January 26, 2023
Healthy Turkey Lettuce Wraps
Ingredients
- 450g ground turkey
- 6 lettuce leaves
- 1 large avocado
- 1 large bell pepper diced
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 1 garlic clove
- 1 tbsp chili powder
- 1 tsp salt adjust to taste
- 1 tsp ground black pepper
- 1 tbsp herbs garnish
Method
Making healthy turkey lettuce wraps couldn’t be easier! The turkey filling is made in just one pan and comes together in 30 minutes or less. Here are the quick and easy steps to make the Turkey Lettuce Wrap:
- Make Ground Turkey Filling: Heat a large, deep skillet over medium with oil. Once hot, add diced onion, and cook until soft and translucent, then add ground turkey. Cook and crumble the turkey. Add garlic, diced bell pepper and spices. Cook for another minute or two until the garlic is fragrant and the spices are combined.
- Prep Lettuce Wrap Ingredients: Dice the avocado into small cubes. Chop herbs into small pieces.
- Serve Lettuce Wraps: Serve the lettuce wraps by spooning the turkey mixture into lettuce cups and top with the bell pepper and avocado. Sprinkle with sliced green onions and enjoy!
Ingredients 8 large eggs 1 cup liquid egg whites 1 cup high-protein ricotta ¼ cup crème fraîche ¼ cup grated parmesan ½ teaspoon salt ¼ teaspoon ground pepper 2 tablespoons extra-virgin olive oil 3 cups thinly sliced leeks, rinsed well and patted dry 1 pound asparagus, trimmed and cut into 1-inch pieces 200–300g firm tofu, crumbled 1 cup shelled edamame 2 tablespoons pesto ¼ cup fresh basil
Ingredients For the salmon 2 salmon fillets (about 150g each) 1 tbsp soy sauce (low sodium) 1 tsp mirin 1 tsp sesame oil 1 tsp grated ginger 1 garlic clove, minced For the bowl 1 cup cooked brown rice or sushi rice 1 cup edamame, shelled 1 cup bok choy, chopped 1 medium carrot, julienned 1/2 cucumber, sliced 1 tbsp sesame seeds 2 green onions, sliced Nori strips (optional) For the dressing 1 tbsp soy sauce (low sodium) 1 tbsp rice vinegar 1 tsp sesame oil 1 tsp honey or maple syrup 1/2 tsp grated ginger
Ingredients 2 cups broccoli (finely chopped, raw) 2 cups kale (finely chopped, stems removed for best texture) 1 cup broccoli sprouts 200g chicken thigh fillets (trimmed & cooked) ¼ cup almonds (roughly chopped) ¼ cup sunflower seeds ¼ cup feta cheese (optional) 2 tbsp red onion (finely diced) Sulforaphane-Boosting Dressing ½ cup Greek yogurt 1 tbsp olive oil 1 tbsp lemon juice 1 tsp Dijon mustard 1 tsp whole mustard seeds OR ½ tsp mustard powder 1 tbsp hemp seeds 1 tsp honey (optional) Salt & pepper to taste Method Step one - Cook The Chicken Season and cook thigh fillets until golden and cooked through. Rest, then slice. Step two - Chop your greens Finely chop broccoli and kale. Step Three - Activate the sulforaphane Let the chopped broccoli sit for 5–10 minutes before mixing . Step four - Massage the kale Add a pinch of salt and massage for 1–2 minutes until softened. Step five - Combine salad Add broccoli, kale , broccoli sprouts, chicken, almonds, sunflower seeds, feta, and onion. Step six - Make the dressing Whisk everything together until creamy. Step seven - Toss & serve Mix well and let sit 5–10 minutes for best flavour. Nutritional Information & Cooking Times Serves: 2-3 Prep time: 15 minutes Cook time: 12 - 15 minutes 460 kcal | 20g Fat | 38g Protein | 15g Carbohydrates