Day Four hundred and five

Breakfast:  Scrambled eggs, cinnamon raisin bread, and grapes.

Dinner: Spaghetti squash parm (recipe), salad, and brown rice penne.

Day Three hundred and ninety-two

Breakfast (and extras for the freezer): Power sticks (peanut butter cereal bars; recipe: Weight Watchers).  My older daughter made these, and was SO proud of herself.  Extras work well wrapped in waxed paper and stored in a ziploc bag.

Day Three hundred and seventy-six

Breakfast: Egg and cheese on english muffins, with orange slices.

Day Three hundred and forty-five



Breakfast: Scrambled eggs with cheese in a brown rice wrap, and fresh pineapple.

Dinner: Turkey legs.  Being that this is too cave-man for me, I ate leftovers, and made sure to fed the girls vegetables and fruit to balance it out.

Lunchpail muffins (recipe: The Eat-Clean Diet for Family and Kids).  I added blueberries.  These will go in the freezer to be used as a lunchbox add-in, or school snack.

Day Three hundred and thirty-six

Breakfast: Cinnamon apple oatmeal.  I'm so glad gluten-free oats exist.  I'm not sure what I'd do without them!

Dinner: Turkey bacon grilled cheese on gluten-free bread, and fruit salad.  I want to say there was a veggie with this meal-- I think we may have had baby carrots while the grilled cheeses were toasting.

Day Three hundred and thirty-five

Breakfast: Gluten-free pumpkin blueberry pancakes with scrambled eggs.  I made a double batch and froze half to serve as breakfast for during the week.

Dinner: Turkey hot dogs, gluten-free mac and cheese, and steamed veggies. Something crazy was going on in the afternoon, so I had to abandon my dinner plans and swap in this unexciting dinner instead.

Day Three hundred and thirty-three

Breakfast: Spinach mango strawberry smoothies (recipe: Cooking Light).   We refer to these as "Martian smoothies"

Pizza (dough recipe: Gluten-free on a shoestring).

Dinner: Pizza, steamed broccoli, and grapes.

Chocolate chip cookies.  Trying out a new cookie recipe, this one is from Robin Ryberg, who has a bunch of neat GF cookbooks.

Sandwich bread.  Using the all-purpose flour blend I could not live without, this bread recipe makes our current go-to loaf.

Lunch for tomorrow: Turkey on above sandwich bread, apple, fresh mozzarella cheese, cucumbers, and a chocolate chip cookie.  Morning snack in the separate container- ants on a log (PB and raisins on celery).

Day three hundred and ten

Breakfast: Blueberry pancakes (we tried a gluten-free mix that a friend gave us) with turkey sausage and oranges.

Dinner: Turkey burgers, brown rice penne mac and cheese (crockpot; Make it Fast, Cook it Slow), steamed broccoli, and fresh tomatoes and mozzarella. 

Day three hundred and nine

Breakfast: Oatmeal with chunks of apple.  I was SO thrilled to find that gluten-free oats exist... not sure I could live without oats!

A man's dinner (aka, my husband made it): Rotisserie chicken, green beans, apple, and tater tots (gluten-free from Trader Joe's).

Day Two hundred and seventy-nine

Breakfast: Ciabatta roll, hard-boiled egg, and strawberries.