Over seven months postpartum, and I’m still majorly struggling with trying to drop the baby weight. You know how the doctor tells you to gain 25-35 pounds for a “healthy pregnancy”? I definitely gained 50. Oops. All those midnight Haagen Dazs bars felt good at the time! But now winter has finally hit Arizona, and I still can’t fit into my jeans. Thank God, I’m in charge of HR, because I’m not sure how much longer I’d be able to get away with wearing yoga pants to work.
A couple weeks ago, I cut refined carbs after lunch, and am finally dropping the weight. These lettuce wraps have been in heavy rotation, because they’re quick and leftovers reheat well. I’ll be honest, I kind of just dump stuff in, so I’m not sure that the measurements in this lettuce wraps recipe are 100% accurate, but I think they’re pretty close. Sometimes I’ll throw in a can of chickpeas for an extra kick of fiber.
- 2 lb. ground beef
- 12 oz. mushrooms, washed and chopped
- 1 – 8 oz. can water chestnuts, chopped
- 1 tbsp. vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced or grated
- 1″ ginger
- 2 Tbsp. sesame oil
- 4 tbsp. soy sauce
- 2 tbsp. rice (or your choice of) vinegar
- 1/2 cup hoisin sauce
- 4 green onions, chopped
- cilantro (optional)
- siracha (optional)
- 1 head bibb or butter lettuce
- Brown ground beef in a large skillet. Set aside and drain fat, leaving a tablespoon or so in the pan.
- Sweat onions, until soft. Add garlic and ginger, and cook 1-2 minutes.
- Add mushrooms, and cook until mushrooms have released liquid, and liquid evaporates
- Add beef back into pan.
- Combine sesame oil, soy sauce, hoisin, and vinegar, and mix into beef mixture
- Top with cilantro, green onions and cilantro. Wrap in lettuce.