Tonight was a lesson in why it is nice to have two lunchboxes. I made a great kale, basil, and walnut vegan pesto based off of Chef Chloe’s recipe in Chloe’s Vegan Italian Kitchen (one of my favorite cookbooks ever!), and both kids enjoyed it so much that they were eating it by the spoonful with and without pasta! Whenever we have leftovers that were such a hit, I try to incorporate them into the next days lunchbox, so Little Miss Peanut and I used the pesto pasta in not one but two lunchbox compartments! We added Asian pear penguins, Chao original slices with carrots and tomatoes, and a peppermint.
I had just put the lunchbox in the fridge and was cleaning up the kitchen when it hit me . . . two kids in Little Miss’ class have peanut and tree nut allergies and her whole preschool is tree nut and peanut free.
Time for take 2! I transferred the side items to the other lunchbox and tossed some extra leftover pasta with tomato sauce. Phew! Glad I didn’t send any of her sweet classmates into anaphylactic shock!
We are lucky that our little peanuts are not allergic to any foods, peanuts or otherwise! My mother in law is allergic to corn, carrots, shrimp, and chocolate, so with our vegan diet and her allergies, cooking Thanksgiving dinner should be an adventure! What allergies do you have to worry about when you feed your kiddos at home or school?