Nut-Free School Lunch Roundup

These days so many schools have nut-free tables or classrooms, or are even entirely nut-free! I know when I was first required to pack nut-free lunches for my daughters, I was pretty worried about this uncharted territory. I really had to focus on every.little.thing I was packing to make sure there was no cross contamination or broken rules.

I eventually got used to it of course, but for all those who are still figuring out how to pack an allergy-friendly school lunch this year or are even looking for ideas for a kid of your own that has a nut allergy, then this is for you! You can check out some more nut-free school lunch ideas in the School Lunch Roundup Series.

Also be sure to check out my list of Favorite School Lunch Supplies, the School Lunch FAQs, my Nut Free School Lunch Roundup 2 post, and the School Lunch Idea Gallery.

• • • BLTs and cheese on whole-wheat pitas
    • Baby carrots
    • Homemade ranch dip
    • Organic popcorn

• • • Warm tomato bisque with whole-wheat noodles in a thermos (her fav)
    • Carrots
    • Whole-wheat blueberry muffin (from the freezer)
    • Whole-wheat chocolate chip cookie
    • Apple and sunflower seed butter sandwich

• • • Whole-wheat banana pancake and cream cheese sandwiches
    • Frozen smoothie pop (bananas, berries, plain yogurt, spinach, kale, and apple juice)
    • Hard boiled egg
    • Cantaloupe and organic grapes

• • • Leftover slow cooker potato soup topped with organic bacon and grated cheddar
    • Apple and sunflower seed butter sandwich
    • Whole-wheat blueberry muffin (from the freezer)

• • • Homemade egg salad
    • Brown rice crackers
    • Organic cheese stick
    • Baby carrots
    • Pineapple and raspberries

• • • Whole-wheat pasta salad (with carrots, tomatoes, Parmesan, and homemade vinaigrette)
    • Apple slices
    • Hard boiled egg
    • Whole spelt pumpkin muffin

• • • Homemade tortilla soup with sour cream and cheese to go on top
    • Sliced pears
    • Cold cheese quesadillas (on whole grain corn tortillas)

• • • Slow cooker baked beans with leftover grass-fed cheeseburger pieces mixed in (served warm)
    • Diced watermelon
    • Homemade buttermilk cheese biscuits (sort of in the shape of a flower)

• • • Homemade “Uncrustable” with sunflower seed butter and jam (previously made and frozen and stuck with a pinwheel toothpick)
    • Carrots
    • Organic store bought applesauce (1-ingredient)
    • Diced honeydew melon

• • • Black bean and cheese tostadas leftover from dinner (served cold)
    • Caprese salad (mozzarella, basil, tomatoes)
    • Carrots
    • Whole-wheat blueberry muffin
    • Fruit mix (peaches, plums, grapes)

• • • Homemade pizza “Lunchable” including whole-wheat pitas (cut with culinary scissors), grated cheese, natural pepperoni pieces by Applegate, and tomato sauce
    • Frozen peas
    • Sliced grapefruit

• • • Macaroni and broccoli cheese casserole with homegrown diced tomatoes on top (leftover, cold)
    • Apple slices
    • Grapes
    • Whole-grain pretzels (Unique brand sprouted grain splits)

• • • Egg salad
    • Brown rice crackers
    • Whole spelt pumpkin muffin
    • Oranges and strawberries
    • Organic popcorn and shredded wheat (Barbara’s brand)

• • • Caprese salad (local tomatoes, fresh mozzarella, basil, olive oil, and a little salt),
    • Celery and carrots
    • Homemade onion dip (for the chips and veggies)
    • Organic Kettle potato chips (a special treat)

• • • Whole-grain wafer crackers
    • Cheddar cheese
    • Frozen peas
    • Grapes
    • Organic ham
    • Dark chocolate