First-Time Customer?

See our exclusive offer for first-time customers!

Click here.
  • Select Page

    IMPORTANT NOTICE: In this time of need, we are working harder than ever to ship orders without delays, and are taking extra safety precautions in our warehouse. To help you keep your health regimen strong, we are proudly offering 20% off ALL of our regularly-priced products when you use code SITEWIDE20 at checkout.

    To see FAQs about what you can expect from Gundry MD during this time, click here.

    First-Time Customer? See exclusive offer for first-time customers! Click here


    This is a great dinner to prep in advance when you’re planning to entertain–you can get your veggies ready to go and make the sauce a day ahead of time. Then, when it comes time for dinner, all you need to do is add your ingredients to a sheet pan and turn on the oven! Serve with fresh guacamole, Spicy Tomato Salsa, and a handful of cassava flour chips for a festive meal.

    Sheet Pan Fajita Recipe

    Serves 4 to 6

    What You Need:

    portobello mushrooms | Gundry MD

    • 1/4 cup extra-virgin olive oil plus extra for greasing baking sheet
    • 1 pound thinly-sliced tempeh, flank steak, wild caught shrimp, or Quorn crumbles
    • 2 red onions, thinly sliced
    • 3 portobello mushroom caps, thinly sliced
    • 3 cups broccoli florets
    • Stems from 1 bunch rainbow chard, sliced (save the leaves for something else, or use them as wraps for your fajitas)
    • 1 small bunch (8-10 sprigs) cilantro
    • 2 cloves garlic
    • 1 lime, quartered
    • 1 1/2 teaspoons cumin
    • 1 1/2 teaspoons sea salt
    • 1 teaspoon smoked paprika
    • Cassava tortillas (Siete brand), for serving
    • Spicy Tomato Salsa, for serving
    • Guacamole or avocado slices, for serving
    • Grated goat’s milk cheddar, for serving


    guacamole | Gundry MD

    1. Preheat the oven to 425°F. Lightly grease a rimmed baking sheet with oil, and set aside.
    2. In a large bowl, add the protein, onions, mushrooms, broccoli, and rainbow chard stems.
    3. In your high-speed blender or the bowl of food processor fitted with an S-blade, blend the oil, cilantro, garlic, lime, cumin, salt, and paprika until smooth.
    4. Pour the sauce over the protein and vegetables, and toss to combine. This is a great place to get little ones involved!
    5. Turn the whole mixture out onto the prepared baking sheet, and spread to one even layer.
    6. Bake for 5 to 10 minutes, then toss, and bake an additional 5 to 10 minutes.
    7. If you like a “charred” flavor, switch your oven to broil, and broil for 3 to 4 minutes, watching carefully so the vegetables don’t burn.
    8. Serve family-style with cassava tortillas, salsa, guacamole, and cheese.