Chili Beef & Pork Lettuce Wraps

The other day I made amazing scrambled eggs — the Gordon Ramsay way. I don’t think I’ll ever go back to regular scrambled eggs. See here. Anyways, since then the boyfriend and I have decided to try out a few more of his recipes. Of course I had to de-gluten and paleoify them. They came out awesome! So here is the first. (My only tip would be to keep in mind that there are salty ingredients in this dish when you are seasoning with salt.) Watch Gordon make the wraps here.

Chili Beef & Pork Lettuce Wraps

  • 1/2 lb ground beef
  • 1/2 lb ground pork
  • olive oil, for cooking
  • 1 tbsp toasted sesame oil
  • 2 garlic cloves, peeled and finely chopped
  • 2 inch piece of fresh ginger, peeled and finely chopped
  • 1-2 red chilies, deseeded and chopped
  • 1 tbsp raw honey (add a little water and mix/dissolve it if it’s very solid)
  • 1 tbsp fish sauce (red boat brand is good)
  • zest of 1 lime, juice of 1/3
  • 3 green onions/scallions, chopped
  • sea salt and ground black pepper, to taste
  • lettuce! to use as lettuce cups (romaine heart leaves hold up pretty well. Gordon Ramsay suggests using 2 little gem lettuces–I couldn’t find any–separated into leaves)

Dressing:

  • 1 tbsp coconut aminos or tamari (if you’re okay with soy- tamari isn’t paleo but it is gluten free)
  • juice of 1/2 lime
  • 1 tsp sesame oil
  • 1 tbsp olive oil
  • 1-2 tsp fish sauce
  • 1 tsp raw honey
  • 1/2 red chili, thinly sliced
  • small bunch of cilantro, chopped

Directions:

  1. Heat a large frying pan and add a little olive oil. Mix the ground beef and pork together. Season the meat with salt and pepper and mix again to distribute the seasoning.
  2. Add the meat to the hot pan and cook until the meat is crisp and browned. Drain the meat in a strainer so that it will stay crispy. Set it aside.
  3. Wipe the excess oil out of the pan and add the sesame oil. Add the garlic, ginger and chili. Fry with a pinch of salt and the honey for 2 minutes.
  4. Add the drained meat and stir in the fish sauce.
  5. Stir in lime zest and juice. Then add in the green onion, stir for 30 seconds. Take it off the heat.
  6. Mix the dressing ingredients together and adjust to taste.
  7. Spoon the meat into the lettuce cups and drizzle with a little bit of dressing. Ready to eat!


It seems like a lot of ingredients, but if you’re like me and like cooking asian-influenced dishes you might have a lot of these ingredients on hand already. I joined a local farm meat CSA, so I already had the meat in my freezer. I just had to buy chili peppers, a lime, scallions, cilantro, and lettuce “cups”. Also, if you don’t have ground pork on hand I’d just use all beef for this recipe. Hope you like it!!

P.S. Don’t be like me…when putting in/ taking out contacts remember you chopped chili peppers fairly recently. Oww.

Veggie Tuna Salad

  
This is one of my favorite new lunches (or dinners) to make. All you need is a cucumber, a small tomato, some balsamic vinegar, salt and pepper, and of course a can of tuna.

I like using albacore tuna in olive oil. I like Wild Planet brand tuna because it’s dolphin and turtle safe as well as being safer for me since it’s wild caught (not farmed) fish and supposedly it also has lower mercury than traditional canned tuna. Plus is tasty! I’m sure there are other great wild caught tuna brands out there but so far Wild Planet is the only brand stocked at all of the supermarkets I use.

I like that there’s no measuring required and you can throw in whatever you like. I like to throw in scallions, shredded carrot and some lime juice or sometimes a little extra olive oil. And it is amazing with avocado!!! You could also use another vinegar (or none at all-but I find it helps cut some of the extra fishy taste) I’m sure it would be tasty with some apple cider vinegar for instance (I’m gonna try that next time).

You chop and throw everything together in a bowl and mix it up, then let it sit for a few minutes to “marinate” while you make the cucumber “crackers”. That’s it! It takes me about 10 minutes total. And the best part is that it has a ton of protein so it’s actually very filling. I usually have leftovers for a snack later.

Tips:

  • I take the seeds out of my tomato before chopping to help prevent the salad from getting too watery.
  • If you are using tuna in oil, keep most of the oil from the can but if you’re using tuna in water I would recommend draining it and then adding a little bit of olive oil to the salad when you’re mixing.
  • Sometimes I make fried plantains aka tostones aka patacones to use as “crackers”. It’s delicious. Do it.