Breastfeeding Friendly Maple & Apple Cider Glazed Turkey Lettuce Cup Bites
These little lettuce cups pack a serious flavor punch — sweet maple, tangy apple cider vinegar, and a glossy coconut aminos glaze coating savory ground turkey in a way that feels indulgent but is genuinely nourishing. The anti-inflammatory duo of fresh ginger and turmeric makes this filling especially appealing when your body is working overtime, and Ceylon cinnamon adds a warm, subtle depth that ties everything together beautifully. Butter lettuce leaves act as the perfect edible vessel — cool, crisp, and just sturdy enough to hold a generous scoop of that glazed turkey without falling apart. Shredded carrot and fresh cilantro on top bring brightness and a little crunch that makes every bite feel complete. The whole thing comes together in one skillet, which means less cleanup and more time for everything else on your plate. Coconut aminos keep the glaze soy-free and naturally lower in sodium, so you're not loading up on anything you'd rather avoid. Squeeze a little lime over the top and these go from weeknight dinner to something you'd genuinely be excited to eat.
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Learn more →Ingredients
4 servings
For the filling
- 1 lb ground turkey
- 1 tbsp coconut oil
- 3 scallions, thinly sliced (white and green parts separated)
- 1 tbsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- ½ tsp fine sea salt
For the glaze
- 3 tbsp coconut aminos
- 2 tbsp pure maple syrup
- 1 tbsp apple cider vinegar
For serving
- 1 medium carrot, peeled and shredded
- 1 head butter lettuce, leaves separated and washed
- ¼ cup fresh cilantro leaves
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, maple syrup, and apple cider vinegar until combined. Set aside.
- 2
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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