25+ Easy and Tasty Friday Gluten Dairy Sugar-Free for a Flavorful Weekend

Fridays are the perfect time to wind down from a busy week and enjoy a delicious, healthy meal.

However, if you’re following a gluten-free, dairy-free, and sugar-free lifestyle, finding satisfying recipes can sometimes feel like a challenge.

Fortunately, you don’t have to sacrifice flavor or variety to eat clean. There are countless creative and delicious dishes you can prepare that meet these dietary requirements while still delivering on taste and texture.

Whether you’re looking for hearty meals or light, refreshing options, there’s something for everyone to enjoy on a Friday night.

From wholesome salads and nutrient-packed bowls to comforting main courses and indulgent desserts, here’s a collection of 25+ Friday recipes that are gluten-free, dairy-free, and sugar-free, making your Friday evenings a breeze.

25+ Easy and Tasty Friday Gluten Dairy Sugar-Free for a Flavorful Weekend

Eating gluten-free, dairy-free, and sugar-free doesn’t mean you have to miss out on flavor or satisfaction, especially when it comes to Friday night dinners.

These 25+ recipes showcase the versatility and creativity that can be achieved with clean ingredients.

With plenty of options for every palate, you can transform your Friday evenings into a celebration of health and great taste.

Whether you’re craving something savory or sweet, these recipes will help you close out the week in the best way possible—full, satisfied, and nourished.

Lemon Herb Zucchini Noodles

Zucchini noodles, or “zoodles,” are a gluten-free and dairy-free favorite that can be transformed into a refreshing Friday dinner option. With a hint of citrus and aromatic herbs, this recipe offers a light yet satisfying meal that’s free from gluten, dairy, and sugar. Perfect for a casual meal or a special dinner, these noodles burst with flavors of fresh ingredients.

Ingredients:

• 4 medium zucchinis, spiralized
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Juice and zest of 1 lemon
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped
• ¼ tsp red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add garlic and sauté for 1–2 minutes until fragrant.
3. Toss in the spiralized zucchini noodles and cook for 3–4 minutes, stirring occasionally, until slightly softened.
4. Stir in lemon juice, zest, parsley, and basil. Add red pepper flakes if desired.
5. Season with salt and pepper, mix well, and cook for an additional minute.
6. Remove from heat and serve immediately.

This Lemon Herb Zucchini Noodles recipe brings a vibrant, healthy twist to your Friday meal. With its zesty flavors and fresh herbs, it’s a delightful way to enjoy a guilt-free dinner. Pair it with grilled chicken or tofu for added protein, and savor the lightness of this wholesome dish.

Coconut Curry Lentil Soup

Warm and hearty, Coconut Curry Lentil Soup is an excellent choice for a Friday night. Packed with plant-based protein and bold flavors, this soup is naturally gluten-free, dairy-free, and sugar-free. It’s a comforting dish that’s simple to prepare yet rich in taste, ideal for winding down at the end of the week.

Ingredients:

• 1 cup dried red lentils, rinsed
• 2 tbsp coconut oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• 1 medium carrot, diced
• 1 cup spinach or kale, chopped
• Salt and pepper to taste

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger; sauté for 2–3 minutes until fragrant.
2. Stir in curry powder and cumin, cooking for another minute.
3. Add lentils, coconut milk, vegetable broth, and carrot. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 20–25 minutes, stirring occasionally, until the lentils are tender.
5. Stir in spinach or kale, cook for 2–3 minutes until wilted.
6. Season with salt and pepper. Serve hot.

Coconut Curry Lentil Soup offers a harmonious blend of spices and creamy coconut flavor that will leave you feeling nourished and satisfied. Its simplicity and richness make it a perfect Friday dinner that caters to various dietary needs while delivering on taste.

Sweet Potato and Black Bean Tacos

Tacos are a crowd-pleaser, and this Sweet Potato and Black Bean version is no exception. Packed with wholesome ingredients, these tacos are gluten-free, dairy-free, and sugar-free, making them an inclusive choice for a fun Friday night meal. With smoky spices and creamy avocado, they’re a fiesta in every bite.

Ingredients:

• 2 medium sweet potatoes, diced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp cumin
• ½ tsp chili powder
• Salt and pepper to taste
• 1 can (15 oz) black beans, rinsed and drained
• 8 small gluten-free tortillas
• 1 avocado, sliced
• Fresh cilantro, chopped
• Lime wedges for serving

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss diced sweet potatoes with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway through, until tender and slightly crispy.
3. Warm the gluten-free tortillas in a skillet or microwave.
4. Assemble the tacos: layer roasted sweet potatoes, black beans, avocado slices, and cilantro onto the tortillas.
5. Serve with lime wedges for a zesty finish.

Sweet Potato and Black Bean Tacos are a delightful way to kick off the weekend. Bursting with flavor, texture, and color, they’re a healthy, satisfying option for Friday dinner. Customize the toppings to your preference and enjoy a taco night that everyone can appreciate.

Cauliflower Rice Stir-Fry

Cauliflower Rice Stir-Fry is a vibrant, nutrient-packed dish that’s ideal for a quick and healthy Friday dinner. Completely gluten-free, dairy-free, and sugar-free, this recipe is loaded with colorful vegetables and infused with Asian-inspired flavors. It’s perfect for those seeking a light, wholesome meal without sacrificing taste.

Ingredients:

• 1 medium head of cauliflower, riced (or 4 cups store-bought cauliflower rice)
• 2 tbsp avocado oil or coconut oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup broccoli florets
• 1 red bell pepper, diced
• 1 cup snap peas, trimmed
• 2 tbsp tamari (gluten-free soy sauce alternative)
• 1 tsp sesame oil
• ½ tsp ground ginger
• 2 green onions, sliced
• Sesame seeds for garnish

Instructions:

1. Heat avocado oil in a large skillet or wok over medium heat. Add onion and garlic, sauté for 2–3 minutes until fragrant.
2. Add broccoli, bell pepper, and snap peas. Stir-fry for 5–7 minutes until tender-crisp.
3. Stir in cauliflower rice, tamari, sesame oil, and ground ginger. Cook for 3–5 minutes, stirring frequently, until cauliflower is tender.
4. Remove from heat and garnish with green onions and sesame seeds before serving.

Cauliflower Rice Stir-Fry is a versatile and delicious dish that’s as satisfying as it is nourishing. With its crisp veggies and bold flavors, it’s an excellent choice for a quick, guilt-free Friday dinner. Add tofu, shrimp, or chicken for extra protein, and enjoy a healthy meal that feels indulgent.

Baked Chickpea Patties with Tahini Sauce

These Baked Chickpea Patties are a fantastic option for a plant-based Friday dinner. Free from gluten, dairy, and sugar, they’re crispy on the outside, tender on the inside, and packed with protein and fiber. Paired with a creamy tahini sauce, they make for a deliciously satisfying meal that’s both healthy and easy to prepare.

Ingredients:
For the patties:

• 1 can (15 oz) chickpeas, rinsed and drained
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp fresh parsley, chopped
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 tbsp gluten-free breadcrumbs
• 1 tbsp olive oil
• Salt and pepper to taste

For the tahini sauce:

• 2 tbsp tahini
• Juice of 1 lemon
• 2 tbsp water
• 1 garlic clove, minced
• Pinch of salt

Instructions:

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a food processor, combine chickpeas, onion, garlic, parsley, cumin, smoked paprika, gluten-free breadcrumbs, olive oil, salt, and pepper. Pulse until mixture holds together but remains slightly chunky.
3. Form into small patties and place on the prepared baking sheet. Bake for 20–25 minutes, flipping halfway through, until golden and crisp.
4. For the tahini sauce, whisk together tahini, lemon juice, water, garlic, and salt until smooth.
5. Serve the patties with tahini sauce on the side or drizzled on top.

Baked Chickpea Patties with Tahini Sauce are a delightful way to enjoy a nourishing, plant-based dinner. Crispy, flavorful, and easy to make, they’re a versatile meal that can be served with a side salad, in wraps, or as a snack. This wholesome recipe will quickly become a Friday favorite.

Spaghetti Squash with Avocado Pesto

Spaghetti Squash with Avocado Pesto is a creamy, decadent meal without the use of gluten, dairy, or sugar. It’s a guilt-free way to enjoy a pasta-like dish while staying light and healthy. This recipe pairs the nutty flavor of spaghetti squash with the rich creaminess of avocado, creating a dish that’s as nutritious as it is delicious.

Ingredients:

• 1 medium spaghetti squash
• 2 ripe avocados
• 1 cup fresh basil leaves
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 garlic clove
• 2 tbsp nutritional yeast
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out seeds. Place cut-side down on a baking sheet and bake for 30–40 minutes until tender.
2. While squash is baking, prepare the avocado pesto by blending avocados, basil, olive oil, lemon juice, garlic, nutritional yeast, salt, and pepper in a food processor until smooth.
3. Remove spaghetti squash from the oven and use a fork to scrape out the strands.
4. Toss the squash strands with the avocado pesto and mix well. Serve warm.

Spaghetti Squash with Avocado Pesto is a creamy, satisfying dish that’s perfect for a cozy Friday evening. Packed with healthy fats and vibrant flavors, it’s a wholesome alternative to traditional pasta dishes. Enjoy this meal guilt-free while relishing the comforting taste of homemade goodness.

Roasted Vegetable Quinoa Bowl

A Roasted Vegetable Quinoa Bowl is the perfect way to wrap up a Friday with a nutritious, gluten-free, dairy-free, and sugar-free dinner. This dish is vibrant, hearty, and customizable with seasonal vegetables. Quinoa serves as a protein-packed base, making it a filling and delicious choice for a balanced meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 small sweet potato, peeled and diced
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp tahini (optional, for drizzle)
• 1 tbsp lemon juice (optional, for drizzle)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss zucchini, bell pepper, sweet potato, and cherry tomatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, stirring halfway through.
3. While vegetables are roasting, bring water or vegetable broth to a boil in a saucepan. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork.
4. Assemble the bowl by layering quinoa and roasted vegetables. If desired, drizzle with a mixture of tahini and lemon juice.
5. Serve warm and enjoy.

This Roasted Vegetable Quinoa Bowl is a vibrant, wholesome meal that’s as easy to prepare as it is satisfying. Perfect for winding down after a busy week, it’s a customizable dish that you can adapt with your favorite vegetables or toppings.

Stuffed Bell Peppers with Lentils

Stuffed Bell Peppers with Lentils is a hearty and flavorful dish that’s free from gluten, dairy, and sugar. Packed with plant-based protein and vibrant vegetables, these peppers are baked to perfection and make an elegant yet easy dinner. This recipe is sure to become a Friday night staple for its satisfying taste and nourishing ingredients.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked lentils
• 1 small onion, diced
• 1 garlic clove, minced
• 1 cup diced tomatoes (fresh or canned, no added sugar)
• ½ cup cooked quinoa
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them upright in a baking dish.
3. In a skillet, heat olive oil over medium heat. Sauté onion and garlic for 2–3 minutes until fragrant.
4. Add lentils, diced tomatoes, quinoa, cumin, smoked paprika, salt, and pepper. Stir to combine and cook for 5 minutes.
5. Stuff the bell peppers with the lentil mixture and cover the dish with foil. Bake for 25–30 minutes, until the peppers are tender.
6. Garnish with fresh parsley and serve warm.

Stuffed Bell Peppers with Lentils are a beautiful and flavorful way to end the week. This recipe combines hearty lentils, spices, and tender bell peppers for a dish that’s both satisfying and nutritious. Pair it with a side salad for a complete meal that’s sure to impress.

Creamy Butternut Squash Soup

Creamy Butternut Squash Soup is the ultimate comfort food for a cozy Friday night. This recipe is naturally gluten-free, dairy-free, and sugar-free while offering a rich, velvety texture and sweet-savory flavor. Perfect for autumn evenings or anytime you crave something warm and soothing, this soup is easy to prepare and deeply satisfying.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 tbsp olive oil or coconut oil
• 3 cups vegetable broth
• 1 cup unsweetened coconut milk
• 1 tsp ground cinnamon
• ½ tsp nutmeg
• Salt and pepper to taste
• Pumpkin seeds for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté for 2–3 minutes until fragrant.
2. Add cubed butternut squash, cinnamon, nutmeg, salt, and pepper. Stir and cook for 5 minutes.
3. Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes or until squash is tender.
4. Use an immersion blender (or transfer to a blender) to puree the soup until smooth.
5. Stir in coconut milk and heat gently. Adjust seasoning as needed.
6. Serve hot, garnished with pumpkin seeds if desired.

This Creamy Butternut Squash Soup is a comforting and nourishing dish that’s perfect for a relaxed Friday evening. Its smooth, velvety texture and warm spices make it a crowd-pleaser that’s both healthy and flavorful. Enjoy it on its own or with a side of gluten-free bread for dipping.

Zucchini Noodles with Cashew Alfredo Sauce

Zucchini Noodles with Cashew Alfredo Sauce is a light and creamy alternative to traditional pasta dishes, perfect for a Friday evening meal. This recipe is entirely gluten-free, dairy-free, and sugar-free, offering a guilt-free way to enjoy a rich and flavorful dish. Packed with healthy fats and nutrients, it’s a meal that’s both satisfying and nutritious.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup raw cashews (soaked in water for 2 hours)
• 1 cup unsweetened almond milk
• 1 garlic clove
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Blend soaked cashews, almond milk, garlic, nutritional yeast, lemon juice, salt, and pepper in a blender until smooth and creamy.
2. Heat olive oil in a large skillet over medium heat. Add zucchini noodles and sauté for 2–3 minutes until slightly tender.
3. Pour the cashew Alfredo sauce over the noodles and toss to coat evenly. Cook for an additional 1–2 minutes until warmed through.
4. Serve immediately, garnished with fresh parsley.

Zucchini Noodles with Cashew Alfredo Sauce is a delightful way to enjoy a pasta-like experience without the carbs or dairy. This creamy, flavorful dish is quick to prepare and ideal for a healthy Friday night meal. It’s sure to become a favorite for its taste and versatility.

Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos are a vibrant and flavorful dinner option for a fun and healthy Friday night. Gluten-free, dairy-free, and sugar-free, these tacos are loaded with roasted sweet potatoes, seasoned black beans, and a refreshing avocado lime topping. They’re a crowd-pleaser that’s easy to prepare and perfect for sharing.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, rinsed and drained
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili powder
• Salt and pepper to taste
• 8 small gluten-free tortillas
• 1 avocado, diced
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Toss sweet potatoes with olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, stirring halfway through.
2. Heat black beans in a skillet over medium heat with a pinch of salt and pepper.
3. Warm gluten-free tortillas in a dry skillet or microwave.
4. Assemble tacos by layering roasted sweet potatoes, black beans, avocado, and a squeeze of lime juice. Garnish with fresh cilantro.
5. Serve immediately and enjoy.

Sweet Potato and Black Bean Tacos are a wholesome, flavorful meal that’s perfect for a casual Friday dinner. They’re easy to customize with your favorite toppings and are sure to delight everyone at the table. Add a side of salsa or a crisp salad for a complete meal.

Cabbage Stir-Fry with Ginger and Turmeric

Cabbage Stir-Fry with Ginger and Turmeric is a quick and easy recipe that’s ideal for a light and healthy Friday dinner. This dish is packed with anti-inflammatory ingredients like turmeric and ginger, making it not only delicious but also highly nourishing. Completely gluten-free, dairy-free, and sugar-free, it’s a versatile meal that pairs well with rice, quinoa, or on its own.

Ingredients:

• 1 medium head of green cabbage, shredded
• 1 medium carrot, julienned
• 1 small onion, sliced
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 tsp ground turmeric
• 2 tbsp coconut oil or olive oil
• 2 tbsp tamari (gluten-free soy sauce alternative)
• Salt and pepper to taste
• Sesame seeds for garnish

Instructions:

1. Heat coconut oil in a large skillet or wok over medium heat. Add onion, garlic, and ginger; sauté for 2–3 minutes until fragrant.
2. Add shredded cabbage, carrot, and turmeric. Stir-fry for 5–7 minutes until tender but still crisp.
3. Stir in tamari, salt, and pepper. Cook for an additional 2 minutes.
4. Remove from heat and garnish with sesame seeds.
5. Serve warm as a main dish or side.

Cabbage Stir-Fry with Ginger and Turmeric is a vibrant, flavorful dish that’s both nutritious and satisfying. Its bold spices and tender-crisp vegetables make it a wonderful choice for a quick, wholesome dinner. Pair it with your favorite grain or enjoy it solo for a light yet filling meal.

Spaghetti Squash with Avocado Pesto

Spaghetti Squash with Avocado Pesto is a refreshing, nutrient-packed dish perfect for a gluten-free, dairy-free, and sugar-free Friday meal. The spaghetti squash serves as a delicious low-carb pasta substitute, while the creamy avocado pesto adds richness and flavor. This dish is light yet satisfying, making it a great choice for a balanced, healthy meal to close the week.

Ingredients:

• 1 medium spaghetti squash
• 1 ripe avocado
• 1 cup fresh basil leaves
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 garlic clove
• Salt and pepper to taste
• 2 tbsp pine nuts or walnuts (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and remove the seeds.
2. Place the squash halves cut side down on a baking sheet and roast for 30–35 minutes, or until tender and easily shred with a fork.
3. While the squash is roasting, prepare the pesto by blending avocado, basil, olive oil, lemon juice, garlic, salt, and pepper in a food processor until smooth.
4. Once the squash is cooked, use a fork to scrape out the spaghetti-like strands.
5. Toss the spaghetti squash with the avocado pesto until evenly coated.
6. Garnish with pine nuts or walnuts if desired and serve warm.

Spaghetti Squash with Avocado Pesto is a delightful, healthy alternative to traditional pasta dishes. The creamy pesto complements the spaghetti squash perfectly, offering a fresh and satisfying meal. This recipe is great for a light dinner or as a side dish and can be enjoyed by anyone following a gluten-free, dairy-free, or sugar-free lifestyle.

Chickpea Salad with Lemon-Tahini Dressing

Chickpea Salad with Lemon-Tahini Dressing is a vibrant, refreshing salad that makes for a fulfilling gluten-free, dairy-free, and sugar-free Friday meal. Packed with protein-rich chickpeas, crunchy veggies, and a creamy tahini dressing, this salad is not only delicious but also incredibly nourishing. It’s perfect for a light lunch or dinner and is sure to satisfy your taste buds.

Ingredients:

• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 1 cucumber, diced
• 1 red bell pepper, diced
• ½ red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 tbsp fresh parsley, chopped

For the Dressing:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup (optional)
• Salt and pepper to taste
• Water to thin the dressing, as needed

Instructions:

1. In a large bowl, combine chickpeas, cucumber, red bell pepper, red onion, cherry tomatoes, and parsley.
2. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup (if using), salt, and pepper. Add water gradually until the dressing reaches a smooth, pourable consistency.
3. Pour the dressing over the salad and toss to coat.
4. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

This Chickpea Salad with Lemon-Tahini Dressing is a light, nutritious dish perfect for a busy Friday evening. It’s full of fresh vegetables and a creamy, tangy dressing that elevates the simple ingredients. Whether as a main or a side dish, it’s a satisfying meal that fits any gluten-free, dairy-free, or sugar-free dietary needs.

Cauliflower Fried Rice

Cauliflower Fried Rice is a healthy, low-carb, gluten-free, dairy-free, and sugar-free alternative to traditional fried rice. It’s made with finely grated cauliflower as the rice substitute and is packed with vegetables, making it a colorful, nutrient-dense dish. This quick and easy recipe is perfect for a light yet filling Friday dinner, full of flavor and good-for-you ingredients.

Ingredients:

• 1 medium cauliflower, grated or processed into rice-sized pieces
• 1 small onion, diced
• 1 garlic clove, minced
• 1 cup frozen peas and carrots, thawed
• 2 eggs (optional for egg-free, omit or use a flax egg)
• 2 tbsp tamari (gluten-free soy sauce alternative)
• 1 tbsp sesame oil
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 green onion, sliced (for garnish)

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add onion and garlic, sautéing for 2–3 minutes until softened.
2. If using eggs, push the onions and garlic to one side of the pan and scramble the eggs on the other side until cooked through.
3. Add the cauliflower rice, peas, and carrots to the skillet and stir-fry for 5–7 minutes, until the cauliflower is tender and slightly crispy.
4. Stir in tamari, sesame oil, salt, and pepper.
5. Garnish with green onion and serve immediately.

Cauliflower Fried Rice is a satisfying and nutritious alternative to traditional fried rice. It’s an easy-to-make, low-carb, and flavorful dish that’s perfect for a Friday night dinner. Full of vegetables and seasoned with tamari and sesame oil, it’s a comforting yet healthy option for anyone looking for a gluten-free, dairy-free, and sugar-free meal.

Note: More recipes are coming soon!