Crunch Time At Lunchtime

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

Servings: 1


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:

Calories: 305

Fat: 17g

Carbohydrates: 28g

Protein: 14g

Sodium: 490mg

Recipe Duke Diet and Fitness Center

About Liz Barron

US Peace Corps Volunteer in Armenia. Permanent address in Washington DC. Deep roots in Northern Ireland and persistent Belfast accent. Blogger,cook, mother, grandma, Scrabble-player and enthusiastic world traveler.
This entry was posted in Cooking with the Crone, diet, fat, Fat Camp, food and tagged , , , , , , , , , , . Bookmark the permalink.

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