Desserts are challenging for anyone who is concerned about their health, and especially for someone with gut issues! That said, dessert at the end of the meal can be a lovely ritual for a holiday or special occasion, and add a feeling of completeness to a meal.
A five-year study headed up by the Human Microbiome Project, which includes 200 researchers from 80 universities, found that the human body is made up of more microbes than human cells.
That’s right–we’re all just sacks of seething bacteria! Now before you freak out, remember that the word ‘bacteria’ has been given negative connotations by the hand sanitizer-fueled paranoia of the germ police. Bacteria come in good varieties too.
Asian Inspired Ground Chicken Lettuce wraps are delicious. These ground chicken lettuce wraps are an Asian-inspired dish that has many, many delicious flavors in it. As in this recipes the chicken may be put in lettuce. However, its possible to use any kind of wrap, tacos or even over a salad.
This Asian style ground chicken lettuce wraps recipe is very simple and very easy to make. Your whole family will love it as much as mine does. The number of servings will depend on if this is an appetizer or main course that you may be serving and also how big you make each of them.
Asian inspired Chicken Lettuce Wraps
Meal Type: Lunch or dinner
Level of difficulty: Easy
Prep time: 20 minutes- instead of chopping vegetables finely with a knife, I used my electric chopper which saved a lot of time.
Cooking Time: 30 minutes
Servings: Original recipe makes 6 servings
1 1/2 pounds ground chicken
2 tablespoons soy sauce/Braggs aminos
2 tablespoons rice wine vinegar
1 tablespoon grated fresh ginger
1 tablespoon sriracha sauce (chili sauce)
1/3 cup bottle plum sauce
1 head iceberg lettuce
1 red bell pepper, chopped finely
2 carrots, finely chopped
2 celery stalks, finely chopped
3 scallions (spring onions), thinly sliced
1 tablespoon chopped fresh cilantro
1 can water chestnuts, drained and chopped finely
1/4 cup chopped roasted cashews (or peanuts)
Salt & Pepper to taste
1. Coat a large pan with a dash of olive oil or coconut oil.
2. Add all vegetables – carrots, celery, spring onion, ginger, bell pepper, water chest nuts, and garlic. Let vegetables simmer in pan until soft.
3. Add ground chicken to vegetables. Keep stirring and breaking chicken into a fine crumble so chicken does not get lumpy. Cook chicken until it is no longer pink.
4. Add salt and pepper.
5. Add plum sauce, soy sauce, vinegar and chili paste and stir to coat.
6. Reduce heat and simmer until fully cooked.
7. Clean lettuce and present on a dish.
8. When serving chicken in lettuce wrap, sprinkle cilantro and cashews.
Since my last recipe was homemade hamburgers, I decided to cook fish tonight. It was fast and easy to cook, flavorful and delicious. I made Ginger Salmon Fillet.
Salmon is full of protein, vitamin A, and omega fatty acids, which are essential to the proper functioning of the heart and brain. This recipe for ginger salmon is both good tasting and extremely healthy for you. Of course you can also take supplements to get your Omega’s in.
My favorites are Nordic Natural ProOmega or Dr Ohirra’s Vegetarian Living Oils, but……they do not taste the same as delicious homemade fish.
The term salmon comes from the Latin salmo, which in turn may have originated from salire, meaning “to leap”.
Typically, salmon are anadromous, which means they are born in fresh water, migrate to the ocean, then return to fresh water to reproduce.
Ginger Salmon Fillet
Meal Type: Lunch or Dinner
Level of Difficulty: Super Easy
Prep Time: 15 minutes
Cooking Time: 20-25 minutes
Yield: 6 servings
One Salmon fillet 1-2 lb (or salmon fillets- 6 ounces each)
~ Wild salmon is an option too.
~ is better than frozen. Fresh has better consistency.
Frozen is okay if you can’t get fresh.
Half cup fresh ginger chopped finely
1 tablespoon fresh garlic chopped finely
1 tablespoon honey
1 tablespoon extra virgin olive oil
1 teaspoon brown sugar
2 tablespoons soy sauce
1 tablespoon rice vinegar
Directions for making Ginger Salmon Fillet:
Step: 1 Preheat the oven to 425 degrees. Line a baking dish or oven-proof skillet with foil
Step: 2 Place salmon skin side down, on baking sheet. In a small bowl, whisk together ginger, garlic, honey, olive oil, soy sauce, vinegar, brown sugar, parsley, salt and pepper. Mix well.
Step: 4 Cook for 18-25 minutes.
How to tell when your salmon is ready:
Cut into the thickest part. At the bottom, you should have some translucent, raw-looking fish. This fish is easily parted with a butter knife. If there’s raw-looking salmon that can’t be teased apart with a butter knife, it needs a few more minutes. If it can, do not cook the salmon any longer! The fish is moistest and most delicious when you leave this translucent area as so.
So, last night I decided to make homemade beef burgers. They are simple and easy to make, and obviously were delicious, as my kids could not wait for me to take a picture. They devoured them before I could get my camera ready.
I made them in a pan with a dash of olive oil, but you can also fire up the grill for these yummy burgers. Summer is around the corner!!
Homemade Beef Burgers
Meal Type: Dinner
Level Of Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 4 people
Dietary Considerations: No Bun necessary.The burgers can also be served with a salad, plate of grilled vegetables or wrapped in lettuce.
- 1 1/2 lb grass-fed ground beef (or meat of choice)
- romaine lettuce washed and dried
- 1 onion chopped up
- 1 avocado (sliced)
- 1 tomato chopped up
- dash of fresh garlic
- 1 tsp sea salt
- ground pepper
In a pan, add a dash of olive oil ( or coconut oil).
Add the fresh garlic, chopped tomatoes and chopped onions. Cook until soft.
Make beef patties by putting meat into a bowl and adding the salt, & pepper.
Add the cooked, chopped garlic, tomato and onion mix to the meat.
Mix together and form into 4-6 round patties ( I made our patties smaller).
Put the patties in the pan. Let it cook slowly.
For the toppings, we had:
Avocado thinly sliced
Pink sauce ( mayonnaise & ketchup mixed together) a famous South African Concoction we grew up with, which I have passed on to my children.
When the burgers are cooked to your liking, add to a bun and start layering your burger with the toppings.
I highly recommend this easy, protein filled meal. My family thoroughly enjoyed it….I’m sure yours will too!!