Back on the 100-Day Challenge "Wagon"

Oy, where is the time going??? This week ended up being a bit of a write-off due to physical/health issues Tuesday through yesterday. Part of it was messed-up sleep affecting my ability to concentrate and even make decisions. Now that I'm coming out of it, I'm feeling less guilty about not focusing on my goals because I can see just how affected I was!

But at the end of this second week, that leaves me with fewer days to accomplish some big goals I have for the rest of this year, which include:

*walk/run 5 km (I had gotten up to 1.3 miles/just over 2 km on the treadmill, but I haven't done anything on the treadmill in a week, I think)
*get the rough draft of my teen novel done
*get my dairy-free ebook done
*100 blog/website posts!

I had not connected with my goals really at all this week. My energy levels and mental stamina were poor enough that they didn't matter to me a bit. And yet, first thing this morning, my mind is back on the goals and I really want to accomplish them.

One of my smaller goals is to work toward having one to two weeks' worth of gluten-free (and naturally, dairy-free, since I can't have dairy) lunch and supper menus that have been tried and enjoyed. My daughter and I both really like the stuffed peppers recipe from Raw Food: A Complete Guide for Every Meal of the Day but I don't know it's the kind of thing my husband and son will like, so we make it now and then for lunch. I made some yesterday. It's a super quick recipe. (I do have to modify it slightly since the recipe calls for hazelnuts--hazelnuts make my mouth itch!)

I've had a new gluten-free book for a little bit and had not yet tried anything from it. Part of it is that I can not for the life of me find the sorghum flour used in their flour blend. There's probably one store in particular I need to go to (Planet Organic), but I just haven't made my way there yet. In any case, the book is

Cooking for Your Gluten-Free Teen: Everyday Foods the Whole Family Will Love

They are conscious that many people eating gluten-free also have dairy issues, so many of the recipes specifically mention substituting a non-dairy product. I made the pizza for us yesterday, but just used the flour blend I had left over from a different book and used a reduced amount of soy parmesan (wasn't sure what it would do compared to regular parmesan) in the crust. It still worked out very well! And I had a happy teen when I picked her up from dance class and had a piece of pizza all ready in the vehicle for her to eat. She ate nearly the rest of her half (we split one pizza; I forgot to take a picture of the whole thing, but her side had "regular" cheese and mine had the Daiya) and had no feeling of unwellness afterward. She really wants to try the doughnuts; I will have to either find sorghum flour or make a new batch of the blend I use and try the recipe with that.

Before I head off to the treadmill, I may not have a picture of our whole pizza, but I do have a picture of some of my pieces:

A mix of mozza and cheddar Daiya, gluten- and dairy-free meat slices (no, didn't go veggie this time), gluten- and dairy-free crust. Italian seasoning sprinkled on top. Photo taken on a BlackBerry Torch; forgive me. ;)