Well, I have officially been a vegetarian for 2 months now. Honestly it has not been hard at all! It was my goal to go vegetarian for 1 month- mainly to cleanse my body and just refocus my health. Not too long ago, our dear friend, Mama Jane came over and told my husband and myself that she wanted to give us new immune systems. Basically that would entail no meat and as few boxes in my pantry as possible. So about 2 months ago, we nixed the meat. I also want to lose about 30 lbs, so I started being strict with my calorie intake and doing hi intensity workouts. When I told my OB about it, she told me that because I was nursing, it was a no go. Since then, I have been simply aiming to be healthier while doing some walking and continuing to refrain from eating meat. I am loving all this energy I have been having! In addition, it has been significantly lower on our grocery bill, I have dropped 13 lbs., and my food choices naturally point in a healthier direction without my having to think too hard about it. I have discovered a healthier lifestyle has me being so much more effective as a wife, as a mother and with my productivity with my day. I would love to gradually eliminate dairy and gluten as well. This vegetarian pesto pizza recipe was something I whipped up the other night. It is ridiculously easy and so healthy! I think I may just keep going with this vegetarian thing.
Vegetarian Pesto Pizza
1 (12 inch) pre-baked whole wheat pizza crust
1/2 cup pesto
1 ripe tomato, chopped
1/2 green bell pepper, chopped
1 (2 ounce) can chopped black olives, drained
1/2 small red onion, chopped
1 (4 ounce) jar marinated artichoke hearts, drained and sliced
4 cloves fresh garlic, minced
1 cup crumbled feta cheese
Preheat oven to 450 degrees F (230 degrees C).
In a medium bowl, throw in all the veggies and mix in the pesto to evenly coat all the veggies. Evenly spread mixture on pizza crust. Top with feta cheese.
Bake for 10 to 15 minutes, or until cheese is melted and browned.