Day Three hundred and thirty-three

Breakfast: Spinach mango strawberry smoothies (recipe: Cooking Light).   We refer to these as "Martian smoothies"

Pizza (dough recipe: Gluten-free on a shoestring).

Dinner: Pizza, steamed broccoli, and grapes.

Chocolate chip cookies.  Trying out a new cookie recipe, this one is from Robin Ryberg, who has a bunch of neat GF cookbooks.

Sandwich bread.  Using the all-purpose flour blend I could not live without, this bread recipe makes our current go-to loaf.

Lunch for tomorrow: Turkey on above sandwich bread, apple, fresh mozzarella cheese, cucumbers, and a chocolate chip cookie.  Morning snack in the separate container- ants on a log (PB and raisins on celery).

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 Fifty-six

Lunch: Chicken Enchillada Soup (recipe: Rachel Ray Mag). Whole wheat tortilla chips, sour cream, and shredded cheddar garnishing a soup of chicken breast, chicken broth, salsa, and some seasonings. I love a chilly weekend day when the fam is home, it was a great excuse to make soup...

And cookies! This recipe caught our eye, so the girls wanted to bake together. Peanut butter chocolate chip cookies with pretzels (recipe: Rachey Ray Mag). We made them with whole wheat pastry flour, but you can't tell the difference. Half of the dough and some of the cookies are in the freezer, so it worked out well.