What a good idea lettuce wraps are, right? A yummy mixture of meat, veggies, seasonings and garnishes wrapped up in lettuce…I wish I’d thought of it.
The warm ginger-y flavor of the filling + the CRUNCH you get from the lettuce + the fresh cilantro on top = delightful.
Lettuce wraps are typically an appetizer, but with a side or two I think they can be the main course. I made these when I was doing the Whole30 (no grains, no dairy, no added sugar) so I had them as the main course. Eat as many as you want when they’re this healthy, right? Nom nom nom.
My “sauce boss” aka Travis came up with the dressing for this one. Click here for the recipe. The link is also in the recipe box below.
- 1 lb ground turkey
- 1 small onion, diced
- 2 cups chopped baby bella mushrooms
- 1 cup shredded carrots
- 2 cups shredded cabbage
- ½ cup chopped bell pepper
- 1 tsp ground ginger
- 3 cloves garlic
- Salt and pepper
- Lettuce for wraps (I used whole romaine)
- Trav’s Asian Dressing
- Toppings: fresh cilantro, crushed cashews, chives, avocado
- Heat a little coconut oil in a pan. Add the chopped onion, bell pepper and garlic and sautee 5 minutes. Add the ground turkey and cook until browned. Add the rest of the veggies and seasonings and continue to sautee 10 minutes more. Peel apart the lettuce pieces, rinse and dry. Give yourself a hefty scoop for each lettuce piece and serve 2-3 on each plate. Drizzle some dressing on each one and add the toppings of your choice. Crunch away!
What you might be thinking right now: What the heck is tabbouleh?
It’s a popular Middle Eastern salad that’s simple and delicious. This is my own variation of it that doesn’t stray too far from the traditional (from what I’ve read). I have never visited the Middle East so I can’t say for sure.
This is a great vegetarian and vegan dish and the quinoa provides some protein. If you want to keep the Middle Eastern theme going, serve this with falafel or maybe a gyro. If not, pair it with whatever you want or eat it by itself. Can’t go wrong here!
- 2 cups cooked quinoa
- 2 baby seedless cucumbers
- Hand-full of cherry or grape tomatoes
- 1 small red onion
- ¼ cup chopped fresh parsley
- Juice of 2 small lemons
- ¼ cup EVOO
- 1 tablespoon apple cider vinegar
- ¼ cup tahini paste
- 1 tablespoon water
- Cook quinoa according to package. Tip: I use chicken broth instead of water to add more flavor to the quinoa. While you let the quinoa cool, chop the veggies. For this recipe I like everything chopped very small, that way you get a lot of everything in every bite. Slice the cucumbers and chop the slices again and again till they are pretty small. Finely chop the tomatoes and onions too.
- Definitely use fresh vs dry parsley for this recipe. It makes SUCH a difference! I grow parsley in my tiny little urban garden in uptown so you don’t have an excuse to try it! It’s cheaper and so nice to have available all the time. Finely chop the parsley as well.
Note: This will serve 2 with leftover quinoa. It’s nice to store it in the fridge and use up during the week!
If you haven’t cooked with spaghetti squash before, you need to. Like right now.
Pasta is a rare treat around our house, but with spaghetti squash you can make the same “pasta” dish a healthy treat! Seriously an awesome substitute. If you’ve never prepared it before, don’t worry. It’s very simple to make.
I love me some homemade pesto. It’s actually very simple to make your own and it’s so worth it. It’s WAY better than store-bought and equally important: it won’t have sneaky additives or preservatives.
This dish is comfort food without the guilt. Warm. Fresh. Tasty. Healthy. All of the above.
See my recipe for homemade pesto HERE. The link is also included in the recipe box below.
- 1 medium sized spaghetti squash
- 2 boneless, skinless chicken breasts
- 1 ½ cups fresh basil leaves
- ½ cup shredded parmesan cheese
- 2-4 garlic cloves, minced
- 1 good squeeze of fresh lemon juice
- ¼ cup pine nuts, toasted in the oven
- 1 cup cherry or grape tomatoes
- ¾ cup olive oil
- salt, pepper, garlic powder to taste
- Preheat oven to 350 degrees. Cut the spaghetti squash in half the long way and scrape out the seeds. Drizzle olive oil on the pan and put the halves face down. Bake for about 30 min (depending on the size). I find it’s better to undercook it. You can always throw it in a pan and sautee it with your other ingredients if you need to, but you don’t want it to get soggy by baking it too long.
- Spread out your pine nuts on a cookie sheet or piece of tin foil and throw that in the oven for a few minutes until they turn a golden brown. Careful, it happens quickly!! TIP: you can buy already toasted pine nuts at Trader Joe’s!
- While the spaghetti squash is still cooking, you can make your chicken breast and pesto. Season the chicken breast with salt and pepper and garlic powder. Cook the chicken breast is in a sautee pan with a little olive oil on medium-low heat. Add a little water to the pan and cover. Let it cook for about 7 min on one side. Then flip them and cover for another 5 min or so. It’s so easy and they turn out perfect! Slice them into strips.
- See my recipe for homemade pesto HERE
- The last thing is to cut the cherry tomatoes in half and put them in a pan in the oven set to BROIL. I set mine to high and it only takes about 5 min. The tomatoes will be charred a little and bursting with flavor.
- Toss everything together until it’s well coated in the pesto. Serve with bread and/or salad as a side. I find that spaghetti squash dishes don’t look very pretty…so for a nicer presentation lay a bed of spaghetti squash to your plate. Then add chicken strips. Top with pesto and broiled tomatoes with basil for garnish as seen in my photo. Enjoy your tasty and healthy meal!