• 1 Tbsp coconut oil
• 1 pound ground turkey
• 1 cup shitake mushrooms
• 1 cup shredded cabbage
• 1 8 ounce can water chestnuts drained and chopped
• 3 garlic cloves minced
• 2 Tbsp ginger minced
• 1/3 cup coconut aminos
• 1 Tbsp sesame oil
• 1 Tbsp rice vinegar
• ¼ cup sliced green onions
• 1 head romaine lettuce

Heat skillet to medium/ high heat. Add coconut oil.  Add ground turkey and cook until brown.  Add cabbage, mushrooms, water chestnuts, garlic, ginger, coconut aminos, sesame oil, and rice vinegar and cook for about 5 min. Add green onions and cook for 1 minute.  Spoon into romaine lettuce.