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I just thought I'd share what I had for lunch today. I made the pesto on page 26, but to make it healthier I added in several spoonfuls of chickpeas. They were a great addition I thought, then again I love any pesto! It made it higher in fiber for one thing. Then I tossed it with my whole wheat pasta and topped with some sauteed zucchini and mushrooms, then a sprinkle of
Parmesan cheese. It made for a very healthy vegetarian meal. My 4 and 2 year old weren't quite as excited about the sauteed veggies as I was, oh well, you win some and loose some.
--Carissa
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