The Real Food Guide

Asian Lettuce Wraps from ‘He Won’t Know It’s Paleo’

0

he-wont-know-its-paleo

As someone who follows a Paleo Autoimmune Protocol (AIP) diet (i.e. no grains, nuts, seeds, eggs, dairy), I get pretty excited when there are new cookbooks available – especially when I see a teaser for something that I *haven’t* been able to make AIP: CAKE. Ever since adopting AIP, I’ve been making the odd experimental cake now and then but it’s never quite panned out. Enter Bre’anna of He Won’t Know It’s Paleo. Bre’anna had my attention, when I saw photos of some of the recipes from the book. My eyes found the cake immediately ;)

www.joshhuskin.com

So far, I’ve bookmarked a dozen recipes I’d like to make ASAP, but in the couple of days I’ve had the book, I’ve only made the grape bruschetta (OMG try this right away), the flatbread, and the Asian Lettuce Wraps (below). Of the many, many, recipes on my ‘must make’ list there’s: Strawberry Layer Cake (duh), Mini Cornbread Muffins, Pigs in a Pillow, Scalloped Sweet Potatoes, White Lasagna with Turkey and Zucchini, Salmon Croquettes, Snickerdoodles and so many more.

The book is available as both a PDF ebook, or as a print book through Amazon. There are over 100 AIP-friendly recipes in He Won’t Know It’s Paleo, so if you or anyone in your family has multiple food sensitivities, you’ll want to check it out. At the very least, try these Asian Lettuce Wraps first, and then you’ll definitely want more recipes like it!


Like this recipe? Click here to download a Free eBook that includes all the recipes listed on this site!

Asian Lettuce Wraps from ‘He Won’t Know It’s Paleo’

Asian Lettuce Wraps from ‘He Won’t Know It’s Paleo’

Ingredients

  • 3 tablespoons heat-stable cooking oil
  • 2 boneless skinless chicken breasts, diced
  • 1/3 cup coconut aminos
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon sea salt
  • 1-1/2 cups minced mushrooms
  • 1 (5-ounce) can diced water chestnuts, rinsed and drained
  • 1/3 cup chopped green onions
  • 8 iceberg lettuce leaves
  • 1 package kelp noodles (optional for topping)

Instructions

  1. In a large skillet over medium-high heat, heat the oil.
  2. Add the chicken and coconut aminos and cook for 5 minutes, stirring frequently.
  3. Add the honey, garlic, vinegar, and salt. Stir to coat the chicken. Add the mushrooms, water chestnuts, and green onion and stir-fry for 3 to 4 minutes, until the mushrooms are soft. Simmer over medium-high heat until the liquid has evaporated, about 10 to 12 minutes, stirring occasionally to prevent burning.
  4. Spoon the filling onto the lettuce leaves and eat taco-style. Serve with extra coconut aminos, if desired.
http://therealfoodguide.com/asian-lettuce-wraps-from-he-wont-know-its-paleo/

Vivian is the founder of the Real Food Guide and a Registered Holistic Nutritionist (RHN) who believes that each individual needs to go on their own Real Food Journey to find what works. While she herself eats a diet of real food (aka a paleo diet), some people may find that they can flourish on a vegetarian diet instead. However, universal to optimal health and well-being is good quality, nutrient-dense, Real Food.

Facebook Twitter Google+  

All of the links on TheRealFoodGuide.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by The Real Food Guide.

April 21 |

Leave a Reply

Your email address will not be published. Required fields are marked *

Download Your Free Recipe eBook

Get all the recipes from The Real Food Guide in one handy ebook! It’s updated each time a new recipe is added to our site. You will also be added to The Real Food Guide Newsletter so you don’t miss out on other free content.

  • All recipes from the site
  • Stay up to date on new posts
  • Health and wellness info
Skip to toolbar