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!

Also be sure to check out our list of Favorite School Lunch Supplies and School Lunch FAQs!

• 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