If you are familiar with our clinic, you know how familiar we are with food allergies and sensitivities!
Food allergies and sensitivities can be relevant in an array of health concerns and conditions. For example, dairy consumption has been shown through clinical studies to increase mucous production. This might be valuable information for someone living with allergies, chronic congestion, or frequent sinus infections! In addition, cow milk specifically has been linked with recurrent otitis media (ear infections) in children. What if you could prevent your child from getting recurrent ear infections, countless rounds of antibiotics, or even surgery for tube placement simply by removing cow milk from their diet?
Another common food that many people are sensitive or allergic to is gluten. How common? In one study, gluten sensitivity was identified in 40-50% of children with autism spectrum disorder, while 41.9-37.5% had a predisposition to Celiac disease; an auto-immune form of gluten intolerance.
Thyroid conditions have also been shown to have negative effects by gluten consumption. In one study, patients with Hashimoto’s Thyroiditis, an autoimmune condition, experienced decreased thyroid antibody titers and increased vitamin D levels through a gluten-free diet.
We understand how challenging diet changes can be. However, having yummy recipes the whole family will enjoy can make the journey easier! These chicken lettuce cups are a great recipe to try with summer heat in full swing; no oven required! I like to make a double batch so I can have leftovers for lunch. You can always substitute a gluten-free or corn tortilla if using lettuce leaves is not appealing.
Chicken Lettuce Cups with Hoisin Sauce
- 1 Tblsp canola oil
- 2 cloves garlic, finely minced or pressed
- 1 tsp minced ginger
- ½ cup small-dice carrot
- ½ cup small-dice celery heart
- ½ cup small-dice red bell pepper
- 3 green onions, white and green parts, chopped
- 1 (5-ounce) can water chesnuts, chopped to pea size
- 1 ½ pounds ground dark meat chicken
- 2 Tblsp chicken broth
- salt
- 6 Tblsp Hoisin Sauce (recipe below)
- 1 Tblsp rice vinegar
- fresh ground pepper
- butter or iceberg lettuce leaves
- sriracha sauce
Instructions
- Heat the canola oil in a nonstick wok or skillet over medium heat. Add the garlic and ginger, and cook, stirring, for 30 seconds, until fragrant and golden.
- Add the carrot, celery, bell pepper, green onions, and water chesnuts and cook for 4 minutes, stirring often.
- Add the ground chicken and broth and increase the heat to high. Sprinkle with a large pinch of salt. Cook, stirring often with a wooden spoon or spatula and breaking up the chicken into crumbles, for 4 minutes, until no longer pink and starting to brown.
- Add 3 tablespoons of the Hoisin Sauce, reserving the rest for serving alongside the lettuce cups. Stir in the rice vinegar, bring to a simmer, reduce the heat to low, and cook at a slow simmer for 3 minutes. Adjust the salt and pepper to taste.
- Serve with the lettuce leaves. Each diner makes his or her own bundles by spooning about 2 tablespoons of chicken into each leaf, topping with a little of the remaining Hoisin Sauce, wrapping it up, and eating!
Hoisin Sauce
- ¾ cup coconut amino acids
- 2/3 cup orange juice
- 2 cloves garlic, finely minced or pressed
- 1 tsp minced ginger
- 1/8 tsp cayenne pepper
- ¼ tsp Chinese five-spice powder
- ¼ tap salt
- ¼ cup brown sugar
- 1 tblsp molasses
- 2 tsp cider vinegar
- ¼ cup cold water
- 1 tablespoon cornstarch or tapioca starch
Combine the coconut amino acids, orange juice, garlic, ginger, cayenne, five-spice powder, and salt in a small heavy pot and stir well. Bring to a simmer over medium heat. Add the sugar and molasses and stir well. Add the vinegar. In a small bowl, whisk together the cold water with the cornstarch until smooth, then add it to the pot. Bring to a simmer. Reduce the heat to low and cook, stirring with a wooden spoon, until thickened up a bit, about 4 minutes. Makes 1 ¼ cups that will keep for 1-2 weeks, covered, in the refrigerator.
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