5 Gluten-Free School Lunch Ideas That Are Easy And Healthy
At Ordo, we understand how challenging it can be to pack gluten-free school lunches that are nutritious, delicious, and above all, safe.
If you’re looking to open your kids' lunch at the end of the day and see that everything was devoured—we’ve got you covered with five, fresh and fun, gluten-free school lunch ideas to inspire you.
While these homestyle lunches are easy to prepare, Ordo provides an even easier solution to allergy-friendly school lunches—keep reading to find out how.
1. Chicken Cauliflower Burrito Bowl
To kick off the list, we’ve got a super easy one for ya! This recipe is a combination of tender slow-cooked chicken topped with homemade guacamole, sour cream, and black olives over cauliflower rice. It's the perfect way to get a variety of foods all at once that the whole family is sure to enjoy.
1 pound chicken breasts or thighs
1 ½ cups salsa
1 tablespoon oil
1 head cauliflower, riced (about 4 cups)
¼ cup chopped cilantro, divided
1 cup shredded cheddar cheese
4 ounces guacamole
4 ounces sliced black olives
Sour cream, for serving
In a slow cooker, place chicken and salsa. Cook on high for 4 hours or 6 hours on low. Prior to serving, shred between two forks.
In a large skillet, heat oil over medium-high heat. Add the riced cauliflower and sauté, for about 5 minutes until the cauliflower rice is heated through and tender. Add in the cilantro, stir to combine, turn off the heat.
Assemble bowls by making a base of cauliflower rice, topping it with shredded salsa chicken, cheese, guacamole, black olives, sour cream, and additional cilantro.
2. Quinoa Tabbouleh
Another one of our favorites is this Quinoa Tabbouleh salad that is gluten-free, vegetarian and packed with nutrients. All it requires is cooking your quinoa and preparing your dressing for a colorful and delicious meal.
½ Cup Tabbouleh
⅓ Cup, roughly chopped
1 ¼ cups tomatoes, cut into 1cm dice (no need to remove the seeds)
½ Cup cucumber, cut into small dice
1 tbsp olive oil
2 tbsp balsamic vinegar
Juice and zest
Drop of vanilla extract
1 tsp rice syrup or agave
Pinch of Himalayan pink salt
½ garlic clove , crushed
¼ Cup salad leaves , to serve
Cook the quinoa following pack instructions, then set aside to cool.
Make the dressing by adding the olive oil, vinegar, lemon juice, vanilla extract, rice syrup, pinch of salt and garlic into a jug and whisk until smooth. Mix this into the quinoa and mix together with all the other ingredients. Serve on a bed of salad leaves.
3. Kale Turkey Wraps
Next up on the list is a fun twist to a classic lunch item. One of the biggest frustrations when going gluten-free is finding good bread. This recipe uses kale leaves instead of bread to not only make it healthier, but tastier!
1 tablespoon cranberry sauce
1 teaspoon Dijon mustard
3 medium lacinato kale leaves
3 slices deli turkey (about 3 ounces)
6 thin red onion slices
1 firm-ripe pear, cut into 9 slices
Mix cranberry sauce and mustard in a small bowl. Spread on kale leaves. Top each leaf with a slice of turkey, 2 slices red onion and 3 slices pear.
Roll each leaf into a wrap. Cut each wrap in half, if desired.
4. Spicy Chorizo Nachos
Got an adventurous eater? Try these flavorful spicy chorizo nachos with a flavorful kick. The great thing about this recipe is that it's an easy crowd-pleaser, which of course, you can customize to your liking.
Preheat the grill on high and arrange the corn chips over the base of a shallow 22x32cm ovenproof dish.
Sprinkle with chili powder and top with chorizo and cheddar
Cook the nachos under the grill for 3-5min or until the cheddar melts and the chips are golden.
Top the nachos with the salsa and sour cream. Sprinkle it with coriander and serve.
5. Deconstructed Salad
Last but not least, we have a great low-carb option for you and your kids. The best thing about salad is all of the yummy toppings! Which is the highlight of this balanced and delicious recipe, not to mention, the quick prep time.
½ avocado, cubed
4 slices deli turkey, rolled and sliced
½ cup grape tomatoes halved
1 slice Provolone or Mozzarella cheese, cubed
¼ cup pitted black olives
1 tablespoon basil pesto
To a glass lunch container, add the avocado, deli turkey, tomatoes, Provolone cheese, and olives, making alternate rows of each.
Pack the pesto into a mini sauce container. Prior to serving, drizzle the pesto over the salad.
What is Ordo?
As mentioned before, we provide an easier way to get safe and healthy gluten-free school lunches. We are a K-12 food delivery service that partners with local chefs and restaurants to bring your school homestyle options. Our team works with schools to provide a rotating menu that all students can enjoy, regardless of allergies or sensitivities.
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