Who doesn’t love eating a ton of veggies without realizing they’re eating a ton of veggies?! THIS GIRL! I swoon over this recipe for several reasons:
- Packed full of vegetables such cauliflower, mushrooms, carrots, and green onions
- Powder antioxidants from garlic, turmeric, ginger, basil, cilantro, and green onions
- Good amount of protein, but even more vegetables = lots of volume. “Volumetrics” is the idea of eating more food that’s nutrient dense (versus calorie dense). For people who just like to eat, volume is key!
- Makes a TON! Leftovers for lunch AND dinner the next day!
Yield: 6 servings
Ingredients:
- 1 pound ground chicken
- 1 package baby portabella mushrooms, chopped
- ½ package of julienne carrots (or you could get extra fancy and julienne them yourself, but let’s get real…)
- 2 cans water chestnuts, drained and chopped
- 1 bunch basil, chopped
- 1 bunch cilantro, chopped
- 1 bunch green onions, chopped
- 1-2 thumbs ginger, minced (I partially peel my ginger. There is a lot of benefit to the oil found in the skin skin!)
- ½ thumb turmeric, peeled and minced
- 3 cloves garlic, minced (more or less depending on how much you like garlic. Once you mince, allow it to sit out a few minute to activate allicin—the anti-microbial and health promoting compound of garlic)
- ½-3/4 cup Tamari soy sauce
- 1 tbsp fish sauce
- Juice of 1 lime
- 1 tbsp Dijon mustard
- Lettuce (for serving)
- Rice noodles (optional)
Instructions:
- Over medium heat, start browning the ground chicken in a large pan.
- When nearly done, throw into the same pan the chopped up mushrooms and allow to cook a few minutes until tender.
- Then, add in the chopped up water chestnuts and julienned carrots and allow to cook a few minutes.
- While that is cooking, whisk into a bowl the: soy sauce, Dijon, fish sauce, ginger, turmeric, garlic, and lime.
- Pour mixture over the meat and vegetable mixture. Stir gently to incorporate.
- Allow to cook approximately 8-12 minutes (give or take) until everything is tender.
- Then, add in the green onions, cilantro, and basil and cook for another 3-4 minutes.
- OPTIONAL: If serving with rice noodles, these literally take 1 minute to cook, so wait until your lettuce wrap ingredients are nearly done before starting.
Note: We serve the wraps in romaine leaves with a little rice noodle underneath.
Enjoy! If you make this recipe, please tag me @chewsfoodwisely or use hashtags #chewsfoodwisely and/or #halfyourplateveggies
