30+ Easy and Hearty Saturday Dairy-Free Low-Carb Recipes to Try

Weekends are the perfect time to relax, unwind, and enjoy a delicious meal with family and friends.

However, if you’re following a dairy-free or low-carb lifestyle, finding satisfying recipes that meet your dietary needs can sometimes be a challenge.

Luckily, with a little creativity, you can still indulge in mouthwatering dishes that are both healthy and full of flavor.

In this blog post, we’ve curated a list of over 30 mouthwatering Saturday recipes that are both dairy-free and low-carb.

Whether you’re looking for a quick and easy lunch, a hearty dinner, or even a snack, you’ll find plenty of ideas to keep your weekend meals exciting and delicious.

From fresh salads to flavorful stir-fries and comforting casseroles, these recipes prove that eating healthy doesn’t have to be boring.

Plus, they’re all designed to keep you feeling satisfied without the excess carbs or dairy.

Let’s dive into these 30+ Saturday dairy-free, low-carb recipes that will leave you feeling nourished and satisfied all weekend long.

30+ Easy and Hearty Saturday Dairy-Free Low-Carb Recipes to Try

With these 30+ dairy-free, low-carb recipes, your Saturday meals will be transformed into nourishing and flavorful experiences that align with your healthy lifestyle.

Whether you’re hosting a family dinner, enjoying a cozy meal for one, or prepping meals for the week ahead, these recipes offer something for everyone.

They’re easy to make, packed with nutrients, and most importantly, absolutely delicious.

So, next time you’re wondering what to make for Saturday dinner or brunch, try one of these recipes for a satisfying, guilt-free meal.

With a variety of dishes to choose from, you’ll never run out of ideas for your weekend meals.

Enjoy the good food, good company, and the joy of eating well!

Lemon Herb Grilled Chicken with Zucchini Noodles

This light and flavorful dish is perfect for a Saturday lunch or dinner. The citrusy lemon pairs perfectly with fragrant herbs, giving the chicken a tangy and aromatic profile. Paired with zucchini noodles, this recipe is not only low in carbs but also dairy-free and packed with nutrients, making it ideal for those who want a healthy yet satisfying meal.

Ingredients:

• 2 large chicken breasts
• 2 medium zucchinis, spiralized
• 3 tbsp olive oil
• 2 cloves garlic, minced
• Juice and zest of 1 lemon
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a small bowl, mix the olive oil, lemon juice, lemon zest, garlic, oregano, thyme, paprika, salt, and pepper.
2. Marinate the chicken breasts in the mixture for at least 30 minutes, or overnight for deeper flavor.
3. Preheat a grill or grill pan to medium-high heat. Cook the chicken for 5–7 minutes on each side or until fully cooked. Set aside to rest.
4. In the same grill pan, lightly toss the spiralized zucchini noodles for 2–3 minutes until tender but not soggy.
5. Serve the chicken over the zucchini noodles, garnished with fresh parsley.

This Lemon Herb Grilled Chicken with Zucchini Noodles is a perfect low-carb and dairy-free meal. Its vibrant flavors make it feel indulgent while staying healthy. It’s an excellent way to enjoy a quick yet gourmet-style dish for any Saturday occasion.

Cauliflower Fried Rice with Shrimp

This Cauliflower Fried Rice with Shrimp is a wholesome, low-carb take on traditional fried rice. Packed with protein and vegetables, this dish is dairy-free and full of umami flavors, making it a crowd-pleaser. It’s quick to whip up, making it an ideal recipe for a busy Saturday.

Ingredients:

• 3 cups cauliflower rice
• 1 lb shrimp, peeled and deveined
• 2 tbsp coconut aminos (or low-sodium soy sauce alternative)
• 2 tbsp avocado oil
• 2 eggs, whisked
• 1 small onion, finely chopped
• 1 cup frozen peas and carrots mix
• 2 cloves garlic, minced
• 1 tsp sesame oil
• Salt and pepper to taste
• Green onions for garnish

Instructions:

1. Heat 1 tbsp of avocado oil in a large skillet over medium heat. Sauté the shrimp until pink and cooked through. Remove and set aside.
2. In the same skillet, add another tbsp of avocado oil and sauté the onion, garlic, peas, and carrots until softened.
3. Push the vegetables to one side of the skillet and pour in the whisked eggs. Scramble until cooked.
4. Add the cauliflower rice to the skillet, mixing well with the vegetables and scrambled eggs.
5. Stir in the cooked shrimp, coconut aminos, sesame oil, salt, and pepper. Cook for another 5 minutes until heated through.
6. Garnish with green onions before serving.

This Cauliflower Fried Rice with Shrimp is a healthy, quick, and flavorful option for a Saturday meal. It’s a guilt-free way to satisfy cravings for takeout while keeping things low-carb and dairy-free.

Thai Coconut Curry Soup with Chicken

Rich, creamy, and bursting with bold flavors, this Thai Coconut Curry Soup with Chicken is an excellent choice for a cozy Saturday. Made with creamy coconut milk and aromatic spices, it’s a perfect dairy-free and low-carb meal that will warm you up while keeping you nourished.

Ingredients:

• 1 lb chicken breast, thinly sliced
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups chicken broth
• 1 tbsp red curry paste
• 1 tbsp avocado oil
• 1 red bell pepper, thinly sliced
• 1 cup mushrooms, sliced
• 1 zucchini, spiralized
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp fish sauce
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Heat the avocado oil in a large pot over medium heat. Sauté the garlic and ginger until fragrant.
2. Add the red curry paste and cook for 1 minute to release its flavors.
3. Pour in the coconut milk and chicken broth, stirring well. Bring to a gentle boil.
4. Add the chicken slices and simmer for 10 minutes or until the chicken is cooked through.
5. Stir in the bell pepper, mushrooms, and zucchini noodles. Cook for another 5 minutes until the vegetables are tender.
6. Add the fish sauce and lime juice. Adjust seasoning with salt if needed.
7. Serve hot, garnished with fresh cilantro.

This Thai Coconut Curry Soup with Chicken is a comforting and flavorful dish that’s perfect for a weekend treat. It’s creamy, spicy, and satisfying, all while being low-carb and dairy-free. It’s a must-try recipe for any curry lover!

Avocado Tuna Salad Lettuce Wraps

These Avocado Tuna Salad Lettuce Wraps are a fresh and satisfying lunch or dinner option that’s both low-carb and dairy-free. Packed with healthy fats from avocado and lean protein from tuna, this dish is quick to prepare and full of flavor. It’s the perfect choice for a Saturday meal when you want something light yet nourishing.

Ingredients:

• 2 cans of tuna in water, drained
• 1 ripe avocado, mashed
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp Dijon mustard
• 2 tbsp chopped red onion
• 1 celery stalk, finely chopped
• Salt and pepper to taste
• Romaine or butter lettuce leaves, for wrapping
• Fresh parsley for garnish

Instructions:

1. In a medium bowl, combine the drained tuna, mashed avocado, olive oil, lemon juice, Dijon mustard, red onion, and celery.
2. Mix well until the tuna and avocado are evenly combined, creating a creamy mixture.
3. Season with salt and pepper to taste.
4. Spoon the tuna salad onto lettuce leaves, wrapping them like tacos or burritos.
5. Garnish with fresh parsley and serve immediately.

The Avocado Tuna Salad Lettuce Wraps offer a delicious and healthy alternative to traditional sandwiches or wraps. With creamy avocado and protein-packed tuna, these wraps are satisfying without the carbs. They’re the perfect option for a light yet fulfilling meal on a busy Saturday.

Grilled Salmon with Avocado Salsa

This Grilled Salmon with Avocado Salsa is a simple yet flavorful dish that makes for an elegant and healthy Saturday meal. The salmon is perfectly grilled and topped with a refreshing, creamy avocado salsa that enhances the natural flavors of the fish. It’s low-carb, dairy-free, and rich in omega-3s, making it a nutrient-packed choice.

Ingredients:

• 2 salmon fillets
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 ripe avocado, diced
• 1 small tomato, diced
• 1/4 red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp cumin

Instructions:

1. Preheat the grill to medium-high heat.
2. Rub the salmon fillets with olive oil and season with salt and pepper.
3. Grill the salmon for about 4–5 minutes per side or until the fish is cooked through and easily flakes with a fork.
4. While the salmon cooks, prepare the avocado salsa by combining the diced avocado, tomato, red onion, cilantro, lime juice, and cumin in a bowl. Mix gently to combine.
5. Once the salmon is cooked, plate the fillets and top each with a generous amount of avocado salsa.

Grilled Salmon with Avocado Salsa is a delicious and nutritious way to enjoy seafood on a Saturday. The combination of perfectly grilled salmon and the fresh, creamy salsa creates a light yet satisfying meal. This dish is not only low-carb and dairy-free but also packed with healthy fats and protein, making it a perfect option for those seeking a balanced meal.

Spaghetti Squash with Pesto and Grilled Shrimp

Spaghetti Squash with Pesto and Grilled Shrimp is a fantastic low-carb, dairy-free alternative to pasta. The spaghetti squash strands mimic traditional pasta, and the homemade pesto sauce, made without cheese, brings vibrant flavor to the dish. Topped with grilled shrimp, this meal is light but packed with flavor and protein.

Ingredients:

• 1 medium spaghetti squash
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 cups fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/4 cup olive oil (for pesto)
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Drizzle the squash halves with olive oil and season with salt and pepper. Place the halves on a baking sheet, cut side down, and roast for 40 minutes or until the squash is tender and the strands easily pull apart with a fork.
3. While the squash roasts, prepare the pesto by blending the basil, pine nuts, garlic, olive oil, lemon juice, salt, and pepper in a food processor until smooth.
4. Preheat a grill or grill pan over medium heat. Toss the shrimp with olive oil and season with salt and pepper. Grill for 2–3 minutes on each side until pink and cooked through.
5. Once the spaghetti squash is done, use a fork to scrape the flesh into spaghetti-like strands.
6. Toss the squash with the pesto, top with grilled shrimp, and garnish with fresh parsley.

Spaghetti Squash with Pesto and Grilled Shrimp is an excellent dairy-free, low-carb alternative to traditional pasta dishes. The pesto adds a rich, herby flavor to the mild squash, and the shrimp provide a healthy dose of protein. This dish is perfect for a Saturday evening when you’re craving something fresh and light yet satisfying.

Baked Chicken Thighs with Roasted Brussels Sprouts

This Baked Chicken Thighs with Roasted Brussels Sprouts recipe is a simple, hearty, and healthy dinner option that is both low-carb and dairy-free. The crispy, flavorful chicken thighs are paired with perfectly roasted Brussels sprouts, creating a balanced meal that is full of nutrients and savory flavors. It’s the kind of dish that will satisfy your taste buds and keep you feeling full without the carbs.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 lb Brussels sprouts, halved
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp paprika
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp balsamic vinegar (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil, garlic, paprika, thyme, salt, and pepper.
3. Arrange the chicken thighs on a baking sheet and drizzle with the remaining tablespoon of olive oil. Season with salt, pepper, and paprika.
4. Place the Brussels sprouts around the chicken thighs on the baking sheet.
5. Bake in the oven for 35–40 minutes, or until the chicken skin is crispy and the internal temperature reaches 165°F (74°C). The Brussels sprouts should be golden brown and tender.
6. Optional: Drizzle with balsamic vinegar before serving for extra flavor.

Baked Chicken Thighs with Roasted Brussels Sprouts is a satisfying, no-fuss dinner option. The combination of crispy chicken and tender Brussels sprouts offers a filling, low-carb meal that is rich in flavor and nutrition. This dish is perfect for anyone seeking a hearty meal that is both healthy and easy to prepare on a Saturday evening.

Eggplant Pizza with Ground Turkey and Veggies

This Eggplant Pizza with Ground Turkey and Veggies is a delicious, low-carb, dairy-free pizza alternative. The eggplant slices act as a healthy crust replacement, while the ground turkey and vegetable toppings make it a satisfying, protein-packed meal. This recipe is perfect for a Saturday night when you’re craving pizza but want to stay on track with a healthier, low-carb option.

Ingredients:

• 1 large eggplant, sliced into 1/2-inch thick rounds
• 1 lb ground turkey
• 1 small zucchini, diced
• 1/2 bell pepper, diced
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Lay the eggplant slices on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast in the oven for 15–20 minutes, flipping halfway through, until the eggplant is tender.
3. While the eggplant is roasting, heat a pan over medium heat. Add the ground turkey and cook until browned, breaking it apart with a spoon as it cooks.
4. Add the diced zucchini, bell pepper, onion, and garlic to the pan. Cook for 5–7 minutes until the vegetables are soft and the turkey is fully cooked. Season with oregano, red pepper flakes (if using), salt, and pepper.
5. Once the eggplant slices are roasted, spoon the turkey and veggie mixture onto each slice. Return to the oven for another 5–7 minutes to warm everything through.
6. Garnish with fresh basil before serving.

Eggplant Pizza with Ground Turkey and Veggies is a fantastic, low-carb pizza alternative that’s packed with flavor and nutrition. The roasted eggplant slices act as a satisfying crust, while the savory turkey and vegetables provide a hearty, protein-filled topping. This dish is a great option for a Saturday meal when you want pizza without the carbs or dairy.

Stuffed Bell Peppers with Cauliflower Rice and Turkey

These Stuffed Bell Peppers with Cauliflower Rice and Turkey are a delicious, low-carb, and dairy-free dish that’s full of flavor. The bell peppers are stuffed with a savory mixture of ground turkey, cauliflower rice, and spices, offering a balanced meal in a convenient, all-in-one package. This recipe is perfect for a Saturday dinner when you want something hearty yet healthy.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground turkey
• 2 cups cauliflower rice
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
3. Add the ground turkey to the skillet and cook until browned, breaking it apart as it cooks.
4. Stir in the cauliflower rice, cumin, paprika, salt, and pepper. Cook for an additional 5 minutes, until the cauliflower rice is tender and the flavors meld together.
5. Stuff the bell peppers with the turkey and cauliflower rice mixture, pressing it down gently to fill the peppers completely.
6. Place the stuffed peppers in a baking dish and cover with foil. Bake for 30–35 minutes, or until the peppers are tender.
7. Garnish with fresh cilantro before serving.

Stuffed Bell Peppers with Cauliflower Rice and Turkey are an ideal low-carb, dairy-free meal for a satisfying Saturday dinner. The combination of savory turkey, fragrant spices, and tender cauliflower rice makes this dish delicious and nutritious. It’s a great way to enjoy a comforting, hearty meal while keeping things healthy and balanced.

Shrimp and Asparagus Stir-Fry

This Shrimp and Asparagus Stir-Fry is a quick, flavorful, and low-carb dish that’s both dairy-free and full of vibrant, fresh ingredients. The shrimp adds a protein boost, while the asparagus provides fiber and essential nutrients. This dish is ideal for a light yet satisfying Saturday dinner or lunch when you’re looking for a meal that’s both nutritious and easy to prepare.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp avocado oil or olive oil
• 2 cloves garlic, minced
• 1 small red bell pepper, sliced
• 1 tbsp coconut aminos (or tamari for a soy sauce alternative)
• 1 tsp sesame oil
• 1 tbsp fresh ginger, grated
• Salt and pepper to taste
• Green onions for garnish
• 1 tbsp sesame seeds (optional)

Instructions:

1. Heat the avocado or olive oil in a large skillet or wok over medium-high heat.
2. Add the garlic and ginger, sautéing for about 30 seconds until fragrant.
3. Add the shrimp to the skillet, cooking for 2-3 minutes per side, until they turn pink and opaque. Remove the shrimp and set aside.
4. In the same skillet, add the asparagus and bell pepper, cooking for about 5-7 minutes, until tender but still crisp.
5. Return the shrimp to the skillet and stir in the coconut aminos and sesame oil. Cook for another 2-3 minutes, stirring to coat the shrimp and vegetables evenly.
6. Season with salt and pepper to taste, then garnish with green onions and sesame seeds.

Shrimp and Asparagus Stir-Fry is a quick and nutritious dish that’s full of flavor and light on carbs. The combination of shrimp, crunchy vegetables, and savory seasonings makes this stir-fry a healthy, satisfying option for a busy Saturday. It’s perfect for anyone looking for a delicious dairy-free and low-carb meal.

Chicken and Avocado Salad with Lemon Vinaigrette

This Chicken and Avocado Salad with Lemon Vinaigrette is a fresh, refreshing, and easy-to-make meal that’s perfect for a Saturday afternoon. Packed with lean protein from grilled chicken and healthy fats from avocado, this salad is filling yet light, and the tangy lemon vinaigrette adds a burst of flavor. It’s an ideal choice for a low-carb, dairy-free lunch or dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 large avocado, diced
• 1 small cucumber, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 4 cups mixed greens (e.g., arugula, spinach, or lettuce)
• 2 tbsp olive oil (for grilling)
• Salt and pepper to taste
• 1/4 cup fresh lemon juice
• 1 tbsp Dijon mustard
• 1/4 cup olive oil (for dressing)
• 1 tsp honey (optional)

Instructions:

1. Preheat the grill or grill pan over medium heat. Brush the chicken breasts with olive oil and season with salt and pepper. Grill for 5-7 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
2. While the chicken is cooking, prepare the salad by combining the avocado, cucumber, cherry tomatoes, red onion, and mixed greens in a large bowl.
3. In a small bowl, whisk together the lemon juice, Dijon mustard, olive oil, and honey (if using) to make the vinaigrette.
4. Once the chicken is cooked, slice it thinly and add it to the salad.
5. Drizzle the salad with the lemon vinaigrette and toss gently to combine.

Chicken and Avocado Salad with Lemon Vinaigrette is a bright, healthy meal that’s perfect for a Saturday lunch or dinner. The grilled chicken adds a lean protein boost, while the avocado and fresh vegetables bring in healthy fats and fiber. The tangy lemon vinaigrette ties everything together for a light and flavorful dish. It’s a fantastic option for anyone looking for a satisfying, dairy-free, low-carb meal.

Grilled Steak with Roasted Veggie Medley

This Grilled Steak with Roasted Veggie Medley is a satisfying and flavorful dinner that’s both low-carb and dairy-free. The steak is perfectly grilled and served alongside a colorful medley of roasted vegetables, providing a delicious and well-rounded meal. This dish is ideal for those who enjoy a hearty dinner without the carbs or dairy.

Ingredients:

• 2 boneless ribeye or sirloin steaks
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1 cup mushrooms, sliced
• 1/2 red onion, chopped
• 2 tbsp olive oil (for veggies)
• 1 tsp dried oregano
• 1 tsp garlic powder

Instructions:

1. Preheat the grill to medium-high heat. Season the steaks with olive oil, salt, and pepper on both sides. Grill the steaks for about 4-5 minutes per side for medium-rare, or longer for desired doneness. Let the steaks rest for a few minutes before serving.
2. While the steaks are grilling, preheat the oven to 400°F (200°C).
3. Toss the zucchini, bell pepper, cherry tomatoes, mushrooms, and onion with olive oil, oregano, garlic powder, salt, and pepper. Spread the vegetables in a single layer on a baking sheet.
4. Roast the vegetables for 20-25 minutes, or until tender and lightly browned, stirring once halfway through.
5. Serve the grilled steak with the roasted veggie medley on the side.

Grilled Steak with Roasted Veggie Medley is a perfect Saturday dinner option for anyone craving a hearty yet healthy meal. The juicy steak pairs beautifully with the caramelized roasted vegetables, offering a filling and satisfying low-carb, dairy-free dish. It’s an excellent way to enjoy a flavorful and protein-packed meal while staying on track with your health goals.

Zucchini Noodles with Pesto and Grilled Chicken

Zucchini Noodles with Pesto and Grilled Chicken is a low-carb, dairy-free twist on a classic pasta dish. The zucchini noodles, or “zoodles,” provide a light, fresh base that pairs perfectly with a flavorful, homemade pesto sauce. Topped with tender grilled chicken, this dish is a healthy, satisfying meal for a Saturday dinner or lunch.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil (for grilling)
• Salt and pepper to taste
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/4 cup olive oil (for pesto)
• 1 tbsp lemon juice
• Salt to taste
• Cherry tomatoes, halved (optional)

Instructions:

1. Preheat the grill to medium-high heat. Rub the chicken breasts with olive oil and season with salt and pepper. Grill the chicken for 5-7 minutes on each side until fully cooked and the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing it thinly.
2. While the chicken is grilling, prepare the pesto by blending the basil, pine nuts, garlic, olive oil, lemon juice, and salt in a food processor until smooth.
3. In a large skillet, heat a small amount of olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until tender.
4. Toss the zucchini noodles with the pesto sauce until evenly coated.
5. Plate the zucchini noodles, topping them with the sliced grilled chicken and optional cherry tomatoes.

Zucchini Noodles with Pesto and Grilled Chicken offers a fresh and healthy alternative to traditional pasta. The pesto adds a burst of flavor to the zoodles, while the grilled chicken brings in a satisfying protein component. This dish is perfect for a light and filling Saturday meal that’s both low-carb and dairy-free, offering a delicious way to enjoy your vegetables.

Baked Cod with Lemon Herb Cauliflower Rice

Baked Cod with Lemon Herb Cauliflower Rice is a light yet satisfying meal that is both low-carb and dairy-free. The cod is gently baked with lemon and herbs for a delicate, flavorful dish, while the cauliflower rice provides a low-carb substitute for traditional rice. This recipe is perfect for a nutritious Saturday meal that is easy to prepare and full of flavor.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 head cauliflower, grated into rice-sized pieces (or use pre-riced cauliflower)
• 1 tbsp olive oil (for cauliflower rice)
• 1 clove garlic, minced
• 1/4 cup fresh parsley, chopped

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the cod fillets on a baking sheet lined with parchment paper. Drizzle with olive oil, lemon juice, thyme, oregano, salt, and pepper. Bake for 12-15 minutes, or until the fish flakes easily with a fork.
3. While the cod bakes, prepare the cauliflower rice. Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
4. Add the grated cauliflower to the skillet and cook for 5-7 minutes, stirring occasionally, until the cauliflower rice is tender and golden. Season with salt and pepper.
5. Stir in the fresh parsley just before serving.
6. Plate the baked cod alongside the lemon herb cauliflower rice and serve.

Baked Cod with Lemon Herb Cauliflower Rice is a light, flavorful, and satisfying meal that’s perfect for a Saturday. The baked cod is delicate and flaky, while the cauliflower rice provides a hearty, low-carb side dish. This recipe is an excellent choice for anyone looking for a healthy, dairy-free, and low-carb dinner that doesn’t compromise on taste.

Turkey Meatballs with Zucchini Noodles and Marinara

Turkey Meatballs with Zucchini Noodles and Marinara is a delicious low-carb, dairy-free meal that’s perfect for a Saturday night. The turkey meatballs are flavorful and tender, and paired with zucchini noodles and a rich marinara sauce, this dish provides a healthy alternative to traditional spaghetti and meatballs. It’s easy to make and full of protein, making it a satisfying option for a lighter dinner.

Ingredients:

• 1 lb ground turkey
• 1/4 cup almond flour
• 1 egg
• 2 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp pepper
• 2 medium zucchinis, spiralized into noodles
• 2 cups marinara sauce (check for no added sugar)
• 1 tbsp olive oil (for sautéing)
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the ground turkey, almond flour, egg, garlic, oregano, salt, and pepper. Mix until everything is well combined. Form the mixture into small meatballs, about 1–2 inches in diameter, and place them on a baking sheet lined with parchment paper.
3. Bake the meatballs in the preheated oven for 18-20 minutes, or until they are fully cooked and golden brown.
4. While the meatballs bake, heat olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until tender but still firm.
5. Warm the marinara sauce in a separate pan.
6. To serve, top the zucchini noodles with marinara sauce and turkey meatballs. Garnish with fresh basil and serve immediately.

Turkey Meatballs with Zucchini Noodles and Marinara is a comforting, healthy, and flavorful low-carb dish. The turkey meatballs are a great source of lean protein, while the zucchini noodles offer a light, satisfying substitute for pasta. Paired with a rich marinara sauce, this dish makes for a filling and delicious dairy-free dinner on a Saturday.

Note: More recipes are coming soon!