Newsletters: July-August-September 2010
Gluten-free Lunchbox
By Bridget GuruBeant Kamke
So you found out that you or a family member cannot eat gluten. What will you do for school lunches this year? By now, you are probably getting used to the sometimes frustrating, yet empowering, habit of reading food labels. But what can you make so gluten-free eating doesn't bore you to death? Below are some ideas that include good quality proteins, complex carbohydrates and healthy fats for a healthy diet.
Here are plenty of ideas that can be served cold:
- Hummus with corn chips, rice cakes, carrots, celery, cucumbers, or peppers
- Peanut butter and veggies
- Lunchmeat and cheese rolled-ups
- Salad greens topped with baked tofu, or tuna, tempeh, salmon or chicken salad
- Fruit salad topped with seeds and nuts
- Egg salad
- Deviled eggs
- Sandwiches on gluten-free bread
- Grated carrot and cream cheese dip
- Gluten-free pasta salad
- Homemade trail mix
- Nut butter and jam on gluten free breads, gluten free crackers or rice cakes
- Veggies, fruits and cheese chunks
- Yogurt
- Black bean salsa and gluten free corn chips
- Frozen gluten-free waffles, toasted and cut in strips with a dip
- Half an avocado with the pit removed and a spoon to eat it
- Tabouli-style quinoa salad
You may want to invest in an insulated soup thermos for hot meal choices:
- Homemade soups and stews
- Gluten-free macaroni and cheese
- Last night's leftovers
- Fried rice with eggs
Perhaps these suggestions will inspire your own ideas. Take comfort in knowing that there are many resources and gluten-free recipes on the internet.
