Asian Ground Turkey Lettuce Wraps

This recipe comes from Tosca Reno’s Eat Clean Cookbook (another place I get a lot of Eating Clean Recipes).  I tried to put the page the recipe is on in the background, but it didn't turn out too well. She used chives to tie the wraps together, which would have been useful. They were a little hard to keep together to eat. 

The family approved of these. Everyone gave them two thumbs up.  We all loved the flavors in the  meat.  Jenna actually preferred the steamed cabbage leaves to the lettuce, go figure!

Here’s what you need:

• 1 pkg of ground turkey  
• a few tsps of Olive oil
• 2 stalks of celery 
• 2 cloves of garlic, minced
• 1 carrot, peeled and grated
• 1 tomato, chopped ( I often make it without)
• 1/2 a red pepper, diced
• 1/4 C fresh basil, chopped
• 1 tsp sea salt
• 1 tbsp sesame oil
• 1/4 to 1/2 tsp red chili flakes or to taste
• 1 tbsp tamari or soy sauce
• 1 head of iceberg lettuce or steamed/boiled cabbage leaves*

In a large frying pan or wok, heat olive oil and add the turkey, garlic and celery and cook until the meat is cook throughout and the celery is soft.  Next add the remaining veggies and herbs.  Cook for about 6 minutes.  Next add the salt, sesame oil, and soy sauce.  Mix well.  Remove from heat and serve in lettuce leaves.

*I put a stack of them in a big bowl and poured boiling hot water from a kettle over them and soaked them for 3-4 minutes

I used the leftover meat on a salad and it was fabulous!

Olive Garden Zuppa Toscana Paleo Style

I am concentrating on eating Paleo,and I have been branching out to try new recipes.  I love the original recipe for this soup, my friend Angela gave me an awesome recipe for the real thing, but I wanted to see if I could find a recipe for a Paleo verson.  I found this recipe from Paleo Cupboard, but I really don't like parsnips.  I had Yams on hand, so I cooked one large yam in the microwave and then peeled and diced it in fairly small cubes for the potatoes.

1 medium onion, chopped 
3 cloves garlic, chopped
2 Tbsp. bacon fat 
1 pound ground Hot Italian sausage

8 cups chicken stock
1 large sweet potato cooked and cubed in small cubes
4 strips crispy cooked bacon, crumbled
4 cups chopped kale leaves (stems removed)  I also use chopped baby greens
- 1 cup almond milk (unsweetened)
- Sea salt and ground black pepper to taste

Directions:1. Place a large stockpot over medium high heat. Heat the bacon fat and add the chopped onion and garlic to the pan. Saute for about 3 minutes 
2.  Add the Italian sausage to the pan and stir to brown the sausage for about 5 minutes.
3. Add the chicken stock and sweet potato and stir to combine. Bring to a boil and then reduce heat to low. Allow to simmer for about 10 minutes. Add the kale and almond milk and allow to simmer for another 5 minutes or until heated through and sweet potatoes and kale are tender. Add sea salt and ground black pepper to taste. Serve.