If you’ve over-indulged during the holidays and are ready to get back on track with KetoFLEX 12/3, we’ve got you covered with a simple, rustic, and delicious comfort food menu featuring loads of vibrant veggies from every color of the rainbow.

Get back on track with our Chickpea and Eggplant Hummus (see recipe below) and the recipes for Hearty Cabbage Stew, and Crispy Seed Crackers available to members of our PreCODE and ReCODE programs.

Chickpea and Eggplant Hummus


Ready for some creamy, dreamy, dipping yum? Adding roasted eggplant to your hummus is a great way to not only add extra antioxidants but to also reduce carbohydrates. It’s the perfect excuse to eat more veggies — raw or roasted. Experiment with creating a healthful veggie rainbow as the perfect accompaniment for your hummus.

Yield: Six (1/3 cup) servings


● Choose eggplants that are shiny and firm. At this point, any seeds found inside are still small, so the flesh will not have accumulated the bitter compounds found in more mature overripe eggplants.

● If you are worried that the eggplant might be bitter, slice or cube it, then salt it liberally and allow it to drain on paper towels for an hour or so before cooking. Remove any excess salt by rinsing and wrapping the eggplant in paper towels and pressing on the slices or cubes to remove any additional water.


● 1 large or 2 small eggplants (approx. 1lb.)
● 2 tsp avocado oil for brushing on eggplant (optional)
● 1 (15-ounce) can organic garbanzo beans, well-rinsed and drained (Eden Organic is BPA/BPS-free and pressure-cooked to reduce lectins).
● 2 medium cloves garlic
● 2 tbs fresh lemon juice
● 3 tsp tahini
● 1/2 tsp sea salt
● 1/2 tsp red pepper flakes
● 1/4 generous tsp cumin
● 1/3 cup high polyphenol extra virgin olive oil (EVOO)
● 2 tablespoons chopped fresh parsley (extra for garnish)


1. Slice the eggplant in half, brush with avocado oil. and place face down on a baking sheet. Roast at 400 F for approximately 45 minutes or until soft.

2. Remove the eggplant from the oven and allow it to cool slightly, then scoop out the inside of the eggplant, leaving the skin behind.

3. Add all ingredients except EVOO to a blender or food processor and slowly begin to blend. Slowly add the EVOO until smooth.

4. To serve, drizzle generously with EVOO, sprinkle with parsley and your choice of spices i.e., chili powder, paprika, or more cumin.

5. Store in a sealed container in the refrigerator. It should keep four to six days. It also freezes well.

Nutritional Information Per Serving

● Calories: 257.9
● Total Fat: 18.1 g
● Saturated Fat: 2.3 g
● Total Carbohydrates: 19 g
● Fiber: 6 g
● Net Carbohydrates: 13 g
● Total Protein: 5.6 g
● Animal Protein: 0


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