During the first trimester vegetables were absolutely gross. I could not bring myself to eat much more than bread, potatoes, and cheese, something I hear is quite common. Now that I’m back to a mostly normal appetite (pizza still makes me gag) I’m trying very hard to add more veggies to my diet and less bread. Honestly I was so grossed out by how many grains I ate the last few months.
My cravings/what I’m willing to eat have fascinated me. The only non bread items I was interested in eating during the first trimester were the foods of my childhood: BBQ and coleslaw. I would order double helpings of coleslaw in an effort to eat some vegetables. Delicious. These days I’m craving the foods of my teen years, which means less meat and almost exclusively Asian cuisine.
Enter Lettuce Wraps! Food as vehicles for more food? I’ll take it! I shredded additional veggies in the food processor and added them to the meat to really boost the vegetable servings of this dish. The beauty of this recipe is that you can use whatever vegetables you have on hand. Summer squash for zucchini. Eggplant for peppers, the possibilities are endless.
- 2 tsp coconut oil
- 2 TBS liquid aminos
- 2 TBS Rice Vinegar
- ½ TBS Honey
- ½ TBS Sriracha
- 1 lb ground turkey
- ½ zucchini shredded
- 1 bell pepper shredded
- 2 cloves garlic minced
- 1-2 tsp fresh ginger (depending on how much you like) minced
- ½ cup corn
- 1 head Boston Lettuce
- Heat coconut oil in a skillet over medium heat.
- In a measuring cup combine the liquid aminos, rice vinegar, honey, and sriracha. Adjust to your tastes.
- Brown the turkey add half the liquids to the turkey.
- Add the shredded vegetables, garlic, ginger, and corn.
- Add the remaining liquid and cook until veggies are soft, about 5 minutes.
- Serve with lettuce leaves.