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    With spring just around the corner, what better way to put the spring back into your step than by preparing some lectin-free meals?

    We’ve created a simple, GundryMD-approved meal plan for a single day so you can eat delicious food while supporting your health. All three meals are designed to be made quickly and efficiently.

    Breakfast: Puffed Millet Cereal, Homemade Almond Milk, And Pasture-Raised Eggs

    lectin free meals | Gundry MD

    Puffed Millet Cereal With Hemp Hearts And Homemade Almond Milk

    Ingredients:

    • 1 bowl of Arrowhead Mills natural puffed millet cereal
    • 1 tsp of organic hemp hearts
    • Homemade (blanched) almond milk (see recipe below)

    Mashed Eggs

    Ingredients:

    • 2 pasture-raised boiled eggs, mashed
    • 1½ Tbsp avocado mayonnaise (to mix into the eggs)

    Homemade Almond Milk

    Ingredients:

    • 1 cup almonds (raw and unpasteurized, if possible)
    • 4 cups filtered water
    • 1 tsp organic vanilla extract
    • 1 tsp cinnamon
    • 2 dates

    Instructions:

    1. Soak nuts overnight (to help remove lectins).
    2. Discard the soaking water, rinse almonds well, and remove the skins.
    3. In a high-speed blender, add nuts and 4 cups of water and blend on the highest setting for 1 minute.
    4. In a large mixing bowl, strain the milk to remove the pulp.
    5. Pour strained milk back into blender.
    6. Add the dates, vanilla extract, and cinnamon; blend again for 20 seconds.

    Lunch: Alaskan Wild Salmon, Cabbage Salad, Roasted Kohlrabi “Fries,” And Fresh Avocado

    lectin free meals | Gundry MD

    Alaskan Wild Salmon

    Ingredients:

    • 2 fillets of wild salmon
    • 1 Tbsp olive oil
    • Sea salt and pepper to taste

    Instructions:

    1. Preheat oven to 350°F.
    2. Line a baking sheet with aluminum foil or parchment paper.
    3. Place salmon on baking sheet and drizzle with olive oil, salt, and pepper.
    4. Bake for 15-20 minutes or until tender on the inside.

    Cabbage Salad

    Ingredients:

    • 1½ cups raw red cabbage
    • 2 Tbsp olive oil
    • 1 Tbsp rice vinegar
    • Trader Joe’s “Everything But The Bagel” seasoning (to taste)

    Instructions:

    1. Break apart the cabbage into small pieces.
    2. Dress with olive oil, rice vinegar, and spice mix.

    Roasted Kohlrabi “Fries”

    Ingredients:

    • 3-4 kohlrabi bulbs (stem, greens, and thick outer husk removed; set aside the greens to use for a soup or a smoothie)
    • 1 Tbsp olive oil
    • 1 tsp sweet paprika
    • ½ tsp garlic powder
    • Dash of salt

    Instructions:

    1. Preheat oven to 350°F.
    2. Line a baking sheet with aluminum foil or parchment paper.
    3. Slice the raw kohlrabi bulbs into French-fry sized wedges.
    4. In a medium bowl, add in the oil and spices. Mix well.
    5. Add the kohlrabi, making sure they are well coated.
    6. Bake for 15-20 minutes until soft and slightly darkened on the outside, flipping over the wedges halfway through.

    lectin free meals | Gundry MD

    Serve all sides on a plate, adding half an avocado, with olive oil and garlic powder.

    Dinner: Kelp Noodles, Shredded Carrots, Roasted Asparagus, And Steamed Broccoli

    lectin free meals | Gundry MD

    Kelp Noodles

    Ingredients:

    • 1 pack of kelp noodles
    • 3 Tbsp blanched almond butter
    • 1½ Tbsp rice vinegar
    • 3 tsp coconut aminos
    • ½ Tbsp nutritional yeast
    • ½ tsp garlic powder
    • ¼ tsp ginger powder or fresh shredded ginger
    • Monkfruit or Stevia (or another compliant sweetener of choice) to taste

    lectin free meals | Gundry MDlectin free meals | Gundry MD

    Instructions:

    • Rinse and dry the kelp noodles.
    • In a small mixing bowl, combine all ingredients (except kelp) and mix well.
    • Mix the sauce with the kelp noodles.

    Shredded Raw Carrots With Homemade Dressing

    Ingredients:

    • 2 medium to large raw carrots, washed well
    • Slice of lemon, squeezed
    • Olive oil and salt to taste

    Instructions:

    1. Shred carrots.
    2. Dress with fresh-squeezed lemon juice, olive oil, and salt.

    Oven-Roasted Asparagus

    Ingredients:

    • 1 pack of asparagus, washed well
    • 1 tsp olive oil
    • Himalayan pink salt (or sea salt) to taste

    Instructions:

    1. Preheat oven to 350°F.
    2. Line a baking sheet with aluminum foil or parchment paper.
    3. Mix the oil and salt and brush onto the asparagus.
    4. Bake for 15 minutes or until soft.

    Steamed Broccoli

    Ingredients:

    • 5 small to medium broccoli florets
    • Slice of lemon, squeezed
    • Olive oil and salt to taste

    Instructions:

    1. Steam the broccoli for 5 minutes, remove and chop into smaller pieces.
    2. Drizzle with fresh-squeezed lemon juice, olive oil, and salt.

    Why not cook these all in one evening? Then you can grab-and-go the next day.

    **Recipes were submitted by GundryMD fan Michael Tanenbaum and have not been tested by the GundryMD team.

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