|Wheat Pita filled with White Bean Mediterranean Salad, Cucumber Slices, Blueberries, and Pistachios|
So, I just added another half cup of chopped tomatoes and feta cheese, finishing off those supplies for the week. That's the beautiful thing about a good marinated salad - you can just keep adding ingredients for about a week as they pop up, and the marinade just gets more and more delicious.
I stuffed the salad into two halves of a whole wheat pita, added some cucumber slices and the last of the blueberries, and treated myself to some crunchy-salty-yummy pistachios! I know I can buy them out of the shells, but I like having to shell them myself. It makes me eat slower, and on a rough day it can be therapeutic to have something to break open repeatedly. Maybe. :)
Had just enough leftover for dinner last night, so I spooned it onto a whole pita and toasted it in the oven for about 10 minutes until the cheese got all melty and fabulous. Added a bagged caesar salad and it was divine!
|Not the prettiest picture ever, but seriously - so good.|
I realize I've relied heavily on the tomatoes, feta, and avocado this week. Some of you might be thinking "that lunch lady is crazy, I could never eat so repetitively!" To be honest, neither can I, usually. These are just some of my favorite things so I don't mind eating them over and over. Other weeks, there will be more variety, promise. Also, more non-vegetarian meals. :)
Happy Weekend, everybody! Pin It Now!