STAPPPPP YOUR SCROLL this is an EASY MAKE that’s high in protein and yummy on the taste buds.

Crust INGREDIENTS: 1 CUP OF CHICKEN, 1 CUP OF MOZZARELLA CHEESE, 1 EGG (yup that’s it) You can add seasoning upon desire. I personally like adding fresh basil, garlic, & Italian seasoning.

TOPPINGS: (upon desire) pizza sauce, mozzarella cheese, pepperoni. Hubby’s favorite pizza toppings are pepperoni, bacon & banana peppers.

Step 1: Add all of your crust ingredients to your blender & it should look something like this when its done.
Step 2: Place parchment paper on your pan and coat it with your favorite oil. This is a must so the crust doesn’t stick. I like use coconut oil. Pat chicken crust flat on parchment paper.
Step 3: Cook for 25 minutes at 375. The crust should look golden brown all over.
Step 4: Add your toppings upon desire.
Step 5: Pop back in for about 5 minutes until cheese or until cheese is melted.

This colorful and flavorful Rainbow Lentil Bowl is filled with a delicious combination of cherry tomatoes, sweet peppers, green lentils, mixed greens, and red cabbage. Top it with cheddar cheese and a pico de gallo salsa for a Southwestern twist.

Ingredients

4 cups mixed salad greens
1 cup pico de gallo (or fresh tomato salsa)
½ cup shredded cheddar cheese
1 cup chopped red cabbage
2 cups cooked brown lentils (or green lentils)
1 cup chopped orange bell pepper
1 cup chopped green bell pepper
1 cup halved cherry tomatoes (or grape tomatoes)

Instructions

Evenly divide salad greens and red cabbage between four serving bowls.
Evenly layer half of pico de gallo, cheese, cabbage, lentils, orange bell pepper, green bell pepper, tomatoes, and remaining half of pico de gallo on top of salad greens in “stripes."