Breastfeeding Friendly Ginger-Scallion Mushroom Lettuce Cups
Crisp butter lettuce cups filled with savory ground turkey and finely chopped cremini mushrooms make for a meal that feels fresh and satisfying without weighing you down ā exactly what you need when your body is working hard. The filling gets its depth from grated fresh ginger, minced garlic, and turmeric, all of which bring bold, warming flavor while keeping the ingredient list clean and wholesome. Coconut aminos stand in for soy sauce, so the whole dish stays free of common additives and processed ingredients that can sneak into takeout-style recipes. The carrot adds a subtle sweetness and a little extra nutrition, while the scallions layered in at two stages give the filling a bright, aromatic lift. Everything comes together in one skillet, which means less cleanup and more time to actually sit down and eat. A squeeze of lime and a handful of fresh cilantro at the end tie it all together beautifully, though the cups are completely delicious even without the garnishes.
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Learn more āIngredients
4 servings
For serving
- 1 head butter lettuce, leaves separated and washed
- 1 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
For the filling
- 2 tbsp coconut oil
- 1 lb ground turkey
- 8 oz cremini mushrooms, finely chopped
- 4 scallions, thinly sliced (white and green parts separated)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fresh turmeric, grated (or Ā½ tsp ground turmeric)
- Ā½ tsp salt, plus more to taste
- 1 medium carrot, finely diced
Instructions
- 1
Heat 2 tbsp coconut oil in a large (12-inch) skillet over medium-high heat until shimmering.
- 2
Add the carrot and the white parts of the scallions and cook, stirring occasionally, until the carrot is slightly softened and the scallion whites are translucent, about 3 minutes.
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