**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.
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…
Brown rice pasta in fun kid shapes with shredded vegan “cheese,” avocados, organic applesauce.
Grilled “cheese” made with sorghum bread, vegan cheese slices, and coconut spread. Peas, frozen blueberries.
Hummus mixed with mashed avocado, brown rice sesame crackers, vegan cheese slices, carrots, broccoli, cauliflower (aka-snow puffs).
Eggs scrambled with shredded mozzarella “cheese,” sorghum toast with coconut spread, peas, strawberry coconut milk yogurt.
Quinoa dressed with a splash of olive oil and sweet potato.
Quinoa with green lentils (spice as desired).
Super Simple Pumpkin Soup with Fun Shaped Pasta
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
-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):
365 Organic Quinoa