Day Four hundred and eleven

Lo mein (Brown rice spaghetti; Recipe: Gluten-Free on a Shoestring).

School lunch: Yogurt, PB&J on tapioca bread, fruit salad, baby carrots.

Day Three hundred and forty-two

Dinner: Quesadillas (black bean, zucchini, tomatoes, and cheese in brown rice wraps) with sour cream.  Brown rice wraps are SO good- they come out nice and crisp on the griddle. This was delicious.

School lunch for tomorrow: Yogurt, granola, fresh pineapple, whole grain tortilla chips, and celery.

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 five

Dinner: Maple dijon chicken with sweet potatoes (crockpot; Recipe: Make it Fast Cook it Slow), fruit salad (frozen), and steamed broccoli.  I do not like mustard, so I did a little sleuthing online and found white wine to be a good substitution for the dijon.  It worked.

Another gluten-free first: BREAD!  I discovered this cookbook what has quickly become one of my new Bibles, "Gluten-free on a shoestring." In it, there is a great bread recipe.  This was delicious.

A kitchen staple: Vanilla yogurt.  I will always be indebted to the Frugal Girl for her no-frills method, which requires no more than a pot and a picnic cooler for awesome yogurt.

Day Two hundred and sixty-six

(Part of) lunch: Veggie and fruit platter

Dinner: Turkey cheeseburgers on whole grain buns, mashed potatoes, peas, and watermelon.

Vanilla yogurt... six jars for the fridge

Day One hundred and eight

Breakfast: Blueberry-pineapple-banana smoothies (with homemade yogurt), along with the omelet muffins from yesterday.

Dinner: Leftovers.

Day Sixty

Yogurt. I tried something new and made it in the toaster... it worked!

Dinner: Cheesy whole grain rotini (with turkey bacon and peas; recipe: Cooking Light), pretzel rolls (compliments of my friend Christie- these were so good!), salad, and grapes.

Day Forty-four

Dinner: White wine and cheese bread (recipe: Cooking Light). This bread smelled SO good while I was photographing it that I almost bit it. Technically the recipe calls for beer, which is how I usually make it, but someone (ahem, husband) drank the last beer the last time he BBQed, and I did not know this.

Dinner: Salsa chicken and black bean soup garnished with avocado, sour cream, and shredded cheddar (recipe: Make it Fast, Cook it Slow), grapes, and steamed carrots. This soup was incredible. Highly recommend it!

Vanilla yogurt

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

Day Twelve

Vanilla yogurt. Very easy to make, using the Frugal Girl's cooler method.

Dinner: Big Salad. Romaine lettuce, chickpeas, sliced egg, zucchini, cucumber, carrots, and red peppers.

Day Eight

Apparently taking pictures of our food has become a way of life around here. After dinner tonight, the girls were fooling around with the camera, and pretending to take pictures of imaginary dinners. Lol.

Dinner: Broccoli and cheese quiche in a whole wheat crust, whole wheat yogurt strawberry muffins, and cantaloupe.