Low FODMAP Basil & Oregano Ground Beef Lettuce Cups
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4 servings
- 1 lb grass-fed ground beef
- 2 tbsp olive oil
- 4 scallions (green tops only), thinly sliced
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- 1 medium zucchini, finely diced
Ingredient noteA serving of up to about 1/3 of a zucchini is low in FODMAPs. This recipe contains about 1/4 of a zucchini per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid zucchini, please tap it and change its rating to Red.
- 1 medium carrot, finely diced
- 1 tsp dried oregano
- Ā½ tsp ground turmeric
- Ā½ tsp sea salt
- Ā¼ tsp black pepper
- 2 tbsp fresh lemon juice
- Ā¼ cup fresh basil leaves, roughly torn
- 2 tbsp fresh oregano leaves, roughly chopped
For serving
- 1 head butter lettuce, leaves separated and washed
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering.
- 2
Add the diced carrot and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the zucchini and the green tops of the scallions and cook until the vegetables are tender and the scallion tops are wilted, about 3 more minutes.
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