Gut Friendly Pumpkin Seed Crunch Grass-Fed Beef Lettuce Cups
These lettuce cups are a genuinely craveable weeknight meal — savory, a little tangy, and packed with texture from the toasted pepitas that pop and crunch with every bite. The filling leans on garlic-infused olive oil instead of raw garlic, and uses only the green tops of spring onions, which are both smart swaps for keeping things easier on a sensitive digestive system without sacrificing any of that aromatic depth. Coconut aminos bring a mild, umami-rich savoriness in place of traditional soy sauce, so you get all the bold flavor without the ingredients that tend to cause trouble. Grated ginger and turmeric round out the beef with warmth and a subtle earthiness, and the apple cider vinegar adds just enough brightness to lift the whole dish. Butter lettuce leaves make the perfect natural wrapper — cool, crisp, and refreshing against the warm, spiced filling. A squeeze of lime and a handful of fresh cilantro at the end take it from simple to something that genuinely feels special. It's the kind of recipe that proves eating with your gut in mind doesn't have to mean boring food.
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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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