These little lettuce cups pack a serious amount of flavor into a light, handheld bite — sweet from maple syrup, tangy from apple cider vinegar, and warmly spiced with fresh ginger, turmeric, and Ceylon cinnamon. The glaze comes together with coconut aminos instead of soy sauce, which means you get that savory-sweet depth without any of the ingredients that commonly derail an elimination-style protocol. Ground turkey soaks up the glossy reduction beautifully, and the whole skillet comes together in under 20 minutes. Crisp butter lettuce leaves do double duty as both vessel and freshness, while shredded carrot and cilantro add color and a little crunch on top. Serving four people from one pan makes this a genuinely practical weeknight option, not just a special-occasion project. A squeeze of lime at the end brightens everything and ties the whole bowl together in the best way.
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AIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid pure maple syrup, please tap it and change its rating to Red.
In a small bowl, whisk together the coconut aminos, maple syrup, and apple cider vinegar until combined. Set aside.
Heat the coconut oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the white parts of the scallions and cook, stirring, until softened and fragrant, about 1–2 minutes.
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