Gluten Free Everyday Eats – Day 9

Well… I’m posting this on the morning of Day 10.  I knew this would happen at some point.  The littlest peanut just about drove me up a wall yesterday and now I know why:  she’s sick.  Poor thing.  I read their new book to them (“Listen Buddy” – the story of why listening is important because…well…one of them could use the lesson.  LOL) and then I promptly fell asleep with the girls.  Lights out.  9:45PM.  Yes, I am a party animal. 😀

Yesterday we stuffed ourselves silly.  I also ordered some of that granola that I mentioned on Day 8.  Apparently polishing off what I had on hand was not enough when you wake up and you are still thinking about it.  LOL

It was an average day.  Nothing to wax poetic about but we did end up eating out last night.  Our hair cuts took a little longer because I asked for the stylist to please try to cover my “Elvira gray patch/streaks” otherwise known as “kid-scars”.  😀  As a result, I spent more money than I had originally planned, but I’m also happier with my new haircut and coloring.  The girls both got their hair cut (5 inches off for Zoe and 3 inches off for Rory) as did My Love.  It was a family affair because that was the only time available.  Next time, we are not going as a group.  The kids have to wait far too long (thus my gray hair).  



Anywho…here’s what was on the menu for yesterday:

Breakfast:  2 eggs scrambled with parmesan cheese and garlic, a handful of gluten free crackers, a large serving of cut cantaloupe and a banana.  And yes, coffee.   

Day 9 - part of breakfast   Day 9 - last part of breakfast


Lunch:  Leftovers from the Thai restaurant (no rice..the kids gobbled that up!), a white peach and water.

Day 9 lunch

Dinner:  (Oh my… let’s see….)  An overly dressed Caesar Salad (sans croutons), gluten free “flatbread” (really just a gf pizza crust brushed with garlic oil) with marinara sauce (the kids at this mostly), and 3 slices of sausage and extra cheese pizza.  Water to drink.

          Day 9 Dinner salad

Day 9 pizza

And today?  Well…so far it’s Chex Cinnamon cereal (to die for…but it has a downside too for me…more on that tonight) and coffee.

Hope your day is starting off marvelously!  I’m off to care for the munchkins. 


  1. So sorry to hear your littlest is sick. Hope she feels better soon.

    Day 9 started with an egg over hard with ham for breakfast and some blueberries and coffee. Lunch was some of the previous night’s wild rice dish over mixed salad greens and tortilla chips on the side and iced tea. Snacks were a small handful of cashews and a couple of squares of dark chocolate. Dinner was the last of the wild rice over salad greens again (it was good, so I didn’t mind repeating) and a GF/nitrite-free/MSG-free chicken-apple sausage. Then I got the idea to make GF banana chocolate chip muffins after dinner because I had a bunch of very spotty bananas to use or freeze. They were so good! I hate to admit this, but I ate 3 muffins along with a cup of coffee. These aren’t ginormous muffins because I use muffin tins from the 1960s, so they are normal-small size, but still. Three. I also had a cup of soymilk somewhere in there, as well as a dab of leftover tuna salad and water before bed.

  2. My only interesting meal this week was last night’s dinner. I made a casserole with 2 cups of rice, the equivalent of 2 cans of cream of mushroom soup (recipe below), some milk, about 2/3 cup of sharp cheese spread, granulated garlic, dried minced onion, dried shiitake mushrooms, a splash of Worcestershire sauce, and 2 16-ounce packages of frozen broccoli, that I chopped. Oh, and some choppped leftover chicken sausages. Topped with a couple handfuls sharp cheddar and baked at 350 for 25 minutes

    The soup: 4 tablespoons of cornstarch mixed with enough milk to dissolve, then added more milk to equal 2 cups. Heat and add dried mushrooms, granulated garlic, dried minced onion, and 2 tsp chicken base (I use “Better than Bouillion;” their veggie base is even better than their chicken base!). A little cream in this is great. If you’re dairy-free, use coconut or almond milk (rice milk is too thin). If you’re calorie-counting, add some reduced-fat cream cheese or Greek fat-free yogurt.

    No leftovers…

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