friday low sodium mediterranean recipes

Are you ready to embrace healthier eating without sacrificing flavor?

If you’re looking for ways to enjoy delicious Mediterranean-inspired meals that are low in sodium, you’ve come to the right place.

This collection of 35+ Friday Low Sodium Mediterranean Recipes brings together vibrant, heart-healthy dishes that are perfect for a relaxing weekend meal or a nutritious start to your weekend.

By focusing on fresh ingredients like olive oil, whole grains, vegetables, legumes, and lean proteins, these recipes allow you to savor the Mediterranean diet’s bold flavors while keeping sodium intake in check.

Whether you’re looking for a light salad, a hearty main dish, or a satisfying dessert, these recipes will leave you feeling good inside and out.

Let’s dive into these flavorful, low-sodium Mediterranean creations and make your Fridays healthier and tastier!

35+ Irresistible Friday Low Sodium Mediterranean Recipes for a Healthier Feast

Eating Mediterranean doesn’t mean you have to worry about high sodium content.

With these 35+ low-sodium recipes, you can indulge in the vibrant flavors of this heart-healthy cuisine without any guilt.

By choosing fresh, wholesome ingredients and flavorful herbs, you’ll create meals that nourish your body and satisfy your taste buds.

So next Friday, try one (or more!) of these low-sodium Mediterranean recipes and experience a lighter, healthier way to enjoy the Mediterranean diet. ]

Grilled Lemon Herb Chicken with Zucchini Noodles

This light and refreshing dish features grilled chicken marinated in a blend of lemon, garlic, and Mediterranean herbs, paired with zucchini noodles for a low-carb, keto-friendly meal. It’s flavorful, satisfying, and packed with lean protein and fresh vegetables, making it a perfect choice for a healthy Friday lunch.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 zucchini, spiralized into noodles
• 1 lemon, juiced and zested
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• Freshly ground black pepper to taste
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a small bowl, combine the lemon juice, lemon zest, olive oil, garlic, oregano, cumin, paprika, and black pepper. Whisk until fully combined.
2. Place the chicken breasts in a shallow dish and pour the marinade over them. Let it marinate in the fridge for at least 30 minutes (up to 2 hours).
3. Preheat the grill or grill pan over medium-high heat.
4. Grill the chicken for about 6-7 minutes per side or until fully cooked (internal temperature should reach 165°F).
5. While the chicken cooks, spiralize the zucchini into noodles and set aside.
6. Heat a non-stick pan over medium heat. Add a drizzle of olive oil, then sauté the zucchini noodles for 2-3 minutes until tender, but not mushy.
7. Slice the grilled chicken and serve over the zucchini noodles. Garnish with fresh parsley.

This Grilled Lemon Herb Chicken with Zucchini Noodles is a fresh, vibrant, and flavorful meal that perfectly suits a low-sodium Mediterranean diet. The lemon and herbs infuse the chicken with zesty freshness, while the zucchini noodles provide a satisfying and crunchy base. It’s an ideal low-carb, keto-friendly dish that will leave you feeling full without the added sodium and carbs.

Mediterranean Salmon Salad

A simple yet delicious salad combining grilled salmon with a variety of Mediterranean ingredients like cucumber, olives, cherry tomatoes, and a light olive oil dressing. This dish is a perfect low-sodium, keto-friendly meal packed with omega-3 fatty acids, healthy fats, and protein.

Ingredients:

• 2 salmon fillets
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 red onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp dried oregano
• Freshly ground black pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat the grill or a non-stick skillet over medium heat. Brush the salmon fillets with olive oil and season with freshly ground black pepper.
2. Grill the salmon for 4-5 minutes on each side, until the salmon is cooked through and flakes easily with a fork.
3. While the salmon is cooking, prepare the salad. In a large bowl, combine the cucumber, cherry tomatoes, olives, and red onion.
4. Drizzle the olive oil and balsamic vinegar over the vegetables, then sprinkle with dried oregano and black pepper. Toss gently to coat.
5. Once the salmon is ready, flake it into large chunks and add it to the salad.
6. Garnish with fresh basil leaves before serving.

The Mediterranean Salmon Salad is a light yet satisfying meal that brings together the best of Mediterranean flavors in a nutrient-dense dish. The grilled salmon offers a rich, savory flavor without excess sodium, and the fresh vegetables create a balanced mix of textures. It’s perfect for those following a low-sodium, low-carb, keto lifestyle, offering a great combination of healthy fats, protein, and antioxidants.

Eggplant and Spinach Stuffed Bell Peppers

These stuffed bell peppers are a delicious, low-carb alternative to traditional stuffed dishes. They are filled with a mixture of sautéed eggplant, spinach, and herbs, then baked to perfection. This dish is a wonderful way to enjoy Mediterranean flavors while keeping sodium and carbs in check.

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 medium eggplant, diced
• 2 cups fresh spinach, chopped
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• Freshly ground black pepper to taste
• 1/4 cup crumbled feta cheese (optional)
• 1 tbsp chopped fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large pan over medium heat. Add the garlic and sauté until fragrant.
3. Add the diced eggplant to the pan and cook for 5-7 minutes, stirring occasionally, until softened.
4. Stir in the chopped spinach, basil, oregano, and black pepper. Cook for another 2-3 minutes until the spinach wilts and the mixture is well combined.
5. Stuff each bell pepper with the eggplant and spinach mixture, pressing it down gently to pack it tightly.
6. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25 minutes.
7. If desired, sprinkle crumbled feta cheese on top of the stuffed peppers in the last 5 minutes of baking for a creamy touch.
8. Remove from the oven and garnish with fresh parsley before serving.

Eggplant and Spinach Stuffed Bell Peppers offer a perfect low-sodium, keto-friendly alternative to heavier stuffed dishes. The combination of eggplant and spinach provides a savory, filling filling without the need for high-sodium ingredients. The baked peppers add a sweet, tender flavor, making this dish a healthy, hearty choice for those looking for a satisfying lunch with plenty of Mediterranean flair.

Mediterranean Cauliflower Rice Bowl

This low-carb Mediterranean cauliflower rice bowl is a perfect light lunch, full of vibrant flavors and nutritious ingredients. Cauliflower rice is a great substitute for traditional rice, making it keto-friendly, and it pairs wonderfully with grilled chicken, fresh veggies, and a simple lemon dressing. It’s a wholesome and satisfying dish that will leave you feeling energized.

Ingredients:

• 1 medium head of cauliflower, grated or processed into rice-sized pieces
• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup Kalamata olives, sliced
• 1 tbsp olive oil (for dressing)
• Juice of 1 lemon
• Fresh parsley, chopped for garnish

Instructions:

1. Season the chicken breasts with olive oil, garlic powder, oregano, and freshly ground black pepper.
2. Grill or cook the chicken breasts in a pan over medium heat for 6-7 minutes per side, until cooked through.
3. While the chicken is cooking, prepare the cauliflower rice. Heat a non-stick skillet over medium heat and add a drizzle of olive oil. Add the cauliflower rice and sauté for about 5-7 minutes, stirring occasionally, until tender.
4. In a small bowl, whisk together the olive oil, lemon juice, and a pinch of black pepper to make the dressing.
5. Once the chicken is cooked, slice it into strips.
6. In a large bowl, combine the cauliflower rice, cherry tomatoes, cucumber, olives, and sliced chicken. Drizzle the dressing over the top and toss to combine.
7. Garnish with fresh parsley and serve.

This Mediterranean Cauliflower Rice Bowl is a perfect example of a light, healthy meal full of fresh, satisfying ingredients. The cauliflower rice offers a low-carb base, while the grilled chicken and fresh vegetables bring a burst of flavor and nutrition. The lemon dressing ties everything together with a refreshing zing, making this bowl a wonderful, filling choice for a low-sodium, keto-friendly lunch.

Shrimp and Avocado Salad with Cucumber Dressing

This shrimp and avocado salad is light yet filling, combining the rich flavors of shrimp and creamy avocado with the crunch of cucumber and fresh greens. Tossed in a refreshing cucumber dressing, this salad is a low-sodium, keto-friendly option that’s perfect for a nutritious lunch. It’s packed with healthy fats, lean protein, and plenty of fiber.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 avocado, diced
• 2 cups mixed salad greens
• 1 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/4 cup plain Greek yogurt
• 1/2 tsp dried dill
• Freshly ground black pepper to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the shrimp and cook for about 2-3 minutes per side, until pink and opaque. Remove from the pan and set aside.
2. In a small bowl, combine the cucumber, Greek yogurt, lemon juice, dill, and black pepper. Use a food processor or blender to blend until smooth and creamy.
3. In a large bowl, toss together the mixed greens, sliced avocado, red onion, and cooked shrimp.
4. Drizzle the cucumber dressing over the salad and toss gently to coat.
5. Serve immediately, garnished with extra dill if desired.

This Shrimp and Avocado Salad with Cucumber Dressing is a delightful and refreshing meal that brings together lean protein, healthy fats, and fresh vegetables. The creamy avocado pairs beautifully with the crispy shrimp, while the cucumber dressing adds a light, cooling touch. This salad is a wonderful choice for anyone seeking a satisfying, low-sodium, keto-friendly lunch that is full of flavor and packed with nutrients.

Grilled Eggplant and Tomato Stack with Basil Pesto

This grilled eggplant and tomato stack with basil pesto is a beautiful, flavorful dish that showcases the vibrant flavors of Mediterranean ingredients. The layers of grilled eggplant, fresh tomatoes, and creamy pesto come together to create a satisfying, low-sodium, keto-friendly meal that is both light and filling.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 large tomatoes, sliced into 1/2-inch rounds
• 1/4 cup fresh basil leaves
• 2 tbsp pine nuts
• 2 tbsp olive oil (for pesto)
• 1 garlic clove
• 1 tbsp lemon juice
• Freshly ground black pepper to taste
• Olive oil for grilling

Instructions:

1. Preheat the grill or grill pan over medium heat.
2. Lightly brush the eggplant and tomato slices with olive oil and grill for 2-3 minutes on each side, until tender and lightly charred.
3. While the vegetables are grilling, make the basil pesto. In a food processor, combine the basil leaves, pine nuts, olive oil, garlic, and lemon juice. Blend until smooth. Add freshly ground black pepper to taste.
4. To assemble the stacks, alternate layers of grilled eggplant and tomato on a plate, drizzling each layer with a spoonful of pesto.
5. Repeat until the stacks are formed, then serve with a final drizzle of pesto and a sprinkle of black pepper.

The Grilled Eggplant and Tomato Stack with Basil Pesto is an elegant and flavorful dish that brings together the best of Mediterranean flavors. The eggplant is grilled to perfection, offering a smoky base for the fresh tomatoes, while the basil pesto provides a creamy and aromatic finish. This dish is perfect for those following a low-sodium, keto-friendly diet and looking for a satisfying, plant-based option. It’s deliciously simple yet packed with vibrant, fresh flavors that make every bite a delight.

Zucchini and Feta Cheese Salad

This Zucchini and Feta Cheese Salad is a refreshing and flavorful dish that is both low in sodium and keto-friendly. The zucchini is thinly sliced and paired with crumbled feta cheese, fresh herbs, and a light lemon vinaigrette. This salad is light, satisfying, and full of Mediterranean flavors, perfect for a quick and nutritious lunch.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Freshly ground black pepper to taste

Instructions:

1. In a large bowl, combine the zucchini slices, crumbled feta, red onion, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, and black pepper.
3. Drizzle the dressing over the zucchini mixture and toss gently to combine.
4. Let the salad sit for a few minutes to allow the flavors to meld before serving.

This Zucchini and Feta Cheese Salad is light, fresh, and packed with vibrant Mediterranean flavors. The crisp zucchini provides a refreshing base, while the feta cheese adds a creamy, tangy touch. The lemon vinaigrette enhances the dish with a burst of citrus, making it a perfect low-sodium, keto-friendly option for a satisfying lunch. It’s a simple and delicious way to enjoy fresh vegetables while keeping carbs and sodium in check.

Mediterranean Chicken Lettuce Wraps

These Mediterranean Chicken Lettuce Wraps are a delicious, low-sodium, and keto-friendly alternative to traditional sandwiches. Grilled chicken is combined with fresh veggies, olives, and a tangy yogurt-based dressing, all wrapped up in crisp lettuce leaves. These wraps are full of flavor, light, and packed with protein, making them perfect for a healthy lunch.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 cup cherry tomatoes, diced
• 1/4 cup Kalamata olives, sliced
• 1/4 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/2 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp chopped fresh dill
• Romaine lettuce leaves (for wrapping)
• Freshly ground black pepper to taste

Instructions:

1. Heat olive oil in a grill pan over medium heat. Season the chicken breasts with oregano and black pepper.
2. Grill the chicken for 6-7 minutes on each side until cooked through. Remove from the pan and slice into thin strips.
3. In a small bowl, mix together the Greek yogurt, lemon juice, dill, and a pinch of black pepper to make the dressing.
4. In a separate bowl, combine the diced tomatoes, olives, cucumber, and red onion.
5. Lay out the lettuce leaves and spoon a few tablespoons of the vegetable mixture into the center of each leaf. Top with grilled chicken and drizzle with the yogurt dressing.
   These Mediterranean Chicken Lettuce Wraps are an exciting and healthy twist on traditional wraps. The grilled chicken, fresh vegetables, and tangy yogurt dressing provide a wonderful combination of flavors, while the lettuce keeps the dish light and low in carbs. Perfect for a low-sodium, keto-friendly lunch, these wraps are a great way to enjoy a Mediterranean-inspired meal without sacrificing taste or nutrition.

Roasted Bell Pepper and Hummus Bowl

This Roasted Bell Pepper and Hummus Bowl is a simple, satisfying, and low-sodium Mediterranean dish. The roasted bell peppers are tender and slightly sweet, paired with a scoop of creamy hummus and topped with fresh herbs and a drizzle of olive oil. This dish is great for a quick, light lunch that’s both filling and nutritious.

Ingredients:

• 2 red bell peppers, halved and seeded
• 1 tbsp olive oil
• 1/2 cup hummus
• 1 tbsp fresh parsley, chopped
• 1 tbsp pine nuts (optional)
• 1 tbsp lemon juice
• Freshly ground black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the bell pepper halves on a baking sheet, cut side down. Drizzle with olive oil and roast in the oven for 20-25 minutes, or until the peppers are tender and slightly charred.
3. Remove the peppers from the oven and allow them to cool slightly.
4. Scoop about 2 tablespoons of hummus into each roasted pepper half.
5. Drizzle with a little more olive oil, sprinkle with fresh parsley, and top with pine nuts if desired.
6. Finish with a squeeze of lemon juice and freshly ground black pepper.

This Roasted Bell Pepper and Hummus Bowl is a quick and flavorful Mediterranean-inspired dish that’s perfect for a light lunch. The roasted bell peppers are naturally sweet and soft, providing a delicious contrast to the creamy hummus. The addition of fresh herbs and pine nuts adds texture and a burst of flavor, making this bowl a satisfying and nutritious option that fits well into a low-sodium, keto-friendly diet.

Baked Salmon with Olive Tapenade

Baked Salmon with Olive Tapenade is a Mediterranean-inspired dish that combines the rich flavor of salmon with the salty, tangy taste of olives. The tapenade is made from a variety of olives, capers, and a hint of garlic, creating a savory topping that enhances the flavor of the tender baked salmon. This dish is both low-sodium and keto-friendly, offering a nutritious, delicious, and satisfying lunch.

Ingredients:

• 2 salmon fillets
• 1 tbsp olive oil
• Freshly ground black pepper to taste
• 1/4 cup Kalamata olives, pitted and chopped
• 1/4 cup green olives, pitted and chopped
• 1 tbsp capers, drained
• 1 garlic clove, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with black pepper.
3. Bake the salmon for 12-15 minutes, or until the fish flakes easily with a fork.
4. While the salmon is baking, prepare the tapenade by combining the Kalamata olives, green olives, capers, garlic, parsley, and lemon juice in a small bowl.
5. Once the salmon is done, remove it from the oven and top each fillet with the olive tapenade.
6. Serve immediately with a side of roasted vegetables or a simple salad.

This Baked Salmon with Olive Tapenade is a delightful and flavorful meal that pairs the rich taste of salmon with the briny, tangy flavors of the tapenade. It’s an easy-to-make, low-sodium dish that’s keto-friendly and full of healthy fats and protein. The olive tapenade adds depth and complexity to the salmon, making it an excellent choice for a satisfying and nourishing lunch.

Roasted Vegetable and Feta Salad

This Roasted Vegetable and Feta Salad combines the sweetness of roasted vegetables with the creamy, tangy flavor of feta cheese. Roasted zucchini, bell peppers, and cherry tomatoes are tossed with fresh greens and a light lemon dressing. This Mediterranean-inspired salad is low in sodium, full of healthy fats, and perfect for anyone following a low-carb, keto diet.

Ingredients:

• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• Freshly ground black pepper to taste
• 2 cups mixed salad greens
• 1/4 cup crumbled feta cheese
• 1 tbsp lemon juice
• 1 tbsp olive oil (for dressing)
• 1 tsp dried oregano

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the zucchini, bell pepper, and cherry tomatoes on a baking sheet. Drizzle with olive oil and season with black pepper. Roast for 20-25 minutes, or until the vegetables are tender and lightly browned.
3. While the vegetables are roasting, prepare the dressing by whisking together lemon juice, olive oil, and oregano in a small bowl.
4. Once the vegetables are done, remove them from the oven and let them cool slightly.
5. In a large bowl, combine the mixed salad greens, roasted vegetables, and crumbled feta cheese.
6. Drizzle with the lemon dressing and toss to combine.

The Roasted Vegetable and Feta Salad is a perfect balance of flavors and textures, with the sweetness of the roasted vegetables complementing the tangy feta cheese. This dish is both light and filling, making it an excellent low-sodium, keto-friendly lunch option. It’s a great way to enjoy a variety of vegetables while keeping your sodium intake in check and benefiting from healthy fats.

Greek Meatballs with Tzatziki Sauce

These Greek Meatballs with Tzatziki Sauce are juicy, flavorful, and packed with Mediterranean herbs and spices. The meatballs are made with lean ground turkey or beef and seasoned with garlic, oregano, and cumin. They’re paired with a refreshing homemade tzatziki sauce made from Greek yogurt, cucumber, and dill. This dish is low in sodium and perfect for a keto-friendly lunch.

Ingredients:

• 1 lb ground turkey or beef
• 1/4 cup almond flour (or breadcrumbs for non-keto)
• 1 egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• Freshly ground black pepper to taste
• 1 tbsp olive oil (for cooking)
• 1/2 cup plain Greek yogurt
• 1/4 cucumber, grated and excess liquid squeezed out
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the ground turkey or beef, almond flour, egg, minced garlic, oregano, cumin, and black pepper. Mix until well combined.
3. Form the mixture into 12-16 meatballs and place them on a baking sheet lined with parchment paper.
4. Bake the meatballs for 20-25 minutes, or until cooked through and golden brown.
5. While the meatballs are baking, prepare the tzatziki sauce by mixing the Greek yogurt, grated cucumber, dill, and lemon juice in a small bowl. Season with black pepper to taste.
6. Serve the meatballs with a side of tzatziki sauce for dipping.

Greek Meatballs with Tzatziki Sauce are a flavorful and satisfying lunch option that’s both low in sodium and keto-friendly. The meatballs are savory and tender, while the cool, creamy tzatziki sauce provides a refreshing contrast. This dish is a great way to enjoy Mediterranean flavors while keeping your carb and sodium intake low. Perfect for a filling, nutritious meal that’s easy to make and delicious to eat.

Mediterranean Chickpea Salad

This Mediterranean Chickpea Salad is a light, protein-packed dish that brings together a variety of Mediterranean flavors in one bowl. Chickpeas provide a hearty, low-sodium base, while cucumbers, tomatoes, olives, and feta bring freshness and tang. The lemon-oregano dressing ties everything together in a simple yet delicious way, making this a perfect low-carb, keto-friendly lunch.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup Kalamata olives, sliced
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Freshly ground black pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, olives, and crumbled feta cheese.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, and black pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Let the salad sit for a few minutes to allow the flavors to meld, then serve.

This Mediterranean Chickpea Salad is an easy-to-make, refreshing, and nutritious meal that’s perfect for a low-sodium, keto-friendly lunch. The chickpeas provide fiber and protein, while the fresh vegetables and feta add flavor and texture. The lemon-oregano dressing brightens up the salad and gives it a Mediterranean flair, making it a great option for a light, satisfying lunch.

Greek-Style Stuffed Peppers

Greek-Style Stuffed Peppers are a wholesome and flavorful lunch option that’s low in sodium and keto-friendly. These peppers are stuffed with a savory mixture of ground turkey, cauliflower rice, olives, tomatoes, and feta cheese, then baked to perfection. They’re hearty and satisfying without being heavy, making them a great choice for a Mediterranean-inspired meal.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground turkey
• 1 cup cauliflower rice
• 1/2 cup cherry tomatoes, chopped
• 1/4 cup Kalamata olives, chopped
• 1/4 cup crumbled feta cheese
• 1 tbsp olive oil
• 1 tsp dried oregano
• Freshly ground black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the ground turkey and cook until browned, breaking it up as it cooks.
3. Add the cauliflower rice, chopped tomatoes, olives, oregano, and black pepper to the skillet. Stir to combine and cook for another 5-7 minutes, until everything is well incorporated and heated through.
4. Remove the skillet from the heat and stir in the crumbled feta cheese.
5. Stuff each bell pepper with the turkey mixture, pressing it down gently to fill the peppers completely.
6. Place the stuffed peppers in a baking dish and cover with aluminum foil. Bake for 25-30 minutes, or until the peppers are tender.
   Greek-Style Stuffed Peppers are a perfect combination of lean protein, veggies, and Mediterranean flavors. The ground turkey and cauliflower rice filling is both filling and low-carb, while the olives and feta add a savory punch. Baked to perfection, these stuffed peppers are a great low-sodium, keto-friendly lunch that will keep you satisfied without overloading on carbs or sodium.

Grilled Halloumi and Tomato Skewers

Grilled Halloumi and Tomato Skewers are a delicious, low-sodium, and keto-friendly lunch option that brings together the savory, slightly salty flavor of grilled halloumi cheese with the sweetness of fresh cherry tomatoes. The skewers are lightly seasoned with olive oil and herbs and grilled to perfection. This simple dish is great for a light lunch or as an appetizer.

Ingredients:

• 8 oz halloumi cheese, cut into cubes
• 1 cup cherry tomatoes
• 1 tbsp olive oil
• 1 tsp dried oregano
• Freshly ground black pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. Thread the halloumi cubes and cherry tomatoes onto skewers, alternating between the two.
3. Drizzle the skewers with olive oil and sprinkle with oregano and black pepper.
4. Grill the skewers for about 3-4 minutes per side, until the halloumi is golden brown and slightly crispy.
5. Remove from the grill and garnish with fresh parsley if desired.
6. Serve immediately with a side of mixed greens or as an appetizer.

Grilled Halloumi and Tomato Skewers are a quick and flavorful lunch that’s light yet satisfying. The halloumi cheese offers a rich, slightly salty flavor, which pairs beautifully with the sweetness of the tomatoes. Grilled to perfection, this dish is perfect for a low-sodium, keto-friendly meal. It’s simple, delicious, and packed with Mediterranean flavors, making it an ideal choice for a healthy lunch.

Note: More recipes are coming soon!