Oh my goodness, this paleo-friendly fettuccine alfredo is incredible. I honestly can’t believe that this is a cheese-free recipe! I used wild-caught canned tuna as my protein in this dish but the original recipe calls for lobster, which I’m sure is also amazing (I plan on trying it with lobster as soon as I can get some from my local grocery store!). This delicious recipe is from the new cookbook, Make it Paleo II, by Bill Stayley, Hayley Mason and Caitlin Grace Nagelson. They’ve given me permission to share their recipe with you guys – and I know you’re going to love it just as much as Roby and I did. The recipes in this book are creative and there’s a perfect balance of easy recipes and recipes that are a bit more advanced. It’s this balance that makes me love this book as much as I do. It’s great for those new to the paleo diet and it’s also great for those of us with a bit more experience, looking for some variety in our meals. The recipes are all easy to understand and with this book in hand, you’ll have the confidence you need to prepare a delicious meal for your family and friends. And, despite the fact that this is a paleo cookbook, the recipes are sure to please anyone, regardless of diet. I got to meet the authors at their book release party in Pittsburgh last month. Roby and I are moving to Pittsburgh in a few months and after spending the entire day searching for a place to live (in the freezing cold), their party was definitely the highlight of our day. Make the lobster fettuccine alfredo from Make it Paleo II – and if you can’t get your hands on lobster, try subbing it with canned tuna like I did 🙂 You can honestly probably sub the lobster for any protein. It really is delicious!
Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
