Day Three hundred and eighty-one

A crust Boule. The recipe yields four balls of dough, and this is one of the three from the freezer.

On the rise: Gluten-free bagels.  I used the Shoestring recipe with the Artisan flour blend.

After rising, boiling, and baking: Bagels.  I made a dozen and froze half.

Dinner: Smashed potatoes, a slice of boule bread, steamed veggies, and grilled chicken.

And my husband's dinner: Steak, sauteed onions, and the rest of my dinner from above.  I'm still trying to help him realize he's not a caveman.

School lunch for tomorrow: PB wrap, babybel cheese, cutie orange slices, cucumber and carrots.

Day Three hundred and fifty-five

Dinner: Brown rice penne with homemade pesto with cherry tomatoes and fresh mozzarella (this is seriously one of my favorite dinners), sliced chicken breast, and green beans.   When making the pasta, add the cheese and tomatoes into the pot when the pasta is very warm, it all marries and the flavors heightens. 

Per a request, here's the pesto recipe: In a food processor, combine 2 c. well-packed basil leaves and 1/4 c. chopped nuts (pine nuts or walnuts). Pulse till shredded, then add 2 cloves of garlic, 1/2 c. olive oil, 1/2 tsp. kosher salt, and 1/4 tsp. ground pepper, and pulse again. Add 1/2 c. grated Parmesan cheese, and pulse until smooth, pushing down as needed. If you’d like to freeze this in a jar for later use, don’t add the cheese until it’s been thawed and you’re ready to serve it.

Gluten-free cornbread (recipe: Gluten-free on a shoestring).  This was two days before Thanksgiving, so I was already in cooking mode.  I made a double batch of this- one for my daughter to bring to school for her Thanksgiving feast, and another to use in the stuffing for the turkey.

Day Three hundred and fifty-one

A red pepper flower.  My daughter couldn't eat it fast enough.

Gluten-free granola (recipe: Gluten-free on a shoestring).  I didn't *love* this granola, but it wasn't bad.

Soup: Potato leek.  The recipe is from my friend Christie, I'll have to ask her where she got it.

Day Three hundred and twenty-one

Lunch: Turkey and cheese melted on homemade gluten-free bread (recipe: Gluten-free on a shoestring), grapes, baby spinach, and ranch.

Dinner: Sweet potato and chicken apple sausage hash (recipe: Rachel Ray), fruit salad, and green beans.

My daughter's lunch for tomorrow: Rolls of deli turkey with a mozzarella stick, baby spinach with dip, grapes, and gluten-free pretzel sticks.

Day Three hundred and seveteen

Our most recent yummy breakfast discovery: POPOVERS!!!  These are so easy to make-- just a few ingredients to combine, then they bake for 30 mins, giving you time to neaten the kitchen and get the fam dressed for the day.

Breakfast: Gluten-free popovers (recipe: Gluten-free on a shoestring), scrambled eggs, and fresh strawberries.

Day Three hundred and fifteen

Pizza dough, rising (recipe: Gluten-free on a shoestring).  This was our second attempt at gluten-free pizza, and we did like the crust a little better. The consistency of the dough was more similar to regular dough than the almond flour.

Pizza (sauce with butternut squash puree).

Dinner: Gluten-free pizza, salad, and fresh strawberries.

Gluten-free sandwich bread (recipe: Gluten-free on a shoestring).

Day three hundred and seven

Breakfast: Bob's Red Mill gluten-free hot cereal, with apple.

Dessert: Pound cake (gluten-free; recipe: Gluten-Free on a Shoestring).

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.