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 Two hundred and three

Breakfast: Crepes (whole grain) with nutella and fresh strawberries (recipe: Sneaky Chef).

Dinner: Three bean turkey chili (recipe: Simplyrecipes.com, and made by my husband).

Dinner: Cornbread (whole grain, with pureed cauliflower; Recipe: Sneaky Chef).

Day One hundred and forty-seven

Happy Birthday to my littlest one. She wanted an animal theme for her birthday this year, and I saw this cake in Parents magazine and saved the design so we could recreate it at home. We had a blast doing this together.

Vanilla buttermilk cake (recipe: Allrecipes.com)


Buttercream icing (recipe from my friend Sarah).

Dinner: A defrosted a jar of turkey chili I'd made a few weeks back. We (and the table) were so frosting-covered that I didn't even remember to take a picture. Oops.

Day One hundred and twenty-four

Dinner: Three-bean turkey chili (with carrot puree, butternut squash puree, and shredded zucchini) served over brown rice, with light shredded cheddar and light sour cream; fresh sliced strawberries, and green beans. Perfect for a freezing cold evening!