Thanksgiving is an opportunity to bring family and friends together with food. The great news is that you can easily stay KetoFLEX 12/3 compliant while enjoying this precious time. We’ve got complete menu ideas that will help you nurture those you love with healthful food and treasured time spent together.

Celebrate this holiday with a low carb and healthy Keto-FLEX 1/3-friendly menu with our Thanksgiving Stuffing (see recipe below) and the recipes for Roasted Sweet Potato and Pecan Salad and Dark Chocolate and Cranberry Bon Bons available to members of our PreCODE and ReCODE programs.

Thanksgiving Stuffing


While some call it “stuffing” and others call it “dressing,” everyone calls this version delicious. It is the ultimate comfort food — flavorful and satisfying while still low in carbohydrates and chock-full of healthful ingredients. The best part is that it’s so easy to make; we hope you’ll use it to upgrade any meal year-round. 


• 4 tbsp. butter or ghee (Those concerned about SFA can substitute half with high polyphenol extra virgin olive oil, EVOO.)
• 1 large onion, chopped
• 2 large carrots, peeled and chopped
• 2 celery stalks, chopped, USDA organic
• 24 oz cauliflower, riced (frozen is ok; thaw and drain well before cooking)
• 1 (8 oz.) package baby bella mushrooms, chopped
• 2 tsp sea salt
• 1 tsp black pepper, freshly ground
• 1/2 cup fresh parsley, chopped
• 2 tsp. fresh thyme, chopped
• 2 tbsp poultry seasoning
• 3/4 cup pastured chicken bone broth (Vegetable broth can be substituted.)


1. In a large skillet over medium heat, melt butter, ghee, or EVOO combination. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.

2. Add cauliflower and mushrooms and season with salt and pepper. Add more or less as desired. Cook until tender, 8 to 10 minutes more.

3. Add the parsley, rosemary, and poultry seasoning and stir until combined.

4. Pour broth and cook until totally tender and liquid is absorbed, about 10 minutes.

5. Transfer to a serving dish and enjoy!

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