Friday, May 24, 2013

Mushroom and Walnut Lettuce Wraps

Here is a wonderful and healthier alternative to traditional lettuce wraps.  Using a combination of mushrooms and chopped walnuts makes this vegetarian version hearty, but without the need to cook meat, it comes together in a snap!  I had heard of using walnuts as a meat alternative, but this was my first attempt and I think it worked wonderfully in this application!  Everything but the last five minutes of cooking can be done ahead of time making the dinner rush a breeze.  I can't wait to find other ways to incorporate walnuts into my homemade meat alternatives!  Using them is another great way to cut back on processed fake meats and incorporate healthy whole foods into more meals.  


3 Tbsp olive oil
8 oz button mushrooms, chopped
1 C walnuts, chopped
1 can sliced water chestnuts, minced
1/2 C onion, chopped
4 cloves garlic, minced

Stir Fry Sauce
3 Tbsp soy sauce
2 Tbsp brown sugar

Special Sauce
1/4 C sugar
1/3 C water
2 Tbsp soy sauce
2 Tbsp rice vinegar
2 Tbsp ketchup
1 Tbsp lemon juice
1/4 tsp sesame oil
1 Tbsp spicy mustard
2 tsp hot water

garlic chili paste, to taste
8 large lettuce leafs (we used red leaf, but iceberg would work well too)


  1. To make the special sauce, begin by dissolving the sugar in the water in a small bowl.  Add the soy sauce, rice vinegar, ketchup, lemon juice, and sesame oil and whisk to combine.  
  2. In a separate small bowl whisk together the mustard and hot water.  Add this mixture to the rest of the special sauce.  Chill until ready to use.
  3. Make the stir fry sauce by whisking the ingredients together in a small bowl.
  4. Heat the oil in a skillet over high heat.  Add the mushrooms, walnuts, water chestnuts, onion, and garlic to the pan.  Stirring frequently, cook for 3 minutes until the mushrooms begin to release their liquid.  Add the stir fry sauce and cook an additional 2 minutes.  
  5. To serve, scoop hot filling into a leaf of lettuce and top with the special sauce.  Add as much garlic chili paste as you like.  I like spice, so I added about 2 tsp to each wrap.  Enjoy!

Monday, May 20, 2013

Weekly Menu

Happy Monday!  We had probably the busiest weekend since having our oldest child 4 years ago.  It was crazy, but loads of fun!  We had birthday celebrations with friends and family, dance classes, my nephew's t-ball game, it was awesome and the kids were champs!  :)  Best of all, my husband and I went out on a date!  We not only got to see a movie, but a movie on its opening weekend!  You parents out there understand how amazing that is, right?  There was also a fantastic run to the farm.  It may be my biggest haul ever.  All the extra veggies that go into my daily smoothies take a lot of time to prep, but it is so worth it!  We got some spinach, red leaf lettuce, kale, garlic, sweet Maui onions, carrots, bok choy, beets and strawberries.  With all this food, we will be making the following meals this week:

  • Mushroom and Walnut Lettuce Wraps with Sauteed Ginger and Garlic Bok Choy
    • using the red leaf lettuce, sweet Maui onion, garlic, and bok choy

  • Bean, Brown Rice, and Cheese Burritos with Simple and Tasty Broiled Nachos
    • using the garlic and sweet Maui Onion

  • I will be having my Rainbow Smoothie for lunches
    • using the spinach, kale, beets (and their greens), and carrots

  • We will be enjoying the strawberries for dessert