Don’t you just hate when you go online to escape from the anxiety of life by reading someone else’s blog – and their blog posts are jam-packed with that very same stress you’ve been trying to escape? Political blogs, medical blogs,those are expected to be a bit stressful to read as they provoke intense feelings. But food blogs are supposed to be about food! They are meant to be focused on relaxing to a satisfying homemade meal, not angsting about the actual world outside the kitchen!!! Writing about one’s personal life on a food blog from time to time is different. That is acceptable, even encouraged on any type of blog, to add personality. That’s why I usually try to write a little interesting tidbit about what’s going on in my life at the moment – but not today. Honestly, you don’t want to read about my life at the moment. Right now what’s going on isn’t so inspirational: I’m working like a dog on homework and stressing about finals. Who wants to read about that on a food blog? No one. You’re not here for the stress, you’re here for the recipe. So without further ado, here is a fresh, healthy idea for lunch that’s sure to add some pizazz to your weekday lunch rotation.
I made these fruit and cream cheese pita pockets for a grab-and-go lunch a few days ago. When I first opened my lunch bag and my friends saw the pita pockets, they looked at them a little wistfully and remarked, “that looks good!” And they were every bit as good as they looked. Who can argue with strawberries, bananas, and cream cheese? I blended the cheese with some agave syrup, which gave it a lovely sweetness.
So let’s just talk about food like we have no deadlines, no homework, and nothing at all stressful in our lives. That’s the whole point of surfing the net when you should be studying, no? 🙂
Fruit and Cheese Pita Pockets
Makes 2 pita pockets
- 2 whole wheat pita pockets (one “loaf” separated into two pockets)
- 2 Laughing Cow Classic Cream Cheese triangles
- 1 tbl organic light agave syrup
- 3-4 strawberries, sliced
- 1/2 a small or medium banana, sliced
Unwrap the cream cheese triangles. Place them in a small bowl. Use the back side of a spoon to smush them down carefully, without chopping the cheese into little bits but rather keeping it in a single conglomeration. Add the agave syrup and blend gently with the spoon.
Spread the cheese/agave blend on the inside of both the pita pockets. Then stuff the strawberry and banana slices inside, trying to distribute the amount of fruit evenly throughout each pita pocket.
Serve immediately or refrigerate until ready to throw in your bag for a grab-and-go lunch!
Feel free to get creative with the types of fruit inside the pita. Spring is finally here and I’m sure it would be lovely to try all different types of berries, maybe even peaches and pears and whatnot.
You Might Also Like: