Day Three hundred and eighty

Breakfast: Gluten-free bagel (these are working out nicely) and scrambled eggs.

Lunch: Mac and cheese (I tried the GF Gourmet's recipe, not bad) with pureed cauliflower added (Sneaky Chef).

The beginning of the holiday season- Christmas cookies.  These ones with the chocolate on the end are "Chip and dip cookies" (recipe from my friend Christie), the Hershey kiss cookies are PB Blossoms, and the cinnamon frosting cookies are from the same cookbook as the PB Blossoms.

School lunch: Ants on a log (celery with PB and raisins), hard-boiled eggs, crackers, sliced apple, and a babybel cheese.

Day Three hundred and forty-three

Stocking the freezer today...

Shredded zucchini.  Goes into the freezer in 2 c. bags.  During the long winter, this will go into breads, chili, meatloaf, etc.

Hunks of yellow squash, in the steamer, which will be...

Pureed in the food processor, put into 1/4 c., and put in the freezer.  Until they're frozen, then they're...

Popped out of muffin tins, and stored in freezer-safe bags in the freezer.

Oh yeah, and since I was busy processing veggies all day, my husband handled dinner, albeit a very simple one.  Dinner: Breaded chicken pieces, gluten-free mac and cheese, strawberries, and green beans.

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.