Day Three hundred and fifty

Lunch: Grilled cheese and tomato on gluten-free bread, sliced pear.

Day Three hundred and thirty-six

Breakfast: Cinnamon apple oatmeal.  I'm so glad gluten-free oats exist.  I'm not sure what I'd do without them!

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.

Day Three hundred and thirty-four

Lunch: Deli turkey and cheese on gluten-free bread, cucumbers and spinach with ranch, and apple slices.

Three-bean turkey chili (with shredded zucchini and butternut squash puree) topped with shredded cheddar, sour cream, and avocado.  I made a triple batch of this- one was donated to a charity function a friend was running that evening, and another went into the freezer for future use.

Lunch for tomorrow: Turkey on gluten-free bread, fresh mozzarella, spinach with dip, grapes, and pirate's booty.

Day Two hundred and ninety-seven

My daughter's first gluten-free school lunch: Colby-jack cheese on gluten-free bread, hard-boiled eggs, sliced apple, green beans and red peppers. Fairly similar to a regular lunch, other than the bread. This is a fabulous Laptop Lunches bento box, and it makes packing school lunches a breeze.

Dinner: Homemade tomato soup (recipe: Double Delicious) with baby spinach, mini turkey meatballs, and mozzarella cheese. Did you know both canned tomato soup and many commercial meatballs contain wheat? They're worth making yourself. :)