Peanut Free Lunch Recipes

While peanuts and tree nuts are not created equal they can, according to allergy specialists cause an equally severe reaction in a person who suffers from a peanut allergy. Let me explain, even though peanuts are a 'legume' and nuts like almonds, Brazil nuts, cashews, hazelnuts, macadamias, pecans, pistachios, and walnuts are 'tree nuts'.

Those catering to people with nut and peanut allergies should bare in mind the following:

While a person who has a peanut allergy may not be allergic to all nuts it is safest to avoid them all due to the severity of a reaction. Like other allergies it is the protein in the peanut or nut that causes the reaction. It is critical to note that cooking peanuts or nuts will not reduce an allergic reaction. Roasting peanuts can even make a reaction worse.

Even a mild reaction to peanuts or nuts should not be ignored as any future reaction may be more severe in nature. A mild reaction could be a tingling, itching or a rash. If however, breathing or swallowing difficulties or fainting occurs immediate medical attention is necessary.

Tiny traces of peanuts or nuts can be as deadly as consuming larger amounts. Heed any 'trace' warnings on food packages. With this type of allergy you don't want to take chances with ingredients or cross contamination.

A person with a severe peanut or not allergy doesn't need to consume peanuts or nuts to have a serious or fatal reaction. Even handling the nuts or airborne proteins can prove deadly.

If a person with a peanut or nut allergy is vegetarian then a protein substitute like legumes, eggs, dairy or cheese should be added to their diet to make up for the lack of peanuts and other nuts.

Anaphylaxis is a serious matter. It is an extreme allergic reaction that for many allergy suffers can be potentially life threatening. The most common food causes are peanuts, tree nuts, fish, shellfish, dairy products and eggs.

Wasp or bee stings, natural latex, penicillin or other drugs may also cause an anaphylaxis reaction.

People with the above allergies and those aware of their allergy should be aware of the seriousness of anaphylaxis and the rapid onset of its initial signs. In most causes, it only takes seconds of contact with the allergen in order for a tingling sensation, itching or a metallic taste in the mouth occurs.

Also be on the look out for hives that can suddenly appear on the body, a sensation of warmth, severe asthma, swelling of the mouth and throat area, difficulty breathing, vomiting and diarrhea, cramping, a drop in blood pressure or loss of consciousness.

Calling 911 is imperative. Additionally, preloaded epinephrine (adrenaline) injection kits are a necessity and should be used at the first sign of an attack. Wearing a medical alert bracelet is also a wise idea.

Here are some of my family's favorite peanut-free sandwich ideas:

Corned Beef with Sauerkraut

The secret to this sandwich is to pour on a little Thousand Island dressing between the corned beef and sauerkraut. For best results, make on rye or whole grain bread.

Ham & Cheese on Whole Wheat

Layer slices of ham and Swiss or Cheddar cheese on whole wheat bread. Top with mustard and mayo and pack a dill pickle on the side for extra crunch.

Almond Butter, Banana & Sprouts on a Bun

Spread almond butter on a sausage bun. Wrap up. Send along a small banana and some alfalfa or bean sprouts (both are equally delicious) in a small plastic bag or container. At lunch time, have your child place the banana on the bun and top with sprouts.

Bacon and Cucumber on a Bun

Place bacon and cucumber on a whole grain bun. Spice things up with a little horseradish.

Meatloaf on a Bun

Layer thick slices of meatloaf on a whole grain bun. Top with mustard or lettuce and mayo.

Ham on a Hoagie

Layer slices of ham, American cheese, tomato, onion, pickles, and lettuce on a hoagie bun. Drizzle with Italian salad dressing. Wrap tightly.

Mini Subs

Make a miniature submarine sandwich out of a hot dog bun. Use pepperoni slices and other deli meats your child favors. Slice regular sized deli meat into thin strips. Add cheese and shredded lettuce. Pack a small container of salad dressing to pour on top at lunchtime.

Lunch won't be complete for my kids without one of their favorite dips.

Spinach Dip

1 cup sour cream
1 cup of mayonnaise
1 pkg. Knorr vegetable soup mix
1 pkg. chopped frozen spinach, thawed and drained

Mix sour cream, mayonnaise and vegetable soup mix together. Add spinach. Blend together. Serve with chunks of pumpernickel bread.

Cheddar Bacon Dip

2 cups Cheddar cheese, grated
8 ounce pkg. of cream cheese
4 slices of crumbled bacon
1/2 cup milk
1 tsp Worcestershire sauce
1/2 tsp dry mustard

Mix and microwave in individual sized containers for 30 seconds to one minute, depending on the size of the container. Stir and spoon into a wide-mouth thermos. Serve with crackers or breadsticks.

Here are some of my family's favorite nut-free muffin recipes:

Banana Chocolate Chip Mini Muffins

3/4 cup butter, at room temperature
1 cup sugar
2 eggs
2 tbsp honey
1/2 cup sour cream
1 cup banana, overripe
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 cup semi-sweet chocolate chips

Preheat oven to 350 F. Insert mini paper liners or spray muffin tins with cooking oil.
Whip butter and sugar together. Add eggs, honey, sour cream, bananas, and vanilla extract. Mix well. Sift together flour, baking soda and salt. Beat into wet ingredients until the mixture is light and fluffy. Mix in chocolate chips.

Fill muffin papers 3/4 full. Bake for 10 to 12 minutes until lightly browned.

Quick Apple Pecan Mini Muffins

1/4 cup chopped pecans
2 tbsp brown sugar
1 tbsp all-purpose flour
2 tsp butter, melted
1 pkg. apple-cinnamon muffin mix
1/2 cup grated apple, peeled

Preheat oven to 425 degrees. Insert mini paper liners or spray 18 mini-muffin cups with cooking oil. Combine pecans, brown sugar, flour and butter in small bowl. Prepare muffin mix according to package directions.

Fill each muffin cup 2/3 full. Sprinkle approximately 1 teaspoon pecan mixture on top of each muffin. Bake 12 to 15 minutes or until golden brown.

When it comes to recess snacks you can't beat a homemade snack mix. Here are some of my family's favorite allergy free mixes:

Cereal Trail Mix

2 cups toasted oat cereal
2 cups corn cereal
2 cups pretzels
3/4 cup raisins
1/2 cup sunflower seeds
2 tbsp margarine
2 tbsp brown sugar
1 tbsp cinnamon

In a large bowl combine everything with the exception of the margarine, brown sugar and cinnamon. Toss. Melt margarine in microwave or saucepan. Stir in brown sugar and cinnamon. Pour over the cereal mixture. Toss to coat. Bake 8-10 minutes in a 350 degree oven.

Trail Mix with Popcorn

4 cups popped corn
1 cup sunflower seeds
1 cup raisins
1 cup flaked coconut
Salt if desired

Combine ingredients.

Popcorn & Puffs Mix

4 cups popcorn
2 cups cocoa puffs cereal
2 cups mini marshmallows
2 cups semi sweet chocolate pieces

Combine ingredients.

Quick 'N Easy Cereal Mix

2 1/2 cups each of two of your child's favorite cereal
1 cup banana chips
1 cup raisins
1 cup sunflower seeds
1 cup semi-sweet chocolate chips

Combine ingredients.