If you are like me, then you might have grown up on pizza pockets. So, I recreated them using the Fab Four method by adding some greens, sneaking in extra veggies, upping the protein, and using grain-free tortillas.
There are so many flavor combinations you can make with this recipe to accommodate your kid's taste preference. For the full video, head over to Instagram to see the breakdown of how I put together Bash's lunch to keep his blood sugar balanced, feed his gut microbiome, and expose him to new fruits and veggies.
Recipes /
Homemade Pizza Pockets for Back to School Lunches
Prep Time
5 minutes
Total Time
10 minutes
Servings
1
Freezer Friendly
No
Ingredients
Pizza Pockets:
- 1 Mild Italian Sausage
- 4-5 pieces of Applegate Turkey Pepperoni
- White onion, diced
- Bell peppers, diced
- Mushrooms, diced
- Handful Spinach
- 1 tbsp avocado oil
- 2 tbsp Primal Kitchen pizza sauce
- 2 tbsp shredded cashew cheese
- 1 Almond Flour Tortilla (using Siete Foods)
Sides:
- 1/2 cup steamed broccoli
- 1/4 cup grapes, cut in half
- 1/2 banana, sliced
- 4-5 cherry tomatoes, cut in half
Directions
- Sauté Italian sausage, turkey pepperoni, diced onion, diced pepper, diced mushrooms and spinach with a little avocado oil over medium heat until cooked and the veggies become soft.
- Pour a few tablespoons of Primal Kitchen pizza sauce into the pan and stir to warm it up.
- In another pan, toast up a grain-free tortilla and sprinkle with cashew cheese. As it is melting, spoon the sausage and veggie mixture onto the tortilla. Fold the tortilla in half and transfer it to a cutting board to cool and cut.
- Add your pizza pocket to a bento box style lunch box. Fill the rest of the compartments with other colorful whole foods, such as grapes, tomatoes, banana, and broccoli. Pizza and ranch lover? Serve this with a scoop of Primal Kitchen Foods Ranch Dressing.
