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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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| 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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| Shredded zucchini. Goes into the freezer in 2 c. bags. During the long winter, this will go into breads, chili, meatloaf, etc. |
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| Hunks of yellow squash, in the steamer, which will be... |
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| Pureed in the food processor, put into 1/4 c., and put in the freezer. Until they're frozen, then they're... |
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| Popped out of muffin tins, and stored in freezer-safe bags in the freezer. |
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| Oh yeah, and since I was busy processing veggies all day, my husband handled dinner, albeit a very simple one. Dinner: Breaded chicken pieces, gluten-free mac and cheese, strawberries, and green beans. |
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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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| 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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| 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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| Dinner: Gluten-free chicken nuggets, brown rice pilaf (with pureed cauliflower), green beans, and fruit salad. |
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| Breakfast: Oatmeal with chunks of apple. I was SO thrilled to find that gluten-free oats exist... not sure I could live without oats! |
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| A man's dinner (aka, my husband made it): Rotisserie chicken, green beans, apple, and tater tots (gluten-free from Trader Joe's). |
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| Gluten-free lunch: Cottage cheese, edamame crackers, carrots and green beans, and cantaloupe. In case it's not obvious, this is my daughter's school lunchbox. |
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| Dinner: Chicken and rice soup (crockpot; Make it Fast, Cook it Slow). |
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| Lunch: Fresh mozzarella, sweet potato crackers, green beans and red peppers, and clementine slices. |
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| Dinner: Turkey hot dogs on gluten-free buns, corn on the cob, cantaloupe, and steamed veggies. |
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| 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. |
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| 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. :) |
Dinner: Using a recipe from Allrecipes.com called, "Fettuccine with sweet pepper cream sauce," I modified this to meet the tastes of my family. I followed the recipe fairly closely, but added chicken, fresh green beans, and omitted the cayenne pepper. I served it over whole grain spaghetti, alongside strawberries, and it was awesome. Kudos to my friend Julie for sharing this recipe with me!
Dinner: Chicken and black bean salsa soup (crockpot; Recipe: Make it Fast, Cook it Slow), cantaloupe, and green beans. This is one of my favorite recipes in the "Make it Fast" book, and is always even better when eaten as leftovers the next day!
Dinner: Pulled chicken (with pureed butternut squash and caulflower; Crockpot; Recipe: Sneaky Chef) on a Ciabatta roll, green beans, and sliced pears.
Dinner: Chicken piccata over orzo (Recipe: Cooking Light), with steamed carrots, green beans, fresh pineapple, and strawberries.
Dinner: Turkey and black bean burritos (with shredded zucchini and pureed sweet potato, on whole grain wraps), green beans, and fresh strawberries. This was one of those freezer-saved-me dinners. I was not in the mood to cook what I had planned, and did not want to end up eating take-out. I dug into the chest freezer and pulled out a bag of turkey taco meat of which I had made extra a while back. I defrosted it, along with a bag of shredded zucchini from the summer's garden harvest, and dinner was ready before I knew it. Phew.
Dinner: Three-bean turkey chili (with carrot puree, butternut squash puree, and shredded zucchini) served over brown rice, with light shredded cheddar and light sour cream; fresh sliced strawberries, and green beans. Perfect for a freezing cold evening!
Barbecue chicken and cornbread casserole (crockpot; recipe: Make it Fast, Cook it Slow)
Broccoli and cheese omelet muffins. My friend Kristi turned me on to these-- they are cool b/c they are carb free, which doesn't matter to us too much, but it's nice for an occasional change. There are tons of recipes online-- they're very easy to make.
Kids' cooking project: Oatmeal raisin cookies (recipe: Annabel Karmel). I made these w/my younger daughter and a friend of hers, and they had such fun baking together.
Dinner: Nachos (turkey taco meat with pureed sweet potato, salsa from our favorite Mexican restaurant, refried beans, mashed avocado, cheese sauce, sour cream, and green beans). Don't ask where the chips are- somehow they didn't make it into the picture. 
Dinner: Turkey meatloaf (with pureed yellow squash and green puree), steamed carrots and green beans.
Dinner: Butternut squash soup (made from a batch I made a few weeks back, and had frozen).
Mini gingerbread house: My daughter made this in school so technically it wasn't made in my kitchen, but she was proud to have made it, so here it is.
