Lettuce Wraps – Quick, Easy and Delicious


October 25, 2017

Dear Readers,

My boyfriend, Jason, is currently going through a strict “no-carbs” diet. Essentially, a “no-carbs” diet is pretty simple to follow as long as you remember to AVOID ALL BAD CARBOHYDRATES at all costs. Examples of carbohydrates are rice, bread, potatoes, pasta, and sugars. To those of you who had been following my blog since the beginning of my fitness journey, you would recall my various attempts at trying out the best diets possible for my physical health, nutrition, and daily lifestyle. Of all the crazy diets available, my two favourites in which I was consistent and strict throughout the whole diet, was my “vegan diet month” and “no to low carbs diet month“. (Originally, I started with “vegan week” but I decided to continue on). Read more about my vegan diet journey: GOING VEGAN FOR A WEEK!!! Read more about my “no to low carbs diet” journey: Healthy Lifestyle – Daily Diet

This time it’s Jason Yang’s turn! This week, I had been preparing meals (breakfast, lunch and dinner) for us, that would fall in the “no to low carbs” diet. This lettuce wrap recipe is an original recipe of mine, and I hope you all give it a try! This is an easy, quick, and incredibly healthy meal!

This recipe can be used for lunch prep for the next 3 days for 2 people!!!

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Ingredients: 

-1 onion

-6 cloves of garlic

-1 tbsp of coconut oil (melted)

-Romaine lettuce

-0.75 kg lean ground beef

-3 tomatoes (diced)

-454 g/ 16 oz. mushrooms

-400g Asian blend/mix frozen vegetables (I used the brand called Green Giant)

-5 tbsp taco seasoning

-pinch of salt

-pinch of pepper

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BEGIN:

1.) Sautée minced garlic, and chopped onions using coconut oil

2.) Add ground beef when onions start to golden

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3.) Cook for 10-15 minutes in medium heat, until the beef turns brown

4.) Add diced tomatoes

5.) Add mushrooms

6.) Add full bag of frozen Asian blend vegetables

7.) Cook in medium heat for 5 minutes

8.) Reduce heat to low, and cook for another 5 minutes

9.) As you cook, the beef’s natural oils will come out and make the dish look “soupy” and wet. We want a dryer consistency, so we MUST scoop the excess liquids out. Just like this:

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10.) To taste, season with salt and pepper

11.) Continue cooking under medium heat for another 5 minutes.

12.) Serve when meat has been thoroughly cooked. Serve separately from the Romaine lettuce. The idea is to spoon the beef into the lettuce and create a nice wrap!

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With love,

Mary Dezleigh Teodosio.

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