Veggie Turkey Taco Lettuce Wrap

courtesy

This was legit one of our favorite meals on Whole30 and our kids looooved it.  I doubled it and it was still gone after two meals.  My kids ate it in tortillas, but Brian and I made it into a salad with salsa for a dressing.  Seriously delicious and super healthy.  

Veggie Turkey Taco Lettuce Wraps

Mel's Kitchen Cafe

FILLING:

•  1 1/2 to 2 pounds lean ground turkey (or lean ground beef or ground chicken)
•  1/2 cup chopped onion
•  1 tablespoon chili powder
•  2 teaspoons ground cumin
•  1 teaspoon garlic powder
•  1 teaspoon ground coriander
•  1 teaspoon salt (I use coarse, kosher salt)
•  1/4 teaspoon black pepper
•  1/2 cup chicken broth
•  1 cup chopped broccoli
•  1 cup chopped cauliflower
•  1 cup chopped zucchini
•  1 cup chopped carrots
•  8 to 12 ounces tomato sauce
•  2 cups torn spinach

• FOR SERVING:

  •  Romaine lettuce leaves or other lettuce "cups"
  •  Shredded cheese
  •  Diced avocados
  •  Fresh cilantro
  •  Chopped tomatoes
  •  Sour cream

1. In a deep 12-inch skillet or saucepan, add the ground turkey and chopped onion and cook, breaking the meat into small pieces, until the turkey is no longer pink, 3-4 minutes. Drain any excess grease.
2. Add the chili powder, cumin, garlic powder, coriander, salt, and pepper. Mix well and cook over medium heat for 1-2 minutes until sizzling. Stir in the broth and add all of the chopped vegetables except the spinach. Stir to combine. Cover the skillet and cook over medium heat until the vegetables are crisp-tender, 5-6 minutes.
3. Add the tomato sauce and stir to combine. Stir in the spinach. Cook for 2-3 minutes until the spinach is wilted and the filling is warmed through. Season to taste with additional salt and pepper, if needed.
4. Serve in lettuce wraps or cups with additional toppings.

Grilled Avocado and Mango Salad

courtesy

So Brian and I have been doing Whole 30 for the last 5 weeks and I wanted to post some of our favorite recipes here.  Most of these would also work well for macros, but all of them are delicious, healthy and nourishing.

Grilled Avocado and Mango Salad

• 12 oz grilled chicken breast, sliced (from 1 lb raw)
• 1 cup diced avocado
• 1 cup diced mango, from 1 1/2 mangos
• 2 tbsp diced red onion
• 6 cups baby red butter lettuce

For the vinaigrette:

• 2 tbsp olive oil
• 2 tbsp white balsamic vinegar
• salt and fresh cracked pepper to taste
• 
  
• 1. Whisk vinaigrette ingredients and set aside
• 2. Toss avocado, mango, chicken and red onion together
• 3. Fill a large salad platter with baby greens or divide on 4 small dishes
• 4. Top with chicken/avocado mixture and drizzle half the dressing on top
• 5. Serve with remaining dressing if desired.