-packaged convenience foods are sometimes a no-go when you have food allergies so having things made ahead for lunches can help alleviate the stress of packing every day. Make things like allergy friendly muffins and granola bars in multiple batches and freeze them for later use. One day of baking can yield a month’s worth of snacks and lunch box staples. One of my absolute favorite make-ahead snacks are granola bars. Here is the recipe I use from Weelicious. They are super easy to make and freeze well.

Consider lunch when making other meals. Can you make extra of a dish and use the leftovers for lunches? Double up a dinner recipe or make breakfast lunch. We typically make waffles or pancakes on the weekends and I always make extra and use leftovers not only for quick weekday breakfasts, but also a fun breakfast-for-lunch option. I take left over waffles and cut them into strips and pack in some yogurt and syrup for dipping along with some fruit.

Happy packing!

 About Tami:

Tami Pyles is the Founder of Thrive On Consulting. She works with individuals and families with food allergies to learn practical day-to-day management strategies to Thrive On; and she provides food allergy training and education to groups and companies. She is a certified AllerCoach and a food allergy mom who manages her daughter’s life-threatening food allergies. She is a national speaker on food allergies and has been published several times on food allergy topics. She also has her own blog, Thoughts for Thriving On, where she shares ideas for living safely with food allergies. She lives in Louisville, KY with her husband and two daughters, and is actively involved in the local food allergy community. You can also follow Tami on Facebook and Twitter.

 

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