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Use this festive season as an opportunity to get into the kitchen with friends and family to create new healthful food traditions. Instead of feeling bogged down by heavy holiday fare, embrace your new way of eating and share it by nurturing those you love. You’ll be planting the seed of good health to be shared for generations to come.

Celebrate the holidays with our KetoFLEX 12/3-friendly Lemon Seafood Risotto (recipe below), Broccoli Pomegranate Bliss, and our Almond Raspberry Ricotta Torte available to members of our PreCODE and ReCODE programs.

Lemon Seafood Risotto

LemonSeafoodRisottoWeb

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. No one will ever suspect that it’s grain-free, dairy-free, and chock-full of detoxifying, neuroprotective goodness.

Yield: Serves 4

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

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

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

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

4 In a separate pan on medium/high heat, add 2-3 tbs filtered water and place the thawed mussels into the skillet. Cover and cook until the shells open, around 5-7 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 arranged 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 You have two serving options. You can individually prepare each plate or bowl (your choice) with a generous scoop of risotto, and artfully arranged 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.

10 Enjoy!