Breastfeeding Friendly Beef & Zucchini Lettuce Bowl with Coconut Aminos
Crisp butter lettuce cups filled with savory ground beef, tender zucchini, and sweet carrot make for a meal that feels fresh and satisfying without requiring a ton of effort in the kitchen. The sauce comes together with coconut aminos instead of traditional soy sauce, which keeps things lighter and avoids ingredients that some nursing parents prefer to limit while breastfeeding. Fresh ginger and garlic bring real depth of flavor, while a touch of apple cider vinegar and cumin give the filling a subtle brightness that keeps every bite interesting. The vegetables cook right into the beef, so you're getting a solid mix of nutrients in a single pan — exactly what you need when you're feeding yourself and someone else at the same time. Butter lettuce leaves act as natural wraps, making this a hands-on, low-fuss dinner that comes together in one skillet with minimal cleanup. A scatter of fresh cilantro and scallion greens on top adds color and a pop of freshness that makes the whole bowl feel a little special, even on a busy weeknight.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the filling
- 1 lb ground beef (85% lean)
- 1 medium zucchini, finely diced
- 1 medium carrot, finely diced
- 3 scallions, thinly sliced (white and green parts separated)
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, minced
- 1 tbsp coconut oil
- salt and pepper, to taste
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- ½ tsp ground cumin
- ¼ tsp crushed red pepper flakes
For serving
- 1 head butter lettuce, leaves separated
- ¼ cup fresh cilantro, roughly chopped
- 1 tsp sesame oil (optional)
Instructions
- 1
In a small bowl, stir together the coconut aminos, apple cider vinegar, ground cumin, and red pepper flakes. Set aside.
- 2
Heat the coconut oil in a large skillet over medium-high heat until shimmering. Add the scallion whites, carrot, and zucchini and cook, stirring occasionally, until the vegetables are just softened, about 4–5 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!