In his cooking series, Denver’s Nick Massie prepares meals showing how to apply the CrossFit dietary prescription of meat and vegetables, nuts and seeds, some fruit, little starch and no sugar. Today Massie makes Thai turkey wraps.
Massie uses ground turkey for his wraps, seasoning it with salt, pepper and chili and browning it in a hot pan with olive oil. While the meat is browning, he chops garlic and adds it to the pan, then chops mushrooms and adds them along with shredded carrots and chopped cilantro. After the mixture cools down, he adds seasonings: sambal oelek for heat, fish sauce for Thai flavor and tamari for saltiness.
“You want to keep it nice and juicy,” he says. Other chefs use conventional means to turn that juice into a sauce. “Typically they’ll add cornstarch to thicken up that sauce, or sugar kind of coats things too—not really into that stuff.”
Instead, Massie adds some leftover butternut squash soup.
“We’ll bring some sweetness to this without adding refined sugar,” he says.
Massie spoons the finished mixture over lettuce leaves. Finally, he tops off the wraps with chopped cashews and scallions.
Download the recipe here: Thai Turkey Wraps.
Additional reading: CFJ Issue 21: Zone Meal Plans by Greg Glassman, published May 1, 2004.