Baked falafel balls (prepared according to package, I used near east brand)
5 Small pitas
3/4 cup chummus
3 cucumbers, peeled and diced
2 large tomatoes, diced
1 tablespoon olive oil
Juice of 1 lemon
Salt & black pepper to taste
Tehina for serving
Combine cucumbers, tomatoes, olive oil, lemon juice and salt and pepper. Set aside. Spread chummus on pitas. Top with salad and two falafel balls then drizzle tehina on top.
*Tips&Tricks: You can set up a falafel pizza bar where everyone selects their own toppings. You can add different toppings such as french fries, baked veggies, grilled chicken chunks, shawarma chicken, ground beef or cheese if you want to keep it dairy!
My cousin Tova Cunin lives in California. Not only am I envious whenever I see her photos of the sunny state (I live in NY and winter here can be brutal!) but I also get major cravings looking at pictures of her meals that she posts. For lunch I never seem to have the time to prepare myself something nutritious. I usually grab something on the go that is loaded with fat and sugar like a blueberry muffin with crumb topping, a danish or my biggest weakness, donuts! Her latest meal inspired me as it looks delicious and seems easy enough to prepare when in a hurry.
Sprouted grain tortillas
1 red pepper cut into strips
1 avocado, sliced into strips
Toast the tortilla for less than a minute. Spread on some hummus. Layer the veggies on top. Roll up and cut in half.
My husband has been in school for the past 6 1/2 years. Just this week he finished. It’s the most unbelievable feeling for me, even though it is his accomplishment. He was doing the work and getting the straight A’s, while I was home taking care of our home. Not only will he have more time to himself, but he will also have more time to spend with us without reports and finals on his mind. Because of this huge occasion, we hosted a little get together with his classmates. We wanted it to be the one last hurrah to get his class together before they were to take the next steps in their lives.
I had many meal ideas planned out in my head for this event when my husband informed me that two of his classmates were vegetarian. It was not a big deal until I realized the majority of the dishes I was thinking of, were made of chicken and meat. I had to come up with something that was filling and tasty. I wanted to make something that also resembled the other foods I was making so as not to single anyone out. One of the dishes I made were a variety of wraps. So I figured one of the variety could be vegetarian. But then I had to think of what to fill the wrap with. I wanted it to be hot and have the same tasty flavors as some of the other wraps. And so I came up with this spinach vegetarian wrap.
4 large flour tortillas
3 tbl. Olive oil
3-4 cloves garlic
5 white button mushrooms
1 bag fresh baby spinach
Schwarma spice + a little olive oil
2 roma tomatoes
thousand island dressing
Heat up the olive oil in a medium sized frying pan on a medium flame. Chop the garlic and add to the pan. Saute till you smell the garlic or when it begins to sizzle. Slice the mushrooms and add to the garlic. Saute until mushrooms absorb a lot of the oil. Then add the bag of spinach a little at a time. Cook all together in an open pan until spinach begins to wilt. It should not become too soggy. Remove from heat. Take 1 1/2 tbl. of the shwarma spice and add to a little bit of olive oil until becomes thick. Pour over the spinach and mix until it’s entirely covered. Chop the roma tomatoes and avocado and pour thousand island on top until mixture is covered. Take flour tortillas and put a little of the spinach mixture onto the bottom middle. Pour tomato and avocado mixture on top. Roll it together like a burrito. Slice in half and serve hot or room temperature.