Tag: refined sugar-free

Lettuce Wraps with Tangy Asian Slaw (Gluten- and Refined Sugar-Free)

Lettuce Wraps with Tangy Asian Slaw (Gluten- and Refined Sugar-Free)

Savory meat filling in a cool lettuce wrapI’m obsessed with things wrapped in lettuce. Which seems an appropriate response to having a gluten allergy, since buns and bread are effectively off the table. Every week I eat at least one dish that uses crisp romaine or butter lettuce leaves as the vessel with which I deliver said deliciousness into my belly.

I’m also a fan of simplicity and this recipe couldn’t be easier. You can even be super lazy and just buy grocery store Hoisin sauce, although for anyone with celiac, that’s a risky proposition, as most store bought brands contain soy sauce. Also if you don’t make the sauce from scratch, you’re missing a huge part of what makes this dinner so flavorful and awesome. Moral of this paragraph? Make the sauce. In fact, make a double batch.

What makes my lettuce wraps different from the mainstream recipes out there is the addition of more veggies. The best thing about Asian cuisine, to my mind, is the ease with which all sorts of vegetables can slide into a dish all stealth-like and punch up the color, crunch and fiber quotient while making only a modest flavor difference. Typically the sauce situation takes care of that. So I say “more veggies for all!” Seriously though, add even just one additional veggie to your stir fries or your take-out from now on. Your body and your taste buds will thank you.

Savory filling in a cool lettuce wrapSince I didn’t want to monkey with the original filling recipe too much except to add bamboo shoots, I opted to veg-ify this recipe with the addition of a crisp coleslaw, reminiscent of cucumber salad. Packaged broccoli slaw is my favorite mixture to use for this crunchy condiment, although last time when I couldn’t find it, I subbed a lovely kale, cabbage and Brussels sprout slaw to which I added shredded carrot. Basically whatever shredded veggie combo strikes your fancy ought to do the trick. Toss a handful of that in a tangy dressing infused with sesame oil and chili flakes, chill briefly before serving and you have a bright garnish that almost steals the show. Almost. There’s still that dreamy sauce…

Another great thing about this recipe is that you can make it with whatever protein your heart desires. Organic, grass-fed beef makes a bomb lettuce wrap, but you’ll usually find them made with ground dark-meat turkey in my household. Even the roommate can’t get enough of these and he generally likes to eschew my healthy cooking as dramatically unsatisfying by virtue of it being gluten free.

Meaning he rarely eats my food, out of principle.

This recipe however, makes him say, “Principles be damned!” Actually that’s never happened. But since he’s happily munching away on these as I type, that must be what he’s thinking, right?

Point is, you’re going to want to make this your something delicious today.

Lettuce Wraps with Tangy Asian Slaw (Gluten and Refined Sugar-Free)
  • 1/4 cup gluten-free soy sauce or tamari
  • 1 T organic cornstarch
  • 2 T rice vinegar
  • 1 T mirin (rice wine)
  • 1 tsp toasted sesame oil
  • 1 tsp Sriracha, adjust to taste
  • 2 T honey
  • 1 T fresh ginger, minced
  • 2 T grapeseed oil (or other neutral tasting oil)
  • 1 pound organic ground turkey, chicken, pork or beef
  • Kosher salt and freshly ground black pepper, to taste
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 (8-ounce) can water chestnuts, drained and diced
  • 1 (8-ounce) can bamboo shoots, drained and diced
  • 2 green onions, thinly sliced
  • 1 head butter lettuce
  • 1 cup Asian coleslaw (recipe follows)
  • Chopped peanuts or almonds
  1. Make coleslaw. Place in fridge to chill for one hour.
  2. In a small bowl, combine soy sauce and cornstarch, whisking until smooth. Add rice vinegar, mirin, sesame oil, Sriracha, honey and ginger, and whisk until well-combined.
  3. In a medium skillet, heat 1 tablespoon of oil over medium-high heat. Add the ground meat,  a pinch of salt and pepper and cook, breaking it into small pieces, until no longer pink (about 5 minutes). Remove the meat from the skillet and set it aside.
  4. Add the remaining tablespoon oil, add the diced onion and cook for 5 minutes, stirring occasionally.
  5. Add the minced garlic and cook until the onion is translucent, about 2 minutes more.
  6. Return the cooked meat to the skillet, add the sauce, and mix to combine. Cook until the sauce begins to thicken (1 to 2 minutes). Remove from the heat, and add the water chestnuts,  bamboo shoots, and green onions.
  7. Take a leaf of Boston lettuce and spoon in about 1/3 cup of the meat. Top with Asian coleslaw and chopped nuts.


Tangy Asian Coleslaw
  • Half bag broccoli slaw mix
  • 1 T gluten-free soy sauce or tamari
  • 1/4 cup rice vinegar
  • 1 T coconut sugar
  • 1 T grapeseed oil
  • 1/2 tsp sesame oil
  • pinch crushed red pepper
  • 1/4 cup cilantro leaves, roughly torn
  1. In a medium bowl, mix together the soy sauce, vinegar, sugar, oils and pepper flakes.
  2. Add slaw mixture and stir to coat.
  3. Chill 1 hour before serving, stirring every so often to coat veggies.
  4. Add cilantro right before serving.



Pumpkin Pancakes with Cranberry-Pecan Compote (Gluten- and Refined Sugar-Free)

Pumpkin Pancakes Cranberry-Pecan CompoteAs a person with food allergies, sometimes I’ll get lucky while traveling and find gluten-free options in places you would never expect. Recently I attended a wedding in Neverwhere, Ohio, and was delighted that the first breakfast in our historic hotel the big city–Lancaster, that is–had gluten-free bread on offer.

I can order a breakfast sandwich?! That is something that never, ever happens. I have forgone breakfast sandwiches for over three years now, so I was understandably delighted.

The irony, however, was that there was something else on the menu that I wanted way way more than a breakfast sandwich. Something that was decidedly NOT gluten free. Something that the women I was traveling with (my mom and her best friend) could not stop raving about: pumpkin pancakes with cranberry-pecan compote. Oh my YUM.

If You Love Me, Lie to Me

Allow me to digress for a moment…I once dated this guy–let’s call him *Frank*–for far longer than was sane or reasonable considering what a poor match we made.

But he did this thing that was so irresistibly charming whenever he ate something I wasn’t allowed to have, it just might have been the glue that kept us together. He would bite into said glutenous item and wrinkle his nose, before describing in detail how disappointing the meal was. Then he’d take another bite and shake his head no, as if to illustrate how lucky I was not to be subjected to such torture.

I found the game delightful. One time, he was eating a bean and cheese burrito–one of my most-missed comfort foods which sadly seem to be gone from my repertoire in the absence of GF tortillas that actually resemble tortillas. He made a face of utter disgust and proclaimed that his burrito was just “too beany.”

I’m fairly certain that this action alone made me love him.

Too Damned Honest

*Frank’s* behavior stands in stark contrast to what my family does. Now, to be fair, we are a family who loves food. We are perhaps more likely to tell you what we ate on our European vacation than which museums we visited or what friends we made. But still, it’s hard when my mom eats a warm croissant so delicate that I can hear the crunch of 100 perfect layers as it reverberates in the part of my chest that acutely feels “lack.” I watch in slow motion as parchment-like crumbs drift gently onto the tablecloth like tantalizing golden snowflakes. Then she TELLS me how good it is. As if I’m not already dying a little inside.

Sigh…This particular memory ends with my mom actually rubbing the pastry on her face in an amorous gesture meant to make her more at one with the croissant. I might be embellishing, but who can tell anymore? All I know is that she didn’t lie to me.

Is that so much to ask?

Same Sh*t, Different Day

And that’s how it began with the pumpkin pancakes. It went something like this:

Me: (getting into the car after an entire day of flying and not eating due to a lack of G-Free options). Hi moms. How’s it going?

Moms: Hi girls. You are gonna love our hotel. It has GREAT breakfasts. Today we had the pumpkin pancakes. They come with a cranberry-pecan compote that is to die for. Oh my word…

Me: Sounds incredible. I’m starving. No chance they’re gluten-free (she asks hopefully)?

Moms: No…But they were goooooooooood. Mmmmm mmmmm! Really fluffy!! So full of pumpkin spice. I’ve never had cranberry compote on pancakes before, have you Lynda? No? No, me neither. Definitely not to be missed.

Me: Ok well I’m sure they have other good things on the menu.

Moms: Oh I’m sure, but these pancakes were reaaaaaaallly something. I’m thinking they’d be great for Christmas breakfast, don’t you think so Lynda? Just marvelous, really…


Suffice to say, I dreamt about pumpkin pancakes that night.

My Loss=Your Gain

The silver lining to this story, my friends, is that I came home on a mission.

A delicious mission.

And hopefully you will reap the benefits of it as much as I’m getting to. We start with a crazy healthy pancake recipe–one of the pumpkin-iest pumpkin recipes I’ve made. These babies actually qualify as paleo and are only mildly sweet, so they pair perfectly with your choice of toppings. One point that is particularly noteworthy: flax seed and meal is very delicate and will only stay fresh if you keep it frozen. Your best bet is to buy a small quantity of flax seeds in the bulk bin at your local health food store and grind them yourself. I make all the pancakes at once and then freeze them in a single layer. Then take them straight from freezer to toaster for quick weekday breakfasts.

The cranberry compote is super simple to make, and is bright and tangy with the flavors of orange and pumpkin pie spice. Of course you can serve this as a condiment for poultry or pork, spread it on toast, stir it into oatmeal or spoon it over vanilla ice cream. I make it a day ahead to cut down on prep time and thin a little bit with OJ or water when I’m ready to serve. Toast the pecans and add them at the end so they’re perfectly crunchy.

Pumpkin Pancakes (Gluten-free, Refined-sugar free, Paleo)
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 2 T flax meal
  • 1/2 tsp salt
  • 2-1/2 tsp pumpkin pie spice
  • 1/2 tsp baking soda
  • 1 can pure pumpkin
  • 6 eggs, whisked
  • 2 T coconut oil, plus more for cooking
  • 1/4 cup honey
  • 1 tsp vanilla bean paste (use extract for paleo)
  1. Whisk dry ingredients together in a small bowl.
  2. In another small bowl, whisk wet ingredients.
  3. Pour wet ingredients into dry and stir until combined.
  4. Heat griddle over medium heat.
  5. When beads of water dance on the griddle’s surface, it is ready, Pour approximately 1/4 cup of batter onto the griddle at a time and use the back of a spoon to spread it into a circle.
  6. When small bubbles form on the surface, flip pancakes and cook for another 2 minutes.


Cranberry-Pecan Compote (Refined sugar-free)
  • 1 bag fresh cranberries
  • 3 oranges, zest and juice
  • 1/4 cup + 2 T coconut sugar, or more to taste
  • 1 tsp homemade pumpkin pie spice (see below)
  • 1/4 cup raw pecans
  1. Place cleaned cranberries in a 2 quart saucepan.
  2. Add the zest of three oranges to the cranberries. Halve the oranges, and add the juice. Cook over medium heat.
  3. Stir in coconut sugar and spices. Allow mixture to come to a boil then lower heat to a simmer, stirring occasionally, until most of the moisture has evaporated and sauce has thickened to desired consistency.
  4. Meanwhile in a dry saute pan, toast pecans over medium low heat until fragrant and just starting to brown. Allow to cool. Roughly chop.
  5. To reheat, add 1/4 c of water or orange juice to compote and slowly warm over medium low heat.
  6. Spoon warmed compote over pancakes. Top with toasted, chopped pecans.


Homemade Pumpkin Pie Spice
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp ground clove
  1. In a small bowl, whisk all ingredients together.
  2. Store in an airtight container in a cool dark place.