KetoFLEX 12/3 Kitchen: Sol & Spice

This summer, turn up the heat with a Latin-inspired menu bursting with bold flavors, vibrant colors, and soulful traditions. Think rainbow-hued vegetables, zesty citrus, and fragrant herbs — delicious, nutrient-rich ingredients that fuel the body and protect the brain. With a few simple swaps, it’s easy to keep it low-carb and full of life.

This month’s recipes for our PreCODE and ReCODE members include Mango and Black Bean Salad, Rainbow Fajitas (recipe below), and a Kojito mocktail.

Rainbow Fajitas

This vibrant fajita dish brings nearly every color of the rainbow, along with a wide array of phytonutrients, to your plate. Bursting with bold Latin flavors, it’s as versatile as it is delicious. Serve it over a fresh salad, wrapped in a crisp lettuce cup, or paired with your favorite keto-friendly tortilla.

Yield: 4 Servings

Tips: 

• Add 1 cup sliced mushrooms for extra polyphenols and added neuroprotection.

• Multiple serving options: wrap in large lettuce leaves or serve over mixed greens or chopped lettuce. For an occasional treat, serve with a keto-friendly tortilla, like Siete Grain-Free Tortillas.

Ingredients:

• 1/2 cup high polyphenol extra virgin olive oil (EVOO)
• 15 sprigs cilantro
• 1 lb protein of choice: pasture-raised chicken or USDA grass-fed beef, thinly sliced, wild-caught shrimp, or USDA organic tofu cut into cubes
• 2 red onions, thinly sliced
• 3 colorful bell peppers, USDA organic, seeded and sliced.
• 4 cloves of garlicZ2 limes, juiced, plus more for serving
• 4 tsp cumin, ground
• 4 tsp paprika
• 2 tsp onion powder
• Salt to taste

Directions:

1) Preheat the oven to 400°F.
2) Place the cilantro, EVOO, garlic, lime juice, cumin, paprika, and onion powder in a high-speed blender and blend until well mixed.
3) Add salt to taste and blend more.
4) In a large bowl, place your protein of choice and all of the vegetables.
5) Pour your marinade over the protein and vegetables and mix well.
6) Cover and refrigerate for 30 minutes.
7) Lightly grease a large sheet pan.
8) Place your fajitas on the pan evenly in one layer.
9) Bake for 15 to 30 minutes, depending on the type of protein used. Shrimp should take 15 minutes, while other proteins may take a little longer.
10) Serve wrapped in lettuce leaves.