I did it! I got the freezer stocked up with French toast sticks and pancakes and a few blueberry quinoa breakfast bars. The breakfast bars were so amazing that we ate almost half of them! I might have to make another batch so I can share some and have a few more in the freezer. I couldn’t believe how simple they were to make. My other wonderful find from this weekend was this Vegan Caramel Frappe! Starbucks and Dunkin Donuts were some of my favorite places to go for treats. Before I couldn’t eat anything of course! This was so easy to make and it was super simple compared to driving to the nearest Dunkin Donuts and sitting in the drive through on a busy Saturday morning! I prepped the overnight stuff while I was making dinner Saturday night and Sunday morning it took less than five minutes to throw it in the blender and then to inhale the best frozen coffee drink I’ve had in over a year! Happy, happy, happy!
The theme for the GF Menu Swap over at Celiac Family this week is snacks to pack. I haven’t really packed snacks ahead other than the usual trail mix of pretzels, cranberries, raisins, and almonds. I guess I will have to start when my daughter goes to VPK as she won’t be able to have all the snacks they provide at the school. On my to try list for a while have been the goldfish crackers from Gluten Free On a Shoe String’s cookbook and these “Wheat Thins” from the website.
The goal for this week is extra waffles for the freezer, an extra loaf of bread for the freezer, and some of my favorite soup to freeze! I got the largest rutabaga I have ever seen at the grocery store and I am hoping that I can cut it up!
Spaghetti (from the Better Homes and Gardens cookbook) and these “meatballs”
Tomato sandwiches (our tomato plants are taking over the world!)
Burgers (a variety: turkey for one, beef for another, and veggie for me), roasted potatoes (on the grill), corn on the cob
Melon Spinach Salad (topped with bacon for the meat eaters, maybe canned herring for me)
Fish, sweet potatoes, veggie