Mushroom and Turkey Lettuce Cups

Ahhh, the month of January. Health food month. I kicked off the new year with a bit of a cleanse. It was a 3 day liquid diet filled with smoothies and soup. I would say it really worked for me. Yes, I lost some water weight that comes back when you start to eat normally… I know. However, taking those 3 days to really zone in on what I was eating helped to refocus myself on my fitness goals. I feel the best when I am eating healthy. (Yeah, nothing really groundbreaking about that one, but it is true!)

Since then, I have been cutting back on my heavy carbs in the evening. So at dinner, I have been shying away from things like tortillas, bread, buns, etc. However, I never want to feel deprived. Queue the lettuce wraps. For some reason being able to pick these up and eat them is more satisfying to me then eating them knife and fork style. Anyone else? Try it! Let me know what you think. These are so delicious, pretty, and fun to eat!

1 lb ground turkey

1 lb mushrooms, chopped

1 onion, chopped

2 cloves of garlic, minced

1 can water chestnuts, chopped

¼ cup hoisin sauce

3 tbs soy sauce

2 tbs rice wine vinegar

½ tsp ground ginger

Sriracha to taste

2-3 green onions

1 head iceberg lettuce

2 tbs Olive Oil

salt and pepper to taste

Heat skillet to medium high heat. Add 1 tablespoon of olive oil. I always cook mushrooms on a high heat and let them begin to brown before adding any salt. Add chopped mushrooms and stir to coat. Let the mushrooms release their liquid. Stir occasionally until they are golden brown. Remove mushrooms from skillet.

While mushrooms are browning, make the sauce. Stir together hoisin, soy, rice wine vinegar and sriracha.

Add 1 tbs olive oil, onions and a sprinkle of salt to the skillet. Cook 1-2 minutes. Add ground turkey to the skillet with the onions and cook until turkey is done. About 8-10 minutes. Add garlic and ginger. Return the mushrooms to the skillet.

Add sauce and simmer until heated through. Add water chestnuts. Spoon into lettuce cups and sprinkle with green onions. Enjoy!