I haven’t felt hungry since I arrived at fat camp. This is a testament to the skills of the nutritionists, and the kitchen staff at DFC. Overall the food is delicious, although I will admit to missing salt. The other thing I miss is crunch. Oh not the juicy snap of celery or the rubber mat quality of uncooked cabbage, but the texture of something tiled on the tongue. White fish and steamed vegetables are unrelentingly flaccid and by lunchtime today I longed for something with a little bite to it. Something tough enough to hold together, something worth tearing apart.
Just in time, the recipe below–300 of the tastiest, crunchiest calories to be found this side of two bags of Tayto.
Grilled Vegetable Pita with Goat Cheese
½ whole wheat pita (should be 80-90 calories for half the pita)
1 cup of grilled vegetables (see below)
1 tbsp of basil pesto (see below)
1.5 oz goat cheese (by weight)
To make the grilled vegetables-
Cut 1 yellow squash in half length wise
Cut 1 zucchini in half length wise
Cut 1 red pepper into four large pieces
Cut 1 red onion into quarters
Place vegetables in a large bowl, toss with 1 tbsp of olive oil, 1 tsp of lemon
juice, ¼ tsp of salt and ¼ tsp of cracked black pepper.
Heat the charcoal grill and place vegetables on the grill to cook-turning
frequently until they are tender about 8 to 10 minutes. Let cool slightly and then
cut into small pieces to fit into the pita. This should make enough grilled
vegetables should make enough for ~4 pita sandwiches.
To make the basil pesto –
Combine the following ingredients (except oil) in a mini chopper or food
processor. Add the oil after everything else is well chopped and give it a final
few pulses to combine. This should make about 10-12 Tbsp pesto. Save the
leftover pesto in the fridge up to a week or in the freezer up to 6 months. (Tip:
freeze in 1-Tbsp portions for a quick sandwich or vegetable topping!)
3/4 cup chopped basil
1 Tbsp pine nuts
2 Tbsp parmesan cheese
1 clove garlic, minced
3 Tbsp Olive oil
Assemble sandwiches with filling portions specified above. You may heat the
pita ahead of time if desired.
Nutrition Analysis per Serving:
Recipe Duke Diet and Fitness Center