28+ Irresistible Dairy-Free Lunch Recipes to Keep You Satisfied

Are you looking to spice up your lunch routine without compromising on flavor or nutrition?

Whether you’re dairy-free by choice, due to dietary restrictions, or simply exploring new recipes, we’ve got you covered.

A dairy-free lifestyle doesn’t mean sacrificing delicious, satisfying meals.

In fact, it opens the door to creative ways to incorporate wholesome ingredients that are not only nutritious but bursting with flavor.

In this blog post, we’ve rounded up 28+ dairy-free lunch recipes that are perfect for busy weekdays, leisurely weekends, or even meal prepping.

From hearty salads and protein-packed bowls to comforting soups and wraps, these recipes are designed to satisfy your cravings and keep you energized throughout the day.

Let’s dive in and discover how enjoyable dairy-free lunches can be!

28+ Irresistible Dairy-Free Lunch Recipes to Keep You Satisfied

Dairy-free lunches don’t have to feel restrictive—they can be flavorful, satisfying, and packed with variety.

With these 28+ dairy-free recipes, you have a wide range of options to fuel your afternoons, impress your taste buds, and nourish your body.

Whether you’re prepping for the week ahead or simply need a quick and easy mid-day meal, these recipes are designed to inspire and elevate your lunch game.

Try a few of these ideas, and don’t be surprised if they become staples in your kitchen.

A dairy-free lifestyle has never been so delicious!

Zucchini Noodles with Avocado Pesto

This light yet flavorful dish combines spiralized zucchini with a creamy, dairy-free avocado pesto. It’s perfect for anyone following a keto or low-carb lifestyle. Packed with healthy fats and nutrients, this meal will leave you feeling satisfied and energized without the carb crash.

Ingredients:

• 3 medium zucchinis, spiralized
• 2 ripe avocados
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 1 clove garlic
• 1 tbsp lemon juice
• Salt and pepper to taste
• Optional: cherry tomatoes, sliced grilled chicken, or crushed walnuts for garnish

Instructions:

1. Spiralize the zucchinis into thin noodles. If you don’t have a spiralizer, you can use a vegetable peeler to create ribbons.
2. Blend the avocados, basil, olive oil, garlic, and lemon juice in a food processor until smooth. Add salt and pepper to taste.
3. Toss the zucchini noodles with the avocado pesto until well coated.
4. Optionally, top with cherry tomatoes, grilled chicken, or walnuts for extra flavor and texture.
5. Serve immediately or store in an airtight container for up to 2 days.

This zucchini noodle dish is a fantastic alternative to traditional pasta. It’s packed with flavor, low in carbs, and dairy-free, making it an ideal choice for a wholesome keto lunch. Whether you’re meal-prepping or need a quick and fresh option, this recipe will satisfy your cravings.

Dairy-Free Egg Salad Lettuce Wraps

Transform a classic egg salad into a keto-friendly delight with this dairy-free recipe! These lettuce wraps are loaded with protein, healthy fats, and plenty of crunch. The creamy texture comes from avocado and mayonnaise, making this dish both satisfying and diet-compliant.

Ingredients:

• 6 hard-boiled eggs, peeled and diced
• 1 ripe avocado
• 3 tbsp dairy-free mayonnaise
• 1 tsp Dijon mustard
• 1/4 cup celery, finely chopped
• 1 tbsp fresh chives, chopped
• Salt and pepper to taste
• Butter lettuce leaves for wrapping

Instructions:

1. In a medium bowl, mash the avocado until smooth.
2. Stir in the mayonnaise, Dijon mustard, and a pinch of salt and pepper. Mix until well combined.
3. Add the diced eggs, celery, and chives to the mixture and gently fold until everything is coated.
4. Scoop the egg salad into butter lettuce leaves to create wraps.
5. Serve immediately or refrigerate for up to 3 days for a make-ahead meal.

These egg salad lettuce wraps are a convenient, healthy, and delicious way to enjoy lunch while staying low-carb. The creamy avocado adds a fresh twist, while the butter lettuce makes for a satisfying crunch. Perfect for picnics, lunchboxes, or a quick meal at home!

Cauliflower Rice Stir-Fry with Shrimp

Craving a stir-fry but trying to keep it low-carb and dairy-free? This cauliflower rice stir-fry with shrimp is the perfect solution. It’s packed with veggies, protein, and bold flavors, all while being keto-friendly. This dish is quick to make and a great way to incorporate more vegetables into your diet.

Ingredients:

• 2 cups cauliflower rice
• 1 lb shrimp, peeled and deveined
• 1 tbsp coconut oil
• 1 cup broccoli florets
• 1/2 cup bell peppers, diced
• 2 tbsp coconut aminos or soy-free tamari sauce
• 1 tsp sesame oil
• 1 clove garlic, minced
• 1/2 tsp grated ginger
• Sesame seeds and green onions for garnish

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove and set aside.
2. In the same skillet, add broccoli, bell peppers, garlic, and ginger. Sauté for 4-5 minutes until the vegetables are tender.
3. Stir in the cauliflower rice and cook for another 2 minutes.
4. Add the shrimp back into the skillet, drizzle with coconut aminos and sesame oil, and toss to combine. Cook for 1-2 minutes until everything is heated through.
5. Garnish with sesame seeds and green onions before serving.

This cauliflower rice stir-fry is a perfect lunch option for those following a keto or low-carb lifestyle. The shrimp adds protein, while the veggies bring color and nutrients. It’s a simple, flavorful, and wholesome dish that you’ll

Keto Turkey and Avocado Collard Green Wraps

Skip the traditional tortilla and use nutrient-packed collard greens for these delicious wraps. Filled with turkey, avocado, and fresh veggies, they’re the perfect dairy-free, keto-friendly lunch. These wraps are portable, refreshing, and loaded with healthy fats to keep you full throughout the day.

Ingredients:

• 4 large collard green leaves
• 6 slices turkey breast (nitrate-free)
• 1 avocado, sliced
• 1/2 cup cucumber, julienned
• 1/4 cup shredded carrots (optional for keto; use sparingly)
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Wash the collard green leaves and pat them dry. Trim the thick stem at the bottom for easier rolling.
2. Spread Dijon mustard on each leaf.
3. Layer the turkey slices, avocado, cucumber, and carrots on top.
4. Drizzle olive oil over the fillings and season with salt and pepper.
5. Roll the collard leaves tightly, folding in the sides as you go. Secure with toothpicks if needed.
6. Slice in half and serve immediately.

These turkey and avocado collard wraps are a fantastic low-carb alternative to traditional wraps. Packed with fresh ingredients and healthy fats, they’re perfect for meal prep or a quick and refreshing lunch.

Spaghetti Squash with Lemon Garlic Shrimp

This recipe turns spaghetti squash into a keto-friendly base for a vibrant and flavorful lemon garlic shrimp dish. It’s light yet satisfying, packed with protein and healthy fats, and completely dairy-free. Perfect for when you want something hearty without breaking your carb limits.

Ingredients:

• 1 medium spaghetti squash
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half, remove the seeds, and place it face down on a baking sheet. Roast for 30-40 minutes until tender.
2. While the squash is roasting, heat olive oil in a skillet over medium heat. Add garlic and cook until fragrant.
3. Add shrimp, lemon juice, lemon zest, red pepper flakes, salt, and pepper. Cook for 3-4 minutes until the shrimp turn pink.
4. Use a fork to scrape the spaghetti squash into strands. Toss the squash with the shrimp mixture.
5. Garnish with fresh parsley and serve.

Spaghetti squash with lemon garlic shrimp is an easy, flavorful dish that feels indulgent but stays keto-friendly. It’s a great way to enjoy pasta-style meals without the carbs, and the zesty lemon adds a refreshing kick.

Chicken Salad Stuffed Avocados

These chicken salad stuffed avocados are a creamy, nutrient-rich lunch option that’s completely dairy-free and keto-friendly. The combination of tender chicken, crunchy celery, and the buttery texture of avocado makes this a satisfying and elegant dish.

Ingredients:

• 2 large avocados, halved and pitted
• 2 cups cooked chicken, shredded
• 1/4 cup dairy-free mayonnaise
• 1 tsp Dijon mustard
• 1/4 cup celery, diced
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. In a mixing bowl, combine the shredded chicken, mayonnaise, mustard, celery, parsley, salt, and pepper. Mix until well combined.
2. Scoop some of the avocado flesh out to make a larger cavity for the chicken salad. Dice the scooped avocado and fold it into the chicken salad mixture.
3. Spoon the chicken salad into the avocado halves.
4. Serve immediately or refrigerate for up to a day.

Chicken salad stuffed avocados are a fantastic keto lunch option that’s quick, nutritious, and delicious. They’re perfect for when you want a low-carb, high-fat meal that’s ready in minutes.

Keto Salmon Patties with Spinach Salad

These crispy salmon patties pair perfectly with a fresh spinach salad for a balanced, dairy-free keto lunch. High in omega-3s and protein, this dish is as nutritious as it is flavorful. The patties are quick to make and pair beautifully with a light salad.

Ingredients:

• 1 can (14 oz) wild-caught salmon, drained
• 1 egg
• 1/4 cup almond flour
• 1 tbsp Dijon mustard
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste
• 2 tbsp coconut oil for frying
• 2 cups fresh spinach
• 1 tbsp olive oil
• 1 tsp apple cider vinegar

Instructions:

1. In a bowl, combine salmon, egg, almond flour, mustard, dill, salt, and pepper. Mix until well combined and form into 4 patties.
2. Heat coconut oil in a skillet over medium heat. Cook patties for 3-4 minutes per side until golden and crispy.
3. Toss spinach with olive oil and apple cider vinegar.
4. Serve salmon patties over the spinach salad.

This meal is a powerhouse of nutrients, offering healthy fats, protein, and greens. The crispy salmon patties are flavorful and satisfying, while the fresh spinach adds a light and refreshing touch.

Avocado Tuna Salad Bowls

This keto-friendly lunch combines creamy avocado with protein-rich tuna for a light yet filling meal. Packed with healthy fats and seasoned to perfection, this dish is ideal for a quick and nourishing midday boost.

Ingredients:

• 1 can (5 oz) tuna in water, drained
• 1 ripe avocado, diced
• 2 tbsp red onion, finely chopped
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste
• Lettuce leaves or spinach for serving

Instructions:

1. In a bowl, mix tuna, avocado, red onion, lemon juice, and olive oil. Season with salt and pepper to taste.
2. Serve the mixture over a bed of lettuce or spinach.
3. Optionally, garnish with fresh herbs like parsley or dill.

This avocado tuna salad bowl is a simple, healthy, and delicious keto lunch option. It’s full of flavor and provides the perfect balance of healthy fats and protein to keep you fueled throughout the day.

Cucumber and Turkey Roll-Ups

These cucumber and turkey roll-ups are a refreshing, low-carb lunch option that’s quick to prepare and full of crunch. With a creamy avocado spread and slices of turkey, these roll-ups are as delicious as they are fun to eat.

Ingredients:

• 1 large cucumber, thinly sliced lengthwise
• 6 slices turkey breast
• 1 avocado
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Mash the avocado with lemon juice, salt, and pepper to create a spread.
2. Spread a thin layer of avocado onto each cucumber slice.
3. Place a slice of turkey on top and roll tightly.
4. Secure with a toothpick if needed. Serve immediately.

These cucumber and turkey roll-ups are a light and refreshing way to enjoy a dairy-free, keto-friendly lunch.

Keto Taco Stuffed Bell Peppers

These taco-stuffed bell peppers are a flavorful, low-carb lunch option that’s completely dairy-free and packed with Mexican-inspired flavors. Using ground beef and a mix of spices, this dish provides the satisfying taste of tacos without the tortillas.

Ingredients:

• 3 large bell peppers, halved and seeded
• 1 lb ground beef or ground turkey
• 1 tbsp olive oil
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 1/2 cup diced tomatoes
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the bell pepper halves on a baking sheet.
2. Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until fragrant.
3. Add ground beef, breaking it apart as it cooks. Once browned, stir in chili powder, cumin, paprika, salt, and pepper.
4. Mix in diced tomatoes and let the mixture simmer for 3-4 minutes.
5. Spoon the beef mixture into the bell pepper halves. Bake for 20 minutes.
6. Garnish with fresh cilantro and serve.

These taco-stuffed bell peppers are a fun and flavorful way to enjoy tacos without the carbs or dairy. They’re perfect for meal prep or a comforting lunch that’s still keto-compliant.

cauliflower Hummus with Veggie Wraps

This low-carb twist on hummus swaps chickpeas for cauliflower, making it keto-friendly and dairy-free. Paired with crunchy veggie wraps, this recipe is a light, fresh, and satisfying lunch option.

Ingredients:

• 1 small head of cauliflower, steamed
• 1/4 cup tahini
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 clove garlic
• 1/2 tsp ground cumin
• Salt to taste
• Veggies for wrapping (cucumber slices, lettuce leaves, or collard greens)

Instructions:

1. Blend steamed cauliflower, tahini, olive oil, lemon juice, garlic, cumin, and salt in a food processor until smooth.
2. Spread the cauliflower hummus on your choice of veggies.
3. Add additional toppings like shredded carrots, bell peppers, or turkey slices.
4. Roll the veggies into wraps and serve.

This cauliflower hummus is a creamy and flavorful alternative to traditional hummus, making it perfect for keto lunches. The veggie wraps add crunch and freshness for a meal that’s as nutritious as it is delicious.

Thai-Inspired Chicken Zoodle Salad

This Thai-inspired zoodle salad combines zucchini noodles with tender chicken and a savory, nutty dressing. The dish is low-carb, dairy-free, and bursting with fresh flavors, making it a perfect lunch for keto enthusiasts.

Ingredients:

• 2 medium zucchinis, spiralized
• 1 cup cooked, shredded chicken
• 1/4 cup almond butter
• 2 tbsp coconut aminos or soy-free tamari sauce
• 1 tbsp sesame oil
• 1 tbsp lime juice
• 1/2 tsp grated ginger
• 1/4 cup chopped peanuts (optional, for garnish)
• Fresh cilantro for garnish

Instructions:

1. In a bowl, whisk together almond butter, coconut aminos, sesame oil, lime juice, and ginger to make the dressing.
2. Toss the zucchini noodles and shredded chicken with the dressing.
3. Top with chopped peanuts and cilantro. Serve immediately.

This Thai-inspired zoodle salad is a refreshing, low-carb meal that’s packed with bold flavors and textures. It’s perfect for anyone craving something light, tangy, and satisfying.

Keto Baked Salmon with Asparagus

This simple baked salmon and asparagus recipe is a low-carb, dairy-free lunch that’s both elegant and easy to prepare. It’s rich in healthy omega-3s and packed with vitamins, making it an excellent choice for a wholesome keto meal.

Ingredients:

• 2 salmon fillets
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Arrange the salmon fillets and asparagus on the baking sheet.
3. Drizzle with olive oil and lemon juice, and sprinkle with garlic powder, salt, and pepper.
4. Bake for 12-15 minutes, or until the salmon is cooked through.
5. Serve immediately.

This baked salmon and asparagus dish is a no-fuss, nutritious lunch that’s perfect for keto dieters. The tender salmon and roasted asparagus are a match made in heaven for a healthy and satisfying meal.

Keto Coconut Curry Soup

This creamy coconut curry soup is packed with bold flavors, tender chicken, and nutrient-rich vegetables. It’s dairy-free and keto-friendly, making it a comforting yet light lunch option.

Ingredients:

• 1 tbsp coconut oil
• 1 lb chicken breast, sliced
• 2 cups coconut milk (unsweetened)
• 1 cup chicken broth
• 1 tbsp red curry paste
• 1/2 cup bell peppers, sliced
• 1/2 cup zucchini, sliced
• 1 tsp grated ginger
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a pot over medium heat. Add chicken slices and cook until lightly browned.
2. Stir in curry paste and grated ginger, cooking until fragrant.
3. Add coconut milk and chicken broth, stirring to combine.
4. Add bell peppers and zucchini, simmering for 5-7 minutes until the veggies are tender.
5. Garnish with cilantro and serve hot.

This coconut curry soup is a warming and satisfying meal with just the right amount of spice. It’s dairy-free, keto-friendly, and perfect for anyone seeking a hearty yet healthy lunch.

Keto Eggplant Pizza Slices

eggplant pizza slices are a creative way to enjoy pizza while staying dairy-free and low-carb. Topped with savory marinara, fresh veggies, and a sprinkle of nutritional yeast, this dish satisfies your pizza cravings in a healthy way.

Ingredients:

• 1 large eggplant, sliced into rounds
• 1 cup sugar-free marinara sauce
• 1/2 cup diced bell peppers
• 1/4 cup sliced olives
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Brush the eggplant slices with olive oil and season with salt and pepper. Roast for 10 minutes.
3. Remove from the oven and top each slice with marinara sauce, bell peppers, olives, and nutritional yeast.
4. Return to the oven and bake for an additional 10 minutes.
5. Serve immediately.

These eggplant pizza slices are a fun, flavorful way to enjoy pizza while keeping it keto and dairy-free. They’re easy to customize with your favorite toppings and make for a delicious, guilt-free lunch.

Avocado and Bacon Salad with Lemon Dressing

This simple avocado and bacon salad is a keto powerhouse, loaded with healthy fats and crispy bacon for a satisfying crunch. The tangy lemon dressing ties it all together for a refreshing, dairy-free lunch.

Recipe:

Ingredients:

• 2 cups mixed greens
• 1 avocado, sliced
• 4 slices bacon, cooked and crumbled
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Toss the mixed greens with avocado slices and crumbled bacon.
2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently.
4. Serve immediately.

This avocado and bacon salad is simple, quick, and incredibly satisfying. It’s packed with keto-friendly fats and

Zucchini Boats with Ground Beef

Zucchini boats stuffed with seasoned ground beef are a fun and satisfying low-carb, dairy-free lunch. The tender zucchini acts as a perfect vehicle for the savory filling, making it a wholesome and delicious meal.

Ingredients:

• 3 medium zucchinis, halved lengthwise and hollowed out
• 1 lb ground beef
• 1 tbsp olive oil
• 1/2 cup onion, diced
• 1 clove garlic, minced
• 1/2 cup sugar-free marinara sauce
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Place the zucchini halves on a baking sheet.
2. Heat olive oil in a skillet over medium heat. Add onion and garlic and sauté until fragrant.
3. Add the ground beef and cook until browned. Stir in marinara sauce, Italian seasoning, salt, and pepper.
4. Fill the zucchini halves with the beef mixture.
5. Bake for 20-25 minutes until the zucchini is tender. Serve warm.

These zucchini boats are a hearty and flavorful meal that’s easy to prepare and perfect for a low-carb lunch. The combination of tender zucchini and seasoned ground beef makes this dish a winner.

Keto Turkey Meatballs with Zoodles

These juicy turkey meatballs paired with zucchini noodles are a keto-friendly, dairy-free twist on a classic pasta dish. The dish is light, satisfying, and packed with protein and nutrients.

Ingredients:

• 1 lb ground turkey
• 1 egg
• 1/4 cup almond flour
• 1 tbsp parsley, chopped
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 medium zucchinis, spiralized
• 1 cup sugar-free marinara sauce
• 2 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C). In a bowl, mix ground turkey, egg, almond flour, parsley, garlic powder, salt, and pepper. Form into meatballs.
2. Arrange the meatballs on a baking sheet and bake for 20 minutes or until cooked through.
3. Heat olive oil in a skillet and sauté the zucchini noodles until slightly tender.
4. Warm the marinara sauce and serve the meatballs over the zoodles, topped with sauce.

This turkey meatball and zoodle dish is a comforting yet healthy lunch option. It’s full of flavor and perfect for those following a keto and dairy-free diet.

Keto Cabbage Stir-Fry with Ground Pork

This cabbage stir-fry is a quick and easy one-pan meal loaded with ground pork, fresh veggies, and bold flavors. It’s a budget-friendly, keto-friendly, and dairy-free option for lunch or meal prep.

Ingredients:

• 1 lb ground pork
• 1/2 head cabbage, shredded
• 1/2 cup carrots, shredded
• 2 tbsp coconut aminos or soy-free tamari sauce
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1 clove garlic, minced
• Salt and pepper to taste
• Green onions for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat. Add ground pork and cook until browned.
2. Stir in garlic, ginger, and coconut aminos. Cook for 1 minute.
3. Add cabbage and carrots, cooking until the vegetables are tender but still crisp.
4. Season with salt and pepper, and garnish with green onions. Serve hot.

This cabbage stir-fry is a flavorful and satisfying dish that’s perfect for busy days. It’s low-carb, high-protein, and packed with nutrients, making it ideal for a keto lunch.

Egg-Free Keto Breakfast Bowl for Lunch

Who says breakfast can’t be lunch? This egg-free keto bowl features avocado, bacon, sautéed spinach, and a rich tahini drizzle. It’s loaded with healthy fats and nutrients for a satisfying mid-day meal.

Ingredients:

• 2 cups spinach
• 4 slices bacon, cooked and crumbled
• 1/2 avocado, sliced
• 1 tbsp tahini
• 1 tsp lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet and sauté the spinach until wilted. Season with salt and pepper.
2. Assemble the bowl with sautéed spinach, crumbled bacon, and avocado slices.
3. Mix tahini with lemon juice and drizzle over the bowl. Serve immediately.

egg-free keto bowl is a simple, flavorful, and nutritious lunch option. It’s perfect for those who want something hearty and satisfying without eggs or dairy.

Almond-Crusted Chicken Tenders

These almond-crusted chicken tenders are a crispy, low-carb alternative to traditional breaded chicken. Paired with a fresh side salad, they make for a delicious and dairy-free keto lunch.

Ingredients:

• 1 lb chicken tenders
• 1 cup almond flour
• 1 egg, beaten
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp coconut oil

Instructions:

1. In a shallow dish, mix almond flour, paprika, garlic powder, salt, and pepper.
2. Dip each chicken tender into the beaten egg, then coat with the almond flour mixture.
3. Heat coconut oil in a skillet over medium heat and cook the chicken tenders for 3-4 minutes on each side until golden and cooked through.
4. Serve with a fresh green salad.

These almond-crusted chicken tenders are crispy, flavorful, and perfect for a quick and satisfying lunch. They’re a healthy twist on a classic dish and completely keto and dairy-free.

Cauliflower Fried Rice with Shrimp

This cauliflower fried rice is a low-carb, dairy-free twist on the classic takeout favorite. Packed with shrimp, veggies, and bold flavors, it’s a wholesome and filling lunch option.

Ingredients:

• 2 cups cauliflower rice
• 1/2 lb shrimp, peeled and deveined
• 1/2 cup mixed vegetables (peas, carrots, etc.)
• 1 clove garlic, minced
• 2 tbsp coconut aminos or soy-free tamari sauce
• 1 tbsp sesame oil
• 1 egg (optional, if not avoiding eggs)
• Green onions for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat. Add garlic and shrimp, cooking until the shrimp turn pink. Remove and set aside.
2. Add cauliflower rice and mixed vegetables to the skillet. Cook until tender.
3. Stir in coconut aminos and return the shrimp to the pan. If using, scramble the egg into the mixture.
4. Garnish with green onions and serve hot.

This cauliflower fried rice with shrimp is a quick, flavorful meal that’s low-carb and packed with nutrients. It’s a great way to enjoy fried rice flavors without the carbs or dairy.

Note: More recipes are coming soon