This is an actual poster from World War I.  It used to be patriotic to eat wheat free meals!  Considering the effects that the flood waters in the US and Canada are having on the wheat crops, it makes sense to be able to plan meals that do not include wheat, even if you don’t have to.  But, for those that DO have to avoid wheat, especially the newly diagnosed, we try to keep it simple, interesting, and affordable. 

GFCF Breakfast

Frozen Gluten Free Waffles, apples and almond butter.  I do read your emails, and if you say that something is tasty and safe, I’ll definitely include it in the recipe database!  However, the waffles aren’t chock full of nutrition, so they need healthy toppings instead of just syrup.

GFCF Lunch

Tomato Spinach Soup, baked brown rice chips, hummus.  The soup calls for only 5 ounces of spinach, but if you don’t want to save the rest of the spinach for a salad or sandwiches, just use it all.  If the soup seems a bit tart, add a teaspoon or so of sugar.   If you don’t have access to the brown rice tortillas for the chips, substitute corn tortillas, but add a little salt.

GFCF DINNER

Arroz Con Pollo, roasted sweet potato rounds, Mexican fruit salad.   Arroz con Pollo is one of my favorite one pot dinners.  You could leave out the beer, but it adds such great flavor that it’s worth it to search out a GF beer.  Anheuser-Busch Redbridge is a highly rated gluten free beer that shouldn’t be too hard to find.  The link will take you to a search-by-zip page.  The side dishes add color and fiber to the meal – it would be lovely to eat on the patio!

Eat well and be well!

I tried, I really did.  I told the boys they were on their own for breakfast and lunch.  At 10 & 12, they are more than capable.  The fault lies with me.  What I should have said is what I really meant, which  was "get your own breakfast and lunch on a reasonable --TO ME-- schedule.  Those of you who have already been through raising pre-teens feel free to laugh.  What ended up happening was that for the most part, they would graze lightly during the day, and at 4:00, faint from hunger, go locust-like through the kitchen.  This pretty much made my carefully planned dinner a joke.

However, the inner control freak prevailed, and came up with a new plan.  I've been making those carefully planned dinners around 1 or 2 in the afternoon.  It feels strange to make huge meals in the middle of the day, but since it's summer they are lighter and easier to cook, so it's not too bad.  After lunch (lunner?) everyone helps to clean up and then is free to pursue their interests (or take a siesta).   So at the end, everyone's nutritional and control needs are satisfied.  I know they've eaten well early enough so that they don't go in search of junk with their friends, and they feel like they have more of their summer to enjoy (all 46 remaining days).

 All this independence is great, but I have one last trick up my sleeve to gather everyone at the end of the day....dessert!