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Aug 29, 2011 03:02 PM

Special diet - help with snacks!

I am on a trial diet for food sensitivities and cannot eat gluten or casein for the next few weeks. I have been doing okay with both meals and snacks for the most part. Where I need help is that I return to work this week and I am a preschool teacher. My classroom has nut and egg allergies. So, I am looking for snacks that are gluten-, casein-, nut-, and egg-free! I do have access to a refrigerator to keep items cold, but I do not any on-site prep time (could do prep at home in the morning). Please help me with any ideas you might have!

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  1. Rice crackers, fruit, cut up veggies, hummus, cubes of meat, smoothies (make in the morning with fruit and soy or pea protein powder), edamame, roasted chickpeas, etc.

    1 Reply
    1. re: milklady

      And if you can do edamame, (which is a legume) get the dried and salted soy beans, which will satisfy your need for something crunchy.

      1. A great recipe that is a filling snack is rosemary white bean dip: soak white beans overnight, drain, cook with some aromatics (garlic, some rosemary, a carrot, an onion, a bay leaf). When the beans are very very tender, drain them (keep the liquid as a nice base for soups), and put them into a food processor. Add a little bit of olive oil and a little bit of either some vegetable stock or chicken stock - I am not a vegetarian so I like adding chicken stock (the oil and the stock will make it more creamy and dip-able, just add to your desired preference of thickness). Add in some garlic cloves to taste and some fresh rosemary to taste and blend blend blend until smooth. Cool, and bring to your classroom in a tuperware with some carrot sticks and/or rice crackers! This makes a DELISH snack that has good fiber and protein so you will stay full and feel better.
        Also, another good snack is pappadums. These are round salad-plate sized "crackers" that are made entirely from lentil flour and spices. So, they have no gluten but do have lots of protein. Pappadums are cooked in a microwave for 30-60 seconds, and keep for while once cooked. They are crispy and really helped me out when I was doing gluten-free and missing my crispy craker-esque snacks.

        1. Corn tortilla chips with salsa and guacamole
          Grilled or Roasted veggies
          Salmon croquettes - i do mine with canned salmon, cooked diced onion, parsley, S & P, egg (use replacer like ener-g) and almond meal (sub gluten free bread crumbs) - bake a bunch and freeze
          Chili/Soup/Stew - ones you like cold
          Fried rice - another great make-ahead and freeze - use a gluten free tamari or Bragg's amino acids, veggies, meat of choice
          Stuffed Zucchini - made this today with onions, TVP, chicken broth, thyme and parsley; also made a vodka sauce (earth balance instead of butter, and almond milk instead of cream) to go with - great cold dipped in sauce
          Polenta squares - use nutritional yeast instead of parmesan with marinara to dip

 name a few...

          1. look into the baked veggie chips and veggie straws. i second the recommendations for veggies with dips - hummus, babaganoush, even salad dressing