Many of you know that I have been active in living a Keto lifestyle since the middle of February. Do you remember when I was wholeheartedly vegan? Well, that bombed for me. It was not my first attempt to go vegan but will have to be my last, unless my body chemistry changes. I guess it could happen as the change of life is just around the corner, lol. I was entirely on board to help save the planet for my children by cutting out all animal products in my diet. My body became anemic, and I had no B12 left in my system, this left me feeling tired, dizzy and downright crabby. It was interfering with my workouts and my ability to focus. I have always been low on iron, but this was a whole new level. It is so important to listen to your body, and I can’t stress that enough. If it doesn’t feel right, it probably isn’t. I have a very good stomach and can handle most foods, but I know for absolute certain that sugar is my bodies, enemy. Since cutting out sugar two months ago, there have been so many positive changes, I am energetic, focused, satiated, and have lost 14 lbs of pure fat. I love what I am eating and feel like I have finally found the lifestyle I can maintain. I will be doing a full post dedicated to the Keto lifestyle this Friday, so be sure to check that one out.
I am not a Dr. and cannot tell you for sure if this would be the best lifestyle for you. Although, if you have tried everything else and you still don’t feel right and are having trouble losing weight, this might be the answer. Ya never know girl!!!!
Here is one of my go-to recipes and if you are not eating dairy, you can easily replace the alfredo and parmesan with a cashew version. I have made the cashew alfredo from Oh She Glows cookbook and couldn’t tell the difference.
WHAT YOU WILL NEED
2 tbsp avocado oil
1/2 cup of diced onion
2 cloves of garlic minced
1 1/2 lbs. of boneless, skinless chicken breasts, cubed
1 ( 5-ounce) bag of spinach, chopped
1 cup of broccoli florets cut up
1 cup of store bought alfredo sauce, no sugar, or you can pre-make your own
3 tbsp of pesto store bought or you can pre-make your own
salt and pepper to taste
1/2 a cup of parmesan cheese
4 cups of Zucchini Zoodles
HOW TO MAKE IT
Heat the avocado oil in a large skillet over medium-high heat. Add the onions and garlic and cook for a minute.
Add your cubed chicken in and cook for 8-10 minutes until the juices run clear.
Add spinach and the broccoli florets and cook for 2 minutes. I like my veggies barely cooked but if you like them cooked more, you can leave them in a bit longer.
Add your pesto and alfredo sauce, mix until it is warmed all the way through.
I boil my water and add salt in a medium size pot. Once boiled add your zoodles for two minutes. You don’t want them soggy.
Plate a cup of zoodles, add your creamy pesto chicken and sprinkle with parmesan.
You are going to love this, think of how creative you can get with your flavorings, veggies and different cheeses. Use the chicken, alfredo as your base and build from there.