Paleo Pancakes

paleopancakes7

 

My friend, Veronica, introduced me to this Paleo pancake recipe years ago and it has been a favorite with my patients and clients ever since.   The recipe comes from Robb Wolf’s book, “The Paleo Solution,” which is a fantastic read!

The recipe is so simple, just 3 ingredients, and it is PACKED with protein. Each pancake has almost 10 grams of protein!

These pancakes are great for breakfast (served with berries and just a touch of syrup) or cold as a snack (I love to have one as a post workout snack). Due to all of the protein and healthy fat in them, these pancakes are super filling, I can eat just one in the morning and be completely satisfied until lunch.

 

paleopancakes1

 

paleopancakes2

 

paleopancakes4

 

paleopancakes3

 

paleopancakes6

 

 

Ingredients

  • 1 cup almond butter (I find the kind you grind yourself at Central Market or Whole Foods works the best)
  • 1 cup unsweetened applesauce
  • 4 large eggs
  • Coconut oil to grease your pan

You can flavor your pancake mix with a little bit of cinnamon or vanilla extract

 

Directions

  • Mix the almond butter, applesauce and eggs together (it should look like traditional pancake batter once it is all mixed together)
  • Heat a small amount of coconut oil in a non-stick skillet (just enough to grease the pan)
  • Ladle a large spoonful of the pancake mix into the skillet
  • Let cook for about 1 – 1.5 minutes and then flip
  • Cook for about 1 more minute on the second side

I find these cook the best when I keep the heat relatively low (medium- low on my stovetop)

 

Makes 10 pancakes

 

Jenn Likover, RD

  
Leave a comment | Posted in Recipe Box, Uncategorized

Dean Fearing’s Tortilla Soup

tortillasoup9

 

There are some recipes that are just so perfect there is absolutely no reason to change or modify them! Dean Fearing’s tortilla soup is one such recipe. This tortilla soup is so dang delicious, there is no reason in the world to change one single thing about his recipe. Added benefit, it is already super healthy, the only teeny tiny change I made was leaving out the cheese when serving.

This recipe can be found in Dean’s cook book, The Texas Food Bible, but as I know the recipe can look daunting, I decided to show it step by step and prove just how simple it is to make.

 

tortillasoup2

 

Above are all of the ingredients you will need to make the soup “broth”

 

  • 6 cups chicken stock
  • 4 cups tomato puree
  • 2 cups onion puree (made by processing 2 large peeled and roughly sliced white onions in the food processer until smooth)
  • 8 garlic cloves, peeled
  • 4 corn tortillas, cut into long strips
  • 5 ancho chilies, stems and seeds removed (I soaked mine in hot water for 10 minutes to rehydrate them, but I don’t think this is necessary as they will simmer in the soup for at least 45 minutes)
  • 2 jalapeno peppers, seeded and roughly chopped
  • 1 tablespoon cumin
  • 1 teaspoon coriander
  • 2 tablespoons fresh cilantro, chopped
  • 1 bay leaf
  • 3 tablespoons of olive oil (not shown)

 

 

Step by step Directions

 

Step 1

  • Heat the 3 tablespoons of olive oil in a large Dutch oven over medium heat
  • Once oil is heated add the tortilla strips and garlic, cook for 5 minutes stirring constantly

 

tortillasoup3

 

Step 2

  • Add the onion puree, cook for 10 minutes stirring frequently

 

tortillasoup4

 

Step 3

  • Add the ancho chilies, chopped jalapeno peppers, tomato puree, chicken stock, cumin, coriander, cilantro, bay leaf and salt and pepper. Bring to a boil. Reduce heat to simmer, cover and simmer for 45 minutes

 

 

tortillasoup5

 

Step 4 (not shown)

  • Once soup has simmered for at least 45 minutes. Turn off heat and let soup cool a little bit. Transfer soup to your blender or food processor and process until smooth, you may have to do this in batches. Take proper precautions, as the soup is still hot

Step 5 – Make crispy tortilla strips

  • Cut 4 corn tortillas into strips
  • Heat oil (peanut or vegetable oil) in a cast iron pot. You want the oil to be about ½ inch high (enough oil that a candy/deep fry thermometer can measure the oil temp
  • Heat oil to 350 – 375 degrees
  • Drop tortilla strips into the hot oil and fry for about 2 – 3 minutes, until they are golden brown
  • Remove tortilla strips with tongs and set on a plate lined with paper towel and let cool

 

tortillasoup6

Step 6 – Prepare your toppings

These are the toppings Dean includes in his soup, you can add them all or choose your favorites

  • 1 cup smoked boneless skinless chicken breasts, diced (you can get this from your favorite BBQ restaurant to save a lot of time)
  • 1 cup avocado, diced
  • ½ cup green cabbage, thinly sliced
  • ¼ cup red radishes, julienned
  • 1 tablespoon jalapeno peppers, minced (more if you want an added kick)
  • ½ cup shredded white cheese

 

tortillasoup7

 

Step 5 and 6 can be done while the soup is simmering

 

To serve

  • Evenly distribute the “toppings” between 4 large soup bowls. Ladle the soup over the “toppings” and garnish with the crispy tortilla strips and cilantro

 

tortillasoup8

 

Ingredients

For the soup

  • 6 cups chicken stock
  • 4 cups tomato puree
  • 2 cups onion puree (made by processing 2 large peeled and roughly sliced white onions in the food processer until smooth)
  • 8 garlic cloves, peeled
  • 4 corn tortillas, cut into long strips
  • 5 ancho chilies, stems and seeds removed (I soaked mine in hot water for 10 minutes to rehydrate them, but I don’t think this is necessary as they will simmer in the soup for at least 45 minutes)
  • 2 jalapeno peppers, seeded and roughly chopped
  • 1 tablespoon cumin
  • 1 teaspoon coriander
  • 2 tablespoons fresh cilantro, chopped
  • 1 bay leaf
  • 3 tablespoons of olive oil

For the “toppings”

  • 1 cup smoked boneless skinless chicken breasts, diced (you can get this from your favorite BBQ restaurant to save a lot of time)
  • 1 cup avocado, diced
  • ½ cup green cabbage, thinly sliced
  • ¼ cup red radishes, julienned
  • 1 tablespoon jalapeno peppers, minced (more if you want an added kick)
  • ½ cup shredded white cheese

To garnish

  • 4 corn tortillas and peanut or vegetable oil to make crispy tortilla strips
  • Chopped cilantro

 

Directions

  • Heat the 3 tablespoons of olive oil in a large Dutch oven over medium heat
  • Once oil is heated add the tortilla strips and garlic, cook for 5 minutes stirring constantly
  • Add the onion puree, cook for 10 minutes stirring frequently
  • Add the ancho chilies, chopped jalapeno peppers, tomato puree, chicken stock, cumin, coriander, cilantro, bay leaf and salt and pepper. Bring to a boil. Reduce heat to simmer, cover and simmer for 45 minutes
  • Once soup has simmered for at least 45 minutes. Turn off heat and let soup cool a little bit. Transfer soup to your blender or food processor and process until smooth, you may have to do this in batches. Take proper precautions, as the soup is still hot
  • While the soup is simmering, prepare your toppings
  • To serve evenly distribute the “toppings” between 4 large soup bowls.       Ladle the soup over the “toppings” and garnish with the crispy tortilla strips and cilantro

 

Notes

  • If the soup seems too thick after you process it you can add more chicken stock
  • You can make the “soup” portion of this recipe ahead of time and keep in refrigerator and reheat when ready to serve

 

Makes 4 servings

 

 

Jenn Likover, RD

  
Leave a comment | Posted in Recipe Box, Uncategorized

Skinny Turkey Bolognese with Spaghetti Squash

verdechicken6.jpg-2

 

Pasta and red sauce is seriously my favorite meal ever, like I could eat it every single night.  This low-cal, low-carb version is every bit as delicious as traditional pasta and red sauce and so simple and quick to make.  I PROMISE you will not miss the pasta!

 

Here is a quick comparison of pasta vs. spaghetti squash:

Spaghetti Squash – 1 cup

  • Calories – 42
  • Carbs – 10 g

Whole Wheat Pasta – 1 cup

  • Calories – 175
  • Carbs – 40 g
    

 

Ingredients

For the “pasta”
 

  • 1 spaghetti squash (a small spaghetti squash makes 2 servings, a medium makes 3 servings and a large makes 4 servings)

For the sauce (makes about 3 servings)

  • 1 pound lean ground turkey
  • 1 small yellow onion, small dice
  • 1 tablespoon olive oil
  • 1 – 2 teaspoons Cavender’s Greek seasoning or salt and pepper
  • ½ – ¾ jar of Rao’s pasta sauce (I like the Arrabbiata as it has a little spice to it)

 

Directions

For the spaghetti squash

  • Preheat oven to 425 degrees
  • Cut the squash in half lengthwise
  • Scoop out seeds
  • Lightly drizzle olive oil all over squash and season with pepper, use your hand to rub the olive oil and pepper all over the flesh of the squash
  • Bake the squash, flesh side up, for about 45 minutes
  • Let squash cool and then fork out the flesh.  It will come out in tiny strands that look like small pasta noodles

See here for further instructions on how to prepare spaghetti squash

 

For the sauce

  • Heat 1 tablespoon of olive oil in a medium-high sided sauce pan
  • Once oil is hot, brown the turkey over medium-high heat
  • When the turkey is close to being cooked, add the onions and stir to combine
  • Add the Cavender’s Greek seasoning or salt and pepper.  Continue to cook the turkey and onions until the onions soften and the turkey is completely browned
  • Reduce heat and add the sauce.  Cover and simmer for about 15 minutes
  • Top spaghetti squash with sauce and garnish with Italian parsley

 

Jenn Likover, RD

  
Leave a comment | Posted in Recipe Box, Uncategorized

Slow Cooker Green Chili Chicken Soup

 

verdechicken6.jpg

 

I purchased this fancy All Clad Slow Cooker for a Chili cook-off this past Fall (which we won), but have not used it since – to be totally honest I have never been a huge fan of the Crock Pot. The thought of just throwing raw chicken (or any meat) in with a bunch of ingredients and just letting it all cook kind of grossed me out and made me a little nervous regarding food safety. Plus, I am a huge proponent of browning chicken and any aromatics I plan to cook with, and if I am going to have to dirty my Dutch oven for this step, I might as well just use the Dutch oven on the stove top for the whole dish. Major downside to this is that if you have your gas range fired up, you really can’t just leave your house 🙂

Anyway, a huge selling point for me on this All Clad Slow Cooker was that it had an “All in One Browning Function” – upon further research I discovered that you can simply switch the cooker to “Browning” mode, let it heat up, add a little oil and brown your chicken and aromatics right in the slow cooker! I was a tad bit skeptical about how this would work, but it worked PERFECTLY, was incredibly easy and my chicken turned out DELICIOUS!

This soup is so so so quick + easy to make and was a definite hit with my husband and his brother. Oh, and it is uber hea;thy – low cal, low carb,…ENJOY!

 

verdesoup1.jpg

 

verdechicken2.jpg

 

verdechicken4.jpg

 

Ingredients

  • 1½ – 2 pounds boneless skinless chicken breasts (about 2 – 3 chicken breasts)
  • 1 white onion, small dice
  • 4 stalks celery, small dice
  • 5 garlic cloves, minced
  • 1½ tablespoons cumin
  • 1 tablespoon Mexican oregano
  • ½ tablespoon onion powder
  • ½ teaspoon Cayenne pepper (more if you like heat)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • A little extra salt + pepper to season chicken with
  • 2 tablespoons of olive oil
  • 16 ounces salsa Verde – I used Central Market’s Hatch Green Chili Salsa Verde
  • 4 cups chicken stock
  • 4 ounces canned diced green chilies
  • 15  ounces canned white navy beans, rinsed very well and drained
  • Fresh cilantro leaves for garnish

If you like extra heat you can seed and dice a few jalapeno peppers or Serrano peppers and add them during the last hour of cooking

 

 

Directions 

  • Stir together the cumin, oregano, onion powder, Cayenne pepper, 1 teaspoon of salt and 1 teaspoon of pepper, set aside
  • Wash chicken and pat dry, trim any fat
  • Lightly brush the chicken with olive oil and season with salt and pepper
  • Add about 1 tablespoon of oil to your slow cooker and switch to “Browning” mode – wait for cooker to preheat – once it is heated (to about 350 degrees F) add the chicken
  • Brown for about 8 – 10 minutes per side
  • Remove chicken and set aside
  • Add the remaining 1 tablespoon of oil
  • With your slow cooker still in the “Browning” mode, add your onions and celery and sauté for about 4 minutes, stirring constantly
  • Add the garlic and seasoning mix and stir well to combine
  • Switch your slow cooker to low
  • Add the chicken stock, salsa verde, green chilies, white navy beans and the chicken
  • Cook on low for about 5 hours or on high for about 3 hours
  • Test your chicken with a thermometer to make sure it has reached 165 degrees F
  • Remove chicken, shred and return it to the soup
  • Garnish with fresh cilantro

 

Makes 6 servings

 

Jenn Likover, RD

  
Leave a comment | Posted in Recipe Box, Uncategorized

Pesto Zucchini Noodles (Paleo + Vegan)

This recipe is my healthy makeover of one of my all-time favorite dishes from one of my all-time favorite restaurants, Acquolina. At Acquolina, this dish is made with Trofie pasta and the most divine pesto, at home I opt to use zucchini noodles and this Against All Grain pesto recipe to lighten it up a bit. I promise it is still unbelievably delicious and savory…but if you ever find yourself in Aspen, I highly recommend you have dinner at Aquolina and try the real deal.

…..and this recipe is PALEO + VEGAN – very rare that I create such a yummy dish that checks both those boxes!!!

 

img_4598

 

img_4604

 

img_4610

 

img_4614

 

 

Ingredients

  • 2 medium zucchinis, spiralized
  • ½ cup cherry tomatoes, halved or quartered (depending on size)
  • ½ cup Haricot Verts, trimmed, and cut in half
  • 1 tablespoon olive oil
  • 2 tablespoons pesto sauce – I like this recipe or sometimes I buy it pre-made from Central Market.  If you want to keep this recipe 100% paleo + vegan you can leave out the 2 tablespoons of Parmesan cheese

 

Directions

  • Spiralize both zucchinis – see here for instructions on how to make zucchini noodles
  • Blanch the haricot verts
  • Heat the 1 tablespoon of olive oil in a large saucepan over medium heat
  • Add the haricot verts and cook stirring constantly for about 4 minutes
  • Add the tomatoes and continue to cook and stir for about 2 more minutes
  • Add the zucchini noodles and use tongs to toss noodles with haricot verts and tomatoes, cook for about 2 more minutes
  • Add the 2 tablespoons of pesto and toss well to combine

 

Makes 2 servings

 

Jenn Likover, RD

  
Leave a comment | Posted in Recipe Box, Uncategorized

A Grain Free Thanksgiving

img_4528

 

Happy almost Thanksgiving! Here are a few of my a lll-time favorite healthy, grain free, low carb and almost Paleo Thanksgiving recipes. I PROMISE you won’t miss the potatoes!

 

 

Green Beans with Caramelized Onions, Dried Cranberries and Pecans

img_4509

 

img_4488

 

img_4512

 

Ingredients

  • 1 pound fresh Haricot Verts (French green beans)
  • 1 large red onion, sliced
  • 3 tablespoons butter, divided
  • ½ cup dried cranberries
  • ½ cup sliced pecans
  • Salt and pepper to taste

 

Directions

  • Heat 2 tablespoons of the butter in a large skillet
  • Add the sliced onions and cook over medium heat until onions are caramelized, about 20 minutes
  • Meanwhile bring a large pot of water to a boil, add the green beans and cook beans until just tender (best to cook beans al dente)
  • Drain beans and add them to the skillet with the caramelized onions
  • Reduce heat to low and add the dried cranberries, sliced pecans and remaining tablespoon of butter, toss to combine
  • Season with salt and pepper to taste

 

Makes 6 servings

 

 

Boursin Cauliflower Mash

img_4521

 

img_4522

 

Ingredients

  • 1 head cauliflower
  • 2 cups chicken or vegetable broth
  • ½ Boursin wheel
  • Salt and Pepper to taste
  • Parsley, chopped for garnish

 

Directions

  • Remove leaves and stalk of cauliflower and cut into florets
  • Place the cauliflower and broth in a large saucepan (don’t worry that the liquid does not completely cover the cauliflower, you are just using it to steam the cauliflower)
  • Bring broth and cauliflower to a boil, cover and steam for about 20 minutes, until cauliflower is very tender, but not falling apart. Use tongs to move around cauliflower a few times during cooking so that all pieces are able to absorb some of the broth
  • Drain the cauliflower and transfer to a food processor
  • Add the Boursin cheese and pulse until smooth
  • Season with salt and pepper to taste
  • Garnish with parsley

 

Makes 4 servings

 

Maple Glazed Rainbow Carrots with Goat Cheese and Tarragon

img_4516

 

img_4492

 

img_4514

 

Ingredients

  • 2 pounds rainbow carrots, peeled and sliced
  • 2 – 3 tablespoons olive oil  (or 2 tablespoons olive oil and 1 tablespoon butter)
  • 2 tablespoons maple syrup
  • ¼ cup goat cheese, crumbled
  • ½ tablespoon tarragon, chopped
  • Salt and pepper to taste

 

Directions

  • Heat 2 tablespoons of olive oil in a large high-sided skillet over medium-high heat
  • Add the carrots and sauté until tender (about 20 minutes), cover with a lid to expedite cooking time and keep the carrots from drying out
  • You may need to add 1 more tablespoon of olive oil or 1 tablespoon of butter if carrots get too dry during cooking
  • Once carrots are tender add the 2 tablespoons of maple syrup, salt and pepper and toss to combine
  • Reduce heat to low and cover and cook for about 5 more minutes
  • Mix in goat cheese and tarragon before serving

 

Makes 6 servings

 

 

Jenn Likover, RD

  
Leave a comment | Posted in Recipe Box, Uncategorized

Zucchini + Goat Cheese Frittata

img_4305

 

I’ve been making this frittata once a week now for the past month. I was trying to think of new ways to utilize the plethora of zucchini I have growing in my garden and frittatas are an excellent way to use any extra veggies you have laying around your kitchen! This dish is awesome as it is so simple to make and you can refrigerate the leftovers and just warm a slice up each morning throughout the week. I would not normally add bacon, but Clay insisted, and it ends up just being half a slice of bacon per piece…and really we all know bacon makes everything better!

 

img_4291

 

img_4324

 

img_4328

 

Ingredients

  • 9 eggs
  • ¼ cup milk
  • ½ cup goat cheese
  • ½ cup zucchini, chopped
  • ½ cup red onion, chopped
  • ½ cup red bell pepper, chopped
  • ½ teaspoon herbs de Provence
  • 3 slices of bacon

Directions

  • Heat oven to 425 degrees
  • Cook bacon in the non-stick skillet you plan to use for your frittata (I recommended an 8 – 10 inch non-stick skillet)
  • Once bacon is cooked, set aside, let cool and then chop
  • You can use the remaining bacon fat to coat the skillet and to cook the veggies. If you choose to skip the bacon, coat the skillet with a little bit of olive oil
  • Once oil is hot, add zucchini, peppers and onions. Cook until veggies are soft, about 5 minutes
  • Whisk together eggs and milk and then pour the mixture over the veggies
  • Crumble the goat cheese and bacon into the skillet
  • Sprinkle the herbs de Provence on top of the frittata
  • Let cook over medium-high heat for about 4 minutes, do not scramble. Once edge just begins to brown transfer the skillet into the oven
  • Cook for about 15 minutes or until done
  • Let frittata cool for a minute or two and then slide onto serving platter. Cut into 6 slices

 

Makes 6 servings

 

 

Jenn Likover, RD

  
Leave a comment | Posted in Recipe Box, Uncategorized

Mexican Garbanzo Bean Salad

IMG_4145

 

Garbanzo bean salads are my current go-to lunch. You can make them over the weekend (or whenever you have free time) and enjoy them all week! Garbanzo beans are packed with protein and fiber so they keep you fueled and feeling full throughout the day. It is so easy to pack these salads with tons of nutritious and delicious vegetables!

 

IMG_4187

 

IMG_4194

 

Ingredients

  • 1 can (15 ounces) garbanzo beans, rinsed and drained well
  • 1 cup black beans, rinsed and drained well
  • ½ medium red onion, diced
  • 1 – 2 jalapenos, seeded and minced
  • 1 medium tomato, seeded and diced
  • ¼ cup cilantro, chopped
  • ½ tablespoon apple cider vinegar
  • ½ tablespoon lemon juice
  • 1 teaspoon olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • Salt and pepper

 

Directions

  • Rinse and drain the garbanzo beans and black beans
  • Chop/dice/mince all veggies and combine them with the garbanzo and black beans
  • Whisk together the apple cider vinegar, lemon juice, olive oil and all seasonings
  • Drizzle dressing mixture over salad
  • Stir to combine
  • Let sit in refrigerator for at least one hour before serving – best if can sit overnight

 

 

Jenn Likover, RD

  
Leave a comment | Posted in Recipe Box

True Foods Kitchen Inspired Inside Out Quinoa Burger

IMG_4003

 

I enjoy eating vegetarian for lunch most weekdays, but find that just a green salad leaves me starving and then I tend to binge snack later in the day. What these green salads are missing is some source of protein. Protein equals satiety. Quinoa and garbanzo beans are both vegetarian sources of protein that are also high quality + low glycemic load carbohydrates. The more fiber and protein and the less processed a carbohydrate is, the higher quality and lower glycemic load it is. A low glycemic load carbohydrate won’t cause your blood sugar or insulin levels to spike (it is the spike in blood sugar and insulin levels that cause your body to store food as fat instead of using it for energy). So in a nut shell, high quality carbohydrates, such as quinoa and garbanzo beans, wont cause a spike in your blood sugar or insulin levels and won’t be stored in your body as fat, but will fuel you with energy.

Ok, enough nutrition and science. Here is my take on True Foods Kitchen’s inside out quinoa burger (one of my all time favorite things). I make a batch of these and enjoy them as inside out burgers (as pictured) or over a green salad as an added protein source.

 

IMG_3974

 

IMG_3981

 

IMG_3984

 

IMG_3995

 

I usually bake the burgers, but you can also grill them!

 

IMG_3998

 

IMG_4009

 

IMG_4001

 

Ingredients

  • 3 ½ cups cooked rainbow quinoa
  • 1 (15 oz) can garbanzo beans, rinsed and drained
  • ¼ cup flour
  • 1 egg, lightly beaten
  • 1 tablespoon coconut aminos
  • 1 ½ tablespoon tahini
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 2 tablespoons cilantro, roughly chopped
  • Cavander’s Greek seasoning or salt and pepper

 

Directions

  • Preheat oven to 375 degrees
  • Cook the quinoa according to directions on package – it will be more flavorful if you cook using vegetable broth
  • In a food processer combine 2 cups quinoa, garbanzo beans, flour, coconut aminos, tahini, egg, cilantro, cumin, garlic powder and paprika
  • Process until well combined

o   You are basically making a “hummus” – you can be creative at this stage. Feel free to add, substitute or delete any of the seasonings or herbs I used. Other ideas – parsley, jalapenos, roasted red peppers, Indian seasonings, etc. – the sky is the limit!

  • Transfer mixture to bowl and stir in 1 – 1 ½ cup remaining quinoa. You want this mixture to be about the consistency of ground meat if you were making a “traditional meat” burger
  • Season the mixture with Cavander’s or salt and pepper
  • Form mixture into patties. You should have enough to make 6 – 8 patties
  • Place patties on a baking sheet lined with non stick foil
  • Bake for 30 minutes, flipping once half way through
  • Garnish with tomatoes, red onion, lettuce, avocado and Tzatziki sauce

 

 

Jenn Likover, RD

  
Leave a comment | Posted in Recipe Box, Uncategorized

Healthy Asian Turkey Lettuce Wraps

 

IMG_3814

 

Currently craving Shinsei’s chicken wraps – here is my take (made with ground turkey). Super easy and insanely delicious…and husband approved (which is always nice + not an easy accomplishment in my house). Serve with brown rice or cauliflower rice!

 

 

IMG_3776

 

 

IMG_3788

 

IMG_3800

 

 

IMG_3810

 

 

Ingredients

  • 1 pound lean ground turkey
  • 1 tablespoon olive oil
  • 1 small white onion, diced
  • 1 clove garlic, minced
  • ¼ teaspoon ground ginger
  • 1 small bunch green onions, thinly sliced
  • 1 (8 oz) can sliced water chestnuts, drained and coarsely chopped
  • 12 Boston lettuce leaves

For the Sauce

  • 2 tablespoons hoisin sauce
  • 2 tablespoons coconut aminos
  • 1 tablespoon rice vinegar
  • 2 teaspoons roasted red chili paste
  • Salt + pepper

 

Directions

  • Chop onion and mince garlic
  • Heat 1 tablespoon olive oil in a large skillet over medium high heat
  • Add the ground turkey and diced onions, cook until turkey is completely browned
  • Add garlic and ginger to turkey and stir to combine, lower heat and continue to cook for about 2 – 3 minutes
  • In a bowl combine turkey mixture, water chestnuts and green onions
  • Whisk together all ingredients for the sauce
  • Drizzle sauce over turkey mixture and stir to combine
  • Spoon one large spoonful of turkey mixture into each lettuce wrap

 

Makes 12 wraps

 

Jenn Likover, RD

  
Leave a comment | Posted in Recipe Box, Uncategorized