Cinnamon Free Pumpkin Seed Crunch Grass-Fed Beef Lettuce Cups
These lettuce cups deliver a satisfying crunch and a bold, savory filling that feels fresh and exciting without relying on any warm baking spices. The grass-fed ground beef gets layered with grated ginger, turmeric, coconut aminos, and a splash of apple cider vinegar, creating a deeply flavorful filling that's bright and a little tangy all at once. Diced zucchini adds body and a subtle sweetness, while the toasted pepitas on top bring a nutty, salty crunch that makes every bite feel complete. Butter lettuce leaves act as the perfect natural vessel — cool, crisp, and just sturdy enough to hold everything together without falling apart. For anyone navigating a sensitivity to cinnamon, this recipe is a genuinely satisfying option because every single ingredient is straightforward and easy to verify, with no spice blends or hidden seasonings to second-guess. A squeeze of lime and a handful of fresh cilantro at the end lift the whole dish and make it feel like something you'd order at a restaurant. It's the kind of weeknight meal that looks impressive on the table but comes together with minimal fuss.
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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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