30+ Flavorful Holiday Diabetic Dutch Oven Recipes Healthy Dishes for the Season

The holiday season is a time to gather with loved ones, share delicious meals, and create lasting memories.

However, for those managing diabetes, holiday feasts can often present a challenge when it comes to making healthy food choices.

The good news is that you can still enjoy festive meals without compromising your health goals.

Dutch ovens, known for their versatility and even cooking, offer a perfect tool for preparing flavorful, low-carb, and diabetic-friendly meals.

We’ve curated 30+ holiday diabetic Dutch oven recipes that are not only delicious and satisfying but also tailored to meet the needs of those managing blood sugar levels.

From savory roasts and comforting soups to healthy sides and decadent desserts, these recipes are designed to bring joy to your holiday table without the worry of blood sugar spikes.

Whether you’re hosting a dinner party or simply looking to prepare a nourishing meal for your family, these recipes will make it easier to create festive dishes that are both healthy and flavorful.

30+ Flavorful Holiday Diabetic Dutch Oven Recipes Healthy Dishes for the Season

The holidays are about enjoying great food, sharing moments with loved ones, and embracing the spirit of the season.

With these 30+ holiday diabetic Dutch oven recipes, you can rest assured that every meal you serve will be both nourishing and delicious.

These recipes are crafted with health-conscious ingredients that help manage blood sugar levels without sacrificing taste or festive flair.

Whether you’re preparing a cozy dinner or planning a grand feast, your Dutch oven is the perfect companion for making meals that everyone can enjoy.

Dutch Oven Herb-Roasted Chicken and Vegetables

This hearty dish combines tender, juicy chicken with roasted root vegetables, perfectly seasoned with aromatic herbs. Designed with diabetic-friendly considerations in mind, this low-carb recipe is a flavorful centerpiece for a holiday feast that everyone will love. Packed with nutrients, it’s a simple one-pot solution that doesn’t compromise on taste or elegance.

Ingredients:

• 1 whole chicken (3–4 pounds), giblets removed
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon smoked paprika
• 1 lemon, halved
• 3 garlic cloves, smashed
• 1 medium onion, quartered
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 1 cup turnips, chopped
• 1/2 cup low-sodium chicken broth

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Pat the chicken dry with paper towels. Rub olive oil all over the chicken.
3. In a small bowl, mix salt, pepper, garlic powder, onion powder, thyme, rosemary, and smoked paprika. Rub the spice mixture evenly over the chicken.
4. Stuff the cavity with lemon halves, smashed garlic, and onion quarters.
5. Arrange the carrots, celery, and turnips in the bottom of your Dutch oven. Pour the chicken broth over the vegetables.
6. Place the chicken on top of the vegetables. Cover the Dutch oven with its lid and bake for 1 hour.
7. Remove the lid and bake for an additional 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
8. Let the chicken rest for 10 minutes before carving. Serve with the roasted vegetables.

This herb-roasted chicken is a festive dish that brings warmth and comfort to the table while being mindful of dietary needs. The juicy chicken and perfectly roasted vegetables are a testament to how simple ingredients can create a spectacular meal.

Low-Carb Dutch Oven Turkey Chili

A savory and mildly spiced turkey chili is perfect for warming up your holiday season. This low-carb, diabetes-friendly version skips the beans and focuses on a medley of lean ground turkey and nutrient-dense vegetables. It’s a rich and hearty option for those cozy holiday evenings.

Ingredients:

• 1 tablespoon olive oil
• 1 pound lean ground turkey
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 small zucchini, diced
• 1 cup diced tomatoes (no added sugar)
• 1 cup low-sodium chicken broth
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the ground turkey and cook until browned, breaking it up with a wooden spoon.
2. Stir in the onion, bell pepper, and garlic. Cook until the vegetables are softened, about 5 minutes.
3. Add the zucchini, diced tomatoes, chicken broth, tomato paste, and all the spices. Stir well to combine.
4. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 30 minutes, stirring occasionally.
5. Taste and adjust seasonings as needed. Garnish with fresh cilantro and a squeeze of lime before serving.

This turkey chili is a flavorful and nutritious way to enjoy holiday meals without overindulging. The combination of spices and fresh ingredients ensures every spoonful is packed with taste and warmth. It’s perfect for meal prep or feeding a crowd!

Holiday Apple-Cinnamon Cauliflower Crisp

This creative twist on a classic dessert transforms traditional apple crisp into a low-carb, diabetic-friendly treat. Using cauliflower rice to mimic the texture of oats, this dish is both indulgent and healthy, making it the ideal ending to a holiday meal.

Ingredients:

• 3 medium apples, peeled and sliced thin
• 1 cup cauliflower rice
• 1 tablespoon lemon juice
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 tablespoons sugar-free maple syrup
• 2 tablespoons almond flour
• 2 tablespoons crushed pecans
• 2 tablespoons unsweetened coconut flakes
• 1 tablespoon butter or coconut oil, melted

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, toss the sliced apples with lemon juice, cinnamon, nutmeg, and sugar-free maple syrup. Arrange the apple mixture in the bottom of your Dutch oven.
3. In another bowl, mix cauliflower rice, almond flour, pecans, coconut flakes, and melted butter or coconut oil. Sprinkle this mixture evenly over the apples.
4. Cover the Dutch oven and bake for 25 minutes.
5. Remove the lid and bake for an additional 10–15 minutes, until the topping is golden and crispy.
6. Let cool for 5 minutes before serving.

This apple-cinnamon cauliflower crisp offers a delightful balance of sweet and spice without the added sugar and carbs of traditional desserts. It’s a satisfying way to enjoy holiday flavors while staying on track with health goals.

These recipes showcase how delicious, wholesome, and inclusive holiday cooking can be, ensuring no one feels left out of the festivities!

Dutch Oven Lemon Garlic Salmon with Asparagus

This light and refreshing holiday dish combines the delicate flavors of fresh salmon with a zesty lemon-garlic marinade, paired with perfectly roasted asparagus. It’s a simple, healthy, and flavorful option that’s diabetic-friendly, yet impressive enough to serve at any festive gathering.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bunch asparagus, trimmed
• 1/4 cup low-sodium vegetable broth
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, combine olive oil, garlic, lemon juice, lemon zest, thyme, salt, and pepper.
3. Place the salmon fillets in the Dutch oven, skin-side down, and pour the lemon garlic marinade over the fish. Let it marinate for 10–15 minutes.
4. Arrange the asparagus around the salmon fillets in the Dutch oven. Pour the vegetable broth into the bottom of the Dutch oven.
5. Cover with the lid and bake for 15–20 minutes, or until the salmon is cooked through (internal temperature of 145°F or 63°C) and the asparagus is tender.
6. Garnish with fresh parsley before serving.

This dish is not only delicious but also nutritious, providing a healthy dose of omega-3 fatty acids and vitamins from the asparagus. It’s the perfect balance of light and satisfying flavors for anyone mindful of their blood sugar levels.

Dutch Oven Stuffed Bell Peppers

These stuffed bell peppers are filled with a savory mixture of lean ground turkey, cauliflower rice, and flavorful herbs, making them a diabetes-friendly, low-carb alternative to traditional stuffed peppers. The combination of vegetables and lean protein creates a wholesome, delicious dish that’s perfect for a holiday gathering.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 pound lean ground turkey
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup cauliflower rice
• 1 can (14.5 oz) diced tomatoes, drained
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup shredded mozzarella cheese (optional)
• 1/2 cup low-sodium chicken broth

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, cook the ground turkey over medium heat until browned. Add the onion and garlic, cooking until softened, about 5 minutes.
3. Stir in the cauliflower rice, diced tomatoes, oregano, basil, salt, and pepper. Cook for an additional 5 minutes, until the mixture is well combined and heated through.
4. Stuff each bell pepper with the turkey mixture, packing it tightly.
5. Place the stuffed peppers in a Dutch oven and pour the chicken broth around them. Cover and bake for 30 minutes.
6. If desired, sprinkle the stuffed peppers with mozzarella cheese and bake uncovered for an additional 5–7 minutes, until the cheese is melted and bubbly.
7. Let the peppers rest for 5 minutes before serving.

These stuffed bell peppers are a colorful, satisfying dish that delivers bold flavors without sacrificing health goals. The use of cauliflower rice keeps the carb count low while still providing the comforting texture of a traditional stuffed pepper.

Dutch Oven Butternut Squash Soup

This creamy and velvety butternut squash soup is a perfect holiday appetizer. Naturally sweet and full of flavor, it’s an excellent choice for anyone looking for a warm and comforting soup without the added sugars. Paired with a hint of cinnamon and nutmeg, this soup is both nourishing and festive.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups low-sodium vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup unsweetened coconut milk (or other plant-based milk)
• Fresh parsley or thyme for garnish

Instructions:

1. In a Dutch oven, heat olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Add the cubed butternut squash, vegetable broth, cinnamon, nutmeg, salt, and pepper. Bring to a simmer.
3. Cover and cook for 20–25 minutes, or until the squash is tender.
4. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, transfer the soup to a blender in batches and blend until creamy.
5. Return the soup to the Dutch oven and stir in the coconut milk. Heat for an additional 5 minutes.
6. Taste and adjust seasonings if necessary. Garnish with fresh parsley or thyme before serving.

This butternut squash soup is creamy, rich, and naturally sweet, making it a perfect low-carb, diabetic-friendly option for holiday meals. The coconut milk adds a smooth richness without the need for cream, making it a lighter, yet indulgent, choice.

Dutch Oven Beef and Broccoli Stir-Fry

For a savory, Asian-inspired holiday meal, this Dutch oven beef and broccoli stir-fry provides tender, juicy beef with crispy broccoli, all in a rich, low-sugar soy sauce glaze. The dish is low in carbs and full of flavor, making it a great choice for those following a diabetic-friendly diet.

Ingredients:

• 1 pound flank steak, thinly sliced against the grain
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 cup low-sodium soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon sugar substitute (such as stevia or erythritol)
• 1 cup low-sodium beef broth
• 4 cups broccoli florets
• 1 tablespoon sesame seeds (optional)
• Green onions, chopped (for garnish)

Instructions:

1. Heat olive oil in a Dutch oven over medium-high heat. Add the sliced beef and cook until browned, about 3–4 minutes. Remove the beef and set aside.
2. In the same Dutch oven, add garlic and ginger, and sauté for 1 minute until fragrant.
3. Stir in soy sauce, sesame oil, rice vinegar, sugar substitute, and beef broth. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
4. Add the broccoli florets and return the beef to the pot. Stir to coat the broccoli and beef in the sauce. Cover and cook for an additional 5–7 minutes, or until the broccoli is tender.
5. Garnish with sesame seeds and green onions before serving.

This beef and broccoli stir-fry is a flavorful, low-carb meal that’s perfect for a holiday dinner. It’s quick to prepare, and the rich soy sauce-based glaze enhances the beef’s natural flavors, creating a dish that’s both satisfying and health-conscious.

Dutch Oven Balsamic-Glazed Brussels Sprouts with Bacon

A festive side dish that brings together the richness of balsamic vinegar with the savory depth of bacon, this Brussels sprouts recipe is both flavorful and diabetic-friendly. The crispy bacon and tangy glaze make this a standout dish that will complement any holiday spread.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 3 slices bacon, chopped
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey or a sugar substitute
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a Dutch oven, cook the chopped bacon over medium heat until crispy, about 5–7 minutes. Remove the bacon and set aside, leaving the rendered bacon fat in the Dutch oven.
3. Add olive oil to the bacon fat and heat over medium-high heat. Add the Brussels sprouts, cut side down, and sauté for 5–7 minutes, until they are golden brown and crispy.
4. While the Brussels sprouts cook, mix the balsamic vinegar, honey or sugar substitute, Dijon mustard, salt, and pepper in a small bowl.
5. Pour the balsamic glaze over the Brussels sprouts and stir to coat.
6. Cover and bake for 15–20 minutes until the Brussels sprouts are tender.
7. Remove from the oven, top with the cooked bacon, and garnish with fresh parsley.

These balsamic-glazed Brussels sprouts with bacon are a perfect combination of savory, tangy, and sweet. The crispy bacon adds richness, while the balsamic glaze brings a depth of flavor, making this dish an irresistible holiday side that pairs beautifully with any main course.

Dutch Oven Spaghetti Squash with Turkey Meatballs

This low-carb, diabetic-friendly take on spaghetti and meatballs uses spaghetti squash as a substitute for traditional pasta. The turkey meatballs are lean and flavorful, making this a healthy, satisfying meal that’s perfect for a holiday gathering.

Ingredients:

• 1 medium spaghetti squash
• 1 pound lean ground turkey
• 1 egg, lightly beaten
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups no-sugar-added marinara sauce
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds. Place the halves face down on a baking sheet and bake for 30–40 minutes, until the squash is tender and easily pulls apart with a fork.
3. While the squash is baking, combine the ground turkey, egg, almond flour, Parmesan cheese, oregano, basil, garlic, salt, and pepper in a bowl. Mix until well combined.
4. Roll the turkey mixture into small meatballs (about 1 inch in diameter) and place them in a Dutch oven.
5. Add the marinara sauce over the meatballs. Cover and cook on medium heat for 20–25 minutes, until the meatballs are cooked through.
6. Once the spaghetti squash is done, use a fork to scrape the flesh into strands. Serve the meatballs over the spaghetti squash and garnish with fresh basil.

This dish is a delicious and healthy alternative to traditional spaghetti and meatballs. The spaghetti squash provides a hearty, low-carb base, while the turkey meatballs deliver lean protein. It’s a perfect option for those looking to enjoy a comfort food classic without the carbs.

Dutch Oven Cranberry-Orange Glazed Chicken Thighs

For a holiday-worthy main dish, these chicken thighs are cooked with a sweet and tangy cranberry-orange glaze, making them flavorful and festive. The glaze is made with fresh cranberries, which are low in sugar and provide a vibrant pop of color to the dish.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup fresh cranberries
• 1/4 cup fresh orange juice
• 1 tablespoon orange zest
• 2 tablespoons balsamic vinegar
• 1 tablespoon sugar substitute (such as stevia or erythritol)
• 1/2 cup low-sodium chicken broth
• Fresh thyme sprigs (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, then sear the thighs in the hot oil, skin-side down, for 5–7 minutes until the skin is crispy and golden brown. Flip and sear for an additional 2 minutes.
3. Remove the chicken thighs and set aside. In the same Dutch oven, add the cranberries, orange juice, orange zest, balsamic vinegar, sugar substitute, and chicken broth. Stir to combine and bring to a simmer.
4. Return the chicken thighs to the Dutch oven, skin-side up, and spoon some of the cranberry sauce over the top.
5. Cover and bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
6. Remove the lid and bake for an additional 5 minutes to allow the glaze to thicken.
7. Garnish with fresh thyme sprigs before serving.

The cranberry-orange glaze elevates the flavors of the chicken, creating a dish that’s both savory and slightly sweet, without the added sugars of traditional glazes. It’s a wonderful main course that’s festive, flavorful, and diabetic-friendly.

Dutch Oven Cauliflower and Leek Gratin

This creamy, comforting cauliflower and leek gratin is a great low-carb, diabetic-friendly alternative to traditional potato gratin. The creamy sauce, enhanced by leeks and cauliflower, provides a rich and satisfying side dish for any holiday meal.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 2 medium leeks, cleaned and sliced
• 2 tablespoons butter or olive oil
• 2 cloves garlic, minced
• 1 cup unsweetened almond milk (or other plant-based milk)
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Steam or boil the cauliflower florets until tender, about 10 minutes. Drain and set aside.
3. In a Dutch oven, melt the butter or heat the olive oil over medium heat. Add the sliced leeks and garlic and sauté for 5–7 minutes until the leeks are softened.
4. Stir in the almond milk, cheddar cheese, Parmesan cheese, salt, pepper, and nutmeg. Cook for an additional 2 minutes, allowing the cheese to melt and the sauce to thicken.
5. Add the cauliflower to the Dutch oven and stir gently to coat with the creamy sauce.
6. Transfer the mixture to the oven and bake for 20–25 minutes, until the top is golden brown and bubbly.
7. Garnish with fresh parsley before serving.

This cauliflower and leek gratin is a rich, satisfying side dish that pairs perfectly with holiday mains. The creamy, cheesy sauce provides a comforting, indulgent feel without the high carbs, making it a fantastic choice for a diabetic-friendly holiday meal.

Dutch Oven Lemon Rosemary Pork Tenderloin

A succulent pork tenderloin cooked with fresh lemon and rosemary in a Dutch oven results in a flavorful, tender dish perfect for any holiday gathering. This recipe is low in carbs and full of fresh, aromatic flavors, making it a great diabetic-friendly option for a festive main course.

Ingredients:

• 2 pork tenderloins (about 1.5 pounds total)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• Zest of 1 lemon
• Juice of 1 lemon
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup low-sodium chicken broth
• Fresh rosemary sprigs for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Rub the pork tenderloins with olive oil, garlic, rosemary, lemon zest, salt, and pepper.
3. Heat a Dutch oven over medium-high heat and sear the pork tenderloins on all sides until golden brown, about 4–5 minutes per side.
4. Add the lemon juice and chicken broth to the Dutch oven, and place the lid on.
5. Transfer the Dutch oven to the oven and roast for 25–30 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
6. Let the pork rest for 5–10 minutes before slicing. Garnish with fresh rosemary sprigs before serving.

This lemon rosemary pork tenderloin is wonderfully aromatic and juicy. The citrus and herb infusion enhances the natural flavors of the pork, and the simple preparation makes it an easy, elegant option for a holiday meal that’s also suitable for those with diabetes.

Dutch Oven Roasted Vegetable Medley

A colorful and flavorful mix of roasted vegetables, this dish includes root vegetables like carrots, parsnips, and sweet potatoes, all roasted to perfection in a Dutch oven. It’s a low-carb, diabetic-friendly side dish that brings out the natural sweetness of the vegetables, making it a perfect complement to any main course.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 large carrots, peeled and cut into chunks
• 1 medium parsnip, peeled and cut into chunks
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon paprika
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the sweet potatoes, carrots, and parsnips with olive oil, thyme, rosemary, salt, pepper, cinnamon, and paprika.
3. Transfer the vegetables to a Dutch oven, spreading them out in an even layer.
4. Cover the Dutch oven and roast in the oven for 35–40 minutes, stirring halfway through, until the vegetables are tender and golden brown.
5. Remove from the oven and garnish with fresh parsley before serving.

This roasted vegetable medley is a delightful, hearty side dish that brings natural sweetness and depth to your holiday meals. The combination of savory and slightly sweet flavors, along with the spices, makes it an ideal choice for those seeking a healthy, low-carb side dish.

Dutch Oven Keto-Friendly Green Bean Almondine

A twist on the classic green bean almondine, this keto-friendly version eliminates unnecessary carbs while maintaining the same delicious, buttery flavor. The green beans are cooked to tender perfection in the Dutch oven and finished with toasted almonds and a squeeze of fresh lemon, making it a festive and healthy side dish for any holiday spread.

Ingredients:

• 1 pound fresh green beans, trimmed
• 2 tablespoons butter
• 1/4 cup sliced almonds
• 2 cloves garlic, minced
• Juice of 1/2 lemon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh lemon zest (optional, for garnish)

Instructions:

1. Bring a large pot of water to a boil and blanch the green beans for 3–4 minutes until bright green and tender-crisp. Drain and set aside.
2. In a Dutch oven, melt the butter over medium heat. Add the sliced almonds and cook for 3–4 minutes, stirring constantly, until the almonds are golden brown and toasted.
3. Add the minced garlic to the Dutch oven and sauté for 1 minute until fragrant.
4. Add the green beans to the Dutch oven and toss to coat in the butter and almonds. Cook for an additional 5–7 minutes, stirring occasionally.
5. Season with salt, pepper, and a squeeze of fresh lemon juice. Garnish with lemon zest before serving.

This keto-friendly green bean almondine is light, flavorful, and filled with healthy fats from the butter and almonds. The combination of green beans with the nutty, buttery topping makes for a perfect low-carb, diabetic-friendly side dish to complete your holiday meal.

Dutch Oven Pumpkin Soup with Sage

This smooth, velvety pumpkin soup is both creamy and savory, with fresh sage providing an earthy depth. It’s a perfect low-carb, diabetic-friendly soup that’s ideal for serving as an appetizer during the holiday season. The rich pumpkin flavor, paired with savory seasonings, makes it a warming and satisfying option.

Ingredients:

• 2 cups pumpkin puree (fresh or canned, without added sugar)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 cups low-sodium vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon dried sage
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup unsweetened almond milk (or other plant-based milk)
• Fresh sage leaves for garnish

Instructions:

1. Heat the olive oil in a Dutch oven over medium heat. Add the chopped onion and garlic and cook for 5–7 minutes, until softened.
2. Stir in the pumpkin puree, vegetable broth, cinnamon, nutmeg, sage, salt, and pepper. Bring the mixture to a simmer and cook for 10–15 minutes, allowing the flavors to meld together.
3. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer to a blender in batches and blend until smooth.
4. Stir in the almond milk and heat the soup for another 5 minutes.
5. Garnish with fresh sage leaves before serving.

This pumpkin soup offers a rich, creamy texture while being low in carbs. The warm spices and fresh sage elevate the pumpkin’s natural sweetness, making it a perfect appetizer to start off your holiday meal in a healthy and flavorful way.

Note: More recipes​ are coming soon!