If you haven’t already noticed, I LOVE PITA SANDWICHES! Um, yeah. I know, I know, I’m always saying, “eat less processed food!!!” and pita bread is processed. Well, if you buy fresh pita bread, hopefully a whole wheat or oat bran variety that has only a few ingredients listed on the label (flour, yeast, water, salt, honey, and ascorbic acid), then it’s probably not so bad as long as you don’t eat a ton of it.
What’s great about a pita sandwich? You can throw one together super quick! If you’ve read my other pita sandwich recipes you probably already know that I like to use just half of the pita and I prefer it to be cut around the circumference just to make it a little easier to put together.
A lot of vegetables, such as carrots, beet root, and celery can stay fresh in the refrigerator for a long time. So go get some and have them ready for a healthy, quick sammy – or just chop them up and eat with hummus as a snack. 😉 Other veggies such as cucumbers, zucchini, lettuce, and cabbage don’t last so long so you’ll have to buy them more often. I recommend only purchasing what you think you’ll consume in 2 or 3 days so you don’t waste food (and money).
HAVE A PLAN!
What I like to do is stop by the supermarket every couple of days and see what produce looks best and then buy what I think I’ll eat for the next couple of days. If you don’t have a plan and a shopping list then only buy a few things (if they are perishable). Don’t go crazy and fill your cart with tons of healthy food thinking you’re going to all of a sudden be eating tons of fruits and vegetables! You’ll just end up throwing most of it away.
RAW VEGGIE & HUMMUS PITA SANDWICH
Prep Time: 5 minutes Cook Time: 5 minutes Total Times: 10 minutes Makes: one pita sandwich
- ½ whole wheat pita, split around the circumference
- 3 tablespoons (48 grams) hummus
- 40 grams avocado, sliced
- 1 tablespoon nutritional yeast
- Seasonings (optional – I like a sprinkle of Italian seasoning and cayenne)
- 1 gram (a few small sheets) roasted nori, torn into small pieces
- ¼ cucumber, sliced, peeled if it’s not organic
- 1 medium carrot, peeled and spiralized
- 1 small beet root, peeled and spiralized
- ½ cup broccoli sprouts
- Preheat the panini press to medium-high.
- Lay the pita bread with the inside up on a plate and spread the hummus all over it. Lay the avocado slices on top and using a butter knife press the avocado into the hummus. Top that with the nutritional yeast and any seasonings you want to use.
- Decide how you will fold your pita in half and start layering your veggies on one side. That will be your bottom. Start with the ripped nori. Then top with the cucumber slices, carrots, beets, and broccoli sprouts.
- Carefully fold the top over the veggies and using a spatula place the pita sandwich on the panini press and close the lid down. I like to hold the top of the pita down with the spatula as I close the lid to ensure the sandwich is even.
- Let it brown in the panini press for about 5 minutes or until the desired doneness. Transfer the sandwich to a plate and cut in half. Enjoy!
By the way…
You don’t have to to follow my recipes exactly as I write them. You can substitute whatever veggies you have in your fridge. Sometimes I use leftover cooked veggies or I’ll just thrown together whatever I have that needs to be used up. The great thing about fresh veggies is that most taste WONDERFUL together! No heavy thinking necessary!
I hope I’ve inspired you to try a veggie sandwich. And I hope you love them as much as I do.