Mold Detox Friendly Basil & Oregano Ground Beef Lettuce Cups
Crisp butter lettuce cups cradling a savory, herb-loaded beef filling make for a meal that feels fresh and satisfying all at once — and it comes together in well under 30 minutes for four people. Grass-fed ground beef is browned with finely diced carrot and zucchini, then finished with a bright hit of fresh lemon juice and a generous handful of torn basil and chopped oregano, so every bite is clean and vibrant. The ingredient list is deliberately straightforward: no sauces from a jar, no fermented condiments, no aged or processed anything — just whole foods that keep things simple for anyone navigating a mold-conscious approach to eating. Turmeric adds a warm, golden note to the filling while also pulling its weight as a functional spice, and the scallion greens bring mild onion flavor without the fructan load of the white bulb. Butter lettuce leaves act as natural, edible cups that keep the whole dish grain-free and light, so you're not weighing down a clean meal with unnecessary fillers. Serve them straight from the skillet while the filling is still warm and the herbs are fragrant — these are best eaten immediately, which honestly isn't hard to do.
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Learn more →Ingredients
4 servings
- 1 lb grass-fed ground beef
- 2 tbsp olive oil
- 4 scallions (green tops only), thinly sliced
- 1 medium zucchini, finely diced
- 1 medium carrot, finely diced
- 1 tsp dried oregano
- ½ tsp ground turmeric
- ½ tsp sea salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 2 tbsp fresh lemon juice
- ¼ 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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