Wheat Free 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 in a single skillet with minimal fuss. The filling is deeply savory and aromatic — grass-fed ground beef seasoned with fresh ginger, turmeric, and coconut aminos, then brightened with a splash of apple cider vinegar and folded with tender zucchini and sliced green onion tops. Coconut aminos does all the heavy lifting that soy sauce would normally handle, delivering that rich, umami-forward depth without any wheat or gluten in sight. Butter lettuce leaves act as the perfect natural vessel — crisp, cool, and just sturdy enough to hold a generous scoop of the warm beef mixture. The real finishing touch is the toasted pumpkin seed crunch on top, which adds a nutty, salty pop that makes every bite feel complete. A squeeze of lime and a handful of fresh cilantro take the whole thing over the edge if you have them on hand. This is the kind of weeknight dinner that feels fresh and exciting without requiring any specialty swaps or complicated substitutions.
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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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