Eggless Pumpkin Seed Crunch Grass-Fed Beef Lettuce Cups
These lettuce cups are the kind of meal that looks impressive on a platter but comes together with minimal fuss — savory, a little tangy, and packed with satisfying texture in every bite. The filling leans on grass-fed ground beef seasoned with fresh ginger, turmeric, and coconut aminos, giving it a warm, umami-rich depth that feels anything but plain. Diced zucchini adds a subtle sweetness and body, while a splash of apple cider vinegar brightens the whole skillet at the end. The real star might be the toasted pumpkin seeds — just a dry skillet and a few minutes of stirring transforms them into a golden, salty crunch that gets scattered over the top right before serving. Butter lettuce cups make the perfect vessel, crisp and cool against the warm, spiced filling. Since the entire recipe relies on whole-food ingredients like coconut aminos and fresh aromatics rather than any sauces or marinades that might sneak in hidden eggs, this is a genuinely clean, fuss-free cook. Finish with cilantro and a squeeze of lime if you have them on hand — it takes the whole thing to another level.
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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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