Multi-seed toasted ‘Food Doctor’ pitta with scrambled eggs, fresh spinach and a light sprinkling of mozzarella.
(Eggs - 2 whole, 1 white, dash of soy milk, cumin, basil, black pepper and garlic powder, all cooked in a little coconut oil.)
Breakfast - wholegrain, multi-seed Food Doctor toasted pitta with scrambled egg (eggs, almond milk, paprika, basil, nutritional yeast, coconut oil), spinach and tomato salsa.
Breakfast - Food Doctor wholewheat, seeded pitta bread with scrambled eggs, spinach, piri-piri hummus and a kiwi.
(Eggs - 1 whole, 1 white, 2 tbsp Greek yoghurt, dash of soy milk, nutritional yeast, s&p, dried basil and paprika.)
Toasted wholewheat, multi-seed pitta with piri-piri hummus and a tofu and vegetable stir fry.
Lunch plate - wholewheat pitta, red pepper, chickpeas, spinach with balsamic, red pepper hummus and a kiwi.
(And for those who asked - Spain is wonderful, thank you! It’s warm, there isn’t a single cloud in the sky and I’m so calm. It’s lovely.)
A meatball marinara sub… sorta? Without the marinara, meatballs or sub. Perhaps a vegan, healthified version?
I steamed some chopped courgette/zucchini, red bell pepper and tomatoes then cooked them with salt, black pepper, tomato paste, ketchup and sweet chilli sauce and put in all inside a toasted wholewheat pitta with a sprinkling of nutritional yeast and pumpkin seeds.
It filled a big hole and warmed me up - it’s below freezing again today and the wind is so bitter. Hot food for every meal is definitely a necessity! :D
Packed lunch time! :D A wholewheat pitta with crunchy peanut butter and sliced banana, chunks of cucumber and carrot, a small plum.
Pitta pizza (wholemeal pitta toasted, topped with tomato salsa, spinach, zucchini, red and green bell pepper and a sprinkling of nutritional yeast) and kale chips with ketchup.
Half a wholewheat pitta with homemade veggie burger, tomato salsa and spinach. Strips of cucumber and red bell pepper with a heaping tbsp of hummus.
Best veggie burger I’ve made, I’d highly recommend this recipe. :D
Lunch today - a wholewheat pitta with a thick spread of hummus, filled with chickpeas, soy beans, aduki beans, cucumber and red bell pepper. And a plum! :)
Lunch today - “Meatball Marinara Sub”, veggie style (zucchini and toasted wholewheat pitta). This was soso good.
Wholemeal pitta toasted, with peanut butter and sliced banana.
A little like sweet, more dense pitta breads. Combine a pitta and a pancake, and voila!
If you toast one lightly and smother it in jam or peanut butter, it’s delicious!
What you will need;
- 2 cups wholemeal flour;
- 1 cup mashed banana (1 1/2 medium bananas);
- 2 1/2 tbsp Greek yoghurt.
The original recipe calls for 2-3 tbsp canola oil, but I found yoghurt worked just fine too. (However, this recipe was originally vegan… you can always use soy yoghurt!)
1. Combine the flour, mashed bananas, yoghurt (or oil) and a pinch of salt to form a stiff dough. You may need to add a little more flour so the dough isn’t sticky.
2. On a floured surface, make the dough in to a ball, and divide in to six smaller balls. Then, roll each ball into flat circles, around your “average pancake” thickness.
3. Heat a griddle, and spray a few times with oil spray. Place the flat bread on the griddle and spray the side facing up once before flipping it and cooking the other side. It takes around 3 minutes per flat bread.
Then munch away!
I topped one with raspberry preserves and blueberries when it was still hot from the pan. :)
Breakfast today… toasted wholewheat pitta with peanut butter and sliced banana.
We’d run out of all other fruit, and oats for porridge, so this had to make do!
Nando’s - Veggie Burger in a pitta, with salad, chilli jam and a ring of pineapple.
They don’t do Beanie Burgers in America. It’s a travesty, really.
But this was still awesome. :3
