27+ Healthy Gluten-Free, Low-Carb Recipes You’ll Love

Are you on the lookout for mouthwatering recipes that are both gluten-free and low-carb?

Whether you have dietary restrictions, are watching your carb intake, or simply want to try something new and healthy, this collection of recipes will leave you feeling satisfied and energized.

Gone are the days when healthy meals were bland or difficult to prepare.

With the right ingredients and a little creativity, you can enjoy flavorful, satisfying meals without the gluten or excess carbs.

From savory breakfasts to delicious dinners, we’ve rounded up some of the best gluten-free, low-carb recipes to keep you nourished and on track with your health goals.

27+ Healthy Gluten-Free, Low-Carb Recipes You’ll Love

Eating gluten-free and low-carb doesn’t mean sacrificing taste or variety.

With these recipes, you can enjoy the best of both worlds—tasty meals that are easy to prepare and full of flavor, all while keeping your carbs and gluten in check.

Whether you’re preparing a quick lunch or a family dinner, these recipes are sure to become favorites in your kitchen.

So go ahead, dive into these dishes, and let your taste buds experience the joy of healthy, balanced meals that fit your lifestyle.

Zucchini Noodles with Pesto Chicken

This fresh and flavorful dish combines tender zucchini noodles with a savory homemade pesto sauce, complemented by juicy grilled chicken breast. A perfect low-carb alternative to traditional pasta, it provides a satisfying meal without the carbs, making it a perfect choice for those looking to maintain a healthy lifestyle.

Ingredients:

• 2 medium zucchinis (spiralized)
• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Salt and pepper to taste
• ½ cup fresh basil leaves
• ¼ cup pine nuts
• ¼ cup grated Parmesan cheese
• 1 garlic clove, minced
• ¼ cup olive oil (for pesto)
• 1 tbsp lemon juice

Instructions:

1. Season the chicken breasts with olive oil, salt, and pepper. Grill or pan-sear them until fully cooked (about 6-7 minutes per side).
2. In a blender or food processor, combine basil, pine nuts, Parmesan, garlic, olive oil, and lemon juice. Blend until smooth. Add more olive oil if necessary to achieve the desired consistency.
3. Spiralize the zucchini into noodles.
4. In a pan, heat a tablespoon of olive oil over medium heat. Sauté the zucchini noodles for about 2-3 minutes, just until tender but still crisp.
5. Slice the grilled chicken into thin strips.
6. Toss the zucchini noodles with the pesto sauce and top with sliced chicken.

This Zucchini Noodles with Pesto Chicken dish offers a satisfying, nutritious, and filling meal that won’t leave you feeling sluggish or guilty. With its low carb count and fresh ingredients, it’s the perfect option for anyone who wants a healthy yet delicious meal without compromising on flavor.

Cauliflower Rice Stir-Fry with Shrimp

A vibrant and quick stir-fry that combines cauliflower rice with shrimp and a medley of colorful vegetables, all sautéed in a savory sauce. This dish is packed with nutrients, low in carbs, and full of bold flavors, making it a fantastic option for a low-carb meal.

Ingredients:

• 1 medium head of cauliflower (grated into rice-sized pieces)
• 1 lb shrimp, peeled and deveined
• 1 tbsp sesame oil
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp soy sauce (or coconut aminos for a gluten-free option)
• 1 tbsp rice vinegar
• 1 tbsp grated ginger
• 1 tsp sesame seeds
• 2 green onions, chopped

Instructions:

1. To make the cauliflower rice, grate the cauliflower using a box grater or a food processor. Set aside.
2. Heat the sesame oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove from the skillet and set aside.
3. In the same skillet, sauté the onion, bell pepper, and garlic for about 4 minutes until softened.
4. Add the cauliflower rice to the skillet, stirring it well to combine with the vegetables. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender.
5. Stir in the soy sauce, rice vinegar, ginger, and sesame seeds. Add the cooked shrimp back into the pan and toss everything together.
6. Garnish with chopped green onions and serve.

This Cauliflower Rice Stir-Fry with Shrimp is an excellent low-carb, gluten-free option for those who want to enjoy a comforting stir-fry without the excess carbs. It’s not only satisfying but also nutrient-packed, making it a perfect addition to your weekly meal rotation. The combination of shrimp, fresh veggies, and cauliflower rice provides a delicious and filling meal that doesn’t sacrifice flavor for health.

Eggplant Lasagna with Ground Turkey

A hearty and satisfying low-carb lasagna made with tender eggplant slices in place of traditional noodles, layered with savory ground turkey and rich marinara sauce. This gluten-free recipe is perfect for anyone craving comfort food without the extra carbs.

Ingredients:

• 2 medium eggplants, sliced lengthwise into thin slices
• 1 lb ground turkey
• 1 cup marinara sauce (preferably sugar-free)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 tbsp olive oil
• 1 tbsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the eggplants and sprinkle them with salt. Let them sit for 10 minutes to draw out excess moisture, then pat them dry with paper towels.
2. Heat olive oil in a pan over medium heat. Cook the ground turkey, breaking it apart with a spoon, until browned and cooked through. Add the marinara sauce, oregano, salt, and pepper. Stir to combine and let simmer for 5-10 minutes.
3. In a baking dish, layer the eggplant slices at the bottom, then spread a layer of the turkey sauce mixture, followed by a layer of ricotta cheese. Repeat the layers until all ingredients are used, ending with a layer of mozzarella cheese on top.
4. Bake the lasagna for 30-35 minutes, until the cheese is melted and bubbly. Let it cool for 5 minutes before serving.
5. Garnish with fresh basil leaves.

Eggplant Lasagna with Ground Turkey is an incredible low-carb and gluten-free option for those who love lasagna but want to avoid the heaviness of traditional pasta. The eggplant serves as a perfect substitute, absorbing the flavors of the turkey and marinara sauce while still providing the comforting texture of a traditional lasagna. This dish is a great way to indulge in a hearty meal without the carbs and gluten, perfect for a healthier alternative to an Italian classic.

Avocado Chicken Salad Lettuce Wraps

A creamy, satisfying chicken salad made with avocado and fresh ingredients, all wrapped in crunchy lettuce leaves for a low-carb, gluten-free meal. These wraps are perfect for lunch or a light dinner, packed with healthy fats and protein to keep you full and energized.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 ripe avocado, mashed
• 2 tbsp Greek yogurt (optional, for extra creaminess)
• 1 small celery stalk, diced
• 2 tbsp red onion, finely diced
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 8-10 large lettuce leaves (such as Romaine or Butter lettuce)
• Fresh herbs for garnish (optional)

Instructions:

1. In a large bowl, combine the shredded chicken, mashed avocado, Greek yogurt (if using), celery, red onion, lemon juice, and Dijon mustard.
2. Mix everything together until the chicken is well-coated with the creamy avocado dressing. Season with salt and pepper to taste.
3. Spoon the chicken salad into the center of each lettuce leaf, then fold the edges of the lettuce over to form a wrap.
4. Serve immediately, garnished with fresh herbs if desired.

These Avocado Chicken Salad Lettuce Wraps are a perfect low-carb, gluten-free option for anyone looking to enjoy a delicious, filling meal without the extra calories and carbs. The creamy avocado dressing provides a satisfying texture, while the crunchy lettuce adds a refreshing contrast. It’s a simple yet nutritious dish that is easy to make and can be enjoyed as a light lunch or dinner.

Spaghetti Squash Carbonara

A creamy, indulgent carbonara made with spaghetti squash as a low-carb substitute for pasta. This dish is rich and comforting, with smoky bacon, eggs, and Parmesan cheese creating a deliciously creamy sauce that clings to the spaghetti squash strands.

Ingredients:

• 1 medium spaghetti squash
• 4 slices bacon, diced
• 2 large eggs
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves on a baking sheet, cut side down, and bake for 35-40 minutes, or until the squash is tender.
2. While the squash is baking, cook the diced bacon in a skillet over medium heat until crispy. Remove from the skillet and set aside.
3. In a bowl, whisk together the eggs, Parmesan, salt, and pepper until well combined.
4. Once the spaghetti squash is cooked, use a fork to scrape out the strands and transfer them to a large bowl.
5. Add the minced garlic to the bacon drippings in the skillet and sauté for about 1 minute. Pour the egg and cheese mixture into the skillet, stirring quickly to create a creamy sauce.
6. Toss the spaghetti squash with the bacon and egg mixture, stirring until the squash is coated in the sauce.
7. Garnish with fresh parsley and serve immediately.

This Spaghetti Squash Carbonara is a wonderful low-carb, gluten-free version of the classic pasta dish. The spaghetti squash provides a satisfying texture that mimics traditional pasta, while the creamy bacon and egg sauce delivers all the indulgent flavors you crave. It’s a comforting and flavorful dish that will keep you full without the carbs.

Baked Salmon with Cauliflower Mash

This simple yet elegant dish features flaky baked salmon paired with creamy cauliflower mash, a perfect low-carb alternative to mashed potatoes. It’s nutrient-dense, full of healthy fats and protein, and packed with flavor, making it ideal for dinner.

Ingredients:

• 4 salmon fillets
• 1 tbsp olive oil
• 1 lemon, sliced
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 medium head of cauliflower, chopped into florets
• 2 tbsp butter
• ¼ cup heavy cream (or coconut cream for dairy-free)
• 1 tbsp fresh chives, chopped

Instructions:

1. Preheat the oven to 400°F (200°C). Place the salmon fillets on a baking sheet, drizzle with olive oil, and season with salt, pepper, and minced garlic. Place a lemon slice on each fillet.
2. Bake the salmon for 15-18 minutes, or until it flakes easily with a fork.
3. Meanwhile, steam or boil the cauliflower florets for about 10 minutes, or until tender.
4. Drain the cauliflower and transfer it to a blender or food processor. Add the butter and heavy cream, blending until smooth and creamy. Season with salt and pepper to taste.
5. Serve the baked salmon with a generous helping of cauliflower mash, and garnish with fresh chives.

Baked Salmon with Cauliflower Mash is an elegant and satisfying low-carb, gluten-free meal that offers the perfect balance of protein and healthy fats. The cauliflower mash is a creamy and flavorful substitute for mashed potatoes, providing a light yet satisfying side dish to complement the rich, flaky salmon. This dish is not only delicious but also packed with nutrients to nourish your body.

Broccoli Cheddar Chicken Casserole

This cheesy, comforting casserole is a low-carb, gluten-free dish that combines tender chicken, crisp broccoli, and a rich cheddar cheese sauce. It’s a perfect make-ahead meal that’s packed with protein and vegetables, making it a great choice for busy nights.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 2 cups broccoli florets, steamed
• 1 cup shredded cheddar cheese
• ½ cup cream cheese, softened
• 1 cup heavy cream
• 1 tsp garlic powder
• ½ tsp onion powder
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C). In a large bowl, combine the shredded chicken, steamed broccoli, and shredded cheddar cheese.
2. In a separate bowl, whisk together the cream cheese, heavy cream, garlic powder, onion powder, salt, and pepper until smooth.
3. Pour the cream mixture over the chicken and broccoli, stirring to combine.
4. Transfer the mixture to a greased baking dish and bake for 20-25 minutes, or until the casserole is bubbly and golden on top.
5. Let it cool for a few minutes before serving.

Broccoli Cheddar Chicken Casserole is a comforting and satisfying low-carb dish that’s perfect for any night of the week. The creamy cheddar sauce and tender chicken make it a hearty meal, while the broccoli adds a nutritious boost. It’s a great option for meal prepping or feeding a crowd, as it’s both delicious and easy to make.

Shrimp and Avocado Cucumber Salad

A refreshing and light salad that combines juicy shrimp, creamy avocado, and crunchy cucumber in a tangy lime dressing. This gluten-free, low-carb dish is full of healthy fats, protein, and fresh flavors, making it the perfect light lunch or appetizer.

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 1 cucumber, diced
• 1 ripe avocado, diced
• 1 tbsp fresh cilantro, chopped
• 1 tbsp olive oil
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shrimp, cucumber, avocado, and cilantro.
2. Drizzle with olive oil and lime juice, then toss gently to combine.
3. Season with salt and pepper to taste.
4. Serve immediately, or chill in the refrigerator for 30 minutes for a colder, more refreshing salad.

erfect for warm days or when you’re craving something light and refreshing. The combination of shrimp, creamy avocado, and crunchy cucumber provides a variety of textures and flavors, all brought together by the zesty lime dressing. It’s a simple yet flavorful dish that’s easy to prepare and perfect for anyone looking to eat healthy without

Stuffed Bell Peppers with Ground Beef and Cauliflower Rice

These stuffed bell peppers are filled with a savory mixture of ground beef, cauliflower rice, and seasonings, offering a delicious, low-carb, and gluten-free alternative to traditional stuffed peppers. This dish is easy to make and perfect for meal prep or a hearty dinner.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground beef
• 1 cup cauliflower rice
• 1 can diced tomatoes (drained)
• 1 tbsp olive oil
• 1 small onion, diced
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 cup shredded cheese (optional for topping)

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds.
2. Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté until softened (about 3 minutes). Add the ground beef and cook until browned, breaking it apart with a spoon.
3. Stir in the cauliflower rice, diced tomatoes, garlic powder, paprika, oregano, salt, and pepper. Cook for an additional 5-7 minutes, until the mixture is well combined and heated through.
4. Stuff each bell pepper with the beef and cauliflower rice mixture, packing it tightly.
5. Place the stuffed peppers in a baking dish. If desired, sprinkle with shredded cheese on top.
6. Cover the dish with foil and bake for 25-30 minutes, or until the peppers are tender.
7. Serve hot, garnished with fresh herbs if desired.

Stuffed Bell Peppers with Ground Beef and Cauliflower Rice are a flavorful, low-carb, gluten-free meal that’s both filling and healthy. The cauliflower rice provides the texture of traditional rice, while the beef and seasonings make it a savory and satisfying dish. This recipe is not only perfect for dinner but also for meal prepping, offering a balanced and nutrient-rich meal that’s easy to make and enjoy throughout the week.

Chicken Alfredo Zucchini Noodles

This Chicken Alfredo Zucchini Noodles recipe is a rich and creamy low-carb, gluten-free dish that uses zucchini noodles in place of pasta, making it a lighter version of the classic. The creamy Alfredo sauce and tender chicken provide the comforting flavors you love, without the carbs.

Ingredients:

• 2 medium zucchinis (spiralized)
• 2 chicken breasts, cooked and sliced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Spiralize the zucchinis into noodles and set them aside.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
3. Add the heavy cream and bring it to a simmer. Stir in the Parmesan cheese, Italian seasoning, salt, and pepper. Continue to cook, stirring occasionally, until the sauce thickens (about 5 minutes).
4. Add the zucchini noodles to the skillet, tossing them in the Alfredo sauce. Cook for 2-3 minutes until the noodles are tender.
5. Add the sliced chicken on top of the zucchini noodles and toss to combine.
6. Serve hot, garnished with fresh parsley.

Chicken Alfredo Zucchini Noodles are a comforting, creamy, low-carb alternative to traditional Alfredo pasta. The zucchini noodles provide a fresh, light base for the rich and indulgent Alfredo sauce, while the chicken adds a protein boost. It’s an easy and satisfying meal that delivers all the flavors of a classic dish without the carbs, perfect for anyone following a gluten-free or low-carb lifestyle.

Baked Lemon Herb Chicken Thighs with Asparagus

This simple yet flavorful dish combines juicy, baked chicken thighs with roasted asparagus, all seasoned with a bright and fragrant lemon herb marinade. It’s an easy low-carb, gluten-free meal that’s perfect for a quick weeknight dinner or meal prep.

Ingredients:

• 4 bone-in chicken thighs, skin-on
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 tbsp dried thyme
• 1 tbsp dried rosemary
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). In a small bowl, mix the olive oil, lemon juice, minced garlic, thyme, rosemary, salt, and pepper to create the marinade.
2. Rub the marinade over the chicken thighs, ensuring they are evenly coated. Let the chicken marinate for 15-20 minutes.
3. Arrange the marinated chicken thighs on a baking sheet. Place the trimmed asparagus around the chicken.
4. Roast in the oven for 30-35 minutes, or until the chicken is fully cooked and the skin is crispy, and the asparagus is tender.
5. Serve the chicken thighs with roasted asparagus, garnished with additional lemon wedges if desired.

Baked Lemon Herb Chicken Thighs with Asparagus is a vibrant, low-carb, gluten-free dish that combines juicy chicken and perfectly roasted vegetables in a simple, flavorful meal. The lemon herb marinade brings brightness to the chicken, while the asparagus adds a nutritious side. This dish is not only quick and easy to prepare but also delicious and satisfying, making it a great option for both special occasions and weeknight dinners.

Eggplant and Ground Turkey Skillet

A one-pan, low-carb, gluten-free dish, this Eggplant and Ground Turkey Skillet is packed with flavor and nutrition. With seasoned ground turkey and tender eggplant, this skillet is the perfect hearty meal that’s easy to make and clean up.

Ingredients:

• 1 large eggplant, diced
• 1 lb ground turkey
• 1 can diced tomatoes (drained)
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and garlic and sauté until softened, about 3 minutes.
2. Add the ground turkey to the skillet, breaking it up with a spoon as it cooks. Season with cumin, paprika, oregano, salt, and pepper.
3. Once the turkey is browned and cooked through, add the diced eggplant and continue to cook, stirring occasionally, for 7-10 minutes, until the eggplant is tender.
4. Stir in the diced tomatoes and cook for an additional 5 minutes, allowing the flavors to combine.
5. Garnish with fresh parsley and serve.

Eggplant and Ground Turkey Skillet is a simple yet flavorful low-carb, gluten-free meal that combines protein-packed turkey with the tender texture of eggplant. The seasonings enhance the natural flavors of the ingredients, while the diced tomatoes add a touch of freshness. This dish is quick to prepare and makes for a delicious, nutritious meal any day of the week.

cabbage Stir-Fry with Tofu and Vegetables

This vibrant, colorful stir-fry combines crisp cabbage with tofu and a variety of vegetables for a light, low-carb, gluten-free meal. The stir-fry is seasoned with a savory sauce, providing a perfect balance of textures and flavors.

Ingredients:

• 1 small head of cabbage, shredded
• 1 block firm tofu, cubed
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 2 tbsp soy sauce (or coconut aminos)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 2 green onions, chopped
• Sesame seeds for garnish

Instructions:

1. Press the tofu to remove excess moisture, then cut it into cubes.
2. Heat sesame oil in a large skillet or wok over medium-high heat. Add the tofu and cook until browned and crispy on all sides, about 7-8 minutes. Remove and set aside.
3. In the same skillet, add the garlic, ginger, and bell pepper. Sauté for 2-3 minutes until the vegetables are tender.
4. Add the shredded cabbage and carrot, stirring to combine. Cook for 5-7 minutes until the cabbage wilts but still has a slight crunch.
5. Stir in the soy sauce, rice vinegar, and cooked tofu, mixing everything together well. Cook for an additional 2 minutes.
6. Garnish with green onions and sesame seeds before serving.

Cabbage Stir-Fry with Tofu and Vegetables is a quick, easy, and flavorful low-carb dish that’s both satisfying and healthy. The tofu adds protein and texture, while the cabbage and vegetables provide crunch and freshness. The savory sauce ties everything together, making this stir-fry a delicious, nutrient-dense option for a light lunch or dinner.

Grilled Shrimp Skewers with Avocado Salsa

These Grilled Shrimp Skewers with Avocado Salsa are the perfect low-carb, gluten-free option for a summer meal or a quick dinner. The shrimp is marinated in a zesty garlic-lime dressing and paired with a fresh avocado salsa that adds a burst of flavor.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• Juice of 1 lime
• 2 cloves garlic, minced
• 1 tsp chili powder
• Salt and pepper to taste
• 2 avocados, diced
• 1 small red onion, finely diced
• 1 tomato, diced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice (for salsa)

Instructions:

1. In a bowl, combine olive oil, lime juice, minced garlic, chili powder, salt, and pepper. Add the shrimp and toss to coat. Marinate for 15-20 minutes.
2. While the shrimp is marinating, prepare the avocado salsa by combining the diced avocados, red onion, tomato, cilantro, and lime juice in a bowl. Season with salt and pepper to taste.
3. Preheat the grill or grill pan to medium-high heat. Thread the marinated shrimp onto skewers.
4. Grill the shrimp for 2-3 minutes per side, until pink and opaque.
5. Serve the shrimp skewers with the fresh avocado salsa on the side.

Grilled Shrimp Skewers with Avocado Salsa are a light, flavorful, and refreshing low-carb meal that’s perfect for warm weather or casual dinners. The grilled shrimp is tender and infused with zesty flavors, while the creamy avocado salsa complements it perfectly with a burst of freshness. This dish is easy to make, nutritious, and sure to satisfy any seafood lover.

zucchini and Mushroom Frittata

This zucchini and mushroom frittata is a light, fluffy, and satisfying low-carb, gluten-free meal. It’s packed with vegetables and protein from the eggs, making it perfect for breakfast, brunch, or a quick dinner. The combination of zucchini, mushrooms, and cheese adds a rich, savory flavor.

Ingredients:

• 4 large eggs
• 1 medium zucchini, sliced
• 1 cup mushrooms, sliced
• ½ cup shredded cheddar cheese
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh basil, chopped (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). In a large skillet, heat the olive oil over medium heat. Add the zucchini and mushrooms, and sauté until tender, about 5-7 minutes.
2. Add the garlic and sauté for another minute until fragrant.
3. In a bowl, whisk the eggs, adding salt and pepper to taste.
4. Pour the beaten eggs over the sautéed vegetables in the skillet. Sprinkle the shredded cheddar cheese evenly on top.
5. Transfer the skillet to the oven and bake for 10-12 minutes, or until the eggs are set and lightly golden.
6. Garnish with fresh basil before serving.

Zucchini and Mushroom Frittata is an easy, delicious, and nutritious low-carb meal that’s perfect for any time of day. The fluffy eggs and savory vegetables create a well-balanced dish, while the cheese adds a satisfying richness. This frittata is versatile, so feel free to add other vegetables or proteins to suit your taste. It’s a great meal prep option or a quick weeknight dinner.

Garlic Parmesan Roasted Brussels Sprouts

These garlic Parmesan roasted Brussels sprouts are a crispy, flavorful, low-carb, and gluten-free side dish that’s perfect for any meal. Roasting the sprouts brings out their natural sweetness, while the garlic and Parmesan give them an irresistible savory crunch.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 3 cloves garlic, minced
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the halved Brussels sprouts on a baking sheet.
2. Drizzle with olive oil and toss to coat. Add the minced garlic, salt, and pepper, and toss again to combine.
3. Roast for 20-25 minutes, stirring halfway through, until the Brussels sprouts are golden brown and crispy.
4. Remove from the oven and sprinkle with grated Parmesan cheese. Return to the oven for an additional 2-3 minutes to melt the cheese.
5. Garnish with fresh parsley before serving.

Garlic Parmesan Roasted Brussels Sprouts are a simple yet delicious side dish that’s perfect for adding flavor and texture to any low-carb meal. The combination of garlic and Parmesan enhances the natural flavor of the Brussels sprouts, while roasting gives them a satisfying crispness. These Brussels sprouts are an excellent choice for anyone looking for a healthy, flavorful, and easy-to-make side dish.

Cauliflower Pizza Crust

This gluten-free, low-carb cauliflower pizza crust is a healthier alternative to traditional pizza dough. It’s made with cauliflower, cheese, and eggs, resulting in a crispy, savory crust that pairs perfectly with your favorite toppings for a guilt-free pizza night.

Ingredients:

• 1 medium cauliflower, grated or processed into rice-sized pieces
• 1 egg
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp olive oil (for brushing)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Steam the grated cauliflower for about 5-7 minutes until tender, then allow it to cool slightly.
3. Transfer the cauliflower to a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
4. In a bowl, combine the cauliflower, egg, mozzarella cheese, Parmesan cheese, garlic powder, oregano, salt, and pepper. Stir until everything is well mixed.
5. Spread the cauliflower mixture onto the baking sheet, shaping it into a round pizza crust.
6. Bake for 20-25 minutes, or until the crust is golden brown and firm.
7. Brush the crust with olive oil and add your favorite pizza toppings before serving.

auliflower Pizza Crust is an amazing low-carb, gluten-free alternative to traditional pizza dough that doesn’t compromise on taste or texture. The cauliflower gives it a light, crisp base, while the cheese and seasonings provide a savory flavor that pairs perfectly with your favorite pizza toppings. Whether you’re avoiding carbs or just want a healthier option, this cauliflower pizza crust is a fun and satisfying way to enjoy pizza.

Tuna Salad-Stuffed Avocados

Tuna Salad-Stuffed Avocados are a quick, easy, and nutritious low-carb, gluten-free meal or snack. The creamy avocado is the perfect vessel for a flavorful tuna salad, making it a satisfying and protein-packed dish that’s full of healthy fats.

Ingredients:

• 2 ripe avocados, halved and pitted
• 1 can tuna, drained
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 2 tbsp celery, finely diced
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the drained tuna, mayonnaise, Dijon mustard, lemon juice, and diced celery. Mix until well combined.
2. Season with salt and pepper to taste.
3. Carefully scoop the tuna salad into the hollowed-out centers of the avocado halves.
4. Serve immediately, or refrigerate for 30 minutes for a chilled option.

Tuna Salad-Stuffed Avocados are a refreshing, low-carb, gluten-free meal that’s quick and easy to prepare. The creamy avocado pairs beautifully with the flavorful tuna salad, making for a satisfying and nutritious dish. This recipe is perfect for a light lunch or snack and can be easily customized with additional vegetables or seasonings to suit your taste.

Grilled Chicken Caesar Salad (No Croutons)

This Grilled Chicken Caesar Salad is a low-carb, gluten-free version of the classic Caesar salad. The grilled chicken adds protein, while the creamy Caesar dressing and fresh greens provide rich, satisfying flavors, without the carbs from croutons.

Ingredients:

• 2 chicken breasts
• 4 cups Romaine lettuce, chopped
• ¼ cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste
• ¼ cup Caesar dressing (gluten-free, or homemade)

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Season the chicken breasts with olive oil, salt, and pepper.
2. Grill the chicken for 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (74°C).
3. Let the chicken rest for a few minutes, then slice it thinly.
4. In a large bowl, toss the chopped Romaine lettuce with Caesar dressing until coated.
5. Top the salad with the sliced grilled chicken and sprinkle with grated Parmesan cheese.
6. Serve immediately.

Grilled Chicken Caesar Salad is a light, healthy, and satisfying low-carb meal that still delivers the rich, creamy flavors of a traditional Caesar salad. The grilled chicken adds a smoky depth, while the Parmesan and dressing bring the perfect balance of flavor to the fresh Romaine lettuce. Without croutons, this salad remains gluten-free and is an excellent choice for anyone following a low-carb lifestyle.

Egg Salad Lettuce Wraps

These Egg Salad Lettuce Wraps are a perfect low-carb, gluten-free option for a quick meal or snack. The egg salad is creamy and flavorful, and the lettuce serves as a crunchy wrap, making it both light and satisfying.

Ingredients:

• 4 large eggs, hard-boiled and chopped
• 2 tbsp mayonnaise
• 1 tbsp mustard
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste
• 8-10 large lettuce leaves (such as Romaine or Butter lettuce)

Instructions:

1. In a bowl, combine the chopped eggs, mayonnaise, mustard, dill, salt, and pepper. Stir until well mixed.
2. Spoon the egg salad into the center of each lettuce leaf.
3. Fold the edges of the lettuce over the egg salad to create a wrap.
4. Serve immediately.

Egg Salad Lettuce Wraps are a quick, low-carb, and gluten-free meal that’s perfect for a light lunch or snack. The creamy egg salad is packed with flavor, and the lettuce provides a refreshing crunch without the carbs from traditional bread. These wraps are not only delicious but also portable and easy to make, making them a great choice for meal prep or on-the-go meals.

Note: More recipes are coming soon