KetoFLEX Kitchen 12/3: Introducing Our Holiday Guide

The holidays and all celebrations are wonderful times to nurture and connect with family and friends. Our gift to you is a sample recipe for Lemon Seafood Risotto (see below) from our new Holiday Guide for Apollo Health subscribers, which offers a collection of mix-and-match recipes to elevate any special occasion while staying within the KetoFLEX 12/3 guidelines.

This month’s recipes for our PreCODE and ReCODE members include Green Salad with Maple Vinaigrette, Lemon Seafood Risotto, and KetoFLEX 12/3 Breadsticks.

Lemon Seafood Risotto

This one is elevated enough for the holidays but so light, delicious, and simple to prepare that you’ll be tempted to enjoy it year-round. Our “risotto” requires much less effort than its namesake as it’s made from cauliflower rice with garlic, onions, and mushrooms in a creamy, lemony sauce. No one will ever suspect that it’s grain-free, dairy-free, and chock-full of detoxifying, neuroprotective goodness. Garnish with a wedge of bright lemon and parsley to create a beautiful and satisfying main dish.   

Yield: Four Servings

Tips: This will require two skillets with lids, one for the risotto and shrimp and a separate one for the mussels. The mussels may need to cook slightly longer than the shrimp and need a bit of steam to ensure that the shells open. Also, have a measuring cup handy in which to mix your thickening slurry.

Ingredients:

• 2 high polyphenol extra virgin olive oil (EVOO)
• 2 tbsp fresh garlic, minced
• 1.5 cup onions, diced
• 40 oz cauliflower, riced (frozen is ok; thaw beforehand)
• 3 cups of mushrooms, diced
• 1/2 cup chicken stock + 4 tbsp
• 1/2 cup coconut milk (canned)
• 1 tbsp lemon juice, freshly squeezed
• 2 tsp sea salt
• 1 tsp freshly ground pepper
• 1 tbsp nutritional yeast
• 2 tbsp tapioca starch
• 12 oz large wild-caught shrimp, peeled, deveined, tails removed
• 2 to 3 tbsp filtered water
• 16 oz frozen, cooked mussels, thawed
• 1 tsp lemon zest
• 1 cup fresh parsley, chopped for garnish
• 1 lemon, quartered for garnish

Directions:

1) Warm EVOO in a large skillet on medium heat. Add garlic and onions and stir until translucent, around 5 to 7 minutes.

2) Add the cauliflower, mushrooms, 1/2 cup of chicken stock, 1/2 cup of coconut milk (well blended), lemon juice, sea salt, and pepper. Periodically stir and allow to cook for 10 to 12 minutes.

3) While that’s cooking, make your thickening slurry. In a measuring cup, mix the 2 tbsp of tapioca flour, 4 tbsp of chicken stock, and 1 tbsp of nutritional yeast until well blended. Set aside.

4) In a separate pan on medium/high heat, add 2 to 3 tbsp filtered water and place the thawed mussels into the skillet. Cover and cook until the shells open, around 5 to 7 minutes. (Discard any shells that don’t open.)

5) While the mussels are steaming, pour the thickening slurry into the original skillet. Stir to ensure that it’s evenly distributed.

6) Add the shrimp to the risotto mixture, making contact with the surface. Cover and allow to cook for 5 minutes or until the shrimp are no longer translucent and have turned a solid white/pink color. By this time, the sauce will also have thickened.

7) Once the mussels have opened, remove the pan from the heat.

8) You have two serving options. You can individually prepare each plate or bowl (your choice) with a generous scoop of risotto and artfully arrange the shrimp and mussels for each portion, or transfer the entire risotto and shrimp mixture to a large serving dish and place the mussels evenly throughout for a beautiful presentation.

9) Before serving, sprinkle evenly with fresh lemon zest. Garnish with fresh chopped parsley and 1/4 lemon.

10) Enjoy!