30+ Healthy Sunday Low Sodium Gluten-Free Recipes for a Healthy Meal

Sundays are the perfect opportunity to unwind, enjoy a leisurely meal, and treat yourself to a delicious, nutritious feast. But if you’re watching your sodium intake or following a gluten-free lifestyle, finding the right recipes can be a challenge.

Fortunately, there are plenty of mouthwatering options that cater to both needs, ensuring that your Sunday meals are satisfying, wholesome, and full of flavor.

In this blog post, we’ve compiled over 30 incredible low-sodium, gluten-free recipes that will inspire your Sunday cooking.

From savory main courses to light salads and comforting desserts, these recipes are crafted with fresh ingredients and packed with nutrients, making them perfect for anyone looking to enjoy a healthier lifestyle without compromising on taste.

Whether you’re feeding a family or meal prepping for the week ahead, these dishes are sure to impress while helping you stay on track with your dietary goals.

30+ Healthy Sunday Low Sodium Gluten-Free Recipes for a Healthy Meal

Eating healthy doesn’t mean sacrificing flavor, especially when it comes to low-sodium and gluten-free recipes.

With these 30+ Sunday meal ideas, you can enjoy a variety of wholesome dishes that are not only delicious but also packed with essential nutrients.

From vibrant vegetable stir-fries to hearty stews and light yet satisfying salads, these recipes prove that healthy cooking can be both exciting and enjoyable.

So, next time Sunday rolls around, skip the takeout and try out one (or more!) of these recipes for a nutritious, low-sodium, and gluten-free meal that the whole family can enjoy!

Quinoa and Veggie-Stuffed Peppers

These quinoa and veggie-stuffed peppers are a healthy and satisfying option for a Sunday meal. Packed with fiber, vitamins, and minerals, this dish is not only low in sodium but also gluten-free, making it perfect for those with dietary restrictions. The quinoa acts as a hearty base, while the vegetables add texture and flavor, creating a meal that’s both nutritious and delicious.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup quinoa, cooked
• 1 medium zucchini, diced
• 1 medium carrot, grated
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup diced tomatoes (fresh or canned, with no added salt)
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• Freshly ground black pepper to taste
• 1/4 cup shredded mozzarella cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large pan over medium heat. Add the zucchini, carrot, and corn. Sauté for 5-7 minutes until the vegetables are soft.
3. Add the diced tomatoes, garlic powder, cumin, and black pepper. Stir well and let the mixture cook for another 2-3 minutes.
4. Stir in the cooked quinoa and fresh cilantro. Mix thoroughly until everything is combined.
5. Stuff each bell pepper with the quinoa and vegetable mixture, pressing gently to pack it in.
6. Place the stuffed peppers in a baking dish. If desired, sprinkle a small amount of shredded mozzarella cheese on top.
7. Cover the dish with foil and bake for 25-30 minutes, or until the peppers are tender.
8. Remove from the oven and serve hot, garnished with extra cilantro if desired.

These quinoa and veggie-stuffed peppers are a wonderful, flavorful way to enjoy a meal that’s both low in sodium and gluten-free. The combination of quinoa with fresh vegetables makes this dish a nutritious option that doesn’t sacrifice taste. Whether you’re hosting a family gathering or preparing a meal for yourself, these stuffed peppers are sure to impress with their vibrant colors and satisfying flavors.

Grilled Lemon Herb Chicken with Avocado Salsa

This grilled lemon herb chicken paired with a refreshing avocado salsa is a perfect, light Sunday meal. The chicken is marinated in a blend of lemon juice, olive oil, and fresh herbs, which infuses it with bright, zesty flavors. The avocado salsa adds a creamy, tangy touch without being overly salty, making this dish both low-sodium and gluten-free.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 clove garlic, minced
• 1/4 teaspoon black pepper
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1 tablespoon cilantro, chopped
• 1 tablespoon lime juice

Instructions:

1. In a small bowl, combine olive oil, lemon juice, rosemary, thyme, garlic, and black pepper. Whisk together until well mixed.
2. Place the chicken breasts in a shallow dish and pour the marinade over the top. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
3. Preheat your grill or grill pan to medium-high heat. Grill the chicken for 6-7 minutes on each side or until the internal temperature reaches 165°F (74°C).
4. While the chicken is grilling, prepare the avocado salsa. In a medium bowl, combine the diced avocado, cherry tomatoes, red onion, cilantro, and lime juice. Toss gently to combine.
5. Once the chicken is cooked, remove it from the grill and let it rest for a few minutes.
6. Serve the grilled chicken with a generous spoonful of avocado salsa on top.

The grilled lemon herb chicken with avocado salsa is an ideal Sunday dish that is light, fresh, and full of flavor without any added sodium. The citrusy marinade perfectly complements the savory chicken, while the creamy avocado salsa adds a cool contrast. This dish is not only gluten-free but also a great source of lean protein, making it a healthy choice for any occasion.

Sweet Potato and Kale Salad with Tahini Dressing

This sweet potato and kale salad with tahini dressing is a hearty and vibrant option for a gluten-free, low-sodium Sunday meal. Roasted sweet potatoes add natural sweetness and a satisfying texture, while kale provides a robust, leafy green base. The creamy tahini dressing ties everything together with its rich flavor, creating a perfect balance of health and taste.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon black pepper
• 4 cups kale, chopped and stems removed
• 1/4 cup red onion, thinly sliced
• 1/4 cup pumpkin seeds
• 1 tablespoon sesame seeds (optional)

For the Tahini Dressing:

• 3 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• 1 teaspoon Dijon mustard
• Water to thin the dressing
• Freshly ground black pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potatoes in olive oil, cinnamon, and black pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, or until tender, turning halfway through.
3. While the sweet potatoes are roasting, prepare the tahini dressing. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, Dijon mustard, and black pepper. Add water, one tablespoon at a time, until you reach your desired consistency.
4. In a large bowl, massage the chopped kale with your hands for 2-3 minutes to soften the leaves.
5. Once the sweet potatoes are done, let them cool slightly before adding them to the bowl with the kale.
6. Add the red onion, pumpkin seeds, and sesame seeds, then drizzle with tahini dressing and toss to combine.
7. Serve the salad as a side dish or a main course.

The sweet potato and kale salad with tahini dressing is an excellent choice for a Sunday meal that’s not only low-sodium and gluten-free but also rich in nutrients. The combination of roasted sweet potatoes and hearty kale offers a satisfying mix of textures, while the creamy tahini dressing brings everything together with its rich and nutty flavor. This salad is a great addition to any meal and can be enjoyed as a light main dish or paired with other meals.

Baked Salmon with Lemon and Dill

Baked salmon with lemon and dill is a light, flavorful dish that’s both healthy and satisfying. The salmon is tender and flaky, complemented by the refreshing zing of lemon and the aromatic hint of fresh dill. This dish is naturally low in sodium and gluten-free, making it a great choice for anyone looking to enjoy a nutritious, easy-to-make meal without sacrificing taste.

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• 1 lemon, sliced into thin rounds
• 2 tablespoons fresh dill, chopped
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• Fresh parsley, for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper or lightly greased.
3. Drizzle the olive oil over the salmon fillets, then sprinkle with black pepper and garlic powder.
4. Arrange the lemon slices on top of each fillet and sprinkle with fresh dill.
5. Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
6. Garnish with fresh parsley, if desired, and serve hot with your favorite side dish.

Baked salmon with lemon and dill is an elegant yet simple dish that highlights the natural flavors of the fish without overwhelming it with added sodium. The lemon and dill provide a refreshing, herby contrast to the rich, tender salmon. This gluten-free and low-sodium meal is perfect for a Sunday dinner, offering a satisfying, healthful option for the whole family.

Chickpea and Spinach Curry

This chickpea and spinach curry is a hearty and flavorful vegetarian dish that’s both filling and nourishing. With a base of aromatic spices and fresh ingredients, this curry is rich in protein and fiber from the chickpeas, while the spinach adds a boost of vitamins and minerals. It’s naturally gluten-free and low in sodium, making it a wholesome option for a cozy Sunday meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) diced tomatoes (no added salt)
• 1 cup coconut milk
• 4 cups fresh spinach
• Fresh cilantro for garnish
• 1/4 teaspoon black pepper

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté until softened, about 5-6 minutes.
2. Add the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
3. Stir in the cumin, coriander, turmeric, paprika, and black pepper. Cook for another minute, stirring frequently.
4. Add the chickpeas, diced tomatoes, and coconut milk. Bring the mixture to a simmer, stirring occasionally.
5. Once the curry is simmering, add the spinach and cook until wilted, about 3-4 minutes.
6. Taste and adjust the seasoning, if necessary, adding more spices if desired.
7. Serve the curry over rice or quinoa, garnished with fresh cilantro.

This chickpea and spinach curry is a rich, flavorful dish that’s perfect for a comforting Sunday meal. The blend of spices creates a warm, aromatic base, while the coconut milk adds creaminess without relying on high-sodium ingredients. The addition of fresh spinach not only enhances the flavor but also boosts the nutritional value, making this curry both satisfying and healthy.

Zucchini Noodles with Pesto

Zucchini noodles with pesto is a refreshing, gluten-free alternative to traditional pasta. The zucchini noodles are light and low-carb, providing a perfect base for the vibrant and herbaceous pesto. With the flavors of fresh basil, garlic, and olive oil, this dish is both simple to prepare and packed with flavor, making it an excellent low-sodium, gluten-free option for a Sunday meal.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup grated Parmesan cheese (optional)
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice
• Salt to taste (optional, or use salt substitute)

Instructions:

1. In a food processor, combine the fresh basil, pine nuts, Parmesan cheese (if using), olive oil, garlic, black pepper, and lemon juice. Blend until smooth.
2. Taste and adjust seasoning, adding salt or more lemon juice if needed.
3. Heat a large skillet over medium heat. Add the spiralized zucchini noodles and sauté for 2-3 minutes, just until slightly softened.
4. Remove from heat and toss the noodles with the pesto sauce, ensuring the noodles are evenly coated.
5. Serve immediately, garnished with additional Parmesan cheese or pine nuts, if desired.

Zucchini noodles with pesto offer a refreshing and light meal, perfect for those who want to enjoy a gluten-free, low-sodium dish. The pesto is full of flavor without relying on salty ingredients, and the zucchini noodles provide a healthy, low-carb alternative to traditional pasta. This dish is quick to prepare and can be enjoyed as a main or a side dish, making it ideal for a simple Sunday meal.

Quinoa and Roasted Vegetable Salad

Quinoa and roasted vegetable salad is a nutritious and colorful dish that’s both filling and refreshing. The quinoa serves as a protein-packed base, while the roasted vegetables provide a smoky, caramelized flavor. With a light lemon dressing to tie everything together, this salad is naturally gluten-free and low in sodium, making it an ideal choice for a healthy and satisfying Sunday lunch.

Ingredients:

• 1 cup quinoa, rinsed
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil (for dressing)
• 2 tablespoons fresh parsley, chopped
• 1/4 teaspoon garlic powder

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the diced zucchini, bell pepper, and cherry tomatoes with olive oil, cumin, and black pepper. Spread them evenly on a baking sheet.
3. Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly browned.
4. While the vegetables are roasting, cook the quinoa. Bring 2 cups of water to a boil in a medium pot. Add the quinoa, reduce the heat, and simmer for 12-15 minutes, or until the quinoa is fluffy and the water is absorbed.
5. In a small bowl, whisk together the lemon juice, olive oil, and garlic powder to make the dressing.
6. Once the quinoa and vegetables are ready, combine them in a large bowl. Add the dressing and toss to coat.
7. Garnish with fresh parsley and serve immediately, or refrigerate for later.

Quinoa and roasted vegetable salad is a vibrant and wholesome dish that offers a perfect balance of flavors. The nutty quinoa pairs beautifully with the sweetness of the roasted vegetables, while the lemon dressing adds a bright, zesty kick. This salad is not only a gluten-free, low-sodium choice, but it’s also filling and versatile enough to serve as a main or side dish.

Grilled Chicken with Avocado Salsa

Grilled chicken with avocado salsa is a flavorful and healthy dish that combines lean protein with a refreshing, nutrient-rich topping. The grilled chicken is tender and juicy, while the avocado salsa provides a creamy and tangy contrast. This low-sodium, gluten-free meal is perfect for a light Sunday dinner or lunch that’s both satisfying and full of fresh ingredients.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 avocado, diced
• 1/2 cup cherry tomatoes, diced
• 1/4 red onion, finely chopped
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon fresh lime juice

Instructions:

1. Preheat your grill or grill pan to medium heat.
2. Rub the chicken breasts with olive oil, garlic powder, black pepper, and smoked paprika.
3. Grill the chicken for 6-8 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
4. While the chicken is grilling, prepare the avocado salsa by combining the diced avocado, cherry tomatoes, red onion, cilantro, and lime juice in a bowl.
5. Once the chicken is cooked, remove from the grill and let it rest for a few minutes.
6. Serve the grilled chicken topped with the fresh avocado salsa.

Grilled chicken with avocado salsa is a simple yet flavorful dish that’s both low-sodium and gluten-free. The grilled chicken provides lean protein, while the avocado salsa adds creaminess, freshness, and a burst of tang. This dish is perfect for a light Sunday meal, offering a balance of healthy fats, vitamins, and protein to keep you feeling satisfied.

Cauliflower Fried Rice

Cauliflower fried rice is a lighter, healthier version of traditional fried rice. Instead of rice, grated cauliflower is used, making it low in carbohydrates and gluten-free. This dish is packed with vegetables and lightly flavored with a savory sauce, making it a great low-sodium, gluten-free option for a Sunday meal that’s quick and easy to prepare.

Ingredients:

• 1 medium cauliflower head, grated into rice-sized pieces (or 4 cups pre-grated cauliflower rice)
• 1 tablespoon sesame oil
• 2 large eggs, lightly beaten
• 1/2 cup frozen peas and carrots
• 1/4 cup green onions, chopped
• 2 tablespoons low-sodium soy sauce or tamari
• 1 tablespoon rice vinegar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• 1/4 teaspoon black pepper

Instructions:

1. Heat the sesame oil in a large skillet or wok over medium heat.
2. Add the peas and carrots and sauté for 2-3 minutes, until tender.
3. Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until cooked through, then mix them with the vegetables.
4. Add the grated cauliflower to the skillet, stirring to combine with the eggs and vegetables. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
5. Stir in the low-sodium soy sauce, rice vinegar, garlic powder, ground ginger, and black pepper. Continue to cook for another 2-3 minutes, stirring to ensure everything is well-coated.
6. Garnish with chopped green onions before serving.

Cauliflower fried rice is a healthy, gluten-free, and low-sodium alternative to traditional fried rice. The cauliflower rice is a fantastic substitute for regular rice, providing a light yet satisfying base for the dish. The addition of vegetables, eggs, and savory seasonings creates a well-rounded meal that’s perfect for a quick Sunday dinner or a satisfying side dish.

Sweet Potato and Black Bean Tacos

Sweet potato and black bean tacos are a delicious and hearty vegetarian option, full of flavor and nutrition. The roasted sweet potatoes are slightly caramelized, providing a natural sweetness that pairs beautifully with the savory black beans. Topped with fresh ingredients like avocado, cilantro, and a squeeze of lime, these tacos are both satisfying and gluten-free, offering a low-sodium alternative to traditional taco fillings.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1 can (15 oz) black beans, drained and rinsed
• 8 gluten-free corn tortillas
• 1 avocado, sliced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1/4 teaspoon black pepper

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potatoes in olive oil, cumin, paprika, and black pepper. Spread them out on a baking sheet in a single layer.
3. Roast the sweet potatoes for 20-25 minutes, flipping them halfway through, until tender and slightly caramelized.
4. While the sweet potatoes roast, heat the black beans in a small pan over low heat, stirring occasionally until warm.
5. Warm the corn tortillas in a dry skillet or microwave.
6. Assemble the tacos by spooning some black beans onto each tortilla, followed by roasted sweet potatoes, avocado slices, red onion, and fresh cilantro.
7. Serve with lime wedges on the side for an extra burst of freshness.

Sweet potato and black bean tacos are a delicious, vibrant dish that’s perfect for a low-sodium, gluten-free meal. The sweetness of the roasted sweet potatoes contrasts nicely with the savory black beans, while the avocado and lime add a creamy and zesty touch. These tacos are not only quick and easy to make but also packed with nutrients, making them a great choice for a healthy Sunday dinner.

Grilled Shrimp Skewers with Garlic and Lemon

Grilled shrimp skewers with garlic and lemon are a light, flavorful dish that’s perfect for a Sunday dinner. The shrimp are marinated in a zesty garlic and lemon mixture, which infuses them with fresh, bright flavors. Grilled to perfection, these shrimp are naturally low in sodium and gluten-free, making them a great option for a healthy, protein-packed meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• Zest of 1 lemon
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

Instructions:

1. In a bowl, whisk together the olive oil, garlic, lemon juice, lemon zest, smoked paprika, and black pepper.
2. Add the shrimp to the marinade and toss to coat evenly. Let the shrimp marinate in the fridge for at least 15-20 minutes.
3. Preheat your grill or grill pan to medium-high heat.
4. Thread the marinated shrimp onto skewers, about 4-5 shrimp per skewer.
5. Grill the shrimp for 2-3 minutes on each side or until they turn pink and opaque.
6. Remove the shrimp from the skewers and transfer them to a serving platter.
7. Garnish with freshly chopped parsley and serve with lemon wedges on the side.

Grilled shrimp skewers with garlic and lemon are a quick, flavorful dish that’s perfect for a light and healthy Sunday meal. The lemon and garlic marinade enhances the natural sweetness of the shrimp, while the smoky paprika adds depth of flavor. This gluten-free, low-sodium dish is not only delicious but also a great source of lean protein and omega-3s.

Spaghetti Squash with Marinara Sauce

Spaghetti squash with marinara sauce is a wholesome, gluten-free alternative to traditional pasta. The spaghetti squash creates noodle-like strands that are both light and satisfying. Paired with a homemade or store-bought low-sodium marinara sauce, this dish is naturally gluten-free and low in sodium, making it a great option for those seeking a healthy, veggie-filled meal that still feels comforting and indulgent.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 2 cups low-sodium marinara sauce
• Fresh basil leaves, for garnish
• Grated Parmesan cheese (optional, for serving)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle the cut sides of the squash with olive oil, garlic powder, and black pepper.
4. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
5. Roast for 35-40 minutes, or until the squash is tender and easily shredded with a fork.
6. While the squash is roasting, heat the marinara sauce in a saucepan over medium heat, stirring occasionally.
7. Once the squash is done, use a fork to scrape the flesh into noodle-like strands.
8. Serve the spaghetti squash topped with marinara sauce and garnish with fresh basil.
9. Optional: Add a sprinkle of grated Parmesan cheese.

Spaghetti squash with marinara sauce is a light and nutritious meal that offers a healthy, gluten-free alternative to traditional pasta dishes. The squash acts as a perfect vehicle for the savory marinara sauce, and the fresh basil adds a touch of brightness. This dish is easy to make, low in sodium, and packed with vitamins, making it a great option for a Sunday meal that’s both comforting and healthy.

Baked Salmon with Herb Lemon Butter

Baked salmon with herb lemon butter is a flavorful and easy-to-make dish that’s perfect for a healthy Sunday dinner. The salmon fillets are gently baked until tender and flaky, while the herb-infused lemon butter sauce adds a refreshing burst of flavor. Rich in omega-3 fatty acids and naturally low in sodium, this gluten-free dish is both nutritious and delicious, making it a great option for a light, satisfying meal.

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 2 tablespoons unsalted butter, melted
• 1/4 teaspoon black pepper
• Lemon wedges, for serving

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Line a baking sheet with parchment paper or lightly grease it with cooking spray.
3. Place the salmon fillets on the prepared baking sheet and drizzle them with olive oil.
4. In a small bowl, combine the melted butter, lemon juice, lemon zest, parsley, dill, and black pepper.
5. Spoon the herb butter mixture over the salmon fillets.
6. Bake the salmon for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
7. Serve the salmon with lemon wedges on the side for an extra burst of freshness.

Baked salmon with herb lemon butter is an elegant yet simple dish that’s perfect for a low-sodium, gluten-free meal. The buttery, zesty sauce enhances the rich flavor of the salmon without overwhelming it, creating a balance of freshness and savory goodness. This dish is an excellent source of protein and heart-healthy fats, making it a great option for a nutritious Sunday dinner.

Zucchini Noodles with Pesto

Zucchini noodles with pesto is a light, gluten-free, and low-sodium twist on traditional pasta. The zucchini noodles provide a fresh, crunchy texture that pairs perfectly with the rich, flavorful pesto sauce. Made with fresh basil, garlic, and olive oil, this pesto adds a burst of savory goodness to the dish. This meal is not only quick to prepare but also packed with nutrients, making it an ideal choice for a healthy Sunday lunch or dinner.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1/4 cup olive oil
• 2 cups fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 cloves garlic, minced
• 1/4 teaspoon black pepper
• 2 tablespoons nutritional yeast (optional, for a cheesy flavor)
• 1 tablespoon lemon juice

Instructions:

1. Prepare the zucchini noodles using a spiralizer or purchase pre-made zucchini noodles from the store.
2. In a food processor or blender, combine the basil leaves, pine nuts, garlic, black pepper, nutritional yeast (if using), and lemon juice. Pulse until finely chopped.
3. With the food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency.
4. Heat a large skillet over medium heat and add the zucchini noodles. Sauté for 2-3 minutes, just until the noodles are slightly tender.
5. Toss the zucchini noodles with the pesto sauce until evenly coated.
6. Serve immediately, garnished with additional pine nuts or fresh basil if desired.

Zucchini noodles with pesto is a vibrant, gluten-free alternative to traditional pasta dishes. The zucchini noodles are light and refreshing, while the pesto sauce provides a rich, savory flavor without adding excess sodium. This dish is quick to prepare, packed with healthy fats, and makes for a perfect low-sodium, gluten-free meal that’s full of fresh ingredients and flavor.

Chickpea and Spinach Stew

Chickpea and spinach stew is a hearty, comforting dish that’s perfect for a nourishing Sunday meal. The combination of chickpeas and spinach provides a filling and nutritious base, while the spices add warmth and depth of flavor. This low-sodium, gluten-free stew is naturally vegan and offers a great balance of plant-based protein, fiber, and vitamins, making it an ideal choice for a healthy, satisfying meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach, chopped
• 1 can (14.5 oz) diced tomatoes (no salt added)
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon turmeric
• 1/4 teaspoon black pepper
• 1/2 cup vegetable broth (low-sodium)
• 1 tablespoon fresh lemon juice
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic and sauté for 3-4 minutes, until soft and fragrant.
2. Add the cumin, paprika, turmeric, and black pepper to the pot and stir to combine, cooking for another minute.
3. Stir in the chickpeas, diced tomatoes, and vegetable broth. Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld together.
4. Add the chopped spinach and cook for an additional 5 minutes, until the spinach is wilted and tender.
5. Stir in the fresh lemon juice for a burst of freshness.
6. Serve the stew garnished with chopped cilantro.

Chickpea and spinach stew is a wholesome, comforting dish that’s perfect for a cozy Sunday dinner. The chickpeas provide plant-based protein, while the spinach adds a boost of vitamins and minerals. The spices bring warmth and depth of flavor, making this low-sodium, gluten-free stew both satisfying and nourishing. It’s a simple yet delicious meal that can be enjoyed by everyone, regardless of dietary restrictions.

Note: More recipes are coming soon!