Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):
  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

School Lunch Suggestions


Ty Cannon

Recommended Posts

Ty Cannon Newbie

Does anyone have any good suggestions for packing a school lunch for my 11 year old boy. I have been making gluten free pizza for him which is easy to through together, and has been working well. However, the same thing gets old after while, no matter how good it is.

Thanks,

Ty


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



missy'smom Collaborator

I used to make bentos and lots of variety, nice arrangement etc. but my 13 yr. old wanted "normal" looking meals when he hit Jr. High. There is a link on my profile to photos of our bento days.

Still lots of options:

Today was ham and cheese toasts-ends of gluten-free bread loaves with chopped ham and cheese sprinkled on and broiled, fruit on the side

Quesadillas-Food for Life brown rice tortillas with cheeses and leftover taco meat, chopped ham or bits of leftover roasted chicken, sometimes frozen corn or canned black beans

Pizzas-anything is game for a base-bagels, gluten-free rolls, hot dog buns etc. or even pizza quesadillas

Thermos:

pasta w/meatballs

chicken and rice soup

cheesy broccoli rice-take leftover rice, frozen chopped broccoli, cheese, cooked ham or chicken, salt and pepper and place in a bowl, place another bowl on top as a lid and microwave and stir until cheesy and warm-put in a pre warmed thermos(add boiling water to the thermos, put the lid on and let sit while you prep the food, pour out water when you are ready to add the food)

either room temp or in a thermos:

fried rice

pasta w/ olive oil or butter and 1)broccoli w/ pepperoni, chicken sausages or salami or 2)frozen peas and chopped ham, parm on the side for sprinkling on at lunch time

sandwiches on bagels or gluten-free rolls Open Original Shared Link

breakfast for lunch: french toast or waffles or pancakes cut into sticks or wedges and a small container of maple syrup or fruit sauce on the side for dipping-you can take any berry, a bit of water and simmer it, add in a bit of starch to thicken and sugar to taste-thinner than jam

add a side of some sausages of some sort or ham or other breakfasty meat and a fruit

gluten-free crackers, cheese, salami-sort of a homemade lunchable PB version of this as well

homemade chicken strips or nuggets and a side container of BBQ sauce for dipping

Roda Rising Star

What haven't I put in my two kids lunches. :P

-a variety of different types of sandwiches made out of udi's bread/bagles or homemade crepes

-leftovers from supper(anything from pot roast, shrimp, chicken, mashed potatoes, rice, various steamed veggies etc.)

-soups in thermos

-salsa and tortilla chips

-cheese and crackers

-cut up fruit and veggies/dip

-cheese sticks

-rice cakes topped with melted cheese/pepperoni or ham/swiss

-pizza

-yogurt

-cottage cheese with fruit

-cookies, rice crispy treats, cupcakes, brownies etc.

-pasta and garlic bread

-salad

-jello

-chicken nuggets

-glutino pretzels, lays stax chips, popcorn

-tuna in ready to serve cups

-fruit cups and applesauce

-grilled cheese

-hot dog and hamburgers with or without a bun

-taco salad

This is just a list I can come up with from the top of my head. I try to keep a varity so they don't get bored with their lunch. I have a lunch system that allows me to send hot and cold lunches to school with them. Here is a link to a topic I started on it. It really works good. My only complaint so far is the backpack it comes with is to small. I've found that using baggies and foil work well to conserve space.

xjrosie Apprentice

I just usually pack up a little of what's left over from dinner the night before. But my daughter loves fast things, so I give her stuff that's quick to finish.

Salami n cheese rolls

Summer sausage, cheese and crackers

yogurt

toasted bagel with cream cheese (toasted at home so she nukes it at school and the cream cheese will spread nicer)

applesause

fruit, especially pineapple slices

apples with peanut butter, or peanut butter/yogurt dip (homemade - take a cup of vanilla yogurt and add peanut butter to taste)

breakfast bars

grilled ham and cheese

grilled peanut butter and jelly

french toast or pancakes

marshmallows in a bag for a treat

my daughter isn't big on soups and such, but we use a thermos for her drinks. That way, if she's getting the same-old boring lunch, I can spice it up with something she doesn't usually take for a drink, like cranberry juice or a smoothie.

Ty Cannon Newbie

Thank you all very much. I appreciate everyone's suggestions. Its always nice to get some input from some new people from time to time.

I have been using blended drinks to address many his nutritional needs. as you all know celiacs creates a long list of nutritional gaps, and my son had several problems as a result. These drinks really made a difference in healing those issues. However, he needs other stuff for school lunches, and since he is only 11 it's a big deal to him if his lunch doesn't look like everyone else's.

Thanks again, and I will be checking out those links,

Ty

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - knitty kitty commented on Scott Adams's article in Multiple Sclerosis and Celiac Disease
      3

      Gluten-Free Diet Linked to Reduced Inflammation and Improved Outcomes in Multiple Sclerosis (+Video)

    2. - trents replied to Matthias's topic in Coping with Celiac Disease
      1

      Unexpected gluten exposure risk from cultivated mushrooms

    3. - Matthias posted a topic in Coping with Celiac Disease
      1

      Unexpected gluten exposure risk from cultivated mushrooms

    4. - trents replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      9

      how much gluten do I need to eat before blood tests?

    5. - Scott Adams replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      IBS-D vs Celiac

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,328
    • Most Online (within 30 mins)
      7,748

    VerafromNJ
    Newest Member
    VerafromNJ
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • trents
      Welcome to the celiac.com communiuty, @Matthias! Yes, we have been aware that this can be an issue with mushrooms but as long as they are rinsed thoroughly it should not be a problem since the mushrooms don't actually incorporate the gluten into their cellular structure. For the same reason, one needs to be careful when buying aged cheeses and products containing yeast because of the fact that they are sometimes cultured on gluten-containing substrate.
    • Matthias
      The one kind of food I had been buying and eating without any worry for hidden gluten were unprocessed veggies. Well, yesterday I discovered yet another pitfall: cultivated mushrooms. I tried some new ones, Shimeji to be precise (used in many asian soup and rice dishes). Later, at home, I was taking a closer look at the product: the mushrooms were growing from a visible layer of shredded cereals that had not been removed. After a quick web research I learned that these mushrooms are commonly cultivated on a cereal-based medium like wheat bran. I hope that info his helpful to someone.
    • trents
      I might suggest you consider buckwheat groats. https://www.amazon.com/Anthonys-Organic-Hulled-Buckwheat-Groats/dp/B0D15QDVW7/ref=sr_1_4_pp?crid=GOFG11A8ZUMU&dib=eyJ2IjoiMSJ9.bk-hCrXgLpHqKS8QJnfKJLKbKzm2BS9tIFv3P9HjJ5swL1-02C3V819UZ845_kAwnxTUM8Qa69hKl0DfHAucO827k_rh7ZclIOPtAA9KjvEEYtaeUV06FJQyCoi5dwcfXRt8dx3cJ6ctEn2VIPaaFd0nOye2TkASgSRtdtKgvXEEXknFVYURBjXen1Nc7EtAlJyJbU8EhB89ElCGFPRavEQkTFHv9V2Zh1EMAPRno7UajBpLCQ-1JfC5jKUyzfgsf7jN5L6yfZSgjhnwEbg6KKwWrKeghga8W_CAhEEw9N0.eDBrhYWsjgEFud6ZE03iun0-AEaGfNS1q4ILLjZz7Fs&dib_tag=se&keywords=buckwheat%2Bgroats&qid=1769980587&s=grocery&sprefix=buchwheat%2Bgroats%2Cgrocery%2C249&sr=1-4&th=1 Takes about 10 minutes to cook. Incidentally, I don't like quinoa either. Reminds me and smells to me like wet grass seed. When its not washed before cooking it makes me ill because of saponins in the seed coat. Yes, it can be difficult to get much dietary calcium without dairy. But in many cases, it's not the amount of calcium in the diet that is the problem but the poor uptake of it. And too much calcium supplementation can interfere with the absorption of vitamins and minerals in general because it raises gut pH.
    • Scott Adams
      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that you carry HLA-DQ2.2 means celiac disease is absolutely possible, even if it’s less common than DQ2.5, and many people with DQ2.2 present later and are under-diagnosed. Your hesitation to reintroduce gluten is completely understandable — quality of life matters — and many people in your position choose to remain strictly gluten-free and treat it as medically necessary even without formal biopsy confirmation. If and when you’re ready, a physician can help you weigh options like limited gluten challenge, serology history, or documentation as “probable celiac.” What’s clear is that this wasn’t just random IBS — you identified the trigger, and your body has been very consistent in its response.
    • Scott Adams
      Here are some results from a search: Top Liquid Multivitamin Picks for Celiac Needs MaryRuth's Liquid Morning Multivitamin Essentials+ – Excellent daily choice with a broad vitamin/mineral profile, easy to absorb, gluten-free, vegan, and great overall value. MaryRuth's Liquid Morning Multivitamin – Classic, well-reviewed gluten-free liquid multivitamin with essential nutrients in a readily absorbable form. MaryRuth's Morning Multivitamin w/ Hair Growth – Adds beauty-supporting ingredients (biotin, B vitamins), also gluten-free and easy to take. New Chapter Liquid Multivitamin and New Chapter Liquid Multivitamin Orange Mango – Fermented liquid form with extra nutrients and good tolerability if you prefer a whole-food-based formula. Nature's Plus Source Of Life Gold Liquid – Premium option with a broad spectrum of vitamins and plant-based nutrients. Floradix Epresat Adult Liquid Multivitamin – Highly rated gluten-free German-made liquid, good choice if taste and natural ingredients matter. NOW Foods Liquid Multi Tropical Orange – Budget-friendly liquid multivitamin with solid nutrient coverage.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.