Fructose Free Pumpkin Seed Crunch Grass-Fed Beef Lettuce Cups
These lettuce cups are a satisfying, flavor-packed meal that feels fresh and vibrant without relying on any high-fructose ingredients or sneaky sweeteners. Coconut aminos stand in beautifully for soy sauce, delivering that savory, umami depth without the fructose load that comes with many bottled sauces and marinades. Garlic-infused olive oil brings all the richness of garlic flavor while keeping the actual fructans out of the picture — a smart swap that makes a real difference for sensitive digestive systems. The grass-fed beef gets layered with fresh ginger, turmeric, and a splash of apple cider vinegar, so every bite is warm, aromatic, and anything but boring. Crisp butter lettuce leaves act as the perfect edible vessel, keeping things light while the toasted pumpkin seeds add a satisfying crunch on top. Diced zucchini and green onion tops round out the filling with color and texture, and a squeeze of lime at the table ties everything together. This is the kind of weeknight dinner that looks impressive on a platter 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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