Looking for clean-eating, low-carb recipes that skip the carbs, but not on flavor? Look no further, because they’re all here.
10 delicious clean eating low-carb recipes for breakfast, lunch, and dinner.
These 10 low-carb recipes deliver full of flavors that’ll satisfy all your cravings.
We think they’re so delicious that you might start eating them whether or not you care about carbs. Not to mention, they are so easy to put together and weekday friendly that you’ll repeat them often, I bet.
Just browse through our recipe collection and get inspired to cook and eat well even when you’re cutting back on carbs.
No matter which low-carb diet whether is paleo, keto diet, or Whole30 you follow, you’ll find something in the list for you.
These clean eating low-carb recipes definitely bring deliciousness to your table every meal. All without breaking your diet and the carb budget.
Check out 10 clean eating low-carb recipes for every meal of the day.
9 healthy and delicious low carb recipes for breakfast, lunch, and dinner.
Healthy Breakfast Recipes
One of the biggest mistakes many women make is skipping breakfast or not eating enough in the morning.
In the morning, your energy stores are depleted by as much as 80% from the night before. Without food, your body begins to conserve energy and burn fewer calories—making your metabolism take a nosedive.
This is part of the reasons why the study published in the American Journal of Epidemiology concluded that skipping breakfast “is associated with a significant risk for obesity”.
In fact, they stated breakfast skippers are nearly 5 times more likely to become obese than breakfast eaters.
Another study also linked that eating a big breakfast to a less calorie consumption throughout the day. They found that eating a breakfast actually decreases the total calories you end up eating in a day, which also had a positive impact on the participants’ weight loss results.
So, whatever your eating preference is, you should always start your day with a breakfast, a healthy one.
To inspire your mornings, we have healthy breakfast recipes that are not only low in carbs, but also delicious and filling.
You’ll feel more energized and ready to tackle your day after eating, guaranteed!
If you remember, in our quick and “healthy breakfast ideas” post, I featured recipes like overnight oats and yogurt parfaits.
But did you ever think pancakes can also be in a low carb recipe list? Sure it can!
1. Banana Pancakes: Gluten Free Paleo Pancakes
This homemade pancake is super delicious, healthy and really easy to make. To top it off, It makes a perfect low carb meal that keeps you satisfied for the entire morning.
Although it’s still pancake, it’s very different from the ordinary “banana pancake” recipe that’s often loaded with white sugar, milk, butter and all purpose while flour made from refined grains.
With the ordinary pancake, when it’s all said and done, good nutritious values from bananas get overshadowed by all of the unhealthy sugar and syrups, which your body has a hard time processing.
After eating, you’ll feel bloated, unhealthy and unsatisfied. You’ll most likely have a sugar crash soon after too.
But this banana pancake recipe is not that kind.
It’s low-carb, no bad carbs, and filled with nutritious ingredients. Simply a perfect meal for any morning.
How to Make Paleo Banana Pancakes
If you are like me, you may assume that any spin-off recipe of wheat products takes time and efforts. Take cauliflower pizza crust for example. There is steaming, mashing, flattening, and shaping, just to name a few steps.
But thankfully, this recipe is easy. Why? You don’t have to make Paleo banana pancakes from scratch.
And its simplicity (and deliciousness, of course!) is probably why this is my favorite breakfast recipe.
But don’t take my word for it. Try it yourself!
What you’ll need for 6-7 pancakes!
- To start, I use Birch Blenders Paleo pancake mixer.
- It’s made with almonds, coconut, cassava, eggs and monk fruit. It’s Paleo.
- One medium smashed banana
- 3/4 cup of the Paleo mix
- 2/3 cup of water
- Mix all of the ingredients together to form a thick batter. It will be soft and thin at first, just let it sit for a few minutes to thicken.
- I like to use nonstick coconut cooking spray when making pancakes, so they don’t stick.
- Spoon out pancakes according to how big or small you like them to be and let them cook a couple of minutes typically 2-3 minutes. Flip and cook for 1-2 minutes on the other side after you flip them.
- Serve warm with chopped bananas on top, blueberries, strawberries, a sprinkle of cinnamon, and teaspoon of honey.
2. Smoked Salmon Egg stuffed Avocados
This is breakfast from heaven. It’s three of my favorite foods together, smoked salmon, avocado, and egg!
These three combo creates the perfect low carb meal that provides a nice healthy balance of macronutrients. It’s packed with high-quality protein, fiber and healthy fat to power up your morning and kick your metabolism into high gear.
After eating this meal, you’ll have a burst of energy that will last through lunch time.
This delicious and healthy smoke salmon avocado recipe is by: Grok Grub
What you’ll need to serve 2!
- 2 avocados
- 3 oz smoke salmon
- 4 whole eggs
- kosher or sea salts
- Black pepper
- Chili flakes
- Fresh dill
- Preheat oven to 425°F.
- Cut the avocados into two halves and remove the seed for the eggs and smoke salmon.
- Place the avocado halves on a cookie sheet, and line the hollows with strips of smoked salmon. Crack each egg into a small bowl, then spoon the yolks and however much white the avocado will hold.
- Add the other ingredients: salt and fresh ground black pepper on top of the eggs, to taste.
- Once you finish place them in the oven to bake for about 15-20 minutes.
- Sprinkle chili flakes and fresh dill on top.
3. Yogurt-Filled Cantaloupe
Juicy, fresh and tasty cantaloupe that scores medium in the Glycemic Index List can make a perfect breakfast.
But not by itself. Fill up half a cantaloupe with creamy greek yogurt to add quality protein and satisfaction.
You can also dress it up even more by adding fresh summer berries and crunchy pepita seeds on top. Even then, it’s only 150 calories per serving. Pretty nice, huh?
Other toppings like coconut flakes, chia seeds, crushed dark chocolate, and honey can also add textures and more flavors to your satisfying breakfast.
Although cantaloupe is not as celebrated as other fruits like berries or praised as a super-food, it’s full of nutritional values.
Cantaloupe is an excellent source of Vitamin C and Vitamin A ( in the form of carotenoids). Is also a very good source of potassium, and B vitamins ( B1, B3, B6, and folate) as well as Vitamin K, magnesium, and fiber.
With this recipe, you’ll combine that with Greek yogurt which is truly one of the healthiest foods on the planet.
In fact, it is one of the best ways to enjoy plenty of protein.
Not widely known, but only very few foods pack so much nutritional values in such a small serving size as Greek yogurt.
A bowl of Greek yogurt can keep you fortified with essential nutrients like vitamin C and much-needed protein, which most women don’t take enough of, and kick start your metabolism to help you lose weight.
What you’ll need for your yogurt melon cup.
- 1/2 cantaloupe
- 6 ounces nonfat Greek yogurt
- 1 tablespoon fresh raspberries
- 1 tablespoon fresh blueberries
- 1 teaspoon raw pepita seeds
- Scoop out seeds from the center of your half cantaloupe.
- Fill the hole with six ounces of nonfat Greek yogurt.
- Add berries to the yogurt and sprinkle with pepita seeds.
Use a spoon to scoop bites right out of the cantaloupe peel.
Recipe by: Popsugar
Healthy Lunch Recipes
I know for some people breakfast is the most important of the day in order to have a balanced blood sugar and energy. I definitely agree to that.
But that’s not to say lunches don’t deserve just as much praise. They do.
While we need our morning breakfast to provides energy to get us going, we need lunch to keep us in motion. Breakfast will only able to take us so far, and then it passes the baton over to lunch.
That’s why a healthy low-carb lunch is critical.
But with typical lunch options filled with carb-heavy entries like pasta, potatoes and bread, finding a hearty meal that’s low in carbohydrates can often be challenging.
Let’s also not forget that it has to be something we can grab quickly.
This in-and-out mindset for lunch is at times dangerous as it gets too easy for many of us to fall into the trap of fast-food traps or skip lunch altogether, sometimes without even realizing it.
I know I’m guilty of skipping lunch way too many times.
But I have been forcing myself to get in the habit of bringing my lunch to work with me, and making sure it’s macronutrient-balanced, healthy meal.
I do this because if I have lunch sitting in the office fridge, I’m less likely to go out and binge on the unhealthy stuff.
And it’s a lot quicker to grab my pre-made lunch than figuring out where to order lunch from.
Not to mention less tempted I get when I walk by those unhealthy, sugary treats in the office kitchen.
Plus, It helps me save money when I bring my lunch. it’s definitely a great way to eat healthy on a budget.
For some ideas, I gathered some amazing healthy lunch recipes you can pack for work or whip up quick at home.
4. Cold Asian Soba Noodle Salad
Salads are great because they are healthy and super easy to make or grab on the go.
But they often leave you feeling hungry and sluggish just a few hours after lunch. This is many due to lack of protein and healthy fats to keep the blood sugar balanced.
That’s why this healthy cold Asian noodle salad makes the perfect lunch.
It’s not heavy, just fulfilling. It has a good amount of protein, fiber and healthy carbs to provide you with long and lasting energy until your next meal.
My favorite part about cold Asian noodle salad, is that they’re super easy to assemble and are low in calories just like a traditional salad, but only more filling, thanks to the noodles.
And a lot more flavor than a regular salad.
I like using soba noodles for my Asian noodle salads. It’s not only because soba noodles are well suited for being served cold, but also they’re nutritious.
Soba noodles are made of buckwheat, which is an essential grain. They’re also naturally fat and cholesterol-free.
Just one cup of these noodles gives you 6 grams of protein and only contain 113 calories.
Here’s what you need!
enough for two as a main or a few people as a side
Over at What’s Cooking Good Looking, Jodi, a natural foods chef cooked up this cold soba noodle bowl salad recipe that’s entirely vegan and gluten-free.
for the sunflower seed sauce
- 1/4 cup of sunflower seed butter (feel free to sub any nut or seed butter you have on hand)
- 1 clove of garlic, minced
- 1 red chili, seeded and minced
- 2 tablespoons of tamari (or low sodium soy sauce)
- 1 tablespoon of toasted sesame oil
- 1 teaspoon of ginger, peeled and minced
- 2 tablespoons of lime juice (the juice of one lime)
- 3-4 tablespoons of water
- a pinch or two of red pepper flakes, if you want extra heat
1 package of soba noodles
- 1 green zucchini, peeled with a peeler
- 1 yellow zucchini, peeled with a peeler
- 3 carrots, peeled with a peeler
- 2 cucumbers, peeled with a peeler
- 2 green onions, sliced
- 1 avocado, sliced
- a handful of sprouts
- some sesame seeds for garnish
Here’s the directions:
- Start by making the sunflower seed sauce. Add all of the ingredients to a food processor and pulse several times until smooth. Set aside until you’re ready to assemble.
- Cook the soba noodles according to the package. Rinse under cold water.
- Toss the noodles with 3/4 of the sunflower sauce. Distribute the noodles into individual bowls, then add in the julienned veggie noodles, avocado, green onion, sprouts, and finish by drizzling the remaining 1/4 of the sauce and top with sesame seeds.
Make this the night before and packed it and put it in the fringe for the next morning.
5. Spinach-Quinoa Patties
This recipe combines two of my favorite healthy food staples together; Quinoa and spinach, I really like this recipe from Cassie at Back to Her Roots because it’s so versatile.
You can make small patties and toss them on top of a kale avocado salad for protein or just snack on them during the day between meals.
You can also form them into larger patties and use them as vegetarian burgers.
Cooked quinoa is a complete protein and contains high amounts of lysine, which helps regulate blood sugar.
Spinach has compounds called thylakoids that actually make spinach digest slowly, so it may help combat your midday hunger pains.
- 3 cups cooked quinoa (cooked in chicken or veggie broth for added flavor)
- 3 eggs
- ½ teaspoon salt
- 2 tablespoons parsley, minced
- 2 cloves garlic, minced
- 1 large carrot, peeled and shredded
- 4 green onions, diced
- 1 cup frozen chopped spinach, thawed and squeezed dry
- ½ cup Parmesan cheese, grated (optional)
- 1-2 cups whole wheat panko
- 2 tablespoons avocado oil
- Combine all the ingredients except the oil in a medium bowl and mix until well incorporated. You can add more panko if necessary to make sure the mixture holds shape when formed into patties. Let the mixture rest for 5-10 minutes to allow for flavor melding.
- Heat oil in a large skillet over medium-high heat. Form the mixture into small patties about 2” wide. Cook patties in heated skillet for 2 minutes on one side.
- Flip patties and cook for an additional 2 minutes. Both sides should be golden. Cool the cooked patties on paper towel lined plates.
This next lunch recipe is my absolute favorite. It is a low-carb version of the chicken chipotle burrito bowl, which runs about 1100 calories according to chipotle menu. If you are trying to lose weight or on a 1200 to 1500 calorie a day diet, you know that’s too many calories in one meal, making the Chipotle burrito bow the only full meal you can eat in a day.
But that’s not a very good strategy to binge eat at lunch and starve rest of the day.
Plus the chipotle burrito is loaded with salt, fat, not to mention is high in carbohydrates, so is not as healthy as they promote it to be. But that doesn’t mean you need to give up eating a chicken Burrito bowl.
6. Chicken Quinoa Burrito Bowls
This chicken quinoa burrito bowl recipe by GimmesomeOven.com is my idea of a perfect healthy lunch—chicken on a bed of quinoa and served with fresh sauteed veggies (bell peppers, red onions, guacamole and sweet yellow corns).
Needless to say, this spin of the chipotle burrito bowl is a much healthier and nutritious version. It’s also super delicious that you might never go back to Chipotle again.
When I came across this recipe I had to try it, and I can attest for its deliciousness.
Another important thing worth pointing out from this recipe is that it is gluten-free and high in protein, both from the chicken and quinoa.
Quinoa is a “super food” and is well known for its nutrient richness.
It’s also loaded with fiber, manganese, copper, phosphorus, magnesium, folate, zinc.
You can read more on benefits of quinoa on a different post if you are interested in learning about quinoa.
Because of quinoa’s high nutrient potents, I’m always attracted to “quinoa recipes”.
This whole recipe takes about 30 minutes to make.
What you’ll need!
- 2 cups cooked quinoa
- 1 batch taco-seasoned chicken (see below)
- 1 batch sautéed veggies (see below)
- 1 batch corn salsa (see below)
- ? cup guacamole
- ¼ cup crumbled feta cheese
- lime wedges (for serving)
Taco-Seasoned Chicken Ingredients:
- 2 small boneless, skinless chicken breasts, pounded to even thickness
- 4 teaspoons Old El Paso Taco Seasoning
- 1 Tablespoon coconut oil
Sautéed Veggie Ingredients:
- 1 Tablespoon coconut oil
- 1 small red bell pepper, stem and core removed, then thinly sliced
- half of a small red onion, peeled, then thinly sliced
Corn Salsa Ingredients:
- 1 (15-ounce) can whole kernel corn, drained
- ¼ cup finely-diced red onion
- 2 Tablespoons finely-chopped cilantro
- 1 Tablespoon lime juice
To make th chicken quinoa burrito bowls:
- Portion quinoa evenly between two serving bowls, spreading it out so that it covers the bottom of the bowls.
- Divide the chicken, peppers and onions, corn salsa and guacamole evenly between the two bowls, and add them on top of the quinoa.
- Sprinkle each bowl with some crumbled cheese. Serve immediately, garnishing each bowl with a lime wedge if desired.
To make the taco-seasoned shicken:
- Rub 2 tablespoons of taco seasoning evenly over each chicken breast (on both sides).
- Heat oil in a medium saute pan over medium-high heat. Add chicken breasts and cook for about 5 minutes per side, turning once, until the chicken is cooked through and no longer translucent.
- Remove from heat and transfer chicken to a cutting board and let rest for at least 5 minutes. Then cut into bite-sized cubes.
- Return the same saute pan to the heat and add the oil. Heat over medium-high heat, then add peppers and onions.
- Sauted for 4-5 minutes until the veggies are cooked and softened. Remove from heat.
- Toss all ingredients together until combined.
- Serve and enjoy your chicken quinoa burrito bowls.
Unlike Chipotle’s burrito bowl that makes you hungry and sluggish soon after for its high carbs content, this quinoa chicken burrito bowls will keep you satisfied and energized all afternoon.
Healthy Dinner Recipes
Packing low carb lunch is much easier than it is to prep a healthy low carb dinner for the whole family.
If your family is anything like mine, anything low carb or healthy gets a down-vote.
It’s hard enough trying to please other palates, but getting those palates to like healthy food too can be hard, unless you can substitute their favorites with healthier, low carb versions…
Take a typical takeout dinner for example. Instead of ordering battered chicken with sugary and salted sauce, try making your own inspired healthy meal at home.
Here are a few of my favorite healthy dinner recipes.
Despite all the challenges, I like cooking dinners more than lunch because I can get the whole family involved and make it fun.
So, I’m always on the look out for “easy healthy dinner recipes” that are low in carbs and simple enough for the family to cook together.
Quick healthy dinner recipes like the ones below are nutritious, healthy and fun to make. You’ll even feel like a professional chef.
If you are interested, there will be more on quick dinner ideas on a later post.
Up to this point, we’ve been pushing the idea of low-carb meals and their importance, but there is no one meal like dinner that carb intake has as much impact on your body.
As you know, “high carb foods” are not great to have late at night. And this is true whether you are trying to lose weight or not.
Carbs are the primary energy source that your body uses to fuel itself.
At night, we are less active and use a lot less energy. Eating too much carbs can trigger your insulin and the unused insulin in the blood stream can increase stored fat, which can cause weight gain.
In short, you want to avoid eating dinner that’s high in carbohydrates.
7. Asian Chicken Stir Fry
I love Asian chicken stir fry because it is super easy to make and both nutritious and delicious.
This recipe is also flexible and can work with many varieties of vegetables. In our household, that means I can use up any left-over vegetables that need to get eaten! Less waste!
Even you don’t have any vegetables sitting in your fridge that need an immediate rescue, having that flexibility means you can experiment with different veggies or accommodate picky eaters in the house! It’s all around an easy recipe that can’t go wrong.
Also, if you are looking for chicken breast recipe, this is a great one too.
Unlike many chicken breast dishes, it’s flavorful.
All in all, this Asian chicken stir fry makes a perfectly balanced healthy meal that is low in carbs to feed the whole family for dinner.
What you’ll need!
- 2 Tbsp coconut oil
- 2 large chicken breasts, cut into 1″ cubes
- 1 bell pepper, any color
- 1 large white onion, diced
- 1 zucchini, diced into small chunks
- 1 Tbsp. coconut aminos
- 1 tsp. sriracha sauce
- 1 handful pea shoots
Other vegetables you can use are:
Stir fry directions:
- In a heavy cast iron pan, heat the 2 tablespoons of coconut oil.
- Add cubes of the chicken breast, cook on medium-high heat until just browned, 5 minutes.
- Add onions and peppers or other veggies of your choice. Cook until slightly browned, about 5 minutes.
- Add zucchini, keep cooking until everything is nicely browned, about 6 minutes.
- Add coconut aminos and stir well.
- Slowly add sriracha sauce until desired heat level. This sneaks up on you, so add slowly. You can always add more, but you can’t take away if you add too much.
- Throw pea shoots in while the skillet is still on the stove, and toss until shoots start to soften, about 2 minutes.
- To serve, place ½ cup of cooked quinoa or brown rice (if you are not on a really low-carb diet) onto a bowl, and add the stir fry on top of the rice. Top with chopped green scallions tops and serve.
I hope your family enjoys this delicious and nutritious low carb chicken stir fry dish.
8. Quinoa Fried Rice
I love this quinoa fried rice recipe from MyVega.com, by Morgan Shupe. It is gluten-free, grain-free, and high in protein.
Since you can whip this dish up in less than 30 minutes, it makes a perfect weeknight low carb family meal.
Fried rice can be a great way to sneak veggies and protein into a picky eaters’ meal—especially when cooking for the whole family, this becomes pretty useful.
This fried quinoa recipe (obviously) calls for quinoa which is a nutrient powerhouse.
Many health experts refer to quinoa as being the closest thing to a perfect food. I love using quinoa for a number of reasons, but the one that speaks to me and my family is that we can stay low-carb without feeling like going on a carb-free diet.
It still makes you feel like you are eating carb-rich foods and gives you the satisfaction you crave when you eat carbs.
Also, it’s packed with nutrients,so that’s another plus.
Quinoa (pronounced KEEN-wah), is a rich source of high protein, fiber, manganese, folate, copper, iron, potassium. It also contains a small amount of calcium, B3 (Niacin) and Vitamin E.
- 1 tsp coconut oil
- ½ onion, diced
- 3 cloves garlic, minced
- ½ Tbsp ginger, minced
- ¼ cup assorted mushrooms, sliced
- ¼ cup carrots, shredded
- ¼ cup cabbage, small dice
- ¼ cup red bell pepper, small dice
- ¼ cup edamame beans
- 1½ cups cooked quinoa, room temperature or cold
- 1 tsp sriracha chili sauce, or to taste, depending on desired spice
- 2 Tbsp tamari or soy sauce
- Sesame oil, for drizzling
- Toasted sesame seeds, for garnish
- In a wok or sauté pan, heat oil over medium-high heat. Add onion and cook 5 – 7 minutes, or until translucent.
- Add garlic and ginger and sauté another 3 – 4 minutes.
- Add mushrooms, carrots, cabbage and red pepper. Sauté 4 – 5 minutes.
- Add edamame. Sauté 1 minute.
- Add in quinoa, sauté for 3 – 5 minutes or until quinoa is hot.
- Add in sriracha and soy sauce. Sauté 2 minutes.
- Drizzle sesame oil and sesame seeds on top for serving.
9. Oven Roasted Salmon With Broccoli & Asparagus
Broccoli, asparagus and salmon pair really well together.
Salmon is one of the best sources of lean protein and omega 3 fatty acids around, it certainly helps to keep arteries clear and your heart strong and healthy.
These fatty acids found in fish like salmon have been shown to help strengthen the immune system and eyesight, and even improve mental health.
Who knew one dinner can have this much health impact on the family. Right?
But salmon is not the only one with health benefits.
Broccoli is often named as superfood for its richness in vital nutrients and essential vitamins.
Broccoli contains vitamin C, which also known as ascorbic acid, a vitamin that is vital to the production of collagen— It is one of the most common substances in the body that makes up the connective tissue between organs.
How much vitamin C in broccoli?
1 cup of chopped broccoli (roughly 91 grams) contains a whopping 220% of the daily value (DV). Broccoli also contains beta carotene, both beta carotene and Vitamin C, which is important immune-boosting antioxidants that have been linked to a reduced risk of cataracts, heart disease, and several types of cancers.
Read more on broccoli and it’s benefits on a separate post.
Asparagus with some garlic and lemon juice is perfect. Make sure to cook both veggies until they’re tender, then dig in.