I read the French Kids Eat Everything book last year. It was a great read–completely fascinating. There were a few things I just couldn’t fathom at this point in my life (with picky eater Milo and problem feeder Sophie), like children eating beets and liver at school lunch. But most of it seemed really attainable and practical, like not giving up when your child doesn’t want to eat what you fixed. Just keep trying over the next days, weeks, and months, and eventually you’ll likely convince someone to have a taste.
Perhaps the most dreamy concept in the book was the idea that French kids eat well (and politely) in restaurants. Try as I might, I just can’t imagine it at the moment. The idea is that it’s a training process–you go enough times and practice enough that everyone gets it, which makes perfect sense.
Well, as grad school students, we only go out to eat about once a month (if that), and I just can’t bear the idea of wrestling and wrangling two tiny people while I’m at a restaurant trying to enjoy a meal I paid for someone else to make. Instead, I opt for making our “take out” meals at home and saving the meals out for date nights with Michael. I’m also sure that as we keep practicing (and the kids get older) that our dining out experiences will get better and better.
Lettuce wraps and egg drop soup are two of our favorites. We’ve got an egg drop soup recipe we’re happy with, but I was still trying to get the lettuce wraps just right. We finally did it!
These little gems are so delicious and savory. There’s lots of flavor, (thanks to ginger, garlic, scallions) and they’re perfect for scooping into little lettuce leaves. Just a really great combination of textures and flavors. Just what I love in a lettuce wrap.
Best of all, these fit perfectly into our dietary restrictions, and there aren’t any mystery additives in them. Yum!
Note on the recipe: Not a chicken fan? I’m sure ground pork or turkey would work. I just don’t care for ground turkey (it’s too strong-tasting to me). You can also grind your own chicken, like we did. We ground our own chicken using a 1 lb. boneless, skinless chicken thighs and our food processor. Worked like a charm!
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- Slow Cooker Butter Chicken (Paleo & Whole30)
- Chicken Zucchini Poppers (Paleo & Whole30)
- Pumpkin Taco Soup (Paleo & Whole30)
- 1 lb ground chicken (we ground chicken thighs in our food processor, but chicken breast works well too)
- 6-8oz button or baby bella mushrooms, finely minced
- 1 (8oz) can water chestnuts, drained and minced
- 2 green onions, sliced
- 2 tsp fresh ginger, minced
- 1 clove garlic, minced
- 1 Tbsp avocado oil (olive or coconut oil would work well too)
- ¼-1/3 cup coconut aminos, GF tamari, or soy sauce
- Lettuce leaves (romaine hearts or iceberg lettuce work well)
- Prepare the filling by heating the oil in a medium sauté pan over medium heat. Add chicken and cook until lightly browned and cooked all the way through.
- Add mushrooms, water chestnuts, green onions, ginger, and garlic. Cook until fragrant and cooked through. Add 4 Tbsp coconut aminos or tamari and stir to coat chicken mixture.
- Add additional sauce as desired (remember you don't want it too wet, or it will make eating your lettuce wraps a very messy, soggy experience).
- Scoop mixture onto lettuce leaves. top with cilantro, if desired, and your favorite dipping sauce.