I’m all about sticking to the 80/20 rule when it comes to nutrition. I actually crave healthy, clean foods, most of the time. Don’t get me wrong, I don’t pass up vegan pizza, donuts, or Mexican food at any given chance, (ha!) but I like to spice things up with quick, easy lunches so I don’t resort to snacking throughout the day.
These salad pita pockets are filled with yummy veggies and full of flavor!
Mediterranean Salad Pita Pockets
Grape Tomatoes, sliced
Hummus (I use Black Garlic flavor!)
Vegan Mozzarella (goat/feta can be used!)
Protein Options: Chickpeas, Lentils or Grilled Chicken
I spotted this colorful recipe on Peace Love Shea’s blog, and it just looked so yummy! It definitely delivered, with serious flavor. It’s a great Spring dish, I highly recommend throwing on your ruffled apron and getting your bake on.
To speed up your time in the kitchen, I recommend piercing the spaghetti squash and microwaving it for 6 minutes, flipping it over and microwaving another 6 minutes, until tender. (You may want to check on the squash in intervals, since some microwaves are more powerful than others.)
This “pasta” can be served hot or cold, making it the perfect party dish! I paired it along with a balsamic baked portobello mushroom and steamed kale.