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 ninety-one: 2012

Today's post, although being written smack dab in the middle of March, is the first to feature food that was cooked in 2012.  In other words, I'm officially caught up with last year's photos and am moving forward.  The realization of that reality got me thinking.  We experienced a lot of changes throughout 2011, and began 2012 with a new outlook and approach, as far as food and health is concerned.  As we continue to explore and modify our lifestyle, I'm excited to see how it unfolds, share it here, and continue to get great ideas from others.  For health reasons we're considering a switch to dairy-free, at least temporarily, to see if it helps eliminate some residual symptoms we're still noticing.  Almond milk  will supplement dairy for the time being, as I aim to keep food enticing, no matter your food preferences and likes!  As always, thanks for being along on our journey, and please continue to share yours as well.

Best,
Stephanie

First breakfast of the year!  (Brown rice) Blueberry waffle, scrambled eggs, and fruit salad.

Day Three hundred and eighty-seven: Christmas morning

A Christmas morning tradition: Monkey bread.  Being this is our first gluten-free year, I did some research and found this to be the best recipe. Since we like ours in a round, I doubled the brown rice flour recipe from You Won't Believe it's Gluten-Free, adjusted the baking time, and used an angel-food pan. It came out perfectly, and we had plenty leftover.

Monkey bread: An aerial view.

Mmm, crunchy and goeey, all at once.

Breakfast: Monkey bread, scrambled spinach cheese eggs, and blueberries.

Christmas dinner: Lasagna.  My grandma always makes the lasagna, but since we needed a gluten-free version, we made it ourselves.  I'm proud to say my daughter actually made this.  I showed her how with the first layer, and she took it from there. She was so excited to say that she made the lasagna.  It's layered with spinach instead of meat.

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 Three hundred and seventy-four

Dinner was last night's lefotvers, which was I said yesterday, we did not love; I sweetened the deal with this Chocolate pound cake (recipe: You Won't Believe it's Gluten-Free).  YUM. 

School lunch: Leftover pasta and spinach, animal crackers, cucumber slices, cutie orange, babybel cheese.

Day Three hundred and seventy-two

Pancake morning: Blueberry, strawberry, and chocolate chip (recipe: You Won't Believe It's Gluten-Free).

School lunch: Cottage cheese, rice crackers, cucumbers and carrots, watermelon.

Dinner (Did not realize it had fogged up the lens!):  Baked spinach and cheese with brown rice penne (crockpot; Recipe: Make it Fast, Cook it Slow).  We normally love everything that comes out of this cookbook, but I have to admit, none of us cared for this one.  It was pretty bland- not a meal I'd recommend.

Day Three hundred and twenty

Breakfast for dinner: Scrambled eggs with spinach and cheese, homemade gluten-free english muffins (recipe: You Won't Believe it's Gluten Free), and sliced pear.