25+ Quick Friday Paleo Freezer Recipes You’ll Love

In today’s fast-paced world, finding time to prepare healthy meals can be challenging, especially on busy Fridays when the weekend hustle kicks in.

For those following a paleo diet, the struggle to maintain clean eating while managing time is real. That’s where freezer-friendly recipes come to the rescue!

Having pre-made, paleo-compliant meals ready to go can save you time, reduce stress, and keep you on track with your health goals.

In this blog, we’ve curated 25+ Paleo Freezer Recipes that are perfect for your Friday meal prep. These recipes are not only delicious and nutritious but also incredibly convenient.

From hearty soups to flavorful casseroles, you’ll find a variety of options that cater to your cravings while staying true to paleo principles.

Let’s dive in and make your Fridays (and beyond) healthier and hassle-free!

25+ Quick Friday Paleo Freezer Recipes You’ll Love

Prepping your meals ahead of time doesn’t just save you effort; it ensures you’re nourishing your body with wholesome, paleo-approved ingredients.

With these 25+ Paleo Freezer Recipes, you can wave goodbye to the Friday evening rush and welcome relaxed, delicious dinners instead.

Whether you’re cooking for one or a family, these recipes are versatile, easy to store, and bursting with flavor.

So, stock your freezer, reclaim your time, and enjoy the benefits of a well-prepped paleo lifestyle.

Chicken and Spinach Pesto Bites

These Chicken and Spinach Pesto Bites are a perfect grab-and-go lunch option for busy Fridays. Packed with protein and healthy fats, they’ll keep you energized and satiated. The combination of juicy chicken, creamy pesto, and fresh spinach makes this dish

Ingredients

• 1 lb ground chicken
• 1 cup fresh spinach, finely chopped
• 3 tbsp paleo-friendly pesto
• 1 egg (or flax egg for binding)
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground chicken, chopped spinach, pesto, egg, garlic powder, onion powder, salt, and pepper. Mix until well combined.
3. Roll the mixture into small bite-sized balls and place them on the prepared baking sheet.
4. Bake for 18–20 minutes or until the bites are golden and cooked through.
5. Let them cool completely before transferring them to a freezer-safe container. Freeze for up to 3 months.

Reheating Instructions
To reheat, bake the frozen bites in a preheated oven at 350°F (175°C) for 10–12 minutes or until heated through.

These Chicken and Spinach Pesto Bites are versatile, delicious, and perfect for a paleo and keto-friendly lunch. With their easy prep and freezer convenience, they make a practical choice for meal prepping your Friday lunches.

Cauliflower Fried Rice with Shrimp

Cauliflower Fried Rice with Shrimp is a nutrient-packed alternative to traditional fried rice, tailored for a paleo and keto lifestyle. This dish is low in carbs, high in flavor, and offers a satisfying mix of crunchy vegetables and tender shrimp. It’s an excellent choice for freezing and reheating, making it a convenient lunch option for busy days.

Ingredients

• 3 cups cauliflower rice
• 1 lb shrimp, peeled and deveined
• 1 cup mixed vegetables (e.g., bell peppers, snap peas, carrots)
• 2 tbsp coconut aminos (or soy sauce substitute)
• 2 cloves garlic, minced
• 1 tbsp avocado oil
• 2 eggs, whisked
• 1 tsp sesame oil
• Salt and pepper to taste

Instructions

1. Heat avocado oil in a large skillet over medium heat. Add shrimp, season with salt and pepper, and cook until pink and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the minced garlic and mixed vegetables. Sauté for 3–4 minutes until tender.
3. Push the vegetables to one side of the skillet and pour in the whisked eggs. Scramble the eggs until cooked, then mix them into the vegetables.
4. Add the cauliflower rice to the skillet, along with coconut aminos and sesame oil. Stir-fry for 5–7 minutes until the cauliflower rice is tender.
5. Return the cooked shrimp to the skillet and mix everything together.
6. Let the fried rice cool completely before transferring it to individual freezer-safe containers. Freeze for up to 2 months.

Reheating Instructions
To reheat, warm in a skillet over medium heat until hot, or microwave for 2–3 minutes.

Cauliflower Fried Rice with Shrimp is a game-changer for anyone looking for a healthy, low-carb lunch option. Its vibrant flavors and simple preparation make it a favorite for meal prep, ensuring you can enjoy a nutritious lunch even on the busiest Fridays.

Beef and Zucchini Noodle Bake

This Beef and Zucchini Noodle Bake combines the hearty flavor of ground beef with the lightness of zucchini noodles for a comforting yet low-carb meal. The dish is topped with a creamy cashew-based sauce, making it a paleo-friendly alternative to traditional lasagna. Freeze it in individual portions for a quick and satisfying Friday lunch option.

Ingredients

• 2 medium zucchinis, spiralized
• 1 lb ground beef
• 1 cup marinara sauce (sugar-free)
• 1 cup cashews, soaked and blended
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• Salt and pepper to taste
• ½ cup almond flour (optional, for topping)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat a skillet over medium heat and cook the ground beef until browned. Drain any excess fat.
3. Add marinara sauce, Italian seasoning, garlic powder, salt, and pepper to the beef. Simmer for 5 minutes.
4. In a blender, blend the soaked cashews with a bit of water until creamy. Season with salt if needed.
5. In a baking dish, layer the zucchini noodles, beef mixture, and cashew cream. Repeat until all ingredients are used, ending with cashew cream on top.
6. Sprinkle almond flour over the top, if desired, for a crispy texture.
7. Bake for 25–30 minutes or until bubbly and golden.
8. Cool completely before freezing in individual portions. Freeze for up to 3 months.

Reheating Instructions
To reheat, bake the frozen portion in an oven preheated to 350°F (175°C) for 15–20 minutes.

The Beef and Zucchini Noodle Bake is a rich and satisfying lunch option that doesn’t compromise on flavor or health. Its creamy layers and freezer-friendly design make it a go-to meal prep solution for anyone adhering to paleo or keto principles.

Lemon Garlic Salmon Patties

Lemon Garlic Salmon Patties are a quick and nutritious option for low-carb lunches. They’re packed with omega-3 fatty acids and fresh herbs, offering a light yet filling meal. These patties are easy to prepare, freeze well, and reheat perfectly, making them ideal for busy Fridays when you want something healthy without much effort.

Ingredients

• 2 cans wild-caught salmon, drained
• 2 eggs
• ½ cup almond flour
• 2 tbsp fresh parsley, chopped
• 1 clove garlic, minced
• Zest and juice of 1 lemon
• ½ tsp paprika
• Salt and pepper to taste
• 2 tbsp avocado oil (for frying)

Instructions

1. In a large bowl, combine the salmon, eggs, almond flour, parsley, garlic, lemon zest, lemon juice, paprika, salt, and pepper. Mix until well combined.
2. Form the mixture into 6–8 patties.
3. Heat avocado oil in a skillet over medium heat. Cook the patties for 3–4 minutes per side or until golden brown.
4. Let the patties cool completely before transferring them to a freezer-safe container. Freeze for up to 3 months.

Reheating Instructions
To reheat, pan-fry the frozen patties over medium heat for 4–5 minutes per side or bake at 375°F (190°C) for 10–12 minutes.

Lemon Garlic Salmon Patties are flavorful, protein-packed, and perfect for paleo and keto diets. They’re a convenient meal prep solution that ensures a delicious and wholesome lunch is always within reach.

Creamy Broccoli and Bacon Soup

This Creamy Broccoli and Bacon Soup is a comforting and hearty lunch option. Made with rich coconut milk, crispy bacon, and tender broccoli, it’s the perfect dish for chilly Fridays or when you need a nourishing pick-me-up. The soup freezes well and reheats beautifully, ensuring you always have a satisfying meal ready to go.

Ingredients

• 4 cups broccoli florets
• 6 slices bacon, cooked and crumbled
• 1 can full-fat coconut milk
• 2 cups chicken or vegetable broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions

1. In a large pot, cook the diced onion and garlic until soft and fragrant.
2. Add the broccoli florets, coconut milk, broth, smoked paprika, salt, and pepper. Simmer for 15 minutes or until the broccoli is tender.
3. Use an immersion blender to blend the soup until creamy. Leave some chunks of broccoli if desired for texture.
4. Stir in the crumbled bacon.
5. Let the soup cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months.

Reheating Instructions
To reheat, warm the frozen soup in a pot over medium heat until hot, stirring occasionally.

Creamy Broccoli and Bacon Soup is a warm, comforting dish that’s low in carbs and big on flavor. It’s a lifesaver for busy Fridays, providing a creamy and satisfying lunch in minutes.

Turkey and Avocado Lettuce Wraps

Turkey and Avocado Lettuce Wraps are a fresh, crunchy, and satisfying lunch option for those on paleo and keto diets. These wraps are easy to assemble and freezer-friendly when prepped as individual components. They’re perfect for a light, low-carb meal that doesn’t compromise on taste.

Ingredients

• 8 large lettuce leaves (romaine or butter lettuce work well)
• 1 lb ground turkey
• 1 avocado, sliced
• 1 small red onion, thinly sliced
• 2 tbsp paleo mayonnaise
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Salt and pepper to taste

Instructions

1. In a skillet, cook the ground turkey with cumin, smoked paprika, garlic powder, salt, and pepper until fully cooked. Let it cool.
2. Spread a thin layer of paleo mayonnaise on each lettuce leaf.
3. Layer the cooked turkey, avocado slices, and red onion on each leaf. Roll the lettuce leaves to form wraps.
4. Wrap each assembled wrap in parchment paper and store them in a freezer-safe bag. Freeze for up to 2 months.

Reheating Instructions
To reheat, unwrap and microwave the turkey filling separately, then assemble the wraps fresh for the best texture.

Turkey and Avocado Lettuce Wraps are a vibrant and healthy lunch option that’s easy to customize and freezer-friendly. They’re perfect for a quick meal that’s light, flavorful, and keeps you on track with your paleo and keto goals.

Spaghetti Squash Meatball Bowls

Spaghetti Squash Meatball Bowls offer a satisfying, pasta-like experience without the carbs. Tender spaghetti squash serves as the perfect base for juicy paleo-friendly meatballs and marinara sauce. This dish freezes well, making it an excellent choice for meal-prepping your Friday lunches. Enjoy a warm, hearty meal with minimal effort!

Ingredients

• 1 medium spaghetti squash
• 1 lb ground beef or turkey
• ½ cup almond flour
• 1 egg
• 2 tsp Italian seasoning
• 1 cup sugar-free marinara sauce
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C). Slice the spaghetti squash in half lengthwise, scoop out the seeds, and place the halves cut-side down on a baking sheet. Bake for 40–45 minutes or until tender.
2. In a bowl, combine the ground beef, almond flour, egg, Italian seasoning, garlic, salt, and pepper. Form the mixture into meatballs.
3. In a skillet, cook the meatballs over medium heat until browned on all sides. Add the marinara sauce and simmer for 10 minutes.
4. Use a fork to scrape the spaghetti squash strands into a bowl and top with the meatballs and marinara sauce.
5. Let the dish cool completely before portioning into freezer-safe containers. Freeze for up to 3 months.

Reheating Instructions
To reheat, microwave or bake the frozen portion at 350°F (175°C) for 15–20 minutes.

Spaghetti Squash Meatball Bowls are a low-carb and flavorful alternative to traditional spaghetti. With its ease of preparation and freezer convenience, it’s a delicious way to enjoy a paleo and keto-friendly lunch.

Thai Coconut Chicken Curry

This Thai Coconut Chicken Curry is a creamy, flavorful dish that’s packed with protein and healthy fats. The aromatic spices and coconut milk create a rich and satisfying lunch that’s perfect for freezing and reheating. It’s an easy way to bring global flavors to your paleo and keto-friendly meals.

Ingredients

• 1 lb chicken breast, diced
• 1 can full-fat coconut milk
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 2 tbsp red curry paste (check for paleo compliance)
• 1 tbsp coconut oil
• 1 tsp ginger, minced
• 1 clove garlic, minced
• Salt to taste

Instructions

1. Heat coconut oil in a skillet over medium heat. Add the garlic and ginger, cooking until fragrant.
2. Add the chicken and cook until browned.
3. Stir in the curry paste and coconut milk, mixing well.
4. Add the bell pepper and zucchini. Simmer for 10–15 minutes or until the vegetables are tender.
5. Cool the curry completely and portion it into freezer-safe containers. Freeze for up to 3 months.

Reheating Instructions
Reheat in a pot over medium heat until hot, or microwave for 3–4 minutes, stirring halfway through.

Thai Coconut Chicken Curry is a rich, warming dish that’s perfect for meal prep. With its bold flavors and easy freezing process, it’s a go-to option for a stress-free paleo or keto lunch.

Buffalo Chicken Stuffed Peppers

Buffalo Chicken Stuffed Peppers are a spicy, cheesy, and satisfying lunch option. Made with shredded chicken, hot sauce, and creamy dairy-free ranch, these peppers are a low-carb delight that can be prepared in advance and stored in the freezer. They’re perfect for those who crave a little heat with their meals.

Ingredients

• 4 bell peppers, halved and seeded
• 2 cups cooked, shredded chicken
• ½ cup hot sauce (like Frank’s RedHot)
• ½ cup paleo ranch dressing
• 1 cup cauliflower rice
• 1 tsp garlic powder
• ½ tsp smoked paprika
• Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix the shredded chicken, hot sauce, ranch dressing, cauliflower rice, garlic powder, smoked paprika, and salt.
3. Stuff the mixture into the bell pepper halves. Place them in a baking dish.
4. Bake for 20–25 minutes or until the peppers are tender.
5. Allow the stuffed peppers to cool completely before transferring them to freezer-safe containers. Freeze for up to 3 months.

Reheating Instructions
To reheat, bake the frozen peppers in a preheated oven at 350°F (175°C) for 20–25 minutes.

Buffalo Chicken Stuffed Peppers are a flavorful and satisfying lunch option that’s easy to prepare and freeze. With their spicy kick and creamy texture, they make an exciting addition to any paleo or keto meal plan.

Zucchini and Ground Turkey Skillet

This Zucchini and Ground Turkey Skillet is a quick and easy low-carb meal that’s both filling and flavorful. Ground turkey is sautéed with fresh zucchini and seasoned with a blend of herbs and spices, making it a delicious and nutritious option for busy Fridays. It’s perfect for meal prepping, and it freezes well for future lunches.

Ingredients

• 1 lb ground turkey
• 2 large zucchinis, sliced into half-moons
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tsp oregano
• ½ tsp paprika
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped (optional for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant.
2. Add the ground turkey, breaking it apart with a spoon, and cook until browned.
3. Season with oregano, paprika, salt, and pepper, then stir in the zucchini slices.
4. Cook for another 5–7 minutes, stirring occasionally, until the zucchini is tender but still firm.
5. Let the skillet meal cool completely, then portion it into freezer-safe containers. Freeze for up to 3 months.

Reheating Instructions
Reheat in a skillet over medium heat for 5–7 minutes or microwave for 2–3 minutes.

This Zucchini and Ground Turkey Skillet is a simple, healthy, and satisfying meal that comes together in no time. Perfect for meal prepping, it offers a balanced, low-carb lunch that’s delicious and easy to store in the freezer.

Eggplant and Ground Beef Casserole

Eggplant and Ground Beef Casserole is a hearty, low-carb casserole that combines savory ground beef, tender eggplant, and rich tomato sauce, topped with a crispy almond flour crust. It’s a comforting dish that’s easy to prepare in advance and freeze for later. Perfect for a filling Friday lunch or dinner.

Ingredients

• 1 medium eggplant, sliced
• 1 lb ground beef
• 1 cup sugar-free marinara sauce
• ½ cup almond flour
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• ½ tsp onion powder
• Salt and pepper to taste
• 2 tbsp olive oil (for frying)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the ground beef, garlic powder, Italian seasoning, onion powder, salt, and pepper. Cook until browned and cooked through.
3. In a separate pan, sauté the eggplant slices with a little olive oil for 3–4 minutes per side until slightly golden.
4. In a casserole dish, layer the sautéed eggplant, cooked ground beef, and marinara sauce.
5. Sprinkle almond flour over the top for a crunchy, golden crust.
6. Bake for 25–30 minutes, or until the casserole is bubbly and golden on top.
7. Allow the casserole to cool completely before portioning into freezer-safe containers. Freeze for up to 3 months.

Reheating Instructions
To reheat, bake the frozen casserole in a preheated oven at 350°F (175°C) for 15–20 minutes.

Eggplant and Ground Beef Casserole is a comforting, rich dish that’s perfect for satisfying your hunger without the carbs. It’s easy to make in bulk and freezes well, making it a fantastic option for meal prepping your Friday lunches.

Garlic Butter Shrimp with Asparagus

Garlic Butter Shrimp with Asparagus is a simple yet delicious low-carb dish that’s full of flavor. The shrimp is cooked in a rich garlic butter sauce, and the asparagus adds a perfect crunch. This dish can be made in just 20 minutes, making it ideal for a quick lunch, and it freezes beautifully for future meals.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 tbsp butter (or ghee for paleo)
• 3 cloves garlic, minced
• 1 tsp lemon zest
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (optional for garnish)

Instructions

1. Heat 1 tbsp of butter in a large skillet over medium heat. Add the asparagus and cook for 4–5 minutes, stirring occasionally, until tender but still crisp. Remove from the skillet and set aside.
2. In the same skillet, melt the remaining butter and add the garlic. Cook for 1–2 minutes, until fragrant.
3. Add the shrimp to the skillet, seasoning with salt, pepper, and lemon zest. Cook for 3–4 minutes, flipping once, until the shrimp are pink and cooked through.
4. Stir in the lemon juice and return the asparagus to the skillet. Toss everything together to coat in the garlic butter.
5. Let the dish cool completely before transferring it to freezer-safe containers. Freeze for up to 2 months.

Reheating Instructions
To reheat, warm the frozen shrimp and asparagus in a skillet over medium heat for 5–7 minutes or microwave for 2–3 minutes.

Garlic Butter Shrimp with Asparagus is a light yet flavorful dish that’s perfect for a low-carb lunch. Its quick preparation and freezer-friendly nature make it an excellent choice for meal prepping, allowing you to enjoy a delicious meal without the hassle on busy Fridays.

Sweet Potato and Sausage Skillet

Sweet Potato and Sausage Skillet is a hearty, one-pan dish that’s full of rich flavors and nutrients. The combination of savory sausage, sweet potatoes, and bell peppers makes it a balanced meal that’s filling and satisfying. This recipe is paleo-friendly, keto-approved, and freezes well, making it a great option for meal prepping your Friday lunches.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 lb ground sausage (paleo-friendly)
• 1 red bell pepper, diced
• 1 yellow onion, diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped (optional for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the ground sausage and cook, breaking it apart, until browned and cooked through. Remove and set aside.
2. In the same skillet, add the diced sweet potatoes and cook for 5–7 minutes, stirring occasionally, until they begin to soften.
3. Add the onion and bell pepper to the skillet and cook for an additional 5 minutes, until the vegetables are tender.
4. Return the sausage to the skillet and season with smoked paprika, garlic powder, salt, and pepper. Stir everything together and cook for 2–3 minutes to combine the flavors.
5. Let the skillet cool completely before transferring to freezer-safe containers. Freeze for up to 3 months.

Reheating Instructions
Reheat in a skillet over medium heat for 5–7 minutes or microwave for 2–3 minutes.

Sweet Potato and Sausage Skillet is a delicious, one-pan meal that’s perfect for busy weekdays. The savory sausage pairs wonderfully with the sweet potatoes, making it a satisfying and nutrient-dense lunch. Plus, it’s an easy make-ahead meal that freezes well.

Pork Tenderloin with Roasted Brussels Sprouts

Pork Tenderloin with Roasted Brussels Sprouts is a flavorful and low-carb meal that’s both elegant and easy to prepare. The tender pork is paired with roasted Brussels sprouts, making this dish rich in protein and fiber. It’s an excellent choice for a low-maintenance lunch that can be prepped in advance and frozen for convenience.

Ingredients

• 1 lb pork tenderloin
• 2 cups Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp garlic powder
• 1 tsp rosemary
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. Season the pork tenderloin with garlic powder, rosemary, salt, and pepper.
3. Heat 1 tbsp of olive oil in a skillet over medium-high heat. Sear the pork tenderloin for 2–3 minutes on each side, until golden brown.
4. Transfer the pork to a baking sheet and roast in the oven for 20–25 minutes, or until the internal temperature reaches 145°F (63°C).
5. While the pork is roasting, toss the Brussels sprouts with the remaining olive oil, balsamic vinegar, salt, and pepper. Roast in the oven for 15–20 minutes, shaking the pan halfway through.
6. Let the pork and Brussels sprouts cool completely before storing them in individual freezer-safe containers. Freeze for up to 3 months.

Reheating Instructions
To reheat, bake the frozen pork and Brussels sprouts at 350°F (175°C) for 15–20 minutes, or microwave for 3–5 minutes.

Pork Tenderloin with Roasted Brussels Sprouts is a classic, satisfying meal that’s perfect for a paleo and keto-friendly lunch. The simplicity of the ingredients and the ease of reheating make this a go-to option for busy Fridays when you want a flavorful and healthy meal.

Beef and Broccoli Stir-Fry

Beef and Broccoli Stir-Fry is a savory, low-carb lunch packed with protein and fresh vegetables. The tender beef and crisp broccoli are tossed in a savory sauce that’s both satisfying and delicious. This stir-fry freezes well, making it ideal for meal prep, so you can enjoy a quick, flavorful lunch any day of the week.

Ingredients

• 1 lb flank steak or sirloin, thinly sliced
• 3 cups broccoli florets
• 2 tbsp coconut oil
• 1 tbsp garlic, minced
• 2 tbsp coconut aminos (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tsp ginger, minced
• Salt and pepper to taste
• 1 tbsp sesame seeds (optional for garnish)

Instructions

1. Heat coconut oil in a large skillet over medium-high heat. Add the thinly sliced beef and cook for 3–4 minutes, or until browned and cooked through. Remove the beef and set aside.
2. In the same skillet, add the garlic and ginger and cook for 1–2 minutes, until fragrant.
3. Add the broccoli florets to the skillet and stir-fry for 5–7 minutes, until the broccoli is tender but still crisp.
4. Return the beef to the skillet and add coconut aminos and sesame oil. Toss to coat everything in the sauce and cook for an additional 2–3 minutes.
5. Let the stir-fry cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months.

Reheating Instructions
To reheat, warm in a skillet over medium heat for 5–7 minutes or microwave for 2–3 minutes.

Beef and Broccoli Stir-Fry is a classic, savory dish that’s perfect for a low-carb and high-protein lunch. It’s simple to prepare, freezes well, and can be reheated quickly, making it an ideal choice for meal prepping on Fridays.

Note: More recipes are coming soon