
These lettuce cups are the kind of meal that looks impressive on a platter but comes together in a single skillet with zero fuss. The filling is deeply savory and aromatic — grass-fed ground beef seasoned with fresh ginger, turmeric, and coconut aminos, all brightened at the end with a splash of apple cider vinegar. Coconut aminos does the heavy lifting that soy sauce typically would, and it's naturally free of the synthetic dyes that sneak into so many bottled sauces and condiments. Every single ingredient here is whole and recognizable, so you're not left squinting at a label trying to decode a color additive. The toasted pumpkin seeds on top add a satisfying crunch and a nutty depth that makes each bite feel complete. Crisp butter lettuce cups keep things light and fresh, and a squeeze of lime over the whole thing ties all the flavors together beautifully. It's the kind of weeknight dinner that feels like a treat without any of the ingredient anxiety.
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Heat a small dry skillet over medium heat. Add the pumpkin seeds and toast, stirring frequently, until they begin to pop and turn golden, about 4–5 minutes. Watch closely, as they can brown quickly. Remove from heat, toss with 1/4 tsp sea salt, and set aside.
Heat the garlic-infused olive oil in a large skillet over medium-high heat until shimmering. Add the diced zucchini and cook, stirring occasionally, until just softened, about 3 minutes.
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