Zucchini Alfredo & Turmeric Chicken (AIP, keto, paleo, GF, DF)


I'm not sure how to feel about Keto at the moment. I had fantastic results on it, was feeling really good and then I started to notice a bit of old familiar anxiety popping up. 

In university, I struggled with an eating disorder. I would count my calories to reach 800 daily max, eat mostly just low-cal protein bars for lunch and salads for dinner and never drink or eat even a crumb of any kind of treat. I never stopped eating altogether, but it was an obsessive, restrictive, unhealthy eating pattern that was absolutely not serving me. I got super skinny and I loved that... but I became clinically depressed, lost my period and developed autoimmunity. 

Keto can be a fantastic, healthy weight loss & anti-inflammatory diet. BUT! The moment you start obsessing over numbers, restricting yourself too much and allowing your mood to be impacted by potential imperfections... it is no longer helping you. 

I found myself saving all my carbs for late night, just in case I got hungry then. I found these low-carb paleo protein bars that only netted out at 2-5 carbs for lunch after skipping breakfast and then had salad for dinner so that maybe I could enjoy a glass of wine or a few pieces of 85% chocolate. Sound healthy? Not so much. 

SO! If you are going to continue keto or make it any kind of healthy lifestyle, you have to find meals that are actually healthy, enjoy them throughout the day and really reduce the snacking - especially late night. It's not easy, but I'm working on it and I think if I can get there the results just might be worth it. 

Here is a keno-friendly recipe that truly nourishes, keeps you full, helps you burn fat and reduces inflammation. EAT UP! 


Zucchini Alfredo & Turmeric Chicken

2 servings // 30 minutes


2 zucchini

1 tbsp olive oil

8 oz chicken breast

1 tsp turmeric

1/2 tsp oregano

sea salt & black pepper (to taste)

1 avocado

1 cup coconut milk (canned, full fat)

1/2 lemon


1) Spiralize the zucchini or use a julienne peeler to create the noodles.

2) In a large frying pan, heat the olive oil over medium heat. Add the chicken to the pan & sprinkle it with the turmeric, oregano, salt & pepper to taste. Saute for 7-10 minutes, until cooked through. 

3) While chicken cooks, make the avocado alfredo sauce by combining the avocado, coconut milk, lemon juice and some more sea salt & black pepper to taste in a blender or food processor. Blend until smooth & creamy.

4) Once the chicken is cooked through, transfer it to a plate and then add the zucchini noodles back to the pan. Sauce the noodles for 1-2 minutes or until slightly softened & warmed through. 

5) Add the avocado cream sauce into the pan and stir until well mixed and warmed through.

6) Divide them noodles between plates, top with that yellow chicken and enjoy the heck out of it! 


If you make this recipe, don’t forget to take a pic and tag me on instagram @realistic.holistic and use #realisticholistic - show me how you’re incorporating real health into your real life!