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| 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. |
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| School lunch: PB&J on tapioca bread, green beans, cucumber, apple slices, hard-boiled eggs, and cheese. |
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| Lo mein (Brown rice spaghetti; Recipe: Gluten-Free on a Shoestring). |
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| School lunch: Yogurt, PB&J on tapioca bread, fruit salad, baby carrots. |
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| Cornmeal griddle cakes with strawberry syrup (recipe: Cooking for Isaiah). Another awesome recipe from this cookbook. |
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| And an extra stack of them for the freezer. |
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| Dinner: Eggplant spinach parm, sauteed yellow squash, salad, and fruit salad. This is one of my favorite dinners, and I realized I've never shared my recipe. Here it is:
Slice one large eggplant into one-inch slices, and bake at 450 in a single layer on a greased baking sheet, 10 minutes on each side. Meanwhile, combine 1/2 cup of part-skim ricotta, 3 tablespoons of Parmesan cheese, one egg, a little salt and pepper, and a handful of parsley and basil in a bowl. Spray an 8×8 baking dish with cooking spray, and cover the bottom with your favorite marinara sauce. On top of the sauce, layer as follows: half of the eggplant, ricotta mixture, three cups of raw baby spinach, more sauce, remainder of eggplant, and more sauce. Top with two tablespoons of Parmesan and a handful (about 1/2 cup) of part-skim mozzarella. Bake at 350 for 30 minutes. To make it extra authentic, use your own homemade sauce, and don’t measure any of the ingredients as you go along. This came together quickly, my kids loved it, and I doubled the recipe and froze an extra tray of it for a future dinner. Serve with a green salad, and mangia!
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| School lunch: Sliced grilled chicken, crackers with a cheese stick, cucumber, and pineapple. |
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| Dinner: Pasta pesto salad (brown rice fusilli with pesto, mozzarella, and grape tomatoes), chicken spinach sausage, fresh pineapple, and steamed veggies. |
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| School lunch: Rolled deli turkey and cheddar, ants on a log, pretzel sticks, and an orange. |
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| Cinnamon raisin bread (as promised from yesterday's post). |
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| Which became an awesome breakfast, with fresh strawberries. |
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| School lunch: Rolled deli turkey, cheese and crackers, cucumbers, and grapes. |
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| Pizza!!! That's fresh spinach and basil leaves on top. No matter what, I'm partial to the Pat's Yeast Crust recipe from The Gluten-Free Gourmet. |
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| Dinner: Pizza, salad, and apple. |
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| These look like chocolate chip cookies to me. And although I keep track of everything I cook in a yellow speckled composition notebook, I didn't write anything down for this day. Mysterious. I'm sure these are my favorite Alton Brown cookies, and I think I may have been bringing them to a party or something. |
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| School lunch: Leftover sliced chicken, cottage cheese, apple slices, steamed broccoli, and edamame crackers. |
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| Dinner: Turkey and white bean tacos. The meat came from a batch I'd previously made and frozen, so I just prepped the fresh ingredients before dinner. Easy! |
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| School lunch: Hard-boiled eggs, mini orange, carrot sticks, cheese and crackers. |
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| Latkes! Oh yeah! I have a recipe- it's awesome- I'll put it here very soon, I promise. |
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| Hanukkah dinner (I think). Latkes with apple sauce and sour cream, roast chicken, and carrots. |
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| Pumpkins! Lots of them. From my aunt and uncle's farm in Iowa. I pureed these after roasting, made some into bread, and froze the rest. |
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| Roasted butternut squash! Also from Iowa. Some made into soup; the extras pureed and frozen. |
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| Pumpkin seeds... from the pumpkins... self-explanatory. |
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| Pumpkin bread... from the pumpkins. Noticing a theme? |
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| School lunch: Yogurt, apples, trail mix, almonds, and a cookie. |
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| Dinner: "Lazy Chicken" (crockpot; Chicken and marinara sauce over brown rice fusilli) with edamame and frozen blueberries. |
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| School lunch: Chinks of grilled chicken, gluten free crackers, spinach with dip, and apple slices. |
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| A crust Boule. The recipe yields four balls of dough, and this is one of the three from the freezer. |
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| On the rise: Gluten-free bagels. I used the Shoestring recipe with the Artisan flour blend. |
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| After rising, boiling, and baking: Bagels. I made a dozen and froze half. |
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| Dinner: Smashed potatoes, a slice of boule bread, steamed veggies, and grilled chicken. |
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| And my husband's dinner: Steak, sauteed onions, and the rest of my dinner from above. I'm still trying to help him realize he's not a caveman. |
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| School lunch for tomorrow: PB wrap, babybel cheese, cutie orange slices, cucumber and carrots. |
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| Breakfast: Gluten-free bagel (these are working out nicely) and scrambled eggs. |
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| Lunch: Mac and cheese (I tried the GF Gourmet's recipe, not bad) with pureed cauliflower added (Sneaky Chef). |
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| The beginning of the holiday season- Christmas cookies. These ones with the chocolate on the end are "Chip and dip cookies" (recipe from my friend Christie), the Hershey kiss cookies are PB Blossoms, and the cinnamon frosting cookies are from the same cookbook as the PB Blossoms. |
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| School lunch: Ants on a log (celery with PB and raisins), hard-boiled eggs, crackers, sliced apple, and a babybel cheese. |
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| Pink breakfast: Bob's Red Mill hot (gluten-free) cereal with strawberries and a drizzle of chocolate syrup. |
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| School lunch: Cottage cheese, popcorn with almonds, a blueberry lunchpail muffin (from the freezer; recipe: Eat Clean Diet for Families and Kids), celery, and prunes. |
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| Dinner: Chicken fingers. My husband made these- they were a combination of gluten-free breadcrumbs and honey, a concoction of his own creation. I made a spinach-artichoke dip (recipe to be posted, I promise) with baked tortilla chops and applesauce. Kind of a weird-ish meal, but that's how it came together. |
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| Lunch for tomorrow: Rolled deli turkey, crackers with a babybel cheese, a cutie orange, red pepper, and cucumber slices. |
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| My older daughter's gingerbread house. She made it at school, but was so proud of it that it got included here. I found gluten-free graham crackers, which was not an easy task. I'll probably try making them next time. |
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| Dinner: Pizza (I'll take any excuse to use the fresh basil sitting on my windowsill!) with grapes and steamed vegetables. Pizza crust is my current favorite- one called "Pat's Thin Yeast Crust" from The GFG. |
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| School lunch: PBJ on crackers, animal crackers with a babybel cheese, a cutie orange, and cucumber slices. Looking at this is making me hungry- oh- it's lunch time. ;) |
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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. |
