Allergen-free lunches for toddlers

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**All meals, products and recipes in this post are gluten-free, dairy-free, soy-free, corn-free, and peanut-free.

In our house, we avoid gluten, dairy, soy, corn, and peanuts while being incredibly health-conscious at the same time. It is challenging, to say the least. But, even more challenging is catering to those demands with a toddler mouth to feed.

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Since I am always on the look-out for new meals and foods to offer my little one, I figure there must be plenty of people out there looking for the same. So, here are the most popular lunches in our current rotation…

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Brown rice pasta in fun kid shapes with shredded vegan “cheese,” avocados, organic applesauce.

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Grilled “cheese” made with sorghum bread, vegan cheese slices, and coconut spread. Peas, frozen blueberries.

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Hummus mixed with mashed avocado, brown rice sesame crackers, vegan cheese slices, carrots, broccoli, cauliflower (aka-snow puffs).

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Eggs scrambled with shredded mozzarella “cheese,” sorghum toast with coconut spread, peas, strawberry coconut milk yogurt.

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Quinoa dressed with a splash of olive oil and sweet potato.

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Quinoa with green lentils (spice as desired).

Super Simple Pumpkin Soup with Fun Shaped Pasta
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Ingredients:
2 tbsp Earth Balance Coconut Spread
2 tbsp finely diced onion
2 cups canned (I recommend BPA-free boxed) Pumpkin Puree
4 cups low-sodium Chicken (or veggie) broth
2 tbsp organic, no sugar added applesauce
1/4 tsp allspice
1/4 tsp thyme
1/2 cup noodles
Directions:
-In a medium saucepan over medium heat, melt “butter.” Add onion and cook until fragrant, about 30 seconds.
-Add pumpkin puree, broth, apple sacue, allspice, and thyme and bring to a boil.
-Add noodles and cook just until tender, according to package directions. Let cool slightly before serving.
To store: Refrigerate in an airtight container for up to 3 days.
Some allergen-free kitchen staples (follow links below):
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365 Organic Quinoa
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