Now that summer is in full swing, the weather is warm (or HOT depending on where you live), our eating habits and the foods we crave change. First of all there are more choices of fruits and vegetables available this time of year. So many to pick from, sweet tasting, crispy texture, bright colors, and fun to eat at any meal. Throw fruit in your salads, have veggies with your breakfast, put fruit or veggies on the grill, make a pizza with fruit and veggies! YUM. One if the things you may find is that a lot of the foods you might usually love to eat don't sound good this time of year. I personally find myself not a fan of Italian food because of how heavy it can be.
We may find ourselves eating a bit lighter, maybe not wanting to eat full meals or craving lighter foods such as more fruits and vegetables, fish, chicken or turkey instead of a lot of red meat. It's a seasonal thing!!! This is why it is so much fun for me to share recipes and ideas with you, sometimes we have a hard time looking outside the box and staying with what we know, there is comfort in that. Let me help you look outside the box and say that it is okay to have lunch for breakfast or breakfast for dinner or dinner for lunch, veggies in the morning, a bowl of fruit at night, a smoothie for lunch. Summer is a good time to keep your meals loaded with healthy whole food options, try to stay away from the processed packaged foods, because there are so many more options to choose from. Savor your choices and feed your soul with the good stuff! Here is a light breakfast, lunch or dinner option.
Thai Turkey Wraps
1 lb ground turkey (you can also use ground chicken)
2 tbsp olive oil or coconut oil
4 cloves garlic, minced
1 small shallot, chopped
1 red bell pepper sliced thin
2 serrano chiles, minced
1 tbsp coconut aminos
½ cup fresh basil
Juice of 1 ½ limes
¼ tsp fresh ground black pepper
Pinch of salt
Lettuce leaves (butter lettuce is the easiest for these)
¼ cup chopped cashews- optional
Heat 1 tbsp coconut or olive oil, add the shallots, bell pepper and garlic, about 3-4 minutes. Remove from the pan.
In the same pan heat the remaining tbsp of oil, add the ground turkey or chicken. Cook breaking up the turkey until browned, about 5 minutes.
Add the chiles to the meat and cook an additional minute. Then add shallot mixture back in and cook until heated through about 1-2 minutes. Remove from the heat and add the basil, lime juice and cashews of using.
Spoon turkey mixture into each lettuce leaf and serve.