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| 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. |
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| School lunch: Leftover pasta and spinach, animal crackers, cucumber slices, cutie orange, babybel cheese. |
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| School lunch for the day: Fresh mozzarella cheese, edamame crackers, cut-up apples, carrots, and cashews. |
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| Dinner: Turkey meatloaf (with green puree ala Sneaky Chef), mashed potatoes, steamed broccoli, and grapes. |
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| Gluten-free banana muffins. These were SO good, moist and filling. I found the recipe online but I didn't write down the source, and now I can't track it down. The recipe is worth sharing, though, so here it is. Next time, I'm going to try making it as a loaf.
Gluten-free banana muffins
2 c. gluten-free flour blend
1 t. baking powder
1 t. baking soda
3/4 t. xanthan gum
1/2 t. salt
1/2 c. unsalted butter
1/2 c. sugar
2 eggs
6 ripe bananas, coarsely diced
In a large mixing bowl, cream butter and sugar. Add eggs one at a time, mixing well. In a separate bowl, whisk first five ingredients ingredients (through salt) then add to sugar mixture, stirring only until moist. Fold in bananas. Bake at 350 for 30-40 minutes, until toothpick comes out dry.
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| Spaghetti squash Parmesan. If you haven't made this, you should! It's my older daughter's favorite meal. In fact, this day was her birthday, which was why I made it. |
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| Dinner: Spaghetti squash parm, french bread, and fruit salad. |
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| Pureed yellow squash, for the freezer. |
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| Tomorrow's school lunch: Chunks of grilled chicken, gluten-free crackers, cottage cheese, carrots and apples. |
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| Dinner: Parmesan crusted chicken (with breadcrumbs made from stale gluten-free bread) steamed carrots, sauteed zucchini, and mac and cheese (brown rice pasta; crockpot; recipe: Make it Fast Cook it Slow). |
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| School lunch for tomorrow: Cottage cheese, edamame crackers, a hard-boiled egg, strawberries, red pepper, and baby spinach. |
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| Parmesan basil focaccia (recipe: Gluten Free on a Shoestring) made with the artisan gluten-free flour blend. I've moved my basil plant indoors so that we can enjoy it year-round, and this was a great way to use some up. |
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| Dinner: Turkey burgers (with green pureed vegetables, ala Sneaky Chef), Parmesan basil focaccia, baby spinach and tomatoes, and fresh pineapple. |
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| School lunch for tomorrow: Diced chicken with celery, apple slices, gluten-free sandwich bread, and fresh mozzarella. |
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| 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. |
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| 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. |
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| School lunch for tomorrow: Homemade yogurt with blueberries, cucumber slices with dip, almonds with sunflower seeds, gluten-free cereal, and two gluten-free oreos. I'm not of the "junk in the lunch box" mentality, but occasionally I'll toss a treat into my daughter's lunch. Especially now that she has to be gluten-free and misses out on so much of what the "other" kids have, I sometimes toss in something special so she doesn't feel left out. |
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| Gluten-free lunch: Cottage cheese, edamame crackers, carrots and green beans, and cantaloupe. In case it's not obvious, this is my daughter's school lunchbox. |
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| Dinner: Chicken and rice soup (crockpot; Make it Fast, Cook it Slow). |
Dinner: "School lunch." My daughter doesn't buy school lunch more than once or twice a month, but was begging the other night to have the "a chicken nugget shaped as a burger" and tater tots. So, I found acceptable versions of them in the store and we had a "school lunch" dinner night. Chicken patties on whole wheat potato rolls, tater tots, cucumbers and carrots, and watermelon. Compromise. ;)
