Back in July we confirmed via testing that my son is sensitive to gluten and casein. But there were also a few surprise findings. It turns out he is highly sensitive to eggs (the whole egg, not white versus yolk), and moderately sensitive to mustard and garlic (Gasp! We are Italian…this just isn’t fair!)
This means that while we are trying to heal the gut, I can’t even use gluten-free bread for sandwiches since it is made with egg (and egg derivatives). You can imagine my anxiety over lunch packing as we head back to school.
I’ve started thinking outside the box…or perhaps into the box. I bought a bigger lunchbox that can hold a variety of plastic containers since I’m going to need to get creative with the lunch menu.
Here is my game plan- lunches are going to be comprised of:
Protein – lunchmeat (organic, nitrate and caseinate free whenever possible)
Veggies – either veggies themselves or a small salad with gluten-free, dairy-free dressing
Crackers or chips – for some crunch, being sure to rotate the kinds (i.e. rice, kale, potato, etc)
Something Sweet – whether fruit, a fruit salad or homemade gluten-free, dairy-free sweets like garbanzo bean chocolate chip cookies
Drink – water based, like homemade chia water or electrolyte drink. Of course, plain ‘ol water is always good but it’s fun to mix it up.
Chia Water: Take a few sips of water out of the bottled water. Add 1 tablespoon of chia seeds and top off with your child’s favorite juice. Mix well and let it set in the fridge overnight. The chia seeds become gelatinous and create a fun “textured” drink. The consistency tastes a lot like drinking melting gelatin. My son loves it.
What are you packing for lunch?