150g - Ground chuck (grain fed, antibiotics free)
1 slice - Hickory smoked bacon
20g - Sunflower seeds
160g - Kohlrabi (sliced)
100g - Carrots (sliced)
75g - Radish (whole)
5g - Porcini mushrooms (dried)
1 - Lettuce leaf (big outer leaf)
1/2 tsp - Coconut oil
Spices: Garlic, Curry, Cayenne
Calories: 712 | Carbs: 34 | Fat: 49 | Protein: 44 | Fiber: 14
I baked a whole batch of bacon strips in the oven until they were nice and crispy. After I took them out of the oven I dried them off with paper towel. I put the rest of the bacon in a Tupperware in the fridge and will use it in the next couple of meals.
I fried the ground chuck with the Porcini mushrooms in a small pan. I added the spices and when it was all nice and brown I drained all the liquid. I put the sunflower seeds in to the lettuce leaf and then put the ground chuck and bacon on top.
The lettuce wrap was very tasty. It was a little spicy and the porcini mushrooms and bacon gave it an amazing taste.
