Food on Friday: School Lunch

Before…I always thought school lunches and sandwiches went together like…peas and carrots. After all, that’s what I carried to school every day for all of my childhood life.  I’m sure you did too.

But if you are wheat-free, gluten-free and potato free, sandwiches are no longer an option. (Most gluten-free breads rely on potato to hold things together…) And so what do I make Phoebe for lunch each day? Salads!

Since Phoebe is also on a primarily cooked diet, our salads are a bit different than the norm. But they are amazingly yummy and easy to do. Her teachers always say how delicious her food looks.

I rely on my steamer and a combination of vegetable that changes with each salad.  My method is similar for each:



Squash, Courgette and Broccoli Salad

2-3 slices of pumpkin or squash

1/2 courgette, sliced

1/2 head of broccoli broken into ‘trees’ (For this I actually used Romanesco…a light green cross between cauliflower and broccoli. However, I know this isn’t easy to find in the US. Broccoli or cauliflower would work just as well.)

Olive oil

Coconut yogurt

pinch salt

Steam vege until soft (about 15-20 mins). Chop and toss together with 2-3 good glugs of olive oil. Add 1 tablespoon of coconut yogurt to make things creamy. Stir with the salt. Done!

My Tuna Salad. 

This follows a similiar method.

1 can of your favourite tuna, drained.

1 stick celery chopped fine.

Olive oil

Coconut yogurt

Mix the tuna and celery with a good glug of olive oil and 1 tablespoon of coconut yogurt. Done!


Our half-term holiday starts here today. We have one week off school and few adventures planned! See you next week with a Halloween-ish update, I’m sure. :)