Meal Plans for Weight Loss

Easy and Healthy 10-Minute Dinner Recipes | Keto & Paleo Friendly

Easy and Healthy 10 Minute Dinner Recipes - Keto and Paleo Dinners

Well, I’ve been overwhelmed with all the positive feedback you guys have given me regarding my new Healthy Meal Prep series on YouTube and my blog.

And, so far I’ve shared mostly make-ahead breakfast, lunch, and snack recipes, which means it’s time for a dinner meal prep video!

Let me just go ahead and forewarn you about today’s post… you’re going to be blown away with not only how easy it is to make these recipes, but also how stinkin’ delicious they are!!

All 4 recipes are gluten free, grain free, and paleo-friendly. And, 2 of the 4 are also low carb and keto-friendly.

**Don’t forget to tag me in your food photos on Instagram… I love seeing y’all recreate my healthy recipes!

Okay, lets get started!

Watch Recipe Video Below…

https://youtu.be/hSBE69gMPPo
Low Carb Chicken Fajita Lettuce Wraps
Total Time
10 mins
 

This recipe is gluten free, grain free, paleo, low carb, and keto friendly.

Servings: 2
Ingredients
  • 2 Organic, Boneless, Skinless Chicken Breasts
  • 2 Tbsp Avocado Oil, Coconut Oil, or Grass-fed Ghee
  • 1 Tbsp Lime Juice
  • 1/2 tsp Italian Seasoning
  • 1/4-1/2 tsp Paprika
  • 1/4-1/2 tsp Cumin
  • Sea Salt & Pepper to taste
  • 1 Bell Pepper (any color) de-seeded & chopped
  • 1/2 Small Purple Onion chopped
  • 1/2 Tomato diced
  • Butter Lettuce (for the wraps)
  • Optional Toppings: Cilantro, Avocado, Organic Cheese, etc.
Instructions
  1. Slice chicken breasts into thin slices.  Place in a mixing bowl along with 1 Tbsp avocado or coconut oil, lime juice, Italian seasoning, paprika, cumin, sea salt, and pepper.  Toss to combine.  Make sure all of the chicken is coated with the seasonings.  Set chicken aside.

  2. In a skillet over medium-high heat, add 1-2 Tbsp of cooking oil, chopped bell pepper, and purple onion.  Saute until slightly soft.  The key to getting this recipe done in 10 minutes or less is to keep the heat to medium-high.  And, cover the skillet with a lid to cook the veggies even faster.  Once soft, remove veggies from skillet.

  3. Now, add the chicken to the same skillet and cook until done.  Cover with a lid to cook faster and feel free to add a splash of water, if needed, to keep the chicken moist.

  4. Once chicken is done, add the cooked veggies back to the skillet with the chicken along with the diced tomatoes.  Stir to combine.

  5. To serve, place your lettuce onto a plate and add the chicken mixture.  Top with whatever healthy topping you’d like.  IENJOY!

Recipe Notes

ITEMS USED IN RECIPE:

 

Avocado Oil

Celtic Sea Salt

Low Carb Keto Chicken Fajita Lettuce Wraps
Sweet Potato Taco Skillet

This recipe is gluten free, grain free, and paleo friendly.

Servings: 4
Ingredients
  • 1 Large Sweet Potato peeled & cubed
  • 2 Tbsp Avocado Oil, Coconut Oil, or Grass-fed Ghee
  • 1/2 Jalepeno Pepper de-seeded & chopped
  • 1/2-1 Whole Bell Pepper de-seeded & chopped
  • 1/2 Small Purple Onion chopped
  • 2 Garlic Cloves minced
  • 1 lb Grass-fed Ground Beef
  • 1 Packet Organic Taco Seasoning (or 2-4 Tbsp, to taste)
  • Optional Toppings: Lime Juice, Cilantro, Avocado, Organic Sour Cream, etc.
Instructions
  1. Add 1 Tbsp of cooking oil to a skillet over medium-high heat along with the cubed sweet potato.  Keep in mind, the smaller the cubes, the faster it’ll cook.  Stir to coat all of the cubes with the oil.  Cover skillet with a lid to cook faster.  Halfway through cooking, add a splash of water to create some steam and cover with a lid again.  Continue to stir potatoes throughout cooking to avoid burning.  Remove from stovetop once the potatoes are soft.  **The potatoes may get a little mushy, which is completely fine because we’ll be mixing it in with the beef mixture anyway.

  2. In a separate skillet (while the potatoes are cooking), add 1 Tbsp of cooking oil over medium-high heat along with the chopped jalepeno, bell pepper, and onion.  Saute until soft.  Cover skillet with a lid to cook faster.  Once they’re slightly soft, add in the minced garlic and saute a few more minutes. 

  3. Then, add in the ground beef and cook until beef is browned.  Once browned, add the taco seasoning and stir to combine.

  4. Once the beef mixture is done, transfer the sweet potatoes to the skillet with the beef and stir to combine.  

  5. To serve, keep the mixture in the skillet and adding your favorite toppings (i.e. avocado, lime juice, cilantro, organic cheese, etc.).  If you’re paleo, you can eat with some of the Siete Grain Free chips (so good!).

Paleo Sweet Potato Taco Skillet Dinner Recipe
Paleo Sweet Potato Taco Skillet Dinner Recipe
Low Carb Shrimp Fried Cauliflower Rice

This recipe is gluten free, grain free, paleo, and keto.

Servings: 2
Ingredients
  • 2 C. Pre-Cooked Shrimp de-frosted
  • 2 Tbsp Avocado Oil, Coconut Oil, or Grass-fed Ghee
  • 1/2 Small Purple Onion chopped
  • 1/2 C. Carrots chopped
  • 2 Garlic Cloves minced
  • 10 oz Bag of Frozen Cauliflower Rice (place in fridge the night before)
  • 1 C. Frozen Peas (defrosted in warm water) **Eliminate for Strict Keto & Paleo
  • 1/2 tsp Onion Powder
  • 1/4 tsp Ground Ginger
  • Sea Salt & Pepper (to taste)
  • 2-3 Tbsp Coconut Aminos (soy sauce substitute) see notes below
  • 2 Eggs beaten
Instructions
  1. Add 1 Tbsp of cooking oil to a skillet over medium-high heat and add the shrimp.  Cook shrimp a few minutes on each side until heated through.  Season shrimp with sea salt and pepper, to taste.  Be sure not to overcook the shrimp.  Remove shrimp from pan and set aside.

  2. Add 1 Tbsp of cooking oil to the same skillet and saute the chopped onion and carrots until slightly soft.  Cover skillet with a lid to cook even faster.  Then, add the minced garlic and cook 1 more minute.  Next, add in the cauliflower rice.  Continue to saute until cauliflower reaches your desired texture.  I like mine pretty soft.

  3. Once the veggies are softened, add in the peas and cook another minute or so to heat through.  Then, add in the onion powder, ginger, sea salt, and pepper.  Stir to combine.

  4. Next, add in the coconut aminos and beaten eggs.  Continue to stir until the eggs are fully scrambled and cooked into the mixture.  The mixture will start to get thicker.  But, be careful not to overcook because you want the mixture to be moist.

  5. Once the eggs are cooked into the cauli-rice mixture, you can either stir the cooked shrimp into the mixture or serve over top.  ENJOY!

Recipe Notes

ITEMS USED IN RECIPE:

 

Coconut Aminos (soy sauce substitute)

Celtic Sea Salt

Avocado Oil

Low Carb Shrimp Fried Cauliflower Rice Healthy Dinner Recipe
Easy Salmon Sheet Pan Dinner

This recipe is gluten free, grain free, and paleo.

Servings: 2
Ingredients
  • 2 5-6 oz Wild-Caught Salmon Filets
  • 2 Tbsp Avocado Oil
  • Sea Salt & Pepper (to taste)
  • 4 Slices Lemon
  • 2 Twigs Fresh Rosemary
  • 1 Large Sweet Potato (or 2 small) peeled & cubed
  • 1 Bundle Broccolini
Instructions
  1. Preheat oven to 425 degrees F.  Line a baking sheet with parchment paper.

  2. Place salmon filets onto baking sheet and brush with the avocado oil on both sides.  Sprinkle sea salt and pepper on each side of the salmon filets.  Place salmon skin-side down.  Lay lemon slices and fresh rosemary over top.

  3. On each side of the salmon filets, place the sweet potato cubes and broccolini.  Drizzle 1 tbsp over them, sprinkle with sea salt and pepper, and toss/rub into the potatoes and broccoli. 

  4. Bake for 10-12 minutes.  Toss the sweet potatoes and broccolini halfway through cooking.  ENJOY!

Recipe Notes

ITEMS USED IN RECIPE:

 

Avocado Oil

Celtic Sea Salt

Easy Healthy Sheet Pan Dinner Recipe

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