Pregnancy Friendly Mediterranean Beef Lettuce Wraps
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Learn more →Ingredients
4 servings
For the beef
- 1 lb ground beef (85% lean)
- 2 tbsp olive oil, divided
- 4 cloves garlic, minced
- ½ medium red onion, finely diced
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ½ tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ½ tsp fine sea salt
- 1 tbsp apple cider vinegar
- 2 tbsp coconut aminos
For the lemon-herb drizzle
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 3 tbsp olive oil
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh mint, finely chopped
- ¼ tsp fine sea salt
For serving
- 1 head butter lettuce, leaves separated
- 1 medium english cucumber, diced
- ⅓ cup pitted kalamata olives, halved
- ¼ cup fresh parsley leaves, roughly torn (optional)
Instructions
- 1
Whisk together the lemon juice, 3 tbsp olive oil, chopped parsley, mint, and 1/4 tsp salt in a small bowl until combined. Set aside.
- 2
Heat 1 tbsp olive oil in a large (12-inch) skillet over medium heat until shimmering. Add the red onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
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