Clearly, I had not kept up with the times.
“Mommy!” my 5-year-old daughter Kirina screamed as she came running off the school bus one afternoon. She was waving her pink lunchbox around in a frenzy and promptly thrust it in my face when she ran up to me. “My best friend Pia had to leave my table at lunchtime because of my peanut butter and jelly sandwich!”
I didn’t understand why, at first, but after a few moments it struck me. What a big “oops” on my part. Most schools are peanut-free environments due to the number of children with allergies. And Kirina’s little friend Pia was one of those children.
Clearly, I had not kept up with the times.
When I was a kid I routinely packed peanut butter and jelly sandwiches for lunch. There were no rules when it came to what you could or could not bring to school. Even now, when I’m at a loss for what to eat for lunch, I’ve been known to make a peanut butter and jelly sandwich and wolf it down with glass of cold milk.
All of that has changed, however. As parents of children with food allergies will tell you, when you are allergic to certain foods, your body’s immune system reacts negatively to the exposure. Reactions can range from mild (an itchy mouth or hives) to downright serious (difficulty breathing, anaphylaxis, even death). A meal can be a very scary event for some children, especially in a school setting.
I love introducing children to new flavors.
I turned to my favorite sources of inspiration for advice when making over Kirina’s lunchbox: parents around the world. For my recently published baby food cookbook, Around the World in 80 Purees: Easy Recipes for Global Baby Food (Quirk Books, 2016), I focused on how to feed babies spices, seasonings, and diverse ingredients from the very first bites.
Kirina has grown into such a diverse eater, I thought, why not continue the “Around the World” theme for her packed lunches by creating menus with an international flair.
Each week I selected one country as a theme.
I researched what kids were eating for lunch in those countries and re-created allergen-free versions of the dishes I found. The results were incredible! Kirina looked forward to the different offerings and bonus, her friends with allergies were not relegated to another table. I also loved that each week we got to savor what different cultures eat for lunch, always a fun lesson for anyone that enjoys food.
You might be asking, will this be too complicated to put together every morning? If you are like me and find yourself stressed out in the mornings over what to pack for lunch, try this simple fix: leftovers for lunch. We have much more time to make a substantial meal the night before, and packing up the leftovers in small containers makes the next morning a breeze when preparing lunchboxes. Meals that keep especially well are noodle and rice dishes, soups, and stews. Heat them up and put them in a stainless-steel thermos so your little one will have a warm lunch. Items like homemade applesauce or vegetable salads are great when made over the weekend and pre-packed in small containers that are ready to grab and go for lunch. Another favorite is yogurt, which can be layered with fruit to make a parfait, or can be blended with a touch of cinnamon or cardamom for a twist of flavor. Pack the night before for ease.
Here are some sample menu ideas for you to try with your family. These might seem ambitious at first, but cooking them for dinner the night before will make these lunch ideas easy to accomplish.
Italian
Tri-colored pasta dressed with butter, parmesan and basil
Biscotti or nut-free cookies
Cucumber and tomato salad with seasoned vinaigrette
Indian
Roti (Indian flat bread) roll-ups filled with curried potatoes, banana and nut butter, or your choice of other allergen-free filling
Basmati rice pilaf
Saffron and honey yogurt cup
Asian
Soba noodles with vegetables
Carrot and apple slaw
Veggie sushi
American with a Twist
Sesame butter with jam sandwich
Saffron applesauce
Kale chips
Saffron Applesauce
Saffron-infused applesauce is a delightful treat that can be savored by the entire family, offering a unique twist to a classic favorite.
Known for its vibrant color and distinctive aroma, saffron enhances the culinary experience with its subtle yet complex flavor profile.
This precious spice, often used in various cuisines around the world, not only adds a gourmet touch to dishes but also introduces an array of international flavors to a baby’s developing taste buds. The exotic and flavorful spice, is a wonderful addition to a baby’s first foods to broaden their global palate.
Read more recipes to kick up “baby food” a notch by adding a pinch of baby friendly spices the whole family will enjoy in Global Cuisine for Tiny Tastebuds.
Ingredients
- •5 red apples
- •1.25 ml (¼ teaspoon) saffron
- •Pinch of sugar
- •Pinch of ground cinnamon
Preparation
Peel, core, and slice apples evenly.
Combine apples, saffron, sugar, and cinnamon in a 2 liter (2-quart) saucepan with 59 ml (¼ cup) water. Simmer over medium-low heat until apples are very soft, about 15 minutes.
Using an immersion (stick) blender, purée the apples until smooth.
Easy Parmesan Kale Chips
Ingredients
- •1 bunch kale
- •30 ml (2 tablespoons) olive oil
- •Salt
- •15 ml (1 tablespoon) grated Parmesan cheese
Preparation
Preheat oven to 177°C (350°F).
Wash and dry the kale. Cut leaves from the ribs (discard ribs).
In a large bowl toss kale with olive oil and salt to taste.
Place kale on a cookie sheet, ensuring that the leaves are well-spaced to prevent them from steaming instead of crisping. Bake until crispy, checking periodically, 10 to 20 minutes.
Remove from oven and sprinkle with cheese.