Pita Pockets with Black Beans, Brown Rice and Sweet Potatoes

Looking for a quick lunch idea? Here is an easy one………

Pita Pockets with Black Beans, Brown Rice and Sweet Potatoes

(Inspired by my daughter, Natalie 🙂

Makes 3 or 4 Pitas


2 c. choice of greens

1 sweet potato, cooked and cut into small cubes

1 cooked brown rice bowl (see picture below)


1 can black or pinto beans

favorite brand of pita pockets (I love Trader Joe’s whole wheat)


Place a 1/4 of the greens and sweet potato in the pita. Add salsa, beans, brown rice and I like more salsa. I love it. Enjoy!

Vegetarian Open Faced Sandwich 

Have you noticed that I’ve been posting a lot of vegetarian recipes lately? My DH and I decided that we need to cut down on our meat consumption and it’s been so great!! Our daughter, Brianne, who did a guest post for me, is a dietician and she has been trying to convince me for years to not eat so much meat and guess what?? I listened–FINALLY!  It’s like I’m the teenager and have grown into adulthood haha. More about this subject in a later post, but today I want to share a quick lunch idea or dinner, whichever you prefer. Honestly, it takes 5 minutes to prepare if you have boiled eggs on hand, but if you don’t, it takes 15 minutes and it’s full of a lot of goodness and very filling. 

Peg’s Open Face Egg/Avocado Sandwich 


2 boiled eggs, peeled and cut up into cubes

1/2 avocado, ripe, peeled and cut up into cubes

A bunch of cherry tomatoes, cut in half or quarters 

One leaf of lettuce (optional, if you want to put this directly on the bread underneath all the goods, or you can make a lettuce wrap too)

Salt and pepper 

1 slice toasted Dave’s Killer Bread (I like the Good Seed kind)

Mix together boiled eggs, avocado and cherry tomatoes. Salt and pepper to taste.  Then place on toasted bread or in a lettuce wrap. Easy and yummy!


Today my guest is Kay Berry! Kay is just a sweetheart who would do anything for anyone. She is an amazing mom and grandma and is so patient and kind in any given situation, which is something that I admire about her. We are running friends and I am also friends with her on Goodreads and she writes the best book reviews ha, but of course she does, she’s a high school English teacher :)!!! Kay and I are always bouncing healthy lifestyle ideas off each other and today she is sharing with us one of those ideas, which I am going to for sure do for snacks or a light lunch. Thanks so much for sharing with us today Kay! Love you!

Hi, my name is Kay Berry and I live around the corner from Peg. We get to run together sometimes, but that means that I am not really running WITH her, but behind her. She is fast! I have always enjoyed being outdoors and active. I started running later in my late 30s. I have run 28 marathons, but I am currently just doing half marathons with other cross training. My wonderful husband, Rick, and I have 5 kids and 4 grandchildren with one on the way. We still have two at home, and we are constantly on the go. I teach high school English, and have to fit exercise in around 5:00 a.m. Therefore, I like to prepare food ahead. I love my crockpot, and these protein grab boxes are a favorite at our house. The recipe below is for four, but I usually make around 12 boxes. I found the boxes at Costco, and you can buy the little containers for the hummus/peanut butter at any grocery store.

Recipe from cleanfoodrush.com

4 large eggs, boiled to your preferred doneness

2 large organic carrots, cut into 1/2-inch sticks

4 celery stalks, cut into 1/2-inch sticks

2 medium red bell peppers, cut into 1/2 inch sticks

4 ounces high quality cheddar cheese, cubed

2 cups crisp organic grapes

1 large apple, cut into wedges, soaked in pure pineapple juice for 30 seconds to prevent browning

You can make your own peanut butter hummus, but if you are out of time, just fill cups with your favorite brand of peanut butter (that is my son’s (Taylor) favorite.

Peanut Butter Hummus – cleanfoodcrush.com

2 Tbsp peanut butter

1 Tbsp extra virgin olive oil

1 can chickpeas, rinsed and drained

3 Tbsp water

1 tsp smoked paprika

sea salt and pepper to taste