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 Seventeen

Dinner: Turkey meatloaf (with shredded zucchini- thanks to Karen S. for the zucchini!!) with brown gravy, roasted potatoes in olive oil and fresh rosemary, roasted cauliflower, and cantaloupe. Usually I like do to green beans w/meatloaf, but we were out.