Doc V's Healthy Kitchen

Every day has its own vibe. Although my private practice is slowly getting on track, I’m really grateful my life has become more relaxed. A perfect balance between quantity and quality remains an important objective. Where a Sunday evening was always provoking special stress, as being the start of an intense rollercoaster, I do love Sundays now ( as I love every day for its unique vibe).

Inspired by delicious.nl I prepare a hot flatbread sandwich.

Chop and fry 1 red onion and 4 garlic cloves in 1 table spoon of olive oil. Add 500 grams of halved cherry tomatoes and 400 grams of courgettes cubes. Bake and stir for approximately 10 minutes. Season with 1 table spoon of cumin seeds, a pinch of smoked paprika powder and 1/2 teaspoon of sweet paprika powder. Add a small can of drained corn. Taste, add pepper and salt.

Bake 200 grams of chopped chicken breast, seasoned with 1 teaspoon of chicken herbs and 200 grams of a vegetarian variant, also seasoned with chicken spices.

Use 2 springforms. Cover them with baking paper. Spread 1 Italian flatbread in each spring form. Spread the chicken on 1 flatbread and the vegetarian alternative on the other. Try to find a way to distinguish them. Spread 1/2 portion of the vegetables on each. Finish with a flatbread. Spread 2 table spoons of Greek yogurt on the top layer and finish with grated cheddar cheese ( 50 grams on each). Store in the fridge until dinner time.

Bake in the oven at 200° for 20-30 minutes until golden brown. Serve with a cucumber- radish salad, Greek yogurt seasoned with pepper and salt and fresh parsley.

There is surely a leftover as lunch for the following day.