Spring is Coming!

Spring is Coming!

Mar 12th 2018

I don't know about you but this weekend felt like Spring here in Texas. I know many of our followers are still piled high under snow, but Spring will eventually arrive! It always does!

With the change of seasons, our palettes can also want a change. Gone are the cold, winter days where heavy comfort food is king. With the temps warming up, I find myself gravitating towards meals that are fresh and crisp. And these Asian Lettuce Wraps totally fit the bill! They were a part of our recently finished challenge and were a huge hit.

Photo courtesy of Fresh Start Healthy Heart Participant Julie C.

Asian Lettuce Wraps 

Serves 4-6 

For the filling: 

1 pound lean ground chicken or turkey breast 

8 green onions, ends removed, chopped 

1 can water chestnuts, rinsed and drained 

1 red bell pepper, chopped 

1 cup baby bella mushrooms, chopped 

1 cup shredded carrots 

For the sauce: 

3 Tablespoons natural almond butter 

1/ 3 cup + 1 Tablespoon coconut aminos 

1 Tablespoon raw honey or pure maple syrup 

2 teaspoons toasted sesame oil 

¼ - ½ teaspoon sriracha hot sauce 

For serving: Lettuce wraps (Bibb, Boston, and Romaine work well) ½ cup unsalted cashew pieces, toasted sesame seeds or hemp seeds 

Separate, wash, and dry the lettuce leaves. In a small bowl or medium jar, whisk together the ingredients for the sauce until well combined. Set aside. 

In a large nonstick skillet, brown the ground turkey/chicken breast over medium-high heat, breaking up the pieces into medium sized chunks. Add the green onion, water chestnuts, bell pepper, mushrooms, carrots, and sauce mixture. Cook for a few minutes until the green onions and red pepper are softened and the meat soaks up the sauce mixture. Keep warm. 

To assemble each wrap: Spoon about 1/ 3 cup of chicken/turkey mixture onto one lettuce leaf. Sprinkle chopped cashews and toasted sesame seeds over top of turkey mixture. Enjoy!

We're hard at work putting together our Spring into Summer plan that starts on April 16th. Lots of recipes taking advantage of a new season of produce. Look for signups starting at the end of March!