At the recommendation of my doctor, Tracy Wolfe of Roots Medical, I went completely gluten free for two months. The health benefits I have gotten have kept me committed to a low gluten diet for the upcoming year. There are a lot of foods that were easy to give up, while others are more of a challenge. In my journey to keep gluten out of my diet, I have had to discover new recipes, altered old ones and celebrated the ones I already had. A key to my success is being able to maintain our family budget for groceries. This has been one of the most challenging hurdles.
Every third Tuesday I will be sharing a recipe and sometimes a bonus tip.
This week is a family favorite meal: Turkey Lettuce Wraps. It is easy to make and all my family enjoys this meal in one form or another.
Turkey Lettuce Wraps
1 lb. ground turkey
1 cup green onions, thinly sliced
2 bell peppers, I like red and yellow for taste and color
1 cup shredded carrots
2 cup cooked brown rice (add more if you are stretching a budget)
1/3 cup light soy sauce
1/3 cup water
3 Tbl lemon juice
1/2 Tbl minced garlic
1 Tbl minced ginger root
1 bunch sliced radishes (optional)
12 lettuce leaves (I prefer romaine or butter)
1. Start browning turkey. When all pink is almost gone, add onions, peppers and carrots. Cook until peppers are to your liking. I like them with a little crunch. (about 5 minutes)
2. Meanwhile, mix soy sauce, water, lemon juice, garlic and ginger in a separate bowl.
3. When peppers are done, add rice and sauce. Cook until everything is warmed through.
Serve warm in lettuce. Top with radishes before wrapping up for extra crunch.
TIP: I love to double the filling and freeze half for later. Makes an easy dinner for another night!