30+ Easy Dairy Free Low Calorie Recipes for Healthy Living

If you’re looking to embrace a healthier lifestyle, whether due to dietary restrictions, preferences, or just a desire to nourish your body, dairy-free and low-calorie recipes are an excellent choice.

Many of us are starting to realize the benefits of cutting down on dairy while still enjoying a wide variety of flavorful dishes.

These recipes cater to those avoiding dairy or simply seeking to lower their calorie intake without compromising taste or nutrition.

In this blog, we’ve rounded up 30+ dairy-free, low-calorie recipes that will make your meal planning easy, delicious, and guilt-free.

From hearty breakfasts to satisfying dinners and light desserts, there’s something here for everyone!

30+ Easy Dairy Free Low Calorie Recipes for Healthy Living

Eating dairy-free and low-calorie doesn’t mean sacrificing flavor or enjoyment in your meals.

With the right ingredients and a little creativity, you can whip up dishes that are as satisfying as they are nutritious.

Whether you’re new to dairy-free eating or just looking for a few new healthy options, these 30+ recipes will keep your taste buds happy and your calorie count in check.

Embrace a healthier lifestyle and start cooking up these delicious, guilt-free dishes today!

Zucchini Noodles with Avocado Pesto

light yet filling dish is a great way to enjoy zucchini noodles in a dairy-free pesto. The creamy avocado pesto sauce gives a rich texture while keeping it keto-friendly. It’s a fresh, low-carb lunch option packed with healthy fats and vitamins.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 1 clove garlic
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper, to taste
• 1 tbsp nutritional yeast (optional)

Instructions:

1. Using a spiralizer, turn the zucchinis into noodles. Set aside.
2. In a blender or food processor, combine the avocado, basil, garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth and creamy.
3. Toss the zucchini noodles with the avocado pesto until fully coated.
4. Garnish with nutritional yeast if desired for an added cheesy flavor.
5. Serve immediately and enjoy your fresh, keto-friendly lunch!

This zucchini noodle dish is a perfect lunch for those on a keto diet. The avocado pesto provides healthy fats while the zucchini noodles are low in carbs, making this meal both satisfying and light. It’s an excellent choice for anyone looking to stay on track with their dietary goals without sacrificing flavor.

Grilled Chicken Salad with Lemon Tahini Dressing

A protein-packed salad with grilled chicken and a zesty lemon tahini dressing. This meal is full of nutrients and provides the perfect balance of protein, healthy fats, and fiber without any dairy. The lemon tahini dressing adds a creamy texture without the need for cream or cheese.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups mixed greens (such as spinach, arugula, and lettuce)
• 1 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup olives (optional)

For the Lemon Tahini Dressing:

• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper, to taste
• Water to thin out the dressing

Instructions:

1. Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Grill on medium heat for 6-8 minutes per side, or until fully cooked and golden brown.
2. While the chicken is cooking, prepare the salad. In a large bowl, combine the mixed greens, cucumber, red onion, cherry tomatoes, and olives.
3. In a small bowl, whisk together tahini, lemon juice, olive oil, apple cider vinegar, Dijon mustard, salt, and pepper. Add water a little at a time until the dressing reaches your desired consistency.
4. Once the chicken is cooked, slice it and place it on top of the salad. Drizzle with the lemon tahini dressing.
5. Toss the salad lightly and serve immediately.

This grilled chicken salad with lemon tahini dressing offers a great source of protein and healthy fats while being low in carbs. The creamy tahini dressing adds depth of flavor and richness, making it the ideal option for a quick, satisfying keto lunch. It’s refreshing, light, and packed with nutrients to fuel your day.

Cauliflower Rice Stir-Fry with Tofu

his cauliflower rice stir-fry is a flavorful and low-calorie option for a keto-friendly lunch. Using cauliflower rice instead of regular rice keeps the carbs low while tofu adds a great plant-based protein. This dish is quick to prepare and full of savory flavors.

Ingredients:

• 1 medium cauliflower head, grated into rice-sized pieces (or 2 cups cauliflower rice)
• 200g firm tofu, cubed
• 1 tbsp sesame oil
• 1/4 cup diced bell pepper
• 1/4 cup diced zucchini
• 1/4 cup sliced mushrooms
• 1/4 cup green onions, chopped
• 2 tbsp coconut aminos (or soy sauce)
• 1 tbsp rice vinegar
• 1/2 tsp garlic powder
• 1/2 tsp ground ginger
• Salt and pepper to taste
• Sesame seeds, for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat. Add the tofu cubes and cook for about 5-7 minutes until crispy and golden. Remove from the skillet and set aside.
2. In the same skillet, add the bell pepper, zucchini, and mushrooms. Cook for 3-4 minutes until the vegetables are tender.
3. Add the cauliflower rice to the skillet and stir-fry for an additional 4-5 minutes, until the cauliflower is tender.
4. Stir in the coconut aminos, rice vinegar, garlic powder, ground ginger, salt, and pepper.
5. Return the tofu to the skillet and toss everything together. Cook for another 1-2 minutes.
6. Garnish with sesame seeds and green onions, then serve immediately.

This cauliflower rice stir-fry with tofu is a fantastic low-carb lunch option. The cauliflower rice mimics the texture of regular rice without the carbs, while the tofu adds a great protein boost. The combination of sesame oil, coconut aminos, and ginger gives it an authentic stir-fry flavor, making it a perfect keto-friendly, dairy-free dish that’s quick, satisfying, and full of nutrients.

Spaghetti Squash with Garlic and Olive Oil

Spaghetti squash is an excellent low-carb alternative to pasta, and when paired with garlic and olive oil, it becomes a flavorful, satisfying dish. This keto-friendly meal is simple to make, full of healthy fats, and ideal for anyone following a dairy-free lifestyle.

Ingredients:

• 1 medium spaghetti squash
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Drizzle the inside of each half with olive oil and season with salt and pepper. Place the squash halves face down on a baking sheet and roast for 35-40 minutes, until tender.
3. Once cooked, use a fork to scrape the flesh of the squash, creating spaghetti-like strands.
4. In a large skillet, heat olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1-2 minutes until fragrant.
5. Add the spaghetti squash strands to the skillet and toss well. Season with additional salt and pepper.
6. Garnish with fresh parsley and serve immediately.

This spaghetti squash with garlic and olive oil dish is an easy, low-carb, and dairy-free option that satisfies your pasta cravings. The squash acts as a great substitute for traditional noodles, providing a similar texture without the carbs. This is a light and flavorful lunch that is both nutritious and quick to prepare.

Shrimp and Avocado Lettuce Wraps

These shrimp and avocado lettuce wraps are a refreshing and low-carb option for lunch. The shrimp provide lean protein, while the avocado offers healthy fats. Wrapped in crisp lettuce, this meal is fresh, light, and completely dairy-free.

Ingredients:

• 12 large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1/2 tsp paprika
• Salt and pepper, to taste
• 1 avocado, sliced
• 1/4 cup diced cucumber
• 1/4 cup diced red onion
• 1 tbsp fresh cilantro, chopped
• 6 large lettuce leaves (such as romaine or butter lettuce)
• 1 lime, cut into wedges

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season the shrimp with paprika, salt, and pepper.
2. Cook the shrimp for 2-3 minutes on each side, or until pink and fully cooked.
3. Arrange the lettuce leaves on a plate. In each leaf, layer slices of avocado, cucumber, red onion, and cilantro.
4. Place the cooked shrimp on top and squeeze fresh lime juice over the wraps.
5. Serve immediately as a fresh, keto-friendly lunch.

These shrimp and avocado lettuce wraps are an ideal low-carb, dairy-free lunch that combines protein, healthy fats, and crunchy veggies. The crisp lettuce wraps add a refreshing crunch, while the shrimp and avocado provide a delicious balance of flavors. This meal is light yet filling, making it perfect for a quick keto lunch.

Turkey and Cucumber Roll-Ups

These turkey and cucumber roll-ups are a quick, easy, and low-carb lunch option. Filled with lean turkey breast, crunchy cucumber, and a touch of mustard, these roll-ups are both satisfying and refreshing, making them a perfect dairy-free snack or lunch.

Ingredients:

• 8 slices of turkey breast (preferably nitrate-free)
• 1 cucumber, sliced thinly
• 2 tbsp Dijon mustard or any mustard of your choice
• 1 tbsp fresh dill, chopped (optional)
• Salt and pepper, to taste

Instructions:

1. Lay out the turkey slices on a flat surface.
2. Spread a thin layer of mustard on each slice of turkey.
3. Place a few cucumber slices on one end of each turkey slice, then roll them up tightly.
4. Garnish with fresh dill and season with salt and pepper.
5. Serve immediately or refrigerate for later.

These turkey and cucumber roll-ups are a simple yet delicious lunch option for anyone on a keto diet. The turkey provides lean protein, while the cucumber adds a fresh crunch. The mustard adds a tangy flavor that complements the light and refreshing nature of the dish. These roll-ups are low in carbs and dairy-free, making them the perfect grab-and-go lunch.

Eggplant Pizza Bites

Eggplant pizza bites are a fantastic low-carb, keto-friendly snack or lunch. Instead of traditional pizza crust, eggplant slices are topped with dairy-free cheese and your favorite keto-friendly pizza toppings. They’re perfect for anyone craving pizza but trying to avoid carbs.

Ingredients:

• 1 large eggplant, sliced into 1/2-inch thick rounds
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup dairy-free mozzarella (or nutritional yeast)
• 1/4 cup marinara sauce (sugar-free)
• 1/4 cup pepperoni or other keto-friendly toppings
• Fresh basil, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet and drizzle with olive oil. Season with salt and pepper.
2. Roast the eggplant for 20-25 minutes, flipping halfway through, until tender.
3. Once roasted, top each eggplant slice with marinara sauce, dairy-free mozzarella, and your favorite pizza toppings.
4. Return to the oven and bake for an additional 5-7 minutes until the cheese melts.
5. Garnish with fresh basil and serve immediately.

pizza bites are a fantastic, low-carb substitute for traditional pizza. With eggplant providing a hearty base, this dish delivers all the flavor of pizza while keeping things keto and dairy-free. They are quick to prepare and customizable with your favorite toppings, making them an ideal lunch option when you’re craving comfort food.

Baked Salmon with Asparagus

This baked salmon with asparagus is a simple, flavorful, and keto-friendly lunch option that’s packed with healthy fats and protein. The dish is naturally dairy-free and features the heart-healthy omega-3s found in salmon, along with the fiber-rich asparagus.

Ingredients:

• 2 salmon fillets
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 1 lemon, sliced
• 2 garlic cloves, minced
• Salt and pepper, to taste
• Fresh dill, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt, pepper, and minced garlic.
3. Arrange the asparagus around the salmon and drizzle with a bit more olive oil. Place lemon slices on top of the salmon.
4. Roast for 20-25 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.
5. Garnish with fresh dill and serve.

Baked salmon with asparagus is a nutrient-dense, low-carb, and keto-friendly lunch that’s packed with protein and healthy fats. The combination of rich salmon and crisp asparagus makes for a satisfying meal that will leave you feeling full without the carbs. It’s simple to prepare, light, and perfect for a dairy-free diet.

Chia Seed Pudding with Almond Butter

Chia seed pudding is a great low-carb, dairy-free dessert or snack that can double as a quick keto lunch option. With almond butter added for a creamy texture and extra healthy fats, this pudding is both delicious and satisfying.

Ingredients:

• 3 tbsp chia seeds
• 1 cup unsweetened almond milk
• 1 tbsp almond butter
• 1 tsp vanilla extract
• Stevia or sweetener of choice, to taste
• Fresh berries, for topping (optional)

Instructions:

1. In a bowl, combine the chia seeds, almond milk, almond butter, vanilla extract, and sweetener. Stir well to combine.
2. Cover and refrigerate for at least 2 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
3. Once set, stir the pudding and top with fresh berries before serving.

Chia seed pudding with almond butter is a creamy, satisfying, and keto-friendly lunch or snack option. The chia seeds provide fiber and healthy omega-3 fats, while the almond butter adds richness and a nutty flavor. This low-carb, dairy-free pudding is perfect for anyone looking for a quick, nutritious meal that keeps you full throughout the day.

cauliflower Mac and Cheese

This cauliflower mac and cheese is a creamy, low-carb twist on the traditional comfort food. By using cauliflower in place of pasta, it becomes a keto-friendly dish that’s both satisfying and indulgent, all while being completely dairy-free.

Ingredients:

• 1 medium cauliflower head, cut into florets
• 2 tbsp olive oil
• 1/4 cup unsweetened almond milk
• 2 tbsp nutritional yeast
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Steam or boil the cauliflower florets until tender, about 7-10 minutes.
2. While the cauliflower is cooking, heat olive oil in a small saucepan over medium heat. Add garlic powder, salt, and pepper, then stir in almond milk and nutritional yeast. Let it simmer for 3-4 minutes to thicken.
3. Once the cauliflower is tender, drain any excess water and return it to the pot. Pour the almond milk sauce over the cauliflower and mash gently to coat.
4. Serve with fresh parsley for garnish.

This cauliflower mac and cheese is a guilt-free comfort food option. The cauliflower acts as the perfect substitute for pasta, while the creamy almond milk sauce with nutritional yeast provides a cheesy flavor without the dairy. It’s a rich, flavorful dish that’s both low-carb and satisfying.

Avocado Chicken Salad

This avocado chicken salad is a creamy, protein-packed lunch option that’s perfect for a low-carb and dairy-free diet. With avocado replacing traditional mayonnaise, it gives the salad a rich, creamy texture, while the chicken provides lean protein.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 ripe avocado, mashed
• 1/4 cup diced red onion
• 1/4 cup diced celery
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the shredded chicken, mashed avocado, red onion, celery, and cilantro.
2. Add lime juice, salt, and pepper, and mix well.
3. Serve on a bed of greens or in lettuce wraps for a light, refreshing lunch.

This avocado chicken salad is a perfect dairy-free, low-carb lunch. The creamy avocado gives it a rich texture while replacing traditional mayo, making it lighter and healthier. Packed with protein and healthy fats, this salad is both satisfying and nutritious.

Cabbage Stir-Fry with Tofu

This cabbage stir-fry with tofu is a quick, easy, and flavorful low-carb dish. With crispy tofu and crunchy cabbage, it’s a filling and nutritious meal that’s dairy-free and ideal for those following a keto diet.

Ingredients:

• 1/2 head cabbage, thinly sliced
• 200g firm tofu, cubed
• 2 tbsp sesame oil
• 1 tbsp soy sauce or coconut aminos
• 1 clove garlic, minced
• 1/2 tsp ground ginger
• 1/4 tsp red pepper flakes (optional)
• Green onions, for garnish

Instructions:

1. Heat sesame oil in a large skillet over medium-high heat. Add the tofu cubes and cook for 5-7 minutes until crispy and golden. Remove from the skillet and set aside.
2. In the same skillet, add the garlic and cook for 1 minute. Then, add the cabbage and stir-fry for 3-4 minutes until slightly tender but still crisp.
3. Add the soy sauce, ground ginger, and red pepper flakes, and stir well. Return the tofu to the skillet and toss everything together.
4. Garnish with green onions and serve immediately.

cabbage stir-fry with tofu is a quick and easy keto lunch. The tofu provides protein, while the cabbage is low in carbs and adds crunch to the dish. With the savory combination of sesame oil, soy sauce, and ginger, this meal is both flavorful and satisfying without any dairy.

Grilled Portobello Mushrooms with Spinach

Grilled Portobello mushrooms paired with sautéed spinach create a hearty, low-carb, dairy-free lunch. This dish is rich in fiber and antioxidants and makes a great vegetarian option for those looking to keep their meals light yet filling.

Ingredients:

• 4 large Portobello mushroom caps, cleaned and stems removed
• 2 tbsp olive oil
• 2 cups fresh spinach
• 1 clove garlic, minced
• Salt and pepper, to taste
• Balsamic vinegar (optional), for drizzling

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Brush the mushroom caps with olive oil and season with salt and pepper.
2. Grill the mushrooms for 5-7 minutes per side, until tender and grill marks appear.
3. While the mushrooms are grilling, heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute before adding the spinach. Cook until wilted, about 2-3 minutes.
4. Serve the grilled mushrooms topped with sautéed spinach, and drizzle with balsamic vinegar if desired.

This grilled Portobello mushroom dish is a satisfying and nutrient-dense lunch. The mushrooms offer a meaty texture, while the spinach adds vitamins and minerals. This low-carb, dairy-free meal is perfect for those looking for a light yet filling option.

Zucchini and Beef Skillet

This zucchini and beef skillet is a savory, low-carb, and dairy-free lunch option. Ground beef is paired with zucchini, creating a flavorful dish that’s packed with protein, fiber, and healthy fats.

Ingredients:

• 1 lb ground beef (grass-fed preferred)
• 2 medium zucchinis, sliced
• 1 onion, chopped
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned and fully cooked.
2. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened.
3. Add the zucchini and dried oregano, and cook for an additional 4-5 minutes until the zucchini is tender.
4. Season with salt and pepper to taste. Garnish with fresh basil and serve immediately.

This zucchini and beef skillet is an easy, one-pan meal that’s low in carbs and full of flavor. The ground beef provides plenty of protein, while the zucchini adds a fresh crunch. This dish is a great option for a quick, keto-friendly lunch that’s both satisfying and nutritious.

Chopped Salad with Grilled Chicken and Balsamic Vinaigrette

This chopped salad with grilled chicken is a low-carb, dairy-free lunch packed with fresh vegetables and protein. The balsamic vinaigrette ties everything together with a tangy and sweet finish.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups mixed greens (such as spinach, arugula, and lettuce)
• 1 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup black olives, sliced
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. Preheat your grill or grill pan to medium-high heat. Season the chicken breasts with salt, pepper, and a drizzle of olive oil.
2. Grill the chicken for 6-8 minutes per side, or until fully cooked and golden brown. Let it rest for a few minutes before slicing.
3. In a large bowl, combine the mixed greens, cucumber, cherry tomatoes, red onion, and olives.
4. Drizzle the salad with olive oil, balsamic vinegar, salt, and pepper, and toss to combine.
5. Top the salad with the sliced grilled chicken and serve immediately.

This chopped salad with grilled chicken and balsamic vinaigrette is a refreshing and satisfying lunch that’s both low in carbs and dairy-free. The combination of fresh vegetables and protein from the chicken makes it a well-rounded meal that’s both nutritious and light. The balsamic vinaigrette adds a perfect finishing touch with its tangy flavor.

Coconut-Curry Chicken Soup

This coconut-curry chicken soup is a creamy, flavorful, and low-carb lunch option. The combination of coconut milk and curry spices creates a rich, fragrant broth, while the chicken adds lean protein. This soup is both comforting and dairy-free.

Ingredients:

• 2 chicken breasts, diced
• 1 tbsp coconut oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups chicken broth (low-sodium)
• 1 tbsp curry powder
• 1/2 tsp turmeric
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, heat coconut oil over medium heat. Add diced chicken breasts and cook until browned and cooked through. Remove and set aside.
2. In the same pot, add onion, garlic, and ginger, and sauté until softened, about 3 minutes.
3. Stir in curry powder, turmeric, salt, and pepper, and cook for another minute until fragrant.
4. Add the coconut milk and chicken broth, and bring to a simmer. Return the chicken to the pot.
5. Simmer for 15-20 minutes to allow the flavors to meld. Adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro.

his coconut-curry chicken soup is a perfect dairy-free, low-carb meal that’s bursting with flavor. The coconut milk adds creaminess without dairy, and the curry spices provide a warming, aromatic touch. This soup is filling, comforting, and ideal for those on a keto diet.

Grilled Shrimp Salad with Avocado

This grilled shrimp salad with avocado is a light, refreshing, and nutritious low-carb lunch. The shrimp provide lean protein, while the creamy avocado adds healthy fats. Combined with a tangy vinaigrette, this salad is satisfying and dairy-free.

Ingredients:

• 12 large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp paprika
• Salt and pepper, to taste
• 4 cups mixed greens (arugula, spinach, etc.)
• 1 avocado, sliced
• 1/4 cup cucumber, sliced
• 1/4 cup cherry tomatoes, halved
• 2 tbsp olive oil (for dressing)
• 1 tbsp lemon juice
• 1 tbsp balsamic vinegar

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Toss the shrimp with olive oil, paprika, salt, and pepper.
2. Grill the shrimp for 2-3 minutes on each side until cooked through and pink.
3. In a large bowl, combine the mixed greens, avocado slices, cucumber, and cherry tomatoes.
4. In a small bowl, whisk together olive oil, lemon juice, and balsamic vinegar for the dressing.
5. Add the grilled shrimp to the salad and drizzle with the dressing. Toss to combine and serve immediately.

This grilled shrimp salad with avocado is a light, nutrient-packed lunch option that’s low in carbs and dairy-free. The grilled shrimp add protein, while the creamy avocado and fresh vegetables create a satisfying and refreshing dish. The tangy vinaigrette pulls the flavors together for a delicious meal.

Cauliflower Fried Rice with Chicken

This cauliflower fried rice with chicken is a great low-carb, keto-friendly alternative to traditional fried rice. Using cauliflower rice instead of regular rice makes it low in carbs, while chicken adds lean protein. It’s a quick, savory, and dairy-free meal.

Ingredients:

• 2 cups cauliflower rice (fresh or frozen)
• 1 tbsp sesame oil
• 1 chicken breast, diced
• 1/2 onion, chopped
• 1/2 cup frozen peas and carrots
• 2 garlic cloves, minced
• 2 eggs, scrambled (optional)
• 2 tbsp soy sauce or coconut aminos
• Salt and pepper, to taste
• Green onions, for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat. Add diced chicken and cook until browned and cooked through. Remove and set aside.
2. In the same skillet, add onion, peas, carrots, and garlic, and sauté for 2-3 minutes until softened.
3. Add cauliflower rice to the skillet and cook for 5-7 minutes, stirring occasionally.
4. If using eggs, push the cauliflower rice to one side of the skillet and scramble the eggs on the other side.
5. Add the cooked chicken back to the skillet along with soy sauce, salt, and pepper. Toss to combine and cook for another 2-3 minutes.
6. Garnish with green onions and serve.

This cauliflower fried rice with chicken is a delicious, low-carb, and dairy-free alternative to traditional fried rice. The cauliflower rice gives it a similar texture to regular rice, while the chicken provides lean protein. It’s a flavorful, quick, and filling lunch option that fits perfectly into a keto lifestyle.

Zucchini Noodles with Pesto Chicken

Zucchini noodles with pesto chicken is a light and satisfying keto lunch option. The zucchini noodles provide a low-carb alternative to pasta, and the pesto adds a rich, fresh flavor to the dish. It’s a great dairy-free meal for those following a keto diet.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 chicken breasts, grilled and sliced
• 2 tbsp olive oil
• 1/4 cup fresh basil leaves
• 1/4 cup olive oil (for pesto)
• 2 tbsp pine nuts (or walnuts)
• 1 clove garlic
• Salt and pepper, to taste

Instructions:

1. Prepare the pesto by combining fresh basil, olive oil, pine nuts, garlic, salt, and pepper in a food processor. Blend until smooth.
2. In a large skillet, heat olive oil over medium heat. Add the zucchini noodles and sauté for 3-4 minutes until just tender.
3. Remove from heat and toss the zucchini noodles with the prepared pesto.
4. Serve the zucchini noodles with grilled chicken slices on top.

Zucchini noodles with pesto chicken are a perfect low-carb, dairy-free option for a keto lunch. The zucchini noodles provide a healthy, light base while the pesto adds a fresh, aromatic flavor. This dish is packed with healthy fats from the pesto and lean protein from the chicken, making it a satisfying and filling meal.

Salmon Salad with Lemon-Dijon Dressing

This salmon salad with lemon-Dijon dressing is a healthy, low-carb, dairy-free lunch that’s rich in omega-3 fatty acids from the salmon. The fresh, tangy lemon-Dijon dressing perfectly complements the salmon and salad greens.

Ingredients:

• 2 salmon fillets
• 1 tbsp olive oil
• Salt and pepper, to taste
• 4 cups mixed greens (spinach, arugula, lettuce, etc.)
• 1/4 cup cucumber, sliced
• 1/4 cup cherry tomatoes, halved
• 2 tbsp olive oil (for dressing)
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Season the salmon fillets with olive oil, salt, and pepper.
2. Grill the salmon for 4-6 minutes per side until cooked through and easily flaked with a fork.
3. In a large bowl, combine the mixed greens, cucumber, and cherry tomatoes.
4. In a small bowl, whisk together olive oil, Dijon mustard, lemon juice, salt, and pepper to make the dressing.
5. Top the salad with grilled salmon and drizzle with the lemon-Dijon dressing. Serve immediately.

This salmon salad with lemon-Dijon dressing is a light, flavorful, and nutritious lunch. The salmon provides heart-healthy omega-3s, while the tangy dressing adds a zesty kick to the fresh salad greens. It’s a perfect low-carb, dairy-free option for a keto-friendly lunch.

Spaghetti Squash with Turkey Meatballs

Spaghetti squash with turkey meatballs is a low-carb and dairy-free alternative to traditional spaghetti and meatballs. The spaghetti squash serves as a healthy pasta substitute, while the turkey meatballs provide lean protein. This dish is satisfying and keto-friendly.

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground turkey
• 1 egg
• 2 tbsp almond flour
• 2 tbsp chopped fresh parsley
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1/2 cup sugar-free marinara sauce

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half and remove the seeds. Drizzle with olive oil and season with salt and pepper. Place face down on a baking sheet and roast for 30-40 minutes until tender.
2. While the squash is roasting, combine ground turkey, egg, almond flour, parsley, oregano, salt, and pepper in a bowl. Form into meatballs.
3. Heat a skillet over medium heat and cook the turkey meatballs until browned on all sides and cooked through.
4. Once the spaghetti squash is done, use a fork to scrape the strands into a bowl.
5. Top the spaghetti squash with marinara sauce and turkey meatballs. Serve hot.

Spaghetti squash with turkey meatballs is a delicious, low-carb, dairy-free dish that mimics the classic spaghetti and meatballs. The spaghetti squash is a perfect substitute for pasta, while the turkey meatballs are lean and packed with flavor. It’s a great keto-friendly lunch that will satisfy your pasta cravings without the carbs.

Note: More recipes are coming soon