Carrageenan Free Pumpkin Seed Crunch Grass-Fed Beef Lettuce Cups
These lettuce cups bring serious flavor without a single processed shortcut — and that matters more than you might think. Many store-bought sauces, dressings, and even pre-seasoned proteins sneak in carrageenan as a stabilizer or thickener, making it genuinely tricky to find a satisfying, handheld meal you can fully trust. Here, every ingredient is clean and straightforward: grass-fed ground beef gets seasoned with fresh ginger, turmeric, and coconut aminos for a savory-sweet glaze that's bold without being heavy. The diced zucchini adds a little body and freshness to the filling, while the toasted pepitas on top deliver a satisfying crunch that makes each bite feel complete. Crisp butter lettuce leaves hold everything together beautifully, and a squeeze of lime right before eating ties all the bright, warm flavors into one cohesive bite. It's the kind of weeknight dinner that looks impressive on a platter but comes together in a single skillet with minimal fuss. Fresh cilantro is optional, but highly recommended if you want that extra pop of herby freshness.
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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
- 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.
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