5 Allergy-Free Recipes for your kids’ lunch box (Part II)

allergy free foods for kids- Parenting resources by ZenParent

Surely, it’s always safe to prepare allergy-free food items for kids since at times, one may not even realize if kids are prone to be allergic to certain edible products or not. So, why not add to the allergy-free recipes with these 5 more ideas?

1. Carrot and Zucchini Muffins + Green Moong Sprouts + Dates + Watermelon Cubes 

carrot and zucchini allergy free- Parenting resources by ZenParent

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For Carrot and Zucchini Muffins

Preheat the oven to 350. Line a mini muffin pan with liners or oil lightly with coconut oil. In a large bowl, mix together 1 cup almond flour, 1/4 cup brown rice flour, 1/4 teaspoon salt, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 2 teaspoons powdered cinnamon. In the food processor, combine 1/3 cup coconut oil, 1/3 cup honey, 1 tablespoon powdered flax mixed in 3 tablespoons water, and 1 teaspoon vanilla extract. Pulse until thoroughly combined. Add the dry ingredients and pulse until well incorporated. Stir in 1/2 cup each of shredded zucchini and carrots with a wooden spoon. Fill the muffins cups 3/4 of the way full. Bake for 15 minutes, or until lightly golden. Cool for 5 minutes in the pan.


Arrange the Lunchbox with Carrot and Zucchini and Muffins, Pitted Dates, Green Moong Sprouts seasoned with lemon juice, pepper and salt and Watermelon Cubes.

2. Lettuce Wrapped Roasted Chicken + Carrot Slices + Musk Melon Balls 

musk melon wraps with lettuce allergy free- Parenting resources by ZenParent

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For Lettuce Wrapped Roasted Chicken

Dice 1 boneless chicken breast. Marinate with pepper, salt, little lemon juice, and other herbs of your liking. Roast in the oven for a few minutes till lightly browned and cooked through. Put a little roasted chicken in fresh crisp lettuce leaves.

Arrange tiffin with Lettuce Wrapped Roasted Chicken, Carrot Slices and Musk Melon Balls.

3. Corn and Peas Rice + Papaya Wedges + Cucumber Slices + Applesauce

corn and peas with papaya allergy free items for kids- Parenting resources by ZenParent

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For Corn and Peas Rice

Cook 1 cup brown rice (or any rice of your liking) and keep aside. Steam 1/4  cup corn kernels and keep aside. Steam 1/4 cup fresh/frozen peas and keep aside. Heat oil in a wok and add 3 to 4 cloves of crushed garlic. Add 3 to 4 tablespoons of finely chopped onion and when it softens, add the corn and peas and stir well. Now add the cooked rice and separate rice gently. Stir till incorporated well and steam comes. Add freshly chopped scallion and celery.


For Applesauce

Grate or finely chop 1 apple into a pressure cooker. Add a tablespoon of water and cook. Once done, mash and cool.

Arrange tiffin with Corn and Peas Rice, Papaya Wedges, Cucumber Slices and Applesauce in a little container.

4. Tofu, Bell Pepper, Cauliflower and Tomato Salad + Sesame and Rosemary Bajra Crackers + Pumpkin Puree + Grapes

allergy free tofu with grapes for kids- Parenting resources by ZenParent

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For Tofu, Bell Pepper, Cauliflower and Tomato Salad

Cut 1/2 cup tofu into small cubes. Fry these lightly in olive oil and keep aside. Steam a few cauliflower florets and keep aside. Dice up a handful of cherry tomatoes or regular tomatoes. Take a large bowl and add the tofu, cauliflower and tomatoes. Make a dressing of a little lemon juice, olive oil, pepper and salt. Pour the dressing into the tofu mix and combine well.

Sesame and Rosemary Bajra Crackers

Add 1/2 cup gluten free all purpose flour, 1/2 cup bajra flour, 3 teaspoons grated tofu, 1 teaspoon dried rosemary, 2 cloves of crushed garlic, 2 to 3 teaspoons of white sesame seeds and mix well with hands. Then add 3 teaspoons olive oil and mix till it looks like breadcrumbs. Add water and combine into a dough. Roll the dough using flour to 1/4 inch thick and cut into desired shapes. Bake in a preheated oven at 160 degree Celsius for 15 to 20 minutes. (oven times may differ from one oven to another) Watch out for a light brown color and crispy crackers.

For Pumpkin Puree

Dice a small piece of pumpkin. Place on a baking tray cut side up. Drizzle a little olive oil, pepper and salt on the pieces and roast in oven till pumpkin turn soft, changes color and is cooked through. When it cools down a little, peel the skin and mash the pumpkin flesh with a fork. Tip the pumpkin into a blender along with a little soy milk (use as per desired consistency). Adjust salt and pepper. You can also throw in a few herbs at this point. Blend till smooth.

Arrange lunchbox with Tofu, Bell Pepper, Cauliflower and Tomato Salad, Sesame and Rosemary Bajra Crackers, Pumpkin Puree and Grapes.

5. Gluten Free Paprika and Thyme Crackers + Tuna Balls + Apple Slices + Grapes

allergy free thyme crackers for kids- Parenting resources by ZenParent

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For Gluten Free Paprika and Thyme Crackers

Preheat oven to 400 degree Fahrenheit. Combine 1 cup almond flour, 3/4 cup finely ground brown rice flour, 1/4 cup jowar flour, 1/4 cup ground flaxseed, 1 teaspoon salt, 1/4 teaspoon dry mustard powder, 1/2 teaspoon baking powder, 1 1/2 teaspoon dried thyme, 1/2 teaspoon sweet paprika in a food processor. (you can also do this by hand) Add 4 tablespoons of cold butter pieces to the dry mix and pulse until there are small lumps. Add water, 1 tablespoon (you will need 5 to 6 tablespoons to bring the dough together) at a time to the running mixture until it comes together as a dough. Roll the dough on a floured surface and cut out desired shapes. Arrange on a greased baking tray. Bake for 15 minutes until golden brown.

For Tuna Balls

In a large bowl combine 1 can of tuna, 1 large boiled and mashed potato,1/4 cup breadcrumbs made from gluten free bread, 1 to 2 tablespoons of eggless mayonnaise, 2 teaspoons sunflower or pumpkin seeds, 2 to 3 tablespoons finely chopped onions, salt, pepper, a little garlic powder or fresh garlic and chopped chives. Shape into balls and shallow fry on a pan for a few minutes, turning sides.

Arrange the tiffin box with Gluten Free Paprika and Thyme Crackers, Apple Slices, Grapes, and Tuna Balls.



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