 |
| Bread: NIRVANA! After quite a few months of trying bread recipe after recipe, we have hit our nirvana and will stop looking. This awesome recipe is an amaranth and brown rice flour loaf, and the recipe comes from Gluten Free Makeovers, which has a ton of great recipes. This tasted just like a loaf of whole grain bread, and not "gluten-free" in any way. |
 |
| School lunch: PB&J on tapioca bread, green beans, cucumber, apple slices, hard-boiled eggs, and cheese. |
 |
| Granola bars (recipe: The Eat-Clean Diet for Family and Kids). I wrapped each in plastic wrap so my daughter could take them to school for snack. |
 |
| School lunch: PBJ on a brown rice wrap, mini butterscotch brownie, babybel cheese, apple, carrots. This lunch is clearly the work of my husband. :) |
 |
| School lunch for the day: Fresh mozzarella cheese, edamame crackers, cut-up apples, carrots, and cashews. |
 |
| Dinner: Turkey meatloaf (with green puree ala Sneaky Chef), mashed potatoes, steamed broccoli, and grapes. |
 |
| 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. |
 |
| Dinner: Parmesan crusted chicken (with breadcrumbs made from stale gluten-free bread) steamed carrots, sauteed zucchini, and mac and cheese (brown rice pasta; crockpot; recipe: Make it Fast Cook it Slow). |
 |
| School lunch for tomorrow: Cottage cheese, edamame crackers, a hard-boiled egg, strawberries, red pepper, and baby spinach. |
 |
| 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. |
 |
| 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). |
 |
| 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! |
Dinner: Rotisserie chicken (BJ's), mashed potatoes, corn and carrots, steamed broccoli, and pear slices. Still under the weather and letting my husband handle meals, which means corn for two nights in a row, lol.
Cauliflower puree (three heads of cauliflower, which are now in the freezer. Once they're solid I'll pop these out of the tins and into a ziploc freezer bag. They'll go into rice, sauces, tacos, etc). The funniest part was when my younger daughter saw the puree in the colorful silicon muffin cups- she actually ate one with a spoon, as it apparently gave off a cupcake vibe.
Tilapia with asparagus, carrots, and orange slices (recipe: Parents mag). Each portion cooks in its own package of own parchment paper- it was cute enough to get the girls to the table so they could see what dinner was inside their "presents."
Dinner: Tilapia with asparagus, carrots, and orange slices; wild rice pilaf with cauliflower puree; cauliflower; and sliced apples and blueberries.
Dinner: Turkey hot dogs on whole grain thin/buns, steamed broccoli and carrots, cantaloupe, and grapes.
Dinner: Big Salad (steamed broccoli and carrots, romaine lettuce, baby spinach, cucumbers, red pepper, chickpeas, crunchy noodles, hard boiled eggs, grape tomatoes, and strawberries.
Dinner: Turkey tetrazzini (crockpot; recipe: Crockery Cookery), steamed carrots, and apples. We had a big bowl of leftover turkey breast from the other night's mini-Thanksgiving, and this was a good way to use up that extra turkey. I doubled the recipe and froze half to use for a future dinner.
Lunch: Scrambled eggs with shredded low fat cheese, carrot sticks, and sliced apple. I wasn't actually intending to make this for lunch, but when three eggs accidentally cracked as we took them out to boil for dinner, I decided eggs it was!
Veggies in the steamer-- two lbs. of organic baby carrots, two heads of broccoli, and two heads of cauliflower. Some of this ended up being... 
Purees for the freezer: Cauliflower
Purees for the freezer: Carrot
And the rest of the steamed veggies ended up being...
Fruit salad with "fairy dust" (aka cinnamon) 
Asian coconut soup (chicken, tofu, carrots, snap peas and noodles)
Dinner: Thai coconut soup and fruit salad
Whole wheat bread (bread machine) 
Dinner: Lemon rosemary chicken (crockpot), whole grain penne with pesto sauce, steamed carrots & green beans. The pesto sauce was from a batch I made at the end of the fall and froze.
Lemon slice cookies. These were for a cookie swap I went to at a neighbor's house- each person showed up with three dozen and traded for other cookies. I left with a nice assortment. :)
Breakfast: Maple french toast sticks (with sweet potato puree; Recipe: Sneaky Chef)
Breakfast: French toast sticks, turkey bacon, pineapple, and grapes
Dinner: Fondue night. Cheese and white wine fondue
Grilled chicken and steamed broccoli, cauliflower, and carrots
Cheddar biscuits (think Red Lobster biscuits, but these are half whole wheat and all natural; recipe: Fix, Freeze, Feast)
Dinner: Cheese fondue, grilled chicken, steamed veggies, and cheddar biscuits
Last but not least, fruit salad. My husband made this- mangos, strawberries, and blueberries
Dinner: Spinach salad (hard-boiled eggs; croutons made from the whole wheat bread I made a few days ago; steamed carrots, broccoli, and cauliflower; red pepper; chinese noodles, and avocado. Afterwards: grapes and prunes.
Dinner: Turkey cheeseburgers (with green puree; recipe: Sneaky Chef) on whole wheat buns, steak fries, steamed carrots, and grapes.
Appetizer: Bean dip. This was for a party I was going to that night, and I served it with tortilla chips. The recipe made extra, so I kept that aside, and used it as a filling for quesadillas the next day, on whole wheat tortillas. 
