so here we are a week into my personal challenge of eating mostly green at every meal. This has been a fun challenge pushing me to create more food in advance so I can always have something to eat for me.
Today we made lettuce wraps based on our favorite ones at PF Changs. My kids love iceberg lettuce. Ugh, it is basically water but it gets them saying they love salad. It's a start. So we mixed up ground chicken and water chestnuts. We made a sauce of soy sauce, mustard, rice vinegar and a bit of cornstarch to thicken it. And a side drizzle of soy, sriracha and Chinese mustard. I made mine vegetarian using extra firm tofu. All 3 of my kids gobbled them down and begged for more. Usually I use Boston Butter lettuce so next time I will remember to buy it at the store when I plan to make these.
1 lb. organic ground chicken-we grab ours from a local butcher
1 8 oz. can water chestnuts, drained and chopped
1 clove garlic
2 green onions
handful cilantro, stems removed and leaves chopped
salt and pepper to taste
1/4 cup soy sauce
1 tbsp rice wine vinegar
1 tbs mustard
2 tesasp. corn starch
butter lettuce or iceberg lettuce shells
swirl olive oil twice around the pan then add garlic and cook 1 minute. Add ground chicken and cook thru. Add the chopped water chestnuts and cook for another minute. Drain any fat. In a separate bowl, combine the soy sauce, mustard, rice wine vinegar and corn starch. stir utnil combined. Pour over the cooked browned meat and stir to combine. Add chopped cilantro, sprouts, shredded carrots or any crisp veggie that appeals to you. Make a dip/drizzle with 2 tablespoons soy sauce, 1 teaspoon chinese mustard and 1 teaspoon sriracha.
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Hi, I'm Dr. Heidi!
A mom of 3, pediatric chiropractor, naturla remedy guru, nature lover and wellness educator.