35+ Nutritious Friday Paleo Vegetarian Recipes for Your Dinner

Looking for fresh, healthy, and easy-to-make recipes that fit your Paleo and vegetarian lifestyle? You’ve come to the right place!

Fridays are the perfect day to wind down from the week and enjoy a meal that is both nourishing and satisfying.

Whether you’re craving something light and refreshing or hearty and filling, this collection of Friday Paleo vegetarian recipes will inspire your weekend meals.

These dishes not only align with Paleo principles but also offer a variety of plant-based options, making them perfect for vegetarians who want to stick to clean, wholesome eating.

So, let’s dive into these delicious, nutrient-packed recipes that will make your Fridays feel like a celebration of good food!

35+ Nutritious Friday Paleo Vegetarian Recipes for Your Dinner

With these mouthwatering Friday Paleo vegetarian recipes, you have the perfect excuse to unwind with a wholesome and delicious meal.

From fresh salads to comforting casseroles, these recipes will keep you satisfied and energized through the weekend.

The beauty of Paleo vegetarian meals is in their simplicity—clean, fresh ingredients that nourish your body and mind.

So next time Friday rolls around, give these recipes a try and treat yourself to a delicious, nutritious dinner that’s perfect for the end of the week.

Zucchini Noodles with Avocado Pesto

This dish offers a creamy, nutrient-packed twist on traditional pasta using zucchini noodles. The avocado pesto, made with ripe avocado, fresh basil, and olive oil, adds a rich, satisfying flavor while keeping things low-carb and paleo-friendly. Perfect for a light yet filling lunch, it’s a great choice for those looking to enjoy a healthy, keto-friendly, and vegetarian meal.

Ingredients:

• 2 large zucchinis (spiralized into noodles)
• 1 ripe avocado
• 1 cup fresh basil leaves
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic
• Salt and pepper to taste
• 1/4 cup pine nuts or walnuts (optional)

Instructions:

1. Using a spiralizer, create zucchini noodles from the zucchinis and set them aside.
2. In a blender or food processor, combine the avocado, basil, olive oil, lemon juice, garlic, and nuts (if using). Process until smooth, adding salt and pepper to taste.
3. Toss the zucchini noodles with the avocado pesto until well-coated.
4. Serve immediately, or refrigerate for later use.

This Zucchini Noodles with Avocado Pesto recipe is an ideal option for a paleo and keto-friendly lunch. The combination of creamy avocado and fresh basil provides a delicious and filling base for the zucchini noodles. Not only is it packed with healthy fats, but it’s also light, making it perfect for those following a low-carb or vegetarian diet. Plus, it’s a fantastic way to incorporate more veggies into your meals without sacrificing flavor or texture.

Cauliflower Fried Rice

This cauliflower fried rice is a low-carb, paleo-friendly twist on the classic fried rice dish. Instead of traditional rice, grated cauliflower serves as a perfect base. Tossed with fresh vegetables, coconut aminos, and a hint of garlic and ginger, this dish delivers all the satisfying flavors of fried rice but with fewer carbs. It’s a great way to indulge in comfort food without derailing your healthy eating habits.

Ingredients:

• 1 medium head of cauliflower (grated into rice-sized pieces)
• 2 tablespoons coconut oil
• 1/2 cup diced carrots
• 1/2 cup peas
• 1/4 cup chopped green onions
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons coconut aminos (or tamari for gluten-free option)
• Salt and pepper to taste

Instructions:

1. Grate the cauliflower using a food processor or box grater to create rice-sized pieces.
2. Heat the coconut oil in a large pan or wok over medium heat. Add the garlic and ginger and sauté for about 1 minute, or until fragrant.
3. Add the diced carrots and peas, cooking for 3-4 minutes until the vegetables are tender.
4. Add the cauliflower rice to the pan and stir well. Cook for another 5-7 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
5. Add the coconut aminos and green onions, season with salt and pepper, and cook for another 1-2 minutes.
6. Serve hot, garnished with extra green onions or sesame seeds if desired.

This Cauliflower Fried Rice is the perfect keto-friendly and vegetarian alternative to traditional fried rice. It’s a quick and easy dish to prepare, making it ideal for busy weeknights or meal prep. The cauliflower base offers a light and fluffy texture, while the mix of vegetables and savory coconut aminos adds all the flavor you crave from fried rice. It’s also versatile, allowing you to add other veggies or protein sources as you like, making it a customizable and healthy choice for any low-carb lunch.

Spaghetti Squash Primavera

Spaghetti squash is a fantastic low-carb substitute for pasta, and when paired with a colorful array of fresh vegetables and a light olive oil dressing, it becomes a satisfying meal that fits perfectly into both paleo and keto diets. This Spaghetti Squash Primavera is a nutrient-dense dish filled with vibrant vegetables and aromatic herbs, making it a flavorful and healthy option for a quick lunch.

Ingredients:

• 1 medium spaghetti squash
• 1 cup cherry tomatoes, halved
• 1 bell pepper, thinly sliced
• 1 zucchini, sliced
• 1/2 red onion, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Fresh basil leaves for garnish
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper.
2. Place the squash halves cut side down on a baking sheet and roast for about 35-40 minutes, or until the squash is tender.
3. While the squash is roasting, heat the olive oil in a large pan over medium heat. Add the onion, bell pepper, zucchini, and cherry tomatoes. Sauté for about 5-7 minutes, or until the vegetables are soft.
4. Once the squash is done, use a fork to scrape out the flesh, creating spaghetti-like strands.
5. Toss the spaghetti squash strands with the sautéed vegetables and season with oregano, garlic powder, salt, and pepper.
6. Garnish with fresh basil before serving.

Spaghetti Squash Primavera is an excellent choice for anyone following a low-carb, keto, or paleo diet. It’s light yet full of flavor, and the combination of roasted squash and sautéed vegetables creates a satisfying and nutritious meal. The dish is easily customizable, allowing you to add other vegetables or even vegan cheese if desired. With its fresh ingredients and minimal cooking time, this dish is perfect for a healthy and hearty lunch that will keep you feeling full and energized throughout the day.

ggplant “Lasagna” with Zucchini Noodles

This creative eggplant lasagna substitutes traditional pasta with thin slices of eggplant and zucchini noodles, making it a perfect low-carb, keto-friendly alternative to the classic dish. Layered with rich tomato sauce, fresh basil, and a sprinkle of nutritional yeast for a cheesy flavor, this eggplant “lasagna” is a satisfying and healthy vegetarian lunch that fits perfectly into a paleo or keto diet.

Ingredients:

• 2 large eggplants, thinly sliced
• 2 zucchinis, spiralized into noodles
• 2 cups tomato sauce (sugar-free)
• 1/4 cup nutritional yeast
• 1 tablespoon olive oil
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• 1 teaspoon garlic powder

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the eggplants lengthwise into thin slices, then place them on a baking sheet, brush lightly with olive oil, and sprinkle with salt and pepper. Roast for 15-20 minutes, until soft and golden.
3. While the eggplant is roasting, spiralize the zucchinis into noodles and set aside.
4. In a baking dish, spread a layer of tomato sauce on the bottom. Add a layer of roasted eggplant slices, followed by zucchini noodles. Repeat the layers until all ingredients are used, finishing with a layer of tomato sauce.
5. Sprinkle the top with nutritional yeast, garlic powder, and fresh basil.
6. Bake for 20-25 minutes, until bubbly and golden on top.
7. Serve hot, garnished with additional fresh basil if desired.

Eggplant “Lasagna” with Zucchini Noodles is a delicious and inventive way to enjoy a low-carb, vegetarian lasagna that feels indulgent without the carbs. The roasted eggplant provides a hearty base, while the zucchini noodles add a fresh texture, making this dish a nutritious and filling lunch. It’s a great option for meal prep, as it holds up well in the fridge and is packed with vitamins and healthy fats. The nutritional yeast adds a cheesy flavor without dairy, making it an ideal choice for those following a vegan or dairy-free keto diet.

Roasted Brussels Sprouts & Cauliflower Rice Stir-Fry

This Roasted Brussels Sprouts & Cauliflower Rice Stir-Fry is a satisfying and nutrient-packed dish that combines roasted Brussels sprouts with cauliflower rice and a mix of fresh herbs. The roasted Brussels sprouts bring a savory flavor, while the cauliflower rice adds a low-carb base. Perfect for a light and filling lunch, this dish is both paleo and keto-friendly and easy to customize with your favorite vegetables or protein sources.

Ingredients:

• 2 cups Brussels sprouts, halved
• 1 medium head of cauliflower, grated or riced
• 1 tablespoon coconut oil
• 1/2 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 2 tablespoons coconut aminos
• Salt and pepper to taste
• 1 teaspoon smoked paprika
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the halved Brussels sprouts in coconut oil, salt, and pepper, and spread them in a single layer on a baking sheet. Roast for 20-25 minutes, until crispy on the edges.
3. While the Brussels sprouts are roasting, heat the coconut oil in a large pan over medium heat. Add the onion, bell pepper, and garlic, and sauté until softened, about 5-7 minutes.
4. Add the cauliflower rice to the pan, along with smoked paprika and coconut aminos. Stir well and cook for 5-7 minutes, until the cauliflower rice is tender.
5. Once the Brussels sprouts are roasted, toss them with the cauliflower rice stir-fry.
6. Garnish with fresh parsley and serve hot.

This Roasted Brussels Sprouts & Cauliflower Rice Stir-Fry is a delightful combination of textures and flavors. The roasted Brussels sprouts add a smoky, crispy bite, while the cauliflower rice serves as the perfect low-carb base. With the addition of fresh herbs and coconut aminos, this dish is full of savory depth and is a great way to incorporate more vegetables into your diet. Whether enjoyed on its own or paired with a protein, it’s an easy, filling lunch that’s both keto and paleo-approved.

Mushroom and Spinach Stuffed Avocados

These Mushroom and Spinach Stuffed Avocados are a rich, creamy, and nutrient-dense lunch option that’s perfect for anyone following a keto or paleo diet. The combination of sautéed mushrooms, spinach, and garlic, paired with the healthy fats of the avocado, creates a satisfying and indulgent meal. These stuffed avocados are quick to prepare, making them an excellent choice for a busy weekday lunch.

Ingredients:

• 2 ripe avocados, halved and pitted
• 1 cup mushrooms, sliced
• 1 cup fresh spinach
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh parsley for garnish

Instructions:

1. In a medium pan, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute, until fragrant.
2. Add the sliced mushrooms to the pan and cook for 5-7 minutes, until they release their moisture and become tender.
3. Stir in the spinach and cook for another 1-2 minutes until wilted. Season with salt, pepper, and lemon juice.
4. While the mushrooms and spinach are cooking, cut the avocados in half and remove the pits. Use a spoon to scoop out a small portion of the avocado flesh to make room for the stuffing.
5. Spoon the mushroom and spinach mixture into the avocado halves, filling them generously.
6. Garnish with fresh parsley and serve immediately.

Mushroom and Spinach Stuffed Avocados offer a satisfying balance of healthy fats, protein, and vegetables. The creamy avocado pairs beautifully with the savory, garlicky mushrooms and spinach, making this dish both rich in flavor and incredibly nutritious. It’s a quick and simple option for a low-carb, keto-friendly lunch that’s also filling and packed with essential nutrients. This meal is perfect for meal prep or for a delicious, light lunch that doesn’t compromise on flavor.

Spaghetti Squash with Creamy Cashew Alfredo Sauce

This Spaghetti Squash with Creamy Cashew Alfredo Sauce offers a rich, creamy, and satisfying meal without the carbs. The spaghetti squash is the perfect low-carb alternative to pasta, and the cashew-based Alfredo sauce provides a dairy-free, keto-friendly, and paleo-approved twist on the classic dish. It’s a hearty, delicious lunch option that’s both filling and full of nutrients.

Ingredients:

• 1 medium spaghetti squash
• 1 cup raw cashews (soaked for 4 hours or overnight)
• 1 cup water or vegetable broth
• 2 cloves garlic
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, season with salt and pepper, and place cut side down on a baking sheet. Roast for 35-40 minutes, until tender.
3. While the squash is roasting, make the creamy cashew Alfredo sauce. Drain and rinse the soaked cashews. In a blender, combine the cashews, water or vegetable broth, garlic, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth and creamy.
4. Once the spaghetti squash is done, use a fork to scrape out the flesh into spaghetti-like strands.
5. Toss the spaghetti squash with the cashew Alfredo sauce until fully coated.
6. Serve with a garnish of fresh parsley and extra seasoning if desired.

Spaghetti Squash with Creamy Cashew Alfredo Sauce is a rich and indulgent dish that provides the comforting texture of pasta without the carbs. The creamy, dairy-free cashew sauce is a perfect match for the spaghetti squash, making this dish satisfying and nourishing. It’s also easily customizable—add sautéed mushrooms, roasted veggies, or your favorite protein for extra flavor. Whether enjoyed on a busy weekday or as a special meal, it’s a wonderful choice for a keto or paleo-friendly lunch.

Avocado and Cucumber Salad with Lemon Dressing

This light, refreshing Avocado and Cucumber Salad is a perfect keto and paleo-friendly lunch that’s full of healthy fats and hydrating vegetables. The creamy avocado pairs beautifully with the crisp cucumber, while the zesty lemon dressing brings everything together. This simple salad is quick to prepare, making it an ideal choice for a nutritious, low-carb meal.

Ingredients:

• 2 ripe avocados, diced
• 1 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced avocado, sliced cucumber, and red onion.
2. Drizzle with olive oil and lemon juice, then toss to combine.
3. Sprinkle with chopped cilantro, salt, and pepper. Toss again to coat evenly.
4. Serve immediately, or chill in the fridge for 15 minutes for an even fresher taste.

Avocado and Cucumber Salad with Lemon Dressing is a simple yet incredibly satisfying dish that’s both light and filling. The creamy avocado and crisp cucumber offer a refreshing contrast, while the tangy lemon dressing ties everything together beautifully. This salad is an excellent option for anyone looking for a low-carb, paleo, or keto-friendly meal that is quick, easy, and full of healthy fats and fiber. It’s perfect for meal prep, as it can be made ahead of time and enjoyed as a light lunch throughout the week.

Cauliflower and Broccoli Fritters

Cauliflower and Broccoli Fritters are crispy, flavorful, and packed with vegetables, making them a great choice for a low-carb, keto-friendly, and paleo-approved lunch. The fritters are made with cauliflower and broccoli, bound together with almond flour and eggs, and pan-fried until golden and crispy. These fritters are perfect for anyone craving a savory, satisfying meal that’s both nutritious and delicious.

Ingredients:

• 1 cup cauliflower florets, steamed and mashed
• 1 cup broccoli florets, steamed and chopped
• 2 large eggs
• 1/4 cup almond flour
• 2 cloves garlic, minced
• 1/4 cup grated parmesan (optional for keto, omit for paleo)
• Salt and pepper to taste
• 1 tablespoon olive oil for frying

Instructions:

1. In a large bowl, combine the mashed cauliflower, chopped broccoli, eggs, almond flour, garlic, and parmesan (if using). Mix until well combined.
2. Season with salt and pepper to taste.
3. Heat olive oil in a large pan over medium heat.
4. Scoop spoonfuls of the mixture and form into patties. Fry the fritters for about 3-4 minutes on each side, or until golden brown and crispy.
5. Remove from the pan and place on a paper towel to drain excess oil.
6. Serve immediately with your favorite dipping sauce or as a side dish.

Cauliflower and Broccoli Fritters are a delightful, crispy option for anyone looking for a low-carb, keto, or paleo-friendly lunch. The combination of cauliflower and broccoli provides a great base for these savory fritters, while the almond flour helps create a crispy exterior. These fritters are versatile and can be enjoyed on their own or paired with a light salad or dipping sauce. They’re a great way to sneak more vegetables into your diet, and they’re perfect for meal prep, making them an easy and tasty option for a satisfying lunch.

Cabbage and Tofu Stir-Fry

This Cabbage and Tofu Stir-Fry is a quick and easy low-carb, keto, and paleo-friendly lunch option. With sautéed cabbage, crispy tofu, and a savory sauce made from coconut aminos and garlic, this dish is full of flavor and texture. It’s an ideal meal for anyone following a vegetarian, keto, or paleo diet, providing a healthy balance of protein and fiber without the carbs.

Ingredients:

• 1 block firm tofu, drained and cubed
• 2 cups shredded cabbage
• 1 tablespoon coconut oil
• 2 cloves garlic, minced
• 2 tablespoons coconut aminos
• 1 teaspoon sesame oil
• 1 tablespoon rice vinegar (optional for paleo)
• 1/4 cup green onions, chopped
• Salt and pepper to taste
• Sesame seeds for garnish

Instructions:

1. Press the tofu to remove excess water, then cut into cubes.
2. Heat coconut oil in a large pan over medium heat. Add the tofu and cook, stirring occasionally, for 8-10 minutes, until golden and crispy on all sides.
3. Remove the tofu from the pan and set aside. In the same pan, add the garlic and sauté for 1 minute until fragrant.
4. Add the shredded cabbage and stir-fry for 5-7 minutes, or until it’s tender but still slightly crunchy.
5. Return the tofu to the pan and add coconut aminos, sesame oil, rice vinegar (if using), and salt and pepper to taste. Stir everything together until well combined and heated through.
   Cabbage and Tofu Stir-Fry is a simple yet satisfying dish that’s perfect for anyone on a keto or paleo diet. The tofu adds protein and texture, while the cabbage is a low-carb vegetable that provides fiber and crunch. The savory coconut aminos and sesame oil enhance the flavor of the stir-fry, making it a flavorful, nutrient-packed meal. It’s a great dish for meal prep and can be served on its own or alongside a fresh salad for a complete lunch.

Sweet Potato and Kale Hash

This Sweet Potato and Kale Hash is a flavorful and filling paleo and keto-friendly lunch option. Roasted sweet potatoes, sautéed kale, and onions create a satisfying dish that’s full of healthy carbs (from the sweet potatoes) and a variety of nutrients. It’s perfect for a hearty, low-carb lunch and can easily be made vegan by omitting the eggs.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 cups kale, chopped
• 1/2 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 large eggs (optional for a non-vegan version)
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potatoes in olive oil, salt, and pepper, then spread them out in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and slightly crispy on the edges.
3. While the sweet potatoes are roasting, heat a tablespoon of olive oil in a large pan over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
4. Add the garlic and chopped kale, and sauté for another 5-7 minutes, or until the kale is wilted and tender.
5. Once the sweet potatoes are done, add them to the pan with the kale mixture and stir well.
6. For a non-vegan version, you can create small wells in the hash and crack eggs into each well. Cover the pan and cook until the eggs are done to your liking.
7. Garnish with fresh parsley and serve hot.

Sweet Potato and Kale Hash is a hearty, wholesome meal that offers a great balance of flavors and textures. The roasted sweet potatoes add a natural sweetness that contrasts nicely with the savory sautéed kale and onions. The dish is packed with nutrients and fiber, making it a filling and energizing lunch. With the option to add eggs for extra protein, this dish can easily be customized to fit your dietary preferences. It’s also versatile and can be paired with other veggies or protein sources for added variety.

Almond Flour Pancakes with Coconut Yogurt

These Almond Flour Pancakes are a low-carb, paleo, and keto-friendly breakfast or lunch option that’s both satisfying and nutritious. Made with almond flour and eggs, these pancakes have a fluffy texture and a slightly nutty flavor. Topped with dairy-free coconut yogurt and a drizzle of honey or maple syrup, they offer a sweet yet healthy meal perfect for any time of the day.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• Pinch of salt
• 1 tablespoon coconut oil (for cooking)
• 1/4 cup coconut yogurt (dairy-free)
• Honey or maple syrup for drizzling (optional)
• Fresh berries for topping

Instructions:

1. In a bowl, whisk together the almond flour, eggs, almond milk, vanilla extract, baking powder, and salt until smooth.
2. Heat the coconut oil in a non-stick skillet over medium heat. Once hot, pour 1/4 cup of the pancake batter into the skillet for each pancake. Cook for 2-3 minutes on each side, until golden brown.
3. Remove the pancakes from the skillet and set them aside.
4. Serve the pancakes topped with coconut yogurt, a drizzle of honey or maple syrup (optional), and fresh berries.

Almond Flour Pancakes with Coconut Yogurt are a delicious and satisfying breakfast or lunch option for those following a keto, paleo, or low-carb diet. The almond flour provides a rich, nutty flavor, while the coconut yogurt adds a creamy, dairy-free touch. These pancakes are light yet filling, and the combination of healthy fats and protein makes them a great option for maintaining energy throughout the day. Whether you enjoy them with fresh berries or a drizzle of honey, they offer a wholesome and tasty meal that’s easy to prepare.

Zucchini Noodles with Pesto and Cherry Tomatoes

Zucchini Noodles with Pesto and Cherry Tomatoes is a vibrant and flavorful dish that’s perfect for a keto or paleo-friendly lunch. The zucchini noodles serve as a light and nutritious alternative to traditional pasta, while the homemade pesto made with fresh basil, garlic, and pine nuts adds a rich, herbaceous flavor. The addition of juicy cherry tomatoes brings a burst of sweetness to the dish, making it both satisfying and refreshing.

Ingredients:

• 2 large zucchinis, spiralized
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 cloves garlic
• 1/4 cup olive oil
• 1 tablespoon nutritional yeast (optional for a cheesy flavor)
• Salt and pepper to taste
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon lemon juice (optional)

Instructions:

1. Spiralize the zucchinis into noodles and set aside.
2. In a food processor, combine the basil, pine nuts, garlic, olive oil, nutritional yeast (if using), salt, and pepper. Pulse until smooth.
3. Toss the zucchini noodles with the pesto until evenly coated.
4. Gently mix in the halved cherry tomatoes and drizzle with a bit of lemon juice for added brightness (optional).
5. Serve immediately, garnished with extra basil or pine nuts if desired.

Zucchini Noodles with Pesto and Cherry Tomatoes is a fresh, low-carb, and paleo-friendly dish that’s perfect for anyone craving a light but flavorful lunch. The zucchini noodles provide a satisfying base while the homemade pesto brings all the richness and depth of flavor you would expect from a traditional pasta dish, minus the carbs. The cherry tomatoes add a burst of sweetness, making this meal perfect for a warm, sunny day. It’s a great option for meal prep and is both nutrient-dense and easy to make.

Cauliflower Rice Stir-Fry with Tofu and Veggies

This Cauliflower Rice Stir-Fry with Tofu and Veggies is a quick and healthy low-carb, keto-friendly lunch packed with protein, fiber, and vegetables. Cauliflower rice serves as the perfect substitute for regular rice, while the tofu adds a hearty protein boost. This dish is bursting with flavor from a savory stir-fry sauce and can be customized with any veggies you have on hand.

Ingredients:

• 1 medium cauliflower, grated into rice-sized pieces (or use pre-riced cauliflower)
• 1 block firm tofu, pressed and cubed
• 1 tablespoon coconut oil
• 1/2 onion, diced
• 1 bell pepper, diced
• 1/2 cup peas (optional)
• 2 cloves garlic, minced
• 2 tablespoons coconut aminos (or tamari for gluten-free)
• 1 tablespoon sesame oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pan over medium heat. Add the tofu and cook until golden and crispy on all sides, about 8-10 minutes. Remove from the pan and set aside.
2. In the same pan, add the diced onion, bell pepper, and peas (if using) and sauté for 5 minutes until softened.
3. Add the garlic and cook for an additional 1-2 minutes until fragrant.
4. Add the cauliflower rice to the pan and stir-fry for 5-7 minutes until tender.
5. Return the tofu to the pan and add coconut aminos, sesame oil, salt, and pepper. Stir well to combine and heat through.
   Cauliflower Rice Stir-Fry with Tofu and Veggies is a nutrient-packed, low-carb alternative to a traditional stir-fry. The cauliflower rice offers a hearty and satisfying base, while the tofu provides plant-based protein. The stir-fry sauce with coconut aminos and sesame oil brings bold, savory flavors, and the colorful veggies add crunch and freshness. This dish is perfect for meal prep and can be enjoyed warm or cold, making it a versatile option for a healthy lunch.

Spaghetti Squash Pad Thai

Spaghetti Squash Pad Thai is a fun and creative twist on the traditional Thai noodle dish. By replacing rice noodles with spaghetti squash, this dish becomes a low-carb, keto, and paleo-friendly alternative, without compromising the bold, tangy, and savory flavors of Pad Thai. This recipe features a delicious peanut-free sauce made from almond butter, lime, and coconut aminos, with fresh vegetables and a sprinkle of chopped peanuts for garnish.

Ingredients:

• 1 medium spaghetti squash
• 1/2 cup shredded carrots
• 1/2 red bell pepper, julienned
• 1/4 cup green onions, chopped
• 2 tablespoons coconut aminos
• 1 tablespoon almond butter
• 1 tablespoon lime juice
• 1 teaspoon ginger, grated
• 1 teaspoon garlic, minced
• 1 tablespoon olive oil
• 2 large eggs (optional)
• Chopped peanuts for garnish (optional)
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, salt, and pepper, and place cut side down on a baking sheet. Roast for 35-40 minutes, until tender.
2. While the squash is roasting, prepare the Pad Thai sauce by whisking together coconut aminos, almond butter, lime juice, ginger, and garlic in a small bowl.
3. Once the spaghetti squash is done, use a fork to scrape out the flesh into spaghetti-like strands.
4. In a large pan, heat olive oil over medium heat. Add the shredded carrots and bell pepper and sauté for 3-4 minutes until tender.
5. Push the vegetables to the side of the pan and scramble the eggs (if using) in the same pan for 2-3 minutes until cooked through.
6. Add the spaghetti squash strands and Pad Thai sauce to the pan and toss everything together until well combined.
7. Garnish with chopped peanuts (if using) and fresh cilantro before serving.

paghetti Squash Pad Thai is a vibrant, low-carb, and keto-friendly dish that captures the flavors of traditional Pad Thai without the carbs. The spaghetti squash acts as a perfect noodle replacement, while the almond butter-based sauce provides all the richness and tanginess you crave. With the added crunch of fresh vegetables and the option to include eggs for extra protein, this dish is both satisfying and packed with nutrients. It’s a fun and healthy way to enjoy a Thai-inspired meal that fits within your paleo or keto lifestyle.

Note: More recipes are coming soon