While doing the Whole 30, I realized how little I like/need bread.
Not just because bread makes me gassier than a hot air balloon, or because I can gorge myself on it and still be hungry, but because it doesn’t satisfy me.
Pretty much my entire life, I have been a bread-a-holic. Not healthy, sprouted grain breads either. I’m talking white, sourdough baguettes dipped in balsamic and olive oil… eat your heart out style bread.
Bread doesn’t do me any favors, and I enjoy toasted garlic chips as much as the next person, but my body doesn’t appreciate my sentiments.
When I started the Whole 30, I *thought* bread would be the hardest for me to give up.
I will happily admit I was wrong!
I loved finding alternatives for my bread-diction. One favorite was lettuce as a bun/shell/what have you! It gave a little bit of crunch, provided a pretty stable shell, and was just delicious!
I’m not talking Iceberg lettuce, but leafy, romaine or green lettuce. Deliciousness in a bite.
So here’s a recipe that I adapted from a Paleo E-meals recipe.
- 1 tablespoon toasted sesame oil
- 1⁄2 small onion, minced
- 2 cloves garlic, minced
- 12 oz ground pork (we used grass fed, pasture raised from ONF- so delicious)
- 2 tablespoons coconut aminos (or sub soy sauce)
- 1⁄2 tablespoon organic tomato paste (sub Thai chili paste)
- 1⁄2 teaspoon chili powder
- 1 tablespoon chopped fresh basil
- 1 head romaine lettuce
- Heat oil in a large skillet over medium-high heat.
- Add onion and garlic; cook 4 minutes or until browned.
- Stir in pork, coconut aminos and tomato paste with chili powder mixed in.
- Cook 8 minutes or until pork is browned, stirring to crumble.
- Stir in basil.
- Separate lettuce leaves, and fill leaves evenly with pork mixture.
- Serve with avocado sauce on top, and diced tomatoes!
It’s pretty much a party in the mouth after the first bite, so enjoy!
Leave a comment on your favorite ways to use lettuce as a wrapper for your food! Tacos? Burgers? You name it!