Tomorrow evening, I have a looming deadline for a project that’s given me a nasty case of writer’s block. So naturally, I’ve cleaned out the kitchen pantry, alphabetized the spices, sorted through my clothes closet, washed every bit of laundry, organized our linens, cleaned the microwave, descaled the coffee machine, de-cobwebbed the front porch, and the windows have never been so sparkly.
All to say that, stress has a way of making you productive in every other area but the one that truly needs your attention.
In the midst of all this fruitful procrastination – and aside from breaking into my emergency supply of Theo dark chocolate almond butter cups in more than one moment of weakness – I’ve somehow managed to avoid the other stress trap of unhealthy/over eating, partly thanks to quick and easy healthy lunches, like these pita flatbreads.
These healthy pitas are really more about assembling good ingredients than cooking. Whole-wheat pita, lightly toasted, spread with creamy hummus, and topped with fresh greens (which I like to quickly toss in lemon juice and olive oil), and crispy, Indian-spice roasted chickpeas. The whole thing is drizzled with a simple, herb-y yogurt sauce, and ready in about 15 minutes utilizing store-bought ingredients.
I call that a lunch win. Especially when you need to stay on schedule. Those Christmas decorations won’t organize themselves…