Cooking the Red Mountain Way: A Day of Meals #2

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Breakfast Inspiration: Crab Meat Omelette


  • 8 fresh asparagus spears, cut into 1/4-inch pieces
  • 6 oz crab meat, chopped
  • 1/2 cup plum tomato, diced
  • 1/4 cup onion, chopped
  • 6 egg whites
  • 1 tsp dried dill
  • t tsp garlic powder
  • Ground black pepper, to taste
  • Zero-calorie nonstick cooking spray


  1. Spray a skillet with zero-calorie nonstick cooking spray. Add the asparagus, chopped onions, and diced tomatoes. Sauté for 5 minutes or until desired tenderness.
  2. Add the crab meat and continue to sauté 5 more minutes or until the crab is cooked.
  3. Whisk together egg whites, dill, onion powder, and pepper. Set aside.
  4. Spray a skillet with zero-calorie nonstick cooking spray. Add half of the egg mixture. Top the eggs with half of the crab mixture and allow to set.
  5. Fold the omelet in half and press down with a spatula. When cooked on the side touching the pan, flip to cook the other side.


Recipe Yields: 8 oz. of protein and 2 cups of vegetables
Serving Yields: 4 oz. of protein and 1 cup of vegetables


Lunch & Dinner Inspiration: Reuben Sandwich


  • 10 oz roast turkey, sliced
  • 1 cup sauerkraut, drained
  • 4 Tbsp Walden Farms Thousand Island Dressing (or to taste)
  • 1 red onion, sliced
  • 1 tomato, sliced
  • 1 pickle, sliced
  • Large lettuce leaves


  1. Shred turkey (or protein of choice) and add to a bowl.
  2. Add sauerkraut and Walden Farms Thousand Island dressing to meat and combine well.
  3. Transfer meat mixture to an oven safe dish and cook for 10-15 minutes at 350 degrees F.
  4. Remove meat from oven and allow to cool slightly.
  5. To serve, use a lettuce leaf as the sandwich ends. Top with onion, pickle and tomato.


Lunch & Dinner Inspiration: Zucchini Bruschetta


  • 2 zucchini, sliced into rounds
  • 1 Tbsp red pepper, diced
  • 1 Tbsp white onion, diced
  • ½ Tbsp garlic, chopped finely
  • Herbs of choice, chopped finely
  • 2 Tbsp lemon juice, freshly squeezed
  • Salt & pepper (to taste)


  1. Chop zucchini and organize nicely on a sheet pan. Bake for 25 minutes at 350 degrees F or until roasted as desired.
  2. Meanwhile, chop up red pepper, onion, garlic & herbs and sauté together in a pan with a little zero-calorie nonstick cooking spray.
  3. Remove from heat and place in a bowl. Toss in lemon juice and season with salt & pepper to taste.
  4. After zucchini slices have sufficiently cooled, top with a small spoonful of the vegetable & herb mixture. Enjoy!


Dessert & Snack Inspiration: Meringue Cookies


  • 6 egg whites
  • 1 tsp lemon juice
  • 1 serving of 1 RM Vanilla Protein Drink
  • 6 Tbsp Swerve® Confectioners Sugar


  1. Preheat the oven to 210°F. Prepare two cookie sheets by lining with parchment paper.
  2. Whisk/whip the egg whites with lemon juice in a metal or glass bowl until you see stiff peaks.
  3. Beat in Swerve® Confectioners Sugar and RM Vanilla Protein Drink for approximately 15 seconds, being careful not to over-mix.
  4. With a piping bag (or plastic snack bag with a corner snipped off), pipe out 1-inch wide dollops onto the lined cookie sheet.
  5. Bake cookies for 45 minutes. When done, turn off the oven and allow the cookies to cool completely while in the oven.


Recipe Yields: 4 oz. of protein
Serving Yields: 6 cookies (1 oz. of protein)


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