Mold Detox Friendly Rosemary & Sage Ground Beef Lettuce Cups
Crisp butter lettuce cups cradling a savory, herb-scented beef filling make for a meal that feels both light and deeply satisfying — and this one comes together in a single skillet for four. Grass-fed ground beef gets browned until caramelized, then folded back together with tender zucchini, fresh rosemary, fresh sage, and a golden hit of turmeric that gives the whole filling a warm, earthy depth. A splash of low-sodium chicken broth keeps everything moist without making it soggy, and a finishing squeeze of fresh lemon juice brightens the whole pan right before serving. Supporting a mold detox protocol often means cutting out fermented condiments, vinegars, and processed sauces — so building bold flavor from fresh herbs, whole spices, and clean aromatics like green onion tops is exactly the right move here. Shredded carrot adds a little crunch and color on top, and the cool, pliable butter lettuce leaves do the job of a wrap without any grain or gluten to worry about. The whole thing is genuinely weeknight-friendly, and the fresh parsley and lemon wedges on the side let everyone customize their plate at the table.
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Learn more →Ingredients
4 servings
For the beef filling
- 1 lb grass-fed ground beef
- 2 tbsp olive oil, divided
- ½ cup green onions (green tops only), thinly sliced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh sage, finely chopped
- 1 tsp ground turmeric
- ½ tsp sea salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 1 medium zucchini, finely diced
- ½ cup low-sodium chicken broth
- 1 tbsp fresh lemon juice
For serving
- 1 head butter lettuce, leaves separated and washed
- 1 medium carrot, julienned or shredded
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Pat the ground beef dry with a paper towel and set aside. Finely chop the rosemary and sage, slice the green onion tops, and dice the zucchini so everything is ready before the pan gets hot.
- 2
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground beef in a single layer and cook undisturbed for 3 minutes, until the underside is browned. Break the meat into small crumbles and continue cooking, stirring occasionally, until no pink remains and the beef reaches an internal temperature of 160°F (71°C) on an instant-read thermometer, about 4–5 minutes more. Transfer the beef to a plate and drain any excess fat from the skillet.
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