I know obesity is a problem in our country. But for some reason, I still found it shocking when I read that the average American gains 1-3 pounds a year after age 20.
It might not seem like a lot, but think about it, if you are a 5’5″ female with a weight of 130 at age 20, by the time you’re thirty, you could be up to 160 pounds.
Why is that? Is it because once we enter the real world and become “adults” we can eat ice cream for dinner if we want to? Because work can be stressful, and tiring, and difficult, and the last thing we want to worry about when we get home is making dinner?
I am totally guilty of grabbing something easy on the way home, and relaxing in front of the TV, aren’t we all? But that statistic really struck a cord with me. From now on, I’m attempting to eat more mindfully.
Do I still bake, and indulge in the occasional brownie, cookie, or scoop of ice cream? Yes, of course I do. Life is about balance.
And I find it easier to create balance when I feel the need for something sweet when I am more mindful about what I’ve been eating throughout the day.
That’s what inspired these Asian lettuce wraps. Hugely flavorful, these are a great alternative to tacos – which I am so guilty of loading up with cheese, sour cream, and all that goodness.
But using lettuce instead of a tradition wrap, or tortilla, you save on a few calories, and up your daily veggie count – especially if you use romaine lettuce over iceberg with its greater nutritional value.
And I did I mention, they are just plain fun to eat? Because that’s what I believe eating healthy should be. Fun, tasty, and pretty darn simple.
- 3 cloves garlic, minced
- 1/2 onion, finely diced
- 2 celery stalks, diced
- 3 carrots, peeled and diced
- 1 pound ground turkey
- 1/2 cup hoisin sauce
- 1 head romaine or iceberg lettuce
1. Spray a pan with nonstick cooking spray, and heat over medium heat. Add your garlic, onion, carrot, and celery and cook until the carrot has begun to soften – about 5 minutes, depending on the size of your dice.
2. Add the ground turkey, and cook, mashing with a fork, until completely brown – no pink should be left.
3. Pour 1/2 cup hoisin sauce over the meat and veggies. Let it simmer for another 2 or 3 minutes to let the turkey soak up some of the flavors, stirring it every minute or so to make sure nothing is sticking to the bottom of your pan.
4. Once they turkey is fully cooked, remove the pan from the heat, and wash your lettuce leaves. Gently pat them dry with a paper towel, and spoon about 1/4 cup of the turkey/veggies onto each leaf.
5. Roll the lettuce leaves up burrito style to seal in the juices while you eat…these can be messy!
er mah gerd hoisin sauce makes everything amazing. have you ever tried tonkatsu, sometimes just called katsu, sauce? i’m not sure how good it would be in this dish but i bet you could make something amazing that uses it. right now i just use it for chicken fingers lol
I haven’t yet, but I am definitely putting that on my “try this” list!