Apparently, I’m on a lettuce wrap kick.
Last week it was Blackened Shrimp Caesar Bites.
This week, it’s Vegetable Lettuce Wraps.
Next week, who knows? Bibb lettuce Sesame Scallops?
One thing I know for sure. Lettuce wrap opportunities are endless.
But it’s more than that. Specifically, I know what I love about lettuce wraps most.
Two things actually.
- They’re healthy.
- They’re no-fuss.
Idk about you, but I need all things healthy and easy these days.
Gone are the days when I could eat whatever and whenever I wanted.
Though I’m not sure that’s a totally accurate statement.
I fought with my weight over the years—freshman fifteen, sophomore fifteen, ten pounds in my thirties, ten pounds in my early fifties that have lingered and I just can’t seem to shake. And it’s not just too many buttermilk biscuits. I love them, but don’t eat them nearly as much as I talk about them. For the last few years, and now that I’m in my mid-fifties, I have a sweet tooth. You know one-crust fruit pies, dark chocolate with sea salt, and anything caramels.
But I’m determined to keep my 2018 New Years resolutions.
One was no meat. The four-legged variety. Another, quit coffee. Another, drink less wine. Oh man. And eventually no dairy. That is going to be a hard one.
I mentioned to my good friend Pamela what my intentions were for 2018. She was speechless. Then said, “What happened to the Maureen I know?” We had a good laugh about that.
But I knew I had to do something. I just was’t feeling the way I wanted to feel. And the wrong foods can do that to you. I know you know what I mean.
So you’re going to see a whole lot more vegetable-forward recipes and blog posts like these Vegetable Lettuce Wraps.
You don’t need a recipe to make a Vegetable Lettuce Wrap.
You need fresh good-for-you food, a good knife and cutting board, a little imagination, and perhaps a little prep. One suggestion I can offer: if you have trouble digesting raw vegetables, roast your root vegetables, like beets and carrots, ahead of time (think a few days) so when it’s lunchtime, or dinnertime, you can chop, fill, fold and eat.
For this Vegetable Lettuce Wrap I used romaine hearts, roasted yellow beets, avocado, Campari tomatoes (it’s winter here), Cotija cheese, pepita seeds, a splash of Dijon country mustard vinaigrette and chopped parsley. Think fresh, bright, crunchy, savory, sweet and salty.
That depends on what looks good at the market.
Until next time,