35+ Quick and Easy Friday Gluten-Free High-Protein Recipes to Try

Finding the perfect balance between healthy and delicious can often feel like a challenge, especially when you’re following a gluten-free diet.

Fridays, however, should be about enjoying a satisfying meal without compromising on nutrition or flavor.

That’s why we’ve compiled 35+ gluten-free high-protein recipes that are perfect for your Friday night dinner.

These recipes are not only packed with protein to keep you energized and full, but they also cater to gluten-free dietary needs, ensuring everyone can indulge without worry.

From hearty meats to plant-based options, there’s something for every taste.

So, whether you’re a seasoned gluten-free eater or just looking to try something new, these recipes are sure to make your Friday meal a standout.

35+ Quick and Easy Friday Gluten-Free High-Protein Recipes to Try

When it comes to gluten-free meals, achieving the right balance of protein, flavor, and nutrition is essential—especially for a fulfilling Friday night dinner.

With these 35+ gluten-free high-protein recipes, you’re set to enjoy dishes that are as nutritious as they are delicious.

Whether you prefer chicken, fish, or plant-based proteins, there are plenty of options to suit your needs.

These recipes allow you to indulge in the pleasure of eating, while also keeping your health in check.

So, next time Friday rolls around, skip the usual takeout and opt for a homemade, high-protein, gluten-free meal that everyone will love.

High-Protein Gluten-Free Quinoa & Chickpea Salad

This High-Protein Gluten-Free Quinoa & Chickpea Salad is a vibrant and filling dish packed with plant-based protein. Quinoa, known for its complete protein profile, teams up with chickpeas to provide a rich source of fiber and essential amino acids. With fresh veggies and a tangy lemon dressing, this salad is not only a nutritional powerhouse but also an easy and refreshing meal perfect for a Friday.

Ingredients:

• 1 cup quinoa (rinsed)
• 1 can chickpeas (drained and rinsed)
• 1 cucumber (diced)
• 1 bell pepper (diced)
• 1/4 red onion (finely chopped)
• 1/4 cup fresh parsley (chopped)
• 1/4 cup feta cheese (optional)
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Cook quinoa according to package instructions. Let it cool completely.
2. In a large mixing bowl, combine cooked quinoa, chickpeas, cucumber, bell pepper, onion, and parsley.
3. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic powder, salt, and pepper.
4. Pour the dressing over the salad and toss everything together gently.
5. Sprinkle feta cheese (optional) on top and serve chilled.

This High-Protein Gluten-Free Quinoa & Chickpea Salad is not only incredibly nutritious but also offers a satisfying meal that’s quick and easy to prepare. The combination of quinoa and chickpeas provides a solid protein boost, while the fresh vegetables add flavor and crunch. Perfect for a light Friday dinner or as a meal prep option, this dish keeps you energized without feeling sluggish, making it an ideal choice to kick off your weekend.

Grilled Chicken & Avocado Lettuce Wraps

These Grilled Chicken & Avocado Lettuce Wraps offer a fresh and healthy alternative to traditional sandwiches, packed with lean protein and healthy fats. With grilled chicken breast, creamy avocado, and crispy lettuce, these wraps provide a light yet filling gluten-free meal. Perfect for a quick Friday dinner, these wraps are an easy-to-make, delicious way to satisfy your hunger without the carbs.

Ingredients:

• 2 chicken breasts (boneless and skinless)
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 ripe avocado (sliced)
• 8 large lettuce leaves (e.g., Romaine or Butterhead)
• 1/2 red onion (sliced thinly)
• 1/2 cup cherry tomatoes (halved)
• 1/4 cup fresh cilantro (chopped)
• Lime wedges for garnish

Instructions:

1. Preheat the grill or a grill pan over medium heat.
2. Rub the chicken breasts with olive oil, paprika, garlic powder, salt, and pepper.
3. Grill the chicken for 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F.
4. Slice the grilled chicken into strips.
5. To assemble the wraps, place a few slices of grilled chicken on a lettuce leaf, add slices of avocado, a few tomato halves, and a sprinkle of red onion.
6. Garnish with cilantro and a squeeze of lime juice.
7. Repeat with the remaining ingredients and serve immediately.

Grilled Chicken & Avocado Lettuce Wraps are an excellent gluten-free, high-protein meal that is both light and filling. The combination of lean chicken and heart-healthy avocado makes for a delicious and satisfying meal, while the lettuce wraps keep it fresh and low-carb. This recipe is perfect for a Friday dinner, as it’s quick to prepare, light yet full of flavor, and packed with nutrients. Plus, the wraps are customizable, allowing you to add or remove toppings according to your preferences.

Gluten-Free High-Protein Spaghetti Squash & Turkey Meatballs

This Gluten-Free High-Protein Spaghetti Squash & Turkey Meatballs recipe takes classic comfort food to a healthier level. The spaghetti squash acts as a gluten-free pasta alternative, providing a lower-calorie, higher-nutrient base, while turkey meatballs deliver a lean, protein-packed punch. This dish is perfect for a healthy, satisfying meal on a Friday night that won’t leave you feeling weighed down.

Ingredients:
For the turkey meatballs:

• 1 lb ground turkey
• 1/4 cup gluten-free breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 garlic clove (minced)
• 1 tablespoon fresh basil (chopped)
• Salt and pepper to taste

For the spaghetti squash:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• Salt and pepper to taste

For the sauce:

• 2 cups marinara sauce (gluten-free)
• 1/4 teaspoon red pepper flakes (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the flesh with olive oil and season with salt and pepper. Place the halves cut-side down on a baking sheet. Roast for 30-40 minutes, until tender and the strands can be pulled with a fork.
3. While the squash is roasting, mix all the turkey meatball ingredients in a large bowl. Form the mixture into meatballs and place them on a lined baking sheet. Bake the meatballs at 375°F (190°C) for 20-25 minutes, until they reach an internal temperature of 165°F.
4. In a saucepan, heat marinara sauce and red pepper flakes (if using) over medium heat. Add the cooked meatballs and simmer for 5-10 minutes.
5. Once the squash is ready, use a fork to scrape out the spaghetti-like strands into a bowl.
6. Serve the spaghetti squash topped with turkey meatballs and marinara sauce.

This Gluten-Free High-Protein Spaghetti Squash & Turkey Meatballs dish is a perfect way to enjoy a healthier version of pasta night. The spaghetti squash provides a light, nutrient-dense base, while the turkey meatballs add lean protein and flavor. The marinara sauce ties everything together, making this a delicious and satisfying meal for a Friday evening. This recipe is a great option for anyone looking for a gluten-free, high-protein meal that is both comforting and healthy, ensuring you end your week on a nutritious note.

High-Protein Gluten-Free Lentil & Sweet Potato Stew

This High-Protein Gluten-Free Lentil & Sweet Potato Stew is a comforting and hearty meal that’s perfect for a cozy Friday night. Packed with protein-rich lentils, fiber-filled sweet potatoes, and a blend of spices, this stew is both nutritious and filling. It’s a great option for a gluten-free dinner that offers a balance of protein, complex carbs, and vibrant flavors, making it the perfect end-of-week dish.

Ingredients:

• 1 cup dried green or brown lentils (rinsed)
• 2 medium sweet potatoes (peeled and diced)
• 1 onion (chopped)
• 2 garlic cloves (minced)
• 1 carrot (sliced)
• 1 celery stalk (diced)
• 1 can diced tomatoes (14.5 oz)
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery, and sauté for 5-7 minutes until the vegetables are softened.
2. Add the cumin, turmeric, paprika, salt, and pepper. Stir to coat the vegetables with the spices.
3. Add the sweet potatoes, lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils and sweet potatoes are tender.
4. Taste and adjust seasoning if needed.
5. Serve hot, garnished with fresh cilantro.

This High-Protein Gluten-Free Lentil & Sweet Potato Stew is the ultimate comfort food that satisfies both your nutritional needs and taste buds. The lentils offer a significant protein boost, while the sweet potatoes provide complex carbs and a touch of natural sweetness. The spices add depth and warmth to the dish, making it a perfect Friday evening meal that is both filling and nourishing. This stew is also easy to make in large batches, making it a great option for meal prep and future meals.

High-Protein Gluten-Free Turkey & Quinoa Stuffed Bell Peppers

These High-Protein Gluten-Free Turkey & Quinoa Stuffed Bell Peppers are a wholesome and delicious meal that combines lean ground turkey, quinoa, and a variety of fresh veggies. This dish is packed with protein, fiber, and essential nutrients, making it a perfect Friday dinner option for those looking for a healthy, gluten-free meal. These stuffed peppers are not only flavorful but also visually appealing and easy to prepare.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground turkey
• 1 cup cooked quinoa
• 1/2 cup diced onion
• 1/2 cup diced zucchini
• 1/2 cup corn kernels (fresh or frozen)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup shredded cheese (optional)
• Fresh cilantro (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Set aside.
3. In a large skillet, cook the ground turkey over medium heat until browned and fully cooked.
4. Add the onion, zucchini, and corn to the skillet. Cook for 5-7 minutes until the veggies are tender.
5. Stir in the cooked quinoa, cumin, chili powder, salt, and pepper. Mix well and cook for another 2 minutes.
6. Stuff the bell peppers with the turkey and quinoa mixture. Place the stuffed peppers in a baking dish.
7. Top with shredded cheese (if using) and cover the dish with aluminum foil.
8. Bake for 25-30 minutes, or until the peppers are tender.
9. Serve garnished with fresh cilantro.

High-Protein Gluten-Free Turkey & Quinoa Stuffed Bell Peppers are a nutritious, well-balanced meal that is perfect for any gluten-free diet. The combination of lean turkey, quinoa, and fresh vegetables provides a powerhouse of protein, fiber, and vitamins. These stuffed peppers are both satisfying and light, making them an ideal meal for a Friday night. Not only do they taste incredible, but they also offer a fun, customizable dish that’s perfect for meal prepping or serving as a healthy family dinner.

High-Protein Gluten-Free Eggplant Parmesan

This High-Protein Gluten-Free Eggplant Parmesan is a delicious twist on the classic Italian dish, made with gluten-free breadcrumbs and packed with protein-rich ingredients. Baked instead of fried, it’s a healthier take on a beloved favorite, perfect for a Friday meal. With layers of tender eggplant, marinara sauce, and melted cheese, this dish is both comforting and nutritious.

Ingredients:

• 2 medium eggplants (sliced into 1/2-inch thick rounds)
• 1 cup gluten-free breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 eggs (beaten)
• 1 1/2 cups marinara sauce (gluten-free)
• 2 cups shredded mozzarella cheese
• Fresh basil leaves (for garnish)
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a shallow dish, combine the gluten-free breadcrumbs, Parmesan cheese, salt, and pepper.
3. Dip each eggplant slice into the beaten eggs, then coat it in the breadcrumb mixture. Place the coated eggplant slices on a baking sheet lined with parchment paper.
4. Drizzle the eggplant slices with olive oil and bake for 25-30 minutes, flipping halfway through, until golden brown and tender.
5. In a baking dish, spread a thin layer of marinara sauce. Layer the baked eggplant slices on top, followed by more marinara sauce and a sprinkle of mozzarella cheese. Repeat the layers.
6. Bake for an additional 15-20 minutes until the cheese is melted and bubbly.
7. Garnish with fresh basil leaves and serve.

High-Protein Gluten-Free Eggplant Parmesan is a healthier, gluten-free alternative to the classic dish that still delivers on flavor. The baked eggplant is crispy on the outside and tender on the inside, while the marinara sauce and melted cheese provide the perfect complement. This dish is an excellent source of protein, especially with the addition of Parmesan cheese and mozzarella. It’s an ideal option for a hearty yet light Friday meal that will satisfy your cravings without compromising on health. Enjoy this dish as a satisfying main course or serve it with a side salad for a complete meal.

High-Protein Gluten-Free Chickpea & Spinach Salad

The High-Protein Gluten-Free Chickpea & Spinach Salad is a vibrant and nutrient-packed dish perfect for a Friday lunch or light dinner. Featuring protein-rich chickpeas, iron-packed spinach, and a zesty lemon-tahini dressing, this salad is both filling and refreshing. It’s a great way to incorporate plant-based protein into your diet while enjoying a variety of textures and flavors that make each bite a delight.

Ingredients:

• 1 can chickpeas (rinsed and drained)
• 4 cups fresh spinach (roughly chopped)
• 1/2 cup cucumber (diced)
• 1/2 cup red bell pepper (diced)
• 1/4 cup red onion (thinly sliced)
• 1/4 cup sunflower seeds
• 2 tablespoons olive oil
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large bowl, combine the chickpeas, spinach, cucumber, red bell pepper, and red onion. Toss to mix evenly.
2. In a small bowl, whisk together the olive oil, tahini, lemon juice, Dijon mustard, salt, and pepper until smooth and well combined.
3. Pour the dressing over the salad and toss to coat all the ingredients.
4. Sprinkle sunflower seeds and fresh parsley on top for added crunch and flavor.
5. Serve immediately or chill for 30 minutes to let the flavors meld together.

This High-Protein Gluten-Free Chickpea & Spinach Salad is a light yet satisfying meal packed with protein and nutrients. The chickpeas provide a solid protein foundation, while the spinach and vegetables add fiber, vitamins, and minerals. The lemon-tahini dressing adds a creamy, tangy finish that enhances the overall flavor profile of the salad. This dish is perfect for a quick Friday meal that can be made ahead of time and served as a refreshing lunch or dinner option. It’s a versatile salad that can easily be customized with other vegetables or grains, making it a great go-to for any gluten-free diet.

High-Protein Gluten-Free Baked Salmon with Avocado Salsa

This High-Protein Gluten-Free Baked Salmon with Avocado Salsa is a quick and flavorful dish that delivers a dose of heart-healthy omega-3s and protein. The salmon is baked to perfection and topped with a fresh, creamy avocado salsa that brightens up the dish with its zesty flavors. It’s a nutritious, satisfying meal perfect for a Friday night, offering a balance of protein, healthy fats, and vibrant textures.

Ingredients:

• 4 salmon fillets
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 ripe avocado (diced)
• 1/2 cup cherry tomatoes (diced)
• 1/4 cup red onion (finely chopped)
• 1 tablespoon fresh cilantro (chopped)
• 1 tablespoon lime juice
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper.
3. Bake the salmon for 12-15 minutes, or until it is fully cooked and flakes easily with a fork.
4. While the salmon bakes, prepare the avocado salsa. In a bowl, combine the diced avocado, cherry tomatoes, red onion, cilantro, lime juice, and olive oil. Stir gently to combine, making sure the avocado doesn’t get mashed.
5. Once the salmon is done, remove it from the oven and top each fillet with a generous spoonful of the avocado salsa.
6. Serve immediately, garnished with extra cilantro if desired.

This High-Protein Gluten-Free Baked Salmon with Avocado Salsa is the perfect balance of healthy fats, lean protein, and fresh flavors. The salmon is a rich source of omega-3 fatty acids, which are beneficial for heart health, while the avocado salsa adds a creamy texture and zesty freshness. This dish is quick to prepare and can easily become a favorite for any gluten-free diet, offering a nourishing and satisfying meal on a Friday night. The combination of flavors and textures makes this dish a perfect way to indulge in a healthy and flavorful meal.

High-Protein Gluten-Free Peanut Butter & Banana Smoothie

The High-Protein Gluten-Free Peanut Butter & Banana Smoothie is a quick and delicious breakfast or snack that packs a punch of protein and healthy fats. Combining the natural sweetness of banana with the rich flavor of peanut butter, this smoothie offers a creamy texture and an energy boost to get your Friday started. It’s perfect for those on the go, or anyone looking for a healthy and satisfying gluten-free treat.

Ingredients:

• 1 ripe banana
• 2 tablespoons peanut butter (unsweetened)
• 1/2 cup Greek yogurt (for added protein)
• 1/2 cup unsweetened almond milk (or preferred milk)
• 1 tablespoon chia seeds (optional, for extra fiber)
• 1/2 teaspoon vanilla extract
• Ice cubes (optional, for a thicker smoothie)

Instructions:

1. Place the banana, peanut butter, Greek yogurt, almond milk, chia seeds (if using), vanilla extract, and ice cubes (if desired) into a blender.
2. Blend until smooth and creamy. Add more almond milk if the smoothie is too thick.
3. Pour into a glass and serve immediately.
4. Garnish with additional peanut butter drizzle or chia seeds, if desired.

This High-Protein Gluten-Free Peanut Butter & Banana Smoothie is a protein-packed treat that’s both satisfying and nourishing. The peanut butter provides healthy fats and protein, while the banana adds natural sweetness and potassium. The Greek yogurt gives an extra protein boost, making this smoothie an ideal breakfast or snack for a busy Friday. Not only is it quick to make, but it’s also easily customizable – you can add other ingredients like protein powder, spinach, or flax seeds to suit your dietary needs. It’s the perfect blend of flavors and nutrients to keep you energized throughout the day.

High-Protein Gluten-Free Chicken and Vegetable Stir-Fry

The High-Protein Gluten-Free Chicken and Vegetable Stir-Fry is a quick, colorful, and nutrient-dense dish that’s packed with lean protein and fresh vegetables. It combines tender chicken breast with a mix of vibrant vegetables and a savory gluten-free stir-fry sauce. This dish is ideal for a satisfying Friday dinner that’s both healthy and delicious, offering a perfect balance of protein, vitamins, and fiber while keeping things light yet filling.

Ingredients:

• 2 chicken breasts (sliced into thin strips)
• 1 tablespoon olive oil
• 1 red bell pepper (sliced)
• 1 zucchini (sliced)
• 1 carrot (julienned)
• 1 cup broccoli florets
• 2 garlic cloves (minced)
• 2 tablespoons gluten-free soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1/2 teaspoon sesame oil
• 1 teaspoon grated fresh ginger
• 1 tablespoon sesame seeds (optional, for garnish)
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook until browned and fully cooked, about 5-7 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the garlic, bell pepper, zucchini, carrot, and broccoli. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
3. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, and grated ginger.
4. Return the cooked chicken to the skillet and pour the sauce over the mixture. Toss to coat everything evenly. Cook for an additional 2-3 minutes to heat through and allow the sauce to thicken slightly.
5. Serve immediately, garnished with sesame seeds and fresh cilantro.

This High-Protein Gluten-Free Chicken and Vegetable Stir-Fry is a deliciously satisfying meal packed with lean protein and fiber-rich vegetables. The gluten-free soy sauce and sesame oil provide a savory and aromatic sauce that ties the dish together. It’s quick to prepare, making it an excellent choice for a Friday night when you’re craving something healthy but don’t want to spend too much time in the kitchen. The colorful vegetables bring a range of textures, while the chicken adds a great source of protein, making this stir-fry a well-rounded and nutritious meal.

High-Protein Gluten-Free Black Bean & Quinoa Tacos

These High-Protein Gluten-Free Black Bean & Quinoa Tacos are a delicious, plant-based dinner option for a protein-packed meal. The combination of black beans and quinoa provides a powerhouse of protein, while the gluten-free tortillas create the perfect base for all the flavorful toppings. Topped with avocado, salsa, and fresh cilantro, these tacos are not only high in protein but also rich in fiber, vitamins, and minerals, making them an ideal Friday night dinner.

Ingredients:

• 1 cup cooked quinoa
• 1 can black beans (rinsed and drained)
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 8 gluten-free corn tortillas
• 1 ripe avocado (sliced)
• 1/2 cup salsa
• 1/4 cup chopped red onion
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a medium saucepan, combine the cooked quinoa, black beans, cumin, chili powder, salt, and pepper. Cook over medium heat for 5-7 minutes until heated through.
2. While the quinoa and beans are warming, heat the gluten-free corn tortillas in a dry skillet over medium heat for 30 seconds on each side, or until warm.
3. To assemble the tacos, spoon the quinoa and black bean mixture onto each tortilla.
4. Top with slices of avocado, salsa, chopped red onion, and fresh cilantro.
5. Serve with lime wedges for a burst of freshness.

These High-Protein Gluten-Free Black Bean & Quinoa Tacos are a fantastic plant-based dinner option that’s both satisfying and full of flavor. The combination of quinoa and black beans offers a great source of protein and fiber, while the fresh avocado and salsa provide a creamy, tangy contrast. These tacos are not only gluten-free but also customizable, so you can adjust the toppings to your liking. Perfect for a Friday evening when you’re craving something healthy, tasty, and easy to make, these tacos are sure to be a crowd-pleaser.

High-Protein Gluten-Free Spaghetti Squash Bolognese

This High-Protein Gluten-Free Spaghetti Squash Bolognese is a healthy, low-carb twist on the traditional Italian classic. Instead of pasta, we use roasted spaghetti squash as the base, topped with a hearty, protein-packed turkey bolognese sauce. This dish is full of flavor, with a rich and savory meat sauce that complements the slightly sweet squash. It’s a great Friday dinner option for those looking for a gluten-free, protein-rich alternative to traditional pasta.

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground turkey
• 1 tablespoon olive oil
• 1 onion (chopped)
• 2 garlic cloves (minced)
• 1 can diced tomatoes (14.5 oz)
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle the flesh with olive oil, and season with salt and pepper. Place the squash halves cut-side down on a baking sheet. Roast for 40-45 minutes, or until the squash is tender and can be easily shredded with a fork.
2. While the squash roasts, heat olive oil in a large skillet over medium heat. Add the ground turkey and cook until browned, breaking it apart as it cooks.
3. Add the onion and garlic to the skillet and sauté for 5-7 minutes until softened.
4. Stir in the diced tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 10-15 minutes to let the sauce thicken and the flavors combine.
5. Once the squash is done, use a fork to shred the flesh into spaghetti-like strands.
6. Serve the spaghetti squash topped with the turkey bolognese sauce and fresh basil.

This High-Protein Gluten-Free Spaghetti Squash Bolognese is a delicious, lighter alternative to traditional spaghetti. The roasted spaghetti squash acts as a nutritious and low-carb base, while the turkey bolognese sauce adds a rich, savory flavor and a good dose of protein. This dish is perfect for a Friday night when you want something comforting yet healthy. It’s also a great way to enjoy a gluten-free, protein-packed meal that’s full of flavor and easy to prepare. Whether you’re trying to reduce carbs or simply looking for a healthier take on pasta, this dish is sure to satisfy.

High-Protein Gluten-Free Salmon & Asparagus Salad

The High-Protein Gluten-Free Salmon & Asparagus Salad is a vibrant and nutritious meal that combines the heart-healthy benefits of salmon with the fiber and vitamins found in asparagus. This light yet filling dish is perfect for a Friday night dinner that doesn’t sacrifice flavor or nutrition. The tangy lemon vinaigrette perfectly complements the richness of the salmon, while the fresh vegetables provide a refreshing crunch. This recipe is packed with protein, healthy fats, and omega-3s, making it a great choice for a well-rounded, satisfying meal.

Ingredients:

• 2 salmon fillets (skin on)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 bunch asparagus (trimmed and cut into 2-inch pieces)
• 2 cups mixed greens (spinach, arugula, or your choice)
• 1/2 red onion (thinly sliced)
• 1/2 cup cherry tomatoes (halved)
• 1 tablespoon olive oil (for the vinaigrette)
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/2 teaspoon garlic powder
• Fresh dill for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the salmon fillets on a baking sheet and rub with olive oil. Season with salt and pepper. Roast for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
2. While the salmon cooks, heat a skillet over medium-high heat. Add the asparagus and sauté for 4-5 minutes until tender yet still crisp. Season with salt and pepper to taste.
3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, and garlic powder to make the vinaigrette.
4. On a large plate or in a bowl, layer the mixed greens, sautéed asparagus, red onion, and cherry tomatoes.
5. Once the salmon is ready, flake it into large pieces and arrange it over the salad.
6. Drizzle the lemon vinaigrette over the salad and garnish with fresh dill. Serve immediately.

The High-Protein Gluten-Free Salmon & Asparagus Salad is the perfect balance of protein, healthy fats, and fresh vegetables, making it an ideal choice for a light yet satisfying Friday night dinner. The salmon provides a rich source of omega-3 fatty acids and protein, while the asparagus and mixed greens bring a refreshing crunch and vibrant color. The lemon vinaigrette ties everything together with its bright, tangy flavor. This salad is a great way to enjoy a wholesome and flavorful meal that’s both healthy and indulgent.

High-Protein Gluten-Free Chickpea and Spinach Stuffed Peppers

These High-Protein Gluten-Free Chickpea and Spinach Stuffed Peppers are a wholesome, protein-packed vegetarian meal. The combination of chickpeas, spinach, and quinoa creates a filling, hearty stuffing that complements the sweet bell peppers. Topped with a sprinkle of cheese (optional), these stuffed peppers are not only a great source of protein but also rich in fiber and essential nutrients. They make for a flavorful and satisfying Friday night meal that is both gluten-free and highly nutritious.

Ingredients:

• 4 large bell peppers (any color, tops cut off and seeds removed)
• 1 cup cooked quinoa
• 1 can chickpeas (rinsed and drained)
• 1 cup fresh spinach (chopped)
• 1/2 cup diced onion
• 2 garlic cloves (minced)
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup crumbled feta or shredded mozzarella (optional)
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened.
3. Add the chickpeas, cooked quinoa, spinach, cumin, smoked paprika, salt, and pepper. Stir to combine, cooking for another 5 minutes until the spinach is wilted.
4. Stuff the bell peppers with the chickpea and quinoa mixture, pressing down gently to pack the filling in.
5. Place the stuffed peppers in a baking dish and cover with aluminum foil. Bake for 25-30 minutes, or until the peppers are tender.
6. If using cheese, remove the foil and sprinkle cheese on top of the peppers. Return to the oven and bake for an additional 5-7 minutes, until the cheese is melted and bubbly.
7. Serve warm and enjoy!

These High-Protein Gluten-Free Chickpea and Spinach Stuffed Peppers are a filling, nutritious, and delicious vegetarian option that’s perfect for a Friday night meal. The chickpeas and quinoa offer a hearty, plant-based protein boost, while the spinach adds vitamins and minerals. The bell peppers serve as a sweet and slightly tangy vessel for the flavorful stuffing. Optional cheese adds richness, but the dish is perfectly satisfying without it. These stuffed peppers are a great choice for those looking for a light, healthy, yet protein-packed meal.

High-Protein Gluten-Free Turkey Meatballs with Zucchini Noodles

These High-Protein Gluten-Free Turkey Meatballs with Zucchini Noodles are a low-carb, protein-packed alternative to traditional spaghetti and meatballs. The lean turkey meatballs are seasoned with herbs and spices, and paired with fresh zucchini noodles, creating a light yet satisfying meal. This dish is perfect for those looking to reduce carbs without sacrificing flavor or protein. It’s a great option for a Friday night dinner that feels indulgent without being heavy.

Ingredients:

• 1 lb ground turkey
• 1/4 cup almond flour
• 1 egg
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 2 medium zucchinis (spiralized into noodles)
• 1/2 cup marinara sauce (gluten-free)
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine the ground turkey, almond flour, egg, garlic powder, onion powder, oregano, salt, and pepper. Mix until well combined.
3. Form the mixture into 12-14 meatballs and place them on a baking sheet lined with parchment paper.
4. Bake for 20-25 minutes, or until the meatballs are cooked through and browned on the outside.
5. While the meatballs bake, heat olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until tender.
6. Once the meatballs are done, add them to the skillet with the zucchini noodles and pour the marinara sauce over the top. Stir to combine and heat through for 2-3 minutes.
7. Serve warm, garnished with fresh basil.

These High-Protein Gluten-Free Turkey Meatballs with Zucchini Noodles are a light and delicious alternative to traditional meatballs and pasta. The turkey meatballs are a great source of lean protein, while the zucchini noodles keep the dish low-carb and refreshing. The marinara sauce ties everything together, making this a flavorful yet guilt-free Friday night dinner. This dish is perfect for anyone looking for a healthy, protein-packed meal that’s easy to prepare and full of flavor.

Note: More recipes are coming soon!