Tuesday, December 27, 2011

Veggie Burgers

Back by popular demand!!

I really didn't mean to take a month off from posting. Once you stop, it's hard to get back into it- how can I explain my absence? I won't, I'll just try to keep up with it! I did not, however, stop cooking during my month off. I have a backlog of recipes to post from the past month. Some really, really good recipes actually.

I hope everyone had a great Christmas. I recieved some amazing presents that I can't wait to test out! Including...

An ice cream maker.
A donut pan.
A new cookie pan.
A mandonline slicer.
Calphalon cookware.

And a few other things: spice mixes, a mini wisk, Dunkin Donuts coffee, and an Ove Glove. Needless to say, I'm pretty excited :)

Also, you may be thinking- an ice cream maker? a donut pan? Those don't sound very healthy. But they will be! I'm going to be getting back on my no-processed-sugar routine that has been pretty lax the past month or so. With the exception of the occasional meal out (I just may have a birthday reservation at one of the best restaurants in DC!) I'll be sticking to small amounts of honey and maple sugar for sweeteners. And, I think white whole wheat donuts sound good!

So here is a recipe that I've worked on over the past month. I enjoy bean burgers, but I've always liked veggie burgers made with rice. This recipe with brown rice is amazing and has a hearty, nutty taste and chewy texture. That said, it does not taste like meat. If you want to eat something that tastes like meat, why not eat meat? These taste like veggie burgers, and that's a good thing!

Veggie Burgers


Ingredients (serves 4)
1 teaspoon + 2 tablespoons olive oil
1 pepper, diced
1 onion, diced
3 cloves garlic, diced
2 cups mushrooms, chopped
1 egg
1 cup cooked cannelloni beans (or canned, rinsed and drained)
½ cup sunflower seeds
1 teaspoon each chili powder, cumin and oregano
salt and pepper, to taste
1 cup cooked brown rice
  1. Preheat oven to 350F.
  2. Sauté onion and pepper in 1 teaspoon of olive oil over medium heat for about 5-6 minutes until soft.
  3. Add garlic and chopped mushrooms and sauté another 2 minutes. Remove from heat and allow to cool about 10 minutes.
  4. Add veggies into your food processor along with the cannelloni beans, sunflower seeds, egg, chili powder, cumin, oregano, salt and pepper.
  5. Process until just mixed. Drop mixture into a bowl with rice and mix well.
  6. Spoon out burger-sized portions and cook for two minutes per side in olive oil over medium high heat. Give yourself plenty of room for flipping! (Note: The mixture will be very sticky, so make sure your hands are wet when forming the burgers.)
  7. Transfer to a baking sheet and bake at 350F for 24 minutes, flipping halfway through.
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Tuesday, November 29, 2011

Sunday Stew

What happens when you eat stew, hot tea and hot cookies on a lovely 60 degree winter day? You get really overheated. Which is why you should wait to make this until it is no longer 60 degrees. 

I am not really thrilled about this weather. I have my Christmas tree. I'm ready for snow. 

Remember this?

It doesn't look too promising.


So maybe hold off on the stew. Unless you're like me and are doing your best to pretend it is winter :)

Sunday Stew
5 medium carrots
1 pound potatoes
3 celery stalks
¼ pound nitrate-free bacon
2 tablespoons whole wheat flour
½ teaspoon each, salt and pepper
1 pound cubed stew meat (beef or lamb)
1 medium onion, diced
3 cloves garlic
2 cups chicken broth
3 diced tomatoes (or 14 oz canned)
2 tablespoons tomato paste
1 bay leaf
1 teaspoon thyme
1 cup water 
Additional salt and pepper, to taste
  1. Prepare vegetables: chop carrots, potatoes and celery. Add to crock pot.
  2. Roughly chop and saute the bacon in a saucepan over medium-high heat. When fully cooked, remove with a slotted spoon and add to crock pot.
  3. Toss stew meat in a bowl with flour, salt and pepper. Sear meat in the same pan as the bacon for three minutes then add to crock pot.
  4. Saute onion and garlic in the same pan for 5 minutes, then add to crock pot.
  5. De-glaze the pan with about ½ cup of chicken broth then add to crock pot.
  6. Add the rest of the ingredients to the crock pot, stir and turn on low.
  7. Cook for 6-8 hours.

Perfect winter meal. And, if you are so inclined. Celebrate your decorations with your first batch of Christmas cookies for the year. 

With hot chocolate or peppermint tea.

Monday, November 28, 2011

Yesterday was the perfect Sunday.

Started out at the farmer's market of course....

Some beef stew meat, bacon and...

TONS of greens :) spinach, stir fry, salad mix and kale.

Onions, potatoes and apples. 

Eggs, Brussel sprout and carrots.

And the BEST part

A Christmas Tree!!!

Then lots of fun decorating took place.

Weekly Meal Plan

Sunday: Beef Stew
Monday: Veggie Burgers with Stir Fry Greens and Kale Chips
Tuesday: Homemade Gnocchi & Pesto with Roasted Brussel Sprouts and Salad
Wednesday: Out to dinner (Brian's Birthday!)
Thursday: Macaroni and Cheese with Spinach

Hoping I stick to it this week... otherwise I'm going to end up with a lot of leftover vegetables.

Monday, November 21, 2011

Green Bean Burgers

Did you notice how my White Bean Burgers became White Bean Burgers? That is because I made them green!

No, not with actually green beans... but with my favorite green food dye. Also known as, SPINACH. I love it.

I saw a recipe for bean burgers in Cooking Light awhile ago, and I've been making variations of it ever since. Bean burgers are super versatile.

Green Bean Burgers

1 teaspoon + 1 tablespoon olive oil

1/2 medium onion, diced
2 garlic cloves, minced
1/4 cup old-fashioned rolled oats
1/4 cup sliced almonds
1 tablespoon cornstarch
1 teaspoons Dijon mustard
1 can cannelloni beans, rinsed and drained
1 large egg
1 cup diced spinach

1 bunch fresh basil
salt and pepper, to taste
  1. Preheat oven to 400F.
  2. In a small pan over medium-high heat, saute onion and garlic for about 5 minutes.
  3. In a medium bowl, mix oats, almonds, corn starch, mustard, cannelloni beans, egg, spinach, basil, salt and pepper and onion mixture.
  4. Add mixture into a food processor and blend until just combined. Return to bowl.
  5. Form mixture into four patties.
  6. Heat 1 tablespoon olive oil in a large pan over medium-high heat.
  7. Add the patties to the pan and cook until slightly crispy, about 3 minutes on each side.
  8. Carefully remove patties from pan using a spatula and place on a greased baking sheet.
  9. Bake at 400F for 15 minutes.
Serve on pita with lettuce, tomato and Dijon-Yogurt Sauce (see below).

Dijon-Yogurt Sauce

1 cup 2% plain Greek yogurt
1 tablespoon Dijon mustard
1 teaspoon honey
salt and pepper, to taste
  1. Easy- just combine!


I wish I had taken a picture of the burgers without the pita because they really are green. I'm not sure- does that make these more or less appealing to kids? Putting the beans into burgers really masks the bean, so if your kids don't eat beans this would be an easy way to introduce them.

We had the burgers with sweet potato fries. This was SO filling. A lot of the time I hear that it's not a meal unless there's meat on the plate, well- this is the type of meal that can change that. There is no chance you'll be hungry after this. I actually wish I had only ate one burger because I could barely eat any fries.

A lot of the recipes you see in magazines have a long ingredient list. You aren't limited to that list! I've never made these burgers according to the exact recipe. I adjust it to both suit my tastes and what I have on hand at the time. Don't be afraid to mix it up! 


I have a reputation when it comes to snacks. I always carry snacks. I'm one of those people who is severely affected by blood sugar levels apparently. Not only do I get really grouchy when I'm hungry, but my body doesn't function very well. My hands shake and I get hot flashes. No fun. So I try to be prepared.

Here are some of my favorites:

Homemade Trail Mix: Roasted peanuts (unsalted), raisins, sunflower seeds and pepitas (dried pumpkin seeds. Super high energy! Yes, it has a lot of fat, but they're the healthy kind of fat and your body needs fat. I buy all the ingredients at Trader Joe's (TJ's) and mix it on my own- they have really great prices on nuts and dried fruit.

Dried Unsweetened Mango: Right now I can only find these at TJ's, but they're amazing and inexpensive. They are also really filling. You'll eat a few pieces and think nothing of it, but ten minutes later be FULL.

Greek Yogurt: I buy tubs of 2% plain (cheaper than buying individual units) and then mix in fruit and a tiny bit of honey. Yum! Right now my favorite thing to mix in is pomegranate. Frozen fruit is easy and inexpensive- blueberries, peaches and strawberries :) Not only is this cheaper, but tastes wayyy better than premixed and sugar laden varieties. Greek yogurt is thicker than regular yogurt and has 2x the protein (keeps you full longer) and half the carbs. 

Lara Bars: I've been hearing about these bars for awhile now, but they always sounded super healthy. So healthy that there was no way they could possibly taste good. Then I tried Peanut Butter and Jelly flavor. It was AMAZING. I couldn't believe how good it was. And the ingredients? Dates, peanuts, unsweetened cherries and sea salt. I have tried a couple other flavors and sadly I only like the PB&J so far, but I'll keep trying. These are a pricey $1.15 or so, but worth keeping a few stashed for snacking emergencies. Also- don't be concerned by the small size. These are 100% real food and full of energy, most of the typical bars at the grocery store have a lot of ingredients that increase the size of the bar, but won't do anything to fill you up.

Hummus: Homemade hummus with just about anything for dipping- carrots, pepper strips, snow peas, celery, pita, crackers...I could go on.

Almonds: I like raw and unsalted. (these are Brian's favorite)

Hard-boiled Eggs: Free-range and delicious. No mayonnaise needed.

And of course, apples, bananas, pears, berries, baby carrots, celery, and cucumber. Bananas are especially awesome because they are so naturally portable (and really high in potassium- great for runners).

I'm going to be traveling this week and will definitely be bringing my own snacks to the airport. Yay for saving money and being healthy!

Sunday, November 20, 2011

Spaghetti and Baked Meatballs

We're only in town for a few days this week, so my trip to the market was pretty unexciting today. 

I bought broccoli, spinach and stir fry greens

Not much. But all good stuff!

I had planned on making spaghetti and meatballs last week, but it didn't end up happening. If you look at my plan from last week... 
  • Roast chicken with acorn squash and potatoes. (last Sunday)
  • White bean burgers with sweet potato fries. (Friday)
  • Vegetable quinoa with a side of spaghetti squash. (tomorrow!)
  • Spaghetti and meatballs with salad. (today)
  • Quesadillas (using up leftovers).
I guess three out of five isn't so bad after all. Anyway, the spaghetti and meatballs were something I really wanted to make happen. We used to have that for dinner all the time and I remember shaping meatballs into a 'K' for Kim at my grandma's house. I don't shape meatballs like letters anymore (actually I wish I had!) but I still love to BAKE them. I didn't even know this was unusual, but now that I have learned most people fry meatballs, I feel like this recipe is a healthier version.

Baked Meatballs

1/2 medium onion, diced
1 teaspoon olive oil
1 lb ground beef
1/2 cup breadcrumbs
1/3 cup tomato sauce
1 egg
1/2 teaspoon each: basil, oregano, parsley, pepper
  1. Preheat oven to 400F.
  2. Saute diced onion in olive oil over medium heat until translucent (5-6 minutes).
  3. In a medium sized bowl, mix ground beef, breadcrumbs, tomato sauce, egg and herbs. 
  4. Add eggs to the mixture. I try and let them cool for a few minutes before adding in, but once incorporated you can switch to using your hands and they won't be too hot.
  5. Shape mixture into meatballs and place on a baking sheet. (about 12 meatballs)
  6. Bake at 400F for 20 minutes.
I like to add the meatballs to the warm sauce for a few minutes before serving...

Spaghetti Sauce

1 medium onion, diced
3 cloves garlic, minced
1 tablespoon olive oil
2 28 oz cans of diced tomatoes
2 tablespoons tomato paste
1 bunch fresh basil
1 teaspoon dried oregano
1 teaspoon dried parsley
  1. In a small pan, saute onions and garlic in olive oil over medium-low heat until caramelized (~10 minutes).
  2. Pour tomatoes, tomato paste, basil and herbs into a slow cooker. Add onions and garlic.
  3. Cook on low for 4 hours.
You can also easily make this over the stove, just start with the garlic and onion in a large pot and add ingredients. Simmer on low for an hour. 

Yikes- that picture is super unclear because of all the steam rising off of the food!

I served this with some stir fry greens sauteed in olive oil with salt and pepper- which was amazing! Some of the pieces got a little crispy and I feel inspired to try kale trips, which I've heard a lot about. I think this mix has Swiss chard, spinach, kale and something else I'm not sure of...

Delicious comfort food :)

It's a little more fun to make sauce with fresh tomatoes in the summer, but right now I feel like using canned (organic) is a better value, plus it's easy to stock up on. This sauce recipe made enough for about 3 jars. Freeze it! I think that I might actually wait for this sauce to cool a little and then store in Ziploc freezer bags to make the most out of my storage space. 

Happy Sunday! Time for Dexter and tasting a new recipe I came up with today... hopefully it'll be good enough to share tomorrow!

Thursday, November 17, 2011

Healing Chicken Soup and Biscuits

So about that meal plan for the week....

I've made approximately zero of the planned meals.

We actually ate out both Monday and Tuesday. Then Brian came down with a cold and I thought something healthy was needed. I was so glad for that chicken I bought over the weekend. I roasted it in the oven on Sunday and then used the bones to make broth in my crock pot. (After cooking, throw bones and any vegetables or herbs that you stuffed in the cavity into crock pot, fill with water and cook on low overnight. Freeze in jars, Tupperware or cool and use Ziploc bags).

Healing Chicken Soup

1 teaspoon olive oil
1 onion, diced
2 cloves garlic, minced
5 carrots, sliced
1 lb baby potatoes, halved
1 zucchini, sliced
2 chicken breasts, cooked and shredded
salt and pepper, to taste
1/2 teaspoon each: oregano, basil, parsley
2 quarts chicken broth (2 jars homemade or 2 boxes store-bought)
1 cup frozen peas
1 cup frozen corn
3 oz fresh spinach (about half a bag), chopped
1 bunch fresh basil, torn
  1. In a large pot, saute onion, garlic and carrots in olive oil for about 5 minutes.
  2. Add in potatoes, sliced zucchini (I cut into half moons and then sliced large pieces once more) and shredded chicken.
  3. Stir in salt, pepper, basil, oregano and parsley.
  4. Pour in chicken broth and bring to a boil. Throw in peas and corn.
  5. Mix up biscuits! (see below)
  6. Allow soup to simmer for about 15 minutes then stir in spinach and basil for one minute and turn off the heat.
Whole Wheat Biscuits (that taste good!)

2 cups whole wheat flour
4 teaspoons baking powder
1/4 cup of butter
1 cup milk
1 tablespoon honey
1 tablespoon butter, melted (optional) (recommended!)
  1. Preheat oven to 450F.
  2. In a medium bowl, mix flour and baking powder.
  3. Cut in butter. (I have no fancy solution for this- I diced up cold butter and then just mixed it in with my hands as best I could- it worked fine.)
  4. Pour in milk and honey. Mix with wooden spoon until combined, then knead with hands until just blended.
  5. Roll out on a well-floured surface to 1/4 inch thickness and cut out with the top of a glass. 
  6. Bake on a greased baking sheet at 450F for 12-14 minutes. Halfway through baking, brush tops with melted butter.
I did not think these biscuits were going to turn out. I meant to use white whole wheat flour, and then completely forgot and used regular whole wheat. I also did not mix in the butter very well. They were still amazing! They flaked nicely and split in half like the Pillsbury biscuits. Way easier than I had imagined.

As for the soup's healing powers? Brian is feeling much better today :)

Sunday, November 13, 2011

Veg Fajitas

I never would have thought of eating fajitas without meat until I saw a friend order veggie fajitas at a restaurant. It looked amazing and I've ordered that at Mexican restaurants ever since. I also started making my own- and I prefer my own over most restaurant versions now.

Every time I make them they're a little different. Different veggies. Different beans. Sometimes rice, sometimes not.

My new favorite addition is homemade re-fried beans.

Re-fried Beans

2 cups dried pinto beans
1 onion, quartered
3 cloves garlic, minced
1 bay leaf
6 cups water
salt and pepper, to taste

  1. Add all of the ingredients into a crock pot.
  2. Cook on low for 4-5 hours. 
  3. Before serving, scoop the beans into a bowl and mash with a fork or potato masher. (be sure to leave out onion and bay leaf)
EASY! And, they taste so much better than canned. No BPA and you control the sodium. I always say 'salt and pepper, to taste', not because I expect you would enjoy tasting the water, but because you should just put the amount in you'd like. Sometimes I don't even put any salt in.

Serve the beans on some homemade tortillas with sauteed vegetables (those are the beans sitting next to the veggies). This time I sauteed peppers, onions, summer squash, carrots and mushrooms in a little olive oil. Of course, I have to make guacamole, too :)

For that dinner I made a really simple version of guac- avocado, salt and pepper. I made something a little more fun later in the week though...

Veggie Guac

2 avocados
1 cup black beans
1 cup frozen corn (thawed)
1 cup grape tomatoes, halved
juice of half a lime
3 tablespoons fresh cilantro, chopped
salt and pepper, to taste
  1. Mash avocado with a fork.
  2. Mix in the rest of ingredients.
That's all! The best way to cut an avocado is to slice it open lengthwise and take out the pit, then scoop out the middle with a spoon. You can either cut it into chunks, or mash it into guacamole.

I'm not sure I'd have both veggie fajitas and veggie guac at the same meal, but the veggie guac would go great with some cheese and re-fried bean quesadillas (usually how I take care of leftovers later in the week).

Sundays are the Best Days

Do you consider Sunday to be the first day of the week, or the last?

No matter how I look at it- Sunday is my favorite day of the week.

And it has nothing to do with football. (sorry mom!)

It's because the farmer's market is open on Sunday!! I go first thing in the morning and then come back and make a huge breakfast. It is a pretty good routine. Fall is the best time of the year at the market- in the summer it can be HOT even by 10 AM, but in the winter it's cold. We're really lucky to have a market open all year long, but for obvious reasons there isn't as much available in the winter.

Some of my fall favorites right now...

Acorn squash, spaghetti squash, Brussels sprouts, apples, pears, beets, spinach and sweet potatoes.

Every week I make sure to have some cash on hand for Sunday mornings. A lot of the vendors now accept credit cards, but I think if I used a credit card I might spend way more than I want to. It's easy to overspend when most items come with a price-per-pound.

Today I bought...

A whole chicken, ground beef and bacon.

Onions, tomatoes, potatoes, pears, and apples.

Eggs and cider. I already had the acorn squash, spaghetti squash and sweet potatoes. I also bought a bag of mixed salad greens and a bag of spinach (not pictured).

I'm going to try and stick to my menu this week, and I have a few things planned...

  • Roast chicken with acorn squash and potatoes. 
  • White bean burgers with sweet potato fries. 
  • Vegetable quinoa with a side of spaghetti squash. 
  • Spaghetti and meatballs with salad. 
  • Quesadillas (using up leftovers). 
We'll see how that goes!

Saturday, November 12, 2011

Pulled Pork

By coincidence, Brian and I purchased the same cut of meat at the farmer's market without realizing it- Pork Bottom Round. Not a problem! I figured I would just Google search the cut and find a couple of very different ways to make it.

I didn't even find one that I wanted to try. But I did want to make pulled pork. My mom had recently replenished my supply of Dinosaur BBQ Sauce and I needed to use it. Would a Pork Bottom Round work? I had no idea. Good thing I have a crock pot! I'm pretty sure you can make anything work in a crock pot.

Pulled Pork

4 pound cut of pork*
4 cups of stock (beef, chicken, or veggie)
1 cup of water
1 onion, quartered
2 cloves garlic, crushed
1 bay leaf
salt and pepper
barbeque sauce**
  1. Place pork in slow cooker. Cover with salt and pepper.
  2. Pour stock and water into the bottom of the crock pot. 
  3. Toss in onion, garlic and bay leaf.
  4. Cook on low for 6-8 hours.
  5. After cooking, remove pork and place into a large pot on the stove over medium-low heat. Using two forks, shred meat.
  6. Stir in barbeque sauce and let soak in over low heat for 15 minutes. 
  7. Serve on rolls or pita.

* I used Pork Bottom Round and it worked great, but more traditional cuts would include shoulder or Boston butt. You can also use a larger cut of meat, just adjust liquid amounts.

** Measure barbeque sauce out when you mix it in with the meat. Just pour in slowly and mix every so often until you think the sauce:meat ratio looks good!

This was amazing! I mostly credit a good cut of meat and quality barbeque sauce. I think you could cover anything in Dinosaur BBQ and it would taste good. I've tried making my own sauce, but nothing has even come a little bit close to Dinosaur yet. And, I'm not really motivated to keep trying. As far as sauces go, Dinosaur has a pretty good ingredient list. I'm not too happy about the Xantham Gum or Smoke Flavoring, but I can't think of any other foods I eat with these ingredients so it falls into the category of things I eat in moderation.

If you cook meat in a crock pot, it comes out really, really tender and flavorful with NO effort. I love it. If you have small children, please be very careful to keep the crock pot towards the back of your counter while cooking and the cord tucked away so he/she can't reach it at all.

Friday, November 11, 2011

Quinoa Wrap-up

I had limited groceries on hand the other day (see: busy week!), so I thought I might have to get a little creative with dinner.

I had leftover quinoa and chickpeas. Pita bread. Cucumber. A couple of tomatoes. One green bell pepper. Avocado.

Those are some of my favorite ingredients, but it took awhile before I decided that a quinoa pita could actually make a meal. I kind of think of quinoa as a grain, but it really is a seed. So this isn't a carb-on-carb sandwich, which would be too weird for even me to eat.

I roughly chopped up the bell pepper and drizzled with olive oil before roasting at 400F for 35 minutes. When that was done, I tossed the quinoa/chickpea leftovers into a pan over medium-high heat and added the pepper. Cook until warm. Make a quick home-made dressing. Chop the veggies and mix it all together. Stuff in pitas. Devour.

This was even better than I hoped for. Brian agreed and said that he would eat it again. Sometimes I get a, "This is good, but let's not make it again." I appreciate the honesty because then I know when something is GOOD. This was GOOD. 

The most important ingredient is the dressing. It's super easy and versatile. I use this dressing on all my salads. It kept the filling from being too try and added a ton of the flavor!

Shake It Up Salad Dressing

2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard tablespoon honey
½ tablespoon honey
salt and pepper, to taste
  1. Combine in a small jar or container.
  2. Shake!

Easy!! You can also use my favorite technique and just throw ingredients into the jar adjusting amounts as you go. If you make extra it will store in the fridge for a few days. These proportions work out for about two servings of salad.

This wrap had so much flavor and really great texture from the veggies- crunchy cucumber, juicy tomatoes and smooth avocado and chickpeas. You could use either pita or a tortilla as the wrap. I also ate the leftover filling by itself for lunch the next day.

Homemade Pita!

Everything tastes better when it is fresh and homemade. I know that's true for breads and tortillas, so why not pita bread? 

I've found that store-bought pita bread falls into two categories. (1) Chewy and delicious, but full of terrible, unidentifiable ingredients, or (2) great ingredient list, but dry and tasteless.

Version 2 isn't hopeless, you can throw it in the oven with some olive oil and sea salt, but I'd much rather have all of the good traits of pita and none of the bad. And now I have it!

Homemade Whole Wheat Pita Bread

1 tablespoon honey 
1 ¼ cups warm water
1 packet active rise yeast
3 cups white whole wheat flour
1 teaspoon salt
  1. Stir together the honey and warm water in a bowl. Drop in the contents of the yeast packet and give a quick, gentle stir to mix in the yeast. Let sit for 5 minutes.
  2. Add in flour and salt. Begin mixing with a fork and switch to kneading with your hands when dough gets sticky.
  3. Knead dough for about 5 minutes.(dough will be sticky!)
  4. Place dough ball in a large, greased bowl and cover with a damp towel. Allow to rise for 90 minutes (dough should double in size).
  5. Turn oven on to 400F.
  6. Punch down dough ball (this is fun!) and divide dough in half, then divide each piece in half again, and one more time. You should have 8 balls of dough.
  7. Place balls of dough back into the bowl and cover with damp cloth for another 20 minutes.
  8. While dough balls are relaxing, place two baking sheets upside down in preheated oven to heat up.
  9. After 20 minutes, roll each dough ball out on a lightly floured surface to about ¼ inch thickness.
  10. Arrange pita dough on the back of the cookie sheets and bake at 400F for 5 minutes. 
This recipe makes eight pitas. These taste really great right out of the oven, and the next day- try heating leftovers up in a toaster. Mine didn't last any longer than that, but I'd guess they would last a few days. You can (very!) carefully slice open the side to create a pocket. You could also just wrap them around your food or slice up for dipping.

Dough Balls and Rolled Out Pitas:

Final Product (on the back of a baking sheet):


I actually only cooked mine four minutes, but next time I'd want to give them that extra minute as I think these were a little too light.

These were chewy and had a really great flavor, but as you can see from the ingredient list, still really healthy! I'm pretty excited about this one :)