Day Three hundred and seventy-nine

Pink breakfast: Bob's Red Mill hot (gluten-free) cereal with strawberries and a drizzle of chocolate syrup.

School lunch: Cottage cheese, popcorn with almonds, a blueberry lunchpail muffin (from the freezer; recipe: Eat Clean Diet for Families and Kids), celery, and prunes.

Day Three hundred and fifty-three

Gluten-free banana muffins.  These were SO good, moist and filling.  I found the recipe online but I didn't write down the source, and now I can't track it down. The recipe is worth sharing, though, so here it is.  Next time, I'm going to try making it as a loaf.

Gluten-free banana muffins

2 c. gluten-free flour blend

1 t. baking powder

1 t. baking soda

3/4 t. xanthan gum

1/2 t. salt

1/2 c. unsalted butter

1/2 c. sugar

2 eggs

6 ripe bananas, coarsely diced

In a large mixing bowl, cream butter and sugar. Add eggs one at a time, mixing well.  In a separate bowl, whisk first five ingredients ingredients (through salt) then add to sugar mixture, stirring only until moist.  Fold in bananas.  Bake at 350 for 30-40 minutes, until toothpick comes out dry.

Spaghetti squash Parmesan.  If you haven't made this, you should!  It's my older daughter's favorite meal. In fact, this day was her birthday, which was why I made it.

Dinner: Spaghetti squash parm, french bread, and fruit salad.

Pureed yellow squash, for the freezer.

Tomorrow's school lunch: Chunks of grilled chicken, gluten-free crackers, cottage cheese, carrots and apples.

Day Three hundred and thirty

We were headed to a dinner party and in charge of bringing desserts. These are both gluten-free, of course, but I share them with one caveat... I cannot recall my recipe sources.  I'm catching up on two month's worth of food photos (life got ahead of me!), and now my memory fails me.  I intend to scour my recipes and figure out where I got these two, and I'll update this post as soon I remember.  All I can say is that both were goood.

Apple tart (with cheese filling).



Brownie pie.

Lunch for tomorrow: PBJ on a brown rice wrap, cottage cheese, apple, and baby carrots.

Day Two hundred and ninety-nine

Gluten-free lunch: Cottage cheese, edamame crackers, carrots and green beans, and cantaloupe.  In case it's not obvious, this is my daughter's school lunchbox.

Dinner: Chicken and rice soup (crockpot; Make it Fast, Cook it Slow).