45+ Tasty & Nutritious Paleo Mediterranean Recipes to Fuel Your Weekend

As we age, maintaining a healthy and balanced diet becomes even more important. For those over 45, choosing the right foods that promote both longevity and vitality can be a challenge.

That’s where the Paleo Mediterranean diet comes into play.

Combining the best of two well-known nutrition principles, it emphasizes whole, nutrient-dense foods like lean meats, vegetables, healthy fats, and fish, all while focusing on anti-inflammatory properties and heart-healthy benefits.

Whether you’re preparing a quick Friday night dinner or planning for the weekend, these delicious Paleo Mediterranean recipes will not only satisfy your taste buds but also support your health as you age gracefully.

In this article, we’ll explore ten vibrant and wholesome Paleo Mediterranean recipes perfect for those over 45.

These dishes are designed to nourish your body with the right nutrients and flavors while staying true to the principles of the Paleo Mediterranean way of eating.

So, let’s dive into these mouthwatering recipes that will leave you feeling energized, satisfied, and ready to embrace your weekends!’

45+ Tasty & Nutritious Paleo Mediterranean Recipes to Fuel Your Weekend

Eating well after 45 doesn’t have to be complicated or time-consuming.

With the Paleo Mediterranean diet, you can enjoy a variety of nutrient-packed meals that promote optimal health and well-being.

By incorporating lean proteins, healthy fats, and plenty of colorful vegetables, you’ll not only enjoy a rich and diverse palate of flavors but also enhance your longevity and vitality.

Whether you’re looking for a refreshing salad, a hearty main course, or a light and satisfying snack, these Friday night Paleo Mediterranean recipes will elevate your dining experience and keep you feeling great all week long.

So, get ready to indulge in healthy, flavorful meals that are perfect for any occasion!

Grilled Lemon Herb Chicken with Mediterranean Zucchini Noodles

This Grilled Lemon Herb Chicken with Mediterranean Zucchini Noodles is a low-carb, keto-friendly recipe that brings together fresh, vibrant Mediterranean flavors. The tender, juicy chicken breast is marinated in a mix of lemon juice, garlic, and aromatic herbs, then grilled to perfection. Paired with zucchini noodles tossed in olive oil, feta cheese, Kalamata olives, and cherry tomatoes, this dish provides a light yet filling lunch, packed with healthy fats and protein while keeping carbs to a minimum.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Juice of 1 lemon
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 2 zucchinis, spiralized into noodles
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup crumbled feta cheese
• 1 tablespoon fresh parsley, chopped

Instructions:

1. In a bowl, mix olive oil, lemon juice, minced garlic, oregano, basil, salt, and pepper. Marinate the chicken breasts in this mixture for at least 30 minutes.
2. Preheat your grill or grill pan over medium-high heat. Grill the chicken breasts for 6-8 minutes per side until fully cooked and juices run clear.
3. While the chicken grills, prepare the zucchini noodles using a spiralizer. Heat a large skillet over medium heat, add a drizzle of olive oil, and sauté the zucchini noodles for 2-3 minutes until tender but still slightly crisp.
4. Remove the skillet from heat and toss the noodles with cherry tomatoes, olives, and feta.
5. Slice the grilled chicken and serve it over the zucchini noodles. Garnish with fresh parsley.
6. Enjoy!

This dish is the perfect low-carb, Mediterranean-inspired meal, offering a fresh and satisfying balance of protein and healthy fats. The grilled chicken provides lean protein, while the zucchini noodles keep the meal light and refreshing. The addition of olives, feta, and tomatoes adds a burst of Mediterranean flavor, making this dish a delightful, nutrient-packed option for anyone following a keto or paleo diet. Ideal for a Friday lunch, it’s both delicious and energizing to kickstart your weekend.

Mediterranean Shrimp and Avocado Salad

This Mediterranean Shrimp and Avocado Salad is an easy, flavorful dish that’s perfect for a light yet satisfying keto lunch. Shrimp is seasoned with Mediterranean spices like cumin, paprika, and garlic, then sautéed until perfectly tender. Combined with creamy avocado, mixed greens, and a tangy lemon-olive oil dressing, this salad is a perfect combination of healthy fats, protein, and vibrant flavors. It’s an ideal dish for anyone looking for a quick and healthy Mediterranean-inspired meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 2 avocados, diced
• 4 cups mixed greens (arugula, spinach, and romaine)
• 1/2 cup cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, sliced
• 1/4 cup crumbled feta cheese (optional)
• Juice of 1 lemon
• 2 tablespoons olive oil (for dressing)
• Salt and pepper, to taste

Instructions:

1. In a bowl, toss the shrimp with olive oil, paprika, cumin, garlic powder, salt, and pepper until evenly coated.
2. Heat a skillet over medium heat and sauté the shrimp for 2-3 minutes on each side until they turn pink and opaque. Remove from heat and set aside.
3. In a large salad bowl, combine the mixed greens, avocado, cucumber, red onion, olives, and feta cheese.
4. Drizzle with lemon juice, olive oil, salt, and pepper. Toss gently to coat the ingredients.
5. Top the salad with the cooked shrimp.
6. Serve immediately and enjoy!

This shrimp and avocado salad is an incredibly refreshing, low-carb option that’s packed with healthy fats and protein. The shrimp provides a great source of lean protein, while the avocado adds a creamy richness that pairs beautifully with the crisp, fresh vegetables. The Mediterranean flavors from the olives, feta, and seasoning bring a delightful zest to the salad, making it both satisfying and nutritious. Perfect for a light yet filling lunch, this salad is a great choice for anyone on a keto or paleo diet.

Paleo Mediterranean Beef Skewers with Tzatziki Sauce

These Paleo Mediterranean Beef Skewers with Tzatziki Sauce are a great option for a flavorful and low-carb lunch. Marinated beef chunks are skewered and grilled, creating juicy, tender morsels that are full of Mediterranean herbs and spices. Served with a side of creamy, tangy tzatziki sauce, this dish is packed with protein and healthy fats, offering a deliciously filling and satisfying meal that’s both paleo and keto-friendly.

Ingredients:

• 1 lb beef sirloin or tenderloin, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 tablespoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 1/2 cup Greek yogurt (unsweetened, full-fat for paleo)
• 1/4 cucumber, finely grated
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• 1 garlic clove, minced

Instructions:

1. In a bowl, combine olive oil, oregano, garlic powder, onion powder, cumin, salt, and pepper. Add the beef cubes to the marinade and toss to coat. Let it marinate for at least 30 minutes.
2. Preheat your grill or grill pan over medium-high heat. Thread the marinated beef onto skewers, ensuring they’re evenly spaced.
3. Grill the beef skewers for 3-4 minutes on each side, until browned and cooked to your desired doneness.
4. While the skewers cook, prepare the tzatziki sauce by mixing the Greek yogurt, grated cucumber, dill, lemon juice, and minced garlic in a bowl. Season with salt and pepper to taste.
5. Serve the beef skewers with a generous side of tzatziki sauce.
6. Enjoy!

These beef skewers with tzatziki sauce are a perfect Mediterranean-inspired, keto-friendly lunch. The grilled beef is tender and infused with the rich flavors of oregano and cumin, while the tzatziki sauce offers a cool, refreshing contrast. It’s a simple yet satisfying dish that’s rich in protein and healthy fats, making it ideal for those following a paleo or keto lifestyle. The combination of juicy beef and creamy sauce makes each bite a delightful experience, ensuring this meal will become a regular favorite on your low-carb lunch menu.

Mediterranean Stuffed Bell Peppers

These Mediterranean Stuffed Bell Peppers are a vibrant, low-carb, and keto-friendly option for a fulfilling lunch. Colorful bell peppers are stuffed with a mixture of ground turkey, cauliflower rice, Kalamata olives, feta cheese, and Mediterranean herbs. Baked to perfection, the peppers offer a satisfying combination of textures and flavors, with the savory stuffing and the sweetness of the peppers complementing each other beautifully. This dish is rich in protein, fiber, and healthy fats, making it an excellent choice for anyone looking to enjoy Mediterranean flavors while maintaining a low-carb lifestyle.

Ingredients:

• 4 bell peppers (red, yellow, or green)
• 1 lb ground turkey
• 1 cup cauliflower rice
• 1/4 cup Kalamata olives, chopped
• 1/4 cup crumbled feta cheese
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 1/2 cup marinara sauce (sugar-free)
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a skillet, heat olive oil over medium heat. Add the ground turkey, oregano, garlic powder, basil, salt, and pepper. Cook for 5-7 minutes, breaking the turkey into crumbles until it’s browned and cooked through.
4. Add the cauliflower rice, olives, and marinara sauce to the skillet with the turkey. Stir to combine and cook for another 2-3 minutes, until the cauliflower rice is tender.
5. Stuff each bell pepper with the turkey mixture, packing it tightly.
6. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25 minutes.
7. Remove the foil, sprinkle the tops with crumbled feta, and bake for an additional 5-10 minutes until the peppers are tender and the cheese is slightly browned.
8. Garnish with fresh parsley before serving.

These Mediterranean Stuffed Bell Peppers are an excellent low-carb lunch option, bursting with Mediterranean flavors and offering a satisfying mix of textures. The ground turkey provides lean protein, while the cauliflower rice adds bulk without the carbs. The salty olives and creamy feta give the dish a delightful Mediterranean flair, and the baked bell peppers make everything come together in a comforting, nutritious way. These stuffed peppers are an ideal choice for anyone on a keto or paleo diet, ensuring you stay full and energized throughout the day.

Baked Salmon with Olive Tapenade and Spinach Salad

This Baked Salmon with Olive Tapenade and Spinach Salad is a light yet nourishing meal that combines the rich flavor of salmon with a zesty, Mediterranean olive tapenade. The salmon is baked to perfection, keeping it moist and flaky, while the tapenade made from Kalamata olives, capers, and garlic adds a burst of Mediterranean flavors. Served alongside a fresh spinach salad, this dish is packed with healthy fats, protein, and greens, making it a perfect low-carb, keto-friendly lunch option.

Ingredients:

• 2 salmon fillets (6 oz each)
• 2 tablespoons olive oil
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste
• 1/2 cup Kalamata olives, pitted and chopped
• 2 tablespoons capers
• 1 clove garlic, minced
• 1 tablespoon fresh lemon juice
• 2 cups spinach leaves
• 1/4 cup cucumber, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 2 tablespoons olive oil (for salad dressing)
• 1 tablespoon balsamic vinegar

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with oregano, salt, and pepper. Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
3. While the salmon is baking, prepare the tapenade by combining the Kalamata olives, capers, garlic, and lemon juice in a small bowl. Mix well to combine.
4. In a large bowl, toss the spinach, cucumber, and cherry tomatoes together. Drizzle with olive oil and balsamic vinegar and toss again.
5. Once the salmon is done, top each fillet with a spoonful of the olive tapenade.
6. Serve the salmon with the spinach salad on the side.

This Baked Salmon with Olive Tapenade and Spinach Salad is a beautifully balanced dish that brings together healthy fats, lean protein, and fresh greens in one satisfying meal. The salmon is rich in omega-3s and provides a substantial protein boost, while the olive tapenade offers a tangy, savory contrast. The spinach salad provides a refreshing, nutrient-dense accompaniment. Together, this dish is not only keto and paleo-friendly but also brimming with Mediterranean flavors that are sure to keep you full and satisfied.

Grilled Lamb Chops with Cucumber Mint Salad

Grilled Lamb Chops with Cucumber Mint Salad is a perfect Friday lunch for those looking for a flavorful, low-carb Mediterranean-inspired meal. The lamb chops are marinated in a blend of olive oil, lemon, garlic, and fresh rosemary before being grilled to perfection. Paired with a refreshing cucumber mint salad, this dish provides a satisfying combination of tender meat and cool, crisp vegetables, offering a light but filling lunch that’s packed with protein and healthy fats.

Ingredients:

• 4 lamb chops (about 1 inch thick)
• 2 tablespoons olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped
• Salt and pepper, to taste
• 1 cucumber, thinly sliced
• 1/4 cup fresh mint, chopped
• 1 tablespoon olive oil (for salad)
• 1 tablespoon red wine vinegar
• Salt and pepper, to taste

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, minced garlic, rosemary, salt, and pepper. Marinate the lamb chops in this mixture for at least 30 minutes.
2. Preheat the grill to medium-high heat. Grill the lamb chops for 3-4 minutes per side for medium-rare, or longer if preferred.
3. While the lamb chops are grilling, prepare the cucumber mint salad by combining the cucumber slices, fresh mint, olive oil, red wine vinegar, salt, and pepper in a bowl. Toss well to combine.
   These Grilled Lamb Chops with Cucumber Mint Salad are a flavorful, protein-packed dish that’s both refreshing and satisfying. The tender, juicy lamb chops are infused with the bold flavors of garlic, lemon, and rosemary, while the cucumber mint salad offers a cool, crisp contrast. This dish is an excellent choice for a Mediterranean-inspired lunch that’s low in carbs, high in protein, and full of healthy fats. Perfect for a Friday afternoon, it’s both nourishing and delicious, ideal for anyone following a keto or paleo diet.

Mediterranean Chicken Shawarma Bowls

These Mediterranean Chicken Shawarma Bowls are a fantastic low-carb, keto-friendly meal, offering a burst of flavors from the Middle East and Mediterranean regions. Marinated chicken breast is seasoned with a blend of spices such as cumin, paprika, and turmeric, then grilled to perfection. Served in a bowl with a medley of fresh veggies like cucumber, tomatoes, and red onion, this dish is topped with a tangy tahini dressing for an added layer of richness. This meal is not only packed with protein and healthy fats but also vibrant and refreshing, perfect for a light, yet satisfying lunch.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup Kalamata olives, sliced
• 1/4 cup fresh parsley, chopped

For the tahini dressing:

• 3 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon garlic, minced
• Water, to thin (if needed)
• Salt and pepper, to taste

Instructions:

1. In a bowl, combine olive oil, lemon juice, cumin, paprika, turmeric, garlic powder, salt, and pepper. Marinate the chicken breasts in this mixture for at least 30 minutes.
2. Preheat the grill or grill pan over medium heat. Grill the chicken for 6-7 minutes on each side or until fully cooked and juices run clear.
3. While the chicken grills, prepare the tahini dressing by mixing tahini, lemon juice, olive oil, garlic, salt, and pepper in a small bowl. Add water, one tablespoon at a time, until you reach a creamy, pourable consistency.
4. Slice the grilled chicken into strips.
5. In bowls, layer the diced cucumber, cherry tomatoes, red onion, and Kalamata olives. Top with sliced chicken and a generous drizzle of tahini dressing.
6. Garnish with fresh parsley and serve.

These Mediterranean Chicken Shawarma Bowls are a perfect balance of protein, healthy fats, and fresh vegetables. The chicken is marinated with aromatic spices, making it flavorful and juicy, while the tahini dressing adds a creamy and tangy element that complements the fresh ingredients. This dish is a great option for a low-carb, keto-friendly lunch that’s both satisfying and refreshing, with vibrant Mediterranean flavors that will leave you feeling full and energized throughout the day.

Baked Eggplant Parmesan (Keto & Paleo-Friendly)

This Baked Eggplant Parmesan is a low-carb, keto-friendly, and paleo-inspired twist on the classic Italian dish. Instead of breadcrumbs, the eggplant is coated with almond flour and Parmesan cheese before being baked to a crispy, golden brown. Layered with a rich marinara sauce, mozzarella cheese, and fresh basil, this dish is a delightful and comforting way to enjoy the flavors of Italian cuisine without the carbs. It’s a delicious vegetarian option that’s perfect for those following a low-carb, paleo, or keto lifestyle.

Ingredients:

• 2 large eggplants, sliced into 1/2-inch thick rounds
• 1/2 cup almond flour
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• 1 cup marinara sauce (sugar-free)
• 1 cup shredded mozzarella cheese
• Fresh basil leaves, for garnish
• Olive oil spray

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a shallow bowl, combine almond flour, Parmesan cheese, oregano, garlic powder, onion powder, salt, and pepper.
3. Spray the eggplant slices with olive oil and dip each slice into the almond flour mixture, ensuring both sides are coated.
4. Place the breaded eggplant slices in a single layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
5. Remove the eggplant slices from the oven. Spread a thin layer of marinara sauce over each slice, top with mozzarella cheese, and bake for an additional 5-7 minutes until the cheese is melted and bubbly.
6. Garnish with fresh basil before serving.

This Baked Eggplant Parmesan is a delicious, low-carb alternative to the traditional dish, perfect for those following a keto or paleo diet. The crispy almond flour coating gives the eggplant a satisfying texture while maintaining a savory, cheesy flavor from the Parmesan and mozzarella. The marinara sauce adds a rich, tangy layer that perfectly complements the eggplant. This dish is a great way to enjoy the comforting flavors of eggplant Parmesan while keeping your carbs in check, making it a filling and satisfying option for lunch.

Mediterranean Tuna Salad Lettuce Wraps

These Mediterranean Tuna Salad Lettuce Wraps are a quick, easy, and low-carb option for a satisfying lunch. The tuna is mixed with a Mediterranean-inspired dressing made from olive oil, lemon juice, Dijon mustard, and herbs like oregano and parsley. It’s then combined with chopped vegetables such as cucumbers, cherry tomatoes, and Kalamata olives for added crunch and flavor. Wrapped in crisp lettuce leaves, these wraps are a healthy, refreshing alternative to a traditional sandwich or wrap, making them perfect for a keto or paleo diet.

Ingredients:

• 2 cans (5 oz each) tuna in olive oil, drained
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 tablespoon Dijon mustard
• 1 teaspoon dried oregano
• 1/4 cup Kalamata olives, chopped
• 1/2 cucumber, diced
• 1/4 red onion, finely chopped
• 1/4 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste
• 8 large lettuce leaves (such as Romaine or Butterhead)

Instructions:

1. In a large bowl, combine the tuna, olive oil, lemon juice, Dijon mustard, oregano, salt, and pepper. Mix well.
2. Add the chopped olives, cucumber, red onion, tomatoes, and parsley to the tuna mixture. Stir to combine.
3. Lay out the lettuce leaves and spoon the tuna mixture onto each leaf.
4. Wrap the lettuce around the filling to form a wrap.
5. Serve immediately and enjoy!

These Mediterranean Tuna Salad Lettuce Wraps are a perfect light, low-carb, and keto-friendly lunch. The tuna provides a great source of protein and healthy fats, while the olive oil, lemon juice, and mustard bring a zesty Mediterranean flair to the dish. The fresh vegetables add crunch and nutrition, making these wraps both satisfying and refreshing. They’re an excellent choice for anyone following a paleo or keto diet, offering a tasty, easy-to-make meal that’s full of flavor and nourishment.

Keto Mediterranean Beef Kofta with Tzatziki Sauce

These Keto Mediterranean Beef Kofta are a flavorful and low-carb take on the classic Middle Eastern skewers, made with seasoned ground beef. The kofta are flavored with Mediterranean spices such as cumin, coriander, and garlic, then grilled to perfection for a juicy, tender bite. Served with a creamy, homemade tzatziki sauce, this dish is packed with protein and healthy fats, making it a perfect lunch option for anyone following a keto or paleo diet. The combination of savory beef and refreshing tzatziki creates a satisfying and nourishing meal.

Ingredients:

• 1 lb ground beef (preferably grass-fed)
• 1 small onion, grated
• 2 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon olive oil (for grilling)

For the tzatziki sauce:

• 1/2 cup Greek yogurt (full-fat)
• 1/4 cucumber, grated
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• 1 teaspoon garlic, minced
• Salt and pepper, to taste

Instructions:

1. In a large mixing bowl, combine the ground beef, grated onion, minced garlic, cumin, coriander, paprika, cinnamon, salt, pepper, and parsley. Mix well.
2. Form the mixture into small logs or oval-shaped kofta, about 3-4 inches long.
3. Preheat a grill or grill pan over medium-high heat and lightly oil the grill grates.
4. Grill the kofta for 4-5 minutes on each side, or until fully cooked and browned.
5. While the kofta grills, make the tzatziki sauce by combining Greek yogurt, grated cucumber, dill, lemon juice, garlic, salt, and pepper in a small bowl. Stir until smooth.
6. Serve the kofta with a generous drizzle of tzatziki sauce on top.

These Keto Mediterranean Beef Kofta with Tzatziki Sauce are an excellent choice for a filling and flavorful lunch. The tender, spiced beef offers a hearty source of protein, while the creamy tzatziki sauce provides a cool, tangy contrast. This dish is perfect for anyone looking to enjoy a Mediterranean-inspired meal without the carbs. The easy-to-make kofta and refreshing sauce make it a great option for those on a keto or paleo diet, ensuring a satisfying and delicious lunch.

Grilled Mediterranean Chicken Salad with Avocado

This Grilled Mediterranean Chicken Salad with Avocado is a refreshing, light, and healthy low-carb meal, ideal for a keto or paleo diet. The chicken is marinated in a flavorful blend of olive oil, lemon, and Mediterranean herbs, then grilled to perfection. Served on a bed of mixed greens with creamy avocado, Kalamata olives, cucumber, and cherry tomatoes, this salad is vibrant and packed with healthy fats and protein. Topped with a simple olive oil and lemon dressing, it’s an energizing lunch full of Mediterranean goodness.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 4 cups mixed greens (arugula, spinach, or romaine)
• 1 avocado, sliced
• 1/2 cucumber, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and sliced
• 2 tablespoons olive oil (for dressing)
• 1 tablespoon lemon juice (for dressing)

Instructions:

1. In a bowl, combine olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Marinate the chicken breasts in this mixture for at least 30 minutes.
2. Preheat the grill or grill pan over medium-high heat. Grill the chicken breasts for 6-7 minutes on each side or until fully cooked and juices run clear.
3. While the chicken grills, prepare the salad by arranging mixed greens, avocado, cucumber, cherry tomatoes, and Kalamata olives on a plate.
4. Once the chicken is cooked, slice it thinly and place on top of the salad.
5. Drizzle with olive oil and lemon juice, and toss gently to coat.
   This Grilled Mediterranean Chicken Salad with Avocado is a delicious, low-carb, and keto-friendly lunch that’s both refreshing and filling. The grilled chicken provides lean protein, while the avocado adds a creamy richness that complements the fresh vegetables. The tangy Kalamata olives and citrusy dressing bring Mediterranean flavors to life, making this salad a satisfying meal that’s light yet nourishing. Perfect for a warm Friday lunch or any time you need a quick and healthy meal.

Mediterranean Cauliflower Rice with Grilled Shrimp

This Mediterranean Cauliflower Rice with Grilled Shrimp is a low-carb, keto-friendly dish that combines the delicate flavors of the Mediterranean with the nutrition of cauliflower rice. The cauliflower rice is sautéed with garlic, olive oil, Kalamata olives, and fresh herbs, creating a flavorful base for the grilled shrimp. This dish is rich in protein, fiber, and healthy fats, offering a fresh and vibrant lunch option that’s light yet satisfying. It’s a great way to enjoy the flavors of the Mediterranean while keeping your carbs in check.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tablespoons olive oil (for shrimp)
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 medium cauliflower, grated into rice-sized pieces
• 1 tablespoon olive oil (for cauliflower rice)
• 2 garlic cloves, minced
• 1/4 cup Kalamata olives, chopped
• 1/4 cup fresh parsley, chopped
• 1/2 lemon, juiced
• 1 tablespoon fresh oregano, chopped (optional)

Instructions:

1. Preheat the grill or grill pan over medium-high heat. Toss the shrimp with olive oil, garlic powder, smoked paprika, salt, and pepper. Grill the shrimp for 2-3 minutes per side until pink and opaque.
2. While the shrimp grills, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
3. Add the cauliflower rice to the skillet and sauté for 5-6 minutes until tender but still slightly crisp.
4. Stir in the chopped Kalamata olives, parsley, and lemon juice. Cook for another 2 minutes.
5. Serve the cauliflower rice topped with the grilled shrimp and garnish with fresh oregano, if desired.

This Mediterranean Cauliflower Rice with Grilled Shrimp is a perfect low-carb lunch that’s bursting with Mediterranean flavors. The cauliflower rice offers a healthy and satisfying alternative to regular rice, while the grilled shrimp provides a lean source of protein. The olives and fresh herbs add vibrant, zesty notes to the dish, making it a flavorful, nourishing meal that’s both keto and paleo-friendly. Ideal for a light yet filling lunch, it’s a great way to enjoy Mediterranean cuisine while sticking to your low-carb goals.

Grilled Mediterranean Lamb Meatballs with Cucumber Salad

These Grilled Mediterranean Lamb Meatballs with Cucumber Salad are a perfect combination of bold flavors and healthy ingredients. The lamb meatballs are seasoned with a blend of Mediterranean spices, including cumin, coriander, and mint, and then grilled to perfection. Served alongside a refreshing cucumber salad with tomatoes, red onions, and a light lemon dressing, this dish is packed with protein and healthy fats, making it a great low-carb, keto-friendly lunch option. The meatballs are juicy and flavorful, while the cucumber salad adds a crisp, cool contrast, making this meal both satisfying and nourishing.

Ingredients:

• 1 lb ground lamb
• 1 small onion, grated
• 2 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon dried oregano
• 1 tablespoon fresh mint, chopped
• Salt and pepper, to taste
• 2 tablespoons olive oil (for grilling)
• 1 tablespoon fresh lemon juice

For the cucumber salad:

• 1 cucumber, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine ground lamb, grated onion, minced garlic, cumin, coriander, oregano, mint, salt, and pepper. Mix well and form the mixture into small meatballs, about 1-2 inches in diameter.
2. Preheat the grill or grill pan over medium-high heat. Lightly oil the grill grates.
3. Grill the meatballs for 6-8 minutes, turning occasionally, until fully cooked and browned on all sides.
4. While the meatballs grill, prepare the cucumber salad by combining cucumber, cherry tomatoes, and red onion in a bowl.
5. Drizzle with olive oil, lemon juice, salt, and pepper, and toss gently.
6. Serve the meatballs with the cucumber salad on the side.

These Grilled Mediterranean Lamb Meatballs with Cucumber Salad are a delightful, low-carb, and keto-friendly lunch option. The lamb meatballs are juicy and flavorful, infused with aromatic Mediterranean spices, and the fresh cucumber salad provides a cool, zesty contrast. This meal is not only satisfying but also rich in protein and healthy fats, making it an excellent choice for anyone on a keto or paleo diet. The combination of grilled lamb and crisp vegetables makes for a flavorful and nourishing dish that will keep you feeling full and energized.

Mediterranean Zucchini Noodles with Pesto and Grilled Chicken

These Mediterranean Zucchini Noodles with Pesto and Grilled Chicken are a light, low-carb, and keto-friendly alternative to traditional pasta. The zucchini noodles, or “zoodles,” are paired with a rich, homemade pesto made from fresh basil, garlic, olive oil, and Parmesan. Topped with grilled chicken for a boost of protein, this dish is fresh, satisfying, and packed with Mediterranean flavors. It’s a great option for a filling yet light lunch that’s full of healthy fats, protein, and fresh vegetables.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil (for grilling)
• Salt and pepper, to taste

For the pesto:

• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• 2 garlic cloves, minced
• Salt and pepper, to taste

Instructions:

1. Preheat the grill or grill pan over medium-high heat. Brush the chicken breasts with olive oil, and season with salt and pepper.
2. Grill the chicken for 6-7 minutes on each side or until fully cooked and juices run clear.
3. While the chicken is grilling, prepare the pesto by combining basil, pine nuts, Parmesan, olive oil, garlic, salt, and pepper in a food processor. Pulse until smooth.
4. In a large skillet, heat a little olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender, but still firm.
5. Slice the grilled chicken into strips.
6. Toss the zucchini noodles with the pesto until well coated, and top with sliced chicken.
7. Serve immediately.

These Mediterranean Zucchini Noodles with Pesto and Grilled Chicken are a fantastic low-carb and keto-friendly lunch. The zucchini noodles provide a light, refreshing base, while the rich pesto adds an earthy, herby flavor that complements the grilled chicken perfectly. This dish is not only delicious but also packed with healthy fats, protein, and fresh vegetables, making it an ideal meal for anyone on a low-carb or paleo diet. It’s a satisfying, yet light, dish that’s perfect for a fulfilling lunch that won’t weigh you down.

Mediterranean Grilled Salmon with Avocado & Tomato Salad

This Mediterranean Grilled Salmon with Avocado & Tomato Salad is a quick, healthy, and low-carb meal that combines the richness of salmon with the freshness of avocado and tomatoes. The salmon is marinated in olive oil, lemon juice, and Mediterranean herbs, then grilled to flaky perfection. Served with a simple salad of avocado, cherry tomatoes, and a light vinaigrette, this dish is packed with healthy fats, protein, and antioxidants. It’s a nourishing and satisfying lunch option that’s perfect for a keto or paleo diet.

Ingredients:

• 2 salmon fillets (6 oz each)
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1 tablespoon fresh parsley, chopped

For the vinaigrette:

• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat the grill or grill pan over medium-high heat.
2. In a small bowl, combine olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Brush the salmon fillets with the marinade and let them sit for 10-15 minutes.
3. Grill the salmon fillets for 4-5 minutes on each side, or until the salmon flakes easily with a fork.
4. While the salmon grills, prepare the salad by combining avocado, cherry tomatoes, and fresh parsley in a bowl.
5. Whisk together the vinaigrette ingredients in a small bowl and drizzle over the salad. Toss gently to combine.
6. Serve the grilled salmon with the avocado and tomato salad on the side.

This Mediterranean Grilled Salmon with Avocado & Tomato Salad is a vibrant and nourishing low-carb lunch option. The grilled salmon provides a rich source of omega-3 fatty acids, while the creamy avocado and juicy tomatoes bring a fresh, satisfying element to the dish. The light vinaigrette ties everything together, adding a zesty punch. Perfect for anyone on a keto or paleo diet, this meal is not only quick and easy to prepare but also packed with healthy fats, protein, and fresh vegetables, making it an excellent choice for a fulfilling, low-carb lunch.

Note: More recipes are coming soon