Veggie Pita


1 – pita pocket

1 tsp – whole grain mustard

Small handful Alfalfa Sprouts or Watercress

1 – small Roma tomato thinly sliced

2 inches – of cucumber partially peeled and thinly sliced

3 – mushrooms thinly sliced

1/8 – red onion thinly sliced

1/2 – red bell pepper thinly sliced (or do part green (yellow or orange pepper))

2 – spoonfuls of canned and cooked black beans


1. Cut pita in half.

2. Spread mustard on one side of the inside of the pita.

3. Carefully layer all of the ingredients on the bottom side of the pita. Start with the tomato and cucumber, mushroom, red onion, peppers and black beans, and finish by adding the sprouts.

4. For an extra bit of protein, sprinkle with shredded cheese. Try Swiss, Manchego, Gouda or Mozzarella. Or, add a few pieces of smoked salmon.