One Pita, Five Ways!

One Pita, Five Ways!

[20 minutes or less]

Eve Lahijani, Registered Dietitian Nutritionist

Pita Pocket To Go

Growing up we could always depend on having pita bread in the house.  That’s right, as a Middle Eastern immigrant family, with a health conscious mom, pita was always available.  It was a staple since I could first remember and would make an appearance at practically every meal.  So needless to say, we would have our pita in every shape and form!

Decades later, as Registered Dietitian Nutritionist, I can appreciate what this bread has to offer and I still include it as part of my current meals and snacks!  I mean the taste, nutrition, versatility, no preservatives and the fact I can store it in the freezer – just can’t be beat!  (Good job, mom!).  Especially the whole grain variety that is available these days.

Here are some of my fast and easy go-to favorite recipes:  You can prepare this in your oven – a toaster oven works great too!

Pita Pocket To Go:

Cut the pita in half and lightly toast.  Fill the pocket with your favorite sandwich ingredients.  I love using turkey slices, thinly sliced avocado, tomato, lettuce, and cheddar cheese.  Great for on the go with a baggie of baby carrots.   

Perfect Pizza for One :

Preheat oven to 375° Spread one to two table spoons of your favorite marinara sauce, pile on chopped veggies – I love tomato, mushroom, bell peppers, onions.  Sprinkle with cheese (mozzarella or an Italian mix work well) and throw in the oven/toaster oven until the cheese is melted.

Peanut Butter Pita: 

After cutting the pita in half and lightly toasting, spread your favorite nut butter (these days I like almond butter) inside the pocket and top it with some banana slices and pair with a glass of soy milk.

Pita Chips:

Preheat oven to 375°. Cut the pita into 8 triangular wedges with a sharp knife of pizza cutter.  Then place them on a baking sheet covered with foil.  Take olive oil, garlic, salt and pepper and brush on to each pita slice.  Put in oven.  You will know they are ready when they become golden brown (10-15 minutes).  Allow them to cool and dip in your favorite hummus!

Pita Scramble:

Heat olive oil in a pan over medium heat.  Add zucchini, onions and mushrooms until they become tender.  In a separate bowl, beat eggs and add them to the veggie mixture.  Slice fresh tomatoes and put in pita pocket and add scramble.  Done and Yum!