AIP Friendly Ginger-Turmeric Romaine Lettuce Cups with Carrot
These vibrant lettuce cups bring together warm, golden spices and tender ground chicken in a way that feels both light and deeply satisfying. The combination of fresh ginger and turmeric bloomed in coconut oil creates an aromatic base that makes the whole kitchen smell incredible, while shredded carrot adds a subtle sweetness and a little texture to every bite. Coconut aminos stand in beautifully for soy sauce, delivering that savory, slightly sweet depth without any of the legume or grain concerns that can make Asian-inspired dishes tricky to navigate on an elimination protocol. A splash of apple cider vinegar brightens everything up and helps the glaze cling to the filling just right. Crisp romaine leaves do double duty as both vessel and vegetable, keeping things grain-free and refreshing against the warm, spiced meat. Fresh cilantro and mint are optional but genuinely worth adding — they lift the whole dish and make it feel restaurant-worthy. This is the kind of weeknight meal that proves eating within tight dietary boundaries doesn't have to mean sacrificing flavor or fun.
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Learn more →Ingredients
4 servings
For the filling
- 1 lb ground chicken
- 2 tbsp coconut oil
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- 2 medium carrots, peeled and shredded
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- ½ tsp salt
For serving
- 1 head romaine lettuce, outer leaves separated and trimmed into cups
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Separate the romaine leaves, selecting the largest, most cup-shaped outer leaves. Trim the base of each leaf so it sits flat. Arrange on a serving platter and set aside.
- 2
Heat the coconut oil in a large (12-inch) skillet over medium heat until shimmering.
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