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Grain-Free Zucchini Fettucine Alfredo

Grain-Free Zucchini Fettucine Alfredo

Ever since our impulse spiralizer buy (see what and how here) I've been salivating over dreamy plates of steaming hot "pasta" and subsequently enjoying vegetable lo mein, Thai-style stir fry and now fettucine alfredo!

This recipe uses Greek yogurt as the cheese sauce to provide fewer calories and more protein. If you haven't noticed by now, at Ubuntu Fitness we are ALL about the protein. We resistance train several days per week which necessitates eating more protein. In addition converting high fat meals into higher protein meals usually has the added benefit of cutting calories and making the meal more filling :)

For the Alfredo sauce: 

  • 1-16oz tub of Greek yogurt
  • 1T crushed garlic
  • 1T xanthan gum
  • pinch of stevia, salt


  • 1 onion
  • 3 medium zucchini
  • 1-8oz package of button mushrooms (or ~12 mushrooms)
  • 1 bunch of spinach

Recipe, makes 3 servings

Our modified high protein, low fat "Alfredo" sauce.

  1. Chop all the veggies and cook in a large saucepan until soft (~15 mins). We combined everything in 1 pot but it may help to cook the noodles separately if you'd like to preserve the noodle-like structure of the zucchinis
  2. While the veggies are cooking - prepare the sauce. Combine all the sauce ingredients in a separate pot and when the veggies are almost done, cook on low heat for ~5-10 mins. Stir occasionally to reduce clumping
  3. Serve and enjoy. Mangia!

Nutrition Info (for 1 serving): 212 calories, 29g carbs, 1.75g fat, 28g protein, 8g fiber

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