I had some organic ground chicken so I went browsing and found this awesome PF Chang-like Paleo Lettuce Wrap recipe at CaveGirlCuisine.net. I normally will find a recipe that inspires me to recreate a healthier version but this recipe needed very little change at all. The only edit I made was that I used cooking sherry instead of white wine vinegar, otherwise everything was the same.
I was so impressed at how fast this meal came together. No complicated instructions, uses just 1 pan and you only have to dice up a few things. Easy peazy lemon squeezy right?
i’m a sucker for anything that can be used in a lettuce wrap. I found this non-gmo living butter lettuce at my local grocer a while ago and fell in love. They last forever because it’s live and I use them to make blt’s or tuna “sammiches”, etc. I don’t eat bread but who needs to with these little convenient lettuce cups?
This recipe yielded 10 – 11 lettuce wraps so we had leftovers since it’s just the hubby and I. Just keep the chicken mixture in the fridge in a covered bowl and reheat as needed. It reheats really good. Throw a few slivered almonds and green onions to garnish if you want to get all fancy 🙂
A second round of these has already been requested. I’m going to try them with organic ground turkey next. I’m confident they will be just as good, just a little less fat which isn’t a bad thing. Enjoy.
⅓ cup scallions, chopped (the white part, reserve the green part for garnish)
4-5 cloves garlic, minced OR 3 teaspoons already minced from a jar
1 Tablespoon fresh ginger, minced
1 Tablespoon sesame oil
¼ cup slivered almonds
3 Tablespoons coconut aminos (can sub with soy sauce but then it wouldn't be paleo)
1 Tablespoon cooking sherry OR white wine vinegar
1 Tablespoon Scriracha hot sauce
1 Tablespoon raw honey
1 teaspoon Dijon mustard
¼ teaspoon sea salt
In a medium/large skillet heat sesame oil and add ground chicken. Cook until almost done. You will be cooking it longer when the other ingredients are added so you don't want to overcook it in the beginning.
Add mushrooms, scallion, ginger and coconut aminos. Cook until scallions and mushrooms are softer.
Stir in garlic, almonds, sherry, mustard, Scriracha, honey and salt. Cook off most of the liquid over medium heat, stirring occasionally.
Spoon mixture into lettuce cups, top with slivered almonds or the green parts of the scallions as a garnish.
Crab and Shrimp Stuffed Mushrooms with Bacon and Neufchatel Cheese
When I’m deciding on which recipes to try and make healthier for the week, I usually ask my husband if he’s in the mood for something in particular and use that as my challenge. His request this week was crab and shrimp stuffed mushrooms. I took it from there.
The recipe is very easy. The most important part is baking the mushrooms to draw out a lot of the moisture. You don’t a want big watery mushroom mess on your hands do you? While the mushrooms are baking you can prepare the stuffing part. The stuffing takes place all in one saute pan.
Bake the mushrooms stem side down first then turn over, bake some more and blot with a paper towel to soak up the water that was drawn out.
These stuffed mushrooms came out nice and creamy because of the Neufchatel cheese. I love Neufchatel cheese. If you don’t know what it is, think cream cheese. The only real difference that I notice between Neufchatel and Cream Cheese is that Neufchatel is a creamier softer cheese than regular cream cheese. Neufchatel is also slightly lower in calories. Most of the time you can use them interchangeably in recipes.
These make delicious gluten free appetizers. Because they have a good amount of protein, I ate 4 or 5 with a side salad and made a meal out of them. Oh and the most important part, my hubby loved them. Score!
You can use the “stuffing” all by itself too as a crab/shrimp dip. Serve it with some homemade pita chips and you’ve got a great little party dip.
Crab and Shrimp Stuffed Mushrooms with Bacon and Neufchatel Cheese - Gluten Free
After not eating the best on our recent vacation, I was really looking forward to getting back into our healthy clean eating habits again. It’s only been a couple days and thankfully my body is already starting to feel like itself again.
I love what kale does for my body so when I found this recipe at ifoodreal.com, I knew it had to be made STAT! I made my tweaks and chowed down. This is now my new favorite summer salad. Vegan, gluten free and absolutely paleo optional just by omitting the sliced almonds.
I used baby kale mixed with the mixed greens to cut the bitterness that kale can have at times. Massaging olive oil into the leaves and using sweet fruit completely wiped out any bitterness too. I added a small handful of shredded carrots just because I had some leftover in the fridge so if you have random veggies that you don’t want to go to waste, throw them in too.
I cannot tell you how happy I am to be back in my kitchen after traveling for the past few weeks. While traveling, I was reminded at just how challenging it is to eat clean and healthy on the road. We tried our best to eat as healthy as we could but there are so many hidden ingredients in the simplest of foods.
For example I would have 1 scrambled egg and 2 turkey links for breakfast at Perkins but I’m sure the egg wasn’t just cracked, free range or organic and they may have used non-organic whole milk and salt to mix it in. I can guarantee that the turkey sausage wasn’t organic and was loaded with sodium. That’s just one meal.
First order of business, get our digestive systems back on track. I literally said “I need quinoa in my life right now”. So I whipped up a yummy protein packed creamy vegan thai quinoa salad. Ahhh, life is getting back to normal.
I found this recipe and made a couple adjustments based on what I had in the kitchen and it turned out great. Hearty, filling and VERY dense salad that can be eaten warm or cold.
This salad is super filling and protein filled. 7 grams of protein from the almond butter and 6 grams from the quinoa. 13 grams of protein per 1/4 cup serving + fiber. Yay!!
In my journey to eat healthier and explore new foods, I thankfully found quinoa. If you’ve never tried it, it’s an amazing little seed although frequently thought of as a grain. If you check out my other quinoa recipe I list all the awesomeness of this superseed. Because it is a seed and not a grain, it’s wheat-free and gluten-free. Quinoa packs a powerful nutritional punch. Just 1 cup has 12 grams of fiber and 24 grams of protein. It also has magnesium, vitamin B-6 and iron.
Quinoa Stuffed Peppers! They are packed with protein, fiber and really really good. You will not be disappointed.
Author: The Organic Rabbit
Recipe type: Vegetarian
2 yellow, red or green bell peppers. (I prefer yellow or red because they are sweeter)
½ cup quinoa (will cook using the liquid from the tomatoes and water if necessary)
½ can diced tomatoes (I used Hunt's Fire Roasted Tomatoes), reserve the liquid
½ cup fresh chopped mushrooms
¼ cup salsa (any kind you prefer)
½ diced onion
1 cup shredded mozzarella cheese
dash of salt
dash of pepper
Preheat oven to 325.
Prepare the quinoa first. Combine the ½ cup of quinoa with a ½ cup of the tomato liquid from the canned diced tomatoes. If your can of diced tomatoes doesn't provide the full 1 cup of liquid needed to cook the quinoa in, just add water to make up the remaining amount. Bring to a boil then cover and lower to a simmer for 15 minutes stirring occasionally. (The usual way to make quinoa is with water but for this recipe I used the tomato liquid to give the quinoa extra flavor.)
While the quinoa is simmering, chop the tops off the peppers, clean out the seeds and steam until soft but not limp. If you don't have a steamer, you can blanch the peppers just to soften them up a bit.
Heat a skillet with a drizzle of olive oil and saute the mushrooms and onions.
Add the tomatoes, salsa and a dash of salt and pepper next.
Cook over low heat for 15 minutes, stirring occasionally. You'll want to cook away most of the liquid.
Remove mushroom/onion/tomato mixture from heat and fold in the cooked quinoa.
I used tinfoil to make a "donut" so the pepper has somewhere to nest. Spoon quinoa mixture into the peppers and top each with mozzarella cheese.
This recipe is for 2 servings (2 peppers) but if you would like a serving for 4, just double the recipe.
I honestly didn’t expect this to recipe to be as awesome as it is. It was damn good! This one will definitely make it into our meal rotation. Another example of healthy meets yummy.
UPDATE: I made these for the hubby last night. He likes his meat and potatoes so I was curious as to what he would think. These were a HIT! He ate all of his and part of mine and I saw him out of the corner of my eye scraping up the last little bits off his plate. I swear there was only a few quinoa seeds left on that plate. I’ll be making these again for sure.