As summer break draws to a close, many parents are rushing to stores and stocking up on school supplies, shoes, clothes and the traditional back-to-school garb. I, however, am more concerned with what will be going into the lunch box as we prepare our son to hop on the bus for his first year completely gluten and casein free.

The first thing I made sure to get was an insulated lunch bag that could carry ice. Then, I scoured the health food store and found some packable snacks and healthy treats that were fun and fit his diet. I made some lists of some of his favorite foods and thought about how they might be combined to create a well-rounded healthy meal that will keep him energized and focused, as well as entertained. I found it easiest to break the list up into three categories: Protein, fruit/vegetable and treats. I plan to pack a protein, a fruit and/or veggie and one or two treats. I will add a small water bottle or juice box and send him off. Here is my list:

Protein

• Slices of lunch meat (Applegate Farms or Boar's Head) rolled up or wrapped in gluten-free corn tortillas

• Hot dogs (Ballpark or Applegate Farms)

• Chicken chunks

• Peanut butter in small, dipping container or on a slice of gf bread*

• Chicken nuggets (homemade or Ian's), Ian's Fish Sticks or chicken patties, cooked and then cooled

• Hardboiled egg

Fruits and veggies

• Applesauce

• Raisins

• Apple slices or celery slices to dip into peanut butter

• Carrot sticks

• Cucumber slices

• Apple chips

• Terra Chips

• Veggie Chips

Treats

• Enjoy Life cookie packs (found at Good Food Co. and here)

• Jell-O (I make mine with 1 cup of 100 percent pure blueberry juice instead of cold water to add nutrition)

• GF animal crackers (EnvironKidz)

• A handful of Skittles

• A square of an Enjoy Life chocolate bar

• Tortilla chips

• Celiac Specialties doughnut holes (at Chesterfield shop, some health food stores and here.)

• GF breakfast bars, such as Glutino or EnvironKids brands found at Kroger, Meijer and health food store

• GF pretzels or crackers (also good for dipping)
  

I also like to sneak in nutrition any way I can. Mixes for mini blueberry or apple muffins can be found at health food stores. Or, I bake a batch of these Zucchini Bread Muffins and stick them in the freezer and throw a few in my son's lunch. This recipe is also good with grated carrots.

GFCF Zucchini Bread Muffins
2 cups gf flour mix (I like Bob's Red Mills)
3/4 cup sugar
2 teaspoons baking powder
2 teaspoons xanthum gum
1 teaspoon salt
2 teaspoons cinnamon
2 small or one medium zucchini
2 large eggs
1 teaspoon vanilla
1/4 cup canola oil
1/4 cup pure maple syrup
1/2 cup applesauce
1/4 cup raisins
1/4 cup finely chopped walnuts (optional)

Preheat oven to 350 F. Spray mini muffin pan with cooking spray.
Combine first six ingredients, sift and set aside.
Grate zucchini. Set aside.
Quickly blend eggs, vanilla, oil, syrup and applesauce in mixer. Add dry mixture in slowly, until it's all incorporated. Mix in zucchini, raisins and nuts by hand. Spoon into muffin pan, filling each about 3/4 full. Cook 20-25 minutes, until tops are lightly brown. Let stand 5 minutes and pop out of pan.

Tip: Make a batch of cupcakes and freeze. Be prepared for school birthday parties!

* It is important to check with your school on policies regarding peanut allergies.