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 fifty-four

School lunch for tomorrow (I can tell just by looking at it that my husband made it): Turkey hot dog with ketchup, celery and carrots with PB, grapes, and a gluten-free oreo.

Day Three hundred and forty-two

Dinner: Quesadillas (black bean, zucchini, tomatoes, and cheese in brown rice wraps) with sour cream.  Brown rice wraps are SO good- they come out nice and crisp on the griddle. This was delicious.

School lunch for tomorrow: Yogurt, granola, fresh pineapple, whole grain tortilla chips, and celery.

Day Two hundred and eight

Lunch: Chicken salad on whole wheat potato bread with diced apples and celery, steamed carrots (leftover from last night's dinner), and strawberries.

Dinner: Breakfast for dinner: Pumpkin challah french toast, scrambled cheddar spinach eggs, and cantaloupe.