Creamy white decadent goodness doesn’t have to be a thing from the past on the autoimmune protocol, this AIP Alfredo is so good you might think it is the real thing!
I have been meaning to post this AIP Alfredo recipe since I discovered it… almost 6 months ago, and I feel terrible for keeping it to myself for so long. Unfortunately a lot of things have been pushing my blog down the to-do list and I am so sorry! One of the things that I have missed on the AIP is a savory cream sauce, and while the sauce in my Zucchini Love Boats recipe is pretty delicious, this AIP Alfredo recipe takes it to the next level!
Before I jump into the recipe, a little update on what has been keeping me so busy… besides being the mother of an extremely happy and active toddler, I finally finished all of my pre-requisite courses for nursing school. As a student who always excelled in humanities and avoided math and science taking classes like microbiology and anatomy was both eyeopening, humbling and fascinating! I mentioned my career plans in a previous post where I also spoke to my changing identity as a mother and someone who lives with chronic illness.
I have decided to pursue a career as a nurse practitioner. Nursing is founded on what I think is the most important part of medicine: The patient! As intuitive as this may sound I had countless encounters with doctors who looked at my medical exams and not at me, treating my lab reports before even asking me how I felt. As a nurse practitioner I will build on a patient centered approach to care and use it to treat my own patients! I am excited to share with you all that I will be starting school in June in a direct entry DNP program for students who already have a bachelors degree in another field. Expect updates on everything that I am learning and how my transition from the patient to caregiver side of healthcare is going 🙂
Now let’s get down to the important business…. AIP ALFREDO!!!! I made it with shrimp, but feel free to get creative and use your protein of choice or even just use to dress up sautéed veggies!
- Add drained heart of palm, ½ cup olive oil and 1 clove garlic to blender
- Blend on high until smooth adding more olive oil if necessary
- Heat a large skilled with 2 T olive oil and remaining garlic
- Add shrimp and sauté for a few minutes until pink
- Set shrimp aside
- Add zoodles and heart of palm sauce to hot skillet and sauté until hot
- Garnish with shrimp and serve immediately