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Ditching dairy doesn’t mean sacrificing flavor or variety in your meals.
Whether you’re lactose intolerant, following a plant-based diet, or simply exploring healthier meal options, finding creative and satisfying main courses can be a game-changer.
This collection of 35+ dairy-free main course recipes will inspire you to transform everyday ingredients into dishes that are not only wholesome but bursting with flavor.
From hearty casseroles to vibrant stir-fries, these recipes cater to diverse tastes and dietary preferences, proving that dairy-free meals can be as rich and satisfying as any other.
So, whether you’re hosting a dinner party, meal prepping for the week, or just trying to spice up your dinner rotation, these recipes are here to bring variety and excitement to your table.
Let’s dive into the possibilities!
35+ Healthy Dairy-Free Dinner Recipes to Elevate Your Weeknight Meals
Going dairy-free doesn’t have to be a challenge when you have the right recipes in your arsenal.
These 35+ dairy-free main course ideas are proof that you can enjoy meals that are hearty, nutritious, and packed with flavor.
Whether you’re indulging in a creamy pasta made with plant-based alternatives or savoring a perfectly spiced curry, each dish offers a unique twist to inspire your culinary journey.
Ready to dive in?
Pick a recipe, gather your ingredients, and enjoy a dairy-free dinner that’ll have everyone at the table asking for seconds.
Share your favorites and let us know which ones become staples in your kitchen!
Creamy Garlic Shrimp and Zucchini Noodles
This creamy garlic shrimp dish is the perfect dairy-free and low-carb lunch that feels indulgent without breaking your keto goals. The luscious coconut milk-based sauce pairs wonderfully with tender shrimp and zucchini noodles, creating a light yet satisfying meal. Packed with protein and healthy fats, this recipe will keep you full and energized throughout the day.
Ingredients:
- 1 lb shrimp (peeled and deveined)
- 3 medium zucchini (spiralized into noodles)
- 3 garlic cloves (minced)
- 1 cup full-fat coconut milk
- 2 tbsp olive oil
- 1 tsp paprika
- ½ tsp red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp, paprika, and a pinch of salt and pepper. Cook for 2-3 minutes on each side until pink and cooked through. Remove and set aside.
- In the same skillet, add the remaining olive oil and minced garlic. Sauté for 1 minute until fragrant.
- Pour in the coconut milk and simmer for 3-4 minutes until slightly thickened. Adjust seasoning with salt, pepper, and red pepper flakes if using.
- Add the zucchini noodles to the skillet and toss to coat in the sauce. Cook for 2-3 minutes until just tender.
- Return the shrimp to the skillet and mix well to combine.
- Garnish with fresh parsley and serve immediately.
This creamy garlic shrimp and zucchini noodle dish is a fantastic way to enjoy rich flavors without dairy. The coconut milk creates a velvety sauce that’s every bit as satisfying as its cream-based counterpart, and the zucchini noodles provide a fresh, low-carb base. Perfect for a quick lunch or light dinner, this recipe is sure to become a go-to in your keto meal rotation.
Keto Chicken Stir-Fry with Cauliflower Rice
Packed with colorful vegetables, tender chicken, and a flavorful coconut aminos-based sauce, this keto chicken stir-fry is a low-carb, dairy-free powerhouse. Served over cauliflower rice, it’s a complete and satisfying lunch that is rich in nutrients and bursting with umami flavor.
Ingredients:
- 1 lb chicken breast (sliced into strips)
- 3 cups mixed vegetables (e.g., bell peppers, broccoli, carrots, and snap peas)
- 2 cups cauliflower rice
- 2 tbsp coconut oil
- 3 tbsp coconut aminos (or tamari for a soy-free option)
- 1 tsp sesame oil
- 1 tsp grated ginger
- 2 garlic cloves (minced)
- 1 tsp chili paste (optional)
- Sesame seeds and green onions for garnish
Instructions:
- Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook until golden and fully cooked, about 5-6 minutes. Remove from the skillet and set aside.
- In the same skillet, add the remaining coconut oil and sauté the garlic and ginger for 1 minute until fragrant.
- Add the mixed vegetables and stir-fry for 4-5 minutes until crisp-tender.
- Return the chicken to the skillet and stir in the coconut aminos, sesame oil, and chili paste if using. Cook for another 2-3 minutes to combine the flavors.
- Meanwhile, heat the cauliflower rice in a separate pan or microwave for 2-3 minutes until warm.
- Serve the chicken stir-fry over the cauliflower rice and garnish with sesame seeds and green onions.
This chicken stir-fry is a vibrant and nutrient-packed meal that’s as versatile as it is delicious. By using cauliflower rice and a flavorful sauce, it stays low-carb while offering a satisfying crunch from the vegetables. Whether you’re meal-prepping or whipping up a quick lunch, this dish delivers on flavor and keto-friendly macros.
Avocado Tuna Salad Lettuce Wraps
Light, refreshing, and incredibly easy to make, these avocado tuna salad lettuce wraps are perfect for a quick low-carb lunch. The creamy avocado replaces traditional mayo, creating a rich and dairy-free tuna salad that’s both healthy and flavorful. Wrapped in crisp lettuce leaves, this meal is both nutritious and satisfying.
Ingredients:
- 2 cans tuna (in water or olive oil, drained)
- 1 large ripe avocado (mashed)
- 1 tbsp lemon juice
- 1 tbsp Dijon mustard
- 2 tbsp chopped fresh dill
- ¼ cup red onion (finely chopped)
- Salt and pepper to taste
- 8 large lettuce leaves (e.g., romaine, butter lettuce)
- Optional toppings: sliced cucumbers, cherry tomatoes, or diced bell peppers
Instructions:
- In a medium bowl, combine the drained tuna, mashed avocado, lemon juice, Dijon mustard, dill, and red onion. Mix well until creamy and evenly combined.
- Season with salt and pepper to taste.
- Lay out the lettuce leaves and spoon the tuna mixture into the center of each leaf.
- Add optional toppings like cucumber slices or cherry tomatoes for added crunch and freshness.
- Fold the lettuce leaves around the filling like a wrap and serve immediately.
These avocado tuna salad lettuce wraps are a simple yet flavorful way to enjoy a dairy-free and low-carb lunch. The creamy avocado pairs beautifully with the tangy mustard and fresh dill, creating a satisfying filling that’s packed with protein and healthy fats. Perfect for a quick bite or a portable meal, these wraps are a must-try for anyone following a keto lifestyle.
Keto Turkey Meatballs with Zucchini Noodles
Juicy, flavorful, and dairy-free, these keto turkey meatballs are a lunchtime favorite. Paired with zucchini noodles and a rich tomato sauce, this dish is comforting and light, making it a great low-carb alternative to traditional pasta and meatballs.
Ingredients:
- 1 lb ground turkey
- 1 egg (beaten)
- ¼ cup almond flour
- 2 garlic cloves (minced)
- 1 tsp Italian seasoning
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- 2 cups sugar-free marinara sauce
- 3 medium zucchinis (spiralized)
Instructions:
- In a bowl, combine the ground turkey, egg, almond flour, garlic, Italian seasoning, onion powder, salt, and pepper. Mix until well combined. Form into 1-inch meatballs.
- Heat olive oil in a skillet over medium heat. Add the meatballs and cook for 6-8 minutes, turning occasionally, until browned and cooked through. Remove and set aside.
- In the same skillet, pour in the marinara sauce and bring to a simmer. Add the meatballs back into the sauce and let cook for 5 minutes.
- Meanwhile, sauté the zucchini noodles in a separate skillet for 2-3 minutes until just tender.
- Serve the meatballs and sauce over the zucchini noodles.
These keto turkey meatballs with zucchini noodles are a hearty, wholesome meal that doesn’t feel like a compromise. The almond flour adds just the right texture to the meatballs, while the marinara sauce ties everything together. Perfect for meal-prepping or enjoying fresh, this dish is a keeper!
Spaghetti Squash Pad Thai
This dairy-free, low-carb Pad Thai recipe swaps traditional rice noodles with roasted spaghetti squash, creating a flavorful, keto-friendly version of the classic dish. Packed with tender chicken, crunchy peanuts, and a tangy sauce, this meal is both satisfying and light.
Ingredients:
- 1 medium spaghetti squash
- 1 lb chicken breast (sliced thin)
- 2 tbsp avocado oil
- 2 garlic cloves (minced)
- 2 eggs (beaten)
- 3 tbsp coconut aminos
- 1 tbsp lime juice
- 1 tbsp almond butter
- 1 tsp fish sauce
- ¼ cup crushed peanuts
- 2 green onions (sliced)
- Fresh cilantro for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half, remove seeds, and roast cut-side down for 40-45 minutes. Once cooked, scrape the flesh into strands and set aside.
- Heat avocado oil in a skillet over medium heat. Add chicken slices and cook until golden and fully cooked. Remove from skillet.
- Add garlic to the skillet and sauté for 1 minute. Push to one side and scramble the beaten eggs on the other side.
- In a small bowl, mix coconut aminos, lime juice, almond butter, and fish sauce. Pour the sauce into the skillet.
- Add the spaghetti squash and cooked chicken to the skillet and toss until combined.
- Top with crushed peanuts, green onions, and fresh cilantro.
This spaghetti squash Pad Thai is a flavorful twist on a takeout classic. The squash absorbs the tangy, nutty sauce beautifully, making every bite a treat. A great balance of protein, healthy fats, and low-carb veggies, this dish is a must-try for anyone looking to mix up their lunch options.
Dairy-Free Keto Salmon Cakes
Crispy on the outside, tender on the inside, these keto salmon cakes are a delicious way to enjoy healthy fats and protein for lunch. Paired with a tangy dairy-free dipping sauce, they make for a satisfying and nutritious meal that’s ready in no time.
Ingredients:
- 1 can salmon (wild-caught, drained)
- 1 egg (beaten)
- 2 tbsp almond flour
- 1 tbsp Dijon mustard
- 1 tbsp fresh dill (chopped)
- 1 garlic clove (minced)
- 2 tbsp avocado oil
- Salt and pepper to taste
- For the sauce: ¼ cup unsweetened coconut yogurt, 1 tsp lemon juice, 1 tsp fresh dill
Instructions:
- In a bowl, combine salmon, egg, almond flour, Dijon mustard, dill, garlic, salt, and pepper. Mix well and form into small patties.
- Heat avocado oil in a skillet over medium heat. Cook the patties for 3-4 minutes per side until golden brown and crispy.
- In a small bowl, whisk together the coconut yogurt, lemon juice, and dill to make the sauce.
- Serve the salmon cakes warm with the dipping sauce.
These salmon cakes are a simple yet elegant keto lunch option. Their crispy texture and rich flavor make them a delight to eat, while the dairy-free dipping sauce adds a tangy freshness. Serve with a side salad or steamed veggies for a complete meal.
Keto Chicken Avocado Bacon Bowls
Packed with tender chicken, creamy avocado, and crispy bacon, these bowls are a perfect balance of flavor and nutrition. Completely dairy-free and low-carb, they’re a quick and easy lunch option that will keep you full and satisfied.
Ingredients:
- 2 cups cooked chicken breast (shredded)
- 1 ripe avocado (diced)
- 4 slices bacon (cooked and crumbled)
- 2 cups mixed greens
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions:
- In a large bowl, combine shredded chicken, diced avocado, and crumbled bacon.
- Add mixed greens and toss gently to combine.
- Drizzle olive oil and apple cider vinegar over the salad. Season with salt and pepper.
- Serve immediately or store in the fridge for up to 2 days.
This chicken avocado bacon bowl is a no-fuss keto lunch that’s big on flavor and healthy fats. With minimal prep, it’s perfect for busy days when you need a quick, nourishing meal.
Keto Veggie-Stuffed Bell Peppers
These stuffed bell peppers are a hearty, flavorful, and dairy-free lunch option that’s easy to prepare. Packed with ground beef, low-carb veggies, and seasonings, they’re a satisfying keto-friendly meal that can be made ahead of time.
Ingredients:
- 4 bell peppers (halved and deseeded)
- 1 lb ground beef
- 1 small zucchini (diced)
- 1 cup diced tomatoes (no sugar added)
- 2 garlic cloves (minced)
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C). Place bell pepper halves in a baking dish.
- Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned.
- Add diced zucchini, tomatoes, garlic, Italian seasoning, salt, and pepper. Cook for 5 minutes until combined.
- Spoon the mixture into the bell pepper halves. Cover the dish with foil and bake for 25 minutes.
- Remove foil and bake for an additional 5-10 minutes.
These veggie-stuffed bell peppers are a wholesome and colorful lunch that’s perfect for meal prep. Loaded with protein and low-carb veggies, they’re a delicious way to stay on track with your keto lifestyle.
Keto Thai Coconut Curry Chicken
This keto Thai coconut curry chicken is a warm, comforting, and flavorful dish that’s perfect for lunch. The creamy coconut milk combines with aromatic spices to create a bold, satisfying curry that’s low-carb, dairy-free, and packed with nutrients. Serve it over cauliflower rice for a complete keto-friendly meal.
Ingredients:
- 1 lb chicken thighs (cut into bite-sized pieces)
- 1 tbsp avocado oil
- 2 garlic cloves (minced)
- 1 tbsp red curry paste (sugar-free)
- 1 cup full-fat coconut milk
- 1 cup broccoli florets
- ½ cup red bell pepper (sliced)
- 1 tbsp lime juice
- 1 tsp fish sauce
- Fresh cilantro for garnish
Instructions:
- Heat avocado oil in a skillet over medium heat. Add chicken and cook until browned, about 6-8 minutes. Remove and set aside.
- In the same skillet, sauté garlic for 1 minute, then stir in red curry paste and cook for another minute until fragrant.
- Add coconut milk, lime juice, and fish sauce. Bring to a simmer.
- Return the chicken to the skillet and add broccoli and red bell pepper. Cook for 5-7 minutes until vegetables are tender and chicken is cooked through.
- Garnish with fresh cilantro and serve over cauliflower rice.
This Thai coconut curry chicken is a quick and easy meal that delivers bold flavors and creamy textures without any dairy. The combination of spices and coconut milk makes it a perfect keto lunch to warm you up and keep you satisfied.
Keto Cabbage Stir-Fry with Ground Pork
This cabbage stir-fry is an affordable, quick, and delicious lunch idea. Ground pork, cabbage, and a savory sauce come together in just 20 minutes to create a low-carb, dairy-free meal that’s high in flavor and perfectly satisfying.
Ingredients:
- 1 lb ground pork
- ½ head of cabbage (shredded)
- 2 garlic cloves (minced)
- 1 tbsp ginger (grated)
- 2 tbsp coconut aminos
- 1 tbsp sesame oil
- 2 tbsp avocado oil
- 1 tsp red pepper flakes (optional)
- Green onions and sesame seeds for garnish
Instructions:
- Heat avocado oil in a large skillet over medium heat. Add ground pork and cook until browned, breaking it up with a spoon. Remove and set aside.
- In the same skillet, add sesame oil, garlic, and ginger. Sauté for 1 minute.
- Add shredded cabbage and stir-fry for 5-6 minutes until tender.
- Stir in coconut aminos and red pepper flakes if desired. Return the pork to the skillet and toss to combine.
- Garnish with green onions and sesame seeds before serving.
This cabbage stir-fry is a simple yet satisfying dish that’s perfect for anyone following a keto lifestyle. The natural sweetness of the cabbage pairs beautifully with the savory pork and sauce, making it a hearty, healthy lunch option.
Keto Sesame Ginger Salmon Bowls
These sesame ginger salmon bowls are a fresh and flavorful lunch idea that’s both dairy-free and keto-friendly. The marinated salmon is cooked to perfection and served over a bed of crunchy low-carb veggies for a meal that’s as healthy as it is delicious.
Ingredients:
- 2 salmon fillets
- 2 tbsp coconut aminos
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 1 garlic clove (minced)
- 1 tbsp lime juice
- 2 cups shredded cabbage
- 1 cup sliced cucumber
- 1 avocado (sliced)
- Sesame seeds for garnish
Instructions:
- In a bowl, mix coconut aminos, sesame oil, ginger, garlic, and lime juice. Marinate salmon fillets in this mixture for 15 minutes.
- Heat a skillet over medium heat and cook the salmon for 3-4 minutes per side until cooked through.
- Assemble the bowls by dividing the shredded cabbage, cucumber, and avocado between two bowls.
- Top with the cooked salmon and garnish with sesame seeds.
These sesame ginger salmon bowls are a deliciously fresh way to enjoy a low-carb, nutrient-rich lunch. The tangy marinade enhances the salmon beautifully, while the crunchy veggies add the perfect balance of texture and flavor.
Keto Stuffed Portobello Mushrooms
These stuffed portobello mushrooms are a hearty, low-carb, and dairy-free lunch option. Filled with ground turkey, spinach, and spices, they’re satisfying, flavorful, and easy to prepare, making them perfect for meal prep or a quick weekday meal.
Ingredients:
- 4 large portobello mushrooms (stems removed)
- 1 lb ground turkey
- 1 cup spinach (chopped)
- 1 garlic clove (minced)
- 1 tbsp olive oil
- ½ tsp paprika
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C). Brush the mushroom caps with olive oil and place them on a baking sheet.
- Heat a skillet over medium heat and cook ground turkey until browned. Add garlic, spinach, paprika, salt, and pepper, and cook for another 2-3 minutes.
- Spoon the turkey mixture into the mushroom caps.
- Bake for 15-20 minutes until the mushrooms are tender.
These stuffed portobello mushrooms are a versatile and nutrient-packed lunch option that’s both filling and delicious. The combination of turkey and spinach creates a flavorful filling that pairs perfectly with the earthy mushrooms.
Keto Cauliflower Fried Rice with Shrimp
This cauliflower fried rice is a healthy, low-carb twist on the classic takeout dish. Made with shrimp, veggies, and a savory sauce, it’s a light yet satisfying dairy-free meal that’s quick and easy to whip up for lunch.
Ingredients:
- 2 cups cauliflower rice
- 1 lb shrimp (peeled and deveined)
- 1 cup mixed vegetables (e.g., peas, carrots, green beans)
- 2 garlic cloves (minced)
- 2 tbsp coconut aminos
- 1 tbsp sesame oil
- 2 eggs (beaten)
- 2 tbsp avocado oil
Instructions:
- Heat avocado oil in a skillet over medium heat. Cook shrimp for 2-3 minutes per side until pink and cooked through. Remove and set aside.
- In the same skillet, sauté garlic for 1 minute. Push to one side and scramble the eggs on the other side.
- Add mixed vegetables and cook for 3-4 minutes until tender.
- Stir in cauliflower rice, coconut aminos, and sesame oil. Cook for another 3 minutes.
- Add shrimp back to the skillet and toss to combine.
This cauliflower fried rice is a delicious and healthy way to enjoy the flavors of traditional fried rice without the carbs or dairy. The shrimp adds protein, while the coconut aminos and sesame oil provide that signature umami flavor.
Keto Egg Roll in a Bowl
This deconstructed egg roll is a quick and easy one-pan meal that’s low-carb, dairy-free, and packed with flavor. Made with ground pork and cabbage, it delivers all the taste of a classic egg roll without the carbs or frying.
Ingredients:
- 1 lb ground pork
- 4 cups shredded cabbage
- 2 garlic cloves (minced)
- 1 tbsp grated ginger
- 3 tbsp coconut aminos
- 1 tbsp sesame oil
- 2 green onions (sliced)
- Red pepper flakes for garnish
Instructions:
- Heat sesame oil in a skillet over medium heat. Add ground pork and cook until browned.
- Add garlic, ginger, and cabbage to the skillet. Cook for 5-6 minutes until the cabbage is tender.
- Stir in coconut aminos and cook for 2 more minutes.
- Garnish with green onions and red pepper flakes before serving.
This egg roll in a bowl is a convenient, flavorful, and satisfying meal that comes together in no time. It’s perfect for busy days when you need a quick, keto-friendly lunch option.
Keto Lemon Herb Chicken with Cauliflower Mash
This keto-friendly lemon herb chicken paired with creamy cauliflower mash is a comforting and dairy-free lunch option. The chicken is juicy and flavorful, thanks to a zesty lemon marinade, while the cauliflower mash serves as a perfect low-carb alternative to mashed potatoes.
Ingredients:
- 2 boneless, skinless chicken breasts
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 2 garlic cloves (minced)
- 1 tsp dried oregano
- ½ tsp paprika
- Salt and pepper to taste
- 1 medium cauliflower head (chopped)
- 2 tbsp unsweetened almond milk
- 1 tbsp olive oil (for mash)
Instructions:
- In a bowl, mix olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Marinate the chicken in this mixture for at least 20 minutes.
- Heat a skillet over medium heat and cook the chicken for 5-6 minutes per side until fully cooked. Set aside.
- Steam cauliflower until tender. Blend with almond milk, olive oil, salt, and pepper until smooth.
- Serve the chicken over the cauliflower mash and garnish with fresh herbs.
This lemon herb chicken with cauliflower mash is a refreshing and wholesome dish that’s easy to make and loaded with flavor. It’s a great choice for those seeking a filling yet light keto meal.
Keto Coconut Curry Shrimp with Spinach
his coconut curry shrimp with spinach is a rich and aromatic dish that’s both dairy-free and low-carb. The creamy coconut sauce combined with tender shrimp and spinach makes for a satisfying and nutrient-dense lunch option.
Ingredients:
- 1 lb shrimp (peeled and deveined)
- 1 tbsp avocado oil
- 2 garlic cloves (minced)
- 1 cup full-fat coconut milk
- 1 tsp curry powder
- ½ tsp turmeric powder
- 2 cups fresh spinach
- 1 tbsp lime juice
- Salt to taste
Instructions:
- Heat avocado oil in a skillet over medium heat. Cook shrimp for 2-3 minutes per side until pink and set aside.
- In the same skillet, sauté garlic for 1 minute. Add coconut milk, curry powder, turmeric, and salt. Simmer for 5 minutes.
- Stir in spinach and cook until wilted. Add the cooked shrimp and lime juice.
- Serve warm, garnished with fresh cilantro if desired.
This coconut curry shrimp with spinach is a creamy and flavorful dish that’s perfect for lunch. It’s quick to prepare, nutrient-packed, and ideal for anyone following a keto lifestyle.
Keto Turkey Lettuce Wraps
These keto turkey lettuce wraps are light, fresh, and bursting with flavor. They’re a low-carb, dairy-free alternative to traditional wraps, making them a quick and convenient lunch option that’s perfect for on-the-go.
Ingredients:
- 1 lb ground turkey
- 2 tbsp coconut aminos
- 1 tbsp sesame oil
- 2 garlic cloves (minced)
- 1 tsp grated ginger
- 1 cup shredded carrots
- 1 head butter lettuce
- Green onions for garnish
Instructions:
- Heat sesame oil in a skillet over medium heat. Cook ground turkey until browned.
- Add garlic, ginger, and coconut aminos. Stir in shredded carrots and cook for 2-3 minutes.
- Spoon the turkey mixture into butter lettuce leaves and garnish with green onions.
- Serve immediately.
These turkey lettuce wraps are a simple, refreshing, and flavorful lunch option. They’re easy to customize with additional veggies or sauces, making them a versatile addition to your keto meal rotation.
Keto Beef Stir-Fry with Bok Choy
This keto beef stir-fry with bok choy is a savory and satisfying meal that’s perfect for lunch. Packed with tender beef strips, crunchy bok choy, and a flavorful sauce, it’s a dairy-free dish that’s easy to whip up in under 30 minutes.
Ingredients:
- 1 lb beef sirloin (sliced thin)
- 2 tbsp avocado oil
- 3 cups baby bok choy (halved)
- 2 garlic cloves (minced)
- 2 tbsp coconut aminos
- 1 tsp sesame oil
- 1 tsp grated ginger
- Salt and pepper to taste
Instructions:
- Heat avocado oil in a skillet over high heat. Cook beef strips for 2-3 minutes until browned. Remove and set aside.
- In the same skillet, sauté garlic and ginger for 1 minute. Add bok choy and cook for 3-4 minutes until tender.
- Stir in coconut aminos, sesame oil, salt, and pepper. Return the beef to the skillet and toss to combine.
- Serve immediately.
This beef stir-fry with bok choy is a flavorful and nutrient-dense meal that’s perfect for lunch. The combination of tender beef and fresh greens makes it both hearty and refreshing.
Keto Zucchini Lasagna Boats
These zucchini lasagna boats are a dairy-free twist on the classic comfort food. Packed with ground beef, marinara, and flavorful seasonings, they’re a low-carb, keto-friendly lunch that’s both hearty and satisfying.
Ingredients:
- 3 large zucchinis (halved and hollowed out)
- 1 lb ground beef
- 1 cup sugar-free marinara sauce
- 1 garlic clove (minced)
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C). Brush zucchini halves with olive oil and place them on a baking sheet.
- Heat a skillet over medium heat. Cook ground beef until browned. Add garlic, marinara, Italian seasoning, salt, and pepper.
- Spoon the beef mixture into the zucchini halves. Bake for 20-25 minutes until zucchini is tender.
- Serve warm, garnished with fresh herbs if desired.
These zucchini lasagna boats are a delicious and low-carb way to enjoy the flavors of lasagna without the carbs or dairy. They’re easy to make and perfect for a filling keto lunch.
Keto Avocado Tuna Salad
This avocado tuna salad is a creamy, dairy-free lunch option that’s loaded with healthy fats and protein. Simple to make and packed with flavor, it’s a perfect keto-friendly dish that’s great on its own or served in lettuce cups.
Ingredients:
- 1 ripe avocado (mashed)
- 1 can tuna (drained)
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp fresh dill (chopped)
- Salt and pepper to taste
- Butter lettuce leaves for serving
Instructions:
- In a bowl, mix mashed avocado, tuna, lemon juice, olive oil, dill, salt, and pepper until well combined.
- Spoon the mixture into butter lettuce leaves for serving.
- Serve immediately or refrigerate for up to 2 days.
This avocado tuna salad is a light yet filling lunch option that’s perfect for meal prep. The creamy avocado adds a delicious texture, while the fresh dill and lemon juice bring a bright, zesty flavor.
Note: More recipes are coming soon