• JJ & Michelle

Big Flavor, Little Carbs


Okay, we're not using the "D" word, lets just say that Michelle and I are trying something new. We are reducing the number of carbs we eat by about 75%. We love carbs! Pasta, breads, cake, beer (me, not Michelle, she hates the stuff), etc. We both believe going completely carb free is not just unrealistic but it's also not healthy. Your body needs good carbs for energy and the pleasure parts of our brain likes bad carbs (cookies, cakes, etc) because we like to have a treat from time to time.


So far we've done really well. Not only at reducing the carbs but also finding tasty recipes. Here is one of our favorites.



Thai Lettuce Wraps


INGREDIENTS

1 Tablespoon olive oil or sesame oil

1 Pound of lean ground chicken

2 Garlic gloves minced (3 cloves if you really love garlic)

1/2 Sweet Onion chopped

1/4 cup of hoisin

2 Tablespoons of soy sauce (we use low sodium)

1 Tablespoon of rice wine vinegar

1 Tablespoon of freshly grated ginger

1 Teaspoon of Sriracha (we used a pepper blend hot sauce-spice as desired)

1 8oz can of Water Chestnuts, drained and diced

3 green onions, thinly sliced

1 head of Boston or Butter lettuce


DIRECTIONS

1. Heat oil in saucepan over medium-high heat

2. Add Chicken and cook until brown and crumbling (drain excess fat)

3. Stir in garlic, onion, hoisin, soy, vinegar, ginger and sriracha. Cook until onions are translucent

4. Add Chestnuts and green onions, cook 1-2 minutes

5. Season to taste with salt and pepper

6. Lay a leaf of lettuce on a plate, spoon mixture on leaf allowing room to fold/roll like a lettuce wrap


*Tip: If you so choose, if you don't want to do lettuce wrap, you can substitute spring mix in a bowl and scoop mix on top of spring mix for more of a salad like dish.

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