Keto Alfredo Sauce with Tilapia and herbal side salad
Two fairly quick alternatives for gluten-free and keto friendly alfredo! Including a more traditional recipe, and a keto recipe I found online. I’ve used these for a few different things, including a super simple spaghetti squash chicken Alfredo recipe that turned out really good.
On my first try, I used this low carb alfredo recipe, without the zucchini and shrimp. It worked very well, but it’s more work than I’d prefer most nights.
I eventually found that a more traditional sauce using butter, heavy whipping cream, and parmesan cheese is much more to my liking! I added a few chunks of red peppers on my first attempt (shown in the pic), but that’s not necessary for the recipe and, depending on how you’re using this sauce, may not be a good fit!
* Note that this meal is gluten-free, but isn’t keto-friendly as quinoa has some carbs. Using this sauce with spaghetti squash and chicken is keto-friendly!
I boiled about 1 cup of quinoa, drained and rinsed after. I then mixed with either the sauce from the recipe above, or with this sauce:
I really like the simplicity of this sauce – just melt this in a saucepan while your quinoa cooks, then add quinoa directly to the sauce after it’s drained and rinsed! A slight bit of water from your rinsed quinoa can help the flow of the sauce if necessary, so don’t worry about getting the quinoa super dry after rinsing.
The tilapia was baked and spiced (salt, pepper, oregano – a simple spice mix so it doesn’t clash with the Alfredo sauce) for about 15-20 minutes.
That’s it – a quick and wonderful recipe with decent left over potential for the Alfredo quinoa – just bake a new main dish (goes great with chicken), warm up the quinoa, and serve!
A healthy and delicious herbal salad was the perfect side dish for this keto Alfredo recipe. The mix of herbs perfectly complements the high omega 3’s in fish and the benefits of quinoa (fiber, gluten free, protein, antioxidants, and so much more!).
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