Lemongrass Lettuce Wraps

This is good with ANY meat! A must try, all ingredients are in the produce section of most grocers.  If you cannot find some, try different types of markets- asian and farmers markets should carry these herbs too. 

I heart lemongrass so much, what a wonderful way to welcome Spring!  This perennial herb has a lot of great uses along with health benefits.  Studies and good ole' traditional practices have proven that it helps to detoxify the bodies liver, pancreas, kidney, bladder and the digestive tract. Cutting down on uric acid, cholesterol, excess fats and toxins in our body while improving digestion, blood circulation and gastronal intestinal health.  Also said to improve our skin by reducing acne and helping to tone muscle and skin tissue. 

Who wouldn't want those benefits?  Especially while losing weight we need all the help we can get with the whole skin tightening right?  Learning this I am going to be adding more lemongrass to my meal rotations!

PS- I am working on the spring planting project I mentioned last post with the lettuce boxes.  I will post as soon as I can!  Start saving your clear plastic lettuce boxes you buy at the store, don't throw them away!



P2- please ignore the red onion in this, I am past P2 and added sliced red onion as suggested below.

Photo Credit

Lemongrass Lettuce Wraps
(Serves 1)

3.5 oz chicken breast, boneless and skinless- diced small (any meat!)
1/4 C water
1 TB lemon grass, sliced (white part only)

1/4 tsp fresh ginger, minced  (you can use powdered too)

1/4 tsp celtic sea salt

1/4 tsp fresh cracked pepper

1 tsp fresh squeezed lemon juice

1 TB fresh Thai basil leaves, sliced (regular basil works too)

1 TB fresh mint leaves, sliced

1 TB cilantro

few drops or pinch of stevia

1 TB water

red, butter, romaine lettuce leaves all work well.


This is what lemongrass will look like at the stores and markets if you have not used/ bought it before.

 Season the chicken with ginger, salt and pepper.  Cook chicken over medium heat in 1/4 cup water and lemongrass for 10 minutes or until no longer pink through the center. Transfer to a plate to cool.  Shred into small pieces, toss with basil, mint and cilantro.  Add the lemon juice and stevia to the chicken mixture and mix until evenly coated.

Open a a few lettuce leaves and stack; spread chicken mixture onto the lettuce leaf.  Fold and enjoy!

Phase 3/4: Cook your chicken in 2 tablespoons coconut oil instead of water. Add sliced red onion and bell peppers when cooking the chicken ,julienne some cucumbers to place on top before rolling up too!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Southwestern Lettuce Wraps

Something spicy to warm you up during this week of cold and winter mayhem!  Where are you right now?  Somewhere warm and sunny?  Somewhere that is supposed to be warm and sunny but is cold and blistering?  Holed up in your house with 2 feet of snow against your front door?  Mother nature sure is grumpy this week, there was no shadow today so spring I will see you soon!  Happy Groundhog's Day.
I have a photo but cannot find it...I will post it when I find the right SD card! 

Southwestern Lettuce Wraps

1 pound chicken breast, boneless and skinless and cut in small pieces
2 tsp garlic cloves, minced

1 tsp onion powder

1 tsp cumin

1/2 tsp red pepper flakes (less or none for mild heat)

1/2 tsp celtic sea salt

1/8 tsp chipolte powder

1/4 C water or protocol chicken broth

1/4 C fresh cilantro, chopped

squeez of fresh lemon

12 or more romaine or bibb lettuce leaves

Heat a large saute pan to medium high heat.  Add 2 teaspoons water or broth to the hot pan and add the chicken.  Cook the chicken for about 3 - 4 minutes, stirring occasionally.  Add the garlic, onion powder, red pepper flakes, cumin and chipolte powder and cook for an additional 3 - 4 minutes.  Stir in the water or broth and cook for a minute or until heated through.  Stir in cilantro and a squeeze of lemon juice.  Measure out your 3 ounce serving and serve in lettuce leaves.

Note:  This would be excellent with any meat.  Thin sliced sirloin, shrimp, fish tacos...  If your too busy, pop the stuff in the slow cooker and it will be done when you get home!  Or use the ingredients as a marinade and grill for great flavor.  Top your wraps with some thin sliced granny smith for a nice sour crunch.

Phase 3/4:  Replace the cooking water/ broth with oil or butter.  Replace the 1/4 C water/ broth with tomato sauce or crushed tomatoes.  Replace the onion powder with thin sliced onion and add bell peppers.  Top with cheese, cultured sour cream and homemade salsa.

Beef and Cabbage

Hope everyone is having a wonderful weekend!  I thought I would end our cabbage week with nothing but another great cabbage recipe.  Today's recipe is from Michelle, thank you for sending this in to share with everyone.  She noted that this is a resemblance of a popular dish called Kalua Pig.  I know it will be appreciated and enjoyed by many! 

Beef and Cabbage

2-100 gram portions of lean ground beef

1/2 head of cabbage, chopped small

1/4 cup water or broth

shake or two of: (my suggestion would be to start off with 1/8 tsp, up to 1/4 tsp)

onion powder

garlic powder

Bragg's Liquid Aminos

few drops of liquid smoke (it is strong so start small and add to taste)

Salt and pepper to taste

Cook beef in skillet, drain and rinse if desired.  Add cabbage and rest of ingredients in a non stick skillet  over med high heat until cabbage is soft and most of moisture is gone.

Note:  If sharing this with the rest of your family, serve over brown rice.

PS-  This could also be done Phase 2 style with chicken breast in a crock pot and shredded, then stir fried with the cabbage.  Same seasoning just increase if making a large crock pot.