Day Three hundred and seventy-seven

Chinese food night!

Dinner: Chicken and broccoli (recipe: Gluten-Free Gourmet) over rice (with cauliflower puree, ala Double Delicious), with lo mein (made with brown rice spaghetti; recipe: Gluten-Free on a Shoestring).

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 Three hundred and thirty-nine

Dinner: Chicken with mushrooms and carrots (crockpot; Make it Fast Cook it Slow) over brown rice (with cauliflower puree ala Double Delicious), and fruit salad.

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 eight

Chocolate chip cookies (almond flour; Recipe: Elana).  These were neat-- really nutty and chewy, almost like a PB cup flavor.

Fresh mozzarella and farmer's market tomatoes.

Dinner: Asian chicken meatballs, brown rice (with pureed cauliflower; Double Delicious), steamed broccoli, and pineapple.

Homemade vanilla ice cream with chocolate chip cookies. All of this gluten-free business is hard work.  We deserved a treat.  ;)

Day three hundred and two

This is a mystery lunch.  I'm a month behind in posting photos, and I can't recall what this one is.  It's clearly sauce with mozzarella cheese on top of it, but I just can't tell what's under it.  Brown rice pasta?  Anyone?

Dinner: Chicken in a teriyaki glaze (Recipe: Double Delicious), brown rice (with pureed cauliflower; Double Delicious), sliced apples, and salad.

My daughter wanted me to take a pic of her plate as well, so here it is.  :)

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 forty-nine

Dinner: Coconut chicken (crockpot; recipe: Coconut Beef- Make it Fast, Cook it Slow) over brown rice pilaf (with pureed cauliflower; recipe: Double Delicious), steamed broccoli, and watermelon.

Day Two hundred and thirty-six

Breakfast: PB banana flax seed smoothies (recipe: Cooking Light).

Lunch: Grilled cheese and apples on whole wheat, steamed broccoli, and fresh blueberries.

Dinner: Turkey meatballs (with green puree ala Sneaky Chef), brown rice pilaf (with cauliflower puree, ala Double Delicious), steamed veggies, and fresh fruit. I had two bags of these meatballs in the freezer that I'd made as extras while back, and frozen. When my afternoon went awry due to a sick child, I was more than thrilled to be able to pull these out of the freezer and put together a quick dinner.

Day One hundred and fifty-eight

Vanilla yogurt, ala Frugal girl (cooler method).

Kale, sprinkled with olive oil and kosher salt, ready to go into the oven.


Kale chips, fresh out of the oven.

Dinner: Chicken balls (with grated carrot and apple; Recipe: Annabel Karmel), kale chips, brown rice pilaf (with pureed cauliflower; Recipe: Double Delicious), and cantaloupe.

Day One hundred and nineteen

Breakfast: Egg white omelet with cheese inside of a whole wheat bagel thin, and strawberries.

Lunch: Steamed veggies (alongside leftovers from last night's dinner).

Dinner: Black bean veggie burgers (recipe: Double Delicious) on whole grain sandwich thins, and strawberry/blueberry fruit salad.

Day One hundred and sixteen

Breakfast: Oatmeal made with strawberries, skim milk, cinnamon, and a touch of maple syrup.

Dinner: Teriyaki chicken (with carrot puree, recipe: Double Delicious), over brown rice pilaf (with cauliflower puree, recipe: Double Delicious), vegetable medley, and orange slices.