Pita Wraps

The other day I needed to throw a lunch together for my husband, but we were out of bread so I used the other quick option on hand: pita bread. It turned out so good, we have a enjoyed it twice since both as a birthday party dinner as well as a quick, filling breakfast. I’m sure this is something that has been made many different ways by other people, but since it is our first original recipe with pita bread I am pretty excited about it. If you have your own delicious way of preparing pita wraps, please comment below so I can try it, too!

Ingredients:

Pita bread

Mayo or spread of your choice

Lettuce leaves (I prefer red leaf)

Tomato slices

Cucumber slices

Sauteéd, sliced Bell pepper

 Onions (sliced into wedges-sauté optional)

Sliced Olives

Sliced avocado

Shredded Cheese

Hot sauce (optional)

Vegetarian meat crumbles, tofu or eggs – you choose which filler suits your mood
Directions:

Lightly fry crumbles or tofu (for eggs, scramble as usual). Set aside. Lightly season Bell peppers and onions with onion powder and salt. Place all ingredients starting with mayo and lettuce on one side of pita bread. Fold over and enjoy (this is like holding a soft taco – it is messy)! 
Note: anything in this recipe can be modified or replaced to suit your taste. Make it taste good! In food preparation the 3 main rules to hold to are: 1) Nutrition 2) Taste 3) Visual Appeal. If you can get that down, you will be able to warm your loved ones hearts and tummies with just a little practice.

Breakfast of Color

Do you ever wake up on the weekend in the mood for something different, but don’t feel like spending all morning in the kitchen? If so, here is a great recipe to try out!

My mom always told me meals should be colorful and appetizing – and this one fits that description perfectly. If you prefer, add a few slices of tomatoes on the side for a few bonus vitamins. I like to salt mine 😉

Ingredients:

1/2 block of med-firm tofu

Small handful of greens (well cooked kale or raw baby spinach are my 2 favorites)

1/4 onion, chopped

1/2 roma tomato, chopped

Garlic powder

Onion powder

Cayenne

Salt

Directions:

Heat oil in skillet on med-high heat (I prefer iron skillets). Saute onions for 1 -2 minutes then add tofu, greens and tomatoes. Allow to slightly brown without stirring for 2-3 minutes before flipping with spatula. Season with a few dashes of cayenne, garlic and onion powder. Salt to taste. Place on toasted english muffin with 1/2 slice of swiss cheese. Yum!

Servings:4

(You can adjust the recipe to your liking. It is always fun to try new tastes. Also, if you prefer eggs to tofu, just mix all the ingredients together and scramble on medium heat).

Banana Bread

My younger brothers love bananas. They also love my homemade banana bread. Truthfully, I don’t like bananas. If I am hungry and all there is to eat are bananas, I would wait. And the funny thing is, my husband is the same way. But, you know what? We absolutely love this banana bread!  It is delicious and nutritious – and best of all a great snack or breakfast addition when we’re on the go. So, whether you love bananas or despise them, this recipe just may be a winner. 

(For most people, banana bread without nuts in it simply isn’t an option – however, my husband is allergic to most nuts, so I just leave them out. But, if you love nuts – add a handful or two of chopped pecans.)

Ingredients:

3 ripe bananas

1/3 c melted butter

3/4 c sugar 

1 egg

1-2 tsp vanilla

1/2 tsp cinnamon (optional)

2 tsp baking powder

1 and 1/2 c all-purpose flour
Directions:

Preheat oven to 350°F

Mash bananas with fork till smooth (sometimes it is hard to make them perfectly smooth – just do the best you can). Add remaining ingredients except flour and baking powder. Mix well. Add baking powder and flour. Mix well. Pour into 9×9 baking dish and bake for 25-30 minutes or until golden brown. 

Enjoy!