This is one of those weeks when there are so many activities that you don’t want to miss a minute of them.

On Thursday and Friday, more than 200 dietitians gather in Spokane for the annual state dietetic association meeting. It’s a chance to network with fellow nutrition experts and find out the latest in the field.

On Saturday and Sunday is the Body Mind & Spirit Expo at the Spokane Convention Center. Author John Robbins speaks on Sunday afternoon and autographs his vegetarian cookbooks “Diet For a New American” and “May All Be Fed.”

Sunday is also Mother’s Day. Besides our biological mothers, we all have many “mothers” in our lives, women who care for us and help us through day-to-day bumps and snags.

We can’t think of meal preparation without thinking of mothers.

Mothers cook an evening meal when they’d just as soon go for a walk, work in the garden or watch the news.

And mothers take you out for pizza when they’re took tired to fix dinner.

You can thank mom on Sunday with flowers or jewelry. Or you can go all the way - bring her flowers, jewelry, and make her a lunch of Tuna Salad-Stuffed Pita.

Happy Mother’s Day!

Tuna Salad-Stuffed Pita

From “McCall’s Best One-Dish Meals” (Little, Brown and Company)

Dressing:

2 tablespoons reduced-calorie or nonfat mayonnaise

1 tablespoon fresh lemon juice

1/4 teaspoon dried thyme leaves, crushed

Tuna Salad:

1 (16-ounce) can cannellini beans, drained

1 cup frozen peas, thawed

1 (7-ounce) can water-packed white tuna

4 green onions, chopped

8 (4-inch-diameter) pita pocket breads

8 lettuce leaves, washed and crisped

1 large tomato, cut crosswise into 8 slices

Prepare the dressing: In a large bowl, combine the mayonnaise, lemon juice and thyme. Stir until the ingredients are well blended.

Prepare the tuna salad: To the dressing in the bowl, add the cannellini beans, peas, tuna and green onions. With a fork, mix the ingredients well.

Split open the pita breads along the edge, forming a pocket. Into each pita pocket, insert 1 lettuce leaf, 1 tomato slice and some of the tuna salad, divided equally. Serve immediately.

Yield: 8 servings.

Nutrition information per serving: 301 calories, 20 grams protein, 50 grams carbohydrate, 3 grams fat (9 percent fat calories), 15 milligrams cholesterol, 460 milligrams sodium.

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