Butternut Squash Risotto
INGREDIENTS: 2 TBSP Olive Oil2 CUPS sliced leeks4 garlic cloves, chopped8 sage leaves, chopped1 CUP of cauliflower rice (see recipe at askdrernst.com)2 CUPS of butternut
Grilled Carrot Arugula Salad
INGREDIENTS: 5 Large Carrots (vertically cut) 1 TBSP Avocado Oil Himalayan Salt / Pepper Baby Arugula Dried Figs (Halved) 1/3 Cup Goat Cheese (crumbled) 1
Homemade Lemon Tahini Salad Dressing
INGREDIENTS: ¼ cup avocado oil¼ cup tahini2 to 3 tablespoons lemon juice2 teaspoons Dijon mustard½ teaspoon fine sea saltFreshly ground black pepper, to taste2 tablespoons
Grainless Pumpkin Muffins
INGREDIENTS: 1/2 Can Organic Sugar Free Pumpkin 2 Whole Eggs 4 TBSP Grass Fed Butter 1 TSP Vanilla Extract 1.5 TSP Cinnamon 3/4 TSP Baking
Game Day Hamburger Casserole
INGREDIENTS: 1 LB Ground Meat (turkey, beef, bison) 1 Small Yellow Onion 1 Small Red Pepper 2 Japanese Sweet Potatoes 4 TBSP Chopped Dill Pickles
Homemade Artisan 3-Ingredient Bread
Ingredients: 1 Cup Sunflower Seed Butter or Tahini 1 TSP Baking Powder 4 Eggs Directions: 1. Preheat Oven to 350 F 2. Place all ingredients
Gluten Free Soft Pretzel
INGREDIENTS: 1 TBSP Dry-Active Yeast 3.5 TBSP Palm Sugar 2.7 Cups Warm Water 5 TBSP Psyllium Husk 2.3 Cups Tapioca Flour 1.75 Cups Millet Flour
Cashew Cheese Spinach & Artichoke Dip
INGREDIENTS: 1.5 Cups Raw Cashews (soaked) 3 TBSP Nutritional Yeast 1/5 TSP Garlic Powder 1/5 TSP Onion Powder 1 TSP Himalayan Salt Juice of 1
Turkey Bacon Wrapped Salmon Patties
INGREDIENTS: 2 LBS Wild Caught Salmon (cooked) 1/4 Cup White Onion 1/4 Cup Green Pepper 2 Cloves Garlic 1 Egg 2 TSP Dijon Mustard 1/2
Old Fashioned Overnight Chia Seed Oats (Gluten Free)
Ingredients:½ cup “One Degree Organic” Gluten/Glyphosate Free Oats (⦁ LINK)4 TBSP chia seeds ½ cup full fat coconut milk½ Tsp Date Syrup¼ TSP vanilla extractOptional
Trumpet Mushroom Pulled “No-Pork”
INGREDIENTS: 8 Large Trumpet Mushrooms 4 TBSP Avocado Oil 1 TSP Smoked Paprika 1 TSP Garlic (dried spice) 1/2 TSP Himalayan Salt + Pepper 1/4
Chicken Bean Quinoa Salad
INGREDIENTS: Salad: 1 LB Chicken (cooked) 2 TBSP Cilantro (chopped) 1/4 Cup Quinoa (rinsed) 1/2 Cup Bone Broth 1 Can Black Beans (drained) 1 Tomato