If your school-age kid suffers from food allergies, you know that preparing lunches that are suitable for your daughter and enticing enough to make her ignore the siren call of the school cafeteria’s Taco Tuesday can be a challenge. That's why we've created this menu of lunchroom suggestions that not only address the seven food allergies kids are most likely to have but also make the grade nutrition-wise.

Remember to always read labels carefully to make sure the ingredients in these lunch suggestions are safe for your child to eat; formulations and cross-contamination security measures can vary by company and product.

Peanut Allergy: Can’t Do PB&J?

Try a peanut-free nutty spread like sunflower seed butter. Spread whole-wheat bread with (made in a nut-free facility) sunflower seed butter and banana slices. Pack with celery slices, and an apple.

Or something different:
• Make-your-own parfait.
Send a single-serving container of Greek yogurt with individual bags of your child’s favorite whole-grain cereal and blueberries. Pack with a bag of carrot sticks.

• Soup and crackers. Pack an insulated container filled with chicken noodle soup and send along a bag of whole-wheat crackers and a container of cubed cantaloupe.

Tree Nut Allergy: Can’t Do Store-Bought Granola?

Try a nut-free make-it-yourself yogurt mix-in like DIY Trail Mix. In a bag, combine the ingredients: Raisins, whole-grain cereal, and roasted edamame. Pack with a container of yogurt, sliced strawberries, and handful of raw string beans.

Or something different:
• Make your own pizza.
In individual containers, pack 2-3 mini whole-grain pita breads, tomato sauce, shredded mozzarella cheese. Pack with green pepper slices and sliced kiwi.
• Mini waffle-wiches. Prepare four mini whole-grain waffles according to package instructions. Spread two with sunflower seed butter (produced in a nut-free facility) and raspberry preserves. Top each with another waffle. Pack with baby carrots and a banana. 

Dairy Allergy: Can’t Do String Cheese?

Try a dairy-free finger food like guac dippers. Send a single-serving pack of guacamole with individual bags of red pepper and jicama sticks, black beans, and baked tortilla chips.

Or something different:
• Overnight chocolate oats.
The night before, mix ¾ cup rolled oats, 1 cup chocolate almond milk, 1 tablespoon chia seeds, ¼ teaspoon vanilla extract in a thermos. Refrigerate until morning. Pack with a squeeze pack of almond butter and raspberries for your child to drizzle on top.

• Almond butter wrap. Spread a whole-wheat tortilla or lavash with almond butter, apple butter, and coconut; then roll up. Pack with cherry tomatoes and raspberries.  

Egg Allergy: Can’t Do Hard-Boiled Eggs?

Try an egg-free picnic-style lunch like Hummus Dippers. Send an individual container of hummus packed with bags of carrot and cucumber slices, whole-wheat pita triangles, and dried figs.

Or something different:
• Cool quesadilla.
Whole-wheat flour tortilla with shredded Monterey jack cheese, melted in a skillet or panini press, folded in half, and cut into triangles. Pack with a container of salsa and an orange.

• Turkey-and-apple sandwich. Whole-wheat bread smeared with a little brie cheese and stuffed with turkey breast and thin Fuji apple slices. Top with mustard or apple butter. Pack with baby carrots and a side of ranch dressing.  

Fish/Shellfish Allergy: Can’t Do Tuna Salad On White?

Try a fish-free tuna stand-in like "Chickpea of the Sea Pita." Stuff a whole-grain pita bread with chickpea “tuna salad”—mash chickpeas slightly with a fork (they should mostly retain their round shape), mix with mayo, chopped celery, and salt and pepper to taste. Pack with sugar snap peas and a pear.

Or, something different:
• DIY lunchable.
Using individual containers or baggies, pack small slices of Swiss cheese, small slices of roast beef or turkey breast, whole-grain crackers, and cucumber slices. Pack with red grapes.

• Tomato-and-mozzarella mix. Mix cherry tomatoes with small balls of mozzarella cheese; toss with olive oil and balsamic vinegar. Pack with whole-grain crackers and clementines.  

Wheat Allergy: Can’t Do Bread?

Try a wheat-free roll-up like turkey-and-cheese pops. Roll a slice of turkey and a slice of cheese, skewer with two or three small gluten-free pretzel sticks to secure in place and cut into individual “pops.” Pack with extra gluten-free pretzel sticks and a banana.

Or something different like:
• Make-it-yourself tacos.
In individual containers pack two small corn tortillas (double check they’re gluten-free), black beans, guacamole, salsa, and shredded cheddar cheese. Pack with a peach.

• “I can eat it” pasta salad. Toss cooked gluten-free pasta with chopped carrots, bell peppers, leftover chicken breast, and olive oil and red-wine vinegar. Pack with green grapes.

Soy Allergy: Can’t Do Soy Butter?

Try a soy-free spread like tahini and honey. Mix tahini (sesame seed spread) with honey, spread on whole-wheat bread as you would peanut butter and top with thin Gala apple slices and a sprinkle of cinnamon. Pack with carrot and celery sticks.

Or something different:
• Turkey sushi roll.
Spread a spinach tortilla with spreadable cheese, top with a slice of turkey breast. Sprinkle with shredded carrots and julienned cucumber. Roll tightly, secure with toothpicks and cut into four slices. Pack with an apple.

• Pasta butterflies. Toss cooked bowtie pasta with chopped baby spinach, cherry tomatoes, feta cheese cubes, olive oil, and red wine-vinegar. Pack with blueberries.