Pregnancy Friendly Turmeric Ginger Beef Lettuce Cups
These vibrant lettuce cups are the kind of meal that feels fresh and exciting while still being genuinely nourishing ā exactly what you want when you're cooking with extra care in mind. The grass-fed ground beef is cooked to a safe internal temperature of 160Ā°F, so there's no guesswork about doneness, which matters a lot right now. Fresh turmeric and ginger bring serious anti-inflammatory flavor to the filling, and coconut aminos keep things savory without any soy in the mix. Butter lettuce leaves act as the perfect edible vessel ā crisp, cool, and just sturdy enough to hold a generous scoop of that glossy, spiced beef. Shredded carrots and fresh cilantro on top add color and crunch, while a squeeze of lime ties everything together with a bright, clean finish. The whole thing comes together in one skillet, which means less cleanup and more time to actually enjoy your meal.
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Learn more āIngredients
4 servings
For the beef
- 1 lb grass-fed ground beef
- 2 tbsp coconut oil
- 1 tbsp fresh turmeric, peeled and finely grated
- 1 tbsp fresh ginger, peeled and finely grated
- 3 scallions (green tops only), thinly sliced
- 1 tsp ground cumin
- Ā½ tsp ground coriander
- Ā¼ tsp cayenne pepper
- Ā½ tsp sea salt
- Ā¼ tsp black pepper
- 2 tbsp coconut aminos
- 1 tbsp fresh lime juice
For serving
- 1 head butter lettuce, leaves separated
- 1 cup shredded carrots
- Ā¼ cup fresh cilantro leaves
- 1 lime, cut into wedges
- 1 tsp sesame seeds (optional)
Instructions
- 1
Separate the butter lettuce into individual cup-shaped leaves and arrange on a large platter. Set out the shredded carrots, cilantro, and lime wedges alongside.
- 2
Heat the coconut oil in a large (12-inch) skillet over medium-high heat until shimmering and the oil coats the pan.
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