25+ Easy Friday Paleo Rice Cooker Recipes for Meal

Are you tired of spending hours in the kitchen preparing meals for the week, especially on busy Fridays?

If you’re following a Paleo diet, you might find it challenging to create a delicious and nutritious lunch or dinner that fits within your dietary restrictions while still saving time.

Enter the rice cooker – your ultimate kitchen companion! Not just for cooking rice, this versatile tool can be used to prepare a wide variety of Paleo-friendly meals.

From hearty casseroles to fresh salads and stir-fries, a rice cooker can make meal prep a breeze.

In this blog, we’ve compiled 25+ incredible Paleo rice cooker recipes that are perfect for a Friday lunch or dinner.

These recipes are quick, easy, and packed with flavor, making them an excellent choice to wrap up the week while staying on track with your Paleo lifestyle.

Whether you’re looking for a light, fresh meal or something hearty to keep you full until the weekend, you’ll find a recipe that suits your taste.

25+ Easy Friday Paleo Rice Cooker Recipes for Meal

With these 25+ Paleo rice cooker recipes, you can say goodbye to the stress of figuring out what to eat on busy Fridays.

These recipes are not only simple to make but also full of delicious, wholesome ingredients that will keep you energized and satisfied.

Using a rice cooker saves you time and effort, giving you more freedom to relax or focus on other activities as you enjoy a nutritious, low-carb meal.

Whether you’re a seasoned Paleo enthusiast or just starting out, these recipes offer something for everyone.

So, fire up your rice cooker and enjoy these easy and tasty Paleo meals this Friday!

Paleo Cauliflower Rice with Garlic Shrimp

This delicious low-carb dish combines cauliflower rice with flavorful garlic shrimp, making it a perfect keto-friendly lunch. The cauliflower rice is seasoned with herbs and sautéed to a light, fluffy texture, while the shrimp adds protein and a savory touch. It’s a quick, easy, and nutritious meal that can be prepared in your rice cooker, ideal for a Friday lunch when you’re craving something both satisfying and healthy.

Ingredients:

• 1 medium head of cauliflower, grated into rice-sized pieces
• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp pepper
• Fresh parsley, chopped (for garnish)
• Juice of 1 lemon

Instructions:

1. Begin by grating the cauliflower into rice-sized pieces using a box grater or food processor. Set aside.
2. In your rice cooker, heat the olive oil using the sauté function. Add the garlic and cook for 1-2 minutes, until fragrant.
3. Add the shrimp to the rice cooker, season with paprika, salt, and pepper, and cook for 5-6 minutes until the shrimp turns pink. Remove the shrimp and set them aside.
4. Add the cauliflower rice to the cooker and season with salt and pepper. Stir to combine with the leftover garlic oil. Close the rice cooker lid and cook for 5-7 minutes, or until the cauliflower rice becomes tender but not mushy.
5. Add the cooked shrimp back into the rice cooker. Drizzle with lemon juice and garnish with fresh parsley.
6. Serve immediately and enjoy!

This Paleo Cauliflower Rice with Garlic Shrimp is a fantastic choice for a Friday keto lunch. The dish offers a perfect balance of lean protein and low-carb vegetables, ensuring you stay full and energized throughout the day. The lemony shrimp and fragrant garlic cauliflower rice create a mouthwatering combination, making it a repeat-worthy recipe to enjoy every week.

Paleo Chicken & Veggie Fried “Rice”

This Paleo Chicken & Veggie Fried Rice is a healthy, low-carb version of the classic fried rice, made using cauliflower rice instead of traditional grains. Packed with lean chicken breast, colorful vegetables, and a savory soy-free sauce, this dish brings all the flavors you love from fried rice without the carbs. It’s easy to prepare in a rice cooker, perfect for a Friday lunch that’s both satisfying and nutritious.

Ingredients:

• 1 lb chicken breast, diced
• 1 medium head of cauliflower, grated
• 1/2 cup carrots, diced
• 1/2 cup peas (optional for a Paleo version)
• 2 green onions, chopped
• 2 eggs, beaten
• 2 tbsp coconut aminos (soy sauce alternative)
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp ground ginger
• Salt and pepper to taste

Instructions:

1. Start by grating the cauliflower into rice-sized pieces. Set aside.
2. Heat the olive oil in your rice cooker using the sauté setting. Add the diced chicken, season with salt and pepper, and cook until browned and cooked through, about 6-7 minutes. Remove the chicken from the rice cooker and set aside.
3. In the same rice cooker, add the sesame oil, garlic, and ground ginger. Sauté for about 1 minute until fragrant.
4. Add the grated cauliflower rice, carrots, and peas to the cooker, stirring to combine. Cook for 5-7 minutes until the cauliflower rice becomes tender.
5. Push the rice mixture to one side of the cooker and pour in the beaten eggs on the empty side. Scramble the eggs until fully cooked, then mix them into the cauliflower rice.
6. Add the cooked chicken back to the rice cooker, drizzle with coconut aminos, and stir everything together. Adjust seasoning with salt and pepper as needed.
7. Garnish with chopped green onions and serve immediately.

This Chicken & Veggie Fried “Rice” is a perfect Friday lunch that combines the richness of chicken, the crispiness of veggies, and the lightness of cauliflower rice. It’s quick to make and delivers a satisfying, filling meal while keeping you within your keto or Paleo diet goals. The coconut aminos add a savory depth, and the addition of scrambled eggs gives this dish the classic comfort of fried rice without the carbs. Ideal for meal prepping, you can easily enjoy this all week long!

Paleo Beef and Broccoli “Rice” Bowl

This Paleo Beef and Broccoli “Rice” Bowl is a comforting, nutrient-packed meal that makes an ideal Friday lunch. Using cauliflower rice instead of regular rice keeps it low-carb and Paleo-friendly while the beef and broccoli provide a great source of protein and fiber. The savory sauce adds an extra layer of flavor, making this dish feel indulgent without the guilt.

Ingredients:

• 1 lb beef sirloin or flank steak, thinly sliced
• 1 medium head of cauliflower, grated
• 2 cups broccoli florets
• 1/4 cup coconut aminos
• 2 tbsp olive oil
• 1 tbsp garlic, minced
• 1 tbsp ginger, freshly grated
• 1 tbsp sesame oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Grate the cauliflower into rice-sized pieces. Set aside.
2. In a rice cooker, heat the olive oil using the sauté function. Add the beef and cook until browned, about 5-6 minutes. Remove and set aside.
3. Add the garlic and ginger to the rice cooker, sauté for 1 minute until fragrant. Then add the broccoli florets and a pinch of salt, sautéing for another 3-4 minutes.
4. Add the grated cauliflower rice to the rice cooker, and season with salt and pepper. Close the lid and cook for about 5-7 minutes until the cauliflower rice is tender and the broccoli is cooked.
5. Drizzle the coconut aminos and sesame oil over the mixture, and add the cooked beef back into the rice cooker. Stir everything together until well combined.
6. Garnish with fresh cilantro and serve hot.

This Beef and Broccoli “Rice” Bowl is a satisfying Paleo dish that combines juicy beef with tender broccoli and cauliflower rice for a hearty and nutritious meal. The addition of coconut aminos and sesame oil gives this dish an Asian-inspired flavor profile that’s both rich and light. It’s perfect for a quick Friday lunch or even a dinner, and the combination of beef and veggies makes it both filling and low in carbs. You can easily prepare this recipe for meal prep, making it a go-to for the week ahead.

Paleo Salmon and Spinach Cauliflower Rice Bowl

This Paleo Salmon and Spinach Cauliflower Rice Bowl is a nutrient-dense, low-carb meal that’s perfect for a keto-friendly Friday lunch. With the combination of omega-3-rich salmon, antioxidant-packed spinach, and fiber-filled cauliflower rice, this dish is not only healthy but incredibly satisfying. It’s quick to prepare in your rice cooker, making it a great option for busy days.

Ingredients:

• 2 salmon fillets
• 1 medium head of cauliflower, grated
• 2 cups fresh spinach
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 2 garlic cloves, minced
• Salt and pepper to taste
• 1 tbsp fresh dill or parsley for garnish

Instructions:

1. Grate the cauliflower into rice-sized pieces and set aside.
2. Season the salmon fillets with salt, pepper, and a drizzle of olive oil. In your rice cooker, heat the olive oil on the sauté setting. Add the salmon fillets, skin-side down, and cook for 5-6 minutes per side until the fish is cooked through and flaky. Remove from the rice cooker and set aside.
3. In the same rice cooker, add the garlic and sauté for 1-2 minutes. Add the spinach and cook until wilted, about 2-3 minutes.
4. Add the cauliflower rice to the cooker, season with salt and pepper, and cook for 5-7 minutes until tender.
5. Flake the salmon and stir it into the cauliflower rice along with a squeeze of lemon juice.
6. Garnish with fresh dill or parsley and serve hot.

This Salmon and Spinach Cauliflower Rice Bowl is a refreshing, healthy, and satisfying meal for a Friday lunch. The salmon provides essential omega-3 fatty acids, while the cauliflower rice offers a light and nutritious base, complemented by the richness of spinach. It’s an excellent option for those looking for a low-carb, high-protein meal that’s quick to make and packed with essential nutrients.

Paleo Ground Turkey and Zucchini “Rice” Stir-Fry

This Paleo Ground Turkey and Zucchini “Rice” Stir-Fry is a simple yet flavorful dish that offers a complete meal with minimal carbs. Ground turkey provides lean protein, while zucchini adds fiber and moisture, making this a healthy, low-carb lunch option. The cauliflower rice soaks up the delicious stir-fry sauce, creating a satisfying dish that’s perfect for those on a keto or Paleo diet.

Ingredients:

• 1 lb ground turkey
• 1 medium head of cauliflower, grated
• 2 medium zucchinis, sliced thin
• 1/2 onion, chopped
• 2 tbsp olive oil
• 2 tbsp coconut aminos
• 1 tbsp garlic, minced
• 1 tbsp ginger, freshly grated
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Grate the cauliflower into rice-sized pieces and set aside.
2. Heat the olive oil in your rice cooker using the sauté function. Add the ground turkey, season with salt and pepper, and cook until browned, about 6-8 minutes. Remove and set aside.
3. In the same rice cooker, add the garlic, ginger, and onion. Sauté for 2-3 minutes until fragrant.
4. Add the zucchini slices and cook for another 3-4 minutes until slightly softened.
5. Add the grated cauliflower rice to the rice cooker and cook for 5-7 minutes until tender.
6. Drizzle the coconut aminos over the mixture and add the cooked turkey back to the rice cooker. Stir everything together and cook for an additional 2-3 minutes.
7. Garnish with fresh cilantro and serve hot.

This Ground Turkey and Zucchini “Rice” Stir-Fry is a wholesome, low-carb lunch that’s full of flavor and packed with lean protein and veggies. The turkey and zucchini work wonderfully together, and the cauliflower rice serves as the perfect base for this stir-fry. Coconut aminos add a savory depth to the dish without the added sugars of traditional soy sauce. It’s an easy-to-make, nutrient-rich meal that will keep you full and satisfied while adhering to your keto or Paleo diet.

Paleo Beef and Sweet Potato “Rice” Casserole

This Paleo Beef and Sweet Potato “Rice” Casserole is a hearty, comforting meal that makes an excellent Friday lunch. Ground beef pairs with nutrient-dense sweet potatoes and cauliflower rice for a balanced, low-carb, and filling dish. With its rich flavors and satisfying texture, this casserole provides all the comfort of a traditional casserole without the carbs.

Ingredients:

• 1 lb ground beef
• 1 medium head of cauliflower, grated
• 2 medium sweet potatoes, peeled and diced
• 1/2 cup onion, chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Grate the cauliflower into rice-sized pieces and set aside.
2. In your rice cooker, heat the olive oil using the sauté function. Add the ground beef, season with salt, pepper, cumin, and paprika, and cook until browned and fully cooked, about 8-10 minutes. Remove and set aside.
3. In the same rice cooker, add the onion and garlic, and sauté for 2-3 minutes until fragrant.
4. Add the diced sweet potatoes and cauliflower rice to the rice cooker. Stir to combine.
5. Close the lid and cook for 7-10 minutes, until the sweet potatoes are tender and the cauliflower rice is fully cooked.
6. Stir in the cooked ground beef and mix everything together.
7. Garnish with fresh parsley and serve hot.

This Beef and Sweet Potato “Rice” Casserole is a comforting, hearty dish that combines the richness of ground beef with the sweetness of sweet potatoes and the fluffiness of cauliflower rice. It’s a well-rounded, low-carb meal that’s easy to prepare and full of flavor. The cumin and paprika bring a smoky depth to the dish, while the sweet potatoes add a touch of natural sweetness. Perfect for

Paleo Spicy Pork and Bell Pepper “Rice”

This Paleo Spicy Pork and Bell Pepper “Rice” is a flavorful, low-carb dish that packs a punch with its spicy seasoning and tender pork. The combination of ground pork, colorful bell peppers, and cauliflower rice creates a savory, satisfying meal that’s perfect for a Friday lunch. The spicy kick from chili flakes and paprika makes this dish exciting without being overwhelming, and it’s simple to make in your rice cooker.

Ingredients:

• 1 lb ground pork
• 1 medium head of cauliflower, grated
• 2 bell peppers (any color), sliced
• 1 onion, chopped
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp smoked paprika
• 1 tsp chili flakes (adjust to taste)
• 1/2 tsp cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Grate the cauliflower into rice-sized pieces and set aside.
2. Heat the olive oil in your rice cooker using the sauté setting. Add the ground pork and season with salt, pepper, paprika, chili flakes, and cumin. Cook until browned and fully cooked, about 6-8 minutes. Remove and set aside.
3. In the same rice cooker, add the onion and garlic, and sauté for 2-3 minutes until fragrant.
4. Add the bell peppers and sauté for another 3-4 minutes until they soften slightly.
5. Add the grated cauliflower rice and cook for 5-7 minutes until tender.
6. Stir in the cooked ground pork and combine all the ingredients. Cook for another 2-3 minutes to allow the flavors to meld together.
7. Garnish with fresh cilantro and serve hot.

This Spicy Pork and Bell Pepper “Rice” is a fantastic option for a Friday lunch that offers bold flavors with a healthy twist. The ground pork is rich in protein and flavor, while the cauliflower rice serves as the perfect low-carb base. The bell peppers and smoky seasoning add a touch of sweetness and spice, making this dish an exciting addition to your keto or Paleo meal plan. It’s easy to prepare, and the heat from the chili flakes adds the perfect level of kick!

Paleo Shrimp and Asparagus “Rice” Stir-Fry

The Paleo Shrimp and Asparagus “Rice” Stir-Fry is a light and refreshing low-carb dish that makes a great Friday lunch. The shrimp provides a lean source of protein, while the asparagus adds a crisp, slightly sweet flavor. Together with cauliflower rice, this dish is easy to make in your rice cooker and is packed with nutrients to keep you energized and satisfied throughout the day.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 medium head of cauliflower, grated
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1/2 tbsp lemon zest
• 1 tbsp fresh lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Grate the cauliflower into rice-sized pieces and set aside.
2. Heat the olive oil in your rice cooker using the sauté function. Add the shrimp, season with salt, pepper, and lemon zest, and cook until pink and opaque, about 3-4 minutes. Remove from the rice cooker and set aside.
3. In the same rice cooker, add the garlic and sauté for 1 minute until fragrant.
4. Add the asparagus pieces and cook for 3-4 minutes until tender but still crisp.
5. Add the cauliflower rice, season with salt and pepper, and cook for 5-7 minutes until the cauliflower rice is tender and fully cooked.
6. Add the shrimp back to the rice cooker along with the fresh lemon juice, and stir to combine.
7. Garnish with fresh parslhis Shrimp and Asparagus “Rice” Stir-Fry is a light and delicious meal that’s packed with flavor and nutrients. The shrimp is succulent and full of protein, while the asparagus adds a healthy dose of fiber and vitamins. The cauliflower rice ties everything together with its soft, fluffy texture, making it a satisfying and healthy alternative to traditional stir-fried rice. It’s quick to prepare in your rice cooker and is perfect for a fresh and flavorful Friday lunch.

Paleo Eggplant and Ground Lamb “Rice” Casserole

This Paleo Eggplant and Ground Lamb “Rice” Casserole is a hearty, flavorful dish that’s both satisfying and low in carbs. The savory ground lamb pairs wonderfully with tender eggplant and cauliflower rice, creating a filling meal that’s perfect for a Friday lunch. The spices, including cinnamon and cumin, give this casserole a warm, Middle Eastern-inspired flavor that will delight your taste buds.

Ingredients:

• 1 lb ground lamb
• 1 medium head of cauliflower, grated
• 2 medium eggplants, peeled and diced
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp cinnamon
• 1 tsp cumin
• 1/2 tsp turmeric
• Salt and pepper to taste
• Fresh mint for garnish

Instructions:

1. Grate the cauliflower into rice-sized pieces and set aside.
2. Heat the olive oil in your rice cooker using the sauté function. Add the ground lamb and cook, breaking it up with a spoon, until browned and cooked through, about 7-10 minutes. Remove and set aside.
3. In the same rice cooker, add the onion and garlic, and sauté for 2-3 minutes until fragrant.
4. Add the diced eggplant and cook for about 5-7 minutes until soft and browned.
5. Add the cauliflower rice to the rice cooker, followed by the cinnamon, cumin, turmeric, salt, and pepper. Stir to combine.
6. Close the lid and cook for 5-7 minutes until the cauliflower rice is tender.
7. Stir in the cooked lamb and mix well.
8. Garnish with fresh mint and serve hot.

This Eggplant and Ground Lamb “Rice” Casserole offers a unique and flavorful twist on traditional casseroles. The ground lamb adds richness and protein, while the eggplant provides a soft, savory contrast. The cauliflower rice offers the perfect low-carb base, while the warm spices give the dish a Middle Eastern flair. This casserole is both hearty and healthy, making it an ideal choice for a filling, flavorful lunch that will keep you satisfied throughout the day.

aleo Chicken and Mushroom “Rice” Pilaf

This Paleo Chicken and Mushroom “Rice” Pilaf is a comforting, low-carb dish that’s perfect for a Friday lunch. The combination of tender chicken, earthy mushrooms, and cauliflower rice creates a filling, nutrient-packed meal that’s rich in flavor without the carbs. It’s a simple recipe to prepare in your rice cooker, making it an ideal choice for busy days when you want a satisfying, healthy lunch.

Ingredients:

• 1 lb chicken breast, diced
• 1 medium head of cauliflower, grated
• 1 cup mushrooms, sliced
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp thyme
• 1/2 tsp rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Grate the cauliflower into rice-sized pieces and set aside.
2. Heat the olive oil in your rice cooker using the sauté setting. Add the diced chicken breast and cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set aside.
3. In the same rice cooker, add the garlic and onion, sautéing for 2-3 minutes until softened.
4. Add the sliced mushrooms and cook for 5-6 minutes until they release their moisture and start to brown.
5. Add the grated cauliflower rice, thyme, rosemary, salt, and pepper to the rice cooker. Stir to combine and cook for 5-7 minutes until the cauliflower rice is tender.
6. Stir the cooked chicken back into the rice cooker and mix everything together.
7. Garnish with fresh parsley and serve hot.

This Chicken and Mushroom “Rice” Pilaf is a warm, comforting meal that’s rich in protein and packed with flavor. The earthy mushrooms add depth to the dish, while the cauliflower rice offers a light yet satisfying base. It’s perfect for those following a Paleo or keto diet and can be quickly made in your rice cooker. The combination of herbs like thyme and rosemary enhances the natural flavors of the ingredients, making this a savory and delightful lunch to enjoy on a Friday.

Paleo Turkey and Brussels Sprouts “Rice” Casserole

This Paleo Turkey and Brussels Sprouts “Rice” Casserole is a hearty, low-carb dish that’s perfect for a filling Friday lunch. Ground turkey offers lean protein, while Brussels sprouts bring a slightly nutty, earthy flavor that pairs wonderfully with cauliflower rice. This casserole is easy to prepare in your rice cooker and makes for a healthy, comforting meal without the added carbs.

Ingredients:

• 1 lb ground turkey
• 1 medium head of cauliflower, grated
• 2 cups Brussels sprouts, trimmed and halved
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp sage
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Grate the cauliflower into rice-sized pieces and set aside.
2. Heat the olive oil in your rice cooker using the sauté function. Add the ground turkey, season with salt, pepper, garlic powder, and sage, and cook until browned and fully cooked, about 7-8 minutes. Remove and set aside.
3. In the same rice cooker, add the chopped onion and garlic, sautéing for 2-3 minutes until softened.
4. Add the Brussels sprouts and cook for 4-5 minutes until they start to brown and soften.
5. Add the grated cauliflower rice, season with salt and pepper, and stir to combine. Cook for 5-7 minutes until the cauliflower rice is tender.
6. Stir in the cooked ground turkey and mix everything together.
7. Garnish with fresh thyme and serve hot.

This Turkey and Brussels Sprouts “Rice” Casserole is a perfect Friday lunch, combining the lean protein of turkey with the hearty, earthy flavors of Brussels sprouts. The cauliflower rice serves as the ideal low-carb base, absorbing all the savory flavors from the turkey and vegetables. It’s a nutritious and filling meal that’s quick to prepare in your rice cooker and offers a comforting taste of the season with the use of sage and thyme. This casserole is not only Paleo-friendly but also keto-friendly, making it a great addition to your weekly meal plan.

Paleo Spaghetti Squash and Ground Beef “Rice” Bowl

This Paleo Spaghetti Squash and Ground Beef “Rice” Bowl is a healthy, satisfying dish that’s perfect for a filling Friday lunch. The combination of ground beef and roasted spaghetti squash provides plenty of protein and fiber, while the cauliflower rice keeps the dish light and low-carb. It’s an easy, one-bowl meal that’s bursting with flavor, making it an excellent choice for those following a Paleo or keto diet.

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground beef
• 1 medium head of cauliflower, grated
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp oregano
• 1 tsp paprika
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half, remove the seeds, and drizzle with olive oil. Place the halves cut-side down on a baking sheet and roast for 35-40 minutes until the strands of squash can be easily pulled apart with a fork. Once cooked, scrape out the spaghetti strands and set aside.
2. Grate the cauliflower into rice-sized pieces and set aside.
3. Heat the olive oil in your rice cooker using the sauté function. Add the ground beef, season with salt, pepper, paprika, and oregano, and cook until browned and fully cooked, about 7-8 minutes. Remove the beef and set aside.
4. In the same rice cooker, add the garlic and onion, sautéing for 2-3 minutes until softened.
5. Add the grated cauliflower rice to the rice cooker and cook for 5-7 minutes until tender.
6. Stir in the cooked ground beef and roasted spaghetti squash strands. Mix everything together until well combined.This Spaghetti Squash and Ground Beef “Rice” Bowl is a great choice for a Friday lunch that’s both filling and low-carb. The spaghetti squash acts as a healthy, veggie-based alternative to pasta, while the ground beef adds richness and protein. The cauliflower rice provides a fluffy base, absorbing all the delicious flavors of the dish. With its savory seasonings and fresh basil garnish, this bowl offers a satisfying, well-rounded meal that’s perfect for anyone on a Paleo or keto diet.

Paleo Chicken and Broccoli “Rice” Casserole

This Paleo Chicken and Broccoli “Rice” Casserole is a wholesome and comforting meal that’s perfect for a Friday lunch. With tender chicken, nutrient-packed broccoli, and cauliflower rice, this dish is a satisfying, low-carb option. The casserole is seasoned with garlic and lemon, bringing out the natural flavors of the ingredients while staying light and healthy. It’s easy to prepare in a rice cooker and makes for a perfect make-ahead lunch.

Ingredients:

• 1 lb chicken breast, cooked and shredded
• 1 medium head of cauliflower, grated
• 2 cups broccoli florets, chopped
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Grate the cauliflower into rice-sized pieces and set aside.
2. Heat the olive oil in your rice cooker using the sauté function. Add the onion and garlic, sautéing for 2-3 minutes until softened.
3. Add the broccoli florets to the rice cooker and cook for 3-4 minutes until slightly tender.
4. Add the grated cauliflower rice and dried thyme, season with salt and pepper, and stir well. Cook for 5-7 minutes until the cauliflower rice is tender and cooked through.
5. Stir in the shredded chicken and lemon juice, mixing until everything is well combined.
6. Cook for an additional 2-3 minutes to heat through.
7. Garnish with fresh parsley and serve hot.

This Chicken and Broccoli “Rice” Casserole is a nourishing, low-carb lunch option that combines lean protein from chicken and vitamins from broccoli. The cauliflower rice offers the perfect base for this casserole, giving it a light yet filling texture. The addition of garlic and lemon brightens the dish, while the dried thyme adds a comforting depth. It’s an easy-to-make, nutritious meal that’s great for meal prep and will keep you satisfied throughout the day.

Paleo Beef and Spinach “Rice” Stir-Fry

This Paleo Beef and Spinach “Rice” Stir-Fry is a quick and delicious low-carb dish that’s perfect for a Friday lunch. Ground beef, rich in protein, pairs perfectly with fresh spinach and cauliflower rice for a nutrient-dense meal. The stir-fry is seasoned with garlic, ginger, and coconut aminos, giving it a savory flavor that’s also Paleo and keto-friendly. It’s a satisfying meal that’s ready in no time, making it ideal for busy days.

Ingredients:

• 1 lb ground beef
• 1 medium head of cauliflower, grated
• 3 cups fresh spinach
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, freshly grated
• 2 tbsp coconut aminos
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Grate the cauliflower into rice-sized pieces and set aside.
2. Heat the olive oil in your rice cooker using the sauté function. Add the ground beef, season with salt and pepper, and cook until browned, about 6-8 minutes. Remove and set aside.
3. In the same rice cooker, add the garlic and ginger, sautéing for 1-2 minutes until fragrant.
4. Add the chopped onion and cook for 3-4 minutes until softened.
5. Add the spinach to the rice cooker and cook for 2-3 minutes until wilted.
6. Add the cauliflower rice and coconut aminos to the rice cooker, stirring to combine. Cook for 5-7 minutes until the cauliflower rice is tender.
7. Stir the cooked ground beef back into the rice cooker and mix everything together.
8. Garnish with fresh cilantro and serve hot.

This Beef and Spinach “Rice” Stir-Fry is a flavorful, low-carb meal that provides a great balance of protein, greens, and healthy fats. The ground beef adds richness, while the spinach provides vital nutrients, and the cauliflower rice keeps the dish light and satisfying. The use of coconut aminos adds a savory depth without any soy, making it an excellent option for those on a Paleo or keto diet. Quick and easy to make, this stir-fry is a great choice for a nutritious and flavorful Friday lunch.

Paleo Shrimp and Cauliflower “Rice” Salad

This Paleo Shrimp and Cauliflower “Rice” Salad is a light, refreshing, and low-carb meal that’s perfect for a Friday lunch. Packed with protein from shrimp and fiber from cauliflower rice, this salad is filling and nutrient-dense. The dressing, made from olive oil, lemon, and herbs, adds a zesty freshness that perfectly complements the shrimp and veggies. This dish can be made ahead, making it a great option for meal prep.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 medium head of cauliflower, grated
• 1 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 2 tbsp olive oil (for cooking)
• 1 tbsp olive oil (for dressing)
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Grate the cauliflower into rice-sized pieces and set aside.
2. Heat 2 tablespoons of olive oil in your rice cooker using the sauté function. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
3. Add the grated cauliflower rice to the rice cooker and cook for 5-7 minutes until tender. Remove and allow to cool slightly.
4. In a small bowl, whisk together 1 tablespoon of olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
5. In a large bowl, combine the cooked cauliflower rice, shrimp, cucumber, cherry tomatoes, and red onion.
6. Drizzle the dressing over the salad and toss everything together until well combined.
7. Garnish with fresh parsley and serve chilled or at room temperature.

This Shrimp and Cauliflower “Rice” Salad is a light yet satisfying low-carb dish that’s perfect for a refreshing Friday lunch. The shrimp provide lean protein, while the cauliflower rice serves as a filling, low-carb base. The crisp vegetables add texture, and the lemon mustard dressing ties everything together with a fresh, zesty flavor. This salad is perfect for meal prep, and it’s versatile enough to be enjoyed chilled or at room temperature, making it an ideal option for a quick, nutritious, and delicious meal.

Note: More recipes are coming soon!