35+ Delicious Friday Paleo Gluten-Free Recipes You’ll Love

Fridays are a time for relaxation, unwinding, and celebrating the end of a busy week.

But if you’re following a paleo or gluten-free lifestyle, it can sometimes be challenging to find recipes that are both satisfying and aligned with your dietary preferences.

Whether you’re hosting a dinner, planning a quick family meal, or just craving a nourishing dish, having a variety of paleo and gluten-free options can transform your Friday night meals.

In this article, we’ll explore over 35 mouthwatering paleo gluten-free recipes that are perfect for Fridays.

From savory dishes to sweet treats, these recipes are designed to be simple yet delicious, so you can enjoy a stress-free and healthy start to your weekend.

Whether you’re a seasoned paleo enthusiast or new to the gluten-free world, these recipes will inspire you to cook up something delicious this Friday.

35+ Delicious Friday Paleo Gluten-Free Recipes You’ll Love

With over 35 paleo gluten-free recipes to choose from, your Fridays just got a whole lot tastier and easier.

From zesty chicken dishes to comforting casseroles and indulgent desserts, these recipes will make it simple to enjoy a flavorful, healthy start to your weekend.

So, whether you’re cooking for one or hosting a dinner, these recipes will keep you on track with your paleo and gluten-free lifestyle while bringing the taste and satisfaction you deserve.

Embrace your Friday with a feast that’s both nourishing and delicious—no compromises necessary.

Grilled Lemon Herb Chicken with Zucchini Noodles

This Grilled Lemon Herb Chicken with Zucchini Noodles is a perfect Paleo and gluten-free lunch. The chicken is marinated in a flavorful blend of fresh lemon juice, garlic, and aromatic herbs before being grilled to perfection. Paired with zucchini noodles, this dish is both low in carbs and incredibly satisfying. It’s an excellent choice for those following a keto lifestyle, offering a high-protein, low-carb option that’s delicious and refreshing.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 medium zucchinis (spiralized)
• 2 tbsp olive oil
• 1 lemon (zested and juiced)
• 2 cloves garlic (minced)
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. In a bowl, combine olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper. Whisk together.
2. Place the chicken breasts in a shallow dish or ziplock bag, and pour the marinade over them. Let them marinate in the fridge for at least 30 minutes (or up to 2 hours).
3. Preheat the grill to medium-high heat. Grill the chicken for 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F (74°C).
4. While the chicken is grilling, heat a non-stick pan over medium heat and add a drizzle of olive oil. Add the spiralized zucchini and sauté for 2-3 minutes, just until tender but still crisp. Season with salt and pepper.
5. Once the chicken is cooked, slice it into thin strips and serve over the zucchini noodles.

This dish is a perfect example of how healthy eating can still be flavorful and satisfying. The grilled chicken provides lean protein, while the zucchini noodles offer a light, low-carb alternative to traditional pasta. The fresh, citrusy flavors from the lemon marinade bring everything together, making this meal a great option for a quick and healthy Paleo and gluten-free lunch. Whether you’re following a keto diet or just looking for a delicious, low-carb meal, this recipe delivers on all fronts.

Avocado and Shrimp Salad with Cilantro Lime Dressing

Packed with healthy fats, lean protein, and refreshing flavors, this Avocado and Shrimp Salad with Cilantro Lime Dressing is a perfect Paleo, gluten-free, and keto-friendly lunch. The combination of creamy avocado, succulent shrimp, and tangy dressing makes this dish both satisfying and nutritious. This recipe is low-carb, high-protein, and full of fresh ingredients, making it ideal for anyone following a low-carb or keto lifestyle.

Ingredients:

• 1 lb large shrimp (peeled and deveined)
• 2 avocados (diced)
• 1 cup cherry tomatoes (halved)
• 1/4 cup red onion (thinly sliced)
• 2 tbsp olive oil
• 1 lime (juiced)
• 1/4 cup fresh cilantro (chopped)
• Salt and pepper to taste

Instructions:

1. Heat 1 tbsp of olive oil in a large pan over medium-high heat. Add the shrimp and season with salt and pepper. Cook for about 2-3 minutes per side until pink and opaque. Remove from heat and set aside.
2. In a large mixing bowl, combine the diced avocado, cherry tomatoes, and red onion.
3. In a small bowl, whisk together the lime juice, remaining olive oil, chopped cilantro, salt, and pepper to make the dressing.
4. Add the cooked shrimp to the salad mixture, then drizzle the cilantro lime dressing over the top. Gently toss to combine.

This shrimp and avocado salad is a perfect quick lunch that’s not only Paleo and gluten-free but also a great option for anyone following a keto diet. The creamy avocado pairs beautifully with the protein-packed shrimp, while the cilantro lime dressing adds a zesty kick that elevates the flavors. This meal is light yet filling, offering a great balance of healthy fats, protein, and fresh vegetables, making it a go-to recipe for a nourishing and satisfying lunch.

Cauliflower Rice Stir Fry with Chicken and Veggies

A deliciously savory and filling low-carb alternative to traditional fried rice, this Cauliflower Rice Stir Fry with Chicken and Veggies is the perfect Paleo, gluten-free, and keto-friendly lunch. By swapping regular rice with cauliflower rice, this dish reduces carbs significantly while still delivering a satisfying texture and flavor. Packed with protein from the chicken and a colorful array of vegetables, it’s an all-in-one meal that’s both nutritious and tasty.

Ingredients:

• 2 boneless, skinless chicken breasts (diced)
• 2 cups cauliflower rice (store-bought or homemade)
• 1 red bell pepper (diced)
• 1/2 cup peas (optional)
• 1/2 cup carrots (shredded)
• 2 eggs (beaten)
• 2 tbsp coconut aminos (or tamari)
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 2 cloves garlic (minced)
• Salt and pepper to taste

Instructions:

1. Heat the sesame oil and olive oil in a large skillet or wok over medium-high heat. Add the diced chicken, season with salt and pepper, and cook for about 5-7 minutes until fully cooked and browned. Remove the chicken and set aside.
2. In the same pan, add the garlic, bell pepper, peas, and shredded carrots. Sauté for 3-4 minutes until tender.
3. Push the vegetables to one side of the pan and add the beaten eggs to the other side. Scramble the eggs and cook until fully set.
4. Add the cauliflower rice to the pan, stirring well to combine. Pour in the coconut aminos and mix everything together.
5. Add the cooked chicken back into the pan and stir to combine. Cook for another 3-4 minutes until everything is heated through and the flavors meld together.

his Cauliflower Rice Stir Fry with Chicken and Veggies is a great way to enjoy a healthy, low-carb alternative to fried rice. The cauliflower rice takes on the savory flavors of the coconut aminos and sesame oil, while the chicken and veggies provide a balanced meal full of protein and nutrients. It’s an easy, one-pan dish that’s quick to prepare, making it perfect for busy lunch breaks or meal prepping. With its low-carb profile, this recipe is an excellent choice for anyone following a Paleo, gluten-free, or keto diet.

Turkey Lettuce Wraps with Avocado and Bacon

These Turkey Lettuce Wraps with Avocado and Bacon are a quick, satisfying, and healthy lunch option. Packed with lean protein from turkey, healthy fats from avocado, and a delicious smoky crunch from crispy bacon, this recipe is both flavorful and filling. With crisp lettuce as the wrap, it’s a perfect low-carb, gluten-free, and Paleo-friendly meal that’s also keto-compliant.

Ingredients:

• 1 lb ground turkey
• 6 large lettuce leaves (romaine or butter lettuce work well)
• 2 avocados (sliced)
• 4 slices of bacon (crispy)
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• Optional: fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey, breaking it apart with a spatula. Season with garlic powder, onion powder, salt, and pepper. Cook until the turkey is browned and fully cooked, about 8-10 minutes.
2. While the turkey is cooking, fry the bacon slices in a separate pan until crispy. Once cooked, remove the bacon and drain on paper towels. Break into small pieces.
3. Once the turkey is cooked, remove it from heat and set aside to cool slightly.
4. Take the lettuce leaves and lay them flat on a plate. Spoon the cooked turkey mixture onto each lettuce leaf.
5. Top with slices of avocado, crispy bacon pieces, and a sprinkle of fresh cilantro if desired.
6. Serve the wraps immediately and enjoy!

These Turkey Lettuce Wraps with Avocado and Bacon are a delicious and satisfying lunch option. They provide a perfect balance of protein, healthy fats, and fresh veggies, all while keeping the carb count low. The combination of savory turkey, creamy avocado, and crispy bacon is incredibly flavorful, while the lettuce wrap serves as a crisp, light alternative to traditional sandwich bread. Ideal for anyone following a Paleo, gluten-free, or keto lifestyle, this recipe is simple, nutritious, and full of flavor.

Beef and Broccoli Stir Fry

This Beef and Broccoli Stir Fry is a healthy, savory dish that’s packed with protein, fiber, and nutrients. By using grass-fed beef and fresh broccoli, this recipe is not only Paleo and gluten-free but also keto-friendly, making it an excellent choice for anyone looking for a satisfying low-carb lunch. The beef is tender, and the broccoli provides a nice crunch, all cooked together in a flavorful stir fry sauce.

Ingredients:

• 1 lb flank steak or sirloin (thinly sliced against the grain)
• 3 cups broccoli florets
• 2 tbsp coconut aminos (or tamari for a soy-free alternative)
• 1 tbsp sesame oil
• 2 cloves garlic (minced)
• 1-inch piece of fresh ginger (grated)
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: sesame seeds for garnish

Instructions:

1. Heat the olive oil and sesame oil in a large skillet or wok over medium-high heat. Add the thinly sliced beef and season with salt and pepper. Stir-fry the beef for 3-4 minutes until browned and cooked through. Remove from the pan and set aside.
2. In the same pan, add the minced garlic and grated ginger, cooking for 1 minute until fragrant.
3. Add the broccoli florets to the pan and stir-fry for 4-5 minutes, until tender but still vibrant in color. You can add a splash of water if needed to help steam the broccoli.
4. Return the beef to the pan and pour in the coconut aminos. Stir everything together and cook for an additional 2 minutes, allowing the flavors to combine.
5. Remove from heat and serve immediately. Optionally, garnish with sesame seeds for extra flavor.

This Beef and Broccoli Stir Fry is a simple, quick, and satisfying meal that’s perfect for a low-carb, Paleo, and gluten-free lunch. The tender beef combined with crisp-tender broccoli and a savory sauce makes for a flavorful dish that’s both filling and nutritious. This recipe is an excellent choice for meal prep, as it keeps well and is easy to reheat. It’s a great option for anyone following a keto diet or anyone simply looking to enjoy a delicious and healthy lunch without the carbs.

Baked Salmon with Asparagus and Lemon

This Baked Salmon with Asparagus and Lemon is a light yet satisfying lunch that’s packed with healthy omega-3 fatty acids from the salmon and fiber and vitamins from the asparagus. The simplicity of this dish makes it a go-to for a quick, nutritious meal. With minimal prep and cooking time, it’s perfect for those following a Paleo, gluten-free, and keto diet.

Ingredients:

• 2 salmon fillets (6 oz each)
• 1 bunch of asparagus (trimmed)
• 1 lemon (sliced)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh dill for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the salmon fillets on the baking sheet and drizzle with olive oil. Season with salt and pepper.
3. Arrange the asparagus around the salmon fillets and drizzle the asparagus with a little olive oil. Season the asparagus with salt and pepper.
4. Place lemon slices over the salmon and asparagus for added flavor.
5. Bake for 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.
6. Remove from the oven and garnish with fresh dill if desired.

This Baked Salmon with Asparagus and Lemon is a simple, flavorful meal that’s incredibly healthy and easy to prepare. The salmon is rich in omega-3 fatty acids, which support heart health, while the asparagus provides essential vitamins and minerals. The lemon adds a burst of freshness, enhancing the natural flavors of the fish and vegetables. This dish is a great option for anyone on a Paleo, gluten-free, or keto diet, offering a well-rounded meal that is both light and filling. It’s perfect for a quick lunch or an elegant dinner that requires minimal effort.

Spaghetti Squash with Pesto and Grilled Chicken

This Spaghetti Squash with Pesto and Grilled Chicken is a low-carb, gluten-free, and Paleo-friendly meal that brings together the richness of pesto, the lightness of spaghetti squash, and the protein-packed goodness of grilled chicken. It’s a perfect choice for anyone looking to enjoy a flavorful, satisfying lunch without the carbs, and it also fits into a keto diet. The spaghetti squash acts as a fantastic substitute for traditional pasta, making this dish a refreshing yet hearty alternative.

Ingredients:

• 1 medium spaghetti squash
• 2 boneless, skinless chicken breasts
• 1 cup fresh basil (packed)
• 1/4 cup pine nuts or walnuts
• 2 cloves garlic
• 1/2 cup olive oil
• Salt and pepper to taste
• 1 tbsp olive oil for grilling chicken

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, salt, and pepper, and place the squash halves face down on a baking sheet. Roast for 40 minutes or until tender.
2. While the squash is roasting, heat 1 tbsp olive oil in a grill pan over medium-high heat. Season the chicken breasts with salt and pepper and grill for 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F (74°C). Let the chicken rest before slicing into strips.
3. In a food processor, combine the basil, garlic, nuts, and olive oil. Process until smooth, and season with salt and pepper.
4. Once the spaghetti squash is roasted, use a fork to scrape out the “noodles” into a large bowl. Toss the spaghetti squash with the pesto until well coated.
5. Top with the grilled chicken slices and serve.

This Spaghetti Squash with Pesto and Grilled Chicken offers all the flavors of a traditional pasta dish but without the carbs. The pesto adds a burst of fresh, herby flavor, while the spaghetti squash provides a perfect, light texture that mimics noodles. Paired with the protein-packed grilled chicken, this dish is filling, satisfying, and completely Paleo, gluten-free, and keto-friendly. It’s a great option for meal prep or a quick lunch that feels indulgent but is healthy and nourishing.

Zucchini Fritters with Creamy Avocado Dip

These Zucchini Fritters with Creamy Avocado Dip are a delightful, low-carb, gluten-free snack or light lunch that’s both savory and satisfying. The fritters are made with fresh zucchini, eggs, and a touch of almond flour, making them perfectly crispy on the outside and soft on the inside. Paired with a creamy avocado dip, this dish is not only delicious but also packed with nutrients. It’s a great choice for those following a Paleo or keto diet, as it’s low in carbs but high in flavor and healthy fats.

Ingredients for Fritters:

• 2 medium zucchinis (grated)
• 2 eggs (beaten)
• 1/4 cup almond flour
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil (for frying)

Ingredients for Avocado Dip:

• 1 ripe avocado (mashed)
• 1 tbsp lime juice
• 1/4 cup Greek yogurt (or coconut yogurt for dairy-free)
• Salt and pepper to taste

Instructions:

1. Grate the zucchinis and place them in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible.
2. In a mixing bowl, combine the grated zucchini, beaten eggs, almond flour, garlic powder, salt, and pepper. Mix until everything is well incorporated.
3. Heat the olive oil in a large skillet over medium heat. Scoop a spoonful of the zucchini mixture into the pan and flatten slightly to form fritters. Cook for 3-4 minutes on each side, or until golden brown and crispy.
4. While the fritters are cooking, prepare the avocado dip. In a small bowl, combine the mashed avocado, lime juice, Greek yogurt, salt, and pepper. Stir until smooth and creamy.
5. Once the fritters are cooked, remove them from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve the fritters with the creamy avocado dip.

These Zucchini Fritters with Creamy Avocado Dip are a perfect light lunch or snack, offering a satisfying blend of crispy fritters and smooth, creamy dip. The zucchini provides a healthy dose of fiber, while the avocado dip adds richness and healthy fats. Whether you’re following a Paleo, gluten-free, or keto diet, this dish is full of flavor and nutrients without the carbs. It’s a great way to enjoy a light yet filling meal, and it can also be a fun appetizer for gatherings or meal prep for the week.

Eggplant and Ground Beef Casserole

This Eggplant and Ground Beef Casserole is a hearty and satisfying low-carb, gluten-free, and Paleo-friendly dish that’s perfect for a filling lunch or dinner. The casserole combines the savory flavors of ground beef with the rich, slightly sweet taste of eggplant, all baked together with a savory tomato sauce. It’s a great alternative to traditional casseroles, offering a nutritious, low-carb meal that’s both comforting and packed with protein.

Ingredients:

• 1 lb ground beef (grass-fed)
• 2 medium eggplants (sliced into rounds)
• 2 cups tomato sauce (sugar-free)
• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Arrange the eggplant slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20 minutes or until tender.
2. While the eggplant is roasting, heat the olive oil in a large skillet over medium-high heat. Add the diced onion and garlic, cooking for 3-4 minutes until fragrant.
3. Add the ground beef to the skillet, breaking it apart with a spatula. Season with salt, pepper, oregano, and basil. Cook until browned and fully cooked, about 8-10 minutes.
4. Once the beef is cooked, add the tomato sauce and stir. Let it simmer for 5 minutes to allow the flavors to meld together.
5. In a baking dish, layer the roasted eggplant slices and top with the ground beef mixture. Repeat until all the ingredients are used up, finishing with a layer of beef on top.
6. Bake the casserole for 20-25 minutes, until bubbly and hot.

This Eggplant and Ground Beef Casserole is a perfect comfort food for those following a low-carb, Paleo, or gluten-free lifestyle. The eggplant replaces traditional pasta or grains, while the ground beef provides a protein-packed base. The savory tomato sauce ties everything together, making it a satisfying and delicious meal. Whether you’re meal prepping for the week or looking for a cozy lunch, this casserole offers all the flavor of a hearty dish without the carbs, making it a great choice for anyone on a keto or low-carb diet.

Cauliflower Crust Pizza with Chicken and Veggies

This Cauliflower Crust Pizza with Chicken and Veggies is a fantastic Paleo, gluten-free, and keto-friendly alternative to traditional pizza. The cauliflower crust is light yet crispy, offering a delicious base for the toppings. The chicken, paired with fresh vegetables, provides a healthy dose of protein and fiber, while the combination of spices and olive oil gives the pizza a flavorful, satisfying taste. It’s perfect for those who want to enjoy a pizza without the carbs, and it fits perfectly into a low-carb or keto lifestyle.

Ingredients:

• 1 medium cauliflower (cut into florets)
• 1 egg (beaten)
• 1/2 cup shredded mozzarella cheese (dairy-free if preferred)
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 boneless, skinless chicken breast (grilled and sliced)
• 1/2 cup bell peppers (sliced)
• 1/4 cup red onion (thinly sliced)
• 1/4 cup cherry tomatoes (halved)
• 1/4 cup fresh basil (optional for garnish)

Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Steam or microwave the cauliflower florets until soft, then pulse them in a food processor until finely chopped (like rice). Place the cauliflower in a clean kitchen towel and squeeze out as much moisture as possible.
3. In a large bowl, combine the cauliflower, egg, mozzarella, garlic powder, oregano, salt, and pepper. Mix well until everything is combined.
4. Transfer the cauliflower mixture onto the prepared baking sheet and shape it into a pizza crust. Bake for 12-15 minutes until golden brown and crispy on the edges.
5. While the crust is baking, grill the chicken breast and slice it into thin strips. Prepare the veggies.
6. Once the crust is done, remove it from the oven and drizzle with olive oil. Top with grilled chicken, bell peppers, red onion, and cherry tomatoes.
7. Return the pizza to the oven and bake for an additional 8-10 minutes until the veggies are tender and everything is heated through.
8. Garnish with fresh basil before serving.

This Cauliflower Crust Pizza with Chicken and Veggies is an amazing alternative to traditional pizza, perfect for anyone following a Paleo, gluten-free, or keto diet. The cauliflower crust is light but hearty enough to hold all your favorite toppings. The chicken adds lean protein, while the fresh veggies provide essential nutrients and texture. This pizza is not only delicious but also low in carbs, making it a fantastic choice for lunch or dinner without the guilt. It’s a fun way to enjoy pizza while staying true to a healthy, low-carb lifestyle.

Shrimp and Avocado Lettuce Wraps

Shrimp and Avocado Lettuce Wraps are a quick, flavorful, and healthy lunch that is Paleo, gluten-free, and keto-friendly. These wraps combine the savory taste of shrimp with the creamy texture of avocado, all wrapped in a crisp lettuce leaf. The dish is light yet filling, offering a perfect balance of protein, healthy fats, and fresh vegetables. It’s ideal for anyone following a low-carb or keto diet, and it’s great for meal prep as well.

Ingredients:

• 1 lb shrimp (peeled and deveined)
• 1 tbsp olive oil
• 1 avocado (sliced)
• 1 small cucumber (julienned)
• 1/2 cup shredded carrots
• 6 large lettuce leaves (butter or romaine lettuce works well)
• 1 tbsp lime juice
• 1 tbsp chopped cilantro
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pan over medium-high heat. Add the shrimp and season with salt and pepper. Cook for 2-3 minutes on each side, until the shrimp is pink and opaque. Remove from heat and set aside.
2. While the shrimp is cooking, prepare the lettuce leaves, avocado, cucumber, and carrots.
3. Once the shrimp is cooked, assemble the wraps by placing a few shrimp in each lettuce leaf. Top with avocado slices, cucumber, shredded carrots, and a sprinkle of fresh cilantro.
4. Drizzle with lime juice and serve immediately.

These Shrimp and Avocado Lettuce Wraps are a perfect light lunch or snack that’s full of fresh, vibrant flavors. The shrimp provides lean protein, while the avocado offers healthy fats, making this dish filling and nutritious. The fresh vegetables add crunch and vitamins, and the lime juice and cilantro give the wraps a burst of refreshing flavor. These wraps are easy to make and perfect for anyone following a low-carb, Paleo, or keto diet. They are a quick, satisfying, and healthy meal option for busy days or meal prepping for the week ahead.

Stuffed Bell Peppers with Ground Turkey and Cauliflower Rice

These Stuffed Bell Peppers with Ground Turkey and Cauliflower Rice are a great low-carb, gluten-free, and Paleo-friendly meal that’s both flavorful and filling. The bell peppers are filled with a savory mixture of ground turkey, cauliflower rice, and spices, and then baked until tender. This dish is a nutritious, one-pan meal that’s packed with protein, fiber, and healthy fats, making it perfect for those following a keto or low-carb lifestyle.

Ingredients:

• 4 bell peppers (tops cut off and seeds removed)
• 1 lb ground turkey
• 2 cups cauliflower rice (store-bought or homemade)
• 1/2 cup onion (diced)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1/4 cup fresh cilantro (optional for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Place the bell peppers in a baking dish.
2. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and garlic, cooking until softened (about 3-4 minutes).
3. Add the ground turkey to the skillet, breaking it apart with a spatula. Season with cumin, paprika, chili powder, salt, and pepper. Cook until browned, about 6-8 minutes.
4. Stir in the cauliflower rice and cook for an additional 3-4 minutes, allowing the flavors to meld together.
5. Stuff each bell pepper with the turkey and cauliflower rice mixture, pressing down gently to pack it in.
6. Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender.
7. Remove from the oven and garnish with fresh cilantro before serving.

These Stuffed Bell Peppers with Ground Turkey and Cauliflower Rice are a great option for anyone looking for a satisfying, low-carb meal that’s full of flavor. The ground turkey provides lean protein, while the cauliflower rice keeps the dish light and low in carbs. The bell peppers add a sweet crunch, making each bite delicious and satisfying. This dish is perfect for meal prepping, as it can be easily stored and reheated. Whether you’re following a Paleo, gluten-free, or keto diet, this recipe offers a nutritious and hearty meal that’s sure to please.

Grilled Steak Salad with Avocado and Balsamic Vinaigrette

This Grilled Steak Salad with Avocado and Balsamic Vinaigrette is a perfect low-carb, gluten-free, and Paleo-friendly lunch that combines protein-packed steak with the freshness of mixed greens, creamy avocado, and a tangy balsamic vinaigrette. It’s a light yet filling salad that offers a good balance of healthy fats, lean protein, and fiber, making it an excellent choice for anyone following a keto or low-carb lifestyle.

Ingredients:

• 2 steaks (ribeye or sirloin, about 6 oz each)
• 4 cups mixed greens (such as spinach, arugula, and lettuce)
• 1 avocado (sliced)
• 1/2 cup cherry tomatoes (halved)
• 1/4 red onion (thinly sliced)
• 2 tbsp olive oil (for grilling)
• Salt and pepper to taste

For the Balsamic Vinaigrette:

• 2 tbsp balsamic vinegar
• 3 tbsp olive oil
• 1 tsp Dijon mustard
• 1 clove garlic (minced)
• Salt and pepper to taste

Instructions:

1. Preheat your grill or grill pan over medium-high heat. Season the steaks with salt, pepper, and 1 tbsp olive oil. Grill the steaks for 3-4 minutes per side for medium-rare, or longer if preferred.
2. While the steaks are grilling, prepare the salad by arranging mixed greens, sliced avocado, cherry tomatoes, and red onion in a large bowl or plate.
3. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper to make the vinaigrette.
4. Once the steaks are done, let them rest for 5 minutes before slicing them thinly against the grain.
5. Top the salad with the grilled steak slices and drizzle with the balsamic vinaigrette.

This Grilled Steak Salad with Avocado and Balsamic Vinaigrette is a perfect blend of rich protein from the steak, creamy avocado, and fresh vegetables, all brought together with a tangy balsamic dressing. It’s a satisfying meal that’s full of healthy fats and fiber, making it ideal for those on a Paleo, keto, or gluten-free diet. The steak adds heartiness, while the salad base offers a refreshing contrast, and the vinaigrette ties everything together with a zesty kick. This salad is a great choice for meal prep or as a filling, yet light lunch or dinner option.

Chicken Zoodle Alfredo

Chicken Zoodle Alfredo is a creamy, comforting dish that’s completely low-carb, gluten-free, and Paleo-friendly. By swapping traditional pasta for zucchini noodles (zoodles), this dish is a great way to enjoy a rich, creamy Alfredo sauce without the carbs. The grilled chicken adds lean protein, while the cauliflower-based sauce gives you all the richness of Alfredo without any dairy. This is a perfect option for those following a keto or low-carb lifestyle while still craving a comforting meal.

Ingredients:

• 2 medium zucchinis (spiralized into noodles)
• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil (for grilling)
• 1/2 cup cauliflower florets (steamed)
• 1/4 cup unsweetened almond milk
• 2 tbsp nutritional yeast (for a cheesy flavor)
• 1 clove garlic (minced)
• Salt and pepper to taste
• 1 tbsp fresh parsley (chopped, for garnish)

Instructions:

1. Preheat your grill or grill pan over medium-high heat. Season the chicken breasts with salt, pepper, and 1 tbsp olive oil. Grill the chicken for 5-6 minutes per side, or until fully cooked. Let it rest for a few minutes, then slice thinly.
2. While the chicken is grilling, steam the cauliflower florets until soft, about 5-7 minutes.
3. Once steamed, blend the cauliflower, almond milk, nutritional yeast, garlic, salt, and pepper in a blender or food processor until smooth and creamy. Adjust seasoning as needed.
4. In a separate pan, sauté the zucchini noodles with the remaining 1 tbsp olive oil over medium heat for 3-4 minutes until tender but still slightly firm.
5. Toss the zoodles with the cauliflower Alfredo sauce until well coated. Plate the zoodles and top with grilled chicken slices.
6. Garnish with fresh parsley and serve.

Chicken Zoodle Alfredo is a delicious, healthy alternative to the traditional Alfredo pasta dish. The zucchini noodles (zoodles) provide a low-carb, gluten-free base, while the creamy cauliflower sauce offers the same indulgent richness without the dairy. Grilled chicken adds lean protein, making this dish filling and satisfying. It’s a perfect meal for anyone on a Paleo, gluten-free, or keto diet, offering all the comforting flavors of Alfredo without the carbs. Whether you’re craving something creamy and savory or looking for a meal prep idea, this dish is a great option for a nutritious and low-carb lunch or dinner.

Baked Chicken Thighs with Roasted Brussels Sprouts

Baked Chicken Thighs with Roasted Brussels Sprouts is a simple, flavorful, and hearty meal that’s perfect for a low-carb, gluten-free, and Paleo-friendly lunch or dinner. The chicken thighs are juicy and tender, with a crispy skin, while the Brussels sprouts are roasted to perfection with olive oil, garlic, and seasoning. This dish is easy to prepare, nutrient-dense, and full of healthy fats and protein, making it ideal for anyone following a keto or low-carb diet.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 lb Brussels sprouts (trimmed and halved)
• 2 tbsp olive oil (for roasting)
• 1 tsp garlic powder
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp fresh lemon juice (optional, for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Season the chicken thighs with salt, pepper, garlic powder, and dried thyme. Place them on one side of the baking sheet.
3. Toss the halved Brussels sprouts with olive oil, salt, and pepper, and arrange them on the other side of the baking sheet.
4. Roast in the oven for 35-40 minutes, flipping the chicken halfway through, until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the Brussels sprouts are golden brown and crispy.
5. Optional: Drizzle with fresh lemon juice before serving.

Baked Chicken Thighs with Roasted Brussels Sprouts is a simple and satisfying dish that’s perfect for anyone on a Paleo, gluten-free, or keto diet. The chicken thighs are flavorful and juicy, with a crispy skin that adds texture, while the roasted Brussels sprouts provide a slightly nutty and crispy contrast. This meal is not only delicious but also packed with protein, fiber, and healthy fats, making it a great choice for a low-carb, nutrient-dense lunch or dinner. It’s easy to prepare, making it ideal for meal prep or a cozy, healthy weeknight dinner.Fridays are a time for relaxation, unwinding, and celebrating the end of a busy week.

But if you’re following a paleo or gluten-free lifestyle, it can sometimes be challenging to find recipes that are both satisfying and aligned with your dietary preferences.

Whether you’re hosting a dinner, planning a quick family meal, or just craving a nourishing dish, having a variety of paleo and gluten-free options can transform your Friday night meals.

In this article, we’ll explore over 35 mouthwatering paleo gluten-free recipes that are perfect for Fridays.

From savory dishes to sweet treats, these recipes are designed to be simple yet delicious, so you can enjoy a stress-free and healthy start to your weekend.

Whether you’re a seasoned paleo enthusiast or new to the gluten-free world, these recipes will inspire you to cook up something delicious this Friday.

35+ Delicious Friday Paleo Gluten-Free Recipes You’ll Love

With over 35 paleo gluten-free recipes to choose from, your Fridays just got a whole lot tastier and easier.

From zesty chicken dishes to comforting casseroles and indulgent desserts, these recipes will make it simple to enjoy a flavorful, healthy start to your weekend.

So, whether you’re cooking for one or hosting a dinner, these recipes will keep you on track with your paleo and gluten-free lifestyle while bringing the taste and satisfaction you deserve.

Embrace your Friday with a feast that’s both nourishing and delicious—no compromises necessary.

Grilled Lemon Herb Chicken with Zucchini Noodles

This Grilled Lemon Herb Chicken with Zucchini Noodles is a perfect Paleo and gluten-free lunch. The chicken is marinated in a flavorful blend of fresh lemon juice, garlic, and aromatic herbs before being grilled to perfection. Paired with zucchini noodles, this dish is both low in carbs and incredibly satisfying. It’s an excellent choice for those following a keto lifestyle, offering a high-protein, low-carb option that’s delicious and refreshing.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 medium zucchinis (spiralized)
• 2 tbsp olive oil
• 1 lemon (zested and juiced)
• 2 cloves garlic (minced)
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. In a bowl, combine olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper. Whisk together.
2. Place the chicken breasts in a shallow dish or ziplock bag, and pour the marinade over them. Let them marinate in the fridge for at least 30 minutes (or up to 2 hours).
3. Preheat the grill to medium-high heat. Grill the chicken for 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F (74°C).
4. While the chicken is grilling, heat a non-stick pan over medium heat and add a drizzle of olive oil. Add the spiralized zucchini and sauté for 2-3 minutes, just until tender but still crisp. Season with salt and pepper.
5. Once the chicken is cooked, slice it into thin strips and serve over the zucchini noodles.

This dish is a perfect example of how healthy eating can still be flavorful and satisfying. The grilled chicken provides lean protein, while the zucchini noodles offer a light, low-carb alternative to traditional pasta. The fresh, citrusy flavors from the lemon marinade bring everything together, making this meal a great option for a quick and healthy Paleo and gluten-free lunch. Whether you’re following a keto diet or just looking for a delicious, low-carb meal, this recipe delivers on all fronts.

Avocado and Shrimp Salad with Cilantro Lime Dressing

Packed with healthy fats, lean protein, and refreshing flavors, this Avocado and Shrimp Salad with Cilantro Lime Dressing is a perfect Paleo, gluten-free, and keto-friendly lunch. The combination of creamy avocado, succulent shrimp, and tangy dressing makes this dish both satisfying and nutritious. This recipe is low-carb, high-protein, and full of fresh ingredients, making it ideal for anyone following a low-carb or keto lifestyle.

Ingredients:

• 1 lb large shrimp (peeled and deveined)
• 2 avocados (diced)
• 1 cup cherry tomatoes (halved)
• 1/4 cup red onion (thinly sliced)
• 2 tbsp olive oil
• 1 lime (juiced)
• 1/4 cup fresh cilantro (chopped)
• Salt and pepper to taste

Instructions:

1. Heat 1 tbsp of olive oil in a large pan over medium-high heat. Add the shrimp and season with salt and pepper. Cook for about 2-3 minutes per side until pink and opaque. Remove from heat and set aside.
2. In a large mixing bowl, combine the diced avocado, cherry tomatoes, and red onion.
3. In a small bowl, whisk together the lime juice, remaining olive oil, chopped cilantro, salt, and pepper to make the dressing.
4. Add the cooked shrimp to the salad mixture, then drizzle the cilantro lime dressing over the top. Gently toss to combine.

This shrimp and avocado salad is a perfect quick lunch that’s not only Paleo and gluten-free but also a great option for anyone following a keto diet. The creamy avocado pairs beautifully with the protein-packed shrimp, while the cilantro lime dressing adds a zesty kick that elevates the flavors. This meal is light yet filling, offering a great balance of healthy fats, protein, and fresh vegetables, making it a go-to recipe for a nourishing and satisfying lunch.

Cauliflower Rice Stir Fry with Chicken and Veggies

A deliciously savory and filling low-carb alternative to traditional fried rice, this Cauliflower Rice Stir Fry with Chicken and Veggies is the perfect Paleo, gluten-free, and keto-friendly lunch. By swapping regular rice with cauliflower rice, this dish reduces carbs significantly while still delivering a satisfying texture and flavor. Packed with protein from the chicken and a colorful array of vegetables, it’s an all-in-one meal that’s both nutritious and tasty.

Ingredients:

• 2 boneless, skinless chicken breasts (diced)
• 2 cups cauliflower rice (store-bought or homemade)
• 1 red bell pepper (diced)
• 1/2 cup peas (optional)
• 1/2 cup carrots (shredded)
• 2 eggs (beaten)
• 2 tbsp coconut aminos (or tamari)
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 2 cloves garlic (minced)
• Salt and pepper to taste

Instructions:

1. Heat the sesame oil and olive oil in a large skillet or wok over medium-high heat. Add the diced chicken, season with salt and pepper, and cook for about 5-7 minutes until fully cooked and browned. Remove the chicken and set aside.
2. In the same pan, add the garlic, bell pepper, peas, and shredded carrots. Sauté for 3-4 minutes until tender.
3. Push the vegetables to one side of the pan and add the beaten eggs to the other side. Scramble the eggs and cook until fully set.
4. Add the cauliflower rice to the pan, stirring well to combine. Pour in the coconut aminos and mix everything together.
5. Add the cooked chicken back into the pan and stir to combine. Cook for another 3-4 minutes until everything is heated through and the flavors meld together.

his Cauliflower Rice Stir Fry with Chicken and Veggies is a great way to enjoy a healthy, low-carb alternative to fried rice. The cauliflower rice takes on the savory flavors of the coconut aminos and sesame oil, while the chicken and veggies provide a balanced meal full of protein and nutrients. It’s an easy, one-pan dish that’s quick to prepare, making it perfect for busy lunch breaks or meal prepping. With its low-carb profile, this recipe is an excellent choice for anyone following a Paleo, gluten-free, or keto diet.

Turkey Lettuce Wraps with Avocado and Bacon

These Turkey Lettuce Wraps with Avocado and Bacon are a quick, satisfying, and healthy lunch option. Packed with lean protein from turkey, healthy fats from avocado, and a delicious smoky crunch from crispy bacon, this recipe is both flavorful and filling. With crisp lettuce as the wrap, it’s a perfect low-carb, gluten-free, and Paleo-friendly meal that’s also keto-compliant.

Ingredients:

• 1 lb ground turkey
• 6 large lettuce leaves (romaine or butter lettuce work well)
• 2 avocados (sliced)
• 4 slices of bacon (crispy)
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• Optional: fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey, breaking it apart with a spatula. Season with garlic powder, onion powder, salt, and pepper. Cook until the turkey is browned and fully cooked, about 8-10 minutes.
2. While the turkey is cooking, fry the bacon slices in a separate pan until crispy. Once cooked, remove the bacon and drain on paper towels. Break into small pieces.
3. Once the turkey is cooked, remove it from heat and set aside to cool slightly.
4. Take the lettuce leaves and lay them flat on a plate. Spoon the cooked turkey mixture onto each lettuce leaf.
5. Top with slices of avocado, crispy bacon pieces, and a sprinkle of fresh cilantro if desired.
6. Serve the wraps immediately and enjoy!

These Turkey Lettuce Wraps with Avocado and Bacon are a delicious and satisfying lunch option. They provide a perfect balance of protein, healthy fats, and fresh veggies, all while keeping the carb count low. The combination of savory turkey, creamy avocado, and crispy bacon is incredibly flavorful, while the lettuce wrap serves as a crisp, light alternative to traditional sandwich bread. Ideal for anyone following a Paleo, gluten-free, or keto lifestyle, this recipe is simple, nutritious, and full of flavor.

Beef and Broccoli Stir Fry

This Beef and Broccoli Stir Fry is a healthy, savory dish that’s packed with protein, fiber, and nutrients. By using grass-fed beef and fresh broccoli, this recipe is not only Paleo and gluten-free but also keto-friendly, making it an excellent choice for anyone looking for a satisfying low-carb lunch. The beef is tender, and the broccoli provides a nice crunch, all cooked together in a flavorful stir fry sauce.

Ingredients:

• 1 lb flank steak or sirloin (thinly sliced against the grain)
• 3 cups broccoli florets
• 2 tbsp coconut aminos (or tamari for a soy-free alternative)
• 1 tbsp sesame oil
• 2 cloves garlic (minced)
• 1-inch piece of fresh ginger (grated)
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: sesame seeds for garnish

Instructions:

1. Heat the olive oil and sesame oil in a large skillet or wok over medium-high heat. Add the thinly sliced beef and season with salt and pepper. Stir-fry the beef for 3-4 minutes until browned and cooked through. Remove from the pan and set aside.
2. In the same pan, add the minced garlic and grated ginger, cooking for 1 minute until fragrant.
3. Add the broccoli florets to the pan and stir-fry for 4-5 minutes, until tender but still vibrant in color. You can add a splash of water if needed to help steam the broccoli.
4. Return the beef to the pan and pour in the coconut aminos. Stir everything together and cook for an additional 2 minutes, allowing the flavors to combine.
5. Remove from heat and serve immediately. Optionally, garnish with sesame seeds for extra flavor.

This Beef and Broccoli Stir Fry is a simple, quick, and satisfying meal that’s perfect for a low-carb, Paleo, and gluten-free lunch. The tender beef combined with crisp-tender broccoli and a savory sauce makes for a flavorful dish that’s both filling and nutritious. This recipe is an excellent choice for meal prep, as it keeps well and is easy to reheat. It’s a great option for anyone following a keto diet or anyone simply looking to enjoy a delicious and healthy lunch without the carbs.

Baked Salmon with Asparagus and Lemon

This Baked Salmon with Asparagus and Lemon is a light yet satisfying lunch that’s packed with healthy omega-3 fatty acids from the salmon and fiber and vitamins from the asparagus. The simplicity of this dish makes it a go-to for a quick, nutritious meal. With minimal prep and cooking time, it’s perfect for those following a Paleo, gluten-free, and keto diet.

Ingredients:

• 2 salmon fillets (6 oz each)
• 1 bunch of asparagus (trimmed)
• 1 lemon (sliced)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh dill for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the salmon fillets on the baking sheet and drizzle with olive oil. Season with salt and pepper.
3. Arrange the asparagus around the salmon fillets and drizzle the asparagus with a little olive oil. Season the asparagus with salt and pepper.
4. Place lemon slices over the salmon and asparagus for added flavor.
5. Bake for 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.
6. Remove from the oven and garnish with fresh dill if desired.

This Baked Salmon with Asparagus and Lemon is a simple, flavorful meal that’s incredibly healthy and easy to prepare. The salmon is rich in omega-3 fatty acids, which support heart health, while the asparagus provides essential vitamins and minerals. The lemon adds a burst of freshness, enhancing the natural flavors of the fish and vegetables. This dish is a great option for anyone on a Paleo, gluten-free, or keto diet, offering a well-rounded meal that is both light and filling. It’s perfect for a quick lunch or an elegant dinner that requires minimal effort.

Spaghetti Squash with Pesto and Grilled Chicken

This Spaghetti Squash with Pesto and Grilled Chicken is a low-carb, gluten-free, and Paleo-friendly meal that brings together the richness of pesto, the lightness of spaghetti squash, and the protein-packed goodness of grilled chicken. It’s a perfect choice for anyone looking to enjoy a flavorful, satisfying lunch without the carbs, and it also fits into a keto diet. The spaghetti squash acts as a fantastic substitute for traditional pasta, making this dish a refreshing yet hearty alternative.

Ingredients:

• 1 medium spaghetti squash
• 2 boneless, skinless chicken breasts
• 1 cup fresh basil (packed)
• 1/4 cup pine nuts or walnuts
• 2 cloves garlic
• 1/2 cup olive oil
• Salt and pepper to taste
• 1 tbsp olive oil for grilling chicken

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, salt, and pepper, and place the squash halves face down on a baking sheet. Roast for 40 minutes or until tender.
2. While the squash is roasting, heat 1 tbsp olive oil in a grill pan over medium-high heat. Season the chicken breasts with salt and pepper and grill for 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F (74°C). Let the chicken rest before slicing into strips.
3. In a food processor, combine the basil, garlic, nuts, and olive oil. Process until smooth, and season with salt and pepper.
4. Once the spaghetti squash is roasted, use a fork to scrape out the “noodles” into a large bowl. Toss the spaghetti squash with the pesto until well coated.
5. Top with the grilled chicken slices and serve.

This Spaghetti Squash with Pesto and Grilled Chicken offers all the flavors of a traditional pasta dish but without the carbs. The pesto adds a burst of fresh, herby flavor, while the spaghetti squash provides a perfect, light texture that mimics noodles. Paired with the protein-packed grilled chicken, this dish is filling, satisfying, and completely Paleo, gluten-free, and keto-friendly. It’s a great option for meal prep or a quick lunch that feels indulgent but is healthy and nourishing.

Zucchini Fritters with Creamy Avocado Dip

These Zucchini Fritters with Creamy Avocado Dip are a delightful, low-carb, gluten-free snack or light lunch that’s both savory and satisfying. The fritters are made with fresh zucchini, eggs, and a touch of almond flour, making them perfectly crispy on the outside and soft on the inside. Paired with a creamy avocado dip, this dish is not only delicious but also packed with nutrients. It’s a great choice for those following a Paleo or keto diet, as it’s low in carbs but high in flavor and healthy fats.

Ingredients for Fritters:

• 2 medium zucchinis (grated)
• 2 eggs (beaten)
• 1/4 cup almond flour
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil (for frying)

Ingredients for Avocado Dip:

• 1 ripe avocado (mashed)
• 1 tbsp lime juice
• 1/4 cup Greek yogurt (or coconut yogurt for dairy-free)
• Salt and pepper to taste

Instructions:

1. Grate the zucchinis and place them in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible.
2. In a mixing bowl, combine the grated zucchini, beaten eggs, almond flour, garlic powder, salt, and pepper. Mix until everything is well incorporated.
3. Heat the olive oil in a large skillet over medium heat. Scoop a spoonful of the zucchini mixture into the pan and flatten slightly to form fritters. Cook for 3-4 minutes on each side, or until golden brown and crispy.
4. While the fritters are cooking, prepare the avocado dip. In a small bowl, combine the mashed avocado, lime juice, Greek yogurt, salt, and pepper. Stir until smooth and creamy.
5. Once the fritters are cooked, remove them from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve the fritters with the creamy avocado dip.

These Zucchini Fritters with Creamy Avocado Dip are a perfect light lunch or snack, offering a satisfying blend of crispy fritters and smooth, creamy dip. The zucchini provides a healthy dose of fiber, while the avocado dip adds richness and healthy fats. Whether you’re following a Paleo, gluten-free, or keto diet, this dish is full of flavor and nutrients without the carbs. It’s a great way to enjoy a light yet filling meal, and it can also be a fun appetizer for gatherings or meal prep for the week.

Eggplant and Ground Beef Casserole

This Eggplant and Ground Beef Casserole is a hearty and satisfying low-carb, gluten-free, and Paleo-friendly dish that’s perfect for a filling lunch or dinner. The casserole combines the savory flavors of ground beef with the rich, slightly sweet taste of eggplant, all baked together with a savory tomato sauce. It’s a great alternative to traditional casseroles, offering a nutritious, low-carb meal that’s both comforting and packed with protein.

Ingredients:

• 1 lb ground beef (grass-fed)
• 2 medium eggplants (sliced into rounds)
• 2 cups tomato sauce (sugar-free)
• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Arrange the eggplant slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20 minutes or until tender.
2. While the eggplant is roasting, heat the olive oil in a large skillet over medium-high heat. Add the diced onion and garlic, cooking for 3-4 minutes until fragrant.
3. Add the ground beef to the skillet, breaking it apart with a spatula. Season with salt, pepper, oregano, and basil. Cook until browned and fully cooked, about 8-10 minutes.
4. Once the beef is cooked, add the tomato sauce and stir. Let it simmer for 5 minutes to allow the flavors to meld together.
5. In a baking dish, layer the roasted eggplant slices and top with the ground beef mixture. Repeat until all the ingredients are used up, finishing with a layer of beef on top.
6. Bake the casserole for 20-25 minutes, until bubbly and hot.

This Eggplant and Ground Beef Casserole is a perfect comfort food for those following a low-carb, Paleo, or gluten-free lifestyle. The eggplant replaces traditional pasta or grains, while the ground beef provides a protein-packed base. The savory tomato sauce ties everything together, making it a satisfying and delicious meal. Whether you’re meal prepping for the week or looking for a cozy lunch, this casserole offers all the flavor of a hearty dish without the carbs, making it a great choice for anyone on a keto or low-carb diet.

Cauliflower Crust Pizza with Chicken and Veggies

This Cauliflower Crust Pizza with Chicken and Veggies is a fantastic Paleo, gluten-free, and keto-friendly alternative to traditional pizza. The cauliflower crust is light yet crispy, offering a delicious base for the toppings. The chicken, paired with fresh vegetables, provides a healthy dose of protein and fiber, while the combination of spices and olive oil gives the pizza a flavorful, satisfying taste. It’s perfect for those who want to enjoy a pizza without the carbs, and it fits perfectly into a low-carb or keto lifestyle.

Ingredients:

• 1 medium cauliflower (cut into florets)
• 1 egg (beaten)
• 1/2 cup shredded mozzarella cheese (dairy-free if preferred)
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 boneless, skinless chicken breast (grilled and sliced)
• 1/2 cup bell peppers (sliced)
• 1/4 cup red onion (thinly sliced)
• 1/4 cup cherry tomatoes (halved)
• 1/4 cup fresh basil (optional for garnish)

Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Steam or microwave the cauliflower florets until soft, then pulse them in a food processor until finely chopped (like rice). Place the cauliflower in a clean kitchen towel and squeeze out as much moisture as possible.
3. In a large bowl, combine the cauliflower, egg, mozzarella, garlic powder, oregano, salt, and pepper. Mix well until everything is combined.
4. Transfer the cauliflower mixture onto the prepared baking sheet and shape it into a pizza crust. Bake for 12-15 minutes until golden brown and crispy on the edges.
5. While the crust is baking, grill the chicken breast and slice it into thin strips. Prepare the veggies.
6. Once the crust is done, remove it from the oven and drizzle with olive oil. Top with grilled chicken, bell peppers, red onion, and cherry tomatoes.
7. Return the pizza to the oven and bake for an additional 8-10 minutes until the veggies are tender and everything is heated through.
8. Garnish with fresh basil before serving.

This Cauliflower Crust Pizza with Chicken and Veggies is an amazing alternative to traditional pizza, perfect for anyone following a Paleo, gluten-free, or keto diet. The cauliflower crust is light but hearty enough to hold all your favorite toppings. The chicken adds lean protein, while the fresh veggies provide essential nutrients and texture. This pizza is not only delicious but also low in carbs, making it a fantastic choice for lunch or dinner without the guilt. It’s a fun way to enjoy pizza while staying true to a healthy, low-carb lifestyle.

Shrimp and Avocado Lettuce Wraps

Shrimp and Avocado Lettuce Wraps are a quick, flavorful, and healthy lunch that is Paleo, gluten-free, and keto-friendly. These wraps combine the savory taste of shrimp with the creamy texture of avocado, all wrapped in a crisp lettuce leaf. The dish is light yet filling, offering a perfect balance of protein, healthy fats, and fresh vegetables. It’s ideal for anyone following a low-carb or keto diet, and it’s great for meal prep as well.

Ingredients:

• 1 lb shrimp (peeled and deveined)
• 1 tbsp olive oil
• 1 avocado (sliced)
• 1 small cucumber (julienned)
• 1/2 cup shredded carrots
• 6 large lettuce leaves (butter or romaine lettuce works well)
• 1 tbsp lime juice
• 1 tbsp chopped cilantro
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pan over medium-high heat. Add the shrimp and season with salt and pepper. Cook for 2-3 minutes on each side, until the shrimp is pink and opaque. Remove from heat and set aside.
2. While the shrimp is cooking, prepare the lettuce leaves, avocado, cucumber, and carrots.
3. Once the shrimp is cooked, assemble the wraps by placing a few shrimp in each lettuce leaf. Top with avocado slices, cucumber, shredded carrots, and a sprinkle of fresh cilantro.
4. Drizzle with lime juice and serve immediately.

These Shrimp and Avocado Lettuce Wraps are a perfect light lunch or snack that’s full of fresh, vibrant flavors. The shrimp provides lean protein, while the avocado offers healthy fats, making this dish filling and nutritious. The fresh vegetables add crunch and vitamins, and the lime juice and cilantro give the wraps a burst of refreshing flavor. These wraps are easy to make and perfect for anyone following a low-carb, Paleo, or keto diet. They are a quick, satisfying, and healthy meal option for busy days or meal prepping for the week ahead.

Stuffed Bell Peppers with Ground Turkey and Cauliflower Rice

These Stuffed Bell Peppers with Ground Turkey and Cauliflower Rice are a great low-carb, gluten-free, and Paleo-friendly meal that’s both flavorful and filling. The bell peppers are filled with a savory mixture of ground turkey, cauliflower rice, and spices, and then baked until tender. This dish is a nutritious, one-pan meal that’s packed with protein, fiber, and healthy fats, making it perfect for those following a keto or low-carb lifestyle.

Ingredients:

• 4 bell peppers (tops cut off and seeds removed)
• 1 lb ground turkey
• 2 cups cauliflower rice (store-bought or homemade)
• 1/2 cup onion (diced)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1/4 cup fresh cilantro (optional for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Place the bell peppers in a baking dish.
2. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and garlic, cooking until softened (about 3-4 minutes).
3. Add the ground turkey to the skillet, breaking it apart with a spatula. Season with cumin, paprika, chili powder, salt, and pepper. Cook until browned, about 6-8 minutes.
4. Stir in the cauliflower rice and cook for an additional 3-4 minutes, allowing the flavors to meld together.
5. Stuff each bell pepper with the turkey and cauliflower rice mixture, pressing down gently to pack it in.
6. Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender.
7. Remove from the oven and garnish with fresh cilantro before serving.

These Stuffed Bell Peppers with Ground Turkey and Cauliflower Rice are a great option for anyone looking for a satisfying, low-carb meal that’s full of flavor. The ground turkey provides lean protein, while the cauliflower rice keeps the dish light and low in carbs. The bell peppers add a sweet crunch, making each bite delicious and satisfying. This dish is perfect for meal prepping, as it can be easily stored and reheated. Whether you’re following a Paleo, gluten-free, or keto diet, this recipe offers a nutritious and hearty meal that’s sure to please.

Grilled Steak Salad with Avocado and Balsamic Vinaigrette

This Grilled Steak Salad with Avocado and Balsamic Vinaigrette is a perfect low-carb, gluten-free, and Paleo-friendly lunch that combines protein-packed steak with the freshness of mixed greens, creamy avocado, and a tangy balsamic vinaigrette. It’s a light yet filling salad that offers a good balance of healthy fats, lean protein, and fiber, making it an excellent choice for anyone following a keto or low-carb lifestyle.

Ingredients:

• 2 steaks (ribeye or sirloin, about 6 oz each)
• 4 cups mixed greens (such as spinach, arugula, and lettuce)
• 1 avocado (sliced)
• 1/2 cup cherry tomatoes (halved)
• 1/4 red onion (thinly sliced)
• 2 tbsp olive oil (for grilling)
• Salt and pepper to taste

For the Balsamic Vinaigrette:

• 2 tbsp balsamic vinegar
• 3 tbsp olive oil
• 1 tsp Dijon mustard
• 1 clove garlic (minced)
• Salt and pepper to taste

Instructions:

1. Preheat your grill or grill pan over medium-high heat. Season the steaks with salt, pepper, and 1 tbsp olive oil. Grill the steaks for 3-4 minutes per side for medium-rare, or longer if preferred.
2. While the steaks are grilling, prepare the salad by arranging mixed greens, sliced avocado, cherry tomatoes, and red onion in a large bowl or plate.
3. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper to make the vinaigrette.
4. Once the steaks are done, let them rest for 5 minutes before slicing them thinly against the grain.
5. Top the salad with the grilled steak slices and drizzle with the balsamic vinaigrette.

This Grilled Steak Salad with Avocado and Balsamic Vinaigrette is a perfect blend of rich protein from the steak, creamy avocado, and fresh vegetables, all brought together with a tangy balsamic dressing. It’s a satisfying meal that’s full of healthy fats and fiber, making it ideal for those on a Paleo, keto, or gluten-free diet. The steak adds heartiness, while the salad base offers a refreshing contrast, and the vinaigrette ties everything together with a zesty kick. This salad is a great choice for meal prep or as a filling, yet light lunch or dinner option.

Chicken Zoodle Alfredo

Chicken Zoodle Alfredo is a creamy, comforting dish that’s completely low-carb, gluten-free, and Paleo-friendly. By swapping traditional pasta for zucchini noodles (zoodles), this dish is a great way to enjoy a rich, creamy Alfredo sauce without the carbs. The grilled chicken adds lean protein, while the cauliflower-based sauce gives you all the richness of Alfredo without any dairy. This is a perfect option for those following a keto or low-carb lifestyle while still craving a comforting meal.

Ingredients:

• 2 medium zucchinis (spiralized into noodles)
• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil (for grilling)
• 1/2 cup cauliflower florets (steamed)
• 1/4 cup unsweetened almond milk
• 2 tbsp nutritional yeast (for a cheesy flavor)
• 1 clove garlic (minced)
• Salt and pepper to taste
• 1 tbsp fresh parsley (chopped, for garnish)

Instructions:

1. Preheat your grill or grill pan over medium-high heat. Season the chicken breasts with salt, pepper, and 1 tbsp olive oil. Grill the chicken for 5-6 minutes per side, or until fully cooked. Let it rest for a few minutes, then slice thinly.
2. While the chicken is grilling, steam the cauliflower florets until soft, about 5-7 minutes.
3. Once steamed, blend the cauliflower, almond milk, nutritional yeast, garlic, salt, and pepper in a blender or food processor until smooth and creamy. Adjust seasoning as needed.
4. In a separate pan, sauté the zucchini noodles with the remaining 1 tbsp olive oil over medium heat for 3-4 minutes until tender but still slightly firm.
5. Toss the zoodles with the cauliflower Alfredo sauce until well coated. Plate the zoodles and top with grilled chicken slices.
6. Garnish with fresh parsley and serve.

Chicken Zoodle Alfredo is a delicious, healthy alternative to the traditional Alfredo pasta dish. The zucchini noodles (zoodles) provide a low-carb, gluten-free base, while the creamy cauliflower sauce offers the same indulgent richness without the dairy. Grilled chicken adds lean protein, making this dish filling and satisfying. It’s a perfect meal for anyone on a Paleo, gluten-free, or keto diet, offering all the comforting flavors of Alfredo without the carbs. Whether you’re craving something creamy and savory or looking for a meal prep idea, this dish is a great option for a nutritious and low-carb lunch or dinner.

Baked Chicken Thighs with Roasted Brussels Sprouts

Baked Chicken Thighs with Roasted Brussels Sprouts is a simple, flavorful, and hearty meal that’s perfect for a low-carb, gluten-free, and Paleo-friendly lunch or dinner. The chicken thighs are juicy and tender, with a crispy skin, while the Brussels sprouts are roasted to perfection with olive oil, garlic, and seasoning. This dish is easy to prepare, nutrient-dense, and full of healthy fats and protein, making it ideal for anyone following a keto or low-carb diet.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 lb Brussels sprouts (trimmed and halved)
• 2 tbsp olive oil (for roasting)
• 1 tsp garlic powder
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp fresh lemon juice (optional, for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Season the chicken thighs with salt, pepper, garlic powder, and dried thyme. Place them on one side of the baking sheet.
3. Toss the halved Brussels sprouts with olive oil, salt, and pepper, and arrange them on the other side of the baking sheet.
4. Roast in the oven for 35-40 minutes, flipping the chicken halfway through, until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the Brussels sprouts are golden brown and crispy.
5. Optional: Drizzle with fresh lemon juice before serving.

Baked Chicken Thighs with Roasted Brussels Sprouts is a simple and satisfying dish that’s perfect for anyone on a Paleo, gluten-free, or keto diet. The chicken thighs are flavorful and juicy, with a crispy skin that adds texture, while the roasted Brussels sprouts provide a slightly nutty and crispy contrast. This meal is not only delicious but also packed with protein, fiber, and healthy fats, making it a great choice for a low-carb, nutrient-dense lunch or dinner. It’s easy to prepare, making it ideal for meal prep or a cozy, healthy weeknight dinner.

Note: More recipes are coming soon