Day Three hundred and ninety-three

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!

School lunch: Hard-boiled eggs, mini orange, carrot sticks, cheese and crackers.

Day Three hundred and eighty

Breakfast: Gluten-free bagel (these are working out nicely) and scrambled eggs.

Lunch: Mac and cheese (I tried the GF Gourmet's recipe, not bad) with pureed cauliflower added (Sneaky Chef).

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.

School lunch: Ants on a log (celery with PB and raisins), hard-boiled eggs, crackers, sliced apple, and a babybel cheese.

Day Three hundred and thirty-two

Purees for the freezer: Cauliflower and Butternut squash.  I freeze them in 1/4 c. portions in muffins tins, and once they're frozen, I pop them out and store them in the freezer in big ziploc bags.  These will go into mac and cheese, tacos, pasta, etc.

Lunch for tomorrow: Hard-boiled eggs, mozzarella cheese, edamame crackers, spinach with dip, and fruit (not sure what kind is under that pink lid, but I know it's there).  ;)

Homemade vanilla yogurt (made ala the Frugal Girl's cooler method).

Day Three hundred and twenty-seven

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.

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.

Day Three hundred and twenty-four

Lunch: Hard-boiled eggs, baby spinach, red peppers, orange slices, and almond cheddar chips.

Day Three hundred and eighteen

(Gluten-free) Waffles, oh yeah!  (An old inside joke- ask my husband).

Parmesan garlic croutons (made with stale gluten-free bread).

Dinner: The Big Salad (hard-boiled eggs, baby spinach, chickpeas, steamed carrots, tomatoes, red peppers, cucumbers), croutons, and homemade ranch.

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. :)

Day Two hundred and ninety-two

Something I love to do in the summer- a cold lunch.  Hard-boiled eggs, fresh peaches, baby spinach, and whole grain crackers.

Pot-luck dinner.  My friend came over for dinner with her two kids, who eat only "kid" foods.  She brought chicken nuggets/fingers, garlic bread, fresh mozzarella with tomatoes, and I made whole wheat pasta and vegetables.  Then the kids had grapes.

Day Two hundred and seventy-two

A quick lunch: Hard-boiled eggs, whole wheat bread, fresh mozzarella, spinach, baby carrots, and strawberries.

Dinner: Cheddar BLTs (with turkey bacon, on whole wheat).  I am proud to say that this was my first BLT... so tasty! Thanks to Jill for the idea!

Day Two hundred and sixty-eight

Dinner: Big salad (spinach, romaine, diced apples, cucumber, cherry tomatoes- from the garden!, zucchini, cucumber- from the garden!- steamed carrots and broccoli, canteloupe, and hard-boiled eggs.  Whew.  Some challah and light ranch on the side, and a cool dinner on a hot summer's eve was done.

Day One hundred and twenty-five

Lunch: Spinach salad with hard-boiled eggs.

Dinner: Roasted turkey breast, mashed sweet potatoes, butternut squash, gravy, and healthy creamed spinach. Somehow, we ended up with a mini-Thanksgiving in the middle of a snow storm!


Purees for the freezer: Butternut squash

Day One hundred and fifteen

Lunch: Scrambled eggs with shredded low fat cheese, carrot sticks, and sliced apple. I wasn't actually intending to make this for lunch, but when three eggs accidentally cracked as we took them out to boil for dinner, I decided eggs it was!


Veggies in the steamer-- two lbs. of organic baby carrots, two heads of broccoli, and two heads of cauliflower. Some of this ended up being...

Purees for the freezer: Cauliflower



Purees for the freezer: Carrot



And the rest of the steamed veggies ended up being...
Dinner: Big Salad (steamed broccoli, cauliflower, and carrots; romaine lettuce and baby spinach, garbanzo beans, crunchy noodles, and sliced hard-boiled eggs, with light ranch.


Fruit salad with "fairy dust" (aka cinnamon)

Day Forty-nine

Dinner: Spinach salad (hard-boiled eggs; croutons made from the whole wheat bread I made a few days ago; steamed carrots, broccoli, and cauliflower; red pepper; chinese noodles, and avocado. Afterwards: grapes and prunes.