Low Oxalate Grains

 

Low Oxalate Corn Products

 

Low Oxalate Rice Products

 

Instant Pot Asian Lettuce Wraps *****

 

Instant Pot Asian Lettuce Wraps

Course: Dinner

Cuisine: Korean

 

Calories: 207kcal

 

Author: Denise Bustard

Servings: 4

These Instant Pot Asian lettuce wraps can be cooked from fresh or frozen, and make a delicious, lower carb meal that the whole family will love!

Prep Time5 mins

Cook Time20 mins

Ingredients

• ▢1 lb ground turkey
• ▢4 cloves garlic, minced
• ▢1 Tbsp fresh ginger, finely grated
• ▢3 Tbsp honey
• ▢3 Tbsp coconut aminos
• ▢1/2 Tbsp toasted sesame oil
• ▢
• ▢1 carrot, finely shredded

To serve

• ▢romaine lettuce leaves
• ▢green onions, opt
• 
  

Instructions

To cook using thawed turkey:

• Add ground turkey to Instant Pot with garlic, ginger, honey, coconut aminos, and sesame oil.
• Cook on high for 2 minutes.
• Do a quick pressure release, and remove the lid.
• Turn to 'Sauté' and simmer, breaking up the turkey, until sauce has reduced and meat is cooked through (3-5 minutes). It should not be too liquidy, but this will depend on the type of ground meat you use. 
• Stir in the carrot and serve.

To cook using frozen turkey:

• Remove frozen ground turkey from packaging 
• Place 1 cup of water into a 6 quart Instant Pot (1 1/2 cups for 8 quart). Place trivet over water and frozen meat on the trivet.
• Cook on high for 5 minutes.
• Do a quick pressure release and carefully remove the trivet + meat from the Instant Pot. *It will only be partly cooked through at this point*
• Carefully dump the liquid from the Instant Pot, and add the ground meat back to the Instant Pot with the garlic, ginger, honey, coconut aminos, and sesame oil.
• Turn to 'Sauté' and cook, breaking up the turkey, for 3-5 minutes, until meat is fully cooked through.
• Stir in the carrots and serve.

To serve

• Spoon filling into romaine lettuce leaves. Sprinkle with green onions.

Storage

• The filling may be stored in the fridge for up to 4 days or the freezer for up to 3 months.

Note:

** to make this recipe keto-friendly, swap the honey for 2-3 teaspoons monk fruit sweetener. However, I have not tested cooking this keto version from fresh and am not sure if the pot will come to pressure.

Nutrition

Calories: 207kcal | Carbohydrates: 17g | Protein: 28g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 472mg | Potassium: 417mg | Fiber: 1g | Sugar: 14g | Vitamin A: 2613IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg

https://sweetpeasandsaffron.com/instant-pot-ground-turkey-lettuce-wraps/#wprm-recipe-container-30630

White Chocolate Chip Cookies - to try

 

Ingredients 

• 3 Tablespoons Coconut Flour 

• 2 Tablespoons Coconut Oil 

• 1-1 1/2 Tablespoons Honey or Maple Syrup 

• Pinch of salt 

• 2 Tablespoons White Chocolate Chips 

Directions 

1. Preheat oven to 350 degrees. 

2. Use a food processor or blender to mix coconut flour, coconut oil, honey and salt together. 

3. Add white chocolate chips and mix until chips are evenly distributed in cookie dough. 

4. Use a round 1/2 tablespoon measuring spoon to scoop out each cookie. 

5. Place cookies on a parchment lined cookie sheet. You will have 10-12 small cookies. 

6. Bake cookies for 8-10 minutes or until they are golden brown. 

7. Let cookies cool before removing from the cookie sheet. They will crumble if you try to remove them before they are cooled

From the Coconut Mama's Coconut Flour Cookbook

Cauliflower Muffins - to try

 

• 2 cups cauliflower rice or a 10-oz bag of frozen cauliflower rice
• ▢¼ cup onion, diced
• ▢1 cup cheddar cheese, shredded
• 1 Tbsp dried onion flakes
• ▢1/2 tsp garlic powder
• ▢¼ tsp sea salt
• ▢1 egg, lightly beaten large or extra large

Instructions

• Preheat oven to 350 °F.
• Mix cauliflower rice, diced onion, shredded cheddar cheese, and seasonings in a large bowl. 
• Stir egg into cauliflower mixture.
• Scoop mixture into mini or regular muffin tins coated to prevent sticking. The yield will be about 24 mini muffins or 8-9 regular sized muffins.
• Press mixture down with the back of a spoon or fingers.
• Bake for 25 minutes or until firm and starting to brown.
• Gently remove from tins and enjoy!

https://www.dinner-mom.com/cauliflower-muffins-recipe/#wprm-recipe-container-15288

Notes

Variation - combine a 10-ounce bag of frozen cauliflower rice that includes seasonings. Add 1 egg and 1 cup of cheese and bake according to instructions. Frozen cauliflower rice does not need to be defrosted first.

Cauliflower Muffins - to try

 

CAULIFLOWER MUFFINS 

These Cauliflower Muffins are cheesy and delicious, with no discernible cauliflower flavor!  Low carb, gluten free, and nut free – even the kids will love them!

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SCALE

INGREDIENTS

• 2 cups riced, raw cauliflower
• 2 large eggs, beaten
• 2 Tbsp melted butter
• 1/3 cup grated parmesan cheese
• 1 cup grated mozzarella cheese
• 1 cup grated cheddar cheese
• 1 Tbsp dried onion flakes
• 1/4 tsp sea salt
• 1/2 tsp garlic powder
• 1/2 tsp baking powder
• 1/4 cup coconut flour

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INSTRUCTIONS

1. Preheat oven to 375 degrees Fahrenheit.
2. Combine the cauliflower, eggs, and melted butter in a medium bowl.
3. Add the grated cheeses and mix well.
4. Stir in the onion flakes, sea salt, garlic powder, baking powder, and coconut flour until thoroughly combined.
5. Divide the batter evenly between 12 oiled silicone muffin cups.
6. Bake for 30 minutes or until golden brown.
7. Turn off the oven and leave the muffins inside for one hour to firm up.
8. Remove and serve warm or cold.
9. Store leftovers in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.

https://www.ibreatheimhungry.com/jalapeno-cheddar-cauliflower-muffins-3/