Saturday, January 7, 2012

Day Three hundred and forty-one

Parmesan basil focaccia (recipe: Gluten Free on a Shoestring) made with the artisan gluten-free flour blend.  I've moved my basil plant indoors so that we can enjoy it year-round, and this was a great way to use some up.

Dinner: Turkey burgers (with green pureed vegetables, ala Sneaky Chef), Parmesan basil focaccia, baby spinach and tomatoes, and fresh pineapple.

School lunch for tomorrow: Diced chicken with celery, apple slices, gluten-free sandwich bread, and fresh mozzarella.

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