25+ Nutritious Holiday Diabetic-Friendly Bowls for a Healthier Festive Season

The holiday season is often filled with indulgent foods, but for those managing diabetes, it can feel like a challenge to find meals that are both festive and blood-sugar friendly.

Thankfully, there’s a solution that combines both nutrition and celebration—diabetic-friendly holiday bowls!

These bowls are not only packed with wholesome, diabetes-friendly ingredients but also bursting with flavors that embody the spirit of the season.

Whether you’re looking for savory or sweet options, you can create bowls that are nourishing and satisfying, without compromising on taste.

We’ve curated a collection of 25+ holiday diabetic bowl recipes that will make your holiday meal planning easy, healthy, and delicious.

From roasted vegetables and lean proteins to hearty grains and vibrant salads, these bowls offer a variety of options that fit within a balanced, diabetes-friendly lifestyle.

Say goodbye to holiday meal guilt, and say hello to festive, flavorful bowls that you can feel good about.

25+ Nutritious Holiday Diabetic-Friendly Bowls for a Healthier Festive Season

The holidays are about enjoying time with loved ones and celebrating in ways that nourish both body and spirit.

With these 25+ holiday diabetic bowl recipes, you no longer have to choose between indulging and staying healthy.

Each recipe is designed to provide a perfect balance of nutrients while keeping blood sugar levels in check.

From hearty protein-packed bowls to refreshing vegetable medleys, these options will keep you satisfied throughout the season.

So, go ahead and try these recipes—your holiday table will never have tasted so good, and you’ll feel great enjoying every bite.

Holiday Cauliflower Rice Bowl

This cauliflower rice bowl is a festive and healthy option for those managing diabetes. Packed with fiber and low in carbohydrates, cauliflower rice serves as a great base to incorporate colorful vegetables, lean proteins, and a flavorful dressing. The recipe uses turkey, a lean protein, and vegetables like bell peppers, spinach, and red onions to create a satisfying meal that is both diabetic-friendly and full of holiday flavors.

Ingredients

• 1 medium cauliflower, grated into rice-sized pieces
• 1 cup cooked turkey breast, shredded
• 1 cup spinach, chopped
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the garlic powder, paprika, salt, and pepper.
2. Add the grated cauliflower rice to the skillet and sauté for 5-7 minutes, stirring occasionally until the cauliflower is tender.
3. In a separate pan, sauté the red bell pepper and onion until softened, about 3-4 minutes.
4. Add the spinach to the bell pepper and onion mixture, cooking until wilted, about 2 minutes.
5. To assemble, place a portion of cauliflower rice in a bowl. Top with the cooked turkey, sautéed vegetables, and a drizzle of balsamic vinegar.
6. Garnish with fresh parsley and serve warm.

This holiday cauliflower rice bowl offers a nutrient-dense meal, with its high fiber content helping to regulate blood sugar levels. The combination of turkey and vegetables provides a balanced mix of protein and micronutrients, making this a great choice for anyone looking to enjoy a healthy holiday meal without compromising on flavor. The cauliflower rice base not only keeps the dish low-carb but also offers a great texture that complements the turkey and vegetables.

Holiday Spiced Chicken and Quinoa Bowl

A spiced chicken and quinoa bowl that combines the warmth of holiday spices with a healthy twist. Quinoa, a gluten-free whole grain, is paired with lean spiced chicken, which is packed with protein, and topped with roasted vegetables to make a flavorful yet diabetic-friendly dish. This bowl is perfect for a holiday meal that leaves you feeling full and satisfied, without spiking blood sugar levels.

Ingredients

• 1 cup cooked quinoa
• 2 boneless, skinless chicken breasts
• 1 teaspoon cinnamon
• 1 teaspoon cumin
• 1/2 teaspoon ground ginger
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup roasted Brussels sprouts
• 1/2 cup pomegranate seeds
• 1 tablespoon chopped fresh mint
• 1 tablespoon lemon juice

Instructions

1. Preheat your oven to 400°F (200°C). Toss Brussels sprouts with a tablespoon of olive oil and roast for 15-20 minutes, until crispy and golden.
2. Season the chicken breasts with cinnamon, cumin, ginger, salt, and pepper. Heat a skillet over medium heat and cook the chicken for 6-7 minutes per side, until golden brown and fully cooked. Slice the chicken into strips.
3. In a bowl, combine cooked quinoa, roasted Brussels sprouts, and pomegranate seeds.
4. Top the quinoa mixture with the spiced chicken slices.
5. Drizzle lemon juice over the bowl and sprinkle with fresh mint. Serve immediately.

This holiday spiced chicken and quinoa bowl is rich in protein and fiber, making it a great option for those managing diabetes. The quinoa provides a steady release of energy, helping to keep blood sugar levels stable, while the combination of cinnamon, cumin, and ginger adds a festive flavor to the chicken. The roasted Brussels sprouts and pomegranate seeds not only enhance the taste but also bring important antioxidants, which are beneficial for overall health.

Holiday Roasted Vegetable and Salmon Bowl

This roasted vegetable and salmon bowl is a nutrient-packed option for a healthy holiday meal. With omega-3-rich salmon, a variety of roasted vegetables, and a zesty citrus dressing, this bowl is both filling and diabetic-friendly. The vegetables bring fiber and antioxidants to the dish, while the salmon provides protein and healthy fats to keep blood sugar levels balanced.

Ingredients

• 1 fillet of salmon (about 6 oz)
• 1 medium sweet potato, cubed
• 1 cup Brussels sprouts, halved
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1/2 cup arugula
• 1/4 cup orange segments
• 1 tablespoon olive oil (for dressing)
• 1 teaspoon Dijon mustard
• Juice of 1 lemon

Instructions

1. Preheat the oven to 375°F (190°C). Toss sweet potato cubes and Brussels sprouts with olive oil, thyme, garlic powder, salt, and pepper. Roast for 25-30 minutes, or until golden and tender.
2. While the vegetables are roasting, season the salmon with salt and pepper. Bake in the oven for 12-15 minutes, or until the salmon is fully cooked and flakes easily with a fork.
3. In a small bowl, whisk together the olive oil, Dijon mustard, lemon juice, and a pinch of salt and pepper to make the citrus dressing.
4. Once everything is cooked, place a handful of arugula in the bottom of each bowl. Top with roasted vegetables, salmon fillet, and orange segments.
5. Drizzle with the citrus dressing and serve warm.

This roasted vegetable and salmon bowl is an excellent source of healthy fats, fiber, and protein, making it ideal for blood sugar management. The omega-3 fatty acids from the salmon are beneficial for heart health, while the roasted vegetables provide a satisfying crunch and a variety of essential nutrients. The citrus dressing adds a refreshing touch, making this bowl a perfect choice for a festive yet health-conscious meal.

Holiday Turkey and Spinach Power Bowl

This turkey and spinach power bowl is a hearty and nutritious dish, perfect for the holiday season. Packed with lean protein from turkey and plenty of fiber and vitamins from spinach and other vegetables, this bowl offers a flavorful and diabetes-friendly option. The addition of quinoa provides a whole grain base, making this meal both satisfying and low in carbohydrates.

Ingredients

• 1 cup cooked quinoa
• 1 cup cooked turkey breast, shredded
• 2 cups spinach, chopped
• 1/2 cup shredded carrots
• 1/4 cup sliced almonds
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the spinach and cook until wilted, about 2-3 minutes.
2. In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
3. In a serving bowl, layer the quinoa, sautéed spinach, shredded turkey, and shredded carrots.
4. Drizzle the dressing over the top, and sprinkle with sliced almonds for added crunch.
5. Toss everything together before serving.

This turkey and spinach power bowl is an excellent choice for a low-carb holiday meal. The quinoa provides a steady release of energy, while the turkey offers lean protein to keep you feeling full and satisfied. The spinach and carrots add important vitamins and minerals, and the apple cider vinegar dressing adds a tangy, refreshing contrast to the savory turkey. This bowl is a great option for managing blood sugar while still enjoying a festive and flavorful meal.

Holiday Stuffed Acorn Squash Bowl

This stuffed acorn squash bowl is a beautiful and festive dish that incorporates seasonal ingredients like squash, cranberries, and pecans. The acorn squash serves as a natural vessel to hold a flavorful stuffing made from quinoa and lean ground turkey, making this bowl both nutritious and diabetic-friendly. The cranberries add a touch of sweetness, while the pecans offer a satisfying crunch.

Ingredients

• 2 acorn squash, halved and seeded
• 1 cup cooked quinoa
• 1/2 pound lean ground turkey
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Drizzle the acorn squash halves with olive oil, season with salt, pepper, cinnamon, and ginger, and roast for 30-35 minutes, or until the squash is tender.
2. In a skillet, cook the ground turkey over medium heat until browned and cooked through, about 6-7 minutes.
3. Stir in the cooked quinoa, dried cranberries, and chopped pecans, cooking for another 2-3 minutes until everything is heated through.
4. Once the squash is roasted, stuff each half with the turkey-quinoa mixture.
5. Garnish with fresh parsley before serving.

This holiday stuffed acorn squash bowl is a wonderfully festive way to enjoy seasonal flavors in a diabetes-friendly way. The acorn squash provides a rich, sweet flavor, while the quinoa and turkey stuffing offer a protein-packed, high-fiber base. The dried cranberries and pecans add texture and a burst of flavor that perfectly complements the savory turkey. This dish is an excellent choice for a holiday meal that balances tradition with health-conscious choices.

Holiday Roasted Salmon and Avocado Bowl

A light yet filling holiday bowl, this roasted salmon and avocado bowl is packed with healthy fats, protein, and fiber. The combination of omega-3-rich salmon with avocado, a healthy fat, creates a nourishing and diabetes-friendly meal. Roasted vegetables add a hearty, flavorful touch, while a citrus dressing brightens up the entire dish.

Ingredients

• 1 fillet of salmon (about 6 oz)
• 1 avocado, sliced
• 1/2 cup roasted sweet potatoes, cubed
• 1/2 cup roasted Brussels sprouts
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 tablespoon lemon juice
• 1 tablespoon olive oil (for dressing)
• 1 teaspoon Dijon mustard
• Fresh dill for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Drizzle the sweet potatoes and Brussels sprouts with olive oil, season with salt and pepper, and roast for 25 minutes, or until tender.
2. While the vegetables are roasting, season the salmon with salt and pepper. Place the salmon on a baking sheet and bake for 12-15 minutes, or until cooked through.
3. In a small bowl, whisk together the olive oil, Dijon mustard, lemon juice, and a pinch of salt and pepper to make the citrus dressing.
4. To assemble, place the roasted sweet potatoes and Brussels sprouts in a bowl. Top with sliced avocado and the roasted salmon fillet.
5. Drizzle the citrus dressing over the top and garnish with fresh dill before serving.

This roasted salmon and avocado bowl is a perfect choice for anyone seeking a low-carb, high-protein holiday meal. The omega-3s from the salmon support heart health, while the avocado adds creamy texture and healthy fats. The roasted vegetables offer fiber and antioxidants, making this bowl a nutritious and delicious option for managing blood sugar levels. The bright citrus dressing ties all the flavors together, making this a festive yet health-conscious meal.

Holiday Brussels Sprout and Chickpea Bowl

This holiday Brussels sprout and chickpea bowl is a hearty, vegetarian option that combines roasted Brussels sprouts with fiber-rich chickpeas and quinoa. Topped with a tangy tahini dressing and fresh pomegranate seeds, this bowl is both flavorful and diabetic-friendly. The dish is rich in plant-based protein, fiber, and healthy fats, making it a great choice for balancing blood sugar.

Ingredients

• 1 cup cooked quinoa
• 1 1/2 cups Brussels sprouts, halved
• 1 cup cooked chickpeas
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 1/4 cup tahini
• 1 tablespoon lemon juice
• 1 tablespoon water
• 1 tablespoon pomegranate seeds
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, cumin, salt, and pepper, and roast for 20-25 minutes, or until crispy and golden brown.
2. In a large bowl, combine the cooked quinoa, roasted Brussels sprouts, and cooked chickpeas.
3. In a small bowl, whisk together the tahini, lemon juice, water, salt, and pepper to make the dressing.
4. Drizzle the tahini dressing over the bowl and top with pomegranate seeds and fresh parsley. Serve immediately.

This Brussels sprout and chickpea bowl is a delicious and nutrient-dense holiday option that is both plant-based and diabetic-friendly. The quinoa and chickpeas provide a great source of protein and fiber, while the Brussels sprouts offer essential vitamins and antioxidants. The tahini dressing adds a creamy, rich flavor, and the pomegranate seeds bring a burst of sweetness and color to the dish. This bowl is a perfect way to enjoy a festive meal that supports blood sugar regulation.

Holiday Cauliflower and Lentil Bowl

This holiday cauliflower and lentil bowl is an ideal choice for a comforting, nutrient-packed meal that supports healthy blood sugar levels. The combination of roasted cauliflower, hearty lentils, and a tangy yogurt dressing creates a flavorful dish rich in fiber, plant-based protein, and healthy fats. The addition of fresh herbs and pomegranate seeds provides a festive touch, making this bowl a perfect holiday meal.

Ingredients

• 1 cup cooked green lentils
• 1 small head of cauliflower, broken into florets
• 1 tablespoon olive oil
• 1 teaspoon turmeric
• 1 teaspoon cumin
• Salt and pepper, to taste
• 1/4 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 tablespoon pomegranate seeds
• Fresh cilantro for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, turmeric, cumin, salt, and pepper, and roast for 25-30 minutes, or until tender and golden.
2. In a small bowl, mix the Greek yogurt, lemon juice, garlic powder, salt, and pepper to create the yogurt dressing.
3. In a large bowl, combine the cooked lentils and roasted cauliflower.
4. Drizzle the yogurt dressing over the lentils and cauliflower, and top with pomegranate seeds and fresh cilantro.
5. Serve immediately, or refrigerate for later use.

This cauliflower and lentil bowl is a nutrient-dense holiday dish that offers a great balance of fiber, protein, and healthy fats. The lentils provide plant-based protein, while the cauliflower is rich in antioxidants and vitamins. The yogurt dressing adds creaminess and tang, while the pomegranate seeds bring a burst of color and sweetness. This festive bowl is perfect for those looking for a flavorful, blood-sugar-friendly meal that is both satisfying and healthy.

Holiday Roasted Beet and Goat Cheese Bowl

A vibrant and flavorful bowl, the roasted beet and goat cheese combination creates a delightful balance of sweet and savory. The earthy roasted beets paired with creamy goat cheese and the nutty flavor of quinoa create a festive and diabetes-friendly holiday dish. Topped with a simple balsamic glaze and fresh herbs, this bowl is a perfect addition to your holiday menu.

Ingredients

• 2 medium beets, peeled and diced
• 1 cup cooked quinoa
• 1/4 cup crumbled goat cheese
• 1/4 cup walnuts, toasted
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey
• Fresh thyme for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Toss the diced beets with olive oil, salt, and pepper, and roast for 30-35 minutes, or until tender.
2. In a small saucepan, heat the balsamic vinegar and honey over low heat for 2-3 minutes until thickened slightly.
3. In a serving bowl, combine the cooked quinoa, roasted beets, crumbled goat cheese, and toasted walnuts.
4. Drizzle the balsamic glaze over the top and garnish with fresh thyme.
5. Serve immediately.

This roasted beet and goat cheese bowl is a rich, satisfying dish that offers a sweet yet savory flavor profile. The roasted beets provide a natural sweetness while being packed with vitamins and antioxidants. Goat cheese adds a creamy, tangy element, and the toasted walnuts offer crunch and healthy fats. The quinoa acts as a perfect base, providing fiber and plant-based protein. This bowl is an excellent diabetic-friendly option for holiday meals, balancing taste with nutrition.

Holiday Chicken and Brussels Sprout Bowl

A heartwarming holiday bowl that brings together lean protein and roasted vegetables, the chicken and Brussels sprout bowl is a perfect choice for a diabetes-friendly holiday meal. The savory chicken paired with the crispy Brussels sprouts and a simple mustard dressing makes this dish both flavorful and nutritious.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup Brussels sprouts, halved
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Drizzle the Brussels sprouts with olive oil, season with salt and pepper, and roast for 20-25 minutes, or until tender and crispy.
2. While the Brussels sprouts roast, heat a skillet over medium heat and cook the chicken breasts for 5-7 minutes per side, or until cooked through and golden brown.
3. In a small bowl, whisk together the Dijon mustard, apple cider vinegar, honey, salt, and pepper to make the dressing.
4. Slice the cooked chicken breasts and arrange them in a bowl with the roasted Brussels sprouts.
5. Drizzle the mustard dressing over the top and garnish with fresh parsley.

This chicken and Brussels sprout bowl is a perfect holiday dish that combines lean protein and vegetables in a simple, healthy way. The Brussels sprouts offer fiber and antioxidants, while the chicken provides a rich source of protein to keep you feeling full. The Dijon mustard dressing adds a tangy punch, balancing out the flavors in this bowl. This meal is an excellent choice for a filling, diabetes-friendly dish that’s both nutritious and satisfying.

Holiday Sweet Potato and Black Bean Bowl

This vibrant sweet potato and black bean bowl offers a sweet and savory combination that is perfect for the holiday season. The roasted sweet potatoes provide natural sweetness and vitamins, while the black beans offer plant-based protein and fiber. Topped with a zesty avocado-lime dressing, this bowl is a festive, nutrient-dense option that’s also diabetes-friendly.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 cup cooked black beans
• 1/2 avocado, mashed
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 teaspoon ground cumin
• Fresh cilantro for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, pepper, and cumin, and roast for 25-30 minutes, or until tender and golden brown.
2. In a small bowl, mash the avocado and mix with lime juice, salt, and pepper to create the avocado-lime dressing.
3. In a large bowl, combine the roasted sweet potatoes, cooked black beans, and drizzle the avocado-lime dressing over the top.
4. Garnish with fresh cilantro before serving.

This sweet potato and black bean bowl is a flavorful, festive, and nutritious holiday meal. The roasted sweet potatoes offer vitamins and antioxidants, while the black beans add protein and fiber, making this dish filling and blood-sugar-friendly. The creamy avocado-lime dressing adds richness and tang, making it a perfect balance of flavors. This bowl is ideal for anyone looking to enjoy a healthy, hearty holiday meal.

Holiday Roasted Squash and Chickpea Bowl

This festive roasted squash and chickpea bowl is a delightful blend of flavors and textures, making it an excellent choice for a diabetic-friendly holiday meal. The sweet, roasted squash pairs beautifully with protein-packed chickpeas, all complemented by a tangy tahini dressing and crunchy pumpkin seeds. The bowl is not only vibrant but also filled with nutrients to keep blood sugar levels in check.

Ingredients

• 1 small butternut squash, peeled and cubed
• 1 cup cooked chickpeas
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• 1 tablespoon pumpkin seeds
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Toss the squash cubes with olive oil, smoked paprika, salt, and pepper, and roast for 25-30 minutes, or until tender and lightly caramelized.
2. In a small bowl, whisk together the tahini, lemon juice, maple syrup, salt, and pepper to make the dressing.
3. In a large bowl, combine the roasted squash, chickpeas, and drizzle with tahini dressing.
4. Top with pumpkin seeds and fresh parsley before serving.

This roasted squash and chickpea bowl is a wholesome and flavorful holiday dish that combines plant-based protein and complex carbohydrates. The roasted squash is naturally sweet and packed with vitamins, while the chickpeas provide fiber and protein. The tahini dressing adds a creamy, nutty element, and the pumpkin seeds offer a satisfying crunch. This meal is perfect for anyone looking for a hearty, healthy bowl that’s both festive and blood-sugar-friendly.

Holiday Cranberry Chicken Bowl

The cranberry chicken bowl is a festive and diabetes-friendly option that combines lean chicken with the tartness of fresh cranberries. The slight sweetness of the cranberries pairs perfectly with the savory chicken, and the addition of roasted sweet potatoes and spinach adds a hearty, nutritious touch. This bowl offers a festive flavor without the added sugar, making it a perfect holiday meal.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup fresh cranberries
• 1 medium sweet potato, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• 2 cups fresh spinach
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste
• Fresh thyme for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, cinnamon, salt, and pepper, and roast for 25-30 minutes, or until tender and golden.
2. In a skillet over medium heat, cook the chicken breasts for 5-7 minutes per side, or until cooked through.
3. In the same skillet, add the fresh cranberries and balsamic vinegar, and cook for 2-3 minutes, until the cranberries begin to burst and soften.
4. In a large bowl, layer the roasted sweet potatoes, cooked chicken (sliced), spinach, and cranberry mixture.
5. Garnish with fresh thyme before serving.

The cranberry chicken bowl is a light yet filling meal that is both festive and nutrient-dense. The tart cranberries are rich in antioxidants and provide a burst of flavor, while the roasted sweet potatoes offer a natural sweetness and complex carbohydrates. The chicken adds a lean protein source, and the spinach provides fiber and vitamins. This bowl is a perfect option for a satisfying holiday meal that is also diabetes-friendly.

Holiday Salmon and Asparagus Bowl

For a lighter yet festive option, the holiday salmon and asparagus bowl offers a perfect combination of omega-3 fatty acids from the salmon and vitamins from the asparagus. The lemon dill sauce adds a fresh, zesty flavor, and the bowl is completed with quinoa for a balanced, blood-sugar-friendly meal that’s full of holiday cheer.

Ingredients

• 2 salmon fillets
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup cooked quinoa
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 2 tablespoons Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon dried dill
• Fresh lemon slices for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Drizzle the asparagus with olive oil, salt, and pepper, and roast for 15-20 minutes, or until tender.
2. Meanwhile, season the salmon fillets with salt and pepper, and bake for 12-15 minutes, or until cooked through and flaky.
3. In a small bowl, mix the Greek yogurt, lemon juice, and dried dill to create the sauce.
4. In a large bowl, combine the cooked quinoa, roasted asparagus, and top with the salmon fillets.
5. Drizzle the lemon dill sauce over the salmon and garnish with fresh lemon slices.

This salmon and asparagus bowl offers a festive, healthy meal packed with protein, healthy fats, and vegetables. The omega-3s in the salmon help support heart health, while the asparagus provides fiber and antioxidants. The quinoa serves as a perfect base, offering a whole grain source of complex carbohydrates. The lemon dill sauce adds a refreshing, tangy element to the bowl. This meal is a great choice for anyone seeking a nutritious, light, yet satisfying holiday dish.

Holiday Spinach and Mushroom Bowl

This spinach and mushroom bowl is a savory, nutrient-packed dish that’s both satisfying and low in carbs, making it a perfect choice for a diabetic-friendly holiday meal. The combination of earthy mushrooms, fresh spinach, and quinoa provides a balanced and hearty meal. The balsamic glaze adds a touch of sweetness and depth, perfect for a festive celebration.

Ingredients

• 2 cups fresh spinach
• 1 cup mushrooms, sliced
• 1/2 cup cooked quinoa
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• Fresh thyme for garnish

Instructions

1. In a skillet, heat the olive oil over medium heat. Add the mushrooms and cook for 5-7 minutes, until tender and browned.
2. Add the garlic powder, salt, and pepper to the mushrooms, and stir in the fresh spinach. Cook for another 2-3 minutes until the spinach is wilted.
3. In a small saucepan, heat the balsamic vinegar and honey over low heat for 2-3 minutes, until it thickens slightly.
4. In a serving bowl, layer the quinoa, spinach and mushroom mixture, and drizzle with the balsamic glaze.
5. Garnish with fresh thyme before serving.

This spinach and mushroom bowl is a hearty, low-carb holiday dish that is both satisfying and full of flavor. The mushrooms provide a meaty texture, while the spinach is rich in vitamins and antioxidants. The balsamic glaze offers a hint of sweetness, balancing out the savory elements of the dish. This bowl is perfect for those seeking a light yet filling option that is both festive and diabetic-friendly.

Note: More recipes​ are coming soon!