45+ Easy Sous Vide Lunch Recipes for Effortless Midday Meals

Lunch is often the most hurried meal of the day, and finding a way to make it both delicious and convenient can be a challenge.

Enter the sous vide method—an innovative cooking technique that ensures perfectly cooked meals with minimal effort.

Whether you’re a busy professional, a home cook looking to explore new flavors, or someone who simply enjoys effortless cooking, sous vide offers a solution that takes your lunch game to a whole new level.

In this post, we’ve compiled over 45 sous vide lunch recipes that are not only simple but will also elevate your midday meal with a variety of flavors, textures, and ingredients.

Get ready to experiment with sous vide like never before!

45+ Easy Sous Vide Lunch Recipes for Effortless Midday Meals

Sous vide cooking has the power to transform your lunch routine, bringing both variety and consistency to your midday meals.

With 45+ recipes to choose from, you’ll never run out of options.

Whether you’re preparing tender meats, perfectly cooked vegetables, or even custards and desserts, the sous vide method ensures that every meal is a success.

Take the stress out of your lunch preparation, impress your family and colleagues, and discover how easy it is to create restaurant-quality meals right at home.

Sous Vide Chicken Salad with Avocado and Spinach

This Sous Vide Chicken Salad is a delicious low-carb, keto-friendly lunch that’s easy to prepare. The chicken breast is cooked sous vide to perfection—tender, juicy, and full of flavor. Combined with creamy avocado, fresh spinach, and a light lemon dressing, this dish makes for a filling, nutrient-dense meal that’s ideal for anyone following a low-carb diet.

Ingredients:

• 2 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 4 cups fresh spinach
• 1 ripe avocado, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 2 tablespoons lemon juice
• 2 tablespoons olive oil (for dressing)
• 1 teaspoon Dijon mustard
• Optional: crumbled feta cheese or bacon for topping

Instructions:

1. Preheat your sous vide water bath to 140°F (60°C).
2. Season the chicken breasts with salt, pepper, garlic powder, and oregano. Drizzle with 1 tablespoon of olive oil and place in a vacuum-sealed bag.
3. Cook the chicken in the sous vide bath for 1.5 to 2 hours. Once cooked, remove from the bag and slice thinly.
4. In a large bowl, combine the fresh spinach, diced avocado, red onion, and cherry tomatoes.
5. For the dressing, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper.
6. Toss the salad with the dressing, then top with the sliced chicken.
7. Garnish with feta cheese or crumbled bacon if desired.

This Sous Vide Chicken Salad with Avocado and Spinach is a perfect option for a keto lunch that’s high in healthy fats, protein, and fiber. The sous vide chicken ensures each bite is tender and flavorful, while the avocado adds creaminess and richness. This meal is filling without being heavy, keeping you satisfied for hours. It’s a refreshing, low-carb lunch that’s perfect for meal prep or a quick, nutritious midday meal.

Sous Vide Pork Tenderloin with Cauliflower Mash

Sous Vide Pork Tenderloin is a succulent and juicy dish, offering a rich, savory flavor profile that pairs perfectly with creamy cauliflower mash. This keto-friendly lunch provides a satisfying balance of protein and healthy fats, without the carbs. The sous vide method ensures the pork is cooked evenly and remains incredibly tender, while the cauliflower mash offers a low-carb alternative to mashed potatoes.

Ingredients:

• 1 lb pork tenderloin
• 1 tablespoon olive oil
• 2 teaspoons dried thyme
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 medium head cauliflower, chopped into florets
• 2 tablespoons butter
• 1/4 cup heavy cream
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat your sous vide water bath to 140°F (60°C).
2. Season the pork tenderloin with olive oil, thyme, garlic powder, salt, and pepper. Vacuum seal the pork in a bag.
3. Place the pork tenderloin in the water bath and cook for 2 to 3 hours.
4. While the pork is cooking, steam the cauliflower florets for 10-15 minutes or until tender.
5. In a food processor or blender, combine the steamed cauliflower, butter, heavy cream, minced garlic, salt, and pepper. Blend until smooth and creamy.
6. Once the pork is done, remove from the bag, pat dry, and sear in a hot skillet with a little oil for 2-3 minutes on each side for a golden, crispy exterior.
7. Slice the pork tenderloin and serve with a generous scoop of cauliflower mash.

This Sous Vide Pork Tenderloin with Cauliflower Mash offers a satisfying and decadent keto meal that’s full of flavor and texture. The tender, juicy pork paired with creamy cauliflower mash gives you a comforting yet low-carb alternative to classic mashed potatoes. It’s an ideal meal for a filling, flavorful lunch that stays true to a keto lifestyle, and it’s perfect for those who love savory dishes with a satisfying, melt-in-your-mouth quality.

Sous Vide Salmon with Asparagus and Lemon Butter Sauce

This Sous Vide Salmon with Asparagus and Lemon Butter Sauce is an elegant yet simple dish that’s both low-carb and keto-friendly. The salmon is cooked sous vide to achieve a perfect, flaky texture that’s enhanced by a tangy lemon butter sauce. Paired with tender asparagus, this meal is packed with omega-3 fatty acids, protein, and essential vitamins, making it an excellent choice for a light yet filling lunch.

Ingredients:

• 2 salmon fillets (6 oz each)
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 bunch asparagus, trimmed
• 3 tablespoons unsalted butter
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 clove garlic, minced
• Fresh parsley for garnish

Instructions:

1. Preheat your sous vide water bath to 130°F (54°C).
2. Season the salmon fillets with salt and pepper. Drizzle with olive oil and place each fillet into a vacuum-sealed bag.
3. Place the salmon in the water bath and cook for 45-60 minutes.
4. While the salmon is cooking, steam or roast the asparagus until tender, about 5-7 minutes.
5. In a small saucepan, melt the butter over medium heat. Add garlic, lemon juice, and lemon zest, and cook for 1-2 minutes until fragrant.
6. Once the salmon is cooked, remove from the bag and gently pat dry.
7. Serve the salmon fillets over the asparagus, drizzling the lemon butter sauce on top. Garnish with fresh parsley.

Sous Vide Salmon with Asparagus and Lemon Butter Sauce is a wonderfully light and flavorful keto lunch option. The tender, perfectly cooked salmon pairs wonderfully with the crisp-tender asparagus, and the lemon butter sauce elevates the entire dish with its rich, tangy notes. This meal is high in healthy fats and protein, making it a great choice for anyone looking for a nutritious, low-carb, and satisfying meal. Whether you’re preparing it for a quick lunch or a special occasion, this dish is sure to impress!

Sous Vide Beef Steak with Garlic Butter and Roasted Brussels Sprouts

A classic low-carb keto lunch option, this Sous Vide Beef Steak with Garlic Butter and Roasted Brussels Sprouts offers a rich, savory experience with tender steak and flavorful, crispy Brussels sprouts. The sous vide method ensures the steak is cooked to your preferred doneness with perfect consistency, while the garlic butter sauce adds an indulgent touch to the meal. Paired with roasted Brussels sprouts, this meal is both filling and nutrient-packed.

Ingredients:

• 2 ribeye steaks (8 oz each)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 4 tablespoons unsalted butter
• 1 teaspoon fresh rosemary, chopped
• 1 lb Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil (for roasting)
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat your sous vide water bath to 130°F (54°C) for medium-rare steak.
2. Season the steaks generously with salt and pepper. Vacuum seal the steaks with a tablespoon of olive oil in the bag.
3. Cook the steaks in the water bath for 1.5 to 2 hours.
4. While the steaks are cooking, preheat the oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, garlic powder, salt, and pepper.
5. Roast the Brussels sprouts on a baking sheet for 20-25 minutes, flipping halfway, until crispy and browned.
6. Once the steaks are done, remove them from the bag and pat dry. Sear the steaks in a hot skillet with the remaining olive oil for 2-3 minutes per side until browned and crispy.
7. In a small saucepan, melt the butter and add the minced garlic and rosemary. Cook for 1-2 minutes until fragrant.
8. Serve the steaks with roasted Brussels sprouts, drizzling the garlic butter sauce over the top.

This Sous Vide Beef Steak with Garlic Butter and Roasted Brussels Sprouts is a perfect keto meal for steak lovers. The sous vide technique ensures your steak is always cooked just right, and the garlic butter sauce provides an extra layer of richness. Combined with crispy roasted Brussels sprouts, this meal is satisfying, full of flavor, and perfect for anyone following a low-carb or keto lifestyle.

Sous Vide Turkey Breast with Zucchini Noodles

sous Vide Turkey Breast with Zucchini Noodles is a fresh and healthy keto lunch option. The turkey breast is cooked sous vide to retain its moisture and tenderness, making it a lean, high-protein option. The zucchini noodles serve as a light, low-carb substitute for traditional pasta, and the dish is finished off with a delicious, creamy pesto sauce. This meal is both light and filling, packed with nutrients and full of flavor.

Ingredients:

• 2 turkey breast cutlets (6 oz each)
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon fresh thyme leaves
• 2 medium zucchinis, spiralized into noodles
• 1/4 cup pesto sauce (homemade or store-bought)
• 1 tablespoon olive oil (for sautéing)
• Fresh parsley for garnish

Instructions:

1. Preheat your sous vide water bath to 140°F (60°C).
2. Season the turkey breast cutlets with salt, pepper, and fresh thyme. Vacuum seal the turkey in a bag with a tablespoon of olive oil.
3. Cook the turkey in the sous vide bath for 1.5 to 2 hours.
4. While the turkey is cooking, spiralize the zucchinis into noodles.
5. In a large skillet, heat the olive oil over medium heat and sauté the zucchini noodles for 2-3 minutes until just tender.
6. Once the turkey is done, remove it from the bag, pat dry, and sear in a hot skillet for 2-3 minutes per side to develop a golden crust.
7. Toss the zucchini noodles with pesto sauce, and serve with sliced turkey breast.
8. Garnish with fresh parsley for extra flavor.

ous Vide Turkey Breast with Zucchini Noodles is a lean, delicious, and keto-friendly lunch that’s full of fresh, light flavors. The turkey breast is perfectly cooked, ensuring a juicy and tender bite every time. Paired with zucchini noodles and a creamy pesto sauce, this dish offers a satisfying yet low-carb alternative to traditional pasta dishes. It’s a quick and easy meal that’s perfect for anyone looking for a healthy, flavorful lunch.

Sous Vide Shrimp with Avocado and Cucumber Salad

This Sous Vide Shrimp with Avocado and Cucumber Salad is a refreshing, keto-friendly lunch that’s perfect for those hot days or when you crave something light and flavorful. The shrimp are cooked sous vide, ensuring they are juicy and tender, while the fresh cucumber and creamy avocado in the salad provide a burst of freshness. With a tangy dressing, this dish is a low-carb delight that packs plenty of protein and healthy fats.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 ripe avocado, diced
• 1 cucumber, diced
• 1/4 cup red onion, thinly sliced
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons olive oil (for dressing)
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard

Instructions:

1. Preheat your sous vide water bath to 140°F (60°C).
2. Season the shrimp with salt, pepper, and olive oil, and vacuum seal them in a bag.
3. Cook the shrimp in the sous vide bath for 30-45 minutes.
4. While the shrimp is cooking, prepare the salad by combining the diced avocado, cucumber, red onion, and cilantro in a large bowl.
5. For the dressing, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, salt, and pepper.
6. Once the shrimp are done, remove them from the bag and quickly sear in a hot skillet for 1-2 minutes if desired for added color
7. Toss the shrimp with the prepared salad and dressing. Serve immediately.

Sous Vide Shrimp with Avocado and Cucumber Salad is a light, refreshing, and keto-friendly meal perfect for lunch. The sous vide method ensures perfectly cooked shrimp, while the fresh salad components provide a balance of creamy avocado, crunchy cucumber, and zesty dressing. This dish is not only delicious but also packed with protein, healthy fats, and low-carb ingredients, making it an excellent choice for anyone following a keto or low-carb lifestyle.

Sous Vide Chicken Thighs with Garlic Parmesan Spinach

Sous Vide Chicken Thighs with Garlic Parmesan Spinach is a flavorful and satisfying low-carb keto lunch that features juicy chicken thighs cooked to perfection. The rich, savory flavor of the chicken is complemented by a creamy garlic Parmesan spinach side dish. This meal is packed with protein and healthy fats while keeping the carb count low, making it an ideal choice for a keto-friendly meal.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 2 teaspoons paprika
• 2 teaspoons garlic powder
• 2 tablespoons butter
• 3 cloves garlic, minced
• 4 cups fresh spinach
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Preheat your sous vide water bath to 165°F (74°C).
2. Season the chicken thighs with salt, pepper, paprika, and garlic powder. Drizzle with olive oil and place them in a vacuum-sealed bag.
3. Cook the chicken thighs in the water bath for 2.5 to 3 hours.
4. While the chicken is cooking, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
5. Add the fresh spinach to the skillet and cook for 2-3 minutes until wilted.
6. Stir in the heavy cream and Parmesan cheese, allowing it to melt and create a creamy sauce. Season with salt and pepper to taste.
7. Once the chicken thighs are done, remove them from the bag, pat dry, and sear them in a hot skillet for 3-4 minutes per side until the skin is crispy.
8. Serve the crispy chicken thighs alongside the garlic Parmesan spinach and garnish with fresh parsley.

Sous Vide Chicken Thighs with Garlic Parmesan Spinach is an indulgent, comforting keto meal that’s rich in flavor and perfect for lunch. The tender, juicy chicken thighs are perfectly cooked using sous vide, and the creamy, garlicky spinach side dish adds a satisfying richness. Together, this meal provides a delicious balance of protein, healthy fats, and low-carb veggies, making it a great option for those following a keto or low-carb diet.

Sous Vide Beef and Broccoli Stir-Fry

Sous Vide Beef and Broccoli Stir-Fry is a quick and flavorful low-carb keto lunch that’s loaded with protein, fiber, and healthy fats. The beef is cooked sous vide to tender perfection, and the broccoli is perfectly crisp-tender. Tossed in a savory soy-based sauce with garlic and ginger, this dish gives you all the comforting flavors of a stir-fry without the added carbs from rice or noodles.

Ingredients:

• 1 lb flank steak or sirloin, thinly sliced
• Salt and pepper, to taste
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 2 cups broccoli florets
• 1 tablespoon olive oil (for stir-frying)
• 1 tablespoon sesame seeds, for garnish
• 2 tablespoons green onions, sliced, for garnish

Instructions:

1. Preheat your sous vide water bath to 130°F (54°C) for medium-rare steak.
2. Season the sliced beef with salt, pepper, sesame oil, soy sauce, rice vinegar, ginger, and garlic. Place the beef in a vacuum-sealed bag and cook in the water bath for 1.5 to 2 hours.
3. While the beef is cooking, steam or blanch the broccoli florets for 3-4 minutes until bright green and tender.
4. In a large skillet or wok, heat olive oil over medium-high heat. Add the cooked beef and quickly stir-fry for 2-3 minutes until heated through and slightly browned.
5. Add the steamed broccoli to the skillet and toss to combine with the beef.
6. Garnish with sesame seeds and green onions before serving.

Sous Vide Beef and Broccoli Stir-Fry is a perfect keto-friendly lunch that’s both delicious and easy to prepare. The sous vide beef is incredibly tender, and the crispy-tender broccoli provides a perfect textural contrast. The savory stir-fry sauce made with soy sauce, ginger, and garlic is packed with flavor while keeping the carb count low. This dish is a satisfying and nutritious meal that fits perfectly into a low-carb, keto lifestyle.

Sous Vide Lamb Chops with Cauliflower Rice Pilaf

Sous Vide Lamb Chops with Cauliflower Rice Pilaf is an elegant and flavorful keto lunch option. The lamb chops are cooked sous vide to a perfect level of tenderness and flavor, while the cauliflower rice pilaf serves as a low-carb alternative to traditional rice. This meal combines the rich, savory taste of lamb with the light, fragrant flavors of cauliflower rice, making it a delicious and filling choice for anyone on a keto diet.

Ingredients:

• 4 lamb chops (1 inch thick)
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 2 teaspoons rosemary, chopped
• 1 tablespoon garlic powder
• 1 medium head cauliflower, grated into rice-sized pieces
• 1 tablespoon butter
• 1/4 cup onion, finely chopped
• 1/4 cup diced bell pepper (optional)
• 1/4 cup chopped parsley
• 1 tablespoon lemon juice

Instructions:

1. Preheat your sous vide water bath to 140°F (60°C) for medium-rare lamb.
2. Season the lamb chops with salt, pepper, rosemary, and garlic powder. Vacuum seal the chops in a bag with olive oil.
3. Cook the lamb chops in the sous vide bath for 2 to 3 hours.
4. While the lamb is cooking, heat butter in a skillet over medium heat. Add the chopped onion and bell pepper (if using) and sauté for 3-4 minutes until softened.
5. Add the grated cauliflower rice to the skillet and cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender and lightly browned.
6. Season the cauliflower rice with salt, pepper, and lemon juice, and stir in chopped parsley for a fresh, vibrant touch.
7. Once the lamb chops are done, remove from the bag, pat dry, and sear them in a hot skillet for 2-3 minutes per side to develop a crust.
8. Serve the lamb chops with a side of cauliflower rice pilaf.

Sous Vide Lamb Chops with Cauliflower Rice Pilaf is a sophisticated yet simple keto meal that’s perfect for a flavorful lunch. The sous vide lamb is incredibly tender and juicy, with rosemary and garlic adding depth to each bite. The cauliflower rice pilaf provides a light, nutrient-rich side dish that complements the rich lamb without adding carbs. This meal is full of flavor, protein, and healthy fats, making it a satisfying option for those following a low-carb or keto lifestyle.

Sous Vide Chicken Parmesan with Zucchini Noodles

Sous Vide Chicken Parmesan with Zucchini Noodles is a keto-friendly twist on the classic Italian dish, offering all the flavors of Chicken Parmesan without the carbs. The chicken breasts are cooked sous vide to achieve juicy, tender meat, then topped with marinara sauce and melted cheese for the perfect finish. Paired with zucchini noodles as a low-carb alternative to pasta, this dish is a delicious and satisfying lunch option.

Ingredients:

• 2 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 cup marinara sauce (sugar-free)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 medium zucchinis, spiralized into noodles
• 1 tablespoon olive oil (for sautéing)
• 1 teaspoon dried oregano
• Fresh basil leaves for garnish

Instructions:

1. Preheat your sous vide water bath to 140°F (60°C).
2. Season the chicken breasts with salt and pepper, drizzle with olive oil, and vacuum seal them in a bag.
3. Cook the chicken breasts in the water bath for 1.5 to 2 hours.
4. While the chicken is cooking, spiralize the zucchinis into noodles and sauté them in a hot skillet with olive oil for 2-3 minutes until just tender. Set aside.
5. Once the chicken is cooked, remove it from the bag, pat dry, and sear in a hot skillet for 2-3 minutes on each side to develop a golden crust.
6. Spoon marinara sauce over each chicken breast, then top with mozzarella and Parmesan cheese. Cover the skillet with a lid and cook for 1-2 minutes until the cheese is melted.
7. Serve the chicken breasts on a bed of zucchini noodles and garnish with fresh basil.

Sous Vide Chicken Parmesan with Zucchini Noodles offers all the delicious flavors of the classic Italian dish with a low-carb twist. The sous vide method ensures tender, juicy chicken, while the zucchini noodles provide a perfect, light alternative to traditional pasta. Topped with marinara sauce and melted cheese, this meal is both indulgent and keto-friendly, making it an ideal lunch for anyone on a low-carb or keto diet.

Sous Vide Baked Salmon with Lemon Herb Asparagus

Sous Vide Baked Salmon with Lemon Herb Asparagus is a nutritious and refreshing keto lunch that’s easy to make yet full of flavor. The salmon is perfectly cooked using the sous vide method, ensuring a tender and flaky texture. Paired with lemon-infused asparagus, this dish is packed with healthy fats, protein, and fiber, making it an ideal choice for a low-carb, keto-friendly meal.

Ingredients:

• 2 salmon fillets (6 oz each)
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 2 cloves garlic, minced
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil (for asparagus)
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Preheat your sous vide water bath to 130°F (54°C).
2. Season the salmon fillets with salt, pepper, olive oil, lemon juice, and lemon zest. Vacuum seal the fillets in a bag and cook them in the water bath for 45-60 minutes.
3. While the salmon is cooking, preheat the oven to 400°F (200°C). Toss the asparagus with olive oil, minced garlic, salt, and pepper, and roast in the oven for 15-20 minutes until tender and slightly crispy.
4. Once the salmon is done, remove it from the bag and pat dry. If desired, sear the salmon in a hot skillet for 1-2 minutes per side for a crispy exterior.
5. Serve the salmon fillets with the roasted asparagus and garnish with fresh dill and parsley.

Sous Vide Baked Salmon with Lemon Herb Asparagus is a light and flavorful keto meal that’s both satisfying and packed with nutrients. The salmon is perfectly cooked, tender, and infused with lemony freshness, while the roasted asparagus adds a crisp, savory element to the dish. This meal is a great option for anyone looking for a quick, healthy, and low-carb lunch that’s full of protein and healthy fats.

Sous Vide Shrimp Scampi with Spaghetti Squash

Sous Vide Shrimp Scampi with Spaghetti Squash is a keto-friendly take on the classic shrimp scampi, replacing traditional pasta with spaghetti squash as a low-carb alternative. The shrimp are cooked sous vide, making them juicy and perfectly tender, while the garlic butter sauce brings all the rich, savory flavors together. The spaghetti squash adds a mild, slightly sweet flavor and a satisfying texture to this low-carb lunch.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 4 cloves garlic, minced
• 4 tablespoons unsalted butter
• 1 tablespoon fresh parsley, chopped
• 1 medium spaghetti squash
• 2 tablespoons olive oil (for roasting)

Instructions:

1. Preheat your sous vide water bath to 140°F (60°C).
2. Season the shrimp with salt, pepper, olive oil, and lemon juice, then vacuum seal them in a bag.
3. Cook the shrimp in the sous vide bath for 30-45 minutes.
4. While the shrimp is cooking, preheat the oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil, salt, and pepper, and place the squash halves cut-side down on a baking sheet. Roast for 30-40 minutes, or until the flesh is tender.
5. Once the shrimp are done, remove them from the bag and set aside.
6. In a large skillet, melt butter over medium heat. Add garlic and cook for 1-2 minutes until fragrant. Add the cooked shrimp to the skillet and toss to coat in the garlic butter sauce.
7. Use a fork to scrape the flesh of the roasted spaghetti squash into strands. Serve the shrimp scampi over the spaghetti squash and garnish with fresh parsley.

Sous Vide Shrimp Scampi with Spaghetti Squash is a flavorful and satisfying keto lunch that brings together juicy shrimp, a rich garlic butter sauce, and the light texture of roasted spaghetti squash. This meal is a perfect way to enjoy a classic dish with a low-carb twist, providing a delicious balance of protein, healthy fats, and fiber while staying true to a keto lifestyle. Whether for a quick weeknight dinner or a special lunch, this dish is sure to impress!

Sous Vide Pork Tenderloin with Creamy Spinach and Mushrooms

Sous Vide Pork Tenderloin with Creamy Spinach and Mushrooms is a flavorful and comforting keto lunch option. The pork tenderloin is cooked sous vide to perfection, ensuring it’s juicy, tender, and full of flavor. Paired with a rich and creamy spinach and mushroom side dish, this meal offers a great balance of protein and healthy fats, making it both satisfying and low-carb.

Ingredients:

• 1 lb pork tenderloin
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons Dijon mustard
• 2 tablespoons unsalted butter
• 8 oz mushrooms, sliced
• 3 cups fresh spinach
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Preheat your sous vide water bath to 140°F (60°C).
2. Season the pork tenderloin with salt, pepper, thyme, and Dijon mustard. Drizzle with olive oil and vacuum seal the pork.
3. Cook the pork in the water bath for 2.5 to 3 hours.
4. While the pork is cooking, melt butter in a skillet over medium heat. Add the sliced mushrooms and sauté for 4-5 minutes until golden brown.
5. Add the spinach to the skillet and cook for 2-3 minutes until wilted.
6. Stir in the heavy cream and Parmesan cheese, cooking for another 2-3 minutes until the sauce is creamy and thickened.
7. Once the pork tenderloin is done, remove it from the bag, pat dry, and sear it in a hot skillet for 2-3 minutes on each side to develop a golden crust.
8. Serve the pork tenderloin with the creamy spinach and mushrooms, and garnish with fresh parsley.

Sous Vide Pork Tenderloin with Creamy Spinach and Mushrooms is a luxurious, keto-friendly lunch that’s full of rich flavors. The tender, perfectly cooked pork pairs wonderfully with the creamy spinach and mushrooms, creating a satisfying and indulgent dish. With a combination of protein, healthy fats, and low-carb vegetables, this meal is ideal for those following a keto or low-carb lifestyle and looking for something both delicious and nutritious.

Sous Vide Lemon Herb Chicken with Roasted Cauliflower

Sous Vide Lemon Herb Chicken with Roasted Cauliflower is a simple yet flavorful keto lunch that combines juicy, tender chicken with the bold flavors of lemon and herbs. The chicken is cooked sous vide to ensure it remains moist and succulent, while the roasted cauliflower adds a crispy, satisfying texture. This meal is low-carb, packed with protein, and rich in healthy fats.

Ingredients:

• 2 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 2 teaspoons lemon zest
• 2 tablespoons fresh lemon juice
• 2 teaspoons dried oregano
• 1 tablespoon fresh rosemary, chopped
• 1 medium head cauliflower, cut into florets
• 2 tablespoons olive oil (for roasting)
• 1 teaspoon garlic powder
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat your sous vide water bath to 140°F (60°C).
2. Season the chicken breasts with salt, pepper, lemon zest, lemon juice, oregano, and rosemary. Drizzle with olive oil and vacuum seal the chicken.
3. Cook the chicken in the water bath for 1.5 to 2 hours.
4. While the chicken is cooking, preheat your oven to 400°F (200°C). Toss the cauliflower florets with olive oil, garlic powder, salt, and pepper.
5. Roast the cauliflower in the oven for 25-30 minutes, flipping halfway, until crispy and golden brown.
6. Once the chicken is done, remove it from the bag, pat dry, and sear in a hot skillet for 2-3 minutes per side to develop a golden crust.
7. Serve the chicken with the roasted cauliflower and garnish with fresh parsley.

Sous Vide Lemon Herb Chicken with Roasted Cauliflower is a fresh, zesty, and satisfying keto lunch that’s perfect for any day of the week. The sous vide chicken is incredibly tender and infused with lemon and herbs, while the roasted cauliflower provides a crispy, savory side that complements the chicken perfectly. This dish is full of protein, healthy fats, and low-carb veggies, making it an excellent choice for anyone following a keto or low-carb diet.

Sous Vide Meatballs with Zucchini Noodles and Pesto

Sous Vide Meatballs with Zucchini Noodles and Pesto is a delicious and satisfying keto lunch that combines juicy, flavorful meatballs with light zucchini noodles. The meatballs are cooked sous vide, ensuring they remain moist and tender, and are paired with fresh zucchini noodles and a creamy, herby pesto sauce. This meal is low-carb, packed with protein, and perfect for those on a keto diet.

Ingredients:

• 1 lb ground beef or ground turkey
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 tablespoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped
• 2 medium zucchinis, spiralized into noodles
• 1/4 cup pesto sauce (store-bought or homemade)
• 2 tablespoons olive oil (for sautéing)

Instructions:

1. Preheat your sous vide water bath to 140°F (60°C).
2. In a mixing bowl, combine ground meat, Parmesan cheese, egg, garlic powder, oregano, salt, pepper, and parsley. Mix until well combined. Form the mixture into 12-14 meatballs.
3. Vacuum seal the meatballs in a bag, ensuring they are in a single layer.
4. Cook the meatballs in the sous vide water bath for 1.5 to 2 hours.
5. While the meatballs are cooking, spiralize the zucchinis into noodles. Heat olive oil in a skillet over medium heat, and sauté the zucchini noodles for 2-3 minutes until just tender.
6. Once the meatballs are done, remove them from the bag and sear them in a hot skillet for 2-3 minutes on each side to develop a brown crust.
7. Toss the zucchini noodles with pesto sauce and serve with the meatballs on top.

Sous Vide Meatballs with Zucchini Noodles and Pesto is a comforting, keto-friendly lunch that’s full of flavor and texture. The sous vide cooking method ensures that the meatballs are incredibly tender, and the zucchini noodles paired with creamy pesto offer a light, low-carb alternative to traditional pasta. This dish is perfect for anyone on a keto diet who loves hearty meals but wants to keep things low-carb without sacrificing taste.

Note: More recipes are coming soon!