HEALTHY HEALTHY VEGGIE PITA Chef Volli | Apr 02, 2011 | Comments 3 | If you're new here, you may

want to subscribe to my RSS feed. Thanks for visitin g! Its officially April which in this household will be dedicated to our health. My goal is to shed those six pounds that Im still carrying around since giving birt h to our daughter eight months ago. The Chef well he really has no excuse but he needs to loose some weight to and just improve his diet all together. Things ha ve been so hectic around here for the last three months (did I say three months I really meant three years) and what happens is that you start eating on the run , forgetting to eat (not me though) and just grabbing something on the go. We do eat good food though for the most parts. Like every morning we make fresh veggie juice that just sets the tone for the rest of the day. I honestly couldn t do without it. Its a bit time consuming and cleaning the juicer is my least favor ite household chore but the juice it just gets me going (as well as my whole body ). It contains cucumbers, ginger, celery, red beets, apples, grapefruits, lime a nd oranges. It tastes great and I really really love it. So again to April: the health month. Because of Vollis ridiculously fast metabol ism hes going to be in tip top shape in a bout a week. For me well its going to ta ke a lot more than that like a miracle (and some self discipline!). But I really have no plausible excuse. I live in the frigging Bahamas so its not like Im not s nowed in or freezing to death I have two legs, I know how to run and I have a few dogs that would love to go with me Ok enough of me planning its time for action and the food of course has to follow suit. So thins is one of my favorite recipes and it comes with a video tutorial . Its a garbanzo pita with avocado spread. Its really light and tasty. I eat it bo th for lunch and dinner Hope you enjoy, xxx Thora Garbanzo Pita with Avocado Spread 1 (15oz / 425 gr) can chick peas, rinsed and drained cup / 120 ml cheddar cheese, shredded cup / 60 gr tortilla chips 3 scallions, finely chopped 1 tbs cilantro, finely chopped 1/8 tsp ground cumin 1 large egg white 2 tsp canola oil Spread: 1 2 2 1 2 avocado, mashed tbs tomatoes, finely chopped red onion, finely chopped tbs sour cream tbs fresh lime juice tsp salt tsp pepper (6-inch / 15 cm) pitas, each cut in half

Filling: Lettuce Cilantro To prepare patties, place pinto beans in a medium bowl. Add cheese, tortilla chi ps, scallions, cilantro, cumin and egg white and mash together thoroughly. Form into 4 (-inch thick) oval patties. Heat canola oil in a large nonstick skillet over medium-high heat. Add patties, cook 3 minutes on each side or until patties are browned and thoroughly heated. To prepare spread, while patties cook, combine the avocado, tomato, red onion, s our cream, lime juice and salt. Place 1 patty in each pita half. Spread about 2 tbs avocado spread over patty in each pita half and fill with lettuce and cilant ro. Servings: 4 Preparation time: 15 min. Cooking time: 6 min.