40+ Delicious Holiday Diabetic-Friendly Dinner Recipes to Savor This Season

The holiday season is a time for celebration, family gatherings, and, of course, delicious meals.

But if you’re living with diabetes, navigating holiday menus can be a challenge.

Many traditional holiday dishes are packed with sugar, carbs, and unhealthy fats, which can make it difficult to manage your blood sugar levels while still enjoying festive meals.

However, you don’t have to sacrifice flavor for health. With the right recipes, you can create a holiday spread that is not only diabetes-friendly but also full of the rich, satisfying flavors that make the season so special.

We’ve compiled over 40 holiday diabetic dinner recipes that are both nutritious and delicious.

From hearty main dishes to flavorful sides and mouthwatering desserts, these recipes are designed to help you celebrate the holidays without worrying about your blood sugar levels.

Whether you’re hosting a holiday dinner or simply looking to enjoy a festive meal at home, these diabetic-friendly recipes will ensure you can indulge in the season’s finest flavors while staying on track with your health goals.

40+ Delicious Holiday Diabetic-Friendly Dinner Recipes to Savor This Season

The holidays should be a time to enjoy good food, celebrate with loved ones, and reflect on the year gone by.

By choosing diabetes-friendly recipes, you can partake in the holiday feasts without the stress of managing blood sugar levels.

With these 40+ holiday diabetic dinner recipes, you can create meals that are not only good for you but also enjoyable and satisfying for your entire family.

Remember, eating healthy during the holidays doesn’t mean you have to miss out on the flavors you love.

From savory main dishes to indulgent desserts, these recipes offer all the joy of holiday dining with none of the worry.

Roasted Herb-Crusted Turkey Breast with Garlic Green Beans

For a holiday dinner that’s festive and diabetes-friendly, this dish brings together a juicy, herb-crusted turkey breast with crisp-tender garlic green beans. The meal is high in protein, low in carbs, and full of holiday flavor without compromising health goals.

Ingredients:

For the Turkey Breast:

• 2 lbs boneless turkey breast
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp garlic powder
• ½ tsp black pepper
• ½ tsp sea salt
• 1 lemon (zested and juiced)

For the Garlic Green Beans:

• 1 lb green beans, trimmed
• 1 tbsp olive oil
• 3 garlic cloves, minced
• ½ tsp red chili flakes (optional)
• ¼ tsp salt

Instructions:

1. Prepare the Turkey: Preheat the oven to 375°F (190°C). Rub the turkey breast with olive oil. Combine rosemary, thyme, garlic powder, lemon zest, salt, and pepper, and rub this mixture all over the turkey.
2. Place the turkey in a baking dish, squeeze lemon juice over it, and cover loosely with foil. Roast for 40-50 minutes, removing the foil in the last 10 minutes to achieve a golden crust. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
3. Prepare the Green Beans: While the turkey roasts, heat olive oil in a skillet over medium heat. Sauté garlic until fragrant, then add green beans and salt. Stir-fry for 5-7 minutes until crisp-tender. For extra heat, add chili flakes.
4. Serve: Slice the turkey breast and serve alongside garlic green beans for a colorful and balanced plate.

This herb-crusted turkey and vibrant green bean pairing is a guilt-free way to enjoy holiday flavors. The dish is as visually appealing as it is nourishing, making it perfect for festive gatherings.

Cauliflower Mash with Herb-Crusted Salmon

A holiday table centerpiece with a twist, this recipe pairs flaky, herb-crusted salmon with creamy cauliflower mash. It’s a flavorful, low-carb alternative to traditional mashed potatoes, ideal for managing blood sugar levels while still indulging in holiday festivities.

Ingredients:

For the Salmon:

• 4 salmon fillets (6 oz each)
• 2 tbsp Dijon mustard
• ½ cup almond flour
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1 tsp garlic powder
• ½ tsp black pepper

For the Cauliflower Mash:

• 1 medium cauliflower head, chopped
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• ¼ cup plain Greek yogurt
• ½ tsp sea salt
• ¼ tsp ground nutmeg

Instructions:

1. Prepare the Salmon: Preheat the oven to 400°F (200°C). Spread Dijon mustard evenly over each salmon fillet. In a bowl, mix almond flour, parsley, dill, garlic powder, and pepper, then press this mixture onto the mustard-coated salmon. Place the fillets on a baking sheet lined with parchment paper and bake for 12-15 minutes.
2. Make the Cauliflower Mash: Steam or boil cauliflower until fork-tender (about 10 minutes). Drain and transfer to a food processor. Add butter, garlic, Greek yogurt, salt, and nutmeg. Blend until smooth and creamy.
3. Serve: Plate the salmon atop a scoop of cauliflower mash for an elegant presentation.

This dish proves you don’t need carb-heavy sides to make a holiday meal memorable. The creamy mash and perfectly baked salmon offer a symphony of textures and flavors that are bound to delight everyone at the table.

Stuffed Bell Peppers with Festive Quinoa and Feta

This vibrant and hearty dish brings a festive touch to the holiday table. Sweet bell peppers are stuffed with a nutritious mix of quinoa, feta, and holiday-inspired herbs and spices, making this a satisfying, diabetes-friendly option that celebrates the season.

Ingredients:

• 4 large bell peppers (any color), tops removed, seeds removed
• 1 cup cooked quinoa
• ½ cup crumbled feta cheese
• 1 cup baby spinach, chopped
• 1 small onion, finely diced
• 1 garlic clove, minced
• 1 tsp dried oregano
• ½ tsp ground cinnamon
• ½ tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Prepare the Peppers: Preheat the oven to 375°F (190°C). Place the hollowed-out peppers in a baking dish.
2. Make the Filling: Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant. Add spinach and cook until wilted. Remove from heat and stir in cooked quinoa, feta, oregano, cinnamon, paprika, salt, and pepper.
3. Stuff the Peppers: Fill each bell pepper with the quinoa mixture. Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes to lightly brown the tops.
4. Serve: Serve warm, garnished with fresh herbs or an additional sprinkle of feta.

These stuffed bell peppers are a colorful, nutrient-dense addition to any holiday spread. They’re packed with bold flavors and wholesome ingredients that allow you to enjoy the season without compromising your health.

Zucchini Noodles with Pesto and Grilled Chicken

This light and flavorful dish offers a healthier alternative to traditional pasta. Zucchini noodles paired with a fresh basil pesto and grilled chicken create a satisfying, low-carb meal that’s perfect for a holiday dinner without spiking blood sugar levels.

Ingredients:

For the Zucchini Noodles:

• 4 medium zucchinis, spiralized into noodles
• 1 tbsp olive oil
• Salt and pepper to taste

For the Pesto:

• 1 cup fresh basil leaves
• ¼ cup pine nuts
• 1 garlic clove
• ¼ cup grated Parmesan cheese
• ¼ cup olive oil
• ½ tsp lemon juice
• Salt and pepper to taste

For the Grilled Chicken:

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Prepare the Chicken: Preheat the grill to medium-high heat. Rub the chicken breasts with olive oil and season with garlic powder, oregano, salt, and pepper. Grill for 6-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F (74°C).
2. Make the Pesto: In a food processor, combine basil, pine nuts, garlic, Parmesan cheese, olive oil, lemon juice, salt, and pepper. Process until smooth and creamy.
3. Cook the Zucchini Noodles: Heat olive oil in a large skillet over medium heat. Add zucchini noodles, season with salt and pepper, and sauté for 3-4 minutes until just tender.
4. Assemble the Dish: Toss the zucchini noodles with pesto and top with sliced grilled chicken. Serve immediately.

This dish is an excellent choice for a light, satisfying holiday meal. The fresh pesto, grilled chicken, and zucchini noodles provide a healthy balance of flavors and nutrients that are both filling and delicious.

Spaghetti Squash Primavera

This gluten-free and low-carb alternative to pasta is filled with a variety of colorful vegetables and a flavorful tomato sauce. Spaghetti squash serves as the perfect base, while the primavera vegetables add freshness and texture for a well-rounded holiday dinner.

Ingredients:

• 1 medium spaghetti squash
• 1 tbsp olive oil
• 1 small onion, chopped
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp red pepper flakes (optional)
• 1 cup low-sodium marinara sauce
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Prepare the Spaghetti Squash: Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet. Roast for 40 minutes, or until tender.
2. Sauté the Vegetables: While the squash roasts, heat olive oil in a large skillet over medium heat. Add onion, bell peppers, and zucchini. Sauté for 5-7 minutes until tender. Add garlic, oregano, basil, and red pepper flakes, and cook for another 2 minutes.
3. Add Tomatoes and Sauce: Stir in cherry tomatoes and marinara sauce. Let simmer for 5 minutes until the sauce is heated through.
4. Assemble the Dish: Once the spaghetti squash is done, use a fork to scrape out the flesh into spaghetti-like strands. Toss with the vegetable mixture and serve, garnished with fresh basil.

This dish is a perfect choice for a holiday meal, offering plenty of flavor and nutrients with a fraction of the carbs. The combination of spaghetti squash and vibrant veggies creates a satisfying and festive dish everyone can enjoy.

Baked Lemon Herb Cod with Roasted Brussels Sprouts

This light yet flavorful holiday dinner combines flaky cod fish with a bright, zesty lemon herb seasoning, paired with crispy roasted Brussels sprouts for a nutritious, low-carb dish that’s easy on blood sugar levels but packed with flavor.

Ingredients:

For the Cod:

• 4 cod fillets (6 oz each)
• 2 tbsp olive oil
• Zest and juice of 1 lemon
• 1 tsp dried thyme
• 1 tsp garlic powder
• Salt and pepper to taste

For the Brussels Sprouts:

• 1 lb Brussels sprouts, halved
• 2 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp black pepper
• Salt to taste

Instructions:

1. Prepare the Cod: Preheat the oven to 400°F (200°C). Place the cod fillets on a baking sheet lined with parchment paper. Drizzle with olive oil, lemon juice, and zest. Sprinkle with thyme, garlic powder, salt, and pepper. Bake for 12-15 minutes, or until the fish flakes easily with a fork.
2. Roast the Brussels Sprouts: While the fish is baking, toss the Brussels sprouts with olive oil, garlic powder, pepper, and salt. Spread them on a separate baking sheet in a single layer. Roast for 20-25 minutes, tossing halfway through, until they are golden brown and crispy.
3. Serve: Plate the cod fillets with a side of roasted Brussels sprouts for a well-balanced, flavorful meal.

This baked cod with roasted Brussels sprouts is a wonderfully light yet filling holiday meal. The fresh lemon herb cod offers a burst of brightness, while the roasted Brussels sprouts provide a satisfying crunch and depth of flavor.

Stuffed Acorn Squash with Brown Rice and Cranberries

A hearty and festive dish, this stuffed acorn squash combines the sweetness of the squash with savory brown rice and cranberries, creating a perfect balance of flavors and textures for a holiday meal that is both satisfying and diabetic-friendly.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup cooked brown rice
• ½ cup fresh cranberries, chopped
• ¼ cup chopped walnuts
• 1 tbsp maple syrup (optional)
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• Fresh parsley for garnish

Instructions:

1. Prepare the Squash: Preheat the oven to 375°F (190°C). Drizzle the cut sides of the acorn squash with olive oil, and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 30-35 minutes until tender.
2. Make the Filling: In a bowl, combine cooked brown rice, cranberries, walnuts, maple syrup (if using), cinnamon, and nutmeg. Mix well.
3. Stuff the Squash: Once the squash is tender, flip the halves over and spoon the rice mixture into the center of each half. Return to the oven for 10-15 minutes to warm through.
4. Serve: Garnish with fresh parsley and serve warm.

This stuffed acorn squash is an ideal holiday dish, bringing together the richness of the squash with the sweetness of cranberries and the warmth of cinnamon and nutmeg. It’s a nourishing and satisfying option for a festive dinner.

Baked Salmon with Avocado Salsa and Roasted Sweet Potatoes

This flavorful, heart-healthy meal combines tender baked salmon with a fresh, zesty avocado salsa, paired with sweet potatoes that are roasted to perfection. It’s an ideal holiday dinner, packed with nutrients and perfect for managing blood sugar levels while still offering a celebratory touch.

Ingredients:

For the Salmon:

• 4 salmon fillets (6 oz each)
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp garlic powder
• ½ tsp smoked paprika
• Salt and pepper to taste

For the Avocado Salsa:

• 2 ripe avocados, diced
• 1 small red onion, finely chopped
• 1 small tomato, diced
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper to taste

For the Roasted Sweet Potatoes:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 tsp ground cinnamon
• ½ tsp ground cumin
• Salt and pepper to taste

Instructions:

1. Prepare the Salmon: Preheat the oven to 375°F (190°C). Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil, lemon juice, garlic powder, smoked paprika, salt, and pepper. Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
2. Make the Avocado Salsa: In a bowl, combine diced avocado, red onion, tomato, cilantro, lime juice, salt, and pepper. Mix gently to combine, being careful not to mash the avocado.
3. Roast the Sweet Potatoes: While the salmon bakes, toss the cubed sweet potatoes with olive oil, cinnamon, cumin, salt, and pepper. Spread them on a separate baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway through, until tender and lightly browned.
4. Serve: Plate the salmon fillets with a generous scoop of avocado salsa and a side of roasted sweet potatoes for a wholesome, festive dinner.

This baked salmon with avocado salsa and roasted sweet potatoes is a nutrient-dense holiday meal, rich in healthy fats and antioxidants. It offers a satisfying combination of flavors, perfect for those looking to enjoy a delicious, diabetes-friendly holiday dinner.

Chickpea and Spinach Stuffed Portobello Mushrooms

These hearty and flavorful stuffed Portobello mushrooms are packed with chickpeas, spinach, and aromatic spices, offering a delicious, plant-based holiday meal. This dish is not only low in carbs but also high in fiber and protein, making it a great option for those managing blood sugar levels.

Ingredients:

• 4 large Portobello mushroom caps, stems removed
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground turmeric
• Salt and pepper to taste
• ¼ cup grated Parmesan cheese (optional)
• Fresh parsley for garnish

Instructions:

1. Prepare the Mushrooms: Preheat the oven to 375°F (190°C). Brush the mushroom caps with olive oil and place them on a baking sheet, gill-side up. Bake for 10 minutes to soften.
2. Make the Filling: While the mushrooms bake, heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant, about 3 minutes. Add chickpeas, spinach, cumin, paprika, turmeric, salt, and pepper. Cook until the spinach wilts and the chickpeas are heated through, about 5-7 minutes.
3. Stuff the Mushrooms: Once the mushrooms are softened, spoon the chickpea and spinach mixture into the mushroom caps. Top with grated Parmesan if desired. Return to the oven and bake for another 10 minutes.
4. Serve: Garnish with fresh parsley and serve warm.

These stuffed Portobello mushrooms are a filling and flavorful alternative to traditional holiday sides. They offer a delicious mix of plant-based protein, fiber, and spices, making them perfect for anyone looking to enjoy a healthy, satisfying holiday meal.

Grilled Vegetable and Quinoa Salad

A colorful and nutrient-packed salad featuring grilled vegetables and quinoa, this dish is a great holiday option for those seeking a lighter yet satisfying meal. The combination of grilled vegetables, quinoa, and a zesty lemon dressing brings together fresh flavors and textures, making it a perfect accompaniment to a holiday spread.

Ingredients:

For the Salad:

• 1 cup cooked quinoa
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 small eggplant, sliced
• 1 small red onion, sliced
• 1 tbsp olive oil
• Salt and pepper to taste

For the Dressing:

• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Grill the Vegetables: Preheat a grill or grill pan to medium-high heat. Toss the bell pepper, zucchini, eggplant, and red onion with olive oil, salt, and pepper. Grill the vegetables for 4-5 minutes on each side, until tender and lightly charred.
2. Prepare the Salad: In a large bowl, combine the grilled vegetables with the cooked quinoa.
3. Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, parsley, salt, and pepper.
4. Assemble the Salad: Pour the dressing over the quinoa and vegetable mixture, and toss gently to combine. Serve immediately or chill in the refrigerator for 30 minutes before serving.

This grilled vegetable and quinoa salad is a light, refreshing, and fiber-rich addition to any holiday meal. The combination of grilled vegetables and quinoa is satisfying, while the lemony dressing adds a burst of flavor that complements the smoky, charred veggies.

Spicy Roasted Cauliflower and Lentil Salad

For a hearty, plant-based option, this roasted cauliflower and lentil salad delivers bold flavors with a kick of spice. Packed with fiber, protein, and antioxidants, it’s a fantastic low-carb dish that’s perfect for a festive holiday dinner.

Ingredients:

• 1 medium cauliflower head, cut into florets
• 1 tbsp olive oil
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp ground turmeric
• Salt and pepper to taste
• 1 cup cooked green lentils
• 1 small cucumber, diced
• 1 small red onion, diced
• 1 tbsp fresh cilantro, chopped

For the Dressing:

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp tahini
• ½ tsp chili flakes
• Salt and pepper to taste

Instructions:

1. Roast the Cauliflower: Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, cumin, paprika, turmeric, salt, and pepper. Spread the florets in a single layer on a baking sheet and roast for 25-30 minutes, turning once halfway through, until golden and tender.
2. Prepare the Salad: In a large bowl, combine the roasted cauliflower, cooked lentils, cucumber, red onion, and cilantro.
3. Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, tahini, chili flakes, salt, and pepper.
4. Serve: Drizzle the dressing over the salad and toss gently to combine. Serve warm or chilled.

This roasted cauliflower and lentil salad is a hearty and flavorful choice for any holiday dinner. The spicy dressing adds a punch of flavor, while the cauliflower and lentils provide a satisfying, nutrient-packed base.

Garlic Herb Chicken with Cauliflower Mash

This delightful holiday dinner features juicy garlic herb chicken paired with creamy cauliflower mash, offering a low-carb and flavorful option for those managing blood sugar levels. The chicken is tender and aromatic, while the cauliflower mash serves as a comforting alternative to traditional mashed potatoes.

Ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp lemon juice
• Salt and pepper to taste

For the Cauliflower Mash:

• 1 medium head of cauliflower, cut into florets
• 2 tbsp butter
• 2 tbsp cream cheese
• Salt and pepper to taste
• 1 garlic clove, minced
• Fresh parsley for garnish

Instructions:

1. Prepare the Chicken: Preheat the oven to 375°F (190°C). In a small bowl, mix olive oil, garlic, rosemary, thyme, lemon juice, salt, and pepper. Rub the mixture all over the chicken breasts. Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
2. Make the Cauliflower Mash: Steam the cauliflower florets until tender, about 8-10 minutes. In a blender or food processor, combine the cauliflower, butter, cream cheese, garlic, salt, and pepper. Blend until smooth and creamy.
3. Serve: Plate the chicken with a generous serving of cauliflower mash, garnished with fresh parsley.

This garlic herb chicken with cauliflower mash is a flavorful and filling meal that’s perfect for a healthy holiday dinner. The savory chicken and creamy cauliflower mash provide a comforting, yet low-carb alternative to traditional holiday meals.

Lentil and Vegetable Stuffed Acorn Squash

This vegetarian holiday dish features acorn squash stuffed with a savory lentil and vegetable filling, creating a hearty and nutritious meal. Packed with protein, fiber, and plenty of flavor, it’s a great option for those looking for a filling yet low-carb alternative to more traditional holiday fare.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 tbsp olive oil
• Salt and pepper to taste

For the Filling:

• 1 cup cooked lentils
• 1 small onion, chopped
• 1 carrot, diced
• 1 celery stalk, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• ½ tsp smoked paprika
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Prepare the Squash: Preheat the oven to 375°F (190°C). Drizzle the cut sides of the acorn squash with olive oil, and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 30-35 minutes, until tender.
2. Make the Filling: While the squash is roasting, heat olive oil in a skillet over medium heat. Sauté onion, carrot, and celery for 5-7 minutes until softened. Add garlic, cumin, cinnamon, smoked paprika, salt, and pepper. Cook for another 2 minutes, then stir in the cooked lentils, parsley, and thyme.
3. Stuff the Squash: Once the squash is tender, flip the halves over and stuff with the lentil and vegetable mixture. Return to the oven for an additional 10 minutes to heat through.
4. Serve: Garnish with fresh parsley and serve warm.

This lentil and vegetable-stuffed acorn squash is a flavorful, hearty holiday dish that offers a perfect balance of nutrition and taste. It’s an excellent choice for vegetarians or those looking for a lighter, lower-carb option.

Crispy Baked Tofu with Roasted Vegetables

This plant-based holiday meal features crispy baked tofu paired with roasted vegetables. The tofu is marinated to absorb bold flavors, then baked to a crisp, while the roasted vegetables add color, flavor, and nutrients to the plate. It’s an excellent option for a diabetic-friendly dinner that’s both satisfying and nutritious.

Ingredients:

For the Tofu:

• 1 block firm tofu, pressed and cut into cubes
• 2 tbsp soy sauce (low-sodium)
• 1 tbsp olive oil
• 1 tbsp maple syrup
• 1 tsp garlic powder
• ½ tsp smoked paprika
• Salt and pepper to taste

For the Roasted Vegetables:

• 1 cup Brussels sprouts, halved
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Prepare the Tofu: Preheat the oven to 400°F (200°C). In a bowl, whisk together soy sauce, olive oil, maple syrup, garlic powder, smoked paprika, salt, and pepper. Toss the tofu cubes in the marinade and let sit for 10 minutes. Spread the tofu on a baking sheet in a single layer and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
2. Roast the Vegetables: While the tofu bakes, toss the Brussels sprouts, bell pepper, and zucchini with olive oil, garlic powder, salt, and pepper. Spread them on a separate baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and lightly browned.
3. Serve: Plate the crispy tofu with a side of roasted vegetables.

This crispy baked tofu with roasted vegetables is a healthy and flavorful holiday dish. The tofu provides a hearty protein source, while the roasted vegetables add a colorful and satisfying touch, making it an ideal low-carb and plant-based option for your holiday spread.

Zucchini and Tomato Frittata

This zucchini and tomato frittata is a light, nutritious dish that’s perfect for a holiday breakfast or brunch. With a savory mix of eggs, zucchini, tomatoes, and fresh herbs, it’s a high-protein, low-carb option that’s both satisfying and diabetic-friendly.

Ingredients:

• 6 large eggs
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 small onion, chopped
• 1 tbsp olive oil
• 1 tsp fresh oregano, chopped
• 1 tsp fresh basil, chopped
• Salt and pepper to taste
• ¼ cup grated Parmesan cheese (optional)

Instructions:

1. Sauté the Vegetables: Preheat the oven to 375°F (190°C). Heat olive oil in a skillet over medium heat. Add onion and zucchini, and sauté for 5-7 minutes until the vegetables are tender. Add cherry tomatoes and cook for another 2 minutes.
2. Make the Frittata Mixture: In a bowl, whisk together eggs, oregano, basil, salt, and pepper. Pour the egg mixture over the sautéed vegetables in the skillet. Sprinkle with Parmesan cheese if using.
3. Cook the Frittata: Transfer the skillet to the oven and bake for 12-15 minutes, or until the eggs are set and the top is golden.
4. Serve: Slice the frittata and serve warm.

This zucchini and tomato frittata is a great option for a light yet filling holiday meal. It’s packed with protein from the eggs and offers a satisfying combination of fresh vegetables and herbs. Perfect for a holiday brunch or as a savory side dish for your main course.

Note: More recipes​ are coming soon!