35+ Easy Friday Paleo Oven Recipes to Kick Off Your Weekend

Fridays are the perfect time to wind down, celebrate the end of the week, and indulge in a comforting, delicious meal.

If you’re following a Paleo lifestyle, you might be looking for ways to make your Friday nights a little more exciting without breaking your healthy eating habits.

That’s where these 35+ Friday Paleo oven recipes come in!

From savory roasted meats to crisp vegetable dishes and even decadent Paleo desserts, these recipes will help you end the week on a flavorful note.

Whether you’re cooking for one or entertaining guests, you’ll find something to satisfy every craving, all while keeping your meals nutritious and easy to prepare.

So, preheat that oven and get ready for some mouth-watering Paleo creations!

35+ Easy Friday Paleo Oven Recipes to Kick Off Your Weekend

By incorporating these 35+ Friday Paleo oven recipes into your routine, you can transform your Friday nights into a celebration of great food and healthy living.

The best part?

Each recipe is designed to be both delicious and nutritious, helping you stick to your Paleo lifestyle while still enjoying the comforts of a well-deserved weekend treat.

Whether you’re hosting a gathering or simply treating yourself to something special after a long week, these oven-based recipes are the perfect way to kick off your weekend.

So, gather your ingredients, preheat the oven, and enjoy a tasty, Paleo-friendly feast that’ll leave you feeling satisfied and ready for the weekend ahead!

Baked Lemon Herb Salmon with Asparagus

This simple yet flavorful dish combines tender salmon fillets with fresh asparagus, all baked to perfection with a zesty lemon herb seasoning. It’s an ideal low-carb, keto-friendly lunch that is packed with protein, healthy fats, and fiber. The oven does all the work, making it a perfect dish for a busy Friday.

Ingredients:

• 2 salmon fillets
• 1 bunch of asparagus, trimmed
• 2 tbsp olive oil
• 1 lemon (zested and sliced)
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper or foil for easy cleanup.
3. Place the salmon fillets on the baking sheet and drizzle with olive oil.
4. Sprinkle garlic, oregano, thyme, salt, and pepper over the fillets.
5. Arrange lemon slices on top of the salmon and scatter the zest around.
6. Place the trimmed asparagus around the salmon, drizzling a little olive oil and seasoning with salt and pepper.
7. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
8. Serve immediately with the roasted asparagus on the side.

This Baked Lemon Herb Salmon with Asparagus is not only a satisfying meal but also a healthy, nutrient-dense option for those following a keto or Paleo lifestyle. The combination of omega-3-rich salmon and fiber-packed asparagus ensures you stay full and energized. The lemony, herby flavors brighten up the dish, making it a delightful choice for your Friday lunch. Plus, it’s quick and easy, leaving you more time to unwind after a busy week.

Keto Chicken Parmesan

This Keto Chicken Parmesan is a flavorful, low-carb alternative to the classic dish. Using almond flour and Parmesan cheese as a breading, this dish delivers the crispy, golden exterior of traditional chicken Parmesan without the carbs. Baked in the oven, this recipe is simple to prepare and perfect for a satisfying, guilt-free lunch.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup almond flour
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• 1 cup sugar-free marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Mix almond flour, Parmesan cheese, salt, and pepper in a shallow bowl.
3. Dip each chicken breast into the beaten egg, then coat in the almond flour mixture, pressing gently to adhere.
4. Heat olive oil in a skillet over medium heat. Sear each chicken breast for 2-3 minutes per side until golden brown.
5. Transfer the chicken breasts to a baking dish. Top each piece with marinara sauce and shredded mozzarella cheese.
6. Bake for 15-20 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
7. Garnish with fresh basil and serve hot.

Keto Chicken Parmesan is a perfect Friday lunch choice when you’re craving comfort food but need to stick to your low-carb goals. The crispy almond flour crust paired with tangy marinara sauce and melty mozzarella creates a satisfying meal without the carbs from traditional breadcrumbs. Whether you’re enjoying it on its own or with a side of roasted vegetables, this dish makes the ideal balance of flavor and nutrition for a busy day.

Baked Zucchini Boats with Ground Turkey and Spinach

These Baked Zucchini Boats are an excellent option for a low-carb, Paleo, and keto-friendly lunch. Filled with a savory mixture of ground turkey, spinach, and spices, these zucchini boats are both light and satisfying. The zucchini’s natural sweetness pairs perfectly with the savory filling, making for a balanced, nutrient-packed dish.

Ingredients:

• 4 medium zucchinis
• 1 lb ground turkey
• 1 cup fresh spinach, chopped
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese (optional for topping)
• Olive oil for drizzling
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the zucchinis in half lengthwise and scoop out the centers to create “boats.” Drizzle with olive oil and season with salt and pepper. Set aside.
3. Heat a skillet over medium heat and add the ground turkey. Cook until browned, breaking it up into crumbles.
4. Add onion, garlic, spinach, Italian seasoning, and red pepper flakes to the turkey and cook for another 3-4 minutes, until the spinach wilts and the mixture is well combined.
5. Spoon the turkey mixture into the zucchini boats, filling them evenly.
6. Place the stuffed zucchinis on a baking sheet and bake for 20-25 minutes or until the zucchini is tender and the filling is golden.
7. Optionally, top with grated Parmesan cheese in the last 5 minutes of baking for extra flavor.

Baked Zucchini Boats with Ground Turkey and Spinach are a fantastic choice for a low-carb lunch that won’t leave you feeling deprived. The zucchini acts as the perfect vessel for a savory turkey and spinach filling, making this dish both delicious and nutritious. With healthy fats, protein, and fiber, it’s a well-rounded meal that fits within both Paleo and keto diets. The dish is not only full of flavor but also quick to prepare, leaving you with more time to relax on a Friday afternoon.

Baked Chicken Thighs with Roasted Vegetables

This hearty Baked Chicken Thighs with Roasted Vegetables recipe is an easy, one-pan meal that delivers on both flavor and nutrition. The chicken thighs are seasoned with a smoky blend of spices and baked until crispy on the outside and juicy on the inside. The accompanying roasted vegetables—like Brussels sprouts, carrots, and cauliflower—add a variety of flavors and textures, making this a complete meal perfect for your Friday lunch.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 cup Brussels sprouts, halved
• 2 medium carrots, cut into rounds
• 1/2 head of cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried thyme
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Line a large baking sheet with parchment paper.
3. Season the chicken thighs with smoked paprika, garlic powder, dried thyme, salt, and pepper. Drizzle with olive oil and rub the seasoning into the skin.
4. Arrange the chicken thighs on one side of the baking sheet.
5. On the other side, spread the Brussels sprouts, carrots, and cauliflower. Drizzle the vegetables with olive oil, and season with salt and pepper.
6. Roast in the oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
7. Serve hot, with the crispy chicken thighs alongside the roasted vegetables.

Baked Chicken Thighs with Roasted Vegetables is a satisfying and nutritious meal that’s perfect for the Paleo and keto diets. The juicy, flavorful chicken paired with caramelized vegetables makes for a well-rounded dish that will keep you full for hours. It’s a one-pan meal, making cleanup a breeze, and the smoky spices bring out the best in both the chicken and the veggies. A wholesome, low-carb option to kickstart your weekend!

Paleo Beef and Broccoli Casserole

This Paleo Beef and Broccoli Casserole combines ground beef, tender broccoli, and a creamy, dairy-free sauce that’s both comforting and nutritious. The dish is baked to perfection in the oven, with a golden, slightly crispy top that makes it a great choice for a satisfying Friday lunch. It’s rich in protein, healthy fats, and fiber, and completely compliant with Paleo and keto diets.

Ingredients:

• 1 lb ground beef (preferably grass-fed)
• 3 cups broccoli florets
• 1/2 onion, chopped
• 1/2 cup coconut milk (full-fat)
• 1/4 cup almond flour
• 1 tbsp coconut oil
• 1 tbsp garlic powder
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the coconut oil in a large skillet over medium heat. Add the ground beef and onion, cooking until browned. Drain excess fat if necessary.
3. Stir in the garlic powder, dried oregano, salt, and pepper, and then add the coconut milk and almond flour. Cook for an additional 2-3 minutes until the mixture thickens into a creamy sauce.
4. Steam the broccoli florets until tender, about 5-7 minutes.
5. In a large baking dish, combine the beef mixture with the steamed broccoli, mixing thoroughly.
6. Bake the casserole for 20-25 minutes, or until the top is slightly golden.
7. Serve warm, garnished with fresh herbs if desired.

This Paleo Beef and Broccoli Casserole is a comforting, hearty dish that’s packed with protein, healthy fats, and fiber, making it an excellent option for a Friday lunch. The creamy, flavorful sauce ties the beef and broccoli together beautifully, while the almond flour helps create the perfect texture. This dish is a great way to enjoy a family-friendly meal that’s both keto and Paleo-compliant, providing a filling and nourishing meal to kick off the weekend.

Baked Pork Tenderloin with Cauliflower Mash

This Baked Pork Tenderloin with Cauliflower Mash is a delicious and satisfying low-carb, keto-friendly meal. The tenderloin is perfectly seasoned with herbs and baked to juicy perfection, while the cauliflower mash offers a creamy, comforting alternative to mashed potatoes. Together, they create a wholesome and flavorful meal that makes for an ideal lunch to enjoy after a long week.

Ingredients:

• 1 lb pork tenderloin
• 1 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 head of cauliflower, cut into florets
• 1/4 cup coconut milk (full-fat)
• 2 tbsp ghee or olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Rub the pork tenderloin with olive oil, rosemary, garlic powder, salt, and pepper.
3. Place the pork tenderloin on a baking sheet and roast for 25-30 minutes, or until it reaches an internal temperature of 145°F (63°C). Let rest for 5 minutes before slicing.
4. Meanwhile, steam the cauliflower florets until soft, about 10-12 minutes.
5. In a food processor, blend the steamed cauliflower with coconut milk and ghee until smooth and creamy. Season with salt and pepper.
6. Serve the sliced pork tenderloin with a generous portion of cauliflower mash.

Baked Pork Tenderloin with Cauliflower Mash is a comforting yet low-carb lunch that satisfies both your cravings and dietary needs. The juicy pork tenderloin, seasoned with aromatic rosemary and garlic, pairs beautifully with the creamy, velvety cauliflower mash. This dish is not only keto and Paleo-friendly but also a great way to enjoy a flavorful, hearty meal without the carbs. It’s a filling, nourishing option to look forward to at the end of the week.

Baked Stuffed Bell Peppers with Ground Turkey

These Baked Stuffed Bell Peppers with Ground Turkey are a colorful and nutritious meal packed with protein, healthy fats, and fiber. The bell peppers are filled with a savory mixture of ground turkey, cauliflower rice, and spices, then baked until tender. This dish is easy to make, filling, and a perfect way to enjoy a flavorful, low-carb lunch.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground turkey
• 1 cup cauliflower rice (fresh or frozen)
• 1/2 onion, finely chopped
• 1 can (14 oz) diced tomatoes, drained
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper, to taste
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove the seeds and membranes.
3. In a large skillet, heat olive oil over medium heat. Add the ground turkey and cook until browned.
4. Add the onion, garlic, chili powder, cumin, paprika, salt, and pepper, and cook for another 3-4 minutes until fragrant.
5. Stir in the cauliflower rice and diced tomatoes, and cook for an additional 5 minutes. Taste and adjust seasoning as needed.
6. Stuff each bell pepper with the turkey mixture and place the stuffed peppers in a baking dish.
7. Drizzle with a little olive oil and cover with foil. Bake for 25-30 minutes, until the peppers are tender.
8. Serve hot and enjoy!

Baked Stuffed Bell Peppers with Ground Turkey are a healthy, low-carb lunch option that’s packed with flavor and nutrition. The combination of seasoned ground turkey, cauliflower rice, and fresh vegetables provides a satisfying, well-balanced meal. The bell peppers bring a natural sweetness that complements the savory filling, making this dish a perfect choice for anyone looking to stick to a keto or Paleo diet while enjoying a flavorful and filling meal.

Herb-Crusted Pork Chops with Roasted Brussels Sprouts

These Herb-Crusted Pork Chops with Roasted Brussels Sprouts are a simple yet flavorful meal that combines juicy, tender pork with crispy Brussels sprouts. The pork chops are coated in a fragrant herb crust, and the Brussels sprouts are roasted to perfection with olive oil and garlic. This oven-baked dish is a low-carb, keto-friendly choice for a satisfying Friday lunch.

Ingredients:

• 4 bone-in pork chops
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp garlic powder
• Salt and pepper, to taste
• 2 cups Brussels sprouts, halved
• 2 cloves garlic, minced
• 1 tbsp olive oil (for Brussels sprouts)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Rub the pork chops with olive oil, thyme, rosemary, garlic powder, salt, and pepper. Set aside.
3. In a bowl, toss the halved Brussels sprouts with olive oil, garlic, salt, and pepper.
4. Heat a large oven-safe skillet over medium-high heat. Sear the pork chops for 2-3 minutes per side until golden brown.
5. Remove the pork chops from the skillet and set them aside. Add the Brussels sprouts to the skillet, spreading them evenly around the pan.
6. Place the skillet in the oven and bake for 20-25 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the Brussels sprouts are tender and crispy.
7. Serve the pork chops with the roasted Brussels sprouts on the side.

Herb-Crusted Pork Chops with Roasted Brussels Sprouts are an excellent Friday lunch that’s both flavorful and nourishing. The pork chops, with their aromatic herb crust, provide a juicy and savory main, while the Brussels sprouts add a crispy texture and earthy flavor. This low-carb dish is full of healthy fats, protein, and fiber, making it a filling, keto-friendly option for those looking for a delicious and wholesome lunch.

Baked Chicken and Zucchini Fritters

Baked Chicken and Zucchini Fritters are a savory, low-carb alternative to traditional fried fritters. Made with ground chicken, shredded zucchini, and a blend of herbs and spices, these fritters are baked in the oven until golden and crispy on the outside. They’re a great Paleo and keto-friendly lunch option that’s easy to make and full of flavor.

Ingredients:

• 1 lb ground chicken
• 1 medium zucchini, grated
• 1/4 cup almond flour
• 1 egg, beaten
• 1/4 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp dried oregano
• Salt and pepper, to taste
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the grated zucchini in a clean kitchen towel and squeeze out the excess moisture.
3. In a large bowl, combine the ground chicken, grated zucchini, almond flour, egg, garlic powder, onion powder, oregano, salt, and pepper. Mix until well combined.
4. Form the mixture into small patties and place them on a baking sheet lined with parchment paper.
5. Drizzle the fritters with a little olive oil.
6. Bake for 20-25 minutes, or until the fritters are golden brown and cooked through.
7. Serve hot with a side of fresh salad or avocado slices.

Baked Chicken and Zucchini Fritters are a light and flavorful option for a low-carb lunch. The combination of ground chicken and zucchini provides lean protein and fiber, while the almond flour gives the fritters a crispy texture without the carbs of traditional breadcrumbs. These fritters are versatile and can be enjoyed with a variety of dips or sides, making them a perfect choice for anyone following a Paleo or keto diet. They’re simple to make, filling, and ideal for a healthy, satisfying Friday lunch.

Baked Lemon Garlic Shrimp and Broccoli

This Baked Lemon Garlic Shrimp and Broccoli is a quick and healthy low-carb meal packed with protein and fiber. The shrimp are marinated in a zesty lemon garlic sauce and baked to perfection alongside tender roasted broccoli. This dish is fresh, light, and full of flavor, making it an ideal Paleo and keto-friendly option for lunch.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 medium head of broccoli, cut into florets
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 lemon (zested and juiced)
• 1 tsp dried oregano
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, combine the shrimp, olive oil, garlic, lemon zest, lemon juice, oregano, salt, and pepper. Toss well and let it marinate for 10-15 minutes.
3. Place the broccoli florets on a baking sheet and drizzle with olive oil, salt, and pepper.
4. Arrange the marinated shrimp on the baking sheet, nestling them between the broccoli florets.
5. Bake for 10-12 minutes, or until the shrimp are pink and cooked through, and the broccoli is tender.
6. Garnish with fresh parsley before serving.

Baked Lemon Garlic Shrimp and Broccoli is a light and refreshing dish that delivers a burst of flavor in every bite. The shrimp, infused with the bright, zesty lemon and garlic, pair perfectly with the roasted broccoli. This low-carb, keto-friendly recipe is not only delicious but also quick and easy to prepare, making it a great choice for a healthy and satisfying Friday lunch. The combination of protein and fiber ensures you feel full and energized, and it’s a great way to kickstart your weekend.

Baked Chicken Caprese

This Baked Chicken Caprese is a delicious and fresh twist on the classic Caprese salad, with juicy chicken breasts topped with fresh mozzarella, basil, and a tangy balsamic glaze. It’s a simple, flavorful dish that’s low in carbs and packed with protein and healthy fats, making it a perfect lunch for those following a Paleo or keto diet.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 cup fresh mozzarella, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, torn
• 2 tbsp balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Rub the chicken breasts with olive oil, salt, and pepper, and place them in a baking dish.
3. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
4. While the chicken is baking, heat the balsamic vinegar in a small saucepan over medium heat. Simmer for 5-7 minutes, until it thickens into a glaze.
5. Once the chicken is cooked, top each breast with a few slices of mozzarella, halved cherry tomatoes, and torn basil leaves.
6. Return the chicken to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
7. Drizzle with the balsamic glaze before serving.

Baked Chicken Caprese is a perfect balance of flavors—tender chicken, creamy mozzarella, juicy tomatoes, and fragrant basil. The balsamic glaze adds a rich, tangy finish that ties the whole dish together. This simple yet elegant low-carb meal is not only Keto and Paleo-friendly, but it’s also packed with protein and healthy fats, making it an excellent choice for a satisfying and nutritious lunch. It’s a great option when you’re craving something light yet filling on a Friday.

Baked Eggplant Parmesan (Paleo & Keto Version)

This Baked Eggplant Parmesan offers a delicious, low-carb alternative to the traditional dish. The eggplant is coated in a mixture of almond flour and Parmesan cheese for a crispy, golden crust, and then topped with marinara sauce and mozzarella cheese. It’s an easy-to-make, comforting, and satisfying dish that’s perfect for a Paleo and keto-friendly lunch.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1/2 cup almond flour
• 1/2 cup grated Parmesan cheese
• 2 eggs, beaten
• 1 cup sugar-free marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1 tsp dried oregano
• Salt and pepper, to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the sliced eggplant on a paper towel and sprinkle with salt. Let it sit for 10-15 minutes to draw out excess moisture, then pat dry.
3. In a shallow bowl, combine almond flour, Parmesan cheese, salt, and pepper. In another bowl, beat the eggs.
4. Dip each eggplant slice into the egg, then coat with the almond flour mixture, pressing gently to adhere.
5. Arrange the coated eggplant slices in a single layer on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
7. Once the eggplant is cooked, top each slice with marinara sauce and shredded mozzarella.
8. Return the eggplant to the oven and bake for an additional 5-7 minutes, until the cheese is melted and bubbly.
9. Garnish with fresh basil leaves before serving.

Baked Eggplant Parmesan is a savory and satisfying dish that’s perfect for a low-carb, keto, or Paleo lunch. The crispy almond flour crust provides a delightful crunch, while the melty mozzarella and rich marinara sauce bring all the flavors together. It’s a comforting, guilt-free alternative to traditional eggplant Parmesan, making it a great option for anyone looking to enjoy their favorite flavors without the carbs. This dish is both filling and nutritious, making it an excellent choice to enjoy on a Friday.

Baked Salmon with Asparagus and Lemon

Baked Salmon with Asparagus and Lemon is a light yet flavorful meal that’s packed with healthy fats and omega-3s from the salmon. Paired with roasted asparagus, this dish is simple to prepare and full of nutrients, making it the perfect Paleo and keto-friendly lunch. The lemon adds a refreshing, zesty kick, while the salmon remains tender and juicy.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 1 lemon, thinly sliced
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the salmon fillets and asparagus on a baking sheet lined with parchment paper.
3. Drizzle olive oil over the salmon and asparagus. Sprinkle with garlic, salt, and pepper.
4. Arrange the lemon slices on top of the salmon fillets.
5. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender.
6. Garnish with fresh parsley before serving.

Baked Salmon with Asparagus and Lemon is a fresh and light lunch that’s perfect for those on a low-carb, keto, or Paleo diet. The salmon provides a rich source of healthy fats and protein, while the asparagus adds fiber and antioxidants. The lemon and garlic elevate the dish with their bright, aromatic flavors, making this meal both simple and satisfying. It’s an excellent way to enjoy a flavorful, nutrient-packed dish that’s quick to prepare and perfect for a Friday lunch.

Baked Zucchini Lasagna (Paleo & Keto Version)

This Baked Zucchini Lasagna is a delicious, low-carb alternative to traditional lasagna, using thinly sliced zucchini instead of pasta. Layered with a rich meat sauce made from ground beef, marinara, and cheese, it’s a comforting and filling dish. This Paleo and keto-friendly version offers all the flavors of classic lasagna without the carbs, making it the perfect dish for a healthy lunch.

Ingredients:

• 2 large zucchinis, sliced thinly lengthwise
• 1 lb ground beef (or turkey)
• 1 cup sugar-free marinara sauce
• 1/2 cup ricotta cheese (or dairy-free alternative)
• 1/2 cup shredded mozzarella cheese (or dairy-free alternative)
• 1/4 cup grated Parmesan cheese (optional)
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper, to taste
• Fresh basil, chopped for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, cook the ground beef over medium heat until browned. Add the marinara sauce, basil, oregano, salt, and pepper. Simmer for 5-7 minutes.
3. While the meat sauce is simmering, use a paper towel to pat the zucchini slices dry to remove excess moisture.
4. In a baking dish, layer the zucchini slices, followed by a layer of meat sauce, a layer of ricotta, and a sprinkle of mozzarella. Repeat the layers, finishing with a layer of mozzarella on top.
5. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and slightly golden.
6. Garnish with fresh basil before serving.

Baked Zucchini Lasagna is a hearty and comforting meal that perfectly mimics the flavors of traditional lasagna while being completely low-carb and keto-friendly. The zucchini provides a healthy, fiber-rich alternative to pasta, while the savory meat sauce and melted cheese make each bite satisfying. This dish is perfect for anyone looking for a healthier, guilt-free version of a classic Italian favorite. It’s a great option for a Friday lunch that will keep you full and nourished without the carbs.

Baked Buffalo Chicken Drumsticks

Baked Buffalo Chicken Drumsticks are a flavorful and spicy option for a Paleo and keto-friendly lunch. The drumsticks are coated in a tangy buffalo sauce, then baked until crispy on the outside and juicy on the inside. This dish is simple to prepare and is a great choice for anyone craving bold flavors while staying within their low-carb dietary goals.

Ingredients:

• 6 chicken drumsticks
• 2 tbsp olive oil
• 1/4 cup hot sauce (make sure it’s sugar-free)
• 1 tbsp apple cider vinegar
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper, to taste
• Fresh cilantro, chopped for garnish

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a small bowl, combine the hot sauce, apple cider vinegar, garlic powder, onion powder, salt, and pepper.
3. Drizzle olive oil over the chicken drumsticks and rub it in to coat evenly. Then pour the buffalo sauce mixture over the drumsticks and toss to coat.
4. Place the drumsticks on a baking sheet lined with parchment paper.
5. Bake for 35-40 minutes, flipping halfway through, until the chicken is cooked through and the skin is crispy.
6. Garnish with fresh cilantro before serving.

Baked Buffalo Chicken Drumsticks are a bold and flavorful option that will satisfy your craving for something spicy while being keto and Paleo-friendly. The combination of tangy buffalo sauce and crispy, juicy chicken creates a satisfying meal that’s both easy to make and delicious. These drumsticks are perfect for anyone who loves bold flavors and is looking for a low-carb lunch that will keep them full and energized. Serve with a side of fresh veggies or a light salad for a complete meal.

Note: More recipes are coming soon!