How long have you been keto?

I’m currently not strict keto, 80% strict keto, 20% freestyle. I started keto 2 years ago and met my body goals within a few months. After that, I struggled to stay strict keto without losing weight. I’m very active in the gym. I exercise 4-5 times per week, and incorporate complex carbs twice a week. 

What led you to this way of eating?

I am addicted to carbs like bread and pasta. I crave them. I love that while in ketosis my cravings disappear. I started keto with the goal to lose some weight, but more so, to find a way to deal with my cravings. What I love most is the mental clarity.

What are some of your go-to meals at home?

I make seafood like salmon and scallops often. I typically pair it with cheese stuffed mushrooms and green veggies like broccoli and green beans.

What about when you eat out?

Burgers, hold the bun!

Favorite keto snack?

String cheese

What is one thing that has helped make your keto journey a little easier?

Creating my own recipes has helped a ton. There is so much information available online and via social media. I do a lot of research and then I freestyle and come up with my own creations.

Instant Pot Low Carb Jerk Chicken via

Instant Pot Low Carb Jerk Chicken via

Low Carb Pumpkin Spice Latte via

Low Carb Pumpkin Spice Latte via

Do you have any tips for people who are just starting keto?

Gather the tools necessary to commit to a keto lifestyle. The most important tool is knowledge. Research what keto is and how ketosis works. From there, arm yourself (I say arm yourself because it can feel like you are going to war with your old self) with all of the food needed to prepare your meals. Plan your meals in advance. If you have an outing scheduled, check the menu before you arrive to select what keto-friendly items are available. Planning is very essential.

KETO RECIPE: Shrimp Zucchini Noodles in Cream Sauce

Low Carb Creamy Shrimp Alfredo With Zoodles via

Low Carb Creamy Shrimp Alfredo With Zoodles via


  • 2 pounds zucchini, spiralized the number of zucchini will vary based on size, this is about 4-5 zucchini

  • 1/4 teaspoon kosher salt

  • 1 tablespoon olive oil

  • 1 pound shrimp peeled and deveined

  • 1 tablespoon minced garlic

  • 2 tablespoons butter

  • 1/2 cup heavy cream 

  • 4 oz cream cheese cut into chunks

  • 1/2 cup Parmesan reggiano cheese shredded

  • 1/4 teaspoon red pepper flakes optional

  • salt and pepper to taste

  • parsley to garnish




  1. Line a sheet pan with paper towels. Place the zucchini noodles on the paper towels. Sprinkle with the 1/4 teaspoon of salt. Allow the zucchini to sit for 30 minutes to sweat out excess water.

  2. Heat a skillet on medium-high heat. Add the olive oil, shrimp, and minced garlic. Cook each side of the shrimp for 1-2 minutes until bright pink.

  3. Remove the shrimp from the skillet and set aside on a plate.

  4. Add the butter to the skillet on medium heat. Allow the butter to partially melt and then add the chunks of cream cheese, Parmesan reggiano, heavy cream, red pepper flakes, and salt and pepper to taste.

  5. Stir continuously until the cheese has melted. The cream cheese may take some time to dissolve.

  6. Add the shrimp and zucchini noodles to the pan. Stir to coat the zucchini. Cook for 3-4 minutes until the zucchini softens.

  7. Sprinkle with parsley to serve.