Candida Diet Friendly Pumpkin Seed Crunch Grass-Fed Beef Lettuce Cups
These lettuce cups hit every note you want in a satisfying meal — savory, a little tangy, and finished with a toasty crunch that makes each bite feel complete. The filling starts with grass-fed ground beef cooked down with fresh ginger, turmeric, coconut aminos, and apple cider vinegar, building layers of warm, complex flavor without a single ingredient that would throw off a candida-conscious eating plan. Zucchini gets stirred in early so it softens into the beef and adds body, while the green onion tops bring a mild, fresh bite that keeps things lively. Coconut aminos stand in beautifully for soy sauce here — same umami depth, none of the problematic sugars or additives that make store-bought sauces such a minefield. The toasted pumpkin seeds on top are a small step that pays off big, going from raw and flat to golden and nutty in just a few minutes in a dry skillet. Butter lettuce leaves act as the perfect vessel — cool, crisp, and just sturdy enough to hold a generous scoop of the filling. A squeeze of lime over everything right before eating ties the whole dish together with a bright, clean finish.
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 pumpkin seed crunch
- ½ cup raw pumpkin seeds (pepitas)
- ¼ tsp sea salt
For the beef
- 2 tbsp garlic-infused olive oil
- 1 lb grass-fed ground beef
- 1 tbsp fresh ginger, finely grated
- 3 tbsp coconut aminos
Ingredient noteCoconut aminos is a common stand-in for soy sauce on a candida diet. It does carry a little sugar from coconut sap, but this recipe uses only about 2 1/4 teaspoons per serving, which is likely fine.
- 1 tbsp apple cider vinegar
- 1 tsp ground turmeric
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 medium zucchini, finely diced
- 2 green onions (green tops only), thinly sliced
For serving
- 1 head butter lettuce, leaves separated
- ¼ cup fresh cilantro leaves (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
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.
- 2
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!