Greek Sloppy Joe Pitas
Stuffed with detoxifying ingredients, essential B vitamins to help boost your nervous system, and vitamin E to promote heart health, this bright and refreshing pita has no shortage of flavor. Don't short yourself on all those healing herbs!
Metabolism Cleanse Days 1-3 and Phase 3 | Serves: 8
Prep time: 10 minutes | Total time: 3 to 8 hours
INGREDIENTS
1 pound lean ground lamb
1 cup chopped sweet onion (about 1 small onion)
3 cloves garlic, minced
15-ounce can garbanzo beans (chickpeas), drained and rinsed
14 ½-ounce can stewed tomatoes, undrained and cut up
1 bay leaf
1 teaspoon dried oregano, crushed
1 teaspoon dried mint, crushed (or 2 teaspoons chopped fresh mint)
½ teaspoon dried thyme, crushed (or 1 teaspoon fresh thyme)
½ teaspoon dried marjoram, crushed
½ teaspoon sea salt
8 sprouted grain pita halves
Assorted veggie toppers (at least 2 cups per serving), such as artichoke hearts, spinach/lettuce/curly endive, fresh mint, red onion, pepperoncini, tomatoes, cucumber. Add Kalamata olives and enjoy this recipe on Days 8-10 of the Cleanse.
DIRECTIONS
- In a large skillet, cook the ground lamb, onion, and garlic over medium heat until the meat is brown and onion is tender, using a wooden spoon to break up the meat as it cooks. Drain off any fat.
- In a 5-quart slow cooker, combine the meat mixture, beans, tomatoes, bay leaf, oregano, mint, thyme, marjoram, and salt. Cover and cook on Low 6 to 8 hours or on High 3 to 4 hours. Remove and discard the bay leaf.
- To serve, use a slotted spoon to spoon the meat mixture into pita halves. Top with veggies, and serve.
Stuffed with detoxifying ingredients, essential B vitamins to help boost your nervous system, and vitamin E to promote heart health, this bright and refreshing pita has no shortage of flavor. Don't short yourself on all those healing herbs!
Metabolism Cleanse Days 1-3 and Phase 3 | Serves: 8
Prep time: 10 minutes | Total time: 3 to 8 hours
INGREDIENTS
1 pound lean ground lamb
1 cup chopped sweet onion (about 1 small onion)
3 cloves garlic, minced
15-ounce can garbanzo beans (chickpeas), drained and rinsed
14 ½-ounce can stewed tomatoes, undrained and cut up
1 bay leaf
1 teaspoon dried oregano, crushed
1 teaspoon dried mint, crushed (or 2 teaspoons chopped fresh mint)
½ teaspoon dried thyme, crushed (or 1 teaspoon fresh thyme)
½ teaspoon dried marjoram, crushed
½ teaspoon sea salt
8 sprouted grain pita halves
Assorted veggie toppers (at least 2 cups per serving), such as artichoke hearts, spinach/lettuce/curly endive, fresh mint, red onion, pepperoncini, tomatoes, cucumber. Add Kalamata olives and enjoy this recipe on Days 8-10 of the Cleanse.
DIRECTIONS
- In a large skillet, cook the ground lamb, onion, and garlic over medium heat until the meat is brown and onion is tender, using a wooden spoon to break up the meat as it cooks. Drain off any fat.
- In a 5-quart slow cooker, combine the meat mixture, beans, tomatoes, bay leaf, oregano, mint, thyme, marjoram, and salt. Cover and cook on Low 6 to 8 hours or on High 3 to 4 hours. Remove and discard the bay leaf.
- To serve, use a slotted spoon to spoon the meat mixture into pita halves. Top with veggies, and serve.
