Whole30/Paleo Asian Turkey Lettuce Wraps

What got me through my first whole30 was trying new recipes. Since I had never had many of the dishes before, I had no unhealthy version to compare it to in my mind and therefore I wasn't disappointed if it didn't taste as good. One dish that I saw online was Asian lettuce wraps. Never in my wildest dreams did I think that there would be a substitute for soy sauce and needless to say I was over joyed to see coconut aminos mentioned on the discussion boards on the Whole30 website. Coconut aminos and fish sauce are a great combination to use as a base for any Chinese dish you may be trying to adapt for the whole30 or paleo lifestyle. Most of the fish sauce options at the regular grocery store do have sugar in them. I was able to find several sugar free options at an Asian grocery store in a neighboring city. This combination of coconut aminos and fish sauce is also good if you love Chinese food like me, but are allergic to soy or MSG with are found in most dishes. The recipe I have come up with is so easy to make for a week night since it takes about 15 minutes. It is protein and veggie packed that side dishes are not even needed. My son loves this dish and asks for it all the time. I've learned that if a child can eat the food with their hands, they are much more willing to try something new.

The leftover meat makes a great salad when heated and served over lettuce and spinach.

Asian Turkey Lettuce Wraps

2 lb. lean ground turkey 1 small onion chopped 1 tsp. minced garlic (3-4 cloves) 3 tbs. fish sauce 4 tbs. coconut aminos 3 tbs. red wine vinegar 1 tbs. Thai basil or cilantro ½ tsp. pepper ½ sweet potato shredded (optional) 1 bag of broccoli slaw Lettuce leaves for serving

Cook ground turkey, onion, and garlic in a large skillet. A little grease if fine, but if there is too much or you aren't using lean meat, drain the grease. Add the fish sauce, coconut aminos, vinegar, cilantro, and pepper. Cook 3-4 min. over medium heat allowing the meat to absorb the flavors. Add shredded sweet potato and broccoli slaw. Cover and cook, stirring occasionally, until veggies are tender. About 5 minutes. Serve in lettuce leaves.