Low FODMAP Garlic-Rosemary Lettuce Cup Bites

Total time30 min

Prep time15 min

Cook time15 min

Low FODMAP Garlic-Rosemary Lettuce Cup Bites

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Ingredients

4 servings

For the lettuce cups

1 head butter lettuce, leaves separated and trimmed into cups

For the filling

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 lb ground turkey
4 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
1 tbsp fresh rosemary, finely chopped
½ tsp ground turmeric
¼ tsp ground ginger
1 medium zucchini, finely diced
Ingredient note
A serving of up to about 1/3 of a zucchini is low in FODMAPs. This recipe contains about 1/4 of a zucchini per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid zucchini, please tap it and change its rating to Red.
2 medium carrots, finely diced
2 tbsp coconut aminos
1 tbsp apple cider vinegar
½ tsp salt, or to taste

For serving

2 tbsp fresh parsley, roughly chopped (optional)
1 lemon, cut into wedges (optional)

Instructions

1
Separate the butter lettuce into individual leaves, selecting the 12 most cup-shaped ones. Trim the base of each leaf so it sits flat. Arrange on a serving platter and set aside.
2
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering.

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