KetoFLEX 12/3 Kitchen: A Simpler, Smarter Holiday Table

This holiday season, we’re celebrating menus built on simple, clean whole foods — no extravagance required — because neuroprotective ingredients are the true luxury. You can source almost everything you need from big-box favorites like Costco and Sam’s Club, or even from your local farmer, proving that nourishing the brain and body doesn’t have to be expensive or complicated. The heart of the holidays is feeding the people you love with dishes that comfort, restore, and genuinely support long-term health.

This month’s recipes for our PreCODE and ReCODE members include Winter Greens and Pomegranate Salad (recipe below), Mushroom and Fennel Lamb Stew, and Herby Cauliflower Mash.

Winter Greens and Pomegranate Salad

Winter produce shines in this refreshing yet comforting salad of deep greens and bright pops of flavor. Kale, romaine, and arugula form a nutrient-rich base, while pomegranate seeds and grapefruit add sweet-tart sparkle. Fennel, radish, and buttery avocado offer crisp contrast, and spiced pecans bring holiday warmth. Finished with a sugar-free citrus vinaigrette and fresh mint, it delivers color, texture, and nourishment in every bite.

Yield: Four servings

Tips:

• Supreme a grapefruit: Cut off top and bottom, slice away peel and pith, then cut segments between membranes. See this video demo. 
• Massage the kale: Rubbing the chopped kale with high-polyphenol extra virgin olive oil (EVOO) and a pinch of salt for 1–2 minutes helps soften and prepare it for the salad.
• When choosing romaine, opt for the deepest green color available to increase nutrients.

For Salad:

• 4 cups chopped USDA organic kale (curly, dinosaur/lacinato, or preferred type)
• 4 cups shredded romaine lettuce
• 4 cups baby arugula (deep green)
• 1 cup pomegranate seeds
• 1 medium fennel bulb, very thinly shaved (1 ½ cups)
• 6 small radishes, thinly sliced (¾ cups)
•  Segments from 1 grapefruit (supremed)
• 1 ripe avocado, sliced or diced
• 1 tsp high polyphenol extra virgin olive oil (EVOO)
• 2 tbsp mint, chopped (for garnish)
• ¼  cup of a sugar-free citrus vinaigrette

For Spiced Pecans:

• 1 cup raw pecans
• 1 tbsp avocado oil
• ½ tsp ground cinnamon
• ¼  tsp ground nutmeg
• ¼  tsp ground ginger
• Pinch ground cloves
• Pinch cayenne (optional)
• Pinch sea salt

Directions: 

1. Preheat oven to 350°F.
2. Toss pecans with avocado oil, cinnamon, nutmeg, ginger, clove, cayenne (if using), and salt. Roast 8–10 minutes. Let cool completely.
3. Massage kale with 1 tsp EVOO and a pinch of salt until softened (1–2 minutes).
4. Combine kale, romaine, arugula, fennel, radishes, pomegranate seeds, and grapefruit segments. Toss with the vinaigrette.
5. Gently fold in avocado. Top with spiced pecans and fresh mint.
6. Drizzle the remaining vinaigrette to taste and serve immediately.