Our weekends seem to operate on one of two speeds. Either they are blissfully slow and wide open or they are jam packed with plans, errands, and other things to be done. More often than not, I would say it’s the latter. In the midst of all the busy of course, we still need to eat. Lately I have noticed that because we are preoccupied with so many other things, lunch (especially for the kids) is nearly always a sandwich and fruit. Don’t get me wrong, I love a good sandwich – but the kind we throw together on the weekends are usually uninspired, repetitive and just blah.
Last weekend I had simply had enough of it. I made a batch of wheat pita bread (using white whole wheat flour – loved them even more this way!) and then threw together a mix of crisp cucumber, juicy grape tomatoes, chickpeas and red onion. I filled up the pita pockets, added a few spinach leaves and a spoonful of yogurt dill sauce, and crossed my fingers that it would be both delicious and satisfying. I was so happy to hear Caroline say moments later, “Mommy, this is delicious!” followed by, “Can I have seconds?” from Andrew. And just as well as this makes a great lunch, it is also a lifesaver of a snack to have on hand when, perhaps, you come home from work ravenous and have a while to go before dinner is on the table. Just sayin’.