There’s a food blogger I love, Nom Nom Paleo, who comes up with great paleo recipes. I’m not paleo, but I know many who are trying, so I frequent her site quite often. Her recipes are brilliant.
Like this fresh take on the lettuce wrap. I adapted it a bit with some different veggies and used ground turkey instead of grass-fed beef, and I have to say that although I usually hate leftovers, I made two batches–one for my work lunch the following day.
Makes one serving.
- 1/4 lb. of ground organic turkey
- 2 oz. of thinly sliced mushrooms
- 2 T onion, chopped
- 1 t crushed garlic (or 1/2 clove)
- 1/2 cup of broccoli slaw (I steamed and shredded my own)
- 2 T shredded carrots
- 4 T red and yellow peppers, diced and sliced, respectively
- few t of cilantro, coarsely chopped
- 1 T fish sauce
- 1 T apple cider vinegar
- 1 t coconut oil
- freshly ground black pepper
Lettuce for wraps. I used romaine hearts because it’s a bit more nutrient dense than iceberg lettuce, but kale might also be good.
-Brown ground turkey in a small frying pan. Drain grease, but consider leaving a tad in the bottom of the pan to spread around and cook veggies in, as opposed to adding more oil to cook veggies in.
-Start mixing in veggies. I added in my garlic and mushrooms first (and gave them plenty of space to sautee [giving nod to Julia Child!]), then the onions ’til they turned golden in color. Then the broccoli, carrots, peppers, cilantro, fish sauce, vinegar, and coconut oil. Sautee for about 5 minutes.
-Be sure to remove any excess grease before you spoon the mix into the lettuce wraps. Trust me, it’ll be much easier to eat.