Ingredients
Serves 4
1 lb ground turkey
2 tbsp coconut oil
2 carrots, finely chopped or grated
3 cloves garlic, minced
2 tbsp fresh ginger, peeled and grated
1 tsp Chinese 5 spice powder
2 tbsp wheat-free Tamari
2 tbsp rice wine vinegar
1 tbsp coconut nectar
1 can water chestnuts, chopped
1 head Boston, bibb lettuce or endive
Chopped cilantro
2 green onions, chopped
Directions
Melt coconut oil in a medium skillet over medium-high heat.
Add carrots and saute for several minutes.
Add garlic, ginger, turkey and Chinese 5 spice to the pan and saute until turkey is cooked through - about 3 to 5 minutes.
Add water chestnuts and cook for 3 more minutes. Stir in tamari, vinegar and nectar. Cook for a couple more minutes, stirring well to thoroughly combine.
Put one scoop of turkey mixture into lettuce leaves. Top with green onions and cilantro.
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