Besides not having any time to make elaborate meals, I like the predictability of breakfast, lunch and dinner. My husband and I have started alternating cooking duties; one week I make all the dinners, the next he does. We fend for ourselves for breakfast and lunch, but we’ve come to the conclusion that easy stuff is best.
I should say upfront that I am not gluten intolerant. I love bread. I love pasta. But I don’t love bloating.
Breakfast: Queen Street Bakery Gluten Free breakfast bread (the best) with peanut butter or almond butter, and sometimes banana slices if they are around (baby loves banana, so they often are not).
Lunch: Leftovers from dinner, sandwiches made with Queen Street Bakery Gluten Free bread, or rice bowls from a nearby coffee shop.
Dinner: Varies, of course. Tonight, for example, I made chickpea and sweet potato curry, a recipe mash-up courtesy of Budgetbytes and MichaelSmithChef recipes. I Omitted orange juice and tomato sauce because I didn’t have them and upped the curry since we love spicy food. I love the site Budget Bytes. She has some great meals that are cheap, cheery and simple. I also made this apple kale dijon salad the other day.
Go Lightly and Be Happy 