13 Healthy and Delicious Low-Carb Dinner Ideas—Plus 9 Bonus Breakfast and Lunch Recipes!
By Fitoru | 10 December 2019
So you’ve thrown out the pasta, cakes, and bagels and decided to follow a low-carb diet instead. Does that mean you have nothing but meat and broccoli to look forward to the rest of your life? No! Eating low-carb meals doesn’t mean sacrificing flavor or variety. But it does mean changing the way you think about food. So if you’ve been wondering how to get into the low-carb groove, we’ve got 13 healthy and delicious low-carb dinner ideas to get you started—plus 9 bonus breakfast and lunch recipes that are so good you’ll be wondering why you didn’t ditch the carbs a long time ago.
13 Healthy and Delicious Low-Carb Dinner Ideas
If you’re like most of us, you have a hard enough time coming up with dinner ideas—any dinner ideas—much less low-carb dinner ideas. And if you’ve only recently made the switch to a low-carb diet, that can make things even harder.
But with these 13 healthy and delicious low-carb dinner recipes, you can take the guesswork out of “what’s for dinner?” and take control of your dinner plans—and your diet.
1. Spaghetti Squash Pasta
Take your weeknight dinner plans up a notch or two with this low-carb recipe from Brit+Co. With a gluten-free twist on an Italian favorite this good—and three different sauce options—you’ll never even know you’re not eating pasta.
Ingredients:
For squash
1 spaghetti squash
Extra-virgin olive oil
Salt and pepper to taste
For arugula pesto
3 cups fresh arugula
1 cup Parmesan cheese
1 cup pine nuts
2 garlic cloves
1-1/2 cups extra-virgin olive oil
Salt and pepper to taste
For tomato sauce
4 tablespoons extra-virgin olive oil
2 small yellow onions, chopped
4 cloves garlic, minced
Two 28-ounce cans crushed tomatoes
Salt and pepper to taste
For lemon ricotta sauce
2 cups ricotta cheese
1 cup Parmesan cheese
2 teaspoons lemon zest
2 teaspoons lemon juice
3 tablespoons extra-virgin olive oil
Salt and pepper to taste
Instructions:
For squash
Preheat oven to 400 °F.
Halve spaghetti squash lengthwise and remove seeds.
Drizzle squash with olive oil and season with pepper and salt to taste.
Place squash cut side down in roasting pan and bake for 35 to 40 minutes.
After cooling for 5 to 10 minutes, use a fork to scrape the flesh to create noodles.
For arugula pesto
Pulse arugula, pine nuts, garlic, Parmesan, pepper, and salt in a food processor until combined.
Continue to pulse while drizzling in olive oil and then toss with squash noodles.
For tomato sauce
Sauté onions in olive oil in a medium-sized saucepan over medium heat until onions become translucent.
Add garlic and sauté for an additional 2 minutes.
Add tomatoes and cook for 30 to 45 minutes, stirring occasionally.
Season with pepper and salt to taste and then toss with squash noodles.
For lemon ricotta sauce
Combine ricotta, lemon juice, lemon zest, Parmesan, pepper, salt, and olive oil in a large bowl.
Toss with squash noodles.
2. Paleo Instant Pot Orange Chicken
Looking for a low-carb dinner recipe that’s also paleo-friendly? Then this Asian-inspired chicken recipe from Brit+Co could be just what you’re searching for.
Ingredients:
1 cup arrowroot
1/2 tablespoon ginger
1 teaspoon granulated garlic
1/4 teaspoon cinnamon
1 teaspoon salt
3 pounds boneless, skinless chicken thighs, breasts, or both, cubed into about 1-inch chunks
While you may think that vegan and low-carb don’t exactly go hand in hand, this recipe from Vegangela proves that it’s not that hard if you know what you’re doing.
Stir in corn (with liquid) and beans, adding water as needed to achieve desired consistency.
Cover and bake an additional 30 minutes.
Stir in spinach, add toppings of choice, and serve.
7. Zucchini Lasagna Roll-Ups
Did someone say lasagna? Low-carb lasagna, that is! And not only is this recipe from Delish a great low-carb alternative to the Italian favorite, but it’s also a great way to impress your friends!
Ingredients:
6 large zucchini
16-ounce container ricotta
3/4 cup Parmesan, grated, divided
1 cup mozzarella, grated
2 large eggs
1/2 teaspoon garlic powder
1 cup marinara
Salt and pepper to taste
Instructions:
Preheat oven to 400 °F.
Slice zucchini into 1/8-inch strips lengthwise and drain.
Combine ricotta, eggs, 1/2 cup Parmesan, and garlic powder in a small bowl and season with pepper and salt to taste.
Spread a thin layer of marinara on the bottom of a 9 x 13-inch baking dish.
Add a thin layer of sauce to each zucchini slice, place ricotta mixture on top, and sprinkle with mozzarella.
Roll zucchini slices up and pack tightly in the baking dish, sprinkling with remaining Parmesan.
Bake until zucchini becomes tender and cheese is melted, approximately 20 minutes.
8. Marinated Roasted Chicken Fajitas
What’s better than a steaming plate of chicken fajitas? We can’t think of much. And with this low-carb recipe from Health-Bent, you can still enjoy a Tex-Mex classic—no tortillas required!
Ingredients:
1-1/2 pounds chicken breasts
1 large red onion
2 large bell peppers
Toppings of choice
For marinade
3 tablespoons olive oil
1 tablespoon chili powder
1 tablespoon sweetener of choice
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon garlic powder
Salt and pepper to taste
Toppings of choice
Instructions:
Slice chicken breasts in half lengthwise.
Combine marinade ingredients in a reclosable plastic bag, add chicken breast, and coat thoroughly.
Allow to marinate in the refrigerator for up to 24 hours.
Slice peppers and onions into strips and place on a baking sheet.
Drizzle with oil, season with salt and pepper, and roast at 400 ºF until onions caramelize.
Sauté marinated chicken until chicken is cooked through and marinade has developed a crust, approximately 7 minutes.
Slice chicken into strips and serve over roasted peppers and onions.
Garnish with avocado, lime juice, or other toppings of choice.
9. Taco Tomatoes
What do you do when you’re an absolute taco addict but trying to steer clear of all those carb-laden taco shells? Put your taco in a tomato. Seriously. And this recipe from Delish shows you just how easy it is.
1 tablespoon extra-virgin olive oil
3/4 pound ground beef
1 medium onion, chopped
1-ounce packet taco seasoning
4 large ripe beefsteak tomatoes
1/2 cup shredded Mexican cheese blend
1/2 cup iceberg lettuce, shredded
1/4 cup sour cream
Instructions:
Heat oil in skillet over medium heat.
Sauté onion until tender, about 5 minutes.
Add taco seasoning and ground beef and cook until beef is crumbly and no longer pink, about 8 minutes. Drain fat.
Place tomatoes stem side down and cut into 6 wedges, being sure not to slice all the way through.
Spread tomato wedges and fill with taco meat.
Top with lettuce, cheese, and sour cream.
10. Cauliflower Rice Fish Taco Bowls
This low-carb alternative to the traditional grain bowl has it all—spice, tang, and texture. So if you’re looking for an altogether out of the ordinary—and totally filling—low-carb dinner idea, this recipe from Recipe Runner is for you!
Ingredients:
For mahi-mahi
1 pound mahi-mahi fillets
2 tablespoons olive oil
1 lime, juiced
1 teaspoon ancho chili powder or regular chili powder
1/2 teaspoon ground cumin
1 jalapeño, seeded and diced
2 tablespoons cilantro, chopped
Salt and ground black pepper to taste
For mango salsa
2 Ataulfo mangos or 1 standard mango, peeled and diced
3 tablespoons red onion, diced
1 tablespoon cilantro, chopped
1/2 lime, juiced
1/4 teaspoon ancho chili powder or regular chili powder
Salt to taste
For cauliflower rice
24 ounces cauliflower rice
1/2 teaspoon ancho chili powder or regular chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1 lime, juiced
2 tablespoons cilantro, chopped
Salt and ground black pepper to taste
For chili lime vinaigrette
1 lime, juiced
1 tablespoon olive oil
1 teaspoon honey
1/2 teaspoon chili powder
Salt and ground black pepper to taste
For garnish
1 avocado, diced
Extra cilantro
Instructions:
Combine mahi-mahi ingredients in a shallow dish and marinate for 15 minutes, flipping halfway through.
Bake fillets at 400 °F for 12 to 15 minutes or grill 3 to 5 minutes on each side, depending on thickness.
Let fillets rest for 5 minutes and then flake using a fork.
Combine mango salsa ingredients in a large bowl and adjust seasonings to taste.
Combine vinaigrette ingredients in a small bowl and adjust seasonings to taste.
In a large oiled skillet over medium-high heat, sauté cauliflower rice, chili powder, garlic powder, and cumin for approximately 4 to 6 minutes, stirring occasionally.
Squeeze in lime juice, stir in cilantro, and cook for an additional minute.
Fill bowls with cauliflower rice and top with mahi-mahi, salsa, avocado, and vinaigrette.
11. Keto Low-Carb Chicken Stir Fry
If you’re looking for something quick and easy to make on a busy weeknight, look no further than this Asian-inspired recipe from Noshtastic. In less than 30 minutes, you’ll have a low-carb stir fry the whole family will enjoy.
Marinate chicken in ginger, garlic, soy sauce, and apple cider vinegar in reclosable plastic bag or bowl and refrigerate for a minimum of 30 minutes.
Heat olive oil in a large wok and sauté onions for 2 minutes.
Add bell pepper and broccoli and sauté until just tender.
Transfer vegetables to a covered bowl to keep warm.
Remove chicken from marinade, add more oil to wok, and cook over high heat for 3 to 4 minutes on each side or until chicken is cooked through. Don’t throw away remaining marinade.
Return cooked vegetables to the wok along with remaining marinade, sesame oil, mushrooms, and red pepper flakes and cook for approximately 3 to 4 minutes or until mushrooms are tender.
Serve immediately.
12. General Tso Tofu with Cashews
If you’re ready for a mouth-watering low-carb meal with Asian appeal, then feast your eyes on this recipe from Simply Beautiful Eating. We think it’s, well, simply beautiful.
Drain tofu, cut into bite-sized pieces, place in reclosable plastic bag with cornstarch, and shake until tofu is evenly coated.
Heat oil in a large pan and stir fry tofu until browned and crispy.
Pour in sauce ingredients and mix with tofu until all pieces are evenly coated and sauce has become sticky.
Add cashews and heat through.
Garnish with green onions and serve with veggie noodles or cauliflower rice.
13. Caribbean Shrimp Tacos With Roasted Jalapeño Pineapple Salsa
We’re taking you to the Caribbean with this recipe from Half Baked Harvest. And if you think you don’t have time for this sweet and spicy taste of the tropics, think again. Because you’ll be sitting down to dinner faster than you can call for takeout!
Ingredients:
1-1/2 pounds large shrimp, peeled and deveined
2 tablespoons extra-virgin olive oil
2 teaspoons chipotle chili powder
1 teaspoon allspice
1/2 teaspoon ground ginger
1/2 teaspoon dried thyme
1/4 teaspoon cinnamon
Salt and pepper to taste
Corn or flour tortillas
Sliced avocado and lettuce for serving
For roasted jalapeño pineapple salsa verde
4 tomatillos, husked and halved
1 jalapeño
2 cloves garlic, skin on
1 lime, juiced
1/2 orange, juiced
1/4 cup cilantro, roughly chopped
1/2 cup pineapple, diced
1/4 cup mango, diced
Instructions:
Preheat oven to 425 °F.
Toss shrimp, olive oil, allspice, chili powder, thyme, ginger, cinnamon, and a pinch of pepper and salt on a baking sheet.
Arrange a single layer of ingredients on one side of a baking sheet.
Add jalapeño, tomatillos, and garlic to the other side of the sheet.
Transfer to oven and roast 10 to 12 minutes or until shrimp is pink and opaque and tomatillos lightly charred. Set shrimp aside and remove garlic from skins.
Blend roasted jalapeño, tomatillos, garlic, orange juice, lime juice, and cilantro until smooth.
Stir in mango, pineapple, and a pinch of salt.
Spoon shrimp into warm tortillas and top with salsa, lettuce, and avocado.
9 Easy Low-Carb Recipes for Breakfast and Lunch
So now we’ve gotten you ready to tackle dinner, but what about breakfast and lunch? After all, unless you’re into intermittent fasting, chances are you need to eat more than once a day!
With that in mind, we now bring you 10 bonus recipes that will make your low-carb breakfasts and lunches a breeze.
1. Keto Egg Cups
Looking for a low-carb and keto-friendly breakfast idea you can make ahead of time? Then this quick and easy recipe from Life Made Keto is right up your alley. And with nine different varieties of egg cup to choose from, you’ll have breakfast for every day of the week—and then some!
Ingredients:
For muffin base
10 large eggs
1 to 1-1/2 teaspoons sea salt (or to taste)
1/4 to 1/2 teaspoon black pepper (or to taste)
For broccoli and cheddar muffins
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1-1/2 cups broccoli, steamed and chopped (or frozen and thawed)
2/3 cup cheddar cheese, grated, plus more for topping
3 to 4 jalapeño peppers, deseeded and chopped, plus slices for topping
1/3 cup cream cheese, softened
1/2 cup cheddar cheese, grated
1/3 cup cooked bacon, crumbled
For mushroom, pepper, and spinach muffins
1/2 teaspoon smoked paprika
1/4 teaspoon chili powder (optional)
1 cup white button or cremini mushrooms, chopped
1/2 cup green bell peppers, diced
1 cup spinach, chopped
1/4 cup cooked sausage, diced (optional)
For spinach and cheese muffins
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
2 cups spinach, chopped
1-1/2 cups Parmesan cheese, grated, plus more for topping
For sun-dried tomato, Parmesan, and spinach muffins
1/3 cup sun-dried tomatoes, soaked until tender and chopped
3/4 cup spinach, chopped
1/4 cup loosely packed fresh basil, chopped
1 cup Parmesan cheese, grated, plus more for topping
For tomato, spinach, and Parmesan muffins
1/2 teaspoon garlic powder
3/4 teaspoon Italian seasoning
1 cup ripe tomatoes, diced
1 cup spinach, chopped
3/4 cup Parmesan cheese, grated, plus more for topping
Instructions:
For muffin base
Preheat oven to 400 °F and grease or line a muffin pan.
Whisk eggs, pepper, and salt in a large bowl.
For broccoli and cheddar muffins
Whisk thyme and garlic powder into egg base until combined well.
Stir in broccoli and cheese.
Pour mixture into muffins tins until approximately 2/3 full.
Sprinkle with additional cheddar and bake for 12 to 15 minutes or until muffins have set.
For buffalo chicken muffins
Whisk buffalo sauce and garlic powder into egg base until combined well.
Mix in green onions.
Pour mixture into muffin tins until approximately 2/3 full.
Add 2 to 3 tablespoons of chicken to each muffin cup.
Bake for 12 to 15 minutes or until muffins have set.
Drizzle with buffalo sauce and serve.
For ham and cheddar muffins
Whisk onion powder and garlic powder into egg base until combined well.
Stir in cheddar cheese and ham.
Pour mixture into muffin tins until approximately 2/3 full.
Top with additional ham and cheese.
Bake for 12 to 15 minutes or until muffins have set.
For kimchi muffins
Whisk sesame oil into egg base until combined well.
Stir in cheese, kimchi, and bacon.
Pour mixture into muffin tins until approximately 2/3 full.
Top with additional and bacon.
Bake for 12 to 15 minutes or until muffins have set.
For jalapeño popper muffins
Whisk onion powder, garlic powder, and cream cheese into egg base until combined well.
Stir in jalapeño, cheddar cheese, and bacon.
Pour mixture into muffin tins until approximately 2/3 full.
Place jalapeño slice on top of each muffin.
Bake for 12 to 15 minutes or until muffins have set.
For mushroom, pepper, and spinach muffins
Whisk Italian seasoning into egg base until combined well.
Stir in spinach, peppers, mushrooms, and sausage.
Pour mixture into muffin tins until approximately 2/3 full.
Bake for 12 to 15 minutes or until muffins have set.
For spinach and cheese muffins
Whisk basil and garlic powder into egg base until combined well.
Stir in cheese and spinach.
Pour mixture into muffin tins until approximately 2/3 full.
Sprinkle with additional cheese.
Bake for 12 to 15 minutes or until muffins have set.
For sun-dried tomato, Parmesan, and spinach muffins
Mix sun-dried tomatoes, basil, spinach, and cheese into egg base until combined well.
Pour mixture into muffin tins until approximately 2/3 full.
Sprinkle with additional cheese.
Bake for 12 to 15 minutes or until muffins have set.
For tomato, spinach, and Parmesan muffins
Whisk Italian seasoning and garlic powder into egg base until combined well.
Stir in spinach, tomatoes, and cheese.
Pour mixture into muffin tins until approximately 2/3 full.
Sprinkle with additional cheese.
Bake for 12 to 15 minutes or until muffins have set.
2. Low-Carb Breakfast Hash
What better way to start the weekend off right than with a hot plate of eggs, bacon, and hash browns? Wait, you’re low-carb now, so hash browns are decidedly off the menu. No worries. This recipe from Delish is so satisfying you’ll never even miss those pesky spuds.
Ingredients:
6 slices bacon, cut into 1-inch pieces
4 eggs
1 onion, chopped
1 red bell pepper, chopped
1 large head of cauliflower, chopped
1/4 teaspoon smoked paprika
3 tablespoons water, divided
2 cloves garlic, minced
2 tablespoons chives, finely chopped
1 cup shredded cheddar cheese
Salt and black pepper to taste
Instructions:
Fry bacon in a large skillet until crispy.
Drain bacon on paper towels, but leave leftover bacon fat in skillet.
Cook onion, cauliflower, and bell pepper in the same skillet over medium heat until vegetables begin to turn golden brown and soften.
Season to taste with pepper, salt, and paprika and add 2 tablespoons of water.
Cover skillet and cook until cauliflower is tender and all water has evaporated, approximately 5 minutes.
Stir in chives and garlic and continue cooking until garlic is fragrant, approximately 30 seconds.
Using a spoon, make four holes in the hash, crack an egg into each, and season with pepper and salt to taste.
Sprinkle entire skillet with cheese and bits of cooked bacon.
Return cover to skillet and continue cooking until eggs are done to taste (approximately 5 minutes for sunny side up).
3. Baked Avocado Eggs
Avocados and eggs? For breakfast? Yes, it’s really a thing. And it’s really good for you too. And this recipe from Tasty makes it so easy you’ll wonder why you didn’t think of it yourself.
Ingredients:
2 avocados
4 eggs
1/4 bacon bits
1 cherry tomato, quartered
1 sprig fresh basil, chopped
2 tablespoons chives, chopped
Cheddar cheese, shredded
Salt and pepper to taste
Instructions:
Preheat oven to 400 °F.
Halve avocados and remove pits.
Place avocado halves on baking sheet, scooping out some flesh to make a larger hole.
Crack an egg into each hole and season with pepper and salt.
Add toppings of choice and bake for 15 minutes or until yolks are done to taste.
Garnish with fresh herbs.
4. Cauliflower-Crusted Quiche
If you’re a lover of quiche, saying goodbye to this brunch staple may be almost more than you can bear (without an extra mimosa, that is), but with this offering from Tasty, love means never having to say goodbye.
Ingredients:
1 head cauliflower, cut into florets
1/2 cup Parmesan cheese, grated
1/4 teaspoon garlic powder
3/4 teaspoon salt, divided
6 eggs, divided
1 cup milk
1/2 cup feta cheese, crumbled
1/2 teaspoon pepper
1/2 tablespoon olive oil
8 spears asparagus, trimmed, cut into 1-inch pieces
4 cups baby spinach
4 green onions, chopped
Instructions:
Preheat oven to 425 °F.
Pulse cauliflower in a food processor until a meal-like consistency is reached.
Microwave for 5 minutes and allow to cool, then wrap in a clean towel and squeeze out excess water.
Combine cauliflower, 1 egg, garlic powder, 1/4 teaspoon salt, and Parmesan cheese in a large bowl.
Press crust mixture evenly into the bottom and sides of a tart or pie plate.
Bake for 15 to 18 minutes or until golden brown, and then allow to cool.
Lower oven temperature to 375 °F.
Whisk together 5 eggs, feta cheese, milk, pepper, and a 1/2 teaspoon salt in a separate bowl.
Heat olive oil in a medium skillet over medium heat.
Add asparagus and cook until just tender.
Add spinach and cook until just wilted.
Place spinach and asparagus on the bottom of the cooked crust, pour cheese and egg mixture over top, and garnish with green onions.
Bake for 45 minutes or until eggs are set and quiche is slightly golden.
5. California Grilled Chicken Avocado and Mango Salad
Who said you can’t take a trip to the tropics on your lunch break? With this quick and easy low-carb recipe from Skinnytaste, you’ll be there in no time.
Whisk together ingredients for vinaigrette and set aside.
Toss chicken, mango, avocado, and red onion together.
Fill one large salad platter or four small dishes with baby greens.
Top with chicken mixture and drizzle with dressing.
6. Roasted Eggplant Salad with Smoked Almonds and Goat Cheese
If you’re in the mood for something that’s both vegetarian and low-carb, then this savory—and, frankly, gorgeous to look at—recipe from Kitchn should check all the boxes.
Ingredients:
2 large eggplants, cubed and salted
1/3 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey or sugar substitute
1 tablespoon smoked paprika
1/2 teaspoon cumin
4 large garlic cloves, roughly chopped
1 lemon, juiced
1 tablespoon soy sauce
1 cup flat parsley leaves, roughly chopped
1/2 cup smoked almonds, roughly chopped
2 ounces goat cheese, crumbled and divided
1/4 cup finely chopped scallions
Instructions:
Preheat oven to 400 °F.
Cut eggplant into approximately 1-inch cubes.
Toss eggplant into a large bowl, lightly sprinkle with salt, and set aside.
Whisk together olive oil, apple cider vinegar, smoked paprika, cumin, and honey.
Use a paper towel to remove excess salt from eggplant and then toss with marinade and garlic.
Layer eggplant on a large parchment-lined sheet pan and roast for 40 minutes, stirring occasionally, until tender and lightly browned.
Whisk soy sauce and lemon juice and toss with cooled eggplant.
Stir in parsley, smoked almonds, and the majority of the goat cheese.
Spoon salad into a serving bowl, sprinkle with remaining goat cheese crumbles, and garnish with scallions.
7. Kale Salad with Creamy Lemon Tahini Dressing
Yeah, we know we’re on a salad kick, but who doesn’t love a tasty salad for lunch? And this super easy recipe from Vegangela is just too good to be denied!
Ingredients:
1 head kale (or other salad greens)
1 cucumber, peeled and diced
2 avocados, diced
2 tomatoes, diced
1 can garbanzo beans (chickpeas), drained and rinsed
Hemp seeds
For dressing
1/2 cup tahini
3/4 cup water
1 lemon, juiced
1 large garlic clove, minced
Salt and pepper to taste
Instructions:
Whisk together dressing ingredients, adding water as needed to achieve desired consistency.
Toss dressing with kale and enjoy!
8. Paleo Lettuce Wraps
How about a little change of pace? While we’re still in the realm of salad greens, you can bet these paleo lettuce wraps from Health-Bent are nobody’s salad!
Ingredients:
3 tablespoons oil of choice
1 pound chicken breasts or thighs (or ground chicken)
4 ounces shiitake mushrooms, chopped
1/2 onion, diced
3 cloves garlic, minced
2 green onions, finely chopped
Handful of cilantro, chopped
1 lemon, juiced
1/4 cup soy sauce
1 teaspoon chili garlic sauce
1 teaspoon sesame oil
1 avocado, sliced
Iceberg lettuce
Instructions:
Cook chicken in 2 tablespoons of oil until done.
Add lemon juice, soy sauce, chili sauce, sesame oil, cilantro, and green onions to a serving bowl.
Add cooked chicken to the bowl.
Using remaining oil, sauté onions and mushrooms until tender, approximately 10 minutes.
Add garlic a couple of minutes before onions and mushrooms are done cooking and then pour mixture into the bowl and toss everything to coat.
Slice lettuce in half lengthwise, removing stem, and separate into “cups.”
Pile chicken mixture on top and garnish with avocado.
9. Italian Tuna and Green Bean Salad
For a light yet flavorful lunch idea, this recipe from Coley Cooks can’t be beat.
Ingredients:
1 pound thin green beans, ends removed
1/4 to 1/2 small red onion, very thinly sliced
Two 5-ounce cans Italian or Spanish tuna in olive oil
1 lemon, juiced (or more to taste)
1/4 cup Italian flat leaf parsley
Extra-virgin olive oil for drizzling
Coarse sea salt for sprinkling
Instructions:
Boil heavily salted water in a medium-sized pot and make an ice bath in a separate container.
Drop green beans in boiling water for 20 seconds and then place immediately in an ice bath.
Drain green beans and dry thoroughly.
Transfer green beans to a serving platter, cover with red onions and chunks of tuna, and drizzle with olive oil from the can, lemon juice, and extra-virgin olive oil.
Garnish with parsley and sea salt.
As you can see, low-carb is really pretty easy—and delicious—once you’ve gotten the hang of it. So embrace your newfound low-carb lifestyle and enjoy all the flavor the world has to offer!
We’re putting the delicious back in dieting, so that, as your body kicks into ketosis, you don’t feel like you’re sacrificing anything…not taste, not enjoyment, and certainly not fulfillment.
5-10% Carbs
15-25% Protein
65-75% Fat
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