It was a good day – more lazy than busy. I am finally almost caught up with everything, so it gave me time to actually start thinking about menus and recipes. The littles love watching me cook, and I like it when they sit and watch me with anticipation. Today was one of those days. They were excited about the snack that I was preparing just for them. It was healthy and gluten, dairy, and peanut free. I am continuing to look for things that fit that criteria, and it is getting easier. I am thankful that we can still eat all the fruits, vegetables, and meat that we want, and that, in and of itself, makes planning menus and creating recipes much easier. I do miss baking, but I am looking forward to really experimenting with my own bread, cookie, cake, and pie recipes.
- Breakfast – Cereal
- Lunch – Sandwiches (gluten free bread), salad, and fruit
- Dinner: Chicken and Vegetable Stir Fry
I baked mine for 30 minutes, and I think that it was a little too long. I would recommend doing 25 minutes and testing them. Since they are corn instead of flour, they are a bit thicker. Reducing the cooking time should make them be more crunchy. When cooked too long, they are a bit crunchy-hard. The kids loved them, though, and they are sometimes the best, but toughest, critics. Actually, they really, really loved them. They sat at the bar for about 20-30 minutes dipping pita chips into the fruit, talking, and laughing. It was a great afternoon snack.