50+ Delicious Grain-Free Dinner Recipes to Keep You Satisfied

Finding satisfying, wholesome, and delicious dinner options that don’t include grains can be a challenge, but it doesn’t have to be.

Whether you’re following a grain-free lifestyle for health reasons, dietary restrictions, or personal preference, there’s no reason your meals should be boring or lack flavor.

In fact, many grain-free dishes are packed with protein, fresh vegetables, and wholesome ingredients, offering the perfect combination of nutrients and taste.

In this post, we’ve gathered 50+ Grain-Free Dinner Recipes that will keep your taste buds satisfied and your body fueled with the nutrients it needs.

From hearty, comforting dishes to fresh, light meals, these recipes are easy to prepare and perfect for every palate. Whether you’re making dinner for the family or prepping for a busy week ahead, there’s a grain-free meal here for everyone.

Let’s dive into these amazing recipes that will prove you don’t need grains to enjoy a delicious and fulfilling dinner!

50+ Delicious Grain-Free Dinner Recipes to Keep You Satisfied

Adopting a grain-free lifestyle doesn’t mean sacrificing flavor or variety. With over 50 grain-free dinner recipes to choose from, you’ll never run out of options for exciting, healthy meals that the whole family will love.

Whether you’re craving something light, like a fresh grilled fish dish, or something hearty, like a grain-free casserole, these recipes are designed to keep you full and satisfied.

By choosing to go grain-free, you’re also opting for more whole foods, fresh ingredients, and balanced meals that can help improve your health, manage your weight, and reduce inflammation.

So why not give these recipes a try? Your taste buds and your body will thank you!

Grain-Free Garlic Herb Chicken with Zucchini Noodles

This Grain-Free Garlic Herb Chicken with Zucchini Noodles is a flavorful and healthy dinner option that replaces traditional pasta with low-carb, nutrient-rich zucchini noodles. Packed with tender chicken seasoned with garlic, parsley, and oregano, this dish is quick to prepare and perfect for a wholesome weeknight meal. It satisfies pasta cravings without grains, making it ideal for those following paleo, keto, or gluten-free diets.

Ingredients

• 2 large zucchini, spiralized
• 2 boneless, skinless chicken breasts (about 1 lb), sliced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried parsley
• ½ tsp red pepper flakes (optional)
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh parsley for garnish

Instructions

1. Prepare the zucchini noodles: Use a spiralizer to create noodles from zucchini. Set aside.
2. Cook the chicken: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken slices, season with oregano, parsley, salt, and pepper, and cook until golden brown and cooked through (6–8 minutes). Remove and set aside.
3. Sauté garlic: In the same skillet, add the remaining olive oil and minced garlic. Cook for 1 minute until fragrant.
4. Add zucchini noodles: Toss the zucchini noodles into the skillet and cook for 2–3 minutes until slightly tender.
5. Combine and finish: Return the chicken to the skillet, squeeze fresh lemon juice over the dish, and mix well.
6. Serve: Garnish with fresh parsley and serve immediately.

This recipe delivers on taste, texture, and nutrition while being grain-free. The zucchini noodles mimic pasta beautifully, and the herbed chicken pairs perfectly for a balanced, satisfying meal. It’s a fantastic option for anyone looking to enjoy their favorite flavors in a healthier way.

Grain-Free Cauliflower Fried Rice with Shrimp

Say goodbye to takeout with this Grain-Free Cauliflower Fried Rice with Shrimp! This dish transforms cauliflower into a rice-like base that soaks up all the savory flavors of soy-free tamari, sesame oil, and vegetables. High in protein from shrimp and packed with vitamins from colorful veggies, this meal is a healthy, grain-free twist on a Chinese takeout favorite.

Ingredients

• 1 medium head cauliflower, riced
• ½ lb shrimp, peeled and deveined
• 2 eggs, beaten
• 1 cup mixed vegetables (e.g., peas, carrots, bell peppers)
• 3 green onions, sliced
• 2 tbsp coconut aminos or tamari (gluten-free soy sauce alternative)
• 1 tsp sesame oil
• 1 clove garlic, minced
• 1 tbsp coconut oil
• Salt and pepper to taste

Instructions

1. Prepare the cauliflower rice: Pulse cauliflower florets in a food processor until it resembles rice. Set aside.
2. Cook the shrimp: Heat coconut oil in a large skillet over medium heat. Add shrimp, season with salt and pepper, and cook until pink (about 3–4 minutes). Remove and set aside.
3. Scramble the eggs: Push the shrimp aside or remove them, pour in the beaten eggs, and scramble them in the skillet.
4. Cook the vegetables: Add the mixed vegetables and garlic to the skillet and cook for 3 minutes.
5. Add the cauliflower rice: Stir in the riced cauliflower, coconut aminos, and sesame oil. Cook for 5–7 minutes until tender.
6. Combine: Return the shrimp to the skillet, mix everything together, and garnish with sliced green onions.
7. Serve: Serve hot as a satisfying main dish.

This grain-free version of fried rice is just as delicious and far more nutritious than its traditional counterpart. The shrimp adds a delightful protein punch, while the cauliflower rice makes this dish light yet filling. It’s a perfect, guilt-free indulgence for your next dinner.

Grain-Free Stuffed Bell Peppers with Turkey and Spinach

These Grain-Free Stuffed Bell Peppers with Turkey and Spinach are a delightful combination of hearty and healthy. Filled with lean ground turkey, spinach, tomatoes, and seasonings, they’re a comforting, low-carb alternative to traditional stuffed peppers. These are perfect for meal prep or a cozy dinner that the whole family will love.

Ingredients

• 4 large bell peppers, halved and seeds removed
• 1 lb ground turkey
• 2 cups fresh spinach, chopped
• 1 can (14 oz) diced tomatoes, drained
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• ½ tsp paprika
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese (optional for topping)
• 1 tbsp olive oil

Instructions

1. Preheat oven: Preheat oven to 375°F (190°C).
2. Prepare the peppers: Place the halved peppers in a baking dish, cut side up. Drizzle with olive oil and season lightly with salt. Bake for 10 minutes to soften slightly.
3. Cook the filling: In a skillet over medium heat, cook the ground turkey until browned. Add spinach, diced tomatoes, Italian seasoning, garlic powder, paprika, salt, and pepper. Cook until spinach is wilted and mixture is well combined.
4. Stuff the peppers: Spoon the turkey mixture into each bell pepper half. Top with shredded mozzarella if desired.
5. Bake: Return to the oven and bake for 15–20 minutes, or until the peppers are tender and cheese is melted and bubbly.
6. Serve: Let cool slightly and serve warm.

These stuffed bell peppers are a wholesome, grain-free meal that’s both nutritious and satisfying. The turkey and spinach filling is bursting with flavor, and the melted cheese (if used) adds a rich, indulgent touch. They’re versatile, easy to make, and guaranteed to be a hit at your dinner table.

Grain-Free Beef and Broccoli Stir-Fry

This Grain-Free Beef and Broccoli Stir-Fry is a quick, one-pan dinner bursting with savory flavors and crunchy textures. The dish swaps out traditional soy sauce for a coconut amino blend, making it gluten-free and paleo-friendly. Packed with protein and fiber, this stir-fry is a nutritious choice for busy weeknights or meal prep sessions.

Ingredients

• 1 lb flank steak, thinly sliced
• 3 cups broccoli florets
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp coconut aminos
• 1 tbsp sesame oil
• 2 tbsp avocado oil (or any high-heat oil)
• ½ tsp red pepper flakes (optional)
• Salt and pepper to taste
• Sesame seeds and sliced green onions for garnish

Instructions

1. Prepare the sauce: In a small bowl, mix coconut aminos, sesame oil, and red pepper flakes. Set aside.
2. Cook the beef: Heat 1 tablespoon of avocado oil in a skillet or wok over medium-high heat. Add the beef slices and cook for 2–3 minutes per side until browned. Remove and set aside.
3. Cook the broccoli: Add the remaining avocado oil to the skillet. Toss in the broccoli florets and sauté for 3–4 minutes until bright green and tender-crisp.
4. Combine ingredients: Add garlic and ginger to the skillet, cooking for 1 minute until fragrant. Return the beef to the pan and pour in the sauce mixture. Stir everything together and cook for 2–3 more minutes.
5. Serve: Garnish with sesame seeds and green onions. Serve immediately as is or over cauliflower rice for a complete meal.

This grain-free take on a Chinese classic is both satisfying and healthy. The tender beef, crisp broccoli, and savory sauce make it a standout dish that’s easy to prepare. Perfect for those avoiding grains, it proves you can enjoy bold flavors without compromise.

Grain-Free Salmon Patties with Avocado Crema

These Grain-Free Salmon Patties with Avocado Crema are a protein-packed dinner option that’s quick, flavorful, and satisfying. Made with almond flour instead of breadcrumbs, these patties hold together beautifully while keeping the dish low-carb and grain-free. Paired with a creamy avocado sauce, it’s a meal that’s as nourishing as it is delicious.

Ingredients

For the patties:

• 2 cans (6 oz each) wild-caught salmon, drained and flaked
• 2 large eggs
• ⅓ cup almond flour
• 1 tbsp Dijon mustard
• 1 tbsp fresh parsley, chopped
• 1 clove garlic, minced
• ½ tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp avocado oil for frying

For the avocado crema:

• 1 ripe avocado
• Juice of 1 lime
• ¼ cup plain Greek yogurt or dairy-free alternative
• Salt and pepper to taste

Instructions

1. Prepare the patties: In a bowl, combine salmon, eggs, almond flour, mustard, parsley, garlic, smoked paprika, salt, and pepper. Mix well and form into 6 small patties.
2. Cook the patties: Heat avocado oil in a skillet over medium heat. Cook the patties for 3–4 minutes per side until golden brown and heated through.
3. Make the avocado crema: Blend avocado, lime juice, yogurt, salt, and pepper until smooth.
4. Serve: Plate the salmon patties and drizzle or serve alongside the avocado crema.

These grain-free salmon patties are crispy on the outside and tender on the inside, making them a hit with the whole family. The avocado crema adds a creamy, zesty touch that perfectly complements the rich salmon flavor. It’s a wholesome, quick dinner option for busy nights.

Grain-Free Chicken Parmesan with Eggplant Slices

This Grain-Free Chicken Parmesan with Eggplant Slices is a guilt-free twist on the Italian classic. Instead of breaded chicken, this recipe uses almond flour and Parmesan for a crispy, flavorful coating. Served over roasted eggplant slices, it delivers the hearty satisfaction of a traditional pasta dish without the grains.

Ingredients

• 2 large eggplants, sliced into rounds
• 2 boneless, skinless chicken breasts, pounded thin
• 1 cup almond flour
• ½ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 1 large egg, beaten
• 1 cup marinara sauce (sugar-free)
• 1 cup shredded mozzarella cheese
• Olive oil for cooking
• Fresh basil for garnish

Instructions

1. Prepare the eggplant: Preheat oven to 400°F (200°C). Arrange eggplant slices on a baking sheet, drizzle with olive oil, and season with salt. Roast for 15 minutes.
2. Bread the chicken: Mix almond flour, Parmesan, and Italian seasoning in a shallow dish. Dip each chicken breast in the beaten egg, then coat with the almond flour mixture.
3. Cook the chicken: Heat olive oil in a skillet over medium heat. Cook the breaded chicken for 4–5 minutes per side until golden and cooked through.
4. Assemble: Place the roasted eggplant slices on a baking sheet. Top each slice with a piece of chicken, spoonfuls of marinara, and shredded mozzarella.
5. Bake: Return to the oven and bake for 10 minutes until the cheese is melted and bubbly.
6. Serve: Garnish with fresh basil and serve immediately.

This grain-free chicken Parmesan is the perfect comfort food that feels indulgent while staying healthy. The almond flour crust adds a delicious crunch, and the roasted eggplant base offers a satisfying alternative to pasta. It’s a dish that’s sure to become a family favorite.

Grain-Free Shepherd’s Pie with Sweet Potato Mash

This Grain-Free Shepherd’s Pie with Sweet Potato Mash is a hearty and comforting dish that’s both satisfying and nutritious. The traditional mashed potato topping is replaced with creamy, vitamin-rich sweet potatoes, while the savory meat and vegetable filling ensures a balanced, protein-packed meal. Perfect for meal prep or a cozy family dinner, this dish is sure to become a favorite.

Ingredients

For the filling:

• 1 lb ground beef or lamb
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup green beans, chopped
• 1 cup beef or chicken broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste

For the topping:

• 2 large sweet potatoes, peeled and cubed
• 2 tbsp butter or ghee
• ¼ cup unsweetened almond milk
• Salt to taste

Instructions

1. Prepare the sweet potato mash: Boil the sweet potatoes in salted water until tender, about 15 minutes. Drain and mash with butter and almond milk. Season with salt and set aside.
2. Cook the filling: In a large skillet, sauté onion and garlic until softened. Add ground meat and cook until browned. Stir in carrots, green beans, broth, tomato paste, thyme, rosemary, salt, and pepper. Simmer for 10 minutes until the vegetables are tender.
3. Assemble the pie: Preheat oven to 375°F (190°C). Transfer the filling to a baking dish and spread the sweet potato mash evenly over the top.
4. Bake: Bake for 20–25 minutes until the top is slightly golden.
5. Serve: Let cool for a few minutes and serve warm.

This grain-free shepherd’s pie is a wholesome twist on the classic recipe. The sweet potato topping adds a subtle sweetness that perfectly complements the savory filling, making it a crowd-pleasing option for dinner.

Grain-Free Spaghetti Squash Carbonara

This Grain-Free Spaghetti Squash Carbonara is a light yet indulgent dinner that delivers all the creamy, smoky goodness of the classic pasta dish—without the grains. Spaghetti squash acts as the perfect base, while crispy bacon and a rich, creamy sauce bring all the comforting flavors to life. It’s a simple, nutritious meal for any night of the week.

Ingredients

• 1 medium spaghetti squash
• 4 slices bacon, diced
• 2 large eggs
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Cook the spaghetti squash: Preheat oven to 400°F (200°C). Cut the squash in half, remove seeds, and place cut side down on a baking sheet. Roast for 35–40 minutes. Once cool, use a fork to scrape out the strands and set aside.
2. Cook the bacon: In a skillet, cook diced bacon until crispy. Remove and set aside, leaving some bacon grease in the pan.
3. Make the sauce: In a bowl, whisk together eggs, Parmesan cheese, and a pinch of salt and pepper.
4. Combine ingredients: Add garlic to the skillet with the bacon grease and sauté for 1 minute. Add the spaghetti squash and toss to coat. Remove from heat, then slowly stir in the egg mixture, letting the residual heat cook the sauce. Add the bacon and mix well.
5. Serve: Garnish with fresh parsley and extra Parmesan if desired.

This spaghetti squash carbonara offers a creamy, decadent experience while staying grain-free. The naturally low-carb squash combined with the velvety sauce and crispy bacon ensures a meal that feels indulgent without the guilt.

Grain-Free BBQ Pulled Pork Lettuce Wraps

These Grain-Free BBQ Pulled Pork Lettuce Wraps are a smoky, flavorful dinner option that’s both light and satisfying. Tender, slow-cooked pulled pork is piled into crisp lettuce leaves and topped with a tangy BBQ sauce. It’s a fun and versatile dish perfect for entertaining or a family meal.

Ingredients

• 2 lbs pork shoulder
• 1 cup sugar-free BBQ sauce
• 1 onion, sliced
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 12 large lettuce leaves (e.g., butter lettuce or romaine)
• Optional toppings: sliced red onion, diced avocado, chopped cilantro

Instructions

1. Prepare the pork: Rub the pork shoulder with smoked paprika, garlic powder, onion powder, salt, and pepper. Place in a slow cooker with sliced onion and ½ cup of BBQ sauce. Cook on low for 8 hours or until tender.
2. Shred the pork: Remove the pork from the slow cooker and shred using two forks. Return to the slow cooker and mix with the remaining BBQ sauce.
3. Assemble the wraps: Spoon pulled pork onto each lettuce leaf and add desired toppings.
4. Serve: Serve immediately for a fresh, flavorful meal.

These BBQ pulled pork lettuce wraps are a fun and delicious way to enjoy classic barbecue flavors without grains. The tender pork, tangy sauce, and crunchy lettuce create a satisfying combination that’s perfect for any occasion.

Grain-Free Zucchini Noodles with Pesto and Chicken

This Grain-Free Zucchini Noodles with Pesto and Chicken dish offers a fresh and satisfying alternative to traditional pasta. The zucchini noodles provide a light and low-carb base, while the homemade pesto adds a burst of flavor. Topped with grilled chicken, this meal is perfect for a quick weeknight dinner or a healthy meal prep option.

Ingredients

• 4 medium zucchini, spiralized into noodles
• 2 boneless, skinless chicken breasts
• ½ cup basil pesto (store-bought or homemade)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh Parmesan for garnish (optional)

For the pesto (if homemade):

• 2 cups fresh basil leaves
• 1/3 cup pine nuts
• 2 cloves garlic
• ½ cup olive oil
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Prepare the pesto: In a food processor, combine basil, pine nuts, garlic, olive oil, Parmesan, salt, and pepper. Blend until smooth and set aside.
2. Cook the chicken: Heat olive oil in a grill pan or skillet over medium heat. Season the chicken with salt and pepper, then cook for 6–7 minutes per side until fully cooked and golden. Remove from heat and slice thinly.
3. Cook the zucchini noodles: In the same pan, add a little more olive oil and sauté the zucchini noodles for 2–3 minutes until tender but not mushy.
4. Combine: Toss the zucchini noodles with the pesto sauce until well coated.
5. Serve: Plate the zucchini noodles and top with sliced chicken. Garnish with fresh Parmesan if desired.

This grain-free zucchini noodle dish with pesto and chicken is the perfect low-carb, high-flavor meal. The pesto brings vibrant flavor, while the zucchini noodles are light and satisfying. It’s a great option for anyone seeking a grain-free meal without sacrificing taste.

Grain-Free Cauliflower Fried Rice

This Grain-Free Cauliflower Fried Rice is a healthy, low-carb version of the classic fried rice, made using cauliflower rice as a base. It’s quick to prepare and packed with protein, veggies, and delicious savory flavors. Whether enjoyed as a main or side dish, it’s a versatile and nutritious meal that will satisfy your cravings for takeout without the grains.

Ingredients

• 1 medium head cauliflower, grated or processed into rice-sized pieces
• 2 tbsp avocado oil (or any high-heat oil)
• 2 large eggs, lightly beaten
• 1 cup mixed vegetables (peas, carrots, bell peppers, etc.)
• 2 cloves garlic, minced
• 3 tbsp coconut aminos (or soy sauce alternative)
• 1 tsp sesame oil
• 2 green onions, chopped
• Salt and pepper to taste

Instructions

1. Prepare the cauliflower rice: Grate the cauliflower using a box grater or pulse it in a food processor until it resembles rice.
2. Cook the eggs: Heat 1 tablespoon of avocado oil in a large skillet or wok over medium heat. Add the beaten eggs and scramble them until fully cooked. Remove the eggs from the pan and set aside.
3. Stir-fry the vegetables: In the same skillet, add the remaining oil and sauté the garlic and mixed vegetables until tender, about 3–4 minutes.
4. Cook the cauliflower rice: Add the cauliflower rice to the pan and cook for 5–7 minutes, stirring frequently, until the rice is tender and slightly golden.
5. Combine: Stir in the scrambled eggs, coconut aminos, sesame oil, salt, and pepper. Mix well and cook for another 1–2 minutes.
6. Serve: Garnish with chopped green onions and serve hot.

This cauliflower fried rice offers a delicious grain-free alternative to the classic takeout dish. With the combination of cauliflower rice, eggs, and veggies, it’s a well-rounded meal that’s quick, nutritious, and full of flavor. It’s a perfect addition to your grain-free meal rotation.

Grain-Free Beef Taco Salad

This Grain-Free Beef Taco Salad is a fresh and vibrant meal that packs a punch with bold flavors. Loaded with seasoned ground beef, avocado, tomatoes, and topped with a zesty homemade dressing, this salad is both satisfying and nutrient-rich. Perfect for meal prep or a quick dinner, it’s a great way to enjoy taco flavors without the grains.

Ingredients

• 1 lb ground beef
• 1 packet of taco seasoning (or homemade blend)
• 1 tbsp olive oil
• 6 cups mixed greens (lettuce, spinach, etc.)
• 1 large avocado, diced
• 1 cup cherry tomatoes, halved
• 1 cup shredded cheese (optional)
• ¼ cup red onion, thinly sliced
• 2 tbsp sour cream (optional)
• Fresh cilantro for garnish

For the dressing:

• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp chili powder
• Salt and pepper to taste

Instructions

1. Cook the beef: In a skillet, heat olive oil over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Stir in taco seasoning and cook for an additional 2–3 minutes, adding a splash of water if necessary.
2. Prepare the dressing: In a small bowl, whisk together olive oil, lime juice, chili powder, salt, and pepper.
3. Assemble the salad: In a large bowl, toss together the mixed greens, avocado, cherry tomatoes, red onion, and shredded cheese (if using).
4. Top the salad: Add the cooked beef mixture on top of the salad, drizzle with the dressing, and add a dollop of sour cream if desired.
5. Serve: Garnish with fresh cilantro and serve immediately.

This grain-free beef taco salad is a flavorful and satisfying dish that brings all the best taco ingredients into a healthy, grain-free format. It’s fresh, packed with protein, and easy to prepare. Perfect for anyone craving the taste of tacos without the carbs!

Grain-Free Lemon Herb Grilled Salmon

This Grain-Free Lemon Herb Grilled Salmon is a light yet satisfying dish that brings out the best in fresh fish. The marinade, made with lemon, garlic, and fresh herbs, enhances the natural flavors of the salmon. Grilled to perfection, this dish is quick to prepare and pairs wonderfully with a variety of side dishes, making it ideal for a healthy weeknight dinner or special occasion.

Ingredients

• 4 salmon fillets (skin on or off)
• 3 tbsp olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste
• Lemon wedges for serving

Instructions

1. Marinate the salmon: In a small bowl, whisk together olive oil, lemon juice, garlic, parsley, dill, salt, and pepper. Place the salmon fillets in a shallow dish and pour the marinade over the fish. Cover and refrigerate for at least 30 minutes.
2. Prepare the grill: Preheat the grill to medium-high heat.
3. Grill the salmon: Place the salmon fillets on the grill and cook for 4–5 minutes per side, or until the salmon is cooked through and flakes easily with a fork.
4. Serve: Serve the grilled salmon with lemon wedges on the side and your favorite grain-free side dishes.

This grain-free lemon herb grilled salmon is a fresh and flavorful option that’s easy to prepare and packed with nutrients. The lemon and herb marinade elevates the natural taste of the salmon, making it a perfect light dinner. You can enjoy this dish on its own or paired with a crisp salad or roasted vegetables for a wholesome meal.

Grain-Free Eggplant Parmesan

This Grain-Free Eggplant Parmesan is a delicious twist on the classic Italian dish, made without breadcrumbs or pasta. Instead, the eggplant is breaded with almond flour and parmesan cheese, then baked until golden and crispy. Topped with marinara sauce and melted mozzarella, this grain-free version is just as comforting and satisfying as the original.

Ingredients

• 2 large eggplants, sliced into ¼-inch rounds
• 1 cup almond flour
• ½ cup grated Parmesan cheese
• 2 large eggs, beaten
• 2 cups marinara sauce (check for no added sugar)
• 1 ½ cups shredded mozzarella cheese
• 1 tbsp olive oil
• Fresh basil for garnish
• Salt and pepper to taste

Instructions

1. Prepare the eggplant: Preheat the oven to 375°F (190°C). Slice the eggplants into rounds and season with salt. Place them on a paper towel to draw out excess moisture for about 20 minutes.
2. Bread the eggplant: In a shallow bowl, mix together almond flour, Parmesan cheese, salt, and pepper. Dip each eggplant slice into the beaten eggs, then coat with the almond flour mixture.
3. Bake the eggplant: Place the breaded eggplant slices on a baking sheet lined with parchment paper and bake for 20–25 minutes, flipping halfway through, until golden and crispy.
4. Assemble the dish: Spread a small amount of marinara sauce in a baking dish. Layer the eggplant slices, top with marinara sauce and mozzarella cheese, then bake for an additional 10 minutes or until the cheese is melted.
5. Serve: Garnish with fresh basil and serve hot.

Grain-free eggplant parmesan is an ideal comfort food option that doesn’t sacrifice flavor or texture. The almond flour crust provides a crunchy, satisfying base, while the marinara and melted cheese create that perfect Italian experience. This dish is a great way to enjoy a low-carb version of a beloved classic!

Grain-Free Chicken and Vegetable Stir-Fry

This Grain-Free Chicken and Vegetable Stir-Fry is a colorful and quick-to-make dinner that’s perfect for busy nights. Packed with lean chicken breast and a mix of fresh vegetables, it’s stir-fried in a savory sauce made from coconut aminos (a soy-free alternative to soy sauce). This dish is naturally grain-free and can be customized with your favorite veggies for a nutritious and filling meal.

Ingredients

• 2 chicken breasts, thinly sliced
• 1 tbsp coconut oil
• 1 cup bell peppers, sliced
• 1 cup broccoli florets
• 1 small carrot, thinly sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 3 tbsp coconut aminos (or soy sauce alternative)
• 1 tbsp sesame oil
• 1 tsp fresh ginger, grated
• Salt and pepper to taste
• Sesame seeds for garnish

Instructions

1. Cook the chicken: Heat coconut oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 6–7 minutes, or until browned and cooked through. Remove the chicken and set aside.
2. Stir-fry the vegetables: In the same skillet, add the garlic, onion, bell peppers, broccoli, and carrot. Stir-fry for 4–5 minutes, or until the vegetables are tender-crisp.
3. Add the sauce: Return the chicken to the skillet and add coconut aminos, sesame oil, ginger, salt, and pepper. Stir to combine and cook for another 1–2 minutes.
4. Serve: Garnish with sesame seeds and serve hot.

This grain-free chicken and vegetable stir-fry is a vibrant and nutritious meal that comes together in under 30 minutes. It’s packed with protein and veggies and has a savory umami flavor from the coconut aminos and sesame oil. This stir-fry is perfect for a quick, healthy dinner that’s both delicious and filling.

Note: More recipes are coming soon!