Wraps, Pitas + Tacos

Dr. Fuhrman Nutritarian Diet recipe from EAT TO LIVE book Portobello Red Pepper PitaImagine a sandwich that actually helps you lose weight.  Now imagine that said sandwich is incredibly delicious and easy to make. Do I have your attention now?  Good, cause I’m up to something new!  I’ve decided I’m going to make and post the recipes from Dr. Fuhrman’s book “Eat to Live” under the “7 Days of Vegetarian Meal Plans (For Aggressive Weight Loss),” that you can find starting on page 240.  When I completed the 6 week plan I didn’t take the time to make many of the recipes in the book, I basically just stuck to the nutritarian guidelines and made what I could within those parameters.  Now, I’m no longer a nutritarian novice and I’m in this for the long haul (not just a quick fix), so I need to take the time to try these recipes out!  I’m so glad I started with Dr. Fuhrman’s Portobello Red Pepper Pita recipe and this amazing Tahini Date spread!

Roasted Mushrooms and onions for Portobello Red Pepper Pita Recipe MyMommaToldMe.comI LOVE THIS RECIPE SO MUCH!!!  It’s fast, it’s delicious, it’s satisfying, and did I say it’s freaking delicious???  Because I have to make the kids something separate at every meal, this recipe is a big plus!  You can make the sauce before hand then quickly slice up your red onion and mushrooms (yes, I’m happy to report you can use criminis, baby bellas or white mushrooms and they all taste devine!) and toss them in the oven while you finish fixing the meal for your young’ins.

Making Portobello Red Pepper Pitas MyMommaToldeMe.comMy hubby loves this pita recipe as much as I do, so after I made this first batch 2 weeks ago, he’s requested the dish 3 more times!  I love that it’s savory, crunchy (from the arugula), meaty (from the mushrooms, especially when you use the portobellos) and a tad bit sweet from the dates in the tahini spread.

Eat to Live 7 Day Aggressive Weight loss meal plans Day 1 MyMommaToldMe.comI followed Dr. Fuhrman’s Day 1 Lunch (on page 240 of “Eat to Live”) to a “t” and had my giant mixed greens salad with garbanzo beans and balsamic vinegar as my “main course.”  It’s important to eat these pitas with some type of protein, so a cup of lentil stew or a salad with beans would do the trick.   If you’re faithfully adhering to the 6 week Eat to Live Plan, you’d eat your salad first, but after taking a test bite of the Tahini Date sauce during the cooking process, I couldn’t resist digging right in (not to worry though, I finished it all, salad included!).

Portobello Red Pepper Pitas with extra Tahini Date Sauce by MyMommaToldMe.comI’ve made this recipe with three kinds of mushrooms so far: portobello, crimini and white button.  All of them tasted wonderful and for the crimini and whites I just used Trader Joe’s pre-sliced in a bag–super convenient!  So, you can’t go wrong with any of those mushroom varieties!  For me the key is letting the onion slices get slightly crispy and browned and the mushrooms a dired out a bit, so I cooked mine for an extra 5-10 minutes over Dr. Fuhrman’s recommendations.

PORTOBELLO RED PEPPER PITA by Dr. Fuhrman (see page 278 of “Eat to Live” book)


  • 4 large portobello mushrooms, stems removed (or 8 to 10 ounces of white or crimini mushrooms, sliced)
  • 1/2 large red onion, thinly sliced
  • 2 whole wheat pitas
  • 2 cups arugula
  • 1 medium red pepper from a jar, cut into 1/2 inch slices (or you can slice up a fresh red pepper and roast it with the other veggies)
  • 4 tbsp. prepared Tahini Date sauce


  1. Preheat oven to 375.  Arrange the mushrooms and onions on a baking sheet and roast until tender, about 15 to 20 minutes.  While the veggies are cooking is a great time to make the Tahini Date spread, recipe here
  2. When the mushrooms and onion are done, split the pitas in half horizontally and warm slightly.  spread a generous amount of tahini spread on the top half of each pita.  Place 1 cup arugula, mushrooms slices, 1/2 the red onion and some red peppers on the bottom half of each pita.  Assemble and serve!



xo, Kristen
Kristen Hong of Hello Nutritarian

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  • Sophia says:

    Thanks, this is just what I was looking for. Trying to get back to nutritatianism and these recipes hopefully will help a lot!

    • Kristen says:

      Hi Sophia!

      So glad you are enjoying the nutritarian recipes! This is one of my favorites too! Thanks so much for leaving a comment!

      xo, Kristen

  • angela says:

    This states it makes 2, so can i eat both?? 🙂

  • Ashley says:

    I convinced my keto husband to have lunch with me, and I served this. He LOVED it and asked me how soon I can make it again. Thank you for a great recipe!!

    • Kristen Hong says:

      Oh I’m SO happy to hear that you both enjoyed it, Ashley!

  • Hadil says:

    Hello Kristen,
    What brand of Pita do you recommend? The ones I’ve found so far have oil and salt in them.
    Thank you!

    • Kristen Hong says:

      Hi Hadil, I have yet to find a brand that doesn’t have some oil and salt. But when it’s only once in a while (you’re not eating a pita daily) Dr. Fuhrman seems to be okay with the pita having that added.

  • Cynthia says:

    What kind of pita bread do you use? Thanks!

    • Kristen Hong says:

      Hi Cynthia! I use Trader Joe’s whole wheat pitas!

  • Hilda says:

    Are these not allowed on the 6 week program? Only after? Just want to make sure and I’ll have something to look forward to 🙂
    Also, can I use any whole wheat pita bread? My bad, overworked diet brain says wheat is bad for you

    • Kristen Hong says:

      Hi Hilda, this is actually a recipe from Dr. Fuhrman’s book Eat to Live and is allowed on the plan. Just note that you won’t have much left in your whole grain allowance for that day!

      Dr. Fuhrman doesn’t see wheat as the enemy in moderation–it’s more important to flood your system with those raw and cooked veggies!