KetoFLEX 12/3 Kitchen: Pantry Reset

As summer winds down, it’s the perfect time for a Pantry Reset — restocking the staples that make brain-healthy cooking simple, delicious, and doable even on busy days. This month, we’re featuring KetoFLEX 12/3-friendly pantry heroes like hearts-of-palm pastas and rices, canned legumes, clean canned fish, and other versatile ingredients that can become a nourishing meal in minutes. A thoughtfully stocked pantry takes the guesswork out of “What’s for dinner?” and makes eating for brain health the easy choice. 

This month’s subscriber recipes include Lemony Palm Pasta with Mackerel (recipe below), Avocado and White Bean Salad, and Ginger-Sesame Salmon Fried “Rice”.

Lemony Palm Pasta with Mackerel

Bright and zesty, this Mediterranean-inspired dish pairs low-carb hearts of palm pasta with DHA-rich mackerel to support brain and gut health. Garlic, olives, colorful vegetables, high-polyphenol olive oil, lemon, and fresh herbs add antioxidants and anti-inflammatory flavor for a light, satisfying meal.

Yield: Two Servings

Tips:

• Avoid King mackerel, which is high in mercury. Instead, only source small Atlantic mackerel. Preferred brands are Patagonia Provisions (BPA/BPS cans) or Vital Choice (BPA cans)
• Enjoy this pasta salad warm, at room temperature, or cold.
• Optional toppings: High polyphenol extra virgin olive oil (EVOO) or lemon juice (to be drizzled on top), grated Parmigiano Reggiano, nutritional yeast, and herbs

Ingredients:

• 1 pack (12 oz) hearts of palm pasta, rinsed and drained
• 2 cans (4 oz each) mackerel in olive oil, drained (discard oil)
• 2 cloves garlic, minced
• 1 red bell pepper, chopped (orange or yellow also works)
• 1 cup cherry or grape tomatoes, halved
• 3 tbsp kalamata or green olives, pitted and chopped
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh basil leaves, chopped
• Zest of 1 lemon
• Juice of 1/2 lemon (or to taste)
• 2 tbsp avocado oil
• Salt and black pepper, to taste
• Optional toppings: High-polyphenol extra virgin olive oil (EVOO), lemon juice, grated Parmigiano Reggiano, nutritional yeast, and herbs

Directions:

1. Heat avocado oil in a large skillet over medium heat.
2. Add minced garlic; sauté for about 30 seconds until fragrant.
3. Add the chopped bell pepper and cook for 2–3 minutes, until slightly softened.
4. Stir in the halved tomatoes and chopped olives. Season lightly with salt and pepper. Cook for about 5 minutes, stirring occasionally until tomatoes release some juice.
5. Gently stir in the flaked, drained mackerel. Cook for 2–3 minutes, just until heated through.
6. Add the rinsed and drained hearts of palm pasta. Toss gently to combine, just until warmed through (about 1–2 minutes).
7. Stir in lemon zest, lemon juice, parsley, and basil. Taste and adjust seasoning.
8. Serve warm, topped with cheese or nutritional yeast (if using), and drizzle with extra olive oil or lemon juice as desired. Feel free to add more herbs.