Nutmeg Free Pumpkin Seed Crunch Grass-Fed Beef Lettuce Cups
These lettuce cups deliver a seriously satisfying combination of savory, bright, and a little bit crunchy — all wrapped up in cool, crisp butter lettuce. The grass-fed ground beef gets cooked down with fresh ginger, turmeric, coconut aminos, and a splash of apple cider vinegar, building layers of flavor that feel anything but basic. Diced zucchini adds a tender bite throughout, while the toasted pumpkin seeds on top bring that irresistible crunch you'd normally expect from croutons or fried shallots. Every single ingredient here is naturally free from nutmeg, so there's no need to scan labels or swap anything out — the recipe just works as written. Coconut aminos keep the umami going without any of the usual soy sauce additives, and garlic-infused olive oil ties the whole skillet together beautifully. Fresh cilantro and a squeeze of lime at the end lift everything and make it feel like something you'd order at a really good restaurant. These are the kind of weeknight handheld bites that disappear fast, so consider doubling the batch.
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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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