45+ Delicious Holiday Low Sodium Affordable Recipes for Every Meal

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

However, if you or your loved ones are watching sodium intake due to health concerns, it can be challenging to find recipes that fit the occasion without compromising on flavor.

That’s where holiday low-sodium recipes come in.

In this blog, we’ve compiled over 45 affordable, tasty, and healthy recipes that are perfect for your holiday spread.

From savory side dishes and hearty mains to indulgent desserts, these recipes allow you to enjoy the season’s best dishes while keeping sodium levels in check.

With minimal ingredients and simple instructions, these recipes are not only budget-friendly but also delicious enough to make your holiday meals memorable.

Whether you’re hosting a big family gathering or looking for healthier alternatives t

45+ Delicious Holiday Low Sodium Affordable Recipes for Every Meal

This holiday season, you don’t have to sacrifice flavor or spend a fortune on fancy ingredients to enjoy a low-sodium feast.

By incorporating these 45+ affordable low-sodium recipes into your holiday menu, you can create meals that are as healthy as they are delicious.

These recipes are perfect for anyone looking to reduce sodium intake without losing the festive spirit.

From side dishes to mains and desserts, these recipes will help you enjoy the season’s celebrations while staying mindful of your health.

So, gather your ingredients, get creative in the kitchen, and savor every bite of these heart-healthy holiday recipes!

Low Sodium Holiday Herb-Roasted Turkey

This low-sodium herb-roasted turkey is the perfect main dish for your holiday table, offering the flavors of rosemary, thyme, and garlic without overwhelming amounts of salt. The turkey remains tender, juicy, and bursting with fresh herbs, making it both an affordable and healthy choice for those watching their sodium intake. It’s simple to prepare and can serve a large crowd, making it ideal for family gatherings.

Ingredients:

• 1 whole turkey (about 12 lbs)
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon lemon zest
• 1 teaspoon black pepper
• 1 cup low-sodium chicken broth (or water)
• 1 onion, quartered
• 1 carrot, peeled and chopped
• 2 celery stalks, chopped
• 1 lemon, halved

Instructions:

1. Preheat the oven to 325°F (165°C). Remove the giblets from the turkey and pat the turkey dry with paper towels.
2. In a small bowl, combine the olive oil, garlic, rosemary, thyme, lemon zest, and black pepper. Rub this mixture all over the turkey, inside and out.
3. Stuff the turkey cavity with the quartered onion, carrot, celery, and lemon halves.
4. Place the turkey on a roasting rack in a large roasting pan. Pour the low-sodium chicken broth or water into the bottom of the pan.
5. Roast the turkey, basting every 45 minutes with the pan juices, for about 3-3.5 hours or until the internal temperature reaches 165°F (75°C). Let the turkey rest for 20 minutes before carving.

This herb-roasted turkey is a delightful, flavorful addition to your holiday spread without the concern of high sodium levels. The fresh herbs impart a savory aroma while the juicy turkey stays tender throughout the roasting process. By using a minimal amount of salt and relying on the natural flavors of the herbs and vegetables, you get a wholesome, satisfying meal that can be enjoyed by everyone, regardless of dietary restrictions. Plus, it’s an affordable option, as it requires just a few simple ingredients and a bit of patience during cooking.

Low Sodium Cranberry Pecan Stuffing

This low-sodium cranberry pecan stuffing offers a festive and satisfying side dish for your holiday meal. With a blend of whole-grain bread, tart cranberries, and crunchy pecans, this stuffing is full of flavor without any added salt. It’s perfect for those looking for a healthy, budget-friendly stuffing that is still bursting with seasonal flavors.

Ingredients:

• 8 cups whole-grain bread, cubed and dried
• 1 cup fresh cranberries
• 1/2 cup pecans, chopped
• 1 tablespoon olive oil
• 1 onion, diced
• 2 celery stalks, chopped
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 2 cups low-sodium vegetable broth
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Preheat the oven to 350°F (175°C). Spread the cubed bread on a baking sheet and bake for about 15-20 minutes until toasted. Set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and celery and sauté for 5-7 minutes until softened.
3. Stir in the cranberries, pecans, sage, thyme, and black pepper. Cook for another 2-3 minutes until the cranberries start to soften.
4. In a large bowl, combine the toasted bread cubes with the vegetable mixture. Pour the low-sodium vegetable broth over the bread mixture, tossing to combine. The mixture should be slightly moist but not soggy.
5. Transfer the stuffing to a greased 9×13-inch baking dish and cover with foil. Bake for 25 minutes, then remove the foil and bake for another 10-15 minutes, until golden and crispy on top.
6. Garnish with fresh parsley before serving.

This cranberry pecan stuffing brings all the comfort of a traditional holiday side dish while keeping the sodium levels in check. The tartness of the cranberries perfectly balances the richness of the pecans, while the whole-grain bread adds texture and heartiness. This recipe can be easily customized with other seasonal ingredients and is an excellent option for anyone looking to make healthier holiday choices without sacrificing flavor. Not only is it affordable, but it also offers a nutritious and tasty way to complete your holiday meal.

Low Sodium Sweet Potato Casserole with Pecan Topping

This low-sodium sweet potato casserole with a crunchy pecan topping is a holiday classic that can be enjoyed without guilt. The natural sweetness of the sweet potatoes shines through, complemented by the nutty crunch of pecans and a subtle touch of cinnamon. It’s an affordable dish that’s simple to prepare and guaranteed to satisfy your sweet tooth during the holiday season.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 2 tablespoons unsalted butter
• 1/4 cup maple syrup
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon vanilla extract
• 1/2 cup unsweetened almond milk (or milk of choice)
• 1/2 cup pecans, chopped
• 1/4 cup whole-wheat breadcrumbs
• 1 tablespoon olive oil
• 1 tablespoon brown sugar

Instructions:

1. Preheat the oven to 375°F (190°C). Place the sweet potatoes in a large pot of water and bring to a boil. Cook for about 15-20 minutes, or until tender. Drain and mash the sweet potatoes until smooth.
2. In a bowl, combine the mashed sweet potatoes, butter, maple syrup, cinnamon, nutmeg, vanilla extract, and almond milk. Stir until smooth and well combined.
3. Spread the sweet potato mixture into a greased 9×9-inch baking dish.
4. In a separate bowl, mix the chopped pecans, breadcrumbs, olive oil, and brown sugar. Sprinkle this topping evenly over the sweet potato mixture.
5. Bake for 25-30 minutes, or until the topping is golden brown and crisp.

This sweet potato casserole is a delicious, low-sodium alternative to the traditional holiday dish, with a crunchy, sweet pecan topping that everyone will love. The combination of maple syrup, cinnamon, and nutmeg enhances the natural sweetness of the sweet potatoes, while the pecan topping adds a satisfying crunch without excessive sodium. This recipe is a great addition to your holiday menu, providing a healthier yet flavorful option that’s easy on the wallet and the waistline. Whether you serve it as a side dish or a dessert, it’s sure to be a hit with guests of all ages.

Low Sodium Baked Salmon with Lemon and Dill

This low-sodium baked salmon with lemon and dill is a perfect light and flavorful main course for any holiday meal. The natural richness of the salmon pairs wonderfully with the fresh zest of lemon and the subtle tang of dill. This recipe keeps things simple yet satisfying, making it both affordable and healthy, while ensuring that your holiday table includes a dish everyone can enjoy.

Ingredients:

• 4 salmon fillets (6 oz each)
• 1 lemon, thinly sliced
• 2 tablespoons fresh dill, chopped
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Place the salmon fillets on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic powder, paprika, and black pepper.
3. Lay the lemon slices over the salmon fillets and sprinkle with fresh dill.
4. Bake for 15-18 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. Garnish with fresh parsley before serving.

This baked salmon dish offers a clean, bright flavor profile that makes it an excellent choice for a healthy holiday meal. The lemon and dill enhance the natural flavors of the fish without the need for excessive salt, keeping the sodium content low. It’s an affordable way to incorporate seafood into your holiday menu, and the recipe can easily be scaled up for larger gatherings. This dish not only supports a low-sodium diet but also provides a rich source of healthy omega-3 fatty acids, making it a nutritious option for those looking to maintain a balanced meal during the festive season.

Low Sodium Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels sprouts with balsamic glaze is a delicious, healthy side dish that’s perfect for the holidays. The Brussels sprouts are caramelized in the oven to bring out their natural sweetness, and the balsamic glaze adds a rich, tangy finish without the need for added salt. This dish is not only low in sodium but also budget-friendly and packed with nutrients, making it an ideal option for anyone trying to maintain a balanced diet during holiday celebrations.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the halved Brussels sprouts with olive oil, black pepper, and garlic powder, then spread them evenly on the prepared baking sheet.
3. Roast the Brussels sprouts for 20-25 minutes, flipping halfway through, until they are golden and crispy on the edges.
4. While the Brussels sprouts are roasting, make the balsamic glaze by combining the balsamic vinegar, honey, and Dijon mustard in a small saucepan. Simmer over medium heat for 5-7 minutes, until the mixture thickens slightly.
5. Drizzle the balsamic glaze over the roasted Brussels sprouts before serving.

This roasted Brussels sprouts dish with balsamic glaze is a great low-sodium alternative to the typical holiday sides. The caramelization process enhances the natural sweetness of the Brussels sprouts, while the tangy balsamic glaze adds a burst of flavor. This dish is an affordable way to include more vegetables in your holiday meals without sacrificing taste. It’s a nutritious and heart-healthy option that pairs well with a variety of main courses and is sure to be a hit with guests of all ages. Plus, it’s simple to prepare, making it a stress-free addition to your holiday spread.

Low Sodium Sweet Potato and Black Bean Salad

This vibrant and colorful low-sodium sweet potato and black bean salad is the perfect side dish or light main course for a holiday meal. Packed with fiber, vitamins, and protein, it’s both filling and nutritious, and the combination of sweet potatoes and black beans offers a balance of flavors and textures. The tangy lime dressing adds a fresh kick, making this salad a refreshing and satisfying addition to your festive menu.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) low-sodium black beans, drained and rinsed
• 1 red bell pepper, chopped
• 1/4 red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon cumin
• 1/4 teaspoon black pepper

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, cumin, and black pepper, and spread them in a single layer on a baking sheet.
2. Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and lightly caramelized.
3. In a large bowl, combine the roasted sweet potatoes, black beans, red bell pepper, red onion, and cilantro.
4. In a small bowl, whisk together the lime juice and a little extra olive oil if desired. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately, or chill in the fridge for an hour before serving.

This sweet potato and black bean salad is an excellent addition to any holiday meal, offering a combination of nutrient-dense ingredients that are low in sodium. The sweetness of the roasted sweet potatoes pairs beautifully with the earthy black beans and the tangy lime dressing. This dish is not only affordable but also highly customizable, allowing you to add other vegetables or herbs based on what’s in season. It’s a great way to add a wholesome, vibrant, and delicious option to your holiday spread, whether as a side or a light main course for those seeking a healthier alternative during festive feasts.

Low Sodium Cauliflower Mashed Potatoes

This low-sodium cauliflower mashed potatoes recipe is a healthier twist on the traditional mashed potatoes, perfect for your holiday dinner table. By replacing part of the potatoes with cauliflower, you get a creamy, lighter side dish that’s lower in sodium and calories without sacrificing the comforting texture and flavor of mashed potatoes. This affordable dish is easy to prepare and can be made ahead of time, making it a stress-free addition to your holiday meal.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 4 medium potatoes, peeled and cubed
• 2 tablespoons unsalted butter
• 1/2 cup unsweetened almond milk (or milk of choice)
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 cup fresh parsley, chopped (optional)

Instructions:

1. Bring a large pot of water to a boil. Add the cauliflower florets and potato cubes, and cook for 15-20 minutes, or until both the cauliflower and potatoes are tender.
2. Drain the vegetables and return them to the pot. Add the butter, almond milk, garlic powder, and black pepper.
3. Mash the mixture with a potato masher or blend using an immersion blender until smooth and creamy.
4. If the mash is too thick, add more almond milk until you reach your desired consistency.
5. Garnish with fresh parsley and serve immediately.

This cauliflower mashed potatoes recipe provides a flavorful and creamy side dish that’s a perfect low-sodium alternative to traditional mashed potatoes. The cauliflower adds a lightness to the dish while still maintaining that comforting mashed texture. The simple ingredients make it both an affordable and nutritious option for holiday meals. By reducing the sodium content without sacrificing taste, this dish offers a heart-healthy option that pairs well with any holiday main course, ensuring everyone at the table can enjoy a healthier version of a classic favorite.

Low Sodium Green Bean Almondine

Green Bean Almondine is a classic holiday side dish, and this low-sodium version allows you to enjoy it without compromising on flavor. With crunchy almonds, fresh green beans, and a squeeze of lemon, this dish is light, nutritious, and a wonderful addition to your festive meal. It’s quick to prepare, affordable, and packed with heart-healthy ingredients, making it a great choice for anyone looking to reduce their sodium intake during the holidays.

Ingredients:

• 1 lb fresh green beans, trimmed
• 1/4 cup sliced almonds
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh parsley, chopped (optional)

Instructions:

1. Bring a large pot of water to a boil and blanch the green beans for 3-4 minutes, or until they are tender-crisp. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced almonds and cook, stirring constantly, for 2-3 minutes until they are golden brown.
3. Add the blanched green beans to the skillet and toss them with the almonds. Sprinkle with garlic powder, black pepper, and fresh lemon juice. Toss again to combine.
4. Remove from heat and garnish with fresh parsley before serving.

Green Bean Almondine is a simple, elegant side dish that brings out the best in fresh green beans. This low-sodium version is both flavorful and healthy, with the almonds adding a delightful crunch and the lemon providing a fresh, zesty finish. The light, wholesome ingredients make it a perfect side dish for anyone looking to enjoy a sodium-conscious holiday meal. It’s also incredibly easy to prepare and can be made in under 20 minutes, allowing you to focus on other aspects of your meal without sacrificing taste or nutrition. This dish is a great way to incorporate more vegetables into your holiday spread in a delicious and affordable way.

Low Sodium Butternut Squash Soup

This low-sodium butternut squash soup is a warm, comforting dish that’s perfect for the holiday season. The natural sweetness of the butternut squash pairs wonderfully with aromatic spices, creating a rich, velvety soup. It’s an affordable, healthy option that is both filling and light on sodium, making it an ideal starter or side dish for a holiday gathering. The soup is also versatile and can be made ahead of time, making holiday meal prep a breeze.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/2 cup unsweetened almond milk (or milk of choice)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes until softened.
2. Add the cubed butternut squash, carrots, cinnamon, nutmeg, and black pepper. Stir to combine and cook for an additional 3-4 minutes.
3. Pour in the low-sodium vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 20-25 minutes, or until the squash and carrots are tender.
4. Use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a blender.
5. Stir in the almond milk and adjust seasoning if necessary. Serve hot.

This low-sodium butternut squash soup is the perfect way to start off your holiday meal with a warm, comforting bowl of creamy goodness. The natural sweetness of the squash shines through, complemented by the aromatic spices that give the soup a festive, cozy flavor. By using low-sodium vegetable broth and unsweetened almond milk, this recipe keeps the sodium content in check while still delivering a rich and satisfying dish. It’s affordable, easy to prepare, and can be made in advance, making it a wonderful addition to your holiday menu. Whether served as a starter or paired with other dishes, it’s sure to be a hit with your guests.

Low Sodium Quinoa and Cranberry Salad

This low-sodium quinoa and cranberry salad is a bright and flavorful dish that can be served as a side or a light main course for your holiday meal. The combination of nutty quinoa, tart cranberries, and fresh herbs creates a perfect balance of textures and flavors, while the simple lemon dressing brings it all together. This dish is naturally gluten-free and full of fiber, making it both healthy and affordable. It’s a great way to add a vibrant, sodium-conscious option to your holiday spread.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup dried cranberries (unsweetened)
• 1/4 cup fresh parsley, chopped
• 1/4 cup green onions, sliced
• 1/4 cup sliced almonds (optional)
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon black pepper

Instructions:

1. In a medium pot, bring 2 cups of water to a boil. Add the quinoa, reduce heat, and simmer for 15 minutes or until the water is absorbed and the quinoa is tender. Remove from heat and fluff with a fork.
2. In a large bowl, combine the cooked quinoa, dried cranberries, parsley, green onions, and sliced almonds (if using).
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and black pepper. Pour over the quinoa mixture and toss to combine.
4. Serve immediately, or refrigerate for 1 hour to allow the flavors to meld.

This quinoa and cranberry salad is a perfect addition to your holiday table. It’s light yet filling, with a blend of sweet, savory, and nutty flavors that everyone will enjoy. The recipe uses minimal ingredients, making it an affordable dish that still delivers big on flavor. Plus, it’s a fantastic option for guests with dietary restrictions, as it’s naturally gluten-free and low in sodium. The tangy lemon dressing and fresh herbs elevate the dish without the need for excessive salt, making it a healthy choice for your holiday celebrations.

Low Sodium Roasted Carrots with Honey and Thyme

These roasted carrots with honey and thyme are a simple yet elegant side dish perfect for any holiday meal. The natural sweetness of the carrots is enhanced by the honey glaze, and the fresh thyme adds a fragrant, earthy note. This low-sodium dish is easy to prepare, requiring only a few ingredients, and can be made in advance, saving you time during your holiday cooking. It’s both nutritious and affordable, making it a great way to add color and flavor to your festive spread.

Ingredients:

• 1 lb carrots, peeled and cut into sticks
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the carrot sticks with olive oil, honey, thyme, black pepper, and garlic powder (if using).
3. Spread the carrots evenly on the prepared baking sheet and roast for 25-30 minutes, or until the carrots are tender and slightly caramelized, flipping them halfway through.
4. Remove from the oven and serve warm.

Roasted carrots with honey and thyme offer a beautiful combination of sweetness and earthiness, making them a perfect low-sodium side dish for your holiday table. The honey adds a subtle glaze that brings out the natural flavors of the carrots, while the thyme gives the dish a fresh, aromatic finish. This recipe is incredibly simple and affordable, requiring just a few ingredients that you likely already have at home. It’s also versatile, so you can easily add other herbs or spices to suit your taste. This dish is a great way to bring color and nutrition to your holiday meal without adding unnecessary sodium.

Low Sodium Apple Cinnamon Oatmeal

Apple cinnamon oatmeal is a cozy, comforting breakfast or dessert option for the holiday season. This low-sodium version highlights the sweetness of apples and the warmth of cinnamon, creating a fragrant and satisfying dish that’s also nutritious. The oats provide a good source of fiber, and the apples add natural sweetness, eliminating the need for added salt or sugar. This dish is budget-friendly and can be made in advance for busy holiday mornings, ensuring you can start the day off right.

Ingredients:

• 1 cup old-fashioned rolled oats
• 2 cups water or unsweetened almond milk
• 1 apple, peeled, cored, and diced
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon vanilla extract
• 1 tablespoon honey or maple syrup (optional)
• 1/4 cup chopped nuts (optional)

Instructions:

1. In a medium saucepan, bring the water or almond milk to a boil.
2. Add the oats, diced apple, cinnamon, nutmeg, and vanilla extract. Reduce the heat to low and simmer for 5-7 minutes, stirring occasionally, until the oats are soft and the apples are tender.
3. If desired, stir in honey or maple syrup for added sweetness.
4. Remove from heat and serve warm, topped with chopped nuts if desired.

This low-sodium apple cinnamon oatmeal is a warm, heart-healthy dish that’s perfect for breakfast or as a sweet holiday treat. The combination of apples, cinnamon, and nutmeg creates a comforting aroma that fills your kitchen, while the oats provide a filling, fiber-rich base. By using natural sweetness from apples and a drizzle of honey or maple syrup, this recipe avoids excessive sodium and added sugar. It’s a great way to start the day with a wholesome, affordable meal that keeps you satisfied and energized throughout your holiday celebrations.

Low Sodium Sweet Potato Casserole

This low-sodium sweet potato casserole is a perfect holiday dish that combines the natural sweetness of sweet potatoes with a rich, creamy texture. Topped with a crunchy, cinnamon-spiced pecan streusel, this casserole is both flavorful and comforting, without all the added sodium. It’s an affordable and healthier alternative to traditional sweet potato casseroles, making it a wonderful addition to your holiday meal. With a simple recipe and minimal ingredients, this dish is easy to prepare and can be made ahead, ensuring a stress-free celebration.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 2 tablespoons unsalted butter
• 1/4 cup unsweetened almond milk (or milk of choice)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• 1/2 cup chopped pecans
• 1 tablespoon maple syrup

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with a little butter or cooking spray.
2. Boil the sweet potato cubes in a large pot of water for 15-20 minutes or until tender. Drain and return the potatoes to the pot.
3. Mash the sweet potatoes with the butter, almond milk, cinnamon, vanilla, nutmeg, and black pepper until smooth and creamy.
4. Transfer the mashed sweet potatoes into the prepared baking dish.
5. In a small bowl, combine the chopped pecans with the maple syrup and sprinkle over the mashed sweet potatoes.
6. Bake in the preheated oven for 20-25 minutes or until the topping is golden brown.
7. Serve warm.

This low-sodium sweet potato casserole is a healthy, delicious side dish that brings the perfect balance of sweet and savory flavors to your holiday meal. The natural sweetness of the potatoes shines through, and the crunchy pecan topping adds a lovely texture and extra flavor. By eliminating added salt and using almond milk, this dish is heart-friendly and can be enjoyed by everyone at your table. It’s also simple to make and affordable, making it an easy choice for holiday cooking. This casserole offers a festive touch while keeping sodium levels in check.

Low Sodium Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels sprouts with a tangy balsamic glaze is a delicious and healthy way to enjoy this nutrient-packed vegetable during the holidays. This low-sodium recipe brings out the natural sweetness of Brussels sprouts while adding a touch of acidity and richness from the balsamic vinegar. The glaze is simple to make, and the Brussels sprouts roast to a perfect crisp on the outside while remaining tender inside. This dish is both affordable and easy to prepare, making it an excellent choice for your holiday dinner.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 tablespoon chopped fresh parsley (optional)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the halved Brussels sprouts with olive oil, black pepper, and garlic powder. Arrange them in a single layer on the prepared baking sheet.
3. Roast for 20-25 minutes, flipping halfway through, until the Brussels sprouts are golden brown and crispy on the edges.
4. While the sprouts are roasting, in a small saucepan, combine the balsamic vinegar and honey over medium heat. Stir occasionally until the glaze thickens, about 5-7 minutes.
5. Drizzle the balsamic glaze over the roasted Brussels sprouts and garnish with fresh parsley if desired. Serve warm.

These roasted Brussels sprouts with balsamic glaze make an elegant and flavorful side dish for your holiday table. The roasted Brussels sprouts are perfectly crispy, and the balsamic glaze adds a sweet and tangy depth of flavor without the need for added sodium. It’s a healthy, affordable choice that doesn’t compromise on taste. The dish is quick and easy to prepare, making it a great option for busy holiday cooking. Whether you’re serving a crowd or enjoying a smaller gathering, these Brussels sprouts are sure to impress.

Low Sodium Pumpkin Soup

This low-sodium pumpkin soup is a rich, creamy, and comforting dish that captures the flavors of the fall and holiday seasons. With a blend of pumpkin, aromatic spices, and a touch of creaminess from coconut milk, this soup is a healthy, flavorful alternative to traditional creamy soups. It’s easy to prepare and can be made in large batches, making it perfect for holiday meals or gatherings. Plus, it’s naturally low in sodium, making it suitable for anyone watching their salt intake.

Ingredients:

• 2 cups canned pumpkin puree (or roasted fresh pumpkin)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 3 cups low-sodium vegetable broth
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon black pepper
• 1/2 cup canned coconut milk (unsweetened)
• Fresh parsley or pumpkin seeds for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking for 5-7 minutes until softened and fragrant.
2. Add the pumpkin puree, vegetable broth, cinnamon, nutmeg, ginger, and black pepper. Stir to combine.
3. Bring the soup to a boil, then reduce the heat and simmer for 10-15 minutes to allow the flavors to meld.
4. Use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender.
5. Stir in the coconut milk and heat for an additional 2-3 minutes.
6. Serve hot, garnished with fresh parsley or pumpkin seeds if desired.

This low-sodium pumpkin soup is a perfect choice for a holiday starter or light meal. The natural sweetness of the pumpkin pairs beautifully with the warm spices, while the coconut milk adds creaminess without the need for heavy cream or excessive sodium. This soup is easy to make and can be prepared in advance, making it an excellent option for holiday entertaining. Its rich flavor and smooth texture are sure to satisfy your guests while keeping your holiday meal light and healthy.

Note: More recipes are coming soon!