Day Three hundred and thirty-four

Lunch: Deli turkey and cheese on gluten-free bread, cucumbers and spinach with ranch, and apple slices.

Three-bean turkey chili (with shredded zucchini and butternut squash puree) topped with shredded cheddar, sour cream, and avocado.  I made a triple batch of this- one was donated to a charity function a friend was running that evening, and another went into the freezer for future use.

Lunch for tomorrow: Turkey on gluten-free bread, fresh mozzarella, spinach with dip, grapes, and pirate's booty.

Day Three hundred and eighteen

(Gluten-free) Waffles, oh yeah!  (An old inside joke- ask my husband).

Parmesan garlic croutons (made with stale gluten-free bread).

Dinner: The Big Salad (hard-boiled eggs, baby spinach, chickpeas, steamed carrots, tomatoes, red peppers, cucumbers), croutons, and homemade ranch.

Day Two hundred and eighty-three

Dinner: Leftovers of last night's chicken tetrazzini, along with a salad.   Our cucumbers have been coming up rapidly from the garden, so we'll use any excuse for a salad.  :)

Day One hundred and fifty-four

Dinner: Big Salad (steamed broccoli and carrots, romaine lettuce, baby spinach, cucumbers, red pepper, chickpeas, crunchy noodles, hard boiled eggs, grape tomatoes, and strawberries.