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Three cheers for summer nights! And for a tasty, lectin-free BBQ.

The team here at Gundry MD is so thrilled to share with you some Summertime Grilling Favorites! We’ve been working to fill your days with great summer recipes.

Today, we’d like to share with you our Summer of Flavor Menu. These dishes are so easy to make, your backyard barbecue prep will seem non-existent. So, you can just sit back, relax, and enjoy your friends and family.

Dr. Gundry’s Summer of Flavor Menu

Kick off your celebration with…

Dr. Gundry’s Summer Fun (Lectin-free) “Potato” Salad

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, or unsweetened coconut yogurt
  • 1 Tbsp yellow mustard
  • 1 tsp celery seeds
  • ½ tsp black pepper
  • ½ tsp sea salt
  • Juice of ½ lemon

What to Do:

  1. In a large bowl, gently toss together your steamed cauliflower, steamed turnips, eggs, celery, onion, dill, and parsley. Set the mix aside.
  2. 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.
  3. 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, we’ve got two recipes for you that will delight and get devoured. Check out…

Dr. Gundry’s Perfect Summer BBQ Skewers

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 meat of your choice (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 meat, go ahead and double up on the veggies

What to Do:

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.

  1. Combine your oil, molasses, lemon juice, Dijon mustard, cumin, sea salt, and chives in a large bowl.
  2. Next, add your meat 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.
  3. If you’re grilling, choose medium-high heat. If broiling, heat over medium-high heat.
  4. String your meat and veggies onto the skewers (more veggies than meat, please).
  5. Finally, grill for 10-15 minutes per side, until your vegetables are tender and the meat has been cooked to your liking.

Of course, you can dress those skewers with…

Tangy Lectin-free BBQ Sauce

This sauce is perfect on grilled veggie kabobs, grilled pasture-raised chicken, and even atop a juicy 100% grass-fed and finished beef burger.


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

What to Do:

  1. Heat the oil in a large saucepan over medium heat.
  2. Next, add your onion, and stir until it’s caramelized.
  3. 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.
  4. Simmer for 20 minutes, until thickened.
  5. 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 don’t forget the most important dish of all — dessert! When it’s finally time to watch the sun dip into the horizon, dole out these delicious cobblers.

Dr. Gundry’s Summer Peach Cobbler Muffins

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 Swerve
  • 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.

What To Do:

  1. Start by preheating your oven to 325°F. Then, line a muffin tin with papers, and set it aside.
  2. In a large bowl, mix your peaches, eggs, avocado oil, vanilla extract, almond extract, coconut milk, and Swerve. Stir to combine.
  3. In another bowl, whisk together the almond flour, coconut flour, baking powder, cinnamon, and allspice.
  4. Next, add your dry ingredients to the wet ingredients, and stir gently to combine.
  5. Scoop the mixture into your muffin tin. If you like, top each muffin with coconut flakes.
  6. Bake your mini-cobblers for 12-15 minutes (until a knife inserted into the center of each muffin comes out clean).

Summer of Delicious Health

From everyone here at Gundry MD, we hope you have an incredible summer. Celebrate your friends, family, and life with a delicious, healthy, lectin-free feast! And remember, Dr. Gundry’s always looking out for you.

Want help stocking your pantry with Gundry-approved foods? Visit the online grocery shop for Dr. G’s personally curated products for the lectin-free lifestyle. Click the image to shop now: