Non-dairy but protein heavy snacks

10 years ago

My daughter just started in a prek4 class at a school where we need to send her with her lunch bag and morning and afternoon snack.

For the afternoon snack I'd like it to be more protein heavy so she lasts until dinner vs. more carb loaded (which would be her choice).

She is allergic to dairy so any cheese or yoghurt is out.

For her morning one I sent a cutie and ritz crackers with peanut butter - gone

For the afternoon I sent an apple and made some trail mix of things she likes (dried papaya, already cracked sunflower seeds, gold fish crackers, and pecans). - She ate the apple, the gold fish crackers and papaya and left the others. Maybe I shouldn't have mixed it up and just sent the pecans or sunflower seeds as there were only about 3 each of the other items.

However, I'm out of ideas for other options that are protein heavy - she doesn't want jerky or dried sausage.

I could try to make a granola bar if the ingredients are fine and then drizzle some chocolate over it (She eats anything with chocolate on it - she's used to dark since it is dairy free). Any suggestions to keep it more protein like and keep them together?

And of course it needs to be easy to eat with fingers and easy to pack in a lunch bag (preferably without worrying about heating/cooling.

Featured Answer

grainlady_ks

10 years ago

last modified: 9 years ago

You asked about non-whey protein drinks, and there are many other types of protein powders available including rice, egg whites, and vegetable sources like peas and soy.

The Biological Value is highest in whey, eggs, milk, meats, then legumes and other foods. B.V. is the measure of a protein's ability to be used by the body. The higher the B.V. number the more protein your body will be able to use. It takes nearly twice as much protein from beans (49) to equal the same amount in beef (80), while whey is 100-159, eggs-100, milk-91, chicken-79....

Gelatin is an excellent source of protein and you can make healthy "Knox Blocks" and other gummy-type gelatin enriched snack recipes using 100% juice (apple, grape, orange, pineapple, etc.), coconut milk, almond milk..... Lots of recipes if you look on-line.

There are two types of gelatin, the "common" one that gels, such as Knox, and the "better" brands like Dr. Benard Jensen's, NOW brand, and Great Lakes Gelatin in the red container. Great Lakes Gelatin in the green container mixes in cold liquids but doesn't gel - great as a smoothie add-in or added to nearly any beverage (6 grams protein per tablespoon). If I find my energy lagging in the afternoon (I suspect it has something to do with getting up at 3 a.m. everyday), I'll mix gelatin in a beverage (hot or cold) and drink that instead of finding a snack. While traveling I add 1/2 of a packet of Hansen's Natural Fruit Stix (sweetened with Truvia) to a bottle of water and also add 1 T. of Great Lakes Gelatin (green container). Lots of health benefits from gelatin and that includes the gelatin from making meaty bone broth. Broth in a thermos would be another good high-protein snack.

No offense to anyone who enjoys soy in their diet, I personally wouldn't recommend any type of soy for consumption, and especially for a child. For more information: "The Whole Soy Story" by Kaayla T. Daniel, PhD, CCN.

Other choices would be to make your baked goods with almond flour (or other nut flours) or coconut flour (which usually require a LOT of eggs in the recipes - the muffins I made yesterday have 1/2 an egg per muffin and is why one muffin for an adult is very satisfying and filling - plus coconut flour is very high in fiber).

There are also some really good recipes that use cooked beans (or canned) in recipes including muffins, cookies, brownies, etc. I make several snack foods using sprouted beans/seeds/grains to increase the protein level. [I'm more concerned with sticking to low-glycemic foods and choose foods on the lower-half of the glycemic index of foods. Trying to avoid diabetes, which runs rampant in hubby's family.] Beans not only add protein and fiber, it also replaces most of the fat in these recipes. You can also replace a portion of wheat flour (up to 20%) with bean flour to increase the protein level. FYI: Use small white beans for bean flour (I mill my own) because it has the least amount of beany flavor when added to baked goods.

Even better if you sprout, dry (in a dehydrator), and grind the beans into flour. Sprouting will increase the nutrition of the beans and reduce the hard-to-digest phytates and enzyme inhibitors.

But foremost, keep in mind the daily recommended amount of protein for your small child. Generally, 0.5 grams of protein per pound of body weight for 4-to-6-year-olds. An extra-large egg (you could choose medium-size eggs when serving them to a small child to reduce the serving size), two tablespoons of peanut butter or one-half cup of beans provide six to eight grams of protein each, which is about the same amount in each ounce of lean meat, fish and poultry. There are also two to four grams of protein in each serving of breads and cereals and one to three grams in a serving of most vegetables.

-Grainlady

Sort by:Oldest

Comments (16)

grainlady_ks
10 years ago
last modified: 9 years ago
1. Healthy mini-muffins
2. Scones
3. Homemade granola
4. Spiral/pinwheel "sandwiches" made with tortillas
5. Protein drink in a thermos
6. Hummus/veggies/crackers
7. Deviled eggs

Check out the link below for Kids A Cookin'. Lots of recipes, and a great resource for foods you can make with your daughter.

-Grainlady

Here is a link that might be useful: Kids A Cookin'
Olychick
10 years ago
last modified: 9 years ago
Hummus and veggies? Toasted almonds (they allow nuts at her school)? If you can keep it cool, a smoothie made with tofu and or nut milk. there are lots of soybean/tofu based snack foods. Also there are lots of alternative snack chips made with lentils and other beans (they are yummy). Steamed and salted edemame (good cold, too). There are nut thin crackers with 2 g of protein per serving. Or lunchmeat rollups with nondairy cheese inside.
Related Discussions
Protein for a picky vegetarian?
Q
Comments (23)
I've been a healthy vegetarian for 30 years, so I have some knowledge of vegetarian nutrition. Overall, when it comes to protein, vegetarian nutrition involves a different mindset than meat eating. Meat and other animal protein sources have highly concentrated, complete protein. A relatively small amount of those foods can fill you up and meet your protein needs because of this concentration. That's why for meat eaters, good nutrition actually involves eating smaller portions of meat, and balancing that with whole grains, fruits and vegetables. On the flip side, vegetarians get a little bit of protein from a lot of sources, generally it is less dense, more fiber, etc., so vegetarians eat more food, hence the whole idea behind Dean Ornish's "Eat More, Weigh Less." Over the years, I've become more moderate on that, because constant grazing isn't good I think, it is too easy to fall into the trap of junk foods that are so readily available everywhere in our society. So the challenge for the mother of a picky 12 year old vegetarian is twofold, the way I see it--to make sure she gets enough protein if she will only eat a limited amount of foods, and to make sure she's not filling up on junk. What I see very often with picky eaters is they like plain foods. They are absolutely loathe to eat any type of casseroles, mixed salads or complex soups. As a picky eater friend of mine once said, "I don't do bits." My brother is very picky but in his adult maturity realizes he as to eat healthy. He likes plain steamed vegetables, plain rice, whole grain bread, salads with just salt, pepper and vinegar and oil dressing, raw crudites and plain fresh fruit. My vegetarian best friends have very picky kids, and they resorted to giving them chicken breast meat and turkey sandwich meat out of desperation for them to get enough protein. They didn't eat much else but noodles and cheese, as my friend said. Plain nachos with cheese, which seemed very dry to me. Tofu dogs. Years ago, I read one dietician say not to eat a carbohydrate without complementing it with some type of protein. That helps keep your blood sugar level. Carbohydrates alone break down quickly into sugars in the bloodstram, not good. Eating carbs with fiber and protein allows for a more gradual blood sugar rise. This had been a good rule for me. So that means a cheese sandwich with tomato soup, peanut butter and jelly with a glass of milk, apple with peanut butter and/or cheese, bannana muffin with walnuts and non-fat yogurt. You get the idea. Things I'd try: Have chopped fresh veggies in the fridge for snacking--carrot, celery and green pepper sticks, broccoli, cauliflower, sugar snap peas. Then make a dip with lowfat sour cream mixed with tofu and dip mix, or servie with peanut butter or hummus for dipping. Also apples and bannanas go good spread with peanut butter. Get the NO SUGAR kind of peanut butter. Ants on a log, which is PB spread onto celery boats topped with raisins. Show her how to make pita or english muffin pizzas. Amys natural brand has frozen pocket sandwiches and pot pies, both good quick snacks to make in the microwave. You can make your own pocket sandwiches using refrigerator pie dough. Mix potatoes with lowfat cottage cheese and lowfat cheddar cheese. Throw in broccoli, carrots, cabbage, zuchinni, marinated baked italian tofu, peas, etc. Fantastic brand sells soup cups, find a kind she likes. There are also great soups that come in paperboard containers--squash, tomato varieties, black bean, cream of mushroom, split pea, etc. Also bean dips to go with nachos, which is a great snack. You can make lowfat cheese dip out of lowfat cottage cheese mixed with cheddar cheese in a food processor. Add a can of chopped mild chilis or roasted red pepper or sundried tomatoes if you want to jazz it up. There are some lowfat processed cheese dips which taste like glue to me but a kid might like them. Have her learn to make sandwiches out of whole grain bread, bean spread (hummus, white bean, pinto, etc.), lowfat cheese spread, fake sandwich meat, tofu salads (I make Tuno salad, Hamless salad, and Eggless salad out of tofu). In a pinch, peanut butter and jelly with all-fruit jam. Whole wheat crackers and pretzels can be dipped in PB and lowfat cheese dip, or bean dip. Also, toast and grind sesame seeds and keep this ground seed sprinkle in the fridge, can be added to all kinds of dishes to boost protein. As for nuts--sunflower, peanut, cashew and soy have the most protein. Make a trail mix from these nuts plus almonds for magnesium, raisins, dried cranberries, and sesame sticks. Have that on hand for snacking. Use chopped nuts and sunflower seeds as a topping for salads and other dishes. Also there are some kinds of protein bars you can buy, but I would make them, or healthy cookies made from whole grains with soy flour or powedered milk thrown in. Below is a recipe to get started with. Here is a link that might be useful: Michael Chiarello's Energy Bars
...See More
Fast, High Energy, Non Filling Snack?
Q
Comments (35)
plllog- If you soak nuts and pepitas (pumpkin seeds) in lightly salted water 12-24 hours and dehydrate them until they are crispy dry, they are easier to digest and you increase the nutrients. For more information check out "Nourishing Traditions" by Sally Fallon and Mary G. Enig, Ph.D. I use this method with all nuts and peanuts we consume because it germinates the nuts which increases the enzyme activity. Another way to offset difficulty digesting large quantities of nuts is to take an enzyme supplement to neutralize the enzyme inhibitors. I also stick to sprouted and dehydrated sunflower seeds for the same reason. You can purchase sprouted seeds from Nuts.com or goraw.com, but I make my own. Here are some tasty ways to consume chia seeds. CHAI CHIA PUDDING 2 c. boiling water 2 Chai tea bags 3 T. chia seeds small amount of milk of choice (cow, goat, nut milk) sweetener of choice (to taste) Steep tea bags in boiled water for 15-minutes. Remove bags and add sweetener and a small amount of milk to "lighten" the mixture. Add chia seeds, mix well. Let sit for 5-minutes and mix again. Refrigerate overnight. CAROB FUDGE \- a terrific high\-energy treat! (source: The Magic of Chia \- by James F. Scheer) 3/4 c. maple syrup 1 c. peanut butter 1 t. vanilla 1 c. almonds, chopped or ground 1 c. walnuts, chopped 1/2 c. sesame seeds 1/4 c. dry chia seeds 1/2 c. sunflower seeds 1/2 c. carob powder (I use 1/4 c. cocoa or cacao powder) Mix maple syrup, peanut butter, and vanilla. Add carob powder (or cocoa) a little at a time. Mix until well blended. Mix all nuts and seeds together and add slowly to carob mixture. Press firmly into a lightly oiled pan. Refrigerate at least 1 hour. Cut into squares and serve chilled. Must be stored in refrigerator or may be frozen. Makes 24 pieces. ~~~~~~~~~~~~~~~~ \-Chia gel: 1 T. chia seeds + 9 T. water (you can use other liquids if you'd like). \-I add chia seeds or chia seed gel (water and chia seeds) to all yeast breads. It helps keep homemade bread stay moist longer and increases the fiber. If you don't like the dark seeds in your breads (slightly bigger than poppy seeds), mill it into flour and add it. \-Egg replacer. To replace one large egg, use 2 T. of chia gel. \-Fat replacer. Chia gel can be used to substitute for up to half the butter or oil in baked recipes without altering the taste, texture, or baking method. To replace butter or oil, use 1 T. of chia gel per tablespoon of butter or oil removed from the recipe. (Source: "Chia Seed Remedies") \-You can mill chia seeds into a flour in a coffee/spice mill. I regularly mill a 50/50 chia seed and flaxseed mixture and store it in the freezer. I add this mixture to our morning smoothie, baked goods, oatmeal, etc. \-I add chia seeds to homemade "energy bars". \-I add chia seeds to lemonade made with whey from draining my kefir. Chia Fresca is a favorite Mexican beverage. CHIA FRESCA 16 oz. filtered water 6 T. lime juice (fresh\-squeezed, about 2 limes) 1 T. chia seeds Your choice of sweetener. -Chia gel works in hot or cold beverages Add it to 100% fruit juice beverages, coconut water, etc. WATERMELON CHIA SLUSHY (source: "Chia Seed Remedies" 2 c. watermelon chunks 1 T. dry chia 1/2 c. crushed ice squirt of lime juice Sparkling water or seltzer In your blender, plus or chop the watermelon chunks. Be careful not to reduce it to liquid. Add the chia to hydrate and wait about 10-minutes. Add a squirt of lime juice, the crushed ice, and your amount of sparkling water. Pulse once to combine. Now you're ready to pour a glass of sweet, cool, refreshment. -I add chia seeds to my homemade popcicles. homemade tortillas, homemade pudding, granola...... CHIA COCONUT PUDDING (1 serving) 1-2 T. chia seeds (I like to use white chia seeds in this recipe) 1 T. coconut milk powder (Wilderness Family Naturals) 1 c. water Grind seeds or use whole (I grind them). Mix milk powder and water and heat to boiling point. Whisk seeds into liquid. Whisk again after a few minutes. Serve hot or cold with a drizzle of honey. -Add 2 T. chia seeds along with bread crumbs per 1-pound of ground meat when making meatballs or meatloaf. I use 3 to 5 pounds of chia seeds each year. -Grainlady
...See More
Need sides to go with high protein/lower carb diet
Q
Comments (26)
It's been a cold, rainy day and I've been going through recipes.... BROCCOLI, BACON AND CHEDDAR TOSS (9 g. carb. per 1/2-cup serving) 3 c. broccoli florets 2 oz. (1/2 c.) shredded Cheddar cheese 1/3 c. raisins 1/4 c. chopped red onion DRESSING: 1/2 c. mayonnaise 2 T. sugar [could substitute non-calorie sweetener] 2 t. lemon juice Add-in: 8 slices bacon, crispy cooked, crumbled In a large bowl, combine all salad ingredients. In small bowl, combine all dressing ingredients; mix well. Pour dressing ingredients; mix well. Pour dressing over salad; toss to combine. Just before serving, stir in bacon. Yield: Nine (1/2-cup) servings. ~~~~~~~~~~~~~~~~~~~~~~~~ ZUCCHINI CAPONATA (I usually make 1/2 a recipe, which is still a LOT!!! I use it for a vegetarian lunch. Sometimes I'll add a sliced mozzarella cheese stick.) 3 g. carbs per 1/4-cup 1/3 c. olive or vegetable oil (I use 1 T.) 1 c. chopped onions 1/2 c. sliced celery 1/4 c. chopped yellow bell pepper 1/4 c. chopped red bell pepper 3 c. cubed zucchini 2 c. seeded, chopped tomatoes 2 T. chopped fresh basil OR 2 t. dried basil leaves 1 t. salt 1/4 t. pepper 2 T. lemon juice 1/2 c. small pitted ripe olives 2 T. capers, drained (I've never used them) Heat oil in heavy 2-quart saucepan over medium-high heat. Add onions, celery and peppers. Cook and stir 5-10 minutes or until tender. Add zucchini, tomatoes, basil, salt and pepper. Reduce heat to medium; cook 15-20 minutes or until vegetables are softened, stirring occasionally. Remove from heat; stir in remaining ingredients. Refrigerate 8-12 hours or overnight. Serve with pita bread wedges. Yield: 4-cups. ~~~~~~~~~~~~~~~~~~~~~~~~~~ LEMON-PEPPER VEGETABLES (If you want a whole meal add any kind of stir-fried meat.) Makes 6-servings - 5 g. carbohydrate per serving 1 c. 1/4-inch slices yellow squash (about 1-medium) (I also use frozen zucchini/squash in this recipe) 1 small red bell pepper; cut into 1/4-inch strips 1/3 c. diagonal slices celery (about one stalk) 1/3 c. 1-inch pieces green onions with tops (about 3) 1 t. vegetable oil 1 T. lemon juice 1/4 t. lemon pepper seasoning 4 oz. Chinese pea pods Cook squash, bell pepper, celery and onions in oil in 10-inch nonstick skillet over med-high heat about 2-minutes, stirring frequently, until bell pepper is crisp-tender. Stir in remaining ingredients. Cook about 1 minute stirring frequently, until pea pods are hot. 6-servings ~~~~~~~~~~~~~~~~~~~~~~~~~ GLUTEN-FREE (ALSO LOW-CARB) ZUCCHINI FRITTERS Yield: 4-servings, 4-grams carbs per serving 2 med. zucchini 2 green onions 1/4 c. almond flour 1/4 c. parmesan cheese, freshly grated 2 eggs salt and pepper 2 T. coconut oil (for frying) Grate zucchini and parmesan into a bowl. Add eggs, green onions, almond flour and season with salt. Heat oil in skillet over medium heat waiting for pan to get hot. Spoon mixture into pan and fry until golden brown, approximately 2-3 minutes per side. Serve with applesauce and/or sour cream. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ STEAMED VEGETABLES WITH HERB SAUCE Yield: 6 servings; 11-grams carbohydrates 3 c. cauliflowerets (about 1#) 2 med. zucchini, cut crosswise into 1-inch slices 1 med red, green or yellow bell pepper; cut into 1/4-inch strips 1 lemon half Prepare Herb Sauce. Place steamer basket in 1/2 inch water (water should NOT touch bottom of basket). Place cauliflowerets, zucchini and bell pepper in basket. Cover tightly and heat to boiling; reduce heat. Steam about 6 minutes or until vegetables are crisp-tender. Arrange vegetables on plate. Squeeze lemon over vegetables. Serve with Herb Sauce. HERB SAUCE 3/4 c. plain nonfat yogurt 1 t. honey (or non-calorie sweetener of choice) 3/4 t. chopped fresh or 1/4 t. dried basil leaves 3/4 t. chopped fresh or 1/4 t. dried tarragon leaves 1/4 t. salt 1 clove garlic, crushed Dash of dried dill weed Mix all ingredients. Cover and refrigerate at least 2-hours but no longer than 24-hours. ~~~~~~~~~~~~~~~~ ZUCCHINI NACHOS 1 med. zucchini (7-8-inches long), sliced 1/8 t. onion powder 1/8 t. dried basil leaves, crushed 2 oz. (1/2-cup) shredded mozzarella cheese 1/4 c. coarsely chopped pepperoni 1-2 t. grated Parmesan Cheese Microwave Directions: On medium microwave-safe plate, arrange zucchini slices. Sprinkle with onion powder and basil. Top with mozzarella cheese, pepperoni and Parmesan cheese. Microwave on HIGH for 1-2 minutes or until cheese is melted. Yield: 1 serving; 7-grams carbohydrate
...See More
Protein options for breakfast
Q
Comments (49)
I usually prep my breakfasts for the week on Sundays. I alternate between frittata in a parmesan “tortilla” or regular flour tortilla. Both are 6” tortillas. My alternative is a smoothie. For the frittatas, I dice all the ingredients, usually mushrooms, green onions, sweet red pepper, spinach and some kind of breakfast meat. In a small skillet, put a dab of butter and add a tablespoon of each of the diced ingredient except the spinach. Saute over medium heat for a minute of two, add a ¼ cup of chopped spinach and saute 30 seconds or so. Add two beaten eggs, pop the frittata under the broiler until the eggs have set. If I am using Parmesan “tortillas”, I grate some fresh parmesan cheese into a non-stick skillet over medium heat to form a 6” circle. Once the cheese is melted and starts to turn brown, flip the tortilla and put half the frittata on half the tortilla then fold the uncovered half of the tortilla over the egg. Cool on racks, wrap in a paper towel and store in a container. If I am using flour tortillas (I try to avoid them), I put a little grated cheese (whatever I have on hand) on half the tortilla, cut the frittata in half and place on top of the cheese, top egg with more cheese and fold the uncovered half of the tortilla over the egg. Then I throw it back in the pan and brown on both sides. Cool on racks, wrap in a paper towel and store in a container. The paper towel absorbs the moisture so the tortillas don’t get soggy. I reheat either in a fry pan for a minute on each side or microwave for 30 seconds or eat it cold. For the smoothies, I portion out each day’s ingredients in canning jars, one jar for each day. In the morning, I just dump the contents of the canning jar into a Ninja container along with some ice and blend it till smooth. Quick and easy. The recipe is not an exact science, it depends on what is in season and what I have on hand but here’s a guideline. You can eliminate the yogurt or substitute nut milk. 2.5 oz. (1/2 jar of Oui Plain Yogurt) 1 cup water Handful of Olivia’s Organic’s Power Green (Kale & Spinach) 1/3-1/2 avocado, depending on size 1/3 banana 1 strawberry 1/4 cup blueberries 1 tbs. flax seed 1 tsp. chia seed 1 tbs. Great Lakes protein powder 1 tsp. raw honey (I find raw local honey helps with my allergies. I have been doing it for years and can tell when I skip a day.) Ice
...See More
Olychick
10 years ago
last modified: 9 years ago
Hummus and veggies? Toasted almonds (they allow nuts at her school)? If you can keep it cool, a smoothie made with tofu and or nut milk. there are lots of soybean/tofu based snack foods. Also there are lots of alternative snack chips made with lentils and other beans (they are yummy). Steamed and salted edemame (good cold, too). There are nut thin crackers with 2 g of protein per serving. Or lunchmeat rollups with nondairy cheese inside.
annie1992
10 years ago
last modified: 9 years ago
Roasted chickpeas? My grandkids love them.

Is there refrigeration? My girls used to love ham or turkey spread with a little cream cheese and wrapped around an asparagus spear, but they liked it even better if I flattened a slice of bread, spread the cream cheese, added ham, rolled it up and cut it into slices. They called it "sushi", even if it had peanut butter and jelly, LOL. I also cut ham or turkey into shapes (stars, hearts, etc) and sent that with crackers. Hummus would be good if she likes it and my grandkids like "ants on a log", just peanut butter on a celery stalk with raisins. They also like an apple, cored and wedged, then stuck back together with peanut butter so it doesn't oxidize.

Bean dip with tortilla chips might be good, and mini muffins are something kids usually like.

Boiled eggs are a good choice too, if your child likes them. Mine went through a period where they ate egg salad constantly. Then they wanted "breakfast burritos", which was just scrambled egg wrapped in a tortilla, with salsa or not, as they preferred.

I don't suppose she'd eat sardines or tuna?

Annie
cookie8
10 years ago
last modified: 9 years ago
- a few raisins, a teaspoon of chia seeds and two tablespoons of pumpkin seeds for a trail mix
- boiled egg, sliced
- I make some paleo cookies called n'oatmeal for my kids - I omitted the almond flour to keep it nut free and added a little more pumpkin seeds
sleevendog (5a NY 6aNYC NL CA)
10 years ago
last modified: 9 years ago
Do you have a favorite granola or homemade one?
Mine has lots of nuts, pecans and pepitas, coconut, dried fruit....but not sweet at all.
Last summer i babysat a 5yr old for a few hours and had no idea what to do with 'it', lol.
He likes cooking, well stirring, so we made granola balls. I melted dark chocolate, (only ever have dark), stirred in some granola and rice crispies, then dropped into cinnamon sugar smashed rice krispies to give it some sweetness. (-some rice krispies with the sugar in a gallon zip-lock and let him smash it with a rolling pin).
Honey would probably work as well as but i was winging it and afraid of stickiness. Cocoa powder may have helped.
An apple sauce type bar granola cookie maybe?
Pretzel stix dipped in dark chocolate, then rolled in finely diced dried fruit and nuts?
lyfia
Original Author
10 years ago
last modified: 9 years ago
some great ideas here - thank you!!

I will have to go and look at the recipes as time permits to see if they work or not for our particular allergy situation too.

I do have some quick questions.

Protein shakes - do they have any that doesn't have whey in them?

Hummus sounds like an idea she might like. Any recipes or do you just buy it.

Granola bars/cookies is something I considered, She doesn't like to eat just regular granola, but thinking a bar/cookie look alike would be good if I put chocolate on or in it. Any other recipes?

Eggs - she loves a hard boiled egg if already peeled and won't eat more than a bite of the yolk - but don't I need to keep it cold?

We don't have easy access to cheese substitutes where we live so I have stayed away from them and she doesn't really want them the few times I've tried.

I'm a bit weary of tofu and high soy products - but might be worth looking at as an occasional snack.

Roasted Chickpeas - that sounds interesting to me. How do you make 'em - all I have available to me is canned Chickpeas. Are they good cold? Are they soft still or hard?

Need to avoid cooling/heating requirements as there is no access.

Edit as I Forgot:

Oh great idea on the bean and nut crackers/chips - need to check the protein content on those. Would be good for sending with some salsa or other dipping sauce.

Any way to keep apple slices from browning. She loves hazelnut butter (it is a staple in our house and often used for breakfast) and it would be good to use as dip with slices.

School isn't nut free and she is allowed peanut butter - but I honestly don't want to send peanut stuff (even though I currently am - hence asking for ideas). I'm good with other nuts though. She isn't a fan of cashews or almonds though I love almonds - I can sneak them in if it isn't the dominating flavor.

This post was edited by lyfia on Tue, Jan 7, 14 at 14:24
booberry85
10 years ago
last modified: 9 years ago
How about homemade smoothies made with soy or almond milk and favorite fruits, kept in a thermos to keep cool? You might be able to use banana as the flavor and to add "creaminess."

-peanut butter or (tuna fish) on celery sticks?
-soup in a thermos
-baby carrots & grape tomatoes (any little veggies)
dcarch7 d c f l a s h 7 @ y a h o o . c o m
10 years ago
last modified: 9 years ago
"----I'm a bit weary of tofu and high soy products - but might be worth looking at as an occasional snack.---"

Why?

The longest life span/expectancy populations are populations who consume the most soy products.

dcarch
annie1992
10 years ago
last modified: 9 years ago
lyfia, here is the recipe for roasted chickpeas, it starts with canned chickpeas. They're good warm, but good cold too. They stay crunchier if they are roasted dry, without oil, and healthier. You could add any seasonings she likes. I also found that it's crunchier if you start with no oil, then drizzle with oil and stir halfway through.

Roasted Chickpeas

(12 ounce) can chickpeas (garbanzo beans), drained
2 tablespoons olive oil
salt (optional)
garlic salt (optional)
cayenne pepper (optional)

1. Preheat oven to 400 degrees F.
2. Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 50 to 60 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.

I make my own hummus in the food processor. A can of drained garbanzos, a spoonful of tahini, a clove of garlic, a squeeze of lemon, enough olive oil to make a nice consistency. I try to limit the oil and use a bit of the liquid from the beans to thin the hummus and I often toss in a piece of roasted red pepper. Mother is allergic to lemon, so I often leave that out. Salt and pepper to taste.

Food safety guidelines say hard boiled eggs should be kept at room temperature no more than 2 hours, so if you can't add a cold pack or a frozen juice box to keep the temperature down, that won't work.

I know what you mean about soy. I like tofu, and edamame, but I get tired of them quickly. I cannot even bring myself to swallow soy milk, for some reason, not even in a latte!

Annie

*Edited to add tahini to hummus recipe, thanks, Sue!

This post was edited by annie1992 on Wed, Jan 8, 14 at 1:06
mtnester
10 years ago
last modified: 9 years ago
Annie, why would you add a spoonful of hummus when making hummus? I'm wondering if it's a typo, and you meant to say tahini paste or something else.

(Sorry, I'm a retired editor--can't quit!)

Sue
Olychick
10 years ago
last modified: 9 years ago
For things requiring refrigeration that don't go in a thermos, I would just get a little insulated lunch box and then freeze small plastic drink bottles filled with water for an ice source. They take up much less room than those blue ice packs...and she could drink the water when it thaws.

The roasted garbanzos reminded me of roasted soybeans that are very tasty and pretty easy to come by if you don't want to roast them yourself.

I'm not suggesting this brand, as I'm not familiar with any particular one (I buy in bulk at our food co-op), but this is what I mean.

Here is a link that might be useful: roasted soybeans
Teresa_MN
10 years ago
last modified: 9 years ago
Here is an idea that might be a stand by when you are short on time. One day at the store they were sampling protein bars and I got a couple for a co-worker because they are dairy and gluten free. The one I purchased is a peanut butter chocolate bar and has 20 grams of protein!! That's impressive for a protein bar. It's a 2.1 oz bar so 1/2 a bar might be a good afternoon snack to pack. There were two other flavors that were also good. Not too high fat - only 9 gm for the whole bar and 22 gms carb.

The company is thinkThin. I think it would be a good stand by to have on hand if you didn't have time to prepare some of the above mentioned suggestions.

Teresa
sprout26
10 years ago
last modified: 9 years ago
try these - also a good way to clean out bits & pieces from the pantry.

Here is a link that might be useful: bird seed bars
dcarch7 d c f l a s h 7 @ y a h o o . c o m
10 years ago
last modified: 9 years ago
"------No offense to anyone who enjoys soy in their diet, I personally wouldn't recommend any type of soy for consumption, and especially for a child. For more information: "The Whole Soy Story" by Kaayla T. Daniel, PhD, CCN.---"

Let me first state that I am far from being an expert on this topic.

Isn't it true that There are plenty of authorities dispute the theories and facts suggested by that book?

dcarch

Non-dairy but protein heavy snacks

grainlady_ks

Comments (16)

grainlady_ks

Olychick

Related Discussions

Olychick

annie1992

cookie8

sleevendog (5a NY 6aNYC NL CA)

lyfia
Original Author

booberry85

dcarch7 d c f l a s h 7 @ y a h o o . c o m

annie1992

mtnester

Olychick

Teresa_MN

sprout26

dcarch7 d c f l a s h 7 @ y a h o o . c o m

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Non-dairy but protein heavy snacks

Comments (16)

Related Discussions

lyfiaOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

lyfia
Original Author