Balanced Breakfast: Tahini, Peanut Butter and Strawberries on Whole Wheat Pita Bread

    Mornings during the week can be a crazy time of the day. You’re juggling your blow dryer, a frying pan and lipstick all at the same time. Sometimes you find yourself running out the door half done, grabbing a bagel and coffee on your way to the train station. Squeezing in a quick breakfast on a Monday morning does not have to be a chore. There are many quick meals that you can make that are balanced with the ingredients in your fridge.

    This recipe uses ingredients left over from a “Mediterranean” dish that I made, plus strawberries and peanut butter. With tahini paste, peanut butter, strawberries and whole wheat pita bread, comes a breakfast sandwich that is quick to make, nutritious and delicious. Enjoy with a hot cup of coffee.

Makes 1 Serving

Ingredients

½ of a whole wheat pita bread

1 cup sliced strawberries

2 tablespoons peanut butter

2 tablespoons tahini

Directions

1. Using a chef’s knife, cut pita in half so that it forms 2 pieces.

2. Smother one side of each pita bread with peanut butter and tahini.

3. Place sliced strawberries flat on top of one slice of peanut-butter-tahini’d pita bread. Save extra strawberries to snack on as a side.

4. Place second pita bread on top to form a sandwich. Enjoy with extra strawberries.