The new Living With Food Allergies Blog Carnival is up at Food Allergy Buzz.
Beck has an interesting food allergy/school lunch conversation going on at her Kitchen Party post, which was prompted in part by this post (and its comments) at Fairly Odd Mother.
Linda Coss posted an article about keeping food-allergic children safe at school.
Jennifer McCann has fruit cozy patterns up at Vegan Lunch Box. No more bruised fruit in bookbags and lunchboxes!
[Edited to add: My vintage apron arrived today! It's so pretty. Thank you, Becky and Lisa!]
Questions for you:
What do you like to pack in your children's lunches?
Got any good tomato recipes?
Subscribe to:
Post Comments (Atom)
I'm not a mother yet, but as a child I brought my lunch nearly every single day.
ReplyDeleteMy mom always packed a homemade sandwich of some sort of wheat bread with either lunch meat or peanut butter and homemade jam. I'm not a fan of cold lunches so she always tried to make it a little fancier by putting sprouts on my sandwich instead of lettuce or cream cheese and jam if I got sick of peanut butter. I never had pre-packaged cookies or chips, just a small baggie of some sort of vegetable or fruit and a container of juice, tea, or kool-aid.
At the time I thought I was a huge nerd with a healthy lunch and I always felt like we were poor since I wasn't sent with the $1.75 daily lunch money. Looking back I'm really glad that I was eating healthy that entire time and I see now that she cared a lot more to hand pack good foods than throw a couple bucks in our hands for the cafeteria.
Tomatoes and mushrooms are the two foods I do not like, so unfortunately I do not have a tomato recipe to share!
Thanks for mentioning my post!
ReplyDeleteMy kids like soup in a thermos and homemade biscuits in their lunch, which is both frugal and heartwarming. Perfect.
Lunch:
ReplyDeleteBig salad with cucumber, carrots and slices of meat with pita pocket (daughter LOVES salad)
or
Homemade Pizza, no cheese, with roasted vegetables
or
Pita pocket with hummus and cucumbers
or
Pasta with vegetables
or ...
As for tomatoes:
If garden fresh, there is nothing better than a slices of tomato on top of homemade bread, sprinkled with sea salt and cracked pepper, with a smear of mayo.
Fresh tomato sauce: Chop up garden fresh tomatoes, smash a couple cloves of garlic, fresh basil slivers, chopped chives, sea salt and cracked pepper to taste. Let sit for at least an hour. Boil pasta. When pasta is cooked and drained, add the tomato sauce. Enjoy!
Thank you for the link!
ReplyDeleteI just picked up 10+ lbs from my CSA and promptly made roasted tomatoes to freeze---just cut them up into large chunks, add salt, pepper, basil and drizzle a little olive oil over it all. Then just bake at 275 for 2 1/2 - 3 hours on a cookie sheet lined with parchment, stirring a few times.
I froze it all for this winter to use on pasta. I love having good tomatoes in December!
Hmmm...I'm interested to poke around your blog, as my 2yo is allergic (but to nuts, not dairy.) I'll have to check and see if there's info here for me, too!
ReplyDelete