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| Breakfast: Chocolate strawberry flax-seed crepes. I was thrilled to take the crepe recipe I've been using (Sneaky Chef) and find it translated perfectly with the artisan gluten-free flour blend. |
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| Dinner: Brown rice pasta marinara, sun-dried tomato chicken sausage, green beans, and fruit salad. |
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| Lunch for tomorrow: Leftover pasta with chicken sausage mixed in, green beans, fruit salad, and fresh mozzarella cheese. My daughter's lunch doesn't often consist of dinner leftovers, but when it does, boy is it easy to assemble! |
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