Although our kitchens aren’t getting much use lately (summer, travel, renovations…), we do occasionally crank it up to produce a home-cooked meal.  On a recent, rare, at-home evening, one of us decided to put together a “nutritionist-approved” feast…(yes, we have both been seeing a nutritionist for a while now, and we are trying our very best to avoid grains and sugar – among other delightful morsels!) 

Here’s what we came up with on this particular night…

Thai Chicken Lettuce Wraps

2 lb assorted mushrooms, chopped

1 red onion, chopped

1 lb ground chicken breasts

3 cloves garlic, chopped

2 t minced ginger

2 t Thai Kitchen red curry paste (the ingredients are super-simple in this brand)

1 t salt

1/2 c cashews, chopped

1/2 c cilantro, chopped

1 package lettuce leaves or one head romaine (or your preferred lettuce), washed and separated 

The step-by-step:

Chop mushrooms and onion…

Sauté in coconut oil…

Remove mushroom mixture and add chicken, garlic and ginger to pan.  Chop and stir chicken until thoroughly cooked.

Stir in red curry paste…

Season with salt and keep warm.

Crush cashews and chop cilantro to be served as garnish…

Assemble and enjoy!!

#belleicious…and healthy to boot!

a&a