4 EASY lectin-free recipes to really “wow” your family

If you love a good summer cookout… you’ll DEFINITELY want to check this out. If you are having trouble viewing this email, [click here.]( [Dr. Steven Gundry | Founder, Gundry MD]( I LOVE a good summer cookout, {NAME}. Skewers… hot dogs… corn on the cob… that smell of charcoal on a warm, sunny afternoon… And of course — a backyard full of your closest friends and family. Doesn’t get much better than that, right? However... There’s one MAJOR problem with most of those “classic” summer foods… They’re TERRIBLE for your gut — and absolutely loaded with lectins, carbs, sugar… and other digestive disasters. The good news, though? You can STILL throw one heck of a good barbecue… WITHOUT putting your health in jeopardy. In fact, today I’m sharing some of my favorite healthy — and completely lectin-free — summer BBQ recipes with you! These are the “party favorites” our friends ask Penny and I to make every summer. And they’re serious time-savers. Not just because they’re a breeze to whip up, and ALWAYS a hit at parties… But because these ingredients are easy to find at any grocery store… and you WON’T have to spend a fortune at expensive health food markets. Let’s start with my creamy lectin-free “potato” salad — a must-have at any Gundry summertime backyard cookout.  What You’ll Need: - 1 head cauliflower, cut into bite-sized florets and steamed until tender - 2 turnips, peeled, quartered, and steamed until tender - 4 hard-boiled omega-3 eggs, chopped (omit if vegan) - 2 ribs celery, minced - 1 red onion, minced - ¼ cup minced dill - ¼ cup minced parsley - 2 Tbsp apple cider vinegar - 1 ½ cups Gundry-approved mayo (like Avocado or MCT mayo), or unsweetened coconut yogurt - 1 Tbsp yellow mustard - 1 tsp celery seeds - ½ tsp black pepper - ½ tsp sea salt - Juice of ½ lemon Instructions: - In a large bowl, gently toss together your steamed cauliflower, steamed turnips, eggs, celery, onion, dill, and parsley. Set the mix aside.  - In another bowl, whisk together the vinegar, mayo or yogurt, mustard, celery seeds, black pepper, sea salt, and lemon juice to make a thick dressing.  - Next, fold the dressing in with the vegetable mix until your veggies are evenly coated — if needed, add a little water or coconut milk to thin it out. And then, it’s ready to go. Next, let’s move onto my super healthy summer BBQ skewers… which are delicious, filling, and packed with nutritious ingredients.  What You’ll Need: - ½ cup extra virgin olive oil - 1 Tbsp pomegranate molasses - Juice of 1 lemon - 1 Tbsp Dijon mustard - 1 tsp cumin - ½ tsp sea salt - ¼ cup minced chives - 2 cups pasture-raised chicken thigh pieces, or a firm fish like Halibut, or wild caught shrimp. (Optional)* - 1 cup portobello mushroom chunks - 1 cup artichoke hearts - 1 cup sweet onions, cut into chunks - 1 cup broccoli florets *If you’re skipping the chicken, go ahead and double up on the veggies. Instructions: - Before you begin, if you’re using wooden skewers, soak them in water for 20 minutes up to 2 hours. If you’re using metal skewers, no need to worry about it.  - Combine your oil, molasses, lemon juice, Dijon mustard, cumin, sea salt, and chives in a large bowl.  - Next, add your chicken thighs or fish chunks and all of your veggies. Just let it all marinate together for at least an hour, but you can also let it sit overnight to pack your skewers with maximum flavor. Stir occasionally over the course of the marination, so your flavors get evenly distributed.  - If you’re grilling, choose medium-high heat. If broiling, heat over medium-high heat.  - String your chicken or fish or shrimp and veggies onto the skewers (more veggies than meat, please).  - Finally, grill for 10-15 minutes per side, until your vegetables are tender and the meat has been cooked to your liking. Up next is my tangy homemade barbecue sauce you can drizzle over those skewers above. This sauce is also perfect on grilled veggie kabobs, grilled pasture-raised chicken legs, thighs and breasts, or for basting a whole bird.  What You’ll Need: - 1 Tbsp olive oil - 1 sweet onion, finely diced - ½ cup Dijon mustard - ½ cup apple cider vinegar - 3 Tbsp pomegranate molasses - 1 tsp turmeric - 3 cloves garlic, crushed - 1 Tbsp fresh, grated ginger - 1 Tbsp coconut aminos, or fish sauce Instructions: - Heat the oil in a large saucepan over medium heat.  - Next, add your onion, and stir until it’s caramelized.  - Add the remaining ingredients, and reduce the heat to low. Make sure to cook with the fan on, as the vinegar can burn your eyes.  - Simmer for 20 minutes, until thickened.  - If you’re a fan of chunky barbecue sauce, use as is, otherwise, you can blend the sauce for 30 seconds until it’s smooth. And that’s it! And to top it all off: A delicious, savory summer dessert — peach cobbler muffins. (These were a REAL hit at our 4th of July party. As soon as our guests caught a whiff of those tasty treats… they were lining up in seconds!)  What You’ll Need: - 3 ripe peaches, peeled and diced* - 2 eggs - 1 Tbsp avocado oil - 1 tsp vanilla extract - 1 tsp almond extract - ¼ cup coconut milk - ½ cup allulose sweetener - 1 ½ cup almond flour - ½ cup coconut flour - ½ tsp baking powder - ½ tsp cinnamon - ¼ tsp allspice - ¼ cup unsweetened flaked coconut, for topping *If not in season, use your favorite in-season fruit. Instructions: - Start by preheating your oven to 325°F. Then, line a muffin tin with papers, and set it aside.  - In a large bowl, mix your peaches, eggs, avocado oil, vanilla extract, almond extract, coconut milk, and Swerve. Stir to combine.  - In another bowl, whisk together the almond flour, coconut flour, baking powder, cinnamon, and allspice.  - Next, add your dry ingredients to the wet ingredients, and stir gently to combine.  - Scoop the mixture into your muffin tin. If you like, top each muffin with coconut flakes.  - Bake your mini-cobblers for 12-15 minutes (until a knife inserted into the center of each muffin comes out clean). And there you have it, {NAME}. Whether you’re having a backyard cookout of your own — or just looking for something delicious and healthy to eat this week… I encourage you to try any of these easy lectin-free summer recipes sometime soon. Oh, and by the way… feel free to forward this email to any friends and family that might be interested. Because like I said — these are SUPER easy to make, and require very little prep time… Which makes them perfect for anyone looking for a quick, healthy meal. :) Looking out for you, Steven Gundry, MD [Steven Gundry, MD]( P.S. Almost forgot! If you have a few seconds… I’d love it if you replied to this email telling me what your favorite summer foods are. I’m always thinking of new ways to make your favorite meals the “healthy” way — so if you can, please take a moment to hit “reply” and tell me some of your favorite summertime treats… That way, I can get started on even more delicious summer recipes for you in a future email!   This email was sent to {EMAIL} by newsletter@gundrymd.com [Edit Profile]( | [Manage Subscriptions]( | [VIP Discounts]( | [Join Text Club]( 9465 Wilshire Boulevard, Suite 300 Beverly Hills, California, 90212  [Report Spam](  These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. Â