Lettuce wraps are so good in the summer!  You can get really creative with these; Italian Style, Mexican, Thai, you name it!  Here a couple of ideas for you.  If you have never tried Tempeh.  It is worth trying.  It is firmer and more meaty than tofu.  It absorbs a marinade so well.  It’s high in protein and very inexpensive!  Go for organic any time you are getting soy products.

 

Spicy Tuna Cakes in Collard Green Wrap

2 T melted coconut Oil
10 ounces canned tuna packed in water, drained
2 scallions, thinly sliced
2 T finely minced fresh cilantro
1 1/3 cup mashed baked sweet potato
finely grated zest from 1/2 lemon
2 large eggs
1/2 tsp red pepper flakes
Kosher salt
Freshly ground black pepper

Directions:
1) Preheat oven to 350°F. Grease a Cast iron skillet or sheet pan.

2) In a large bowl, mix together the tuna, scallions, and cilantro. Add the mashed sweet potato to the tuna mixture. Gently combine.

3) Then, mix in the lemon zest, the two tablespoons of coconut oil, eggs, and red pepper flakes. Season with salt and pepper to taste. I use my hands to mix everything together.

4) Scoop about a quarter cup of the mixture and form into a patty. Should make 8 patties.

5) Bake the tuna cakes for 20-25 minutes or until an inserted toothpick comes out cleanly.

6) Transfer the cakes to a wire rack to cool.

Nutrition Info:

2 Patties equal one serving:

214 Calories

11g Carbs

18g Protein

10g Fat

Curried Chicken

8 oz. Leftover Chicken Thighs cut up or ripped into pieces

1 TBS  finely chopped Red Onion

2 TBS Shredded Carrot

2 TBS Raisin

2 TBS Coconut Milk

2 TBS chopped Cilantro

2 tsp Apple Cider Vinegar

2 tsp Maple Syrup

Pinch of each: curry powder, garam masala, cumin, and cayenne

Mix it all together and serve in lettuce!

Nutrition Info:

366 Calories

30g Protein

13g Carbs (If you leave out the rice this goes down to 9g carbs)

20g Fat

 

 

Tempeh Avocado & Pickled Red Onion

Makes two servings

Marinade for the Tempeh

1 package Tempeh Slice in half and then into 8 strips

1/2 Cup Tamari

1 Inch piece Ginger Grated

2 Garlic Cloves

1 TBS Rice Vinegar

1 TBS Toasted Sesame Oil

Sliced Red Onion

Lemon juice and salt

Avocado

Cilantro

Hot Sauce

Rice is optional

Directions:

1. Steam the tempeh in boiling water for about 7 minutes.  This is crucial.  If you have ever tried to make tempeh at home and didn’t steam it then I suggest you try it again.  It changes the flavor of it and allows it to absorb the marinade.

2. Marinade the Tempeh for a least a few hours or overnight.

3. Then you can grill it or sear it in a pan or even just microwave it for a fast fix.

4. Put the sliced red onion in the lemon or lime juice with salt for a few hours or even better overnight.

5. Smash the avocado with the hot sauce, and cilantro in a mortar and pestle if you have one or just use a fork.

To assemble:

Layer in this order.  An 1/8 cup of rice,  one piece or two of tempeh,  then a spoonful of the avocado smash, and a few red onion slices.

Nutrition Info:

300 Calories

20g Protein

25g Carbs (If you leave out the rice this goes down to 9g carbs)

14g Fat