Day three hundred and thirteen

Rosemary garlic sweet potato fries (before)

Rosemary garlic sweet potato fries (after)

Turkey meatloaf (times three).  One for tonight, and two for the freezer.

Butternut squash puree.  This will go into chili, quesadillas, pasta sauce, etc.  I divide it in 1/4 cup portions, put the muffin tin into the freezer, pop them out into a large ziploc bag, and store these in the freezer so they're handy when I need them.

Dinner: Turkey meatloaf (with almond flour instead of breadcrumbs, so it's gluten-free), steamed veggies, sliced peaches, and rosemary garlic sweet potato fries.

My daughter's lunch for tomorrow: Vanilla yogurt with blueberries, edamame crackers, peas, and two gluten-free oreos.  Kind of the motley crew of lunch-- I think we didn't have much in the fridge.

Day three hundred and eight

Chocolate chip cookies (almond flour; Recipe: Elana).  These were neat-- really nutty and chewy, almost like a PB cup flavor.

Fresh mozzarella and farmer's market tomatoes.

Dinner: Asian chicken meatballs, brown rice (with pureed cauliflower; Double Delicious), steamed broccoli, and pineapple.

Homemade vanilla ice cream with chocolate chip cookies. All of this gluten-free business is hard work.  We deserved a treat.  ;)

Day three hundred and four

Another gluten-free first: PIZZA!!  I would not, could not live without pizza.  Perfecting the best gluten-free crust is a project still in progress, and this was our first attempt.  It was pretty tasty, but I'm not sure how authentically "Italian" it tasted.  I'll get there sooner or later...

Before going into the oven: Pizza crust made with almond flour (recipe: Elana).

Dinner: Pizza (almond flour crust) with chicken, fresh mozzarella, and broccoli.  My daughters prefer their broccoli on the side rather than as a topping, so I don't put it on half of the pizza.  The crust had a nice crunch to it, so overall we were satisfied with dinner.