Day Three hundred and seventy-seven

Chinese food night!

Dinner: Chicken and broccoli (recipe: Gluten-Free Gourmet) over rice (with cauliflower puree, ala Double Delicious), with lo mein (made with brown rice spaghetti; recipe: Gluten-Free on a Shoestring).

Day Three hundred and seventy-five

I did a tiny bit of cooking ahead this morning.  Since I tend to plan out meals in advance, I've been trying to get into the habit of baking ahead as well.  Once I'm already baking, and have the ingredients out, flour all over the place, I figure I may as well make at least one or two things I'll need next. In this instance, I made rolls for tomorrow's breakfast while I was baking this morning's breakfast. Tomorrow, I can skip a step, and don't have to bake and clean-up.

Breakfast: Pumpkin bread (You Won't Believe its Gluten Free) with almonds and blueberries.

English muffins, for tomorrow's breakfast (recipe: You Won't Believe it's Gluten Free).

Lunch: Turkey and cheese in a brown rice wrap (with pumpkin puree melted into the cheese), celery, and apple slices.

Dinner: Gluten-free chicken nuggets, white rice (with cauliflower puree, ala Double Delicious), applesauce, and broccoli. Can you tell my husband planned this meal? I can.  ;)  But after having made breakfast and lunch, I was happy to let him handle dinner.

Day Three hundred and thirty-nine

Dinner: Chicken with mushrooms and carrots (crockpot; Make it Fast Cook it Slow) over brown rice (with cauliflower puree ala Double Delicious), and fruit salad.

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 eight

Chocolate chip cookies (almond flour; Recipe: Elana).  These were neat-- really nutty and chewy, almost like a PB cup flavor.

Fresh mozzarella and farmer's market tomatoes.

Dinner: Asian chicken meatballs, brown rice (with pureed cauliflower; Double Delicious), steamed broccoli, and pineapple.

Homemade vanilla ice cream with chocolate chip cookies. All of this gluten-free business is hard work.  We deserved a treat.  ;)

Day Two hundred and sixty-one

Breakfast: Cinnamon swirl pancakes (whole grain; recipe: Weight Watchers)

Dinner: Chicken in a peach mango salsa (crockpot; recipe: Make it Fast, Cook it Slow) over rice with cauliflower puree, watermelon, and steamed veggies

Day Two hundred and forty-nine

Dinner: Coconut chicken (crockpot; recipe: Coconut Beef- Make it Fast, Cook it Slow) over brown rice pilaf (with pureed cauliflower; recipe: Double Delicious), steamed broccoli, and watermelon.

Day Two hundred and forty-two

Breakfast: Pineapple banana smoothies

Cauliflower puree, for the freezer.  Once these are frozen, I pop them out of the muffin tins and put them all into a gallon-sized freezer bag. These end up in mashed potatoes, soups, pasta salads, and mac and cheese.  You can never taste it!

Pastina pasta salad (with fresh zucchini, red pepper, and cauliflower puree).

Day Two hundred and forty

Dinner: Chicken-spinach pie with mashed potato crust (recipe: Parenting magazine).  This is basically like a chicken pot pie, with a mashed potato crust on top.  I mixed pureed cauliflower into the potatoes, which is a Sneaky Chef technique.  Everyone loves this one, and we had it w/fresh strawberries.

Day Two hundred and thirty-six

Breakfast: PB banana flax seed smoothies (recipe: Cooking Light).

Lunch: Grilled cheese and apples on whole wheat, steamed broccoli, and fresh blueberries.

Dinner: Turkey meatballs (with green puree ala Sneaky Chef), brown rice pilaf (with cauliflower puree, ala Double Delicious), steamed veggies, and fresh fruit. I had two bags of these meatballs in the freezer that I'd made as extras while back, and frozen. When my afternoon went awry due to a sick child, I was more than thrilled to be able to pull these out of the freezer and put together a quick dinner.

Day Two hundred and twenty-six

Dinner: Macaroni and cheese (crockpot; recipe: Make it Fast, Cook it Slow) with pureed cauliflower (ala Sneaky Chef), steamed broccoli, and fresh strawberries. Usually M&C wouldn't be enough protein to suffice as dinner, but this recipe has an egg, 4 c. of milk, and 4. c of cheese, so I let it slide. Also, my husband wasn't home for dinner, so I didn't have to see his sad face when he saw no meat on his plate. ;)

Day Two hundred and seven

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.

Day Two hundred and six

Breakfast: Oatmeal with chunks of apple, and blue agave. Halfway through her bowl, my little one decided she didn't like apples, so I pureed her apple chunks in the food processor and mixed it back into her oatmeal. Voila.

Sloppy joes (with pureed green veggies and cauliflower) on whole grain sandwich thins, with steamed carrots, and fruit salad.  Here's the recipe.

Day One hundred and sixteen

Breakfast: Oatmeal made with strawberries, skim milk, cinnamon, and a touch of maple syrup.

Dinner: Teriyaki chicken (with carrot puree, recipe: Double Delicious), over brown rice pilaf (with cauliflower puree, recipe: Double Delicious), vegetable medley, and orange slices.

Day One hundred and fifteen

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...
Dinner: Big Salad (steamed broccoli, cauliflower, and carrots; romaine lettuce and baby spinach, garbanzo beans, crunchy noodles, and sliced hard-boiled eggs, with light ranch.


Fruit salad with "fairy dust" (aka cinnamon)

Day One hundred and ten

Breakfast pizza (Recipe: Doubly Delicious). This came out really well, almost like a fast quiche. I added fresh spinach to it, which was a nice health bonus in addition to the pureed cauliflower and zucchini that was mixed into the eggs and milk.

Breakfast: Breakfast pizza and honeydew. My kids were so happy to see fresh fruit!

Dinner: Leftovers

Day Seventy-nine

Maple spice muffins (Recipe: Doubly Delicious). These were really yummy.

Gingerbread house. We do one every year, and the girls love doing it, but they always try to eat it immediately afterwards.

Honey whole wheat bread- this one came right out of the bread machine. This is our favorite bread.


Dinner: Homemade chicken nuggets, which I made in the crockpot (recipe: Make it Fast, Cook it Slow), whole grain mac & cheese with cauliflower and yellow squash puree (recipe: Sneaky Chef), green beans, and clementines.

My husband was craving steak, so he BBQ'ed this for himself. I take no credit or responsibility for it.

Chicken soup with egg noodles- my daughter wanted this for lunch for tomorrow, so I let it simmer on the stove during the day and poured it into a thermos for the next day.