Keto Lunch Ideas: Start LOVING your Keto Diet


Happy TOC Tuesday everyone!


Today we’re talking our favorite Keto Lunches and how you can bring them into your very own meal rotation.


We’ve put together a simple but fun straightforward list of 3 keto lunches that are sure to get you head over heels with your Keto diet.


The key here is transparency and simplicity so we’ll get right to it! First up, we have Chef Jazz’ favorite, the taco salad.


To start you’ll need:


1 Cup Ground Beef

1 T Chili Powder

1 T Paprika

1 t Cayenne

½ T Cumin

½ T Onion Powder

½ T Garlic Powder

¼ Cup Tomato

½ Cup Black Beans

¼ Cup Cheddar Cheese

¼ Cup Roasted Corn

16 oz Mixed Greens

¼ Cup Cilantro Lime Yogurt


Cilantro Lime yogurt - Lime, Greek Yogurt, Cilantro, Salt


½ cup T Yogurt

1 T Lime Juice

1 t Chopped Cilantro


  1. Heat 2 Tablespoons Olive Oil in pan over medium heat.
  2. Add ground beef, chili powder, paprika, cayenne, cumin, onion powder and garlic powder to pan and brown.
  3. Finish seasoned ground beef with 1 T Kosher salt, mix and set aside.
  4. Mix greens in a bowl with salt and pepper to season (Not too heavy). Add cilantro lime yogurt (see recipe) to mixed greens and lightly mix so the greens are coated in dressing. Top greens with roasted corn, cheddar cheese, black beans, tomato and ground beef. Kosher Salt & Pepper to taste.

Yum! Feel free to add some grain free tortilla chips to this one if you feel fancy - however, since we’re talking Keto here today it’s better to just stay away from temptation.


Next up we have the eggroll bowl! Super savory and perfect for the keto diet giving us all the satisfaction we need - minus the crunch… and carbs.


You’ll need:


1 Cup Ground Beef

1 Cup Cabbage

¼ Cup Carrot

¼ Cup Celery

1 T Garlic

1 T Chili Powder

½ T Cumin

½ T Onion Powder

½ T Garlic Powder

¼  Green Onion

1 T Apple Cider Vinegar

¼ Cup Chicken Broth

Kosher Salt & Pepper to taste


  1. Start by heating 2 Tablespoons Olive Oil in a pan over medium heat.
  2. Add ground beef, chili powder, cumin, onion powder and garlic powder and cook until browned.
  3. Add cabbage, carrot, celery and garlic and saute until vegetables are translucent.
  4. Add chicken broth until it has evaporated.
  5. Add apple cider vinegar and cook until almost all liquid is gone.
  6. Finish with salt and pepper to season.

Boom. You’re a Chef Jazz jr already! Not really, we all know she’s a different breed.


Last but not least, we have Hadrien’s favorite, Turkey & Spinach burgers!


The key ingredient here is love, everything else is as listed below:


1 cup ground turkey

1 cup spinach 4 spears asparagus

¼  cup mozz

1 sweet potato

½ T oregano

½ T basil

1 t thyme

1 t rosemary

1 t cinnamon

3 T olive oil

Kosher salt to taste


  1. Turn oven on to 400 degrees F
  2. Peel sweet potato and cut into 1-2 inch pieces like French fries.
  3. Put them on a pan, coat with olive oil, cinnamon and salt and put in oven to bake for about 20 mins
  4. Chop asparagus into medium size pieces.
  5. Heat 1 T olive oil in pan over medium heat and add asparagus, season with light salt and pepper until you see color, set aside
  6. Mix all seasonings and ground turkey in a bowl. Form ground turkey mixture into patties (size of your choice)
  7. Heat 1 T olive oil in a pan over medium heat.
  8. Add turkey patties to pan and brown on each side cooking all the way through.
  9. Finish burgers with kosher salt and serve with sweet potato fries

Voila! We hope you have enjoyed this little peek inside the Keto mind of Chef Jazz and we’ll see you friday for Farm Friday. We have a really special interview coming in fresh-off-the-press that we’re sure you’ll love!




Leave a comment