Psyllium Husk Pita


1 tablespoon Psyllium Husk
1/2 cup almond meal, (or shredded unsweetened coconut)
1/2 teaspoon mixed herbs, (any herbs or spices that you prefer)
1 cup hot water, (just pre-boiled)


Mix the ingredients in a medium mixing bowl.
Preheat oven to 350 degrees.
Flatten, and shape into 2 round pitas on a baking sheet.
Bake at 350 degrees for 23-25 minutes.
Allow the pitas time to cool.
Toast in a toaster or toaster oven and serve.

After having created Remedy Toast, I received several requests for a Pita or homemade wrap-like option for the Remedy Recipes plan. This is my most successful attempt to satisfy the request. This version is fairly plain, but can be enhanced with more seasoning and herbs. It’s 100% vegan and can be used to make different wraps with items such as black beans, onion, pepper, spinach, and guacamole. I made a nice grilled fajita with it using some seasoned ground beef, guacamole, and some shredded cheddar. I used my panini-maker to compress the fajita. It’s a great addition to the Remedy Recipes format, and I will continue to make some improvements. Psyllium Husk contains a good amount of fiber and is plant based, so I categorize it as a vegetable serving:

One Psyllium Husk Pita may be used as a 1/2 cup vegetable serving.

Two Psyllium Husk Pitas may be used as a 1 cup vegetable serving.

It can be used in Meals 1, 2, 3, or 4 on the Remedy Recipes format.

Mangiare, Piaccia! Eat, Enjoy!

About the author

John M. Di Fazio II
John M. Di Fazio II

John M Di Fazio II is a nutrition consultant, a personal trainer, and a massage therapist and has twenty years of experience working in the fitness industry. He was employed by Gold's Gym for thirteen years and in 2005 co-founded Remedy Fitness, a unique fitness establishment located in East Setauket, New York. While in the employ of Gold's Gym, he was recruited into Nutritionalysis, a nutrition company based in Venice Beach, California that specialized in individualized nutrition programs, and received his certification. Excelling in the field, his clientele grew by thousands. While establishing such a full clientele in nutrition and personal training, John also graduated from the State University of New York at Stony Brook with a bachelors degree in philosophy and also graduated from the New School for Holistic Health & Research on Long Island, New York with a degree and a New York State license for massage therapy.

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