Asian Turkey Lettuce Wrap

ASIAN TURKEY LETTUCE WRAP

From the Clean Team

Serves 4

                1 pound ground turkey

                2 tablespoons coconut oil

                2 carrots, finely chopped or grated

                3 cloves garlic, minced

                2 tablespoons fresh ginger, peeled and grated

                1 teaspoon Chinese 5 spice powder (or 1/2 t cloves, 1/2 t cinnamon)

                2 tablespoons wheat-free tamari

                2 tablespoons rice wine vinegar

                1 tablespoon coconut nectar (cream)

                1 can water chestnuts, chopped
          1 cup mushrooms, chopped

                1 head Boston, bibb lettuce or endive (I admit I use iceberg because it's way cheap)

                chopped cilantro

                2 green onions, chopped

Directions: Melt coconut oil in a medium skillet over medium-high heat. Add carrots and saute for several minutes. Add garlic, ginger, turkey and Chinese 5 spice to the pan and saute until turkey is cooked through - about 3 to 5 minutes. Add water chestnuts and mushrooms and cook for 3 more minutes. Stir in tamari, vinegar and nectar. Cook for a couple more minutes, stirring well to thoroughly combine. Put one scoop of turkey mixture into lettuce leaves. Top with green onions and cilantro.

Mango Sorbet

We're on this new health kick at our house. Trying to eat a lot "cleaner". We've tried tons of recipes lately, some awesome, some rotten. I'm going to start posting the yummy ones for future use. This one is the perfect dessert! Makes 3 good sized servings.

1 can coconut milk (light or regular)
2 cups mango chunks (frozen or fresh)
1 Tbsp lime juice
1-2 Tbsp agave

Blend it all us until smooth. If the mangoes are fresh your sorbet is ready to eat. If not, you will probably have to freeze it in a tupperware for a couple of hours.

When you're ready to serve it, top with:

Fresh mango chunks (small)
toasted unsweetened coconut

The Original All-Bran Muffins

I think these are super yummy! And awesomely, each of these yummy muffins offers 14% of your fiber DRV. 

Makes 12 muffins

Ingredients

·        1 1/4 cups all-purpose flour

         1/2 cup sugar

         1 tablespoon baking powder

         1/4 teaspoon salt

·        2 cups Kellogg's® All-Bran® Original cereal

·        1 1/4 cups fat-free milk

·        1 egg

·        1/4 cup vegetable oil

 

Directions

1. Stir together flour, sugar, baking powder and salt. Set aside.

2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray.

3. Bake at 400° F about 20 minutes or until golden brown. Cool 10 minutes. Serve warm. 

Note 

VARIATION: For muffins with reduced calories, fat and cholesterol, use 2 tablespoons sugar, 2 tablespoons oil and substitute 2 egg whites for 1 egg.

VARIATION: For muffins with reduced fat and cholesterol, substitute 2 egg whites for 1 egg and 1/4 cup sweetened applesauce (or 2 oz. jar bananas baby food) for 1/4 cup vegetable oil. (Muffin texture may vary slightly from The Original All-Bran Muffins recipe.)

Turkey Meatball Sandwiches

These are fairly healthy sandwiches and really tasty. In fact I'm craving one right now! Eric could tell there was a different in the texture of the turkey meatballs vs. ground beef meatballs. I think it would be less of a difference if you used the ground turkey that is like 80/20 fat or something like that rather than the 97% fat free. Of course the healthiness of them would go down a bit, but it will still be much more healthy than the beef alternative.

Recipe from Heather Christo Cooks:

Turkey Meatballs, makes 8 sandwiches

1lb ground turkey
1 egg
½ cup finely grated Parmesan
1 Tbs dried greek oregano
1 Tsp kosher salt
¼ tsp crushed red pepper flakes

3 cups fresh tomato sauce (or high quality jarred sauce)
2 large baguettes, cut into 4 pieces
1 cup freshly grated mozzarella cheese
fresh basil, julienned
olive oil
2 Cloves of raw whole garlic, peeled

-Mix first 6 ingredients in a medium bowl until they are completely combined.
-With clean hands, roll the turkey into medium sized meatballs and set on a sheet of parchment.

-Bring a saucepan of salted water to a simmer.

-Place the meatballs in the simmering water and cook until they are just cooked through, and float to the top of the water.
-Remove the meatballs from the water with a strainer and reserve.
-When all of the meatballs have been cooked, use the saucepan to heat the tomato sauce.

-Add the meatballs to the tomato sauce and simmer on low until the meatballs are warmed through and hot.

-Split a baguette and slice in half. Drizzle the baguette with olive oil.

-Toast the baguette until golden.
-Rub the toast with a clove of raw garlic.

-Fill the baguette with the meatballs and sauce. Sprinkle with shredded mozzarella and fresh basil.

-Cut each baguette half in half and serve hot. Enjoy!