Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.
Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.
I often like to cook a butternut squash over the weekend so I have some on hand for recipes like this one. This homemade Dino Kale Pesto is a great source of the thyroid-supporting nutrients selenium and zinc–use it as a quick and tasty addition to any protein or salad, or as a veggie dip!
Dino Kale Pesto
Dino Kale Pesto
Ingredients
Ingredients
- 1 14.787 tbsp mL animal fat or coconut oil
- 2 480 cups mL dino kale tightly packed
- 1 240 cup mL spinach loosely packed
- 4 4 cloves garlic
- 6 basil leaves
- 1/4 60 cups mL extra virgin olive oil
- 2 29.574 tbsp mL lemon juice
- 1 14.787 tbsp mL pumpkin seed butter (eliminate on The Autoimmune Solution Protocol)
- 1 brazil nut (eliminate on The Autoimmune Solution Protocol)
- 1/4 1.23225 tsp mL sea salt
- 1/4 60 cups mL butternut squash cooked
Instructions
Instructions
- Heat animal fat in pan over medium-heat. Add kale, spinach, and garlic.
- Cook to soften, then transfer to blender or food processor.
- Add basil, oil, lemon juice, pumpkin seed butter, brazil nut, salt, and squash. Blend until smooth.
