KetoFLEX Kitchen: Escape to the Greek Isles

When you’re in the mood to travel but can’t quite swing it because of work or other responsibilities, you can still enjoy a culinary “getaway.” Using Greek-inspired cuisine, we’ve blended the best of the Mediterranean Diet with KetoFLEX 12/3 to enhance the neuroprotective elements while preserving the vibrant, traditional flavors to create a backyard vacation you can enjoy any time.

This month’s recipes for our PreCODE and ReCODE members include a rustic and classic Greek Salad, Greek Lamb Kebobs with Tzatziki Sauce, and low-carb Cauliflower Rice Pilaf (recipe below).

Cauliflower Rice Pilaf

When you’re craving carbs, there’s nothing like a flavorful rice pilaf. It’s the perfect light side dish. The best part is that the cauliflower rice keeps it low-carb while promoting detoxification. Our version includes toasted almonds, mushrooms, parsley, and lemon. Feel free to experiment with your favorite add-ins to make it your own.  

Yield: Four 1 1/8 cups servings

Tips:

• When using store-bought cauliflower, whether it’s fresh or thawed from frozen, be sure to follow step #3 from the directions. It’s important to get all of the moisture out so that the rice can carmelize and all of the flavors can come together. If you skip this step, the rice will be steamed and much less flavorful.

• Other add-ins could include diced broccoli, scallions, capers, olives, pine nuts, lime juice, chicken broth, red pepper, basil, etc. Experiment with any combination of veggies, liquids, and spices for a unique flavor profile. 

Ingredients:  

• 2 tbsp avocado oil (divided)
• 1/2 cup of peeled, sliced almonds
• 3 cloves garlic, smashed or minced 
• 8 oz. of baby bella mushrooms, sliced 
• 1/2 yellow onion, diced small
• 1/2 lemon- juiced (more to taste)
• 1/2 cup of flat-leaf parsley, chopped

Directions:

1) Wash and fully dry your head of cauliflower. Chop the cauliflower into large pieces, and discard the leaves.

2) Place the cauliflower chunks into a food processor and pulse until it has the texture of rice.

3) Put your riced cauliflower into a clean tea or paper towel and twist or press out any excess water. Set aside.

4) Add 2 tsp of avocado oil into a large skillet on medium heat. Toss in the almonds, stirring frequently for about 3 to 5 minutes until they begin to turn golden. Transfer the toasted almonds to a bowl to cool.

5) Return the skillet to the heat. Add the remaining avocado oil and garlic for 10 to 20 seconds.

6) Add in the cauliflower rice, diced onions, and sliced mushrooms, stirring frequently until the rice turns golden, about 10 minutes. 

7) Remove the skillet from the heat. Stir in the toasted almonds, parsley, and lemon juice. Season to taste with salt and pepper, and serve warm.