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 eat healthy.
I mentioned my intentions to my good friend Pamela. 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 wasn’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 produce, a sharp knife, cutting board, a little imagination, and 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.
Vegetable Lettuce Wraps can include romaine hearts, roasted yellow beets, avocado, tomatoes, Cotija cheese, pepita seeds, a splash of Dijon country mustard vinaigrette, and chopped parsley. Think fresh, bright, crunchy, savory, sweet and salty.
Next up?
That depends on what looks good at the market.
Until next time,
M
