Day Three hundred and ninety-eight

Pumpkin bread.  I know I make this all the time- I was bringing it to a friend's house for dinner.

Tapioca bread.  Both loaves get sliced and go into the freezer, and taken out as needed.

Dinner: Salad bar (spinach, romaine, apples, cucumbers, steamed carrots and broccoli, kidney beans, shredded cheddar, hard-boiled eggs, ranch dressing).

Dinner: Assembled.

Day Three hundred and eighty-eight

Another round of pumpkin bread- headed to a holiday open house.

Broccoli and cheese quiche.  Yum.

Day Three hundred and eighty-five: Christmas cookie baking day

Spritz cookies. They were way fluffier and less crunchy than I had in mind.  Next year I'll work on translating my grandma's recipe (which I love) to a gluten-free version.

The chewy gluten-free.  Heaven forbid a gluten-free person not have the recipe to these cookies- they are incredible.

Jam thumbprints. Not bad, but also not what I had in mind.  They were too soft for my tastes, but perhaps a recipe worth fiddling with.

Peanut butter blossoms.  These were AWESOME!

Pumpkin bread.  Headed out to family and bringing along another loaf.

Day Three hundred and eighty-four

Latkes! Oh yeah!  I have a recipe- it's awesome- I'll put it here very soon, I promise.

Hanukkah dinner (I think).  Latkes with apple sauce and sour cream, roast chicken, and carrots.

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.

Roasted butternut squash!  Also from Iowa.  Some made into soup; the extras pureed and frozen.

Pumpkin seeds... from the pumpkins... self-explanatory.

Pumpkin bread... from the pumpkins.  Noticing a theme?

School lunch: Yogurt, apples, trail mix, almonds, and a cookie.

Day Three hundred and seventy-five

I did a tiny bit of cooking ahead this morning.  Since I tend to plan out meals in advance, I've been trying to get into the habit of baking ahead as well.  Once I'm already baking, and have the ingredients out, flour all over the place, I figure I may as well make at least one or two things I'll need next. In this instance, I made rolls for tomorrow's breakfast while I was baking this morning's breakfast. Tomorrow, I can skip a step, and don't have to bake and clean-up.

Breakfast: Pumpkin bread (You Won't Believe its Gluten Free) with almonds and blueberries.

English muffins, for tomorrow's breakfast (recipe: You Won't Believe it's Gluten Free).

Lunch: Turkey and cheese in a brown rice wrap (with pumpkin puree melted into the cheese), celery, and apple slices.

Dinner: Gluten-free chicken nuggets, white rice (with cauliflower puree, ala Double Delicious), applesauce, and broccoli. Can you tell my husband planned this meal? I can.  ;)  But after having made breakfast and lunch, I was happy to let him handle dinner.

Day Twenty-four

Five jars of yogurt, sitting in a water bath until they reach their desired firmness.


Pumpkin bread... one loaf for after dinner and tomorrow's breakfast, and the other for the freezer. (Recipe: Family Circle; modifications were whole wheat pastry flour substituted for white flour, and oats instead of nuts).


Dinner: Spaghetti squash parm. I'll be forever indebted to Danielle B. for introducing me to this meal. It's my older daughter's favorite.

Dinner: Spaghetti squash parm, salad, ciabatta rolls (leftover from yesterday), and an eggplant spread for the rolls. Thanks to Karen S. for the white eggplants!

After dinner: Sliced apples and pumpkin bread