First off – I’ve been getting so much great feedback from people that have tried my recipes!! Thank you guys! You seriously have no idea how excited that makes me! I’m so glad you’ve been loving my dishes. If you make one, let me know! Tag me on Instagram! I love seeing the beautiful meals you’re making for yourself and your family!! 🙂
OK – so question: What is everyone watching on Netflix right now!?
I am currently watching Unreal…the TV drama based on the behind-the-scenes world of The Bachelor.
For those that eat, sleep and breathe BachelorNation, like Yours Truly, it is a fascinating show. For those whose cup of tea is not Chris Harrison, then you’d probably not be into it.
Another movie I just watched, was The Case for Christ.
This I highly recommend. I recognized the title from the book series that my parents had in the house growing up. I always love to read about people trying to disprove Christianity, only to become completely converted and huge proponents of the faith. And this movie/book did not disappoint.
Anywho. Whenever you watch Netflix, delicious food is always a must, am I right?
Most people, at least in NYC, will go with a takeout order. Netflix and Seamless. Well…given my Specific Carb Diet…takeout is not really my thing.
But cooking is!
So this delightful dish is reminiscent of one of my favorite appetizers of my gluten-consuming youth: PF Chang’s Lettuce Wraps! Oh dang. I used to love going to PF Chang’s with my friends. I’d get the Lettuce Wraps, and then we’d top it off at Coldstone Creamery next door. Cake batter with cookie dough, Oreos and peanut butter. Oh man. That was my Go-To order.
Someday I’ll figure out how to make that SCD style. haha
But these Lettuce Wraps. Dang. They are GOOD.
Crispy romaine leaves stuffed with spicy and flavorful, wholesome ingredients, all in a fun, interactive meal that will get your kids begging for more veggies!
It’s Gluten Free, Vegan and Specific Carb Diet friendly. And it can be easily adapted – you can add some chicken or white fish on top for the carnivores at the table to add to their wraps. Or to make it fully SCD, sub riced cauliflower for the grain!
Speaking of grain, this particular recipe calls for millet, which is an ancient Gluten-free grain from Africa, that is actually in the seed family. It has a deliciously sweet and nutty flavor and is incredibly high in protein. But the best part is that it literally cooks up in 20 minutes!
But you could also sub quinoa or rice for the millet, if you’ve got those in the pantry.
Here’s What you Need: (Serves 4-5)
1 cup millet cooked in 2 cups vegetable stock (Or rice/quinoa) (SCD: Sub riced cauliflower)
1/2 head of cauliflower, broken into florets and steamed
1 bunch of asparagus, ends trimmed, and chopped
2 large carrots, diced
1 red bell pepper, diced
1 yellow onion, diced
3 garlic cloves, minced
1 Tbsp fish ginger, grated on a microplane
1 heaping Tbsp curry powder
1 cup vegetable stock
Juice of 1 lime
14 drops pure liquid stevia – or 2 tsp honey/agave
1/2 can of coconut milk (light or regular)
Romaine lettuce leaves – about 3 per person
Green onions, chopped
Chopped cashews or almonds
Cook the millet per package directions, until it absorbs all the liquid, about 20-25 minutes. When it has absorbed all the stock, fluff it with a fork, and add salt to taste.
Meanwhile, prep the veggies and steam the cauliflower for about 5 minutes, until the florets are somewhat tender, but not fully cooked. Remove steamer basket, and shock them by rinsing under cold water. Set aside.
Then, in a big pan, sautè the onion and carrots in 1 Tbsp EVOO, salt, pepper, and curry powder. Allow them to cook for about 5 minutes on medium heat, until the onions have softened. Next, add the asparagus, and let it cook for about 3 minutes. Then, stir in the peppers. Let them cook for about 2-3 minutes. Then, stir in the garlic, ginger, and steamed cauliflower. Let those cook for about 4 minutes. Pour in the vegetable stock, lime juice, and stevia drops. Let that warm through. Finally, stir in the coconut milk and let it warm through.
Serve by filling a lettuce cup with millet (or grain of choice), your veggies and sauce, and garnish with cilantro, green ions, and chopped nuts. I also served a little extra sauce on the side for dipping. YUM!!
This meal was fabulous! Crunchy, fresh, spicy, cooling, slightly sweet – just perfect!
These Curry Lettuce Wraps had a lot going for them. Not only were they beautiful to the eye, but they were also really flavorful! There was a warm, sweet-heat from the ginger and curry, which was compliments do beautifully by the cold and crunchy lettuce cups!
And the millet was nutty and wonderfully chewy. It soaked up the sauce brilliantly. I’m telling ya – I made this for my family, and they joked that they could drink the sauce, it was so good! Creamy and luxurious – just how a curry should be!
The touch of fresh cilantro and crunch of the cashews finished the dish stupendously!
And any leftovers would be superb in a omelet in the morning for breakfast, or as topper for a salad or grain bowl for lunch, too!
OK – time to do a face mask and get ready for bed!
See ya tomorrow!
What are you watching on Netflix right now?
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