25+ Delicious Friday Low-Sodium Diabetic Recipes to Spice Up Your Night

Managing diabetes often means making smart food choices that keep blood sugar levels in check. However, that doesn’t mean you have to compromise on flavor.

When it comes to preparing meals for the weekend, a healthy balance is key, and what better way to kick off the weekend than with some delicious low-sodium diabetic-friendly recipes?

Whether you’re planning a quiet evening at home or a Friday night get-together, these 25+ recipes will offer you tasty, low-sodium options that don’t sacrifice flavor but still support a diabetic-friendly lifestyle.

From savory mains to satisfying sides and even delectable desserts, these dishes are perfect for anyone seeking to maintain a balanced diet while indulging in weekend comfort foods.

25+ Delicious Friday Low-Sodium Diabetic Recipes to Spice Up Your Night

Eating healthy and managing diabetes doesn’t mean your meals need to be boring or bland.

These 25+ low-sodium diabetic recipes for Fridays prove that you can enjoy flavorful, satisfying meals while keeping your health a top priority.

Whether you’re cooking for yourself or your family, these recipes will inspire you to make healthier choices without feeling deprived.

By reducing sodium and focusing on whole, fresh ingredients, you can make every Friday dinner a nourishing, delicious occasion.

Enjoy your meals guilt-free and take one step closer to a healthier lifestyle, one recipe at a time!

Grilled Chicken Salad with Avocado and Cilantro Lime Dressing

This refreshing grilled chicken salad offers a balance of protein, healthy fats, and fiber. The grilled chicken is seasoned with minimal salt, allowing the fresh flavors of avocado and the tangy cilantro lime dressing to shine. This low sodium, keto-friendly recipe is perfect for a light, nutritious Friday lunch that supports your diabetic-friendly diet.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper, to taste (limit salt)
• 2 cups mixed greens (spinach, arugula, lettuce)
• 1 ripe avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• Fresh cilantro, for garnish

For the Dressing

• 2 tbsp olive oil
• Juice of 1 lime
• 1/4 cup chopped cilantro
• 1 tsp garlic, minced
• Salt and pepper to taste (optional)

Instructions

1. Preheat the grill or grill pan to medium-high heat.
2. Brush chicken breasts with olive oil, then sprinkle garlic powder, paprika, and a light pinch of salt and pepper.
3. Grill the chicken for 6-8 minutes per side or until fully cooked, with an internal temperature of 165°F (75°C).
4. While the chicken cooks, prepare the salad base by combining mixed greens, avocado slices, cherry tomatoes, and red onion in a large bowl.
5. For the dressing, whisk together olive oil, lime juice, cilantro, garlic, and a pinch of salt and pepper.
6. Once the chicken is done, slice it and arrange it on top of the salad.
7. Drizzle with the cilantro-lime dressing and garnish with fresh cilantro.

This Grilled Chicken Salad with Avocado and Cilantro Lime Dressing is a simple yet flavorful lunch option. It’s low in sodium, high in healthy fats from the avocado, and provides lean protein from the grilled chicken, making it a satisfying meal. It also aligns perfectly with diabetic and keto dietary guidelines. The cilantro-lime dressing adds a zesty punch without the need for extra salt, keeping the dish fresh and vibrant.

Zucchini Noodles with Pesto and Grilled Shrimp

This delicious low-carb alternative to pasta uses zucchini noodles as the base. The zucchini noodles are paired with a homemade pesto sauce and topped with grilled shrimp. This dish is full of healthy fats from olive oil and nuts, with a boost of protein from the shrimp, making it ideal for diabetics and those following a keto diet.

Ingredients

• 2 medium zucchinis, spiralized into noodles
• 1 tbsp olive oil
• 12-15 large shrimp, peeled and deveined
• Salt and pepper to taste (limit salt)
• 1/4 cup pine nuts (or walnuts)
• 1/2 cup fresh basil leaves
• 1/4 cup Parmesan cheese, grated
• 1 clove garlic
• 1/4 cup extra virgin olive oil
• Juice of 1/2 lemon

Instructions

1. Preheat the grill or grill pan to medium-high heat.
2. Season shrimp with olive oil, salt, and pepper. Grill for 2-3 minutes per side until they turn pink and are cooked through.
3. Meanwhile, spiralize the zucchinis into noodles and set them aside.
4. To make the pesto, combine basil, garlic, pine nuts, Parmesan, and olive oil in a food processor. Pulse until smooth.
5. Toss the zucchini noodles with the pesto sauce, ensuring they are well coated.
6. Once the shrimp is cooked, arrange them on top of the zucchini noodles.
7. Squeeze fresh lemon juice over the top and serve.

Zucchini Noodles with Pesto and Grilled Shrimp is a satisfying, low-sodium, low-carb meal that adheres to diabetic and keto-friendly guidelines. The zucchini noodles provide a fresh and nutrient-rich base, while the pesto sauce gives it an indulgent flavor without excess sodium. Grilled shrimp add a healthy source of protein, making this dish not only tasty but also a well-rounded lunch option.

Egg Salad Lettuce Wraps

This low-sodium egg salad recipe replaces traditional bread with crisp lettuce wraps, making it a perfect keto lunch option. The creamy egg salad is made with avocado and Greek yogurt instead of mayonnaise, reducing the sodium content and increasing healthy fats. These lettuce wraps are a refreshing and satisfying meal that fits well into a diabetic-friendly, low-carb diet.

Ingredients

• 6 large eggs
• 1 ripe avocado, mashed
• 1/4 cup plain Greek yogurt
• 1 tsp Dijon mustard
• Salt and pepper to taste (limit salt)
• 8 large lettuce leaves (e.g., Romaine or Butter lettuce)
• 1 tbsp fresh dill or parsley, chopped (optional)

Instructions

1. Boil the eggs: Place eggs in a pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 9-12 minutes. Drain and cool in an ice bath before peeling and chopping.
2. In a bowl, mash the avocado and combine it with Greek yogurt, Dijon mustard, and a pinch of salt and pepper.
3. Add the chopped eggs to the avocado mixture and gently stir to combine.
4. Scoop a generous portion of the egg salad into each lettuce leaf.
5. Garnish with fresh dill or parsley if desired.

Egg Salad Lettuce Wraps are a low-sodium, keto-friendly lunch option that’s both light and satisfying. The creamy texture from the avocado and Greek yogurt provides richness, while the lettuce wraps offer a fresh crunch. By replacing traditional high-sodium ingredients with healthier options, this recipe is an excellent choice for those managing their blood sugar levels or following a keto diet. These wraps are easy to prepare and perfect for a quick Friday lunch.

Spaghetti Squash with Garlic Butter and Grilled Chicken

This delicious, low-carb alternative to traditional pasta uses spaghetti squash as the base. The squash is roasted and tossed with a simple garlic butter sauce, and grilled chicken adds lean protein. It’s a flavorful, low-sodium, keto-friendly lunch that works perfectly for those with diabetes.

Ingredients

• 1 medium spaghetti squash
• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 tbsp butter
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste (limit salt)
• Freshly grated Parmesan cheese (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the flesh with olive oil, and season with salt and pepper (limit salt).
3. Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes until tender.
4. While the squash is roasting, grill the chicken breasts for 6-8 minutes per side or until fully cooked, with an internal temperature of 165°F (75°C). Let the chicken rest before slicing.
5. In a skillet, melt butter over medium heat and sauté garlic for 1-2 minutes until fragrant.
6. Once the squash is done, use a fork to scrape out the strands into a bowl. Toss the squash with the garlic butter, chopped parsley, and freshly sliced grilled chicken.
7. Optional: Top with Parmesan cheese and serve.

This Spaghetti Squash with Garlic Butter and Grilled Chicken is a perfect low-sodium, low-carb lunch. The spaghetti squash serves as a healthy, nutrient-rich substitute for pasta, while the garlic butter adds flavor without excess salt. Grilled chicken provides lean protein, making this dish filling and satisfying. It’s an excellent choice for anyone following a diabetic or keto-friendly diet, offering both taste and nutrition in a simple meal.

Cauliflower Fried Rice with Tofu and Vegetables

This low-sodium, keto-friendly cauliflower fried rice recipe swaps out traditional rice for cauliflower rice, making it a low-carb option that is perfect for those with diabetes. Packed with colorful vegetables and protein-rich tofu, it’s a tasty and nutritious lunch that won’t spike your blood sugar levels.

Ingredients

• 1 medium head of cauliflower (or 4 cups pre-grated cauliflower rice)
• 1 block firm tofu, drained and cubed
• 1 tbsp olive oil
• 1/2 cup diced bell pepper
• 1/2 cup frozen peas
• 1/4 cup chopped carrots
• 2 cloves garlic, minced
• 2 eggs, lightly beaten
• 2 tbsp low-sodium soy sauce or coconut aminos
• Salt and pepper to taste (limit salt)
• Green onions, for garnish

Instructions

1. If using whole cauliflower, cut it into florets and pulse in a food processor until it resembles rice grains. Set aside.
2. Heat olive oil in a large skillet or wok over medium heat. Add the cubed tofu and cook until golden on all sides, about 5-7 minutes. Remove and set aside.
3. In the same skillet, add the bell pepper, peas, and carrots. Cook for 3-4 minutes until tender.
4. Add the garlic and cauliflower rice to the skillet and cook for another 5 minutes, stirring frequently, until the cauliflower is tender.
5. Push the cauliflower rice mixture to one side of the skillet, and scramble the eggs in the other side until cooked through.
6. Add the tofu back into the skillet along with the low-sodium soy sauce or coconut aminos. Stir everything to combine.
7. Garnish with green onions and serve.

Cauliflower Fried Rice with Tofu and Vegetables is an excellent low-sodium, low-carb alternative to traditional fried rice. The cauliflower rice provides a hearty base, while the tofu adds protein and texture. With the addition of vibrant vegetables and a savory sauce, this dish is both delicious and filling, making it perfect for a diabetic-friendly, keto lunch. It’s an easy, customizable recipe that’s full of flavor and nutrients without the extra sodium.

Turkey Lettuce Wraps with Avocado and Cucumber

These turkey lettuce wraps are an easy-to-make, low-sodium, and keto-friendly lunch option. They’re packed with lean turkey, creamy avocado, and refreshing cucumber, all wrapped in crisp lettuce. This light yet satisfying meal is perfect for a quick lunch that aligns with diabetic and keto dietary needs.

Ingredients

• 8 oz lean ground turkey
• 1 tbsp olive oil
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste (limit salt)
• 1 avocado, sliced
• 1/2 cucumber, thinly sliced
• 8 large lettuce leaves (e.g., Romaine, Butter, or Iceberg)
• 1 tbsp fresh cilantro, chopped (optional)
• Juice of 1 lime

Instructions

1. In a skillet, heat olive oil over medium heat. Add the ground turkey and season with garlic powder, onion powder, and a pinch of salt and pepper (limit salt). Cook for 6-8 minutes, breaking it apart as it cooks, until browned and cooked through.
2. While the turkey cooks, prepare the vegetables: slice the avocado and cucumber thinly.
3. Once the turkey is cooked, remove from heat. Squeeze fresh lime juice over the top and mix well.
4. To assemble, spoon the turkey mixture into each lettuce leaf. Top with avocado slices, cucumber, and cilantro (if using).
5. Roll up the lettuce leaves to form wraps and serve.

These Turkey Lettuce Wraps with Avocado and Cucumber are a simple, low-sodium, and keto-friendly lunch that is both satisfying and light. The ground turkey provides lean protein, while the avocado adds healthy fats and creaminess. The cucumber adds a refreshing crunch, and the lime juice elevates the flavors. This meal is quick to prepare and perfect for those following a diabetic-friendly diet or looking to enjoy a low-carb, high-protein lunch.

Baked Salmon with Asparagus and Lemon Herb Butter

This baked salmon with asparagus is a low-sodium, keto-friendly lunch that offers a heart-healthy dose of omega-3 fatty acids. The lemon herb butter enhances the flavors of the fish and vegetables without adding unnecessary salt. The salmon is baked to perfection, while the asparagus adds a nutrient-rich, fiber-packed side dish. It’s a simple yet elegant meal that is diabetic-friendly and delicious.

Ingredients

• 2 salmon fillets
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 2 tbsp butter, melted
• 1 tbsp lemon juice
• 1 tsp garlic, minced
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste (limit salt)
• 1/2 lemon, sliced

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper or foil.
3. Arrange the asparagus around the salmon. Drizzle both the salmon and asparagus with olive oil and season with a pinch of salt and pepper (limit salt).
4. In a small bowl, mix the melted butter, lemon juice, garlic, and fresh parsley.
5. Pour the lemon herb butter over the salmon and asparagus.
6. Top the salmon fillets with lemon slices and bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
7. Serve the salmon and asparagus hot.

Baked Salmon with Asparagus and Lemon Herb Butter is a simple yet flavorful dish that’s perfect for a low-sodium, diabetic-friendly lunch. The omega-3-rich salmon provides heart-healthy fats, while the asparagus offers fiber and antioxidants. The lemon herb butter adds a deliciously tangy richness, making this dish both satisfying and nutritious without the need for excess salt. This meal is ideal for anyone following a keto diet or managing their blood sugar.

Chicken and Spinach Stuffed Portobello Mushrooms

These chicken and spinach stuffed Portobello mushrooms are a delicious, low-carb, and low-sodium option for lunch. The large mushrooms serve as a flavorful and hearty base, stuffed with a mixture of lean chicken, spinach, and a touch of cheese. This keto-friendly recipe is packed with protein and vegetables, making it an ideal meal for those with diabetes or anyone seeking a nutritious lunch.

Ingredients

• 4 large Portobello mushroom caps, stems removed
• 2 boneless, skinless chicken breasts, cooked and shredded
• 2 cups fresh spinach, chopped
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste (limit salt)
• 1 tbsp olive oil
• Fresh parsley, for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Drizzle olive oil on a baking sheet or line it with parchment paper. Place the mushroom caps on the baking sheet, gill-side up.
3. In a skillet, sauté the spinach until wilted, about 2-3 minutes.
4. In a bowl, combine the shredded chicken, sautéed spinach, Parmesan, mozzarella, garlic powder, onion powder, and a pinch of salt and pepper (limit salt).
5. Spoon the chicken and spinach mixture into the mushroom caps, pressing gently to pack the filling.
6. Bake for 20-25 minutes, until the mushrooms are tender and the filling is hot and melted.
7. Garnish with fresh parsley before serving.

Chicken and Spinach Stuffed Portobello Mushrooms are a hearty and flavorful low-sodium, keto-friendly lunch. The mushrooms provide a rich, earthy base, while the chicken and spinach filling adds protein and fiber. The melted cheese brings creaminess and flavor without the need for added salt. This recipe is perfect for anyone on a diabetic-friendly or low-carb diet, offering a healthy and satisfying option that’s easy to prepare and full of nutrients.

Eggplant Parmesan (Keto-Friendly and Low-Sodium)

This keto-friendly, low-sodium version of classic eggplant Parmesan replaces breadcrumbs with almond flour for a low-carb option that’s perfect for diabetics and those following a keto diet. The eggplant is baked until golden and tender, then topped with a rich marinara sauce and mozzarella cheese. It’s a satisfying, comforting meal that’s full of flavor without the excess sodium.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 1 cup almond flour
• 2 large eggs, beaten
• 1 cup shredded mozzarella cheese
• 1/2 cup marinara sauce (low-sodium)
• 1/4 cup grated Parmesan cheese
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp dried oregano
• Salt and pepper to taste (limit salt)
• Olive oil spray or 1 tbsp olive oil for baking

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly spray it with olive oil.
2. In a shallow dish, combine the almond flour, garlic powder, onion powder, oregano, and a pinch of salt and pepper (limit salt).
3. Dip each eggplant slice into the beaten eggs, then coat with the almond flour mixture.
4. Arrange the breaded eggplant slices in a single layer on the baking sheet.
5. Bake for 25-30 minutes, flipping halfway through, until the eggplant is golden and tender.
6. Once baked, top each eggplant slice with a spoonful of marinara sauce and shredded mozzarella cheese.
7. Return the eggplant to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.
8. Sprinkle with Parmesan cheese before serving.

Eggplant Parmesan (Keto-Friendly and Low-Sodium) is a delicious, low-carb, and diabetic-friendly take on a classic comfort food. The almond flour coating provides a crunchy texture without the carbs, while the eggplant is tender and satisfying. Topped with rich marinara sauce and melted mozzarella, it offers a flavorful and hearty meal without excess sodium. This dish is perfect for anyone following a keto diet or looking to enjoy a comforting, healthy lunch.

Eurkey and Avocado Salad with Lemon Vinaigrette

This turkey and avocado salad is a low-sodium, keto-friendly lunch packed with lean protein, healthy fats, and fresh vegetables. The turkey provides a satisfying source of protein, while the avocado adds creaminess and healthy monounsaturated fats. Tossed with a simple lemon vinaigrette, this salad is refreshing and easy to prepare, making it an ideal meal for those following a diabetic-friendly or low-carb diet.

Ingredients

• 2 cups mixed salad greens (spinach, arugula, romaine)
• 6 oz cooked turkey breast, sliced
• 1 ripe avocado, sliced
• 1/2 cucumber, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1 tbsp olive oil
• Juice of 1 lemon
• 1 tsp Dijon mustard
• Salt and pepper to taste (limit salt)

Instructions

1. In a large bowl, combine the salad greens, cucumber, tomatoes, red onion, and sliced turkey.
2. In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, and a pinch of salt and pepper (limit salt).
3. Drizzle the vinaigrette over the salad and toss gently to combine.
4. Top the salad with avocado slices and serve immediately.

The Turkey and Avocado Salad with Lemon Vinaigrette is a light, low-sodium, and keto-friendly lunch. The combination of lean turkey and creamy avocado offers both protein and healthy fats, keeping you full and satisfied. The lemon vinaigrette provides a zesty, tangy flavor without excess salt, making this salad perfect for anyone managing their blood sugar levels. It’s a quick and delicious meal option that can be easily prepared in under 20 minutes.

Keto Chicken and Broccoli Alfredo

This keto-friendly Chicken and Broccoli Alfredo is a comforting, low-sodium alternative to traditional pasta dishes. Instead of heavy cream and flour-based sauces, this recipe uses a cauliflower-based Alfredo sauce to keep it low-carb while still rich and creamy. With tender chicken and crisp-tender broccoli, this dish provides a satisfying meal that is both flavorful and diabetic-friendly.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 large head of broccoli, cut into florets
• 1 cup cauliflower florets
• 1/2 cup chicken broth (low-sodium)
• 1/4 cup grated Parmesan cheese
• 1/4 cup unsweetened almond milk
• 1/2 tsp garlic powder
• Salt and pepper to taste (limit salt)
• 1 tbsp fresh parsley, chopped (optional)

Instructions

1. In a skillet, heat olive oil over medium heat. Season the chicken breasts with a pinch of salt and pepper (limit salt), then cook for 6-7 minutes per side until golden brown and fully cooked (internal temperature of 165°F or 75°C). Remove from the skillet and slice.
2. In a pot, bring water to a boil and cook the cauliflower and broccoli florets until tender, about 10-12 minutes.
3. Drain the cauliflower and broccoli, then blend in a food processor with the chicken broth, almond milk, garlic powder, Parmesan cheese, and a pinch of salt and pepper (limit salt) until smooth and creamy.
4. In the same skillet used for the chicken, heat the cauliflower Alfredo sauce over medium heat.
5. Add the cooked broccoli and sliced chicken to the skillet, stirring to coat them in the sauce.
6. Simmer for 5 minutes to heat everything through. Garnish with fresh parsley before serving.

Keto Chicken and Broccoli Alfredo is a creamy, low-sodium, low-carb dish that satisfies your comfort food cravings without the excess carbs. The cauliflower Alfredo sauce is a deliciously creamy substitute for traditional pasta sauces, making it perfect for a keto or diabetic-friendly diet. The combination of tender chicken and broccoli offers a well-rounded meal, full of flavor and nutrients, that’s both satisfying and easy to prepare.

Shrimp and Zucchini Noodles with Pesto

This Shrimp and Zucchini Noodles with Pesto dish is a quick and easy low-sodium, keto-friendly lunch option that’s light yet filling. The zucchini noodles serve as a healthy, low-carb base, while the shrimp adds lean protein. The homemade pesto sauce, made with fresh basil, garlic, and olive oil, provides a fresh and savory flavor, making this meal both delicious and nutritious for anyone managing blood sugar levels.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 medium zucchinis, spiralized into noodles
• 2 tbsp olive oil
• 1/2 cup fresh basil leaves
• 2 tbsp pine nuts (or walnuts)
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil (for pesto)
• 1 clove garlic, minced
• Salt and pepper to taste (limit salt)
• 1 tbsp lemon juice (optional)

Instructions

1. Heat 1 tbsp of olive oil in a skillet over medium-high heat. Season the shrimp with salt and pepper (limit salt) and cook for 2-3 minutes per side, until pink and fully cooked. Remove from the skillet and set aside.
2. In the same skillet, add the remaining olive oil and zucchini noodles. Sauté for 2-3 minutes, just until they begin to soften.
3. To make the pesto, combine the basil, pine nuts, Parmesan, olive oil, and garlic in a food processor. Pulse until smooth.
4. Toss the cooked zucchini noodles with the pesto sauce, ensuring they are well coated.
5. Add the cooked shrimp on top and drizzle with lemon juice if desired. Serve immediately.

Shrimp and Zucchini Noodles with Pesto is a refreshing, low-sodium, keto-friendly dish that’s full of flavor. The zucchini noodles offer a nutritious, low-carb alternative to pasta, while the shrimp provides a satisfying amount of lean protein. The fresh pesto sauce brings a burst of flavor without extra salt, making this dish perfect for anyone managing blood sugar or following a keto diet. It’s a simple yet delicious lunch that’s ready in under 30 minutes.

Grilled Chicken Salad with Avocado and Lime Dressing

This Grilled Chicken Salad with Avocado and Lime Dressing is a refreshing, low-sodium, and keto-friendly meal that’s full of healthy fats, lean protein, and fresh vegetables. The grilled chicken provides a satisfying source of protein, while the avocado adds creamy texture and healthy fats. The lime dressing ties everything together with a tangy kick. This salad is perfect for anyone following a low-carb or diabetic-friendly diet.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste (limit salt)
• 4 cups mixed salad greens (spinach, romaine, arugula)
• 1 ripe avocado, sliced
• 1/2 cucumber, thinly sliced
• 1/2 red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 2 tbsp fresh cilantro, chopped (optional)

For the lime dressing:

• 3 tbsp olive oil
• Juice of 1 lime
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• Salt and pepper to taste (limit salt)

Instructions

1. Preheat the grill or grill pan over medium heat. Rub the chicken breasts with olive oil, cumin, paprika, and a pinch of salt and pepper (limit salt).
2. Grill the chicken for 6-8 minutes per side until fully cooked (internal temperature of 165°F or 75°C). Let the chicken rest before slicing.
3. While the chicken cooks, prepare the salad by combining the salad greens, cucumber, red onion, tomatoes, and avocado in a large bowl.
4. To make the dressing, whisk together olive oil, lime juice, Dijon mustard, garlic powder, and a pinch of salt and pepper (limit salt).
5. Slice the chicken and add it to the salad. Drizzle the lime dressing over the top and toss gently to combine.
6. Garnish with fresh cilantro if desired and serve immediately.

Grilled Chicken Salad with Avocado and Lime Dressing is a light yet satisfying meal that’s low in sodium, rich in healthy fats, and perfect for a keto or diabetic-friendly lunch. The grilled chicken adds protein, while the avocado provides creaminess and healthy fats. The tangy lime dressing ties everything together, creating a burst of flavor in every bite. It’s a nutritious and easy-to-make option that’s both delicious and filling, ideal for anyone looking for a refreshing, low-carb lunch.

Baked Cod with Roasted Brussels Sprouts and Garlic Herb Butter

This Baked Cod with Roasted Brussels Sprouts and Garlic Herb Butter is a simple yet flavorful low-sodium, keto-friendly meal. The flaky cod is perfectly seasoned and baked to perfection, while the Brussels sprouts provide a crunchy, nutritious side. The garlic herb butter adds richness and depth to the dish without overwhelming it with salt. This meal is an excellent choice for a light, healthy lunch that is diabetic-friendly.

Ingredients

• 2 cod fillets (6 oz each)
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp garlic powder
• Salt and pepper to taste (limit salt)
• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1 tbsp butter, melted
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped (optional)
• 1/2 lemon, sliced

Instructions

1. Preheat the oven to 400°F (200°C).
2. Drizzle olive oil over the Brussels sprouts and season with salt and pepper (limit salt). Arrange them on a baking sheet and roast for 20-25 minutes, or until tender and caramelized, tossing halfway through.
3. While the Brussels sprouts are roasting, place the cod fillets on a separate baking sheet lined with parchment paper. Drizzle the fillets with olive oil and lemon juice, and season with garlic powder, salt, and pepper (limit salt).
4. Bake the cod in the oven for 12-15 minutes, or until it flakes easily with a fork.
5. In a small saucepan, melt butter and sauté minced garlic for 1-2 minutes until fragrant.
6. Once the cod and Brussels sprouts are done, drizzle the garlic herb butter over the cod fillets and garnish with fresh parsley and lemon slices.
7. Serve the baked cod alongside the roasted Brussels sprouts.

aked Cod with Roasted Brussels Sprouts and Garlic Herb Butter is a light yet flavorful dish that’s low in sodium and perfect for a diabetic-friendly lunch. The flaky cod is complemented by the richness of garlic herb butter, and the Brussels sprouts provide a satisfying, nutritious side. This meal is not only easy to prepare but also full of healthy fats and protein, making it an excellent choice for those following a low-carb or keto diet.

Beef and Broccoli Stir-Fry

This Beef and Broccoli Stir-Fry is a quick, low-sodium, keto-friendly dish that’s perfect for lunch. The lean beef provides protein, while the broccoli adds fiber and important vitamins. With a simple stir-fry sauce made from low-sodium soy sauce and a touch of sesame oil, this dish is packed with flavor while still being mindful of sodium intake. It’s an easy, satisfying, and nutritious meal for anyone following a diabetic or keto diet.

Ingredients

• 1 lb lean beef (flank steak or sirloin), thinly sliced
• 2 tbsp olive oil
• 2 cups broccoli florets
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp low-sodium soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1/2 tsp ginger, grated
• Salt and pepper to taste (limit salt)
• 1 tsp sesame seeds (optional)

Instructions

1. Heat 1 tbsp of olive oil in a large skillet or wok over medium-high heat. Add the beef slices and stir-fry for 3-4 minutes until browned and cooked through. Remove the beef from the skillet and set aside.
2. In the same skillet, add the remaining olive oil. Add the onion and garlic, and sauté for 1-2 minutes until fragrant.
3. Add the broccoli florets and stir-fry for 4-5 minutes, until tender but still crisp.
4. In a small bowl, whisk together the low-sodium soy sauce, sesame oil, rice vinegar, and grated ginger.
5. Return the beef to the skillet and pour the sauce over the beef and broccoli. Stir to coat everything evenly and cook for another 2-3 minutes.
6. Garnish with sesame seeds if desired and serve immediately.

Beef and Broccoli Stir-Fry is a flavorful, low-sodium, keto-friendly dish that’s quick to prepare and packed with protein and fiber. The combination of tender beef and crisp broccoli makes for a satisfying meal, while the simple stir-fry sauce adds just the right amount of savory flavor. This dish is perfect for anyone on a diabetic-friendly or low-carb diet, offering a tasty and nutritious lunch option that’s both filling and easy to make.

Note: More recipes are coming soon!