Mysty PfefferA simple and delicious breakfast is always a day changer! The good news about this quick and easy meal is you can do it the night before as you prepare your dinner, then just heat it in the microwave 30 seconds the next day.
I used fresh milled hard red wheat berries to make my pita bread and Bread Beckers pita bread recipe (the recipe is below). It was easy to follow and only took an hour of my prep day. I know that may sound like a long time for some people, but when a loaf of bread takes 2 and 1/2 to 3 hours from start to finish, I consider that a “quicker” bread.
Don’t sweat it if you don’t have time to make the bread or if you are avoiding bread altogether. You can substitute eggs for the bread if you’re on a low carb plan or use your local grocery stores whole grain pita pockets to save time. Walmart carries BFree, a nondairy, Non GM0, vegan and gluten free brand of pita bread. It’s a little pricey; $5.49 for 4 pockets, although they are a pretty good size and can be split in half for a one-person meal. Kroger carries the “Old World” Brand that is $2.49 for 12 oz. So, you do have options.
God’s merciful provision to sustain us never ceases to amaze me! The benefits of Kale, mushrooms, and garlic are phenomenal. We are given plenty of vitamins, minerals, and antioxidants to sustain and nourish us throughout our day. At the same time, this meal helps build our immune systems and fight off the environmental toxins we encounter daily. Give thanks to the Lord for such goodness, his love endures forever, as Psalm 118 reminds us.
Enjoy his precious Word today my friend, and maybe a Kale & Mushroom Pita Pocket too!
God’s garden is good!
Kale & Mushroom Pita Pocket
Equipment
- Skillet
Ingredients
- 2 Tbsp. Precooked Organic Turkey Sausage (No nitrates/msg)
- 1 Clove Fresh Minced Garlic (or 1tsp from a jar)
- 1 Cup Fresh Kale
- 3 Shitake Mushrooms
- 1 Tbsp. Extra Virgin Olive Oil
Instructions
- Heat your skillet to low/medium then add the oil, chopped mushrooms and garlic
- When the mushrooms are cooked through add the precooked turkey sausage
- When the turkey is heated through add the fresh kales and stir until just wilted
- It is ready to serve in your pita pockets or may be transferred to a small bowl to cool and reheat in the morning for breakfast.
Nutrition
Bread Beckers Pita Bread Recipe—adapted to my lower sodium consuming tastes.
1 and 1/4 Cups Lukewarm Water
1 Tsp Salt
1 Tsp Onion Powder
3 Cups Freshly Milled Hard White Wheat
2 1/2 Tsp. Yeast
Combine the water in a large bowl. I grind my wheat berries then add the salt and onion powder with my whisk. Stir half of the flour into the water and mix well. Add remaining flour and knead until smooth (about 5-10 min). I divided this into 8 balls (hers made 6). Flatten with a rolling pin and make into 6-inch circles. Place them on a cookie sheet and let rise about 45 min. Preheat oven to 500 degrees and I baked them 10 minutes or until brown and puffed in the center. They will be hard when you get them out, but soften as they cool. I split them in half and make pockets. Store extras in the fridge until you are ready to use them.
Refrences:
Pita Bread, The Bread Beckers, Inc. Recipe Collection. 305 Bell Park Dr. Woodstock, GA 30188, www.breadbeckers.com (770)516-5000
