Black Bean and Quinoa Salad
INGREDIENTS:3 cups cooked black beans1 ½ cups red Quinoa, rinsed 1 red bell pepper1 green bell pepper2 Roma tomatoes, diced1 medium red onion, minced½ bunch fresh
Broccoli cranberry salad
INGREDIENTS:5 Cups Raw Broccoli Florets, Chopped 1/2 Cup Red Onion, Chopped 1/2 Cup Organic Shredded Cheese1 Cup Turkey Bacon, Cooked And Crumbled 1 Cup Raw Sunflower Seeds 1 Cup
Southwest Salmon + Pickled Salsa
INGREDIENTS: Salmon 1 Salmon Fillet 1 TBSP Avocado Oil 1 TSP Cumin 1 TSP Chili Pepper Himalayan Salt/Pepper To Taste Salsa 1 Medium Avocado 1
Asian Inspired Turkey Lettuce Wraps
INGREDIENTS: 1 LB Ground Turkey 1/2 Cup Water 3 TBSP Nut Butter 1 TBSP Sesame Oil 1 CUP Shiitake Mushroom 1 TBSP Rice Vinegar 8
I Can’t Believe It’s Not Lobster
INGREDIENTS: 1 Can Hearts of Palm 2 TBSP Avocado Oil 2 Cloves Garlic 1/4 TSP Paprika 1/4 TSP Old Bay Seasoning Fish Sauce (Splash) Himalayan
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
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
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
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
CUCUMBER SALAD
INGREDIENTS: Salad: 4 OZ peppers, sliced 1 Cucumber (de-seeded and diced) 3 Celery stalks, sliced 1 Fennel bulb, sliced 3 Green onions, sliced Dressing: 1/3