Day Three hundred and thirty-eight

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.

Dinner: Brown rice pasta marinara, sun-dried tomato chicken sausage, green beans, and fruit salad.

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!

Day Three hundred and twenty-eight

Breakfast: CREPES! I was delighted that I could use my regular recipe but substitute the artisan gluten-free flour blend, and they came out just as delicious.  We do a few variations of crepes, and these were filled with strawberries, a little chocolate sauce, and a sprinkle of flaxseeds.

Dinner: Traditional Stew (recipe: Make it Fast Cook it Slow).  I made a few changes to the recipe- I use chunks of chicken breast instead of beef, chicken broth instead of beef, and add potatoes.  This is always an easy and very comforting meal.

Day One hundred and sixty-eight

Breakfast: Pumpkin whole grain waffles (with wheat germ and flax seed), scrambled egg whites with spinach, and sliced pear. I made a double batch of these waffles and froze two breakfast's worth for future mornings.

Dinner: Chicken fried (brown) rice (recipe: Cooking Light), steamed broccoli, and fresh pineapple.

Day Fifty-two

Breakfast: Whole wheat crepes (recipe: Sneaky chef) with chocolate syrup, banana slices, and a sprinkling of flax seeds; and a blueberry-strawberry yogurt smoothie.

Dinner: Turkey nacho bake (ground turkey, beans, taco seasonings, diced tomatoes, and a scoop of butternut squash puree). Usually the chips go at the bottom when I make this, but my friend Melissa brought this to a party recently with the chips on top, so I thought I'd try that to see if the chips got less soggy. It worked! Thanks, Melissa L!


Dinner: Turkey nacho bake, salad, avocado, and grapes.