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lemon peel baseball
lemon peel baseball

5 Back to School Lunch Ideas

# 1 Lunch: BBQ Chicken for Champions

• A chicken breast, cut in half and fried in olive oil for 6 minutes on each side.
• Add salt and pepper. Cup bands. Serve cold dipped in sauce.
• BBQ Sauce – ¼ C (put in a container without BPA)
• Vegetables: broccoli steam for 7 minutes, let cold water run on it (or defrost frozen broccoli)
• Place in container without BPA
• sauce with vegetables in a container without GAP

Use: BBQ sauce or honey
Beverages: water, GFCF juice * V8 juice box GFCF rice milk fortified organic box
Necessary Snack: chips and fruity sauce GFCF (¼ C) in containers without BPA
Toy Surprise: Girls: wire bracelet, children: the miniature character figure toys

Bars BBQ Sauce – C ¼ (put in a container without BPA)

• 1 C organic tomato sauce
• 1 tablespoon lemon
• 1 tsp Tea Worcestershire sauce (GFCF)
• 1 tablespoon honey
• A pinch of black pepper
• Mix the above until smooth

Fruity Salsa

• 1 C salsa
• ¼ C grape, blueberry, or spread raspberry
• Crush the fruit jelly sauce

DLT # 2 (sausage, salad and tomato sandwich)

• GFCF chicken or meat conservation turkey, organic lunch (For boar's head, or Shelton Applegate)
• Toast two slices of bread GFCF.
• Spread w / 1 tablespoon of mayonnaise GFCF
• Place 2 slices of ham GFCF
• Top with lettuce and tomato
• Cut into 4 squares
• Wrap in paper waxed

Potato Salad GFCF third cup of the recipe. Serve in a bowl without BPA
Fruit (apples or grapes) – in the package BPA
Drink water, GFCF V8 juice, a juice box box GFCF milk enriched organic rice
Toy Surprise: hair girl hair band. baseball cards for a child.
Snack if needed: peanut butter on rice crackers

Potato Salad GFCF
Ingredients

• Three pounds of potato cooked until tender, cubed, cooled
• Optional: 5 or 6 hard boiled eggs, chilled slices
• ¼ ½ cup chopped red onion
• ¼ to ½ cup chopped celery, optional

Dressing:

• ¾ cup mayonnaise
• 1-2 tablespoons prepared mustard GFCF
• salt and pepper to taste

Preparation:
Prepare the vinaigrette by combining the mayonnaise, mustard, salt and pepper to taste. Mix.
Mix potatoes, eggs, onion and celery and add to sauce.
Servings: 6-8.

# 3 meals for kids favorite chicken salad deviled eggs

Chicken Salad 1 / 3 to ½ C served in containers without BPA
Deviled eggs (1-2) – served in a bowl BPA
Sticks carrot (wax paper wrapped) soaked in apple juice (in container BPA)
Snack if needed: GFCF chips and hummus in a container without GAP

Beverages: water, GFCF V8 juice, GFCF juice box, milk fortified organic rice box

Chicken Salad
Ingredients

• 3 cups diced cooked chicken
• 2 stalks celery, sliced
• 1 cup grapes green beans, halved
• ¾ cup mayonnaise
• 2 tablespoons finely chopped green onions
• 1 teaspoon lemon juice
• ¼ c. tsp ground ginger
• salt and pepper to taste

Preparation:
Mix the chicken first, celery and raisins in a large bowl and set aside. In a small bowl, combine the remaining ingredients are Combined, the chicken mixture, with equal or is necessary to moisten as desired. You can add a little more mayonnaise if you want a creamy salad. Chill and stir again before serving.
4-6.

Devilled eggs recipe

• 6 hard boiled eggs – cooled peeled, cut in half, remove the bud
• 1 tsp ½ tablespoons mayonnaise
• 1 tsp tsp of prepared mustard
• ½ tsp teaspoon salt
• 2 tablespoons sweet pickle, or to taste
• Paprika

Preparation:
Mash yolks and mix with mayonnaise, mustard, salt and seasoning. Fill the whites with the mixture of centers. Garnish with Paprika.
Makes 6 servings (2 halves per person)

Lunch # 4 Meatballs Spaghetti Sauce

Meatballs spaghetti sauce (1 C) without the spaghetti – served warm in a thermos
Wonderful Waldorf Salad: 1 / 3 to ½ cup
broccoli trees, asparagus or carrot sticks cold dressing wet Russia or honey (¼ C BPA-free container)
Snack: GFCF organic "O"
Smoothie ½ ¾ C in cold thermos or GFCF V8 juice, GFCF juice box, carton of rice milk with added organic
Snack if needed: GFCF chips and beans in a sauce packing BPA
Toys: Tags appropriate infant

Spaghetti and Meatballs

• 1 small yellow onion
• 1 slice of bread, rice GFCF
• Two tablespoons water
• Salt tea
• Origan ½ tea
• 1 pound ground beef
• 2 jars of pasta sauce GFCF

Put the onion in food processor and chop finely. Add bread, water, salt and oregano and mix again. Pour into a mixing bowl. Knead with hand with ground beef and mix well. Train the desired size meatballs. Place meatballs simmered in a sauce spaghetti Four hours and cook. Refrigerate.
Servings: 4-6

Wonderful Waldorf Salad recipe

• 1 pineapple C. pieces (fresh or canned without sugar)
• C 3 sweet apples, peeled and diced ½ inch
• Third grapes C
• C 1 carrot, thinly sliced
• 1 / 3 – ½ cup walnut pieces (Optional)
• GFCF mayonnaise 1 C

Fruit Smoothie

• Rice Milk 1 ¼ C
• ½ cup crushed ice
• 1 tablespoon rice powder
• 1 tablespoon coconut milk (optional)

Add one of the following and blend on high speed until smooth and thick.

• 1 banana, sliced
• Seeded and chopped 1 pear
• A handful berries (strawberries, blueberries, raspberries or a combination

Russian dressing

• GFCF mayonnaise 1 C
• 1 C tomato sauce GFCF

Servings: 8

# 5 Magic Chicken Breakfast Muffins

Baked or grilled chicken (leftovers from dinner) ½ chicken breast cold
Potato salad served cold thermos
Veggie Muffins 1-2
Fruit smoothie ½ to ¾ C in cold thermos or GFCF V8 juice, GFCF juice box
fortified milk carton of organic rice
Snack if needed: carrots and bean sauce in a container without BPA

Apple salad

• 2 large Red Delicious apples, cored but not peeled 1-inch pieces and
• 2 / 3 C crushed pineapple, drained or fresh pineapple, chopped – reserve juice
• Third C diced celery
• 2 tablespoons raisins

Bandage

• 3 tablespoons soy yogurt
• 2 tablespoons mayonnaise GFCF Tea
• The juice 1 tablespoon pineapple
• ¹ / 8 tsp teaspoon cinnamon

In a medium bowl, combine salad ingredients. In a small bowl, combine dressing ingredients, pour the sauce over the fruit mixture and mix.

Vegetables Muffins

• A store bought cake mix prepared according to the GFCF packet, but are not cooked
• Add the pureed vegetables – C using one or more of the following: carrots, pumpkin, peas, green beans
• Add ½ of the mass block C
• Option – Add chopped chocolate 1 C GFCF

Mix with mashed the dough, mix the chocolate chips (optional). Pour the mixture into a container for rolls, filling each cup about two-thirds of road. Bake at 375 º F for 20 minutes or until a toothpick inserted in center of a muffin comes out clean. Do not overcook, because it would dry muffins. Once cooled, these rolls can be frozen for later use.
Yield 12 muffins

Lunch # Six sensitive sensory (for those who "bumps)

Pie Muffins (2)
Humus
Fruit Smoothie
Snack: Dip beans

Pie Muffins

• A store bought cake mix GFCF prepared as directed package – but not cooked
• Add the pureed vegetables – using a C or on the following: carrots, pumpkin, peas, green beans
• Add half the mass of block C
• Add ½ C mashed chicken
• Option – Add the chocolate chips 1 C GFCF

Fold puree into the mixture, add chocolate chips (optional). Transfer the mixture into muffin pan, filling each cup about the two-thirds of the road. Bake at 375 º F for 20 minutes or until a toothpick inserted in center of a muffin comes out clean. Not overcook, as this would dry muffins. Once cooled, these rolls can be frozen to eat later.
Yield 12 muffins

Free Gluten-free casein *

The above is an excerpt from the book Kid-Friendly ADHD Autism Cookbook: Ultimate Guide without gluten free casein
by Pamela J. Compart, MD and Dana Laake, RDH, MS, CDE
Posted by Winds Press, November 2006, $ 24.95US / 32.50CAN $ 978-1-59233-223-6
Copyright © 2008 Pamela J Compart Dana Laake MD and, RDH, MS, CDE

About the Author

Pamela J. Compart, M.D., is a developmental pediatrician in Columbia, Maryland. She combines traditional and complementary medicine approaches to the treatment of ADHD, autism, and other behavioral and developmental disorders. She is also the director of HeartLight Healing Arts, a multidisciplinary integrated holistic health care practice, providing services for children, adults, and families.

Dana Godbout Laake, R.D.H., M.S., L.D.N., is a licensed nutritionist in Kensington, Maryland. Within her practice, Dana Laake Nutrition, she provides preventive and therapeutic medical nutrition services. Her practice includes nutritional evaluation and treatment of the full spectrum of health issues affecting adults and children with special needs.