Re: School Ideas

[Guest guest]

Great ideas, Jody!

Here's what is easy for us and works well:

1. Mini and regular muffin pans. We use them for kids size portions for

meatloaves (beef, lamb, fish, chicken, turkey loafs), gravies, and cooked fruit

sauces. They stack in the freezer nicely. Lightly coat with a little oil

before filling, and a knife placed under hot water will loosen most of the time

(a placing in a pan of hot water will work on the really stubborn ones). A few

trays of fruitsauces and a variety of meatloaf (great way to use up leftovers)

can be lunch for a month when mixed with sandwiches and soups in between for

variety. I also have trays for spaghetti sauce. Big muffin pans are filled

with spaghetti squash left-overs to serve with sauce/gravy. All individual

items pulled out at night should thaw by morning in the fridge for easy heating.

2. We use peeled, fresh zucchini and summer squash for " bread " for sandwiches.

Chicken/turkey/tuna salads are very nice this way. Sometimes DCCC with a little

jelly. These hold up well and do not crumble--which sometimes happens with SCD

breads.

3. We now use our old corn-on-the-cob holder for fresh fruit that is ripe---no

messy hands for the sensory sensitive ones, and the other kids think they are

really cool. Even works with peeled peach/nectarine/apricot/plum/avocado

halves.

4. Crackers made into pizza slices (cook on pizza tray and use pizza cutter to

cut into slices). Send with sauce to dip on pizza days. is not dairy

free, and he brings grated cheese and sauce to make his own pizza. We add

chopped spinach, onion, garlic, and a bit of tomato sauce (omit water to recipe)

to the dough, and they are really good.

5. Crackers made into larger sizes/shapes make nice sandwiches that hold up ok

with minimal crumbling. Make cracker dough in bulk and keep several dough rolls

on hand in the freezer for easy slicing and baking when needed.

6. Scrambled eggs stay warm and hold up well. Serve with SCD bacon and the

other kids always want some!

7. We have a set of cooler packs in a variety of shapes--some for the freezer,

but some are for warming in HOT (but not boiling) water to keep things warm for

the sub-zero days. We also send two small lunch bags (holds slightly more than

a water bottle)--one for cold things and one for hot things. The bag warmers

keep the thermos items hotter, and separate bags keep the cold things from

getting warm. (We have 40 below days, and this method has kept things warm

until lunch whereas just a thermos has not).

SCD 8/03

Mom to Dakota (8--NF, CDD, Seizures)

and (6--happy and healthy)

[Guest guest]

If this isn't on our web site, it should be. These are excellent

suggestions!

> It's almost that time of year again... a new school year.

>

> Let's help out all of the new people by sharing our best school

> ideas!!

>

> Here's a few ideas from me to get us started:

>

> 1. Keep some muffins frozen at all times. This will provide a quick

> cupcake for the unexpected class party.

>>>>>>>>>>

snipped for brevity

>

> _

Carol F.

Celiac, MCS, Latex Allergy, EMS

SCD 6 years

[Guest guest]

>

> It's almost that time of year again... a new school year.

>

> Let's help out all of the new people by sharing our best school

ideas!!

>

>

Here's our basic bag of tricks:

1) When I cook I always put some Glennsized portions into either

glass canning jars (for single servings of whatever) or small pyrex

covered dishes for full meals (more than two items). I label these

with date and content, then freeze them. I remove to thaw the night

before and send in with a piece of fruit and a drink.

2) I always freeze a portion of my bone broths in ice cube trays.

After they are solid I keep the cubes in big glass mason jars

labeled by type. I use individual cubes to flavor veggies (sometimes

steamed, sometimes frozen for his lunches), or as 'au jus' if I am

cooking his meat that morning.

3) I make a lot of things 'pancake style', and find these very easy

to make quickly and send hot to school. Various meat and veggie

panacakes are super easy buzzed in the FP (w/ or w/out eggs),

panfried and sent off in a pyrex with a small glass canning jar of a

broth cube and more veggies. Add a fruit and drink and you're set.

4) Fruit pancakes are 'cookies'. If I want them more 'cookie-like' I

dehydrate them a bit. Banana/avocado, squash, apple, pear, mango

ones (really good).. These are his occasional 'treats'.

-christine

[Guest guest]

These are all great ideas.

Does anyone know where I can find a " hot pack " to help keep food

warm?

Does everyone warm up (or cook) the food that morning? Then how do

you keep it the right temp (warm enough to not grow bacteria) until

they eat? My son start kindergarten and need ideas on how to keep

warm food warm.

I have ice packs for the cool things and I like the idea of two

lunch boxes, one for hot and one for cold.

Is there a special lunch box that helps keep the food warm?

Thanks!

Tami

> >

> > It's almost that time of year again... a new school year.

> >

> > Let's help out all of the new people by sharing our best school

> ideas!!

> >

> >

>

> Here's our basic bag of tricks:

> 1) When I cook I always put some Glennsized portions into either

> glass canning jars (for single servings of whatever) or small

pyrex

> covered dishes for full meals (more than two items). I label these

> with date and content, then freeze them. I remove to thaw the

night

> before and send in with a piece of fruit and a drink.

>

> 2) I always freeze a portion of my bone broths in ice cube trays.

> After they are solid I keep the cubes in big glass mason jars

> labeled by type. I use individual cubes to flavor veggies

(sometimes

> steamed, sometimes frozen for his lunches), or as 'au jus' if I am

> cooking his meat that morning.

>

> 3) I make a lot of things 'pancake style', and find these very

easy

> to make quickly and send hot to school. Various meat and veggie

> panacakes are super easy buzzed in the FP (w/ or w/out eggs),

> panfried and sent off in a pyrex with a small glass canning jar of

a

> broth cube and more veggies. Add a fruit and drink and you're set.

>

> 4) Fruit pancakes are 'cookies'. If I want them more 'cookie-like'

I

> dehydrate them a bit. Banana/avocado, squash, apple, pear, mango

> ones (really good).. These are his occasional 'treats'.

>

> -christine

>

[Guest guest]

>

> Does anyone know where I can find a " hot pack " to help keep food

> warm?

Try a baby store. (Does Babies R Us still exist?) I bought mine there

years ago. I think people use them to keep bottles warm.

, mom to

[Guest guest]

Whole Foods and hardware stores have inexpensive thermal bags.

> These are all great ideas.

> Does anyone know where I can find a " hot pack " to help keep food

> warm?

> Does everyone warm up (or cook) the food that morning? Then how do

> you keep it the right temp (warm enough to not grow bacteria) until

> they eat? My son start kindergarten and need ideas on how to keep

> warm food warm.

> I have ice packs for the cool things and I like the idea of two

> lunch boxes, one for hot and one for cold.

> Is there a special lunch box that helps keep the food warm?

> Thanks!

> Tami

>

>

Carol F.

Celiac, MCS, Latex Allergy, EMS

SCD 6 years

[Guest guest]

Most drugstores sell boxes of ice and hot packs, if using in an insulated

container, will last quite a bit.

julie46250 wrote:

>

> Does anyone know where I can find a " hot pack " to help keep food

> warm?

Try a baby store. (Does Babies R Us still exist?) I bought mine there

years ago. I think people use them to keep bottles warm.

, mom to

Summer's Family, SCD 08/04 http://health.groups.yahoo.com/group/openblooms/

---------------------------------

Talk is cheap. Use Yahoo! Messenger to make PC-to-Phone calls. Great rates

starting at 1¢/min.

[Guest guest]

I cook the food in the morning to extremely hot/boiling. While the food is

warming, I fill the thermos/containers with hot water to allow to warm them up.

I wrap the warm, filled containers in a hand towel (serves as a napkin for those

who need a bigger, softer napkin plus provides more insulation). Small coolers

(the kind that hold a six pack of soda) keep things quite hot when things are

warmed adequately beforehand, but most lunch boxes will as well. We have never

had a problem with food not being warm enough nor with bacteria. I cook nothing

new for lunches--it is either premade in the freezer or something leftover from

dinner. This saves time. Although it sounds like a lot of work, it really

isn't--rarely longer than ten minutes from start to finish. We started the two

lunch bags for our son who was stimming over the cold stuff touching the hot

stuff, and it turned out to be a really good thing---small bag for the diluted

juice and cold pack and a lunch box for the hot stuff. It is always nice when

stimming leads to something good! :-)

SCD 8/03

Mom to Dakota (8--NF, CDD, Seizures)

and (6--happy and healthy)

[Guest guest]

's school allowed an exception for him to be able to warm his food up in the

microwave. Before that, he would eat cold (leftover chicken nuggets and

hamburgers) and said he didn't mind. I think the teachers felt sorry for him

and would sometimes offer to heat his food up for him. Finally they showed him

how to do it himself, even though he was technically not allowed to do it in

kindergarten.

If your kids tolerate dairy, the Lois Lang's lucious bread is just amazing.

loves sandwiches made from it.

Applegate hotdogs, if you're comfortable with those, are of course easy. Also

Arby's roast beef is just beef, water and salt. I emailed the company to be

sure since that is all they have in the ingredient list on their website for

their beef. Someone pointed out that if they use the same slicer with ham,

there could be cross contamination, so keep that in mind, but we get the

sandwiches without buns and it's like having legal deli meat. I'm not saying

this is an SCD approved product, but it is convenient in a pinch.

Robbie

Re: School Ideas

These are all great ideas.

Does anyone know where I can find a " hot pack " to help keep food

warm?

Does everyone warm up (or cook) the food that morning? Then how do

you keep it the right temp (warm enough to not grow bacteria) until

they eat? My son start kindergarten and need ideas on how to keep

warm food warm.

I have ice packs for the cool things and I like the idea of two

lunch boxes, one for hot and one for cold.

Is there a special lunch box that helps keep the food warm?

Thanks!

Tami

> >

> > It's almost that time of year again... a new school year.

> >

> > Let's help out all of the new people by sharing our best school

> ideas!!

> >

> >

>

> Here's our basic bag of tricks:

> 1) When I cook I always put some Glennsized portions into either

> glass canning jars (for single servings of whatever) or small

pyrex

> covered dishes for full meals (more than two items). I label these

> with date and content, then freeze them. I remove to thaw the

night

> before and send in with a piece of fruit and a drink.

>

> 2) I always freeze a portion of my bone broths in ice cube trays.

> After they are solid I keep the cubes in big glass mason jars

> labeled by type. I use individual cubes to flavor veggies

(sometimes

> steamed, sometimes frozen for his lunches), or as 'au jus' if I am

> cooking his meat that morning.

>

> 3) I make a lot of things 'pancake style', and find these very

easy

> to make quickly and send hot to school. Various meat and veggie

> panacakes are super easy buzzed in the FP (w/ or w/out eggs),

> panfried and sent off in a pyrex with a small glass canning jar of

a

> broth cube and more veggies. Add a fruit and drink and you're set.

>

> 4) Fruit pancakes are 'cookies'. If I want them more 'cookie-like'

I

> dehydrate them a bit. Banana/avocado, squash, apple, pear, mango

> ones (really good).. These are his occasional 'treats'.

>

> -christine

>