25+ Tasty Friday Family Paleo Recipes to Make Your Dinner a Hit

If you’re looking for a way to bring your family together around the dinner table with wholesome, delicious meals, then this collection of over 25 Paleo family recipes is exactly what you need!

With the Paleo diet focusing on fresh, whole foods—free from grains, dairy, and processed ingredients—these recipes are not only healthy but also perfect for a busy family life.

Whether you’re cooking for picky eaters or adventurous food lovers, these easy-to-follow recipes will satisfy everyone.

From savory mains to irresistible side dishes and even decadent desserts, you’ll find plenty of ideas to keep Friday nights fun, nutritious, and stress-free.

Let’s dive into these Paleo-approved recipes that will make your family’s dinner a delicious and healthy experience!

25+ Tasty Friday Family Paleo Recipes to Make Your Dinner a Hit

Embracing the Paleo lifestyle doesn’t mean sacrificing taste or family-friendly meals.

With these 25+ Paleo family recipes, you can create delicious, satisfying dinners that will please everyone, from the youngest member of the family to the oldest.

Whether you’re cooking up a hearty main dish, a crunchy side, or a sweet treat to end the night, there’s something for every palate.

So, next Friday, skip the takeout and cook up something that’s both nutritious and mouthwatering. Your family will thank you!

Zucchini Noodles with Pesto Chicken

light and fresh dish perfect for a low-carb lunch, this recipe features zucchini noodles as a substitute for traditional pasta. The pesto chicken brings flavor and richness, while the creamy pesto sauce adds a nutty, herbaceous twist. Ideal for a busy Friday, it’s quick to make and perfect for family-friendly meals.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 2 boneless, skinless chicken breasts
• 1/4 cup fresh basil leaves
• 1/4 cup olive oil
• 1/4 cup pine nuts (or walnuts)
• 2 cloves garlic
• 1 tablespoon nutritional yeast
• Salt and pepper, to taste
• 1 tablespoon olive oil (for cooking chicken)
• 1 tablespoon lemon juice

Instructions:

1. To make the pesto: In a food processor, blend the basil, pine nuts, garlic, nutritional yeast, and olive oil. Season with salt, pepper, and lemon juice. Blend until smooth and set aside.
2. Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper. Cook the chicken for about 6-7 minutes on each side until fully cooked through. Let the chicken rest for a few minutes, then slice it into strips.
3. In the same skillet, quickly sauté the zucchini noodles for 2-3 minutes until just tender.
4. Toss the zucchini noodles with the pesto sauce until evenly coated.
5. Top the zucchini noodles with sliced chicken and serve.

This dish is a great low-carb option that brings a satisfying meal without the guilt of traditional pasta. It’s a wonderful way to introduce zucchini into the family’s meal rotation while keeping things light. The creamy pesto with tender chicken makes this a delicious and nutritious choice for your Friday lunch. Enjoy it with a side of fresh veggies for a more filling meal!

Cauliflower Fried Rice with Shrimp

A delicious and keto-friendly twist on the classic fried rice, this cauliflower version is low-carb and packed with flavor. The shrimp add a great source of protein while the veggies enhance the dish’s texture. This is a quick, easy, and filling option for busy families on a Friday afternoon.

Ingredients:

• 1 medium cauliflower, grated into rice-sized pieces
• 1 lb shrimp, peeled and deveined
• 2 tablespoons coconut oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1/2 cup frozen peas
• 2 large eggs, lightly beaten
• 3 tablespoons coconut aminos (or tamari for a soy-free option)
• Salt and pepper, to taste
• Green onions for garnish

Instructions:

1. Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the remaining coconut oil and sauté the onion, garlic, and carrot for about 5 minutes until softened.
3. Add the grated cauliflower to the skillet and stir well. Cook for 5-7 minutes, stirring occasionally, until the cauliflower becomes tender.
4. Push the cauliflower mixture to the side of the skillet and add the beaten eggs to the empty side. Scramble the eggs and cook until set, then mix them into the cauliflower rice.
5. Stir in the peas, shrimp, and coconut aminos. Cook for another 2-3 minutes, stirring everything together.
6. Season with salt and pepper to taste, then garnish with chopped green onions.

This cauliflower fried rice with shrimp is the ultimate low-carb, keto lunch option. It’s not only light and healthy but also incredibly flavorful and filling. The combination of shrimp, veggies, and eggs provides a great balance of protein and nutrients. Plus, it’s a fantastic way to use cauliflower in a family-friendly dish that everyone will love!

Avocado Tuna Salad Lettuce Wraps

A refreshing and creamy tuna salad, this recipe uses avocado in place of mayonnaise for a healthy, low-carb alternative. Wrapped in crisp lettuce leaves, these wraps are an excellent option for those following a paleo or keto diet. It’s a no-cook, quick lunch that the whole family can enjoy.

Ingredients:

• 2 cans of tuna in olive oil, drained
• 1 ripe avocado, mashed
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard (optional)
• 2 celery stalks, finely chopped
• 1/4 cup red onion, finely chopped
• Salt and pepper, to taste
• 8 large lettuce leaves (romaine or butter lettuce works well)

Instructions:

1. In a medium bowl, combine the tuna, mashed avocado, lemon juice, Dijon mustard, celery, and red onion. Mix until well combined.
2. Season the mixture with salt and pepper to taste.
3. Lay the lettuce leaves flat on a plate. Spoon the tuna mixture into each leaf, dividing it evenly.
4. Roll the lettuce leaves around the tuna mixture, folding in the sides to create wraps.
5. Serve immediately, or refrigerate for later.

These avocado tuna salad lettuce wraps are an easy, nutritious lunch that is also keto and paleo-friendly. The creamy avocado enhances the tuna salad, making it rich and satisfying without the extra carbs. This recipe is perfect for a busy Friday and can be made ahead of time, making it ideal for meal prepping. It’s a great way to sneak in healthy fats and omega-3s while keeping the meal light and fresh.

Chicken Avocado Bacon Salad

A satisfying and delicious salad that combines the richness of avocado, the crunch of bacon, and the lean protein of chicken. This chicken avocado bacon salad is fresh, full of flavor, and perfect for a low-carb, keto lunch. The creamy avocado and crispy bacon pair wonderfully with the grilled chicken, making this a filling and nutritious meal.

Ingredients:

• 2 chicken breasts, grilled and sliced
• 4 cups mixed greens (e.g., spinach, arugula, and lettuce)
• 1 ripe avocado, sliced
• 6 slices of bacon, cooked and crumbled
• 1/4 cup red onion, thinly sliced
• 1 cucumber, sliced
• 1/4 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Grill the chicken breasts over medium heat for 6-7 minutes per side until fully cooked. Let them rest for a few minutes before slicing.
2. In a large bowl, combine the mixed greens, avocado slices, crumbled bacon, red onion, cucumber, and cherry tomatoes.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to make the dressing.
4. Add the sliced chicken to the salad and drizzle with the dressing.
5. Toss everything gently to combine, ensuring the ingredients are well coated.

This chicken avocado bacon salad is a fantastic combination of flavors and textures that will keep you satisfied throughout the afternoon. The creamy avocado provides healthy fats, while the grilled chicken offers lean protein. The crispy bacon adds a savory crunch, and the tangy dressing brings everything together. It’s the perfect keto salad for a light yet filling lunch.

Eggplant Lasagna with Ground Turkey

A healthier, low-carb version of lasagna, this recipe replaces traditional noodles with thinly sliced eggplant. The layers of seasoned ground turkey, tomato sauce, and melty cheese create a rich, comforting meal that is both keto and paleo-friendly. This eggplant lasagna is a perfect Friday lunch for the whole family to enjoy.

Ingredients:

• 2 large eggplants, sliced into 1/4-inch rounds
• 1 lb ground turkey
• 2 cups marinara sauce (sugar-free)
• 1 cup ricotta cheese (or dairy-free alternative)
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 tablespoons olive oil (for grilling eggplant)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplants and grill the slices on a grill pan or stovetop with olive oil for 2-3 minutes on each side, until slightly softened and grill marks appear.
3. In a skillet, cook the ground turkey with garlic, basil, oregano, salt, and pepper until browned, about 6-7 minutes.
4. Add the marinara sauce to the turkey mixture, and simmer for 5 minutes. Remove from heat.
5. In a baking dish, layer the grilled eggplant slices, followed by the turkey and sauce mixture, a dollop of ricotta cheese, and a sprinkle of mozzarella cheese. Repeat the layers, finishing with mozzarella and Parmesan on top.
6. Bake for 20-25 minutes, or until the cheese is bubbly and golden.

This eggplant lasagna is a great alternative to traditional lasagna and a great way to enjoy the flavors of the classic dish without the carbs. The eggplant adds a satisfying texture, while the turkey and rich tomato sauce provide the familiar lasagna flavor. It’s a fantastic family meal that everyone can feel good about eating, offering both comfort and nutrition in one dish.

Spaghetti Squash Carbonara

This Spaghetti Squash Carbonara is a delicious low-carb twist on the classic pasta carbonara. The spaghetti squash provides a healthy, gluten-free substitute for traditional pasta, and the creamy sauce made with eggs, bacon, and Parmesan cheese adds rich, savory flavors. Perfect for a keto lunch that will leave everyone feeling full and satisfied.

Ingredients:

• 1 medium spaghetti squash
• 6 slices of bacon, chopped
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream (or coconut cream for dairy-free)
• 1 teaspoon garlic powder
• 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 lengthwise and scoop out the seeds. Place the squash halves face-down on a baking sheet and roast for 35-40 minutes, or until tender.
2. While the squash is roasting, cook the chopped bacon in a skillet over medium heat until crispy, about 5-6 minutes. Remove from the skillet and set aside.
3. In a bowl, whisk together the eggs, Parmesan cheese, heavy cream, garlic powder, salt, and pepper.
4. Once the spaghetti squash is done, use a fork to scrape the flesh into spaghetti-like strands.
5. Add the spaghetti squash to the skillet with the bacon drippings, then pour the egg and cheese mixture over the top. Stir constantly for 1-2 minutes until the sauce thickens and coats the squash.
6. Top with crispy bacon and garnish with fresh parsley before serving.

Spaghetti Squash Carbonara is a delightful, creamy, and satisfying keto meal that replicates the indulgent flavors of the traditional carbonara without the carbs. The spaghetti squash adds a light, tender texture, while the creamy sauce with bacon makes the dish rich and flavorful. It’s a perfect Friday lunch that’s easy to prepare, full of healthy fats, and absolutely delicious!

Grilled Chicken with Avocado and Mango Salsa

This fresh and vibrant dish combines the smoky flavor of grilled chicken with a zesty and sweet avocado and mango salsa. The salsa adds a refreshing twist, with a perfect balance of creamy avocado, sweet mango, and tangy lime. This colorful, low-carb meal is a great way to enjoy a satisfying, keto-friendly lunch that will brighten your Friday.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 ripe avocados, diced
• 1 ripe mango, peeled and diced
• 1/4 cup red onion, finely chopped
• 1 small jalapeño, deseeded and minced (optional)
• 2 tablespoons fresh cilantro, chopped
• 1 lime, juiced
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the grill to medium-high heat. Rub the chicken breasts with olive oil and season with salt and pepper.
2. Grill the chicken for 6-7 minutes per side or until fully cooked, with an internal temperature of 165°F (74°C). Remove from the grill and let rest for a few minutes before slicing.
3. While the chicken is resting, prepare the salsa by combining the diced avocados, mango, red onion, jalapeño, cilantro, and lime juice in a bowl. Stir gently to combine and season with salt and pepper to taste.
4. Serve the grilled chicken with a generous spoonful of the avocado and mango salsa on top.

This grilled chicken with avocado and mango salsa is a refreshing and light option for a keto lunch that’s full of flavor. The combination of juicy grilled chicken and the bright, tropical salsa makes for a satisfying meal that is both healthy and delicious. It’s a perfect balance of protein, healthy fats, and fresh vegetables, making it a fantastic option for a Friday lunch that your family will love.

Bacon-Wrapped Asparagus with Garlic Butter

A simple yet elegant dish, these bacon-wrapped asparagus spears are roasted to perfection and drizzled with garlic butter for an extra touch of flavor. This recipe is a fantastic side or main dish, packed with healthy fats and low in carbs, making it an excellent choice for a keto-friendly, paleo lunch.

Ingredients:

• 1 bunch of asparagus, trimmed
• 8 slices of bacon
• 3 tablespoons unsalted butter (or ghee for dairy-free)
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Wrap each asparagus spear with a slice of bacon and place it on the baking sheet. Arrange the spears in a single layer.
3. Bake for 15-20 minutes, or until the bacon is crispy and the asparagus is tender.
4. While the asparagus is roasting, melt the butter in a small skillet over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
5. Remove from heat and stir in the lemon juice. Season with salt and pepper.
6. Once the bacon-wrapped asparagus is done, drizzle the garlic butter over the top and garnish with fresh parsley.

Bacon-wrapped asparagus with garlic butter is a decadent and satisfying dish that makes a perfect low-carb, keto lunch. The combination of crispy bacon, tender asparagus, and rich garlic butter creates an irresistible flavor profile. Whether served as a side dish or a main course, this dish is sure to be a hit with the whole family. It’s easy to make, packed with nutrients, and full of bold flavors.

Paleo Chicken Lettuce Cups with Cilantro Lime Sauce

These paleo chicken lettuce cups are a great low-carb lunch option that’s both fresh and flavorful. Tender, seasoned chicken is served in crispy lettuce cups and topped with a creamy cilantro lime sauce. It’s a great handheld meal that’s perfect for busy Fridays and can be easily customized to suit your family’s tastes.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 8 large lettuce leaves (butter lettuce or romaine)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup coconut milk (or regular milk if not paleo)
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon honey (optional)

Instructions:

1. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the shredded chicken, cumin, chili powder, garlic powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is heated through and the spices are well incorporated.
2. While the chicken is cooking, prepare the cilantro lime sauce by combining the cilantro, coconut milk, lime juice, olive oil, and honey (if using) in a blender or food processor. Blend until smooth and creamy. Season with salt to taste.
3. To assemble, place the lettuce leaves on a plate and spoon the seasoned chicken into the center of each leaf.
4. Drizzle the cilantro lime sauce over the chicken and serve immediately.

These paleo chicken lettuce cups with cilantro lime sauce are a light and flavorful lunch that’s easy to make and satisfying. The combination of tender chicken, bold spices, and creamy cilantro lime sauce makes these wraps a perfect keto meal. The crunchy lettuce adds a refreshing texture, and the creamy sauce ties everything together beautifully. This recipe is a fun and delicious way to enjoy a low-carb lunch that the whole family will love.

Grilled Salmon with Lemon-Dijon Sauce

This grilled salmon is flavorful and rich in healthy fats, making it a perfect choice for a low-carb, keto lunch. The lemon-Dijon sauce adds a tangy, zesty kick that complements the smoky grilled salmon. This meal is quick to prepare, satisfying, and packed with omega-3 fatty acids, making it both delicious and nutritious for the whole family.

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the grill to medium-high heat. Brush the salmon fillets with olive oil and season with salt and pepper.
2. Grill the salmon for 4-5 minutes on each side, or until the fish flakes easily with a fork.
3. While the salmon is grilling, prepare the lemon-Dijon sauce by whisking together Dijon mustard, lemon juice, olive oil, garlic powder, thyme, salt, and pepper in a small bowl.
4. Once the salmon is grilled, drizzle the lemon-Dijon sauce over the fillets.
5. Garnish with fresh parsley (optional) and serve.

Grilled salmon with lemon-Dijon sauce is a light and flavorful keto lunch that is rich in healthy fats and protein. The tangy sauce enhances the natural flavors of the salmon without overwhelming it, making this dish both simple and satisfying. It’s a perfect meal for a Friday, quick to prepare, and ideal for anyone looking for a delicious, low-carb option.

Shrimp and Avocado Salad

This shrimp and avocado salad is a refreshing and satisfying low-carb, keto lunch that’s packed with protein, healthy fats, and plenty of fresh vegetables. The creamy avocado pairs perfectly with the juicy shrimp and a zesty lemon dressing. It’s quick, easy, and great for a light but filling meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon paprika
• Salt and pepper, to taste
• 2 ripe avocados, diced
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 1 tablespoon fresh cilantro, chopped
• 2 tablespoons olive oil (for dressing)
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the shrimp, paprika, salt, and pepper. Cook for 2-3 minutes per side, until the shrimp is pink and opaque. Remove from the skillet and set aside.
2. In a large bowl, combine the diced avocado, cucumber, red onion, cherry tomatoes, and cilantro.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
4. Add the cooked shrimp to the salad and drizzle with the lemon dressing. Toss gently to combine.
5. Serve immediately, or chill in the fridge for a cooler, refreshing option.

This shrimp and avocado salad is a perfect light lunch that’s both keto and paleo-friendly. The creamy avocado pairs wonderfully with the perfectly cooked shrimp, while the tangy lemon dressing ties all the flavors together. It’s a healthy, satisfying option that can be made in minutes, making it a great go-to recipe for busy Fridays.

Cauliflower Mac and Cheese

Cauliflower mac and cheese is a comforting, low-carb alternative to traditional mac and cheese, offering a creamy, cheesy dish without the pasta. The cauliflower florets act as a perfect stand-in for noodles, and the cheese sauce is rich and decadent, making this dish a favorite among both kids and adults.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 2 cups shredded sharp cheddar cheese
• 1/2 cup cream cheese
• 1/2 cup heavy cream
• 1 tablespoon butter
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground mustard (optional)
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese (optional, for topping)

Instructions:

1. Steam or boil the cauliflower florets for about 8-10 minutes, or until tender but still firm. Drain well and set aside.
2. In a saucepan over medium heat, melt the butter and add the cream cheese. Stir until the cream cheese is smooth.
3. Add the heavy cream and continue stirring until the mixture is well combined and heated through.
4. Gradually add the shredded cheddar cheese, garlic powder, ground mustard (if using), salt, and pepper. Stir until the cheese melts and the sauce is creamy.
5. Add the steamed cauliflower to the cheese sauce and stir gently to coat the florets with the creamy cheese mixture.
6. If desired, sprinkle the grated Parmesan cheese over the top for extra flavor, and serve immediately.

Cauliflower mac and cheese is a fantastic low-carb, keto-friendly dish that still offers the comforting, cheesy goodness of traditional mac and cheese. The cauliflower provides a healthy alternative to pasta, and the rich, creamy cheese sauce makes it indulgent without the carbs. This dish is perfect for a Friday family lunch, and it’s sure to satisfy your cravings for a hearty, cheesy meal.

Zucchini Noodles with Pesto and Grilled Chicken

This zucchini noodle dish replaces traditional pasta with spiralized zucchini, offering a light, refreshing base for a delicious, keto-friendly lunch. Topped with grilled chicken and a homemade pesto sauce, it’s a nutrient-packed, flavorful meal. The pesto’s fresh basil and garlic, combined with the tender chicken, elevate the dish to a new level of deliciousness.

Ingredients:

• 4 medium zucchini, spiralized into noodles
• 2 chicken breasts, grilled and sliced
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• 2 cloves garlic
• Salt and pepper, to taste
• 1 tablespoon lemon juice (optional, for extra freshness)

Instructions:

1. Grill the chicken breasts over medium-high heat for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing.
2. While the chicken is resting, prepare the pesto by combining the basil, pine nuts, Parmesan, olive oil, garlic, salt, and pepper in a food processor. Pulse until smooth and creamy. If you prefer a thinner sauce, add a bit more olive oil or a splash of water.
3. Heat a large skillet over medium heat and add the zucchini noodles. Sauté for 2-3 minutes, just until tender. You don’t want to overcook the zucchini, as it can release too much water.
4. Toss the zucchini noodles with the pesto sauce until evenly coated.
5. Plate the zucchini noodles and top with sliced grilled chicken. Garnish with a sprinkle of Parmesan and a squeeze of lemon juice, if desired.

Zucchini noodles with pesto and grilled chicken are a light yet satisfying meal, perfect for a keto lunch. The pesto sauce adds a fresh, herby richness to the tender zucchini, while the grilled chicken provides lean protein. This dish is full of healthy fats, low in carbs, and packed with vibrant flavors, making it a great option for the whole family.

Beef and Broccoli Stir-Fry

A classic stir-fry made keto-friendly, this beef and broccoli stir-fry features tender strips of beef and fresh broccoli, all tossed in a savory sauce made from coconut aminos, garlic, and ginger. It’s a quick and easy low-carb lunch that is both satisfying and flavorful, perfect for busy Fridays.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 tablespoons olive oil
• 2 cups broccoli florets
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons coconut aminos (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon chili flakes (optional for spice)
• Salt and pepper, to taste
• Sesame seeds for garnish (optional)

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced beef and stir-fry for 3-4 minutes, until browned and cooked through. Remove the beef from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil and sauté the garlic and ginger for 1-2 minutes, until fragrant.
3. Add the broccoli florets to the skillet and stir-fry for 3-4 minutes until the broccoli is tender-crisp.
4. Return the beef to the skillet and pour in the coconut aminos, sesame oil, rice vinegar, and chili flakes (if using). Stir to coat the beef and broccoli in the sauce and cook for another 2 minutes to heat through.
5. Season with salt and pepper to taste. Garnish with sesame seeds, if desired.

Beef and broccoli stir-fry is a quick, easy, and incredibly flavorful keto lunch that everyone will enjoy. The tender beef, crispy broccoli, and savory sauce come together in a way that is both satisfying and healthy. This dish is packed with protein and fiber while keeping the carb count low, making it a perfect meal for anyone following a keto lifestyle.

Egg Salad Lettuce Wraps

These egg salad lettuce wraps are a simple, delicious, and low-carb lunch option. The creamy egg salad is made with mayonnaise, mustard, and fresh herbs, and served in crisp lettuce leaves instead of bread. This keto-friendly recipe is perfect for a light yet filling lunch that’s easy to prepare and great for meal prepping.

Ingredients:

• 6 large eggs, hard-boiled and chopped
• 1/4 cup mayonnaise (or avocado mayo for a paleo option)
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh parsley, chopped
• Salt and pepper, to taste
• 8 large lettuce leaves (romaine, butter lettuce, or iceberg)
• 1 teaspoon paprika (optional, for garnish)

Instructions:

1. In a bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, chives, parsley, salt, and pepper. Mix well until everything is coated in the creamy dressing.
2. Place the lettuce leaves on a flat surface and spoon the egg salad into the center of each leaf.
3. Wrap the lettuce around the egg salad, creating a handheld wrap.
4. Garnish with a sprinkle of paprika for extra flavor and color, if desired.

Egg salad lettuce wraps are a simple and satisfying low-carb meal that’s perfect for a keto lunch. The creamy, flavorful egg salad is the star of the dish, and the lettuce provides a crunchy, refreshing wrap. This is an easy, no-fuss recipe that can be made ahead of time, making it a great option for meal prep or a quick Friday lunch.

Note: More recipes are coming soon