Reply to Shelf stable snacks w/ some protein -- cannot contain any nuts or other allergens

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[quote=Anonymous]Roasted chickpeas, so many flavor possibilities.

There are now more bean and chickpea based crackers and chips, but I'm not sure of protein content. Could be good with guacamole. Or just put black or pinto beans into the guac itself. Blend if they would be picky about whole beans, starting with a little the first time and gradually up the bean content.

Frozen yogurt sticks and cheese sticks can last a while. We do those for summer camps and they're still cool by lunch.

Tortellini with vegetables, tomatoes and possibly homemade pesto (you can make pesto with pumpkin seeds if those are okay) or you can blend silken tofu into a pesto or sauce. Not shelf stable but fine taken from them fridge from morning till lunch.

Similarly frittata and Spanish tortilla (eggs, onions, potatoes) can be eaten room temp.
As can hard boiled eggs

Protein powder in smoothies

Tofu, can marinate in tamari. Can keep from morning till lunchtime.

Celery logs with cream cheese filling and raisin ants

Edamame

There are a zillion bars out there with different combinations of allergens avoided that would be more shelf stable than most of my recommendations.

Alternatively you can try a high protein and fiber breakfast and a healthy dinner and just stress out less about lunch and snacks, knowing that they've gotten good food over the course of a day. Typical Continental American breakfasts are carb heavy, but you can flip the day and eat that shelf stable stuff for lunch (bagels etc) and have more complete meals for breakfast and dinner.[/quote]

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