Start by toasting the whole
wheat pitas so they're warm and a little crispy.
Not exact matches
I've been wanting to try that Yves pepperoni for a while now, and I think my husband has as well,
so I'll have to think about making a pizza soon — although I think I'll go for the whole
wheat pitas again as I am wanting to limit our intake of pastas and breads.
I know it's traditional to serve with
pita chips, but I'm trying to lay off the processed carbs for summer, and carrots were perfect (and
so were the
Wheat Thins).
I toasted the roasted eggplant in the toaster oven topped with some low sodium soy and nutritional yeast
so it formed a glaze on the eggplant and then added hummus, cucumber, and tomato in a whole
wheat pita and had mango on the side.