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BTD Forums  /  Live Right 4 Your Type  /  Packable breakfast and lunch ideas for an O nonnie
Posted by: ruthiegirl, Wednesday, September 1, 2010, 3:13pm
DD1 is giving the O nonnie diet a try, after not seeing any positive health changes from the O secretor diet.

We're trying to figure out what she should pack to eat at school. If the scholarship works out for the private school, she starts on September 13th and has a very long day; she'd need to pack both breakfast and lunch every day. (If she goes to public school, she'll have a smoothie before school, pack a snack, and eat lunch at home after school lets out.) The private school provides milk and has a place for the girls to store their own cereals, or they can eat a breakfast entirely packed from home. She won't have access to a toaster or blender. Lunches need to be brought from home (or purchased from local kosher restaurants, none of which are likely to have compliant food.)

Our original plan was to buy Nature's Gate granola cereal to keep at school, and ask the school if she could keep packaged (and certified kosher) soymilk in the fridge to eat with her cereal. Now that both soy and oats are no longer options, we're clueless what she can pack for school breakfasts. Since this is a kosher school, and they'll be serving milk, she can't have any meat with breakfast.

We also need some school lunch ideas, as spelt bread isn't an option anymore either. Are there any commercially available breads that are OK for O nonnies? Any recipes for O nonnie-compliant bread that won't fall apart when sliced for sandwiches? How about bread-free packable lunch ideas?

Posted by: Lola, Wednesday, September 1, 2010, 3:35pm; Reply: 1
is this the not so compliant daughter?
I d first have her write down all the things she wishes to have on lunch breaks....
and go from there, substituting wherever possible and wherever she is willing
Posted by: Jerome, Wednesday, September 1, 2010, 4:13pm; Reply: 2
Just a few ideas: rice/quinoa porridge, rice milk, eggs...I make flax bread every week, and it holds up pretty well for sandwiches...also seaweed is easy to prepare, as are sardines
Posted by: geminisue, Wednesday, September 1, 2010, 4:33pm; Reply: 3
oat bran,mixed with almond slivers, walnuts, dried cherries (toasted in oven with agave and olive oil) (or just like it is with compliant milk)

make a meatloaf with compliant seasoning & herbs and add eggs or egg whites to hold together.  (make sandwich or not) (have flaxseed bread loaded with seasonings for flavor)

any meat, poultry, or fish

veggies, fruits, Use an ice pack in a lunch box, if need be.
Posted by: ruthiegirl, Wednesday, September 1, 2010, 6:10pm; Reply: 4
Lola- she's not so compliant when she goes away for the weekend and eats what the host family prepares. She plans to be fully compliant with meals she packs for school.

Cutting out cheese is too much for right now, so she's going to continue eating the O secretor cheeses (feta, goat cheese, and mozzarella) but she's cutting out all the other "not good for O non secretor" foods: oats, spelt, cinnamon, soy, etc. Those 3 cheeses are the only thing she plans to have that aren't on the O nonnie diet, and she may cut those out later if necessary.

Oh, and it's definite. She's going to the private school- transportation is even worked out. Her father is driving the school bus.
Posted by: Peppermint Twist, Wednesday, September 1, 2010, 6:24pm; Reply: 5
Quoted from ruthiegirl
We also need some school lunch ideas, as spelt bread isn't an option anymore either. Are there any commercially available breads that are OK for O nonnies? Any recipes for O nonnie-compliant bread that won't fall apart when sliced for sandwiches? How about bread-free packable lunch ideas?

Ruthie, I pack my lunch in a Gladware container every day for work, and one thing I often do is make what I call "un-sandwiches", which is to say that I take whatever I would normally put into a sandwich and I instead mix it into some Lundberg (to be specific!) brown basmati (HAS to be brown, the white is TOTALLY DIFFERENT and just basically pure starch, whereas the brown is FABULOUS) rice, which I already have made in the fridge.  I keep a big ole' batch in there, which I simply boil in water, with Frontier (again, I'm being specific in my suggs today  ;D) adobo seasoning liberally added to the water, as well as one cut-up fresh onion.  Sometimes I also add peas and/or carrots.  Then, like I said, I keep a big batch of this cooked rice mixture in the fridge, so it is literally ready to go, just like a loaf of bread for sandwiches would be.

So, like yesterday, I had Applegate Farms organic turkey breast, fresh organic basil leaves, organic Spectrum mayo (I know, avoid, but I do use it--you could just use olive oil if you prefer), organic olive oil, organic lime juice, sea salt, and organic curry powder and garlic powder, mixed together.  If it had been a sandwich, it would have been turkey and fresh basil with curried garlic mayo, ya know?  But instead it was a cold rice salad.  I also make more tabouleh-reminiscent versions, using fresh spearmint leaves and whatever protein and other veggies, and whatever dressing, etc.

Dude, I don't miss sandwiches at all.  ...Especially since I sometimes HAVE a sandwich on 100% rye w/flaxseed (French Meadows brand).  As a Gatherer, I can have rye, yay!  But it does have gluten, so you might want to stick with the brown basmati rice, which is the only grain I eat basically daily.  LOVE it.

edited to add:  I forgot, I also had organic grape tomatoes in my "un-sandwich" yesterday.  Oh YEAH, babe!
Posted by: Peppermint Twist, Wednesday, September 1, 2010, 6:26pm; Reply: 6
P.S.  Oooh, since she still does dairy, I'll confess that I do, too and I make a FAB feta-plain yogurt-organic mayo-olive oil-lime juice-tons of garlic-sea salt dressing.  You can do all sorts of cool stuff with feta in rice salads, a.k.a., rice "un-sandwiches".


(P.P.S.  Gladware has changed my life.)
Posted by: DenverFoodie, Wednesday, September 1, 2010, 7:39pm; Reply: 7
Here's a good one for breakfast or lunch.  For lunch you could add a compliant meat protein as well.
Posted by: ruthiegirl, Wednesday, September 1, 2010, 7:43pm; Reply: 8
The link didn't work- it took me to an empty recipe page.
Posted by: Victoria, Wednesday, September 1, 2010, 7:54pm; Reply: 9
Can you find soymilk in small individual-sized packs?
Posted by: DenverFoodie, Wednesday, September 1, 2010, 8:01pm; Reply: 10
Quoted from ruthiegirl
The link didn't work- it took me to an empty recipe page.

Try it this time.
Posted by: Lola, Wednesday, September 1, 2010, 10:36pm; Reply: 11
fixed the one above as well! ;)
Posted by: Melissa_J, Thursday, September 2, 2010, 5:06am; Reply: 12
You can get small single serving packages of rice milk, and maybe even almond milk.

Have you thought of trying genotype diet?  It usually gives some more dairy options.  Is she allowed eggs at breakfast?  I'm not too familiar with kosher rules, but if she can, then boiled eggs may work.  They have little containers with an ice pack built into them, I think the brand I have is Fit & Fresh.  I often forget to refreeze the ice pack...need to do that right now in fact.

Puffed millet is a good healthy cereal as well, throw in some pecans.  Puffed rice doesn't work with rice milk (it dissolves), but puffed millet works well.  Compliant nuts would be great with a meatless breakfast.
Posted by: Melissa_J, Thursday, September 2, 2010, 5:16am; Reply: 13
Oh and check recipebase for granola recipes, here's one:

Flax crackers could also be good for breakfast or snack. is a basic recipe, I usually use lemon juice in place of the soy sauce or liquid aminos.  Lime juice works well too, it's just for flavor.  You can put fruit or veggie puree in them as well as any nuts.  Chia seeds can be used along with, or in place of, the flax seeds.  The crackers are very high fiber, so don't overdo it, balance it out with other foods.
Posted by: jeanb, Thursday, September 2, 2010, 12:23pm; Reply: 14
Does your daughter eat on the bus or does she eat once she gets to school?

Mornings when we are out of the house before 7, I will make a fritata with vegetables and dole the portions into containers that I wrap in aluminum foil. My kids will eat on the bus or train.  I also make fruit salads to take along.

They also like to eat cold burgers for breakfast.  They usually drink water or tea depending on how cold it is outside.  

I have found sprouted grain English muffins and I will make eggs to fit in the muffins once in a while.

I am usually up at 5 and I can't physically eat until 7 or later, so I find it hard to be creative with breakfast (don't like the taste of food first thing in the morning). I will often eat hard boiled eggs and some nuts or seeds or a rice cake with some sort of nut butter.  I often will have some leftovers from the night before like a piece of meat and some veggies.  I have been known to have a salad with hard boiled eggs for breakfast.

Lunches in the winter are usually leftovers from the night before.  I also make a lot of soups and stews that I freeze and let thaw over night.  I will heat up in the morning and put in a thermos so they don't need to line up for the microwave.  My kids prefer hot food for lunch.  I will often make a roast on Sundays and use it for lunches as well.  The kids will eat it cold on a salad.
Posted by: ruthiegirl, Thursday, September 2, 2010, 3:36pm; Reply: 15
OK, some clarification: She does not plan to eat on the  bus. She gets to school, they do morning prayers, then have breakfast, and then start classes. I know they have a refrigerator (but I don't know if individual students can keep food in there, or if it's just for shared foods) and plenty of space to store shelf-stable foods such as cereals. I do not know if they have a microwave or hot water urn available for student use.

Soymilk is out for O non-secretors; that was our plan for when she was following the O secretor diet. I'm not sure if there are any commercially available nut or rice milks that don't have avoid ingredients- that's one of the reasons I started making my own rice milk.

I'm sure it's fine for her to pack a "brown bag" breakfast from home each day, but I'm not sure what their policy is on leaving food at school without a reliable kosher certification on the package. So, for now, I want ideas for breakfasts and lunches she can pack from home each morning.
Posted by: paul clucas, Friday, September 3, 2010, 1:02am; Reply: 16
You know what I am going to say:  (evil)     .... Rice Wraps

Check these out.
Posted by: jayneeo, Friday, September 3, 2010, 3:25am; Reply: 17
rice cakes...lundberg. with almond butter.
Posted by: ruthiegirl, Sunday, September 5, 2010, 2:50pm; Reply: 18
Paul- those products are WAY beyond my budget. I don't generally buy those kinds of convenience foods- I buy ingredients and reusable containers.
Posted by: ABJoe, Sunday, September 5, 2010, 8:17pm; Reply: 19
You may be able to make crepes using a compliant flour to use as a wrapper for a breakfast burrito.
Posted by: ruthiegirl, Sunday, September 5, 2010, 8:27pm; Reply: 20
I still don't know if she'll have access to a microwave- and a cold breakfast burrito sounds nasty!

School starts on Monday September 13th, and I need some breakfast ideas for that first week. I need something that tastes good room temperature.
Posted by: 10161 (Guest), Sunday, September 5, 2010, 9:30pm; Reply: 21
Coming from a kosher home and going to strictly kosher schools I understand the meat/milk problem.
I happened to be at a Bat Mitzva kiddush lunch yesterday and was suprised to find that there were quite a few foods I could eat. Lets cut it down to the macros and it depends on your daughter's taste and social pressure (she wants her food to look attractive to her friends and they will want to share with her if it looks good - this is so important, especially if it is a new school!). Doing the parve route does cut down the options but here is what I can come up with:

1) Lean Proteins: Canned Tuna/Canned Salmon/Cheeses - my kids take cheese sticks/Hard boiled eggs/Protein Powder (the O compliant protein doesn't taste nice it needs improvement, J Robbs Egg White Protein tastes a lot better). You can mix protein powder into rice crispie bars and you can mix it into any grain or drink). I have found that cold millet and egg holds ground turkey and fish together. You can mix ground fish (or turkey) with egg and chopped onion dole them into muffin trays and bake them. I think it would be best to freeze them and take them frozen to school and let them defrost there. If school doesn't allow cooked food from home maybe you can talk to one of the local kosher restaraunts and ask them if they have some type of gefillte fish that could be compliant. At the least they could put together a tuna/egg salad and add olive oil instead of mayo. You can roll proteins in lettuce...Can she eat adzuki beans or lentils mixed with rice in a thermos? or rice pasta? How does she digest garbanzos? My kids love sabra hummous - and although they are O's it agrees with them.

2) Carbs: I have the same crumbling sandwich problem even with spelt. Pectin helps somewhat - add 1 tsp to your recipe, it jells the crumbs and is compliant. Adding eggs helps prevent crumbing in general - more of a brioche type challah - tastes great with added protein. I haven't tried rice flour challah though...Would she agree to eat sprouted bread and take it in a chunk? (I don't know if sprouted spelt/kamut/wheat is OK for O nonnies). There is a great O nonnie cookies recipe with rice flour and bananas in the recipe database - very yummy, you could add protein powder to that. I make "rice crispie treats" with Almond butter, Rice Syrup, Rice Crispies and O compliant protein powder - Freeze them and wrap them in foil. I have a recipe in hebrew for gluten free pitas. It is made with rice flour. I just don't have the time for that kind of labor. If you would like me to translate it for you please tell me! ;)

Here I am giving you ideas and I am in a total rut - My kids don't agree to take thermos s this year. They say it comes out sludgy. So I am mainly making spelt bread with turkey/eggs/mozarella/
Posted by: jayneeo, Sunday, September 5, 2010, 9:41pm; Reply: 22
brkfst:  rice crispies to eat with milk (can nonnies have stevia?)
           hardboiled egg
lunch: rice cakes with hummus, and sometimes almond butter (not together) plus fruit......
Posted by: yvonneb, Tuesday, September 14, 2010, 8:04pm; Reply: 23
Quoted from ABJoe
You may be able to make crepes using a compliant flour to use as a wrapper for a breakfast burrito.

From experience...unless there is gluten in the flour it doesn't want to stay together in the pan. There is a thread for bread substitutions  . I used to make waffles but find the 'un-sandwich' (great word!) much easier.
Eating cooked veg and meat cold is only a matter of changing ones way of thinking- it is tasty!
I take the point though of the food needing to LOOK attractive and tasty.
My mum used to send me to school with homemade muesli in a clear glass jar- looked like something the cat puked up even though I loved it! Got awful slagging/ teasing from my class mates : )
Maybe a cool looking container/ flask/ cutlery would help? Stickers anyone??

Since your daughter started school yesterday, let us know how you got on!
What did you pack her for her first day? And was it successful?

Hope it will all work out for her! Good luck!

Maybe Dr.D needs to bring out a book for mums : "Lunch right for your pupil"  : )   : )
Posted by: ruthiegirl, Tuesday, September 14, 2010, 8:12pm; Reply: 24
You know, I'm not even sure! She packs her own foods. I did bake some 100% rye bread while she was in school yesterday, and she sliced it up last night (she's better at making thin, neat slices than I am so I left that job for her) so I think she might have packed a sandwich for today. I did see her packing up a salad, but I'm not sure what else she packed with it.

She baked a batch of banana muffins on Sunday and packed those for breakfast yesterday and today.

I'm wondering if I should bake more muffins for her, before I start on the family dinner. I just finished some spelt/oat cookies for DS and DD2, so the oven is available...
Posted by: Vicki, Wednesday, September 15, 2010, 4:02am; Reply: 25

Fritatta is easy to make and has flexible ingredients when you get bored.  I make one with 3 eggs with a little water/salt and herbs and veggies in a 6-7" fry pan with ghee or olive oil.  I cut it up like "pizza" slices - easy to keep at room temp until breakfast and easy to eat even with my hands like pizza.

I love it with spinach/tomato, cilantro/onion, parsley/green onion, etc.  
Posted by: ruthiegirl, Wednesday, September 15, 2010, 2:02pm; Reply: 26
So far she's been doing well with muffins for breakfast, and lunches have been salads and/ a sandwich on homemade rye bread. I'm willing to keep baking her muffins for breakfast- the ones I made yesterday had banana, lots of eggs, almond meal, brown rice flour, and a little agave.

It turns out that there are two microwaves available for student use: one for meat and one for dairy. She asked about using it for heating up homemade food (as opposed to heating up food from a kosher restaurant or packaged food with kosher certification; ie, is our kitchen "kosher enough" for their standards) and she's waiting to hear back. If she can use the microwave, it will give her a lot more options.
Posted by: LovetoRead, Sunday, September 19, 2010, 1:32pm; Reply: 27
I eat organic millet puffs cereal made by Nature's Path.  It's really cheap and although it is a puffed cereal and is really actually fills me up.  I put a little agave on it and it's great.  I buy them at Whole Foods really cheap, believe it or not!  Oh, and there are no added ingredients...just organic millet.

I also like to eat turkey bacon for breakfast....I buy a minimally processed kind with no preservatives, etc..from whole foods.  Both of these are quick and easy.

For lunch I either eat a spiced up salad with lots of goodies in it (like spicy turkey breast, grapes).  (Oh and as an O only compliant cheeses are parmesian and peccorino romano...just FYI.)  If I want something different I will have a homemade lentil soup.  On a weekend or my day off, I chop up all kinds of compliant veggies (kale, collard greens, carrots, onions, golden beets, tons of compliant spices) and I cook them up in some olive oil.  I make a huge batch and use half to make lentil soup, and the other half to just have in my fridge to eat with dinners (mix with quinoa pasta and pesto with parm...YUM).  I use the same 7 qt pan and just add veggie stock and red lentils (which have been soaked in water and lemon juice)...then just cook for 45+ minutes.  

It sounds like a lot of work, but if you make a huge batch, then you have enough for a week or more....lunches and dinners!  This is the only thing that keeps me on this diet....if I don't have something in the fridge that I can grab and heat up...I go for the junk.  SO I've learned to do the work once a week and benefit all week long.

By the way, the pesto I make as well.....I grow tons of basil during the summer and make large batches and freeze them in ice cube trays.  That way I can pull out a few cubes when I want and add it to any dish.  I can't get enough!!!

Of course after reading all this, I can't rememeber if you said she had access to a microwave or not....sigh...  Well, anyway....good luck!
Posted by: Drea, Sunday, September 19, 2010, 5:47pm; Reply: 28
Quoted from LovetoRead
By the way, the pesto I make as well.....I grow tons of basil during the summer and make large batches and freeze them in ice cube trays.  That way I can pull out a few cubes when I want and add it to any dish.

What's your pesto recipe? I grew basil this year and only managed one batch which didn't turn out as good as I've made in the past. I can't remember what I used to do lol!.
Posted by: snazzyshazz, Saturday, December 11, 2010, 10:26am; Reply: 29
Hi Ruthiegirl,

I am struggling with the same issues that you are...just found out I am a nonnie. I hate cereal of any kind  :-/ , so am presently eating omelettes.

I noticed you make your own rice milk. My hunter hubby has rice milk on his quinoa muesli each morning. Could I trouble you to tell me how you make it? Many thanks. ;D

Posted by: Lola, Saturday, December 11, 2010, 5:40pm; Reply: 30
1/2 cup cooked rice in the blender with 1 - 2 cups water (depending on how thick you like your "milk". Blend on high for a few minutes, then strain through either three layers of cheesecloth or a very fine-meshed strainer.
Posted by: snazzyshazz, Saturday, December 11, 2010, 7:03pm; Reply: 31
Thanks, Lola. Is it better to use one rice over another...brown over white? Or is it more just a matter of taste?
Posted by: Lola, Saturday, December 11, 2010, 8:13pm; Reply: 32
that also has a value depending on gt.......
a swami will give you the right value depending on your variables and health issues
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