Because the bf and I had a couple of cheat days during this challenge, we extended it another couple of days to be sure we got in the full 21 days. I know this doesn’t really count because we still interrupted the gluten-free diet, but we did it anyway. The last week wasn’t really any harder than the previous weeks, and I found myself still feeling great in the afternoons – no crashes like I normally have with starchy foods. So, here’s how we ended up:

Day 19:

Breakfast: Egg and turkey bacon sandwiches on gluten-free bread with a dijon avocado spread (recipe coming soon!)
Lunch: Chili – a friend hosted a chili cookoff, so we ate all different types of chili. 
Dinner: Mexican – enchiladas, tacos and tortilla chips – all corn-based

Day 20:

Breakfast: Egg and turkey bacon sandwiches on gluten-free bread with a dijon avocado spread
Lunch: Chicken salad, deviled eggs, rice crackers, cheese
Dinner: Meat sauce made with ground turkey, garlic, onion, red pepper and fresh basil served over spaghetti squash

Day 21:

Breakfast: Green juice
Lunch: Leftover spaghetti squash with meat sauce
Dinner: Sushi – raw rolls, salad with ginger dressing and sautéed squid

Day 22:

Breakfast: Green juice
Lunch: Salad with avocado, tomato and cucumber
Snack: Apple with peanut butter
Dinner: Spaghetti squash with garlic, butter, goat cheese and lemon, and green beans

Day 23:

Breakfast: Green juice
Lunch: Leftover goat cheese and spaghetti squash
Dinner: Mexican – carne asada and pork carnitas tacos

We did go on a bit of a gluten binge in the couple of days following – we had pizza, drank beer, etc. but I’m happy to report that my planned meals for this week are mostly gluten-free. I think this challenge definitely instilled some better habits in us, and made us more aware of what we were eating. I also think spaghetti squash will make a regular appearance in our meals!