Five Whole Foods Suppers

This whole foods thing is pretty cool. Since I last mentioned it, I've been pretty good about avoiding gluten and dairy, I've mostly not eaten eggs, and I completely haven't eaten corn, soy or peanuts. Sugar, on the other hand, is much harder to avoid, but I've done a lot better than I thought I would.

I actually did eat some gluten over the weekend, and you know what? By Sunday I felt terrible! I was so groggy and sleepy with a constant little headache. Weird, but I've read that can be what it's like for your body when you do eat gluten after avoiding it for awhile. It's back out of my diet and next time I'll remember the brain fog before choosing to eat a regular sandwich again!

I've been keeping tabs on which meals we really like and feel good after enjoying. Also which ones are easy, our kids like, and there might be leftovers for lunch the next day.

These Sesame Noodles with Wilted Garden Greens by Bev Cooks were surprisingly good! I didn't even have all of the ingredients, but I did have fresh Swiss chard from a neighbor and we enjoyed this recipe a lot! We used gluten-free noodles and will be making this again.

I found this recipe for Cauliflower Coconut Masala on the Roasted Root but it was actually created by Coffee & Quinoa, just so you know. It was easy and delicious! Our whole family loves Indian food, so it's nice to get it at home when you know exactly what goes into it and it costs a lot less.

I knew we liked cauliflower alfredo, but I wanted a vegan version as I'm avoiding dairy right now. Again, I didn't have all of the ingredients, but this Creamy Cauliflower Alfredo from Evolve Vegan was so very good! I left out the roasted onion and garlic as well as the rehydrated sun-dried tomatoes and just used some onion and garlic powder. This recipe is a keeper! I have to admit, I liked it better than the cauliflower alfredo with dairy milk and parmesan! Weird! We used half zucchini noodles and half gluten-free spaghetti.

This Burrito Bowl from A House in the Hills looks absolutely amazing. Ours were much more humble but even then, this is one of my all-time favorite foods. We used jasmine rice, black beans, salsa, non-dairy ranch dressing and a handful of corn chips on top for the boys. Yum!

We love lentils and tomato bruschetta, but until recently we'd never put them together. Again, the link to the Lentil Bruschetta Salad is what I based the recipe on, but mine was different. I made regular tomato bruschetta--roma tomatoes, minced garlic, basil and parsley (fresh is better but dried works), a drizzle of olive oil and vinegar and a shake of salt. Then I added a couple scoops of fresh cooked lentils and served it over--of all things--a baked potato. So good! In fact, we're having this for supper tonight.

Martha Stewart's team of elves usually gets things right, but sometimes they forget the humble home-maker doesn't have a team of elves to keep up with the kids and laundry and everything while she cooks all day. But this Roasted Pumpkin Soup recipe is seriously easy! It has only 7 ingredients including the pumpkin, salt and broth! And it's vegan! The hardest part is cutting up and roasting the pumpkin. Not that I've tried it, but we have a pumpkin who's days are numbered! I'll let you know how it goes.

So, now you know more of what we're eating. Have you found any great recipes lately?