Day Three hundred and fifty-three

Gluten-free banana muffins.  These were SO good, moist and filling.  I found the recipe online but I didn't write down the source, and now I can't track it down. The recipe is worth sharing, though, so here it is.  Next time, I'm going to try making it as a loaf.

Gluten-free banana muffins

2 c. gluten-free flour blend

1 t. baking powder

1 t. baking soda

3/4 t. xanthan gum

1/2 t. salt

1/2 c. unsalted butter

1/2 c. sugar

2 eggs

6 ripe bananas, coarsely diced

In a large mixing bowl, cream butter and sugar. Add eggs one at a time, mixing well.  In a separate bowl, whisk first five ingredients ingredients (through salt) then add to sugar mixture, stirring only until moist.  Fold in bananas.  Bake at 350 for 30-40 minutes, until toothpick comes out dry.

Spaghetti squash Parmesan.  If you haven't made this, you should!  It's my older daughter's favorite meal. In fact, this day was her birthday, which was why I made it.

Dinner: Spaghetti squash parm, french bread, and fruit salad.

Pureed yellow squash, for the freezer.

Tomorrow's school lunch: Chunks of grilled chicken, gluten-free crackers, cottage cheese, carrots and apples.

Day Three hundred and forty-nine

This is (I'll admit it) an odd-looking loaf of French bread.  It did tasty pretty good, though.  I made it at home, and let it rise on the way to my grandma's house.  It didn't transport well, though, so the dough got misshapen before it went into the oven.  I can't remember where I got the recipe, but I'll update this once I remember.