Thanksgiving is one month away, but that doesn’t mean we have to wait to eat delicious turkey until then. I don’t mean roasting an entire turkey that takes hours upon hours to prepare (maybe that’s why we eat roasted turkey just once a year..)
I’m talking about an elegant and healthy meal that takes less than 30 minutes to make: Turkey lettuce wraps.
These delicious turkey lettuce wraps will make you feel like you’re dining out at a fancy Asian restaurant, but now you can do it from the comfort of your own home! It’s a great and inexpensive home cooked meal for your family, friends or romantic dinner – and extremely nutritious!
Turkey is an incredible source of iron, which we need to feel energized, move oxygen through our bodies and keep our skin, hair and nails strong and gorgeous! As for the veggies, we know they’re good.
(Serves 4…or 2 if you’re really hungry)
1 tray of ground turkey breast
5-6 large iceberg lettuce leaves, cleaned and dried
½ lime (for serving)
1/2 red onion, minced (separate half for serving)
1 clove garlic, minced
3 scallions, minced (save 1 minced scallion for serving)
1 ½ cup shredded carrots (save desired amount for serving)
2 tablespoons olive oil
3 tablespoons whole Dijon mustard
salt and pepper to taste
For the drizzling sauce:
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
few drops of sriracha sauce (or more if you like it spicey!)
½ teaspoon sesame oil
¼ cup water
Now let’s make it
In large bowl, mix ground turkey breast with minced onion, garlic, scallions, carrots, salt and pepper. Mix thoroughly and use your hands if you have to!
In a small bowl, whisk the sauce ingredients and mix in honey last (if you put the honey first, it will get stuck to the bowl and it’s annoying to remove…trust me). Set sauce aside until serving time!
Bring heat to high and in a large sauté pan and drizzle in olive oil.
When the oil is hot, add the mixture of turkey and vegetables.
With your spatula, move the mixture and keep mixing while separating the ground turkey breast that may clump together. You don’t want massive chunks of turkey in your wraps!
Once the turkey is not a light pink anymore and a white color, it is fully cooked! Before it you remove it from the heat, taste it to see if it’s perfectly seasoned the way you like it.
Assemble lettuce leaves on serving plate and pour in the cooked turkey.
Garnish with the onions, scallions and carrots you set aside.
Drizzle the sweet and savory sauce over it and a little lime and enjoy your incredible home cooked turkey lettuce wraps!
Forget about grudgingly munching on tasteless celery because you want to lose weight. Seriously now, who really likes celery by itself? If you do, I’m currently slow-clapping for you.
If you don’t, I have a great alternative for you. Now you can eat a delicious savory carrot and celery cake to enjoy the previously almost-tasteless-low-calorie-celery, but pair it with sweet and crunchy carrots and onions to bake a CAKE. Yes, you can finally have your cake and eat it too.
Carrots have beta-carotene that your body converts into vitamin A for healthy skin, vision and boosts your immune system! Celery is basically 99% water so it detoxifies your digestive system. Onions have biotin that helps make our hair luscious and our nails strong.
Doesn’t this sound like the BEST. CAKE. EVER?!
½ cup low-fat milk
1 cup of shredded raw carrot
1 cup of chopped celery
Half cup of chopped white onion
½ cup shredded mozzarella cheese (or ¼ cup parmesan cheese) (set some of this aside to sprinkle some over the top)
8 slices of 100% whole wheat bread, shredded
Salt and pepper to taste
Now let’s make it
Mix the bread and milk in a bowl to form a dough-like consistency.
Mix in mozzarella or parmesan cheese (if using parmesan, be careful with adding too much salt afterwards because parmesan is salty!)
Add salt and pepper to taste.
Mix in the eggs, shredded carrot, celery and onion.
Mix thoroughly until it is all blended evenly.
Preheat oven to 350 F degrees.
Pour mixture into greased baking dish and bake for 20 minutes until golden on top.
Ah, yes… Split peas. Split peas are awkward. But not when you’re enjoying them in this incredible Split Pea Soup.
Split peas are literally green peas that have been split. Why? Not sure but that doesn’t really concern me too much. All I know is that split peas are little green half-balls of heaven that have SO much fiber and protein to help us get rid of nasty toxins in our bodies and help us build lean muscle as we’re trying to get toned J Split green peas also have almost no fat (aka eat as much as your stomach desires). The onions and garlic in this soup also have tons of antioxidants and help reduce inflammation if you’re feeling bloated. Enjoy a bowl of split pea soup and feel even more gorgeous as you do it!
1 bag split peas
1/2 white onion (you can use half or a whole, I go for the whole thang!)
1 garlic clove, minced
Salt and pepper to your liking! (I like lots of pepper and just a dash of salt)
2 tablespoons olive oil
Now let’s make it:
Rinse the peas, friends. They may have a little dirt from the farm and I’d rather not eat that!
Once washed, pour the peas in the pot you plan on cooking them in. Are we cooking now? Not yet…
You MUST let the split peas sit in water overnight so they’re perfect to cook the next day. (Put just enough water to cover them completely).
24 hrs passed…Now we are ready to cook! Place the pot of split peas on the stove and raise the heat until the peas come to a boil.
Toss in the onion, garlic, olive oil, salt and pepper.
Lower to medium heat and stir every once in a while for about 30-35 minutes.
Taste your peas while you’re cooking until they’re at a consistency you are happy with and then stop cooking!
Optional: You can either leave the soup as it is, or blend it for a creamy consistency. I like split pea creaminess, so to the blender they go!!!