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| Two loaves of tapioca bread (GFG) which were then sliced and slid into the freezer. |
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| Dinner: I am not proud of this starch-heavy dinner. The only nice thing that I can say about it is that it included a vegetable. Looking back a few months, I'm fairly confident my husband was heating up dinner. We have gluten-free chicken nuggets, sweet potato fries, a potato skin, and snap peas. |
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| Breakfast: Bob's Hot Cereal with cinnamon and peaches. |
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| Buns (hamburger, more specifically). |
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| Buns (post oven). |
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| Dinner: Turkey cheeseburgers on above-mentioned buns, steamed veggies, sweet potato fries, and mango chunks. |
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| Pancake morning: Blueberry, strawberry, and chocolate chip (recipe: You Won't Believe It's Gluten-Free). |
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| School lunch: Cottage cheese, rice crackers, cucumbers and carrots, watermelon. |
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| Dinner (Did not realize it had fogged up the lens!): Baked spinach and cheese with brown rice penne (crockpot; Recipe: Make it Fast, Cook it Slow). We normally love everything that comes out of this cookbook, but I have to admit, none of us cared for this one. It was pretty bland- not a meal I'd recommend. |
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| Dinner: Brown rice penne with homemade pesto with cherry tomatoes and fresh mozzarella (this is seriously one of my favorite dinners), sliced chicken breast, and green beans. When making the pasta, add the cheese and tomatoes into the pot when the pasta is very warm, it all marries and the flavors heightens.
Per a request, here's the pesto recipe: In a food processor, combine 2 c. well-packed basil leaves and 1/4 c. chopped
nuts (pine nuts or walnuts). Pulse till shredded, then add 2 cloves of garlic,
1/2 c. olive oil, 1/2 tsp. kosher salt, and 1/4 tsp. ground pepper, and pulse
again. Add 1/2 c. grated Parmesan cheese, and pulse until smooth, pushing down
as needed. If you’d like to freeze this in a jar for later use, don’t add the
cheese until it’s been thawed and you’re ready to serve it.
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| Gluten-free cornbread (recipe: Gluten-free on a shoestring). This was two days before Thanksgiving, so I was already in cooking mode. I made a double batch of this- one for my daughter to bring to school for her Thanksgiving feast, and another to use in the stuffing for the turkey. |
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| Brownies (recipe: The ultimate gluten-free cookie book). I made these for my daughter to bring in to her class for her birthday. I was sure they'd never know it was gluten-free, so I was surprised when she told me, "Mom, the kids complained!" I asked why, and she said, "They wished the brownies were bigger!" PERFECT. |
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| Dinner: Brown rice fusilli, steamed broccoli, strawberries, and gluten-free chicken nuggets. |
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| 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. |
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| Dinner: Brown rice quesadillas (chicken, cheese, black beans, shredded zucchini, and butternut squash puree) topped with avocado and sour cream. This is such a family favorite. Here's the recipe:
Chicken Quesadillas
1 lb chicken breast 2 zucchini or yellow squash, shredded 1 can of black beans, drained and rinsed 1/2 cup orange pureed vegetable (pumpkin, butternut squash, sweet potato, even carrot would work) taco seasoning (such as McCormick packet found in the spice aisle, or your favorite homemade blend) shredded cheese (cheddar or mexican) avocado (mashed) sour cream 8 whole wheat or brown rice tortilla wraps, 6 or 8 inch work fine Saute chicken and taco seasoning on the stove until cooked through, and shread or cut into chunks. Mix chicken, black beans, shredded zucchini, orange puree. Put tortilla on sprayed griddle or in frying pan, sprinkle with cheese, spoon on chicken and zucchini mixture. Top with a little more cheese and another tortilla on top like a sandwich. Cook until tortilla browns and cheese starts to melt; flip and brown other side. Top with sour cream and avocado, if desired. Makes four tortilla "sandwiches." |
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| Sandwich bread (recipe: Gluten Free on a Shoestring) made with the artisan gluten-free flour blend. I like how this bread comes out, but I'm still experimenting to find the "perfect" loaf of bread. I have lots of recipes to try until I decide. |
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| Breakfast: Scrambled eggs with cheese in a brown rice wrap, and fresh pineapple. |
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| Dinner: Turkey legs. Being that this is too cave-man for me, I ate leftovers, and made sure to fed the girls vegetables and fruit to balance it out. |
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| Lunchpail muffins (recipe: The Eat-Clean Diet for Family and Kids). I added blueberries. These will go in the freezer to be used as a lunchbox add-in, or school snack. |
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| 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). |
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| School lunch for tomorrow: Cottage cheese, edamame crackers, a hard-boiled egg, strawberries, red pepper, and baby spinach. |
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| Parmesan basil focaccia (recipe: Gluten Free on a Shoestring) made with the artisan gluten-free flour blend. I've moved my basil plant indoors so that we can enjoy it year-round, and this was a great way to use some up. |
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| Dinner: Turkey burgers (with green pureed vegetables, ala Sneaky Chef), Parmesan basil focaccia, baby spinach and tomatoes, and fresh pineapple. |
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| School lunch for tomorrow: Diced chicken with celery, apple slices, gluten-free sandwich bread, and fresh mozzarella. |
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| Dinner: Turkey meatloaf (this was an extra I'd made previously, and stuck in the freezer) with smashed potatoes and green beans. |
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| 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. |
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| Breakfast: Chocolate strawberry flax-seed crepes. I was thrilled to take the crepe recipe I've been using (Sneaky Chef) and find it translated perfectly with the artisan gluten-free flour blend. |
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| Dinner: Brown rice pasta marinara, sun-dried tomato chicken sausage, green beans, and fruit salad. |
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| Lunch for tomorrow: Leftover pasta with chicken sausage mixed in, green beans, fruit salad, and fresh mozzarella cheese. My daughter's lunch doesn't often consist of dinner leftovers, but when it does, boy is it easy to assemble! |
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| Breakfast: Cinnamon apple oatmeal. I'm so glad gluten-free oats exist. I'm not sure what I'd do without them! |
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| Dinner: Turkey bacon grilled cheese on gluten-free bread, and fruit salad. I want to say there was a veggie with this meal-- I think we may have had baby carrots while the grilled cheeses were toasting. |
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| Lunch: Shredded zucchini, black beans, and cheese inside of brown rice wraps, with sour cream. |
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| Dinner: Broccoli and cheese soup (crockpot; recipe: Make it Fast Cook it Slow). |
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| 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. |
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| 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. |
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| Lunch: Pizza muffins (with butternut squash mixed into the sauce) on gluten-free english muffins, baby spinach, and strawberries. |
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| Dinner: Brown rice penne with chunks of chicken, sun-dried tomatoes, and spinach. |
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| Tomorrow's school lunch: Leftover chicken from dinner, cheese with gluten-free crackers, baby spinach, and orange slices. |
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| Lunch: Turkey and cheese melted on homemade gluten-free bread (recipe: Gluten-free on a shoestring), grapes, baby spinach, and ranch. |
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| Dinner: Sweet potato and chicken apple sausage hash (recipe: Rachel Ray), fruit salad, and green beans. |
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| My daughter's lunch for tomorrow: Rolls of deli turkey with a mozzarella stick, baby spinach with dip, grapes, and gluten-free pretzel sticks. |
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| (Gluten-free) Waffles, oh yeah! (An old inside joke- ask my husband). |
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| Parmesan garlic croutons (made with stale gluten-free bread). |
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| Dinner: The Big Salad (hard-boiled eggs, baby spinach, chickpeas, steamed carrots, tomatoes, red peppers, cucumbers), croutons, and homemade ranch. |
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| Lunch: Leftover brown rice, mixed with diced tomatoes, red beans, garnished with sour cream and cheddar cheese. |
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| Dinner: Lazy chicken over brown rice fusilli (crockpot; Make it Fast Cook it Slow), steamed broccoli, fresh strawberries. |
