New Zealand: Autumn Preschool/Kindergarten Menu Ideas (Nut-Free)

Looking for nut-free menu planning inspiration? In this article, we’ll look at an extensive list of Preschool/Kindergarten menu ideas for Autumn.

Want help planning out your menus? We’ve created a Preschool/Kindergarten menu planner that you can use to store meal ideas, take notes and plan your term meals.

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Autumn Nut-Free Meal Plan Ideas for Preschool/Kindergarten in New Zealand

In today’s diverse preschool environment, ensuring the safety and well-being of every tiny scholar is paramount. As food allergies, particularly those related to nuts, become increasingly prevalent among our youngest population, the significance of nut-free meal planning has never been more crucial. These allergies, which can range from mild irritations to life-threatening anaphylactic reactions, pose real challenges and dangers to children. By prioritizing nut-free meal planning, preschools not only protect their susceptible students but also foster an inclusive environment where every child, regardless of their dietary restrictions, can enjoy meals without fear. In doing so, we’re taking a proactive step in ensuring that our educational spaces remain safe havens for learning, growth, and nourishment. Let’s look at some examples of healthy, cost-effective meals, using local seasonal ingredients, that you can put on the nut-free menu for children during Autumn in your Preschool/Kindergarten kitchen in New Zealand.

Autumn Nut-Free Menu Ideas

1. Pumpkin and kumara soup: A comforting and nutritious soup made with locally grown pumpkin and kumara (sweet potato), blended to a smooth consistency. Served with whole grain bread.

2. Vegetable frittata: A colorful and protein-packed dish made with seasonal vegetables such as capsicum, zucchini, and spinach, mixed with eggs and baked until golden. Served with a side of mixed greens.

3. Beef and vegetable stir-fry: A delicious stir-fry made with lean beef strips, a variety of fresh vegetables like broccoli, carrots, and snow peas, and a flavorful sauce. Served with brown rice.

4. Fish tacos: Fresh fish fillets coated in a light batter and baked until crispy. Served in soft tortillas with shredded lettuce, diced tomatoes, and a tangy yogurt sauce. Accompanied by a side of roasted seasonal vegetables.

5. Chicken and vegetable curry: A mild and aromatic curry made with tender chicken pieces, a medley of seasonal vegetables, and a creamy coconut milk sauce. Served with steamed basmati rice.

6. Lentil and vegetable stew: A hearty and nutritious stew made with locally sourced lentils, seasonal vegetables like carrots, potatoes, and celery, and flavored with herbs and spices. Served with whole grain bread.

7. Beef and vegetable meatballs: Lean ground beef mixed with grated vegetables like courgette and carrot, formed into bite-sized meatballs, and baked until cooked through. Served with a tomato-based sauce and whole wheat pasta.

8. Roasted vegetable and quinoa salad: A colorful salad made with roasted seasonal vegetables such as beetroot, pumpkin, and parsnip, tossed with cooked quinoa, fresh herbs, and a light vinaigrette dressing.

9. Chicken and vegetable skewers: Tender chicken pieces and a variety of colorful vegetables like bell peppers, cherry tomatoes, and mushrooms, threaded onto skewers and grilled until cooked. Served with a side of couscous.

10. Vegetable and cheese quesadillas: Whole wheat tortillas filled with a mixture of sautéed seasonal vegetables, grated cheese, and lightly grilled until the cheese melts. Served with a side of salsa and sliced avocado.

11. Baked salmon with roasted vegetables: Fresh salmon fillets marinated in a lemon and herb mixture, then baked until flaky. Served with a medley of roasted seasonal vegetables like potatoes, carrots, and Brussels sprouts.

12. Vegetable and lentil curry with rice: A flavorful curry made with a variety of seasonal vegetables, lentils, and aromatic spices. Served with fragrant basmati rice.

13. Turkey and vegetable meatloaf: Lean ground turkey mixed with grated vegetables like zucchini and carrot, formed into a loaf shape, and baked until cooked through. Served with a side of mashed potatoes and steamed green beans.

14. Roasted vegetable and chickpea salad: A vibrant salad made with roasted seasonal vegetables like eggplant, bell peppers, and cauliflower, combined with chickpeas, fresh herbs, and a tangy dressing.

15. Chicken and vegetable noodle stir-fry: Tender chicken strips stir-fried with a colorful assortment of seasonal vegetables like bok choy, carrots, and snap peas, tossed with cooked noodles and a light soy-based sauce.

These nut-free meals are designed to provide a balance of nutrients, flavors, and textures, using commonly available seasonal ingredients in New Zealand during autumn

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