Feeling Good Through Food

When my friend Sarah told me about this amazing pesto recipe at vegangela  and how she loves to make delicious pizza with it, I couldn't wait to try it out! It was sooooooo good, I am really starting to believe that cheese is incredibly overrated. Who needs it? If you are still having a hard time giving up cheese, try this pesto pizza it will help!! The pesto is seriously to die for and the idea having it on a pizza is genius! I can't wait to try this pesto with pasta! -1 recipe of your favorite whole wheat pizza crust (I used this one ) -1 recipe of vegan pesto (recipe below) -favorite veggie pizza toppings, I used tomatoes, artichokes, red onion, and mushrooms (spinach and peppers would also be good.) For the Pesto: -2 cups fresh basil leaves -1 clove garlic, minced -1/3 cup extra virgin olive oil -salt and pepper to taste -1/2 cup pine nuts, lightly toasted -2 teaspoons fresh lemon juice Blend all ingredients in a blender until smooth. To make the pizza: Spread

These are soooo tasty, my 2 year old had 4 bowls of the lentils (he can't quite eat a taco yet), I can't wait to make them again! Yum!!! -1 medium finely chopped onion -1 garlic clove, minced -1 teaspoon olive oil -1 cup dried lentils, rinsed -1 tablespoon chili powder -2 teaspoons ground cumin -1 teaspoon dried oregano -2 1/2 cups vegetable broth -1 cup salsa -12 taco shells (check ingredients) -shredded lettuce -diced tomato -avocado  -any other taco toppings you want In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano, cook and stir for 1 minute. Add broth, bring to a boil. Reduce heat, cover and simmer for 25-30 minutes or until the lentils are tender. Uncover, cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly and remove from heat. Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, avocado and whatever el