My husband and I are catching a flight out of the cold midwest and spending the next five days in sunny Arizona. My hope is by the time we return, warmer temperatures will be here to stay! Even though it may not feel like spring outside, I'm noticing a change in the way I am eating. I'm done with the winter soups and stews, and have moved on.
Just as my wardrobe is switching over to brighter colors and lighter materials, the foods I'm craving for are lighter and brighter too! I've been eating more salads and (even though they aren't 100% in season here) more berries. Fish and greens have replaced roasts and starchy vegetables. I feel lighter, more energetic and ready to get outside on a more regular basis.
If only the weather would cooperate.
Oh well, at least I'll have 5 days to soak up all the Vitamin D I can!
Here's a nice recipe as you transition into spring eating. I adore lettuce wraps, but the always end up too salty when I get them at restaurants (not to mention all the other junk they may add). You can easily use different kinds of lettuce for the wrap as well - I used radicchio for this meal and it was perfect!
Chicken Lettuce Wraps
1 large carrot, diced
2 stalks celery, diced
1 red bell pepper, diced
1 yellow or orange bell pepper, diced
1 clove garlic, minced
1 c cooked chicken breast, diced or shredded
1 c cooked brown rice or quinoa
crushed red pepper flakes, to taste
1 head radicchio or your favorite lettuce
4 scallions, sliced - white and light green parts
Start by sauteing your carrot, celery, bell peppers and garlic in some olive oil. After your veggies are soft (about 5-7 minutes) add your chicken and rice. Give the pan a couple glugs of soy sauce and sprinkle in some red pepper flakes. Cover and turn the heat to low. Cook for another 5-7 minutes, or until flavors have combined.
Meanwhile, separate your leaves from the head of lettuce. Be careful so that you keep them in tact.
Fill each lettuce "cup" with chicken mixture, top with scallions and enjoy!