These 5 dinners are grain-free, dairy-free, and perfect for warm weather evenings. Whether you’re firing up the BBQ or tossing together a quick pan-seared meal, each recipe is ready in 20 minutes or less and leaves you feeling energized—not heavy. Bonus: I’ve added a creamy dairy-free tzatziki at the end that pairs perfectly with every dish.

Let’s get cooking!

🍑 1. Grilled Lemon-Herb Chicken with Peach Arugula Salad

Time: 18 minutes | Protein: ~35g per serving

Serves 2

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Juice of 1 lemon
• 2 garlic cloves, minced
• 1 teaspoon dried or fresh thyme
• 1 large peach, sliced
• 2 cups arugula
• ½ cucumber, thinly sliced
• Balsamic vinegar and olive oil for dressing

Instructions:

1. In a bowl, mix olive oil, lemon juice, garlic, and thyme. Add chicken and marinate for 10 minutes (or longer if time allows).
2. Grill chicken over medium heat for 6–7 minutes per side until cooked through.
3. Toss arugula, peach slices, and cucumber with a splash of balsamic and olive oil.
4. Slice grilled chicken and serve over salad

🎣 2. BBQ Salmon with Grilled Zucchini and Chimichurri

Time: 15–18 minutes | Protein: ~30g per serving

Ingredients:

• Two 6 oz salmon fillets
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 garlic clove, minced
• 2 zucchinis, sliced lengthwise

Chimichurri Sauce:

• ¼ cup fresh parsley
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 garlic clove
• Pinch of sea salt

Instructions:

1. Rub salmon with olive oil, garlic, and paprika.
2. Grill skin-side down for 6 minutes, flip and cook for another 2 minutes.
3. Grill zucchini slices for 3–4 minutes per side.
4. Blend chimichurri ingredients in a blender or food processor and drizzle over salmon and veggies.

🌱 3. Grilled Tempeh Skewers with Peanut-Lime Sauce (Plant-Based)

Time: 20 minutes | Protein: ~28g per serving

Ingredients:

• 1 block tempeh, cut into cubes
• 1 tablespoon tamari or coconut aminos
• Juice of ½ lime
• 1 garlic clove, minced
• 1 red bell pepper, cubed
• 1 zucchini, sliced into rounds
• ½ red onion, cut into chunks

Peanut-Lime Sauce:

• 2 tablespoons peanut butter
• 1 tablespoon lime juice
• 1 tablespoon tamari
• 1 teaspoon maple syrup
• 1–2 tablespoons water to thin

Instructions:

1. Steam tempeh for 5 minutes to soften and reduce bitterness, then marinate in tamari, lime, and garlic.
2. Skewer tempeh and vegetables alternately.
3. Grill skewers for 4–5 minutes per side.
4. Whisk sauce ingredients together until smooth and serve as a dip or drizzle.

🍔 4. Turkey Burgers with Avocado and Grilled Pineapple

Time: 15 minutes | Protein: ~30g per serving

Ingredients:

• 1 lb ground turkey
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 4 pineapple rings
• 1 avocado, sliced
• Optional: lettuce leaves or grilled portobello mushroom caps for “buns”

Instructions:

1. Form turkey into 4 patties and season with garlic powder, onion powder, salt, and pepper.
2. Grill patties for 5–6 minutes per side, until fully cooked.
3. Grill pineapple rings for 2–3 minutes per side.
4. Assemble burgers with pineapple and avocado in lettuce wraps or portobello buns.

🌰 5. Smoky BBQ Lentil & Walnut Patties (Plant-Based)

Time: 20 minutes | Protein: ~26g per serving

Ingredients:

• 1½ cups cooked lentils
• ½ cup walnuts, finely chopped
• ¼ cup shredded zucchini or carrot
• 1 tablespoon gluten-free BBQ sauce
• ½ teaspoon smoked paprika
• 1 flax egg (1 tablespoon flaxseed + 2½ tablespoons water)
• Optional: ¼ cup almond flour or gluten-free oats for texture
• Sea salt to taste

Instructions:

1. Mash lentils in a bowl, then mix in remaining ingredients.
2. Form into 4 patties.
3. Grill on a well-oiled grill pan or BBQ for 4–5 minutes per side.
4. Serve in lettuce wraps or alongside grilled vegetables.

🥒 Bonus Recipe: Creamy Dairy-Free Tzatziki

Time: 10 minutes | Makes: ~1 cup

Ingredients:

• 1 cup plain unsweetened coconut or almond yogurt
• ½ English cucumber, grated and moisture squeezed out
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 garlic clove, finely minced
• 1 tablespoon fresh dill, chopped
• Sea salt to taste

Instructions:

1. Combine all ingredients in a mixing bowl and stir well.
2. Chill for at least 10–15 minutes before serving.
3. Use as a dip, drizzle, or creamy topping for any dish above.

Looking for more delicious recipes? Check out my hormone balance recipe book here!