Asian Inspired Lettuce Wraps!
- 1.5 pounds ground turkey, chicken or pork
- 1 Head green leaf lettuce
- 6-8 medium sized white button mushrooms – diced
- 1 orange, yellow or red bell pepper – diced
- 1 – 6ounce can water chestnuts – drained and diced
- 3 cloves garlic – minced
- 1 inch piece of fresh ginger – finely grated
- 1/2 cup liquid aminos, coconut aminos or soy sauce/tamari
- 1.5 tablespoons fish sauce
- 1/2 cup raw cashews – ground into smaller pieces
- 2 tablespoons red pepper flakes
- Salt and pepper
- Toasted sesame oil – optional
Preheat a 12 inch non stick skillet over medium high head, lightly season and brown ground meat and remove, setting aside.
Heat about 1 tablespoon of olive oil, adding mushrooms to hot pan and allowing them to cook down for about 3 minutes. They will begin releasing their juices and as soon as they reabsorb, add diced bell pepper, minced garlic and finely grated ginger. Cook on medium low heat for about 2 minutes, taking care to not burn garlic or ginger. Add liquid aminos, fish sauce and red pepper flakes, stirring to combine. The liquid will mostly absorb back into the mushrooms and browned meat within 1 minute. Remove from heat and set aside.
Pull larger, outside leaves from head of lettuce, rinse and dry. Begin filling lettuce leaves with cooked mixture, leaving a little room at the ends, allowing you to fold the filled leaf like a burrito. Garnish with some crushed cashews and a drizzle of toasted sesame oil, if desired.
Makes 10-12 servings
Protein – 13g
Carbs – 2g net
Fat – 3g
aboard the meal prep train! Woot woot!
It’s that time of year. When you lose all desire to live, work, breathe, etc. It’s been cold and dark for well over a thousand years at this point, your holiday hangover still hasn’t left and your diet dreams are circling the drain. I get it. I’m with you. So let’s put on our big kid undies (really big, because, cookies) and start meal prepping!
I hung out with my mom on New Year’s Day because I was so done with life, and she babies me. I’m not too proud to admit this. Before our visit she asked if I was back on the keto diet and I said Yep, today is Day 1 – part 67892058 (I’ve done a pretty stellar job at failing my Keto restarts lately.) Being the great mommy that she is, she decided on food that wouldn’t kill my first day back on track. Asian Inspired Lettuce Wraps! As soon as the garlic and ginger hit the pan, I was in. That smell is HEAVENLY! Also, yes, my mom basically takes my meal order before I arrive at her house, so she can not only take full care of my child while I lay around like a beached whale, but also cook me an elaborate meal while she’s at it! Jealous? Yeah, you should be. #bratstats
Her version was a bit different, using oyster sauce instead of fish sauce and portobello mushroom instead of button. She also added the extra “mom” stuff which just makes everything better, and I’ll spend the rest of my life seeking to replicate. But, my point being, if you have those subs, don’t make a special trip for fish sauce if you have oyster, or button mushies if you have bellas. It’s allllll good in the hood.
Soy sauce, liquid aminos, coconut aminos… they’re all gonna give you what you need here. Salty, briney umami flavor. Soy sauce is traditionally brewed with wheat however, so if you’re keeping strict gluten free, be sure to take this into account. There’s some hub bub over soy as well and I still haven’t formed my solid opinion on it. I used liquid aminos this time, because it’s what I had on hand and because my toddler ran off with my coconut aminos weeks ago and I’ve yet to find where she stashed the bottle. She has a drinking problem and it’s ALWAYS in the form of vinegar or salty liquids. I recently found 13 green olives stashed in her closet… real life.
This recipe is a cinch to put together and the flavor is outta this world. It’s great hot or cold and seriously, what’s easier than shoving a few lettuce leaves in your lunch box and a little container of filling?! I’ll be having these Asian inspired lettuce wraps for breakfast AND lunch today, and I’m not mad about it.