With busy schedules it is easy to just grab convenient food that is not necessarily healthy. I’m always trying to create meals that are full of balanced nutrition, flavor and freshness. Here’s a great recipe for ketogenic vegetarian lettuce wraps I designed.
- 4 whole Romaine lettuce leaves
- 1/4 cup chopped fresh parsley
- 1 cup spinach
- 2 free range eggs
- 8 pitted black Greek olives
- 2 – 3 teaspoons MCT oil
- 2 tablespoons water
- 3 oz Kite Hill dairy free cheese spread
- 1 teaspoon fennel seeds
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon fresh cracked black pepper
Wash lettuce leaves and keep whole. Saute parsley, spinach, fennel seeds, turmeric, pepper in the MCT oil with 2 tablespoons of water on medium heat 5 minutes. Scramble in 2 whole eggs into same pan and cook 5 more minutes or until eggs are done.
Spread Kite Hill dairy free cheese into the whole Romaine leaves, scoop cooked ingredients and divided evenly into Romaine leaves then top with olives. Serve warm and fresh.
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Dr. Christie Smirl has over 25 years of medical experience. She completed a Doctorate of Ayurvedic Medicine from American University of Complimentary Medicine as well as Nurse Practitioner and Master of Science from Loma Linda University. Dr. Christie is also an E-RYT 500 Yoga Teacher Trainer YACEP, Reiki Master/Teacher, Tantric Energy Healer and Musician.