Healthy school lunches: Pita chips and avocado cucumber dip

October 21, 2015 | Nutritional video recipes

Pita chips

Ingredients

  • 1 Package of whole wheat pitas
  • 2 Tbsps of Olive oil
  • Salt (optional)

Directions
Preheat oven to 375 degrees F. Cover large baking sheet with parchment paper. Rip up pita or cut up into small triangular pieces. Drizzle 2 Tbsps of olive oil onto pita and try to coat the majority of pieces. Sprinkle salt on top (optional).

Bake in oven for a total of 15 minutes and turn pita chips halfway through baking time.

Source: Primary care dietitian Lalitha Taylor

Avocado cucumber dip

Ingredients
Original recipe makes 6 servings

  • 1 cucumber – peeled, seeded, and chopped
  • 1 avocado – peeled, pitted, and cubed
  • 1 tablespoon finely chopped onion
  • 1 tablespoon finely chopped green bell pepper
  • 2 teaspoons chopped fresh mint
  • 1/2 cup plain Greek yogurt
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • salt and pepper to taste

Directions
Place cucumber, avocado, onion, green bell pepper, mint, yogurt, olive oil, lemon juice, and garlic in a blender. Process until smooth; season with salt and pepper. Cover and refrigerate overnight before serving.

Source: Allrecipes Canada