This week I’m participating in Intermountain Healthcare’s LiVewell Healthy Lunches campaign. They’ve provided me and other local bloggers some great info on meal planning and lunch suggestions for kids lunches as well as a Rubbermaid Lunchblox set. You could get one too – just enter here.
Although Big E does not have celiac disease, many of our foods at home are gluten free and homemade. At first, his limitations were hard to handle – no quick drive through dinners, encouraging other kids NOT to share with mine, making family dinner without serving bread (or cookies, muffins, donuts, cake). But over time it’s gotten easier, and despite carrying an EpiPen everywhere we go, Big E is an energetic, happy kid who just has to ask what’s in things before he eats them.
So for this lunch, I decided to use what I had – leftover Corn Chowder from the night before. Here’s what’s in this lunch:
- Corn Chowder (keep it warm in a thermos!)
- Multigrain crackers
- String Cheese
- Apple Sauce