Warm Spiced Lentil & Spinach Pita Pockets

Healthy Pita Pockets
By: Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Looking for a quick and healthy lunch that’s perfect during your transition out of a juice only Reboot…or any day for that matter?  These delicious pockets are packed with nutrients and flavor.  Plus, they’re super simple to make, easy to customize and freeze well to help you stick with your healthy eating goals when the busy week gets in the way.

You could certainly make your own dough but I like to use store-bought gluten-free pockets to help save time.  But be super picky.  Read the ingredients well and be sure to avoid products with the Top 5 Chemicals that Turn Our Food Toxic or the Top 5 Food Ingredients You Should Never Eat.  If your great grandmother wouldn’t eat it, you probably shouldn’t either.

Aim for balance with a whole grain pocket, protein-rich lentils, phytonutrient packed greens, and antioxidant rich pumpkin.  A fall favorite year round!  In the off season, look for boxed pumpkin that’s BPA free.  Eat the rainbow with this beautiful, satisfying lunch.

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  • 2 whole grain, gluten-free pita pockets
  • 2 cups baby spinach
  • 1 garlic clove
  • ½ red onion
  • ½ cup chopped or shredded red cabbage
  • ½ cup lentils
  • 2 tbsp pumpkin puree
  • ¼ tsp cinnamon
  • ½ tsp cumin
  • ½  tsp turmeric
  • pinch cracked red pepper (optional)
  • 1 tbsp olive oil
  • sea salt and ground black pepper, to taste


  1. Heat oil in pan over medium heat.
  2. Peel and chop onion and garlic. Add to pan once hot and let cook about 4-6 minutes until onions are soft, stirring occasionally.
  3. Wash cabbage, chop and set aside.
  4. Wash spinach and pat dry.
  5. Cook lentils ahead of time if possible. Rinse and add to pot then cover with water.  Simmer for about 20-30 minutes until soft.  Season with salt and pepper while cooking.
  6. Add lentils, spinach and spices to onion and garlic mixture. Cook about 5 minutes stirring occasionally.
  7. Cook pumpkin ahead of time or use boxed puree. Warm gently.  If cooking pumpkin, follow these simple steps.
  8. Warm pita pockets in oven.
  9. Let veggie mixture cool then add to pocket. Start with pumpkin puree, then top with cooked lentils, spinach and onions.  Last, add shredded/chopped red cabbage. If you have a thyroid condition, cook the cabbage along with the spinach mix.  Enjoy!


  • Lentils – beans (white, kidney, black, pinto)
  • Spinach – kale, chard (silverbeet), collards, cabbage leaves
  • Red cabbage – radish, green cabbage
  • Pumpkin – sweet potato, butternut squash
  • Onion – shallot
  • Gluten free pocket – whole wheat pita pocket
  • Olive oil – coconut oil

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Servings: 2

  • Nutrition per serving:
  • Calories220
  • Fat8g
  • Saturated Fat1g
  • Cholesterol0mg
  • Sodium560mg
  • Carbohydrates33g
  • Fiber9g
  • Sugars3g
  • Protein 8g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Stacy is a Board Certified Specialist in Oncology Nutrition and an Integrative Nutritionist. She consults for various companies, focusing on health, wellness and innovative strategies to help increase individual’s fruit and vegetable intake. Stacy is an American College of Sports Medicine Certified Health Fitness Specialist; she holds a BS degree in Dietetics from Indiana University, completed her dietetic internship at Massachusetts General Hospital, and earned a Masters in Public Health from the University of North Carolina at Chapel Hill. She is a Senior Clinical Nutritionist at the Dana Farber Cancer Institute/Brigham & Women’s Hospital, Harvard Medical School teaching affiliates, in Boston, MA, with more than 20 years of experience. Stacy created and now serves as project manager and lead writer for nutrition services content on the Dana Farber website and the affiliated, nationally recognized nutrition app. Stacy is regularly featured on TV, radio, print and social media on behalf of Dana Farber and other organizations. Together with her husband, Dr. Russell Kennedy PsyD, they have a private practice, Wellness Guides, LLC. Stacy is an adjunct professor in Wellness and Health Coaching at William James College, currently teaching a graduate course in Health Coaching. Stacy is featured in the award winning documentary films, “Fat, Sick & Nearly Dead” and “Fat, Sick & Nearly Dead 2,” and serves on the Reboot with Joe Medical Advisory Board. Stacy lives in Wellesley with her husband, two sons and three dogs. She enjoys cooking, yoga, hiking and spending time with friends and family. Stacy is also one of the nutritionists who runs our Guided Reboot programs.

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