Friends, it is that time again! Time to start school. I know that when you children have allergies it makes it so hard to entrust them to other people much less in an environment where their allergen may be present. In fact, one preschool I visited allowed the two-year-olds to share snacks. As you can imagine, my son will not be attending there. I know that it will be hard enough to have experiences when he is singled out and cannot enjoy the same snack as the others, but I cannot imagine enforcing it in the midst of everyone sharing.
I am a relative newbie at preschools. My daughter attended one when she was two (and did not have allergies) and it was about the most last-minute decision I have ever made. My parents made the suggestion when I was waiting for her baby brother to be born. After I had him, the idea of having a morning or two with only one child sounded great. I was new to the area and had a recommendation from a friend, so I signed her up. At two, it is that easy sometimes. Not the case this year. This year I have a four-year-old and a two-year-old. We have been on two waiting lists (one of those schools wouldn’t accept my son due to his late birthday), so we went with the one both kids got into.
I was so naive that I was completely taken by surprise when the welcome letter we received announced that all families would be responsible for providing snacks for the entire preschool (40 kids) one week out of the year. I had already planned on sending Luke with his own snack each day, but I was caught off guard about feeding everyone else. So….
That brings me to this post. If you were in my shoes, delivering 40 snacks x 5 days (and it must be delivered the Friday before the week begins), what are some economical choices that are allergen-free? If you are a teacher and can provide input, please do that as well! If your kids are not in school yet, what are some snacks that you feed your kids that travel well?
1 clove garlic
1 (19 ounce) can garbanzo beans, half the liquid reserved
4 tablespoons lemon juice
2 tablespoons tahini (see recipe below)
1 clove garlic, chopped
1 teaspoon salt
black pepper to taste
2 tablespoons olive oil
- In a food processor, chop the garlic.
- Pour garbanzo beans into food processor, reserving about a tablespoon for garnish.
- Place lemon juice, tahini, chopped garlic and salt in food processor. Blend until creamy and well mixed.
- Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.
4 Tbsp sesame seed
1 tsp sesame oil
½ tsp sea salt
1-2 Tbsp warm water
- Lightly toast sesame seeds in a small pot over a stove on low heat. This should not take more than 5 minutes. Leave to cool.
- Grind your sesame seeds in the coffee grinder until smooth. Add in sesame oil and salt and grind again.
- Slowly add in water, about a tsp at a time until you are pleased with the texture.
- If you prefer a more runny texture – add a bit more water.
- Store in an airtight container in the fridge.
1/2 c. brown sugar
1/2 c. canola oil
1/2 c. honey
1 tsp. cinnamon
2 tsp. vanilla
7 c. oats, old fashioned NOT quick-cooking
Mix brown sugar, oil, and honey in a small sauce pan. Bring to a low boil. Remove from heat. Stir in cinnamon and vanilla. Pour over oats in a large bowl. Stir until well coated. Spread oats in a 9×13 pan. Bake at 375 degrees for 10 minutes. Take out and stir. Return pan to oven. Turn oven off. Go to bed. Wake up to a delicious, cinnamon-y scent wafting through your kitchen!
The Lincoln Pediatric Group compiled this list of dairy-free products. There are some suggested items for eating out, as well.
Recipe by Julie
– 3 cups canned chickpeas (Garbanzo Beans)
– 3 T Canola or Olive Oil (enough to coat Chickpeas)
– Any seasonings you want, you can go sweet or savory. I typically use
cumin, paprika, garlic powder with lots of sea salt and pepper or you can do cinnamon and honey/maple/agave syrup
1. Preheat oven to 400˚F. 2. Toss chickpeas with spices and oil.
3. Put chickpeas on a baking sheet in a single layer.
4. Bake for about 40 minutes, tossing chickpeas every 10 minutes.
5. Let chickpeas cool completely before serving. They get crunchy after
they have a chance to cool.
6. Store in an airtight container at room temperature.