Spring is officially here and that means spring veggies will be here soon! I love all the newness that comes along with spring – green grass, local fruits and vegetables, and the warmth of the sun. This past year, has been so gray, rainy and not the best weather. I think it really didn’t help the funk I’ve been in.
Now that spring is here, it’s time to shed all away and start getting back into eating better, working out and clearing my head. I’ve been intermittent fasting off and on the past couple of months, and while I’m not seeing huge progress, I feel so much better when I’m doing it. I need to get really serious about it – my 39th birthday is coming up next week and I want to focus on my health and well-being. I’ve been walking daily with my pup and now it’s time to focus on my eating. I need to cut back on how many carbs I’m eating – it’s the one thing I turn to when I want to snack. I decided I’m going to be better at cutting back on carbs at dinner.
I gave this recipe for lettuce cups a try and it was really good. There is a little bit of sugar in the dressing, but it helps to counter-balance the vinegar that is used. I enjoyed how fresh this meal was. Using ground turkey made it feel lighter, but kept me full all night as I was running my kids all over the place. I’m looking forward to making it again!
3 Tbsp canola oil
3 Tbsp reduced-sodium soy sauce
2 Tbsp light brown sugar
2 Tbsp rice vinegar
1 lb ground turkey
1 1/2 cups chopped cucumber
1 cup matchstick carrots
1/4 cup sliced radishes
1/4 cup chopped unsalted roasted peanuts
In a small bowl, combine 2 tablespoons of oil, soy sauce, sugar and rice vinegar. Stir to combine and set aside. In a large non-stick skillet, heat the remaining tablespoon of oil over medium heat. Add the ground turkey, crumble and cook for 7 minutes. Drain any grease from the pan and then stir in 1/4 cup of the soy sauce mixture. Cook for an additional 4 minutes or until the liquid is absorbed.
Place a butter lettuce leaf on a plate. Top with 3 tablespoons of the turkey mixture and then add on your desired toppings (cucumber, carrots, radish and peanuts). Drizzle a small amount of the soy sauce mixture over the top. Enjoy!
Source: Cooking Light Magazine, October 2017