We dropped the kids off for their week at camp on Saturday! This camp is very special to us – my husband and I were campers as kids and we met there while working as counselors one summer. We consider it a privilege to send our kids each year. Plus, it gives us a week to spend together – just the two of us.
Our youngest has a gluten sensitivity right now, so prior planning and working closely with the kitchen staff was very important. Many summer camps don’t yet have dietary options for children with allergies. It’s critical for many parents to send foods with their kids, ensuring they can enjoy the week without getting sick. Most dining halls rely heavily on breads and flours, so I packed lots of gluten-free food for my daughter for the week.
This was my first year packing my daughter’s food. To be completely honest, it really stressed me out. I was concerned I wouldn’t send enough, causing my youngest to not have enough to eat. I’m sure some of you are in the same position, so I thought it would be helpful to share a list of foods I sent her with.
What I packed:
(The camp offers a salad bar and fruit bowl, so I didn’t worry about packing fruit or veggies)
- Hard Boiled Eggs
(most of the breakfast food served is based on wheat flours)
- Plain whole yogurt
(I bought the Straus brand)
- Applegate Organic Sliced Roast Beef and Turkey
- Bell Pepper and Seed Crackers
- Organic cheddar and monterey jack cheeses
(cut into wedges and put in a container)
- Applegate Sausages
(cooked and individually wrapped)
- Coconut cake
(a nutrient dense cake – cut into large squares and individually wrapped)
- Grain Free Graham Crackers
Bell pepper and seed crackers are one of our favorite snacks. Five ingredients and very little hands-on work make them an easy snack to keep on hand. We prefer to eat them with some good organic butter on top (such as Organic Valley Pastured Butter). They’re also great with a thin slice of cheese.
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