Day Three hundred and seventy

Lunch: Crunchy quesadilla (brown rice wrap, sliced turkey, cheese- with pureed pumpkin spread on the wrap, it melts right into the cheese), baby spinach, and apple.

Quesadilla sticks (the above quesadilla sliced into strips with a pizza cutter), perfect for little hands.

Lotion.  Every once in a while I make a batch.

Day Three hundred and sixty-nine

School lunch: Sliced hard-boiled egg, baby spinach, edamame crackers, mozzarella, sliced apple and peanut butter.

Day Three hundred and sixty-seven

Breakfast: Mighy tasty hot cereal (Bob's Red Mill) with chunks of apples and cinnamon.

School lunch: Rolled-up deli turkey, tortilla chips, babybel cheese, baby spinach, and grapes.

Not-school lunch: Turkey and cheese in a brown rice wrap (with pumpkin puree spread on the wrap, to be disguised in the melted cheese) with baby spinach and orange slices.

Day Three hundred and forty-seven

Dinner: Brown rice fusilli in a cream sauce (I tried a Philadelphia flavored cream cheese tub- it was eh) with baby spinach and turkey bacon.

Day Three hundred and thirty-two

Purees for the freezer: Cauliflower and Butternut squash.  I freeze them in 1/4 c. portions in muffins tins, and once they're frozen, I pop them out and store them in the freezer in big ziploc bags.  These will go into mac and cheese, tacos, pasta, etc.

Lunch for tomorrow: Hard-boiled eggs, mozzarella cheese, edamame crackers, spinach with dip, and fruit (not sure what kind is under that pink lid, but I know it's there).  ;)

Homemade vanilla yogurt (made ala the Frugal Girl's cooler method).

Day Three hundred and twenty-seven

Dinner: Chicken over rice (with cauliflower puree, ala Double Delicious), sliced peaches, and steamed baby carrots.  I can't remember what I'd done to this chicken-- either I made a sauce for it, and baked it in the oven, or it was in the crockpot.

School lunch for tomorrow: Baby spinach, hard-boiled eggs, a gluten-free blueberry muffin (from the stash in the freezer), apple slices, and her morning snack of yogurt with blueberries.

Day Three hundred and twenty-six

Lunch: Pizza muffins (with butternut squash mixed into the sauce) on gluten-free english muffins, baby spinach, and strawberries.

Dinner: Brown rice penne with chunks of chicken, sun-dried tomatoes, and spinach.

Tomorrow's school lunch: Leftover chicken from dinner, cheese with gluten-free crackers, baby spinach, and orange slices.

Day Three hundred and twenty-four

Lunch: Hard-boiled eggs, baby spinach, red peppers, orange slices, and almond cheddar chips.

Day Three hundred and twenty-three

Breakfast: Pumpkin granola breakfast cookies (recipe: Gluten free on a shoestring), scrambled eggs, and tangerine slices.

Dinner: Brown rice spaghetti, turkey meatballs (with green puree, ala Sneaky Chef), baby spinach, and grapes.

We went to a pumpkin festival in the afternoon, and my daughter was really bummed that we could't buy any of the baked goods for sale there, as the pumpkin pie looked great.  I promised  to make her one when we got home, and I always keep my promises.  This is my grandma's pumpkin pie recipe, and I just subbed gluten-free flour in the crust recipe.  It worked.

Day Three hundred and twenty-one

Lunch: Turkey and cheese melted on homemade gluten-free bread (recipe: Gluten-free on a shoestring), grapes, baby spinach, and ranch.

Dinner: Sweet potato and chicken apple sausage hash (recipe: Rachel Ray), fruit salad, and green beans.

My daughter's lunch for tomorrow: Rolls of deli turkey with a mozzarella stick, baby spinach with dip, grapes, and gluten-free pretzel sticks.

Day Three hundred and nineteen

Dinner: Turkey tacos with avocado, baby spinach, tomatoes, cheddar, and sour cream.

My daughter's gluten-free lunch for tomorrow: Edamame crackers, mozzarella stick, baby carrots and red peppers, fresh pineapple, and a blueberry muffin (just out of the freezer, hence the ice crystals).

Homemade cottage cheese.  I wanted my own organic cottage cheese, but I don't recommend making it.  I hate how store-bought cottage cheese has so many additives, and I read how making your own is *so* easy.  It was... BUT.  Using a quart and a half of milk yielded this tiny amount of cottage cheese, and it did not taste appetizing.  Experiment, failed.  Oh well.

Day Three hundred and eighteen

(Gluten-free) Waffles, oh yeah!  (An old inside joke- ask my husband).

Parmesan garlic croutons (made with stale gluten-free bread).

Dinner: The Big Salad (hard-boiled eggs, baby spinach, chickpeas, steamed carrots, tomatoes, red peppers, cucumbers), croutons, and homemade ranch.

Day Two hundred and ninety-seven

My daughter's first gluten-free school lunch: Colby-jack cheese on gluten-free bread, hard-boiled eggs, sliced apple, green beans and red peppers. Fairly similar to a regular lunch, other than the bread. This is a fabulous Laptop Lunches bento box, and it makes packing school lunches a breeze.

Dinner: Homemade tomato soup (recipe: Double Delicious) with baby spinach, mini turkey meatballs, and mozzarella cheese. Did you know both canned tomato soup and many commercial meatballs contain wheat? They're worth making yourself. :)

Day Two hundred and ninety-three

Summer pasta salad (which we brought on a picnic; based loosely on Karmel's recipe): Whole wheat pasta, shredded carrot, baby spinach, corn, and chunks of grilled chicken.

Day Two hundred and ninety-two

Something I love to do in the summer- a cold lunch.  Hard-boiled eggs, fresh peaches, baby spinach, and whole grain crackers.

Pot-luck dinner.  My friend came over for dinner with her two kids, who eat only "kid" foods.  She brought chicken nuggets/fingers, garlic bread, fresh mozzarella with tomatoes, and I made whole wheat pasta and vegetables.  Then the kids had grapes.

Day Two hundred and eighty-eight

As I've mentioned, we've recently become gluten-free, and the learning curve is definitely noticeable.  I'll finish up these last few posts that occurred before we were gluten-free, and then I'll move on from there and explain what we're doing and how we've done it. Thanks for coming along on our journey.

Veggie baked ziti (whole grain pasta, baby spinach, zucchini, and fresh tomatoes).  My memory is failing me now, but I think I made two of these and froze one for future use (or perhaps this was the one I did freeze for future use- who knows).

Dinner: Veggie baked ziti and fresh peaches.

Dessert: Cream cheese swirl brownies (Pretty Life in the Suburbs).

Day Two hundred and seventy-seven

Dinner: Four-cheese ravioli in a marinara sauce, baby spinach and carrots, and cantaloupe.  We'd just traveled back from visiting friends, and needed a quick meal before getting the kids to bed early.  I'll use any excuse to cook ravioli!

Day Two hundred and sixty-eight

Dinner: Big salad (spinach, romaine, diced apples, cucumber, cherry tomatoes- from the garden!, zucchini, cucumber- from the garden!- steamed carrots and broccoli, canteloupe, and hard-boiled eggs.  Whew.  Some challah and light ranch on the side, and a cool dinner on a hot summer's eve was done.

Day Two hundred and fifty-five

Dinner: Diced turkey with chunks of apples, light ranch dressing, and baby spinach on whole grain bread, and grapes.  I  had a more interesting meal planned, but we had a late lunch and the kids have been under the weather, so I opted for a quick, no-cook dinner.  Afterwards, I was so thankful I'd done so.

Day Two hundred and forty-five

Dinner: Big Salad.  Steamed carrots and broccoli, fresh zucchini and red peppers, sliced hard-boiled eggs, baby spinach and romaine lettuce, homemade croutons (from ciabatta rolls), and fresh berries.