Okay so I recently saw the forks over knives documentary and I've been motivated to change the way I eat. I absolutely love meat and giving it up is a challenge so I've decided to eat meat sparingly and use it as flavouring and eat more whole plant foods. I have one of Dr. Campbell's books: Whole: Rethinking the science of nutrition and his sons book the Campbell plan. I plan on reading the china study next. So here it goes.

I went deep outside the box tonight. It is of coarse taco tuesday but had no fresh meat ready. I do like to have vegetarian meals several times a week so I thought let's give this a try. I used lentils and spices as my meat substitute. We ate the whole thing! The lentils with added onions gave a look and texture of ground beef. I used spices while cooking the lentils to infuse flavor into them. Then used a boxed taco kit and the flavor packet to finish it off. Healthier and delicious. You really need to try this!

When I was a kid, my stepmom used to make these tasty chicken tacos that my family was completely obsessed with, couldn't get enough of, can't eat just one kind of taco. Now, several years later and that stepmom long gone, I decided to try and make a version of those same old tacos that my vegetarian/pescatarian husband could try. I'm happy to say he loves them!

I was searching for a chickpea taco recipes online when I came across a picture that inspired me to make these tacos. This was perfect timing because I had red cabbage in the fridge and a ripe avocado I needed to use. These tacos are vegetarian (and vegan) and are done in less than 20 minutes. Taco Tuesday !

Made this recipe from scratch, along with 3 others, for a dinner party, and they were all a huge success.

This is soo freaking good!

#worldonaplate#mymexicanTacos are the famous Mexican food. People love to have it in different variations, sweet, savory, As a snack or dessert. Here is my version of tacos with mayonnaise. As an evening snack or light morning breakfast.

This is probably the most involved dish I've posted so far (until I make my famous Gumbo that is) but it's WELL worth it. This is for the slow cooker and it comes out Fanfreakintastic! I've made this a few times and I've finally got it perfected. This isgood for a party or as in my case, something to make and eat for a week.The mix of the biting chipotle with the lime infused into the pork and the fresh, light slaw on top followed by the subtle zing of the cilantro.. Well, it'll make this a new favorite of anyone who tries it! I had the idea for this a couple years ago and couldn't find a recipe exactly as I imagined. So I made my own. After a few rounds of trial and error over the years I've finally got the methods down for the best results.I use purple onion because yellow, white and green were too strong. I now add the chipotle to the base instead of after pulling the pork because chipotle is very strong. It can easily overpower the subtle, delicious flavors we're infusing into this dish for hours. The trick is having the perfect blend of the spicy, tangy, zesty slaw and the savory of the cilantro. I use honey in the marinade because the sugars in it makes a world of difference in the caramelization of the sear.... Anyways just, Mmm, SO good!Enjoy! That's an order!

TVP or texturized vegetable protein is the preferred ingredient for many vegetarians. Is it made of soy* and it's a great source of protein and fiber. Today I used it as a taco base but it can also be used in stews, pastas, burgers and much more !Where to find TVP: Sprouts, Whole Foods, Asian market stores, Amazon and some Walmarts.*I encourage to purchase non-GMO TVP to emphasize the quality and taste of the the product.

Found initially on another site but I tweaked it.

My. Mom makes the best i enjoy every time😃