45+ Healthy Holiday Low-Sodium Bean Recipes to Try Now

The holiday season is all about gathering with loved ones, sharing delicious meals, and enjoying festive traditions.

However, for those who need to watch their sodium intake, the rich and salty foods typically associated with holiday feasts can be a concern.

But don’t worry—there’s a way to enjoy the holiday spread while keeping your heart health in mind!

Beans are an incredibly versatile ingredient, and when prepared with care, they can be a part of any holiday meal.

In this blog post, we’ve gathered over 45 low-sodium bean recipes that will not only satisfy your taste buds but also keep your sodium levels in check.

From hearty soups to savory sides and even desserts, these recipes will make your holiday celebrations both delicious and heart-healthy.

45+ Healthy Holiday Low-Sodium Bean Recipes to Try Now

Eating healthy doesn’t have to mean sacrificing flavor, especially when it comes to the holiday season.

By incorporating low-sodium beans into your meals, you can enjoy all the tastes and textures of your favorite holiday dishes without compromising your health.

With these 45+ creative and nutritious bean recipes, you’ll be able to serve up heart-healthy dishes that everyone at the table will love.

So, this holiday season, cook with confidence, knowing you’re making choices that are good for both your heart and your taste buds.

Spicy Garlic Herb Bean Salad

This vibrant, low-sodium bean salad is packed with flavor and perfect for a healthy holiday lunch. It combines kidney beans, black beans, and chickpeas with a tangy garlic herb dressing that adds a burst of flavor without the added salt. The freshness of cilantro and the zing of lime bring the perfect balance to this keto-friendly, low-carb dish.

Ingredients:

• 1 cup cooked kidney beans (no added salt)
• 1 cup cooked black beans (no added salt)
• 1 cup cooked chickpeas (no added salt)
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Freshly ground black pepper, to taste
• Optional: Red pepper flakes for a spicy kick

Instructions:

1. In a large bowl, combine the cooked kidney beans, black beans, and chickpeas.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, garlic powder, cumin, smoked paprika, lime juice, and black pepper.
3. Pour the dressing over the beans and toss to coat thoroughly.
4. Add the chopped cilantro and, if desired, sprinkle red pepper flakes for added heat.
5. Let the salad sit for 10-15 minutes for the flavors to meld together.
6. Serve chilled or at room temperature as a light, refreshing lunch.

This Spicy Garlic Herb Bean Salad is a delightful and healthy option for a low-sodium, low-carb lunch. It offers a refreshing crunch and a satisfying, nutrient-dense profile. The combination of beans provides protein and fiber while staying in line with a keto-friendly meal. Perfect for holiday gatherings or as a meal prep option, this salad is a crowd-pleaser without sacrificing flavor or your dietary needs.

Roasted Bean and Veggie Medley

Roasted vegetables combined with low-sodium beans create a flavorful and hearty dish for your holiday table. This low-carb, keto-friendly recipe is perfect for those who are looking for a filling, yet healthy lunch. The simple seasoning of garlic, olive oil, and fresh herbs enhances the natural sweetness of the roasted vegetables while adding richness to the beans.

Ingredients:

• 1 cup cooked white beans (no added salt)
• 1 cup cooked green beans (no added salt)
• 1 red bell pepper, sliced
• 1 zucchini, chopped
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Freshly ground black pepper, to taste
• 1 tablespoon fresh parsley, chopped
• Lemon wedges for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Spread the zucchini, red bell pepper, and green beans in a single layer on a baking sheet.
3. Drizzle olive oil over the vegetables and sprinkle with garlic powder, thyme, and black pepper.
4. Roast the vegetables in the oven for 20-25 minutes, tossing halfway through, until they are tender and lightly browned.
5. In the final 5 minutes of roasting, add the cooked white beans to the baking sheet, allowing them to warm through.
6. Remove from the oven, sprinkle with fresh parsley, and serve with a wedge of lemon.

The Roasted Bean and Veggie Medley offers a savory, comforting dish without excess sodium, making it an excellent choice for anyone following a low-sodium or keto diet. The roasted vegetables provide essential nutrients, while the beans add protein and fiber. The light seasoning allows the natural flavors to shine, making this dish a healthy and satisfying lunch option. This recipe is perfect for holiday meals, whether you’re hosting or prepping for the week ahead.

Bean and Avocado Lettuce Wraps

These low-sodium, keto-friendly lettuce wraps are a fun and fresh twist on a traditional holiday meal. Packed with beans, creamy avocado, and fresh vegetables, they are both satisfying and light, making them perfect for a low-carb lunch. The wraps are simple to prepare, and the combination of textures from the crisp lettuce and smooth avocado makes every bite delicious.

Ingredients:

• 1 cup cooked pinto beans (no added salt)
• 1 ripe avocado, sliced
• 4 large butter lettuce leaves (or any lettuce of your choice)
• 1/2 cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• Fresh cilantro, for garnish
• Freshly ground black pepper, to taste

Instructions:

1. In a small bowl, toss the cooked pinto beans with lime juice and olive oil.
2. Lay the lettuce leaves on a flat surface, ensuring they are large enough to hold the filling.
3. In the center of each lettuce leaf, layer the pinto beans, avocado slices, cucumber, and red onion.
4. Sprinkle with black pepper and garnish with fresh cilantro.
5. Carefully fold the sides of the lettuce over the filling and serve immediately.

These Bean and Avocado Lettuce Wraps are a fresh and healthy way to enjoy beans while keeping your meal low-carb and low-sodium. The creamy avocado perfectly balances the beans, while the crunchy lettuce adds a refreshing bite. This dish is not only easy to prepare but also an excellent choice for a light, satisfying lunch. The wraps are versatile, and you can customize them with your favorite veggies or toppings for a truly personalized holiday meal.

Lemon Herb Bean Soup

This Lemon Herb Bean Soup is a light, flavorful dish that’s perfect for a cozy holiday lunch while keeping sodium levels low. Packed with fiber and protein, it combines a variety of beans, fresh herbs, and a zesty lemon twist, creating a refreshing soup that’s both nutritious and filling. It’s ideal for those following a low-carb, keto diet and craving something hearty yet light.

Ingredients:

• 1 cup cooked cannellini beans (no added salt)
• 1 cup cooked navy beans (no added salt)
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 medium zucchini, diced
• 1 cup vegetable broth (low-sodium)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 lemon, juiced and zested
• Freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
2. Add the diced zucchini and cook for an additional 5 minutes, stirring occasionally.
3. Stir in the cooked cannellini and navy beans, then add the vegetable broth, oregano, thyme, lemon juice, and lemon zest. Bring to a simmer and cook for 10-15 minutes to allow the flavors to meld together.
4. Season with black pepper to taste, then remove from heat.
5. Serve in bowls, garnished with fresh parsley.

This Lemon Herb Bean Soup is the perfect low-sodium, keto-friendly meal for the holidays. The lemon adds a fresh, zesty brightness, while the combination of beans offers a rich source of protein and fiber. With simple ingredients and easy preparation, this soup is a healthy and satisfying way to enjoy a comforting, nutrient-packed meal without the added sodium. It’s ideal for a cozy lunch or as a starter at holiday gatherings.

Sautéed Bean and Spinach Stir-Fry

This Sautéed Bean and Spinach Stir-Fry is a simple, quick-to-make low-sodium lunch option with a delicious combination of flavors. The savory beans and earthy spinach are sautéed together with garlic and olive oil, creating a nutrient-dense, low-carb meal that’s both filling and light. This stir-fry is perfect for those who want a healthy holiday lunch with minimal effort.

Ingredients:

• 1 cup cooked black beans (no added salt)
• 2 cups fresh spinach
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon red pepper flakes (optional)
• Freshly ground black pepper, to taste
• 1 tablespoon balsamic vinegar
• Fresh lemon juice, for garnish

Instructions:

1. Heat olive oil in a large pan or skillet over medium heat. Add the garlic and cook for 1-2 minutes, stirring until fragrant.
2. Add the cooked black beans to the pan and stir to combine, allowing the beans to heat through for 3-4 minutes.
3. Add the fresh spinach and red pepper flakes (if using) and cook for 3-5 minutes until the spinach wilts down.
4. Drizzle with balsamic vinegar and stir to incorporate, allowing the vinegar to reduce slightly.
5. Season with black pepper and a squeeze of fresh lemon juice before serving.

This Sautéed Bean and Spinach Stir-Fry is a quick, low-sodium, and keto-friendly dish that’s perfect for a nutritious lunch. The combination of beans and spinach provides a healthy dose of fiber, protein, and iron, while the balsamic vinegar adds depth of flavor. With minimal ingredients and preparation, this dish is a great option for a light but filling holiday meal, providing all the essential nutrients without the carbs or excess sodium.

Avocado and Bean Cucumber Salad

This fresh Avocado and Bean Cucumber Salad is a refreshing and satisfying meal that combines the creamy texture of avocado with the protein-packed goodness of beans. With crisp cucumbers and a light, tangy dressing, this salad is a perfect low-sodium, keto-friendly choice for a holiday lunch. The combination of textures and flavors makes it both delicious and visually appealing.

Ingredients:

• 1 cup cooked black beans (no added salt)
• 1 ripe avocado, diced
• 1 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• Freshly ground black pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. In a large mixing bowl, combine the cooked black beans, diced avocado, cucumber slices, and red onion.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, garlic powder, and black pepper.
3. Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are well-coated.
4. Garnish with fresh cilantro and serve immediately.

This Avocado and Bean Cucumber Salad is a delightful, light option that’s both satisfying and low in sodium. The creamy avocado complements the crunchy cucumber and tender beans, while the tangy dressing ties the flavors together perfectly. This dish is ideal for a holiday lunch or a quick weeknight meal, offering healthy fats, fiber, and protein without the added carbs or sodium. It’s a refreshing and nutritious choice for anyone following a keto or low-sodium diet.

Bean and Cauliflower Rice Stir-Fry

This Bean and Cauliflower Rice Stir-Fry is a nutrient-dense, low-sodium, and keto-friendly meal perfect for a quick holiday lunch. The cauliflower rice provides a light and grain-free base, while the beans add fiber and protein. Combined with sautéed vegetables and a flavorful garlic-ginger sauce, this stir-fry is both satisfying and healthful, ideal for anyone looking for a low-carb, hearty lunch.

Ingredients:

• 1 cup cooked kidney beans (no added salt)
• 2 cups cauliflower rice (fresh or frozen)
• 1/2 cup bell pepper, diced
• 1/2 cup mushrooms, sliced
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 1 tablespoon coconut aminos (low-sodium alternative to soy sauce)
• Freshly ground black pepper, to taste
• Green onions, for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the garlic and ginger, sautéing for 1-2 minutes until fragrant.
2. Add the diced bell pepper and sliced mushrooms to the pan and cook for 5-7 minutes until tender.
3. Stir in the cauliflower rice and cook for another 5 minutes until the rice is soft and lightly browned.
4. Add the cooked kidney beans and coconut aminos, stirring well to combine. Season with black pepper to taste.
5. Continue to cook for an additional 2-3 minutes, allowing the beans to heat through.
6. Serve the stir-fry topped with fresh green onions.

This Bean and Cauliflower Rice Stir-Fry is a quick, flavorful, and satisfying lunch that provides all the essential nutrients with a minimal amount of sodium. The cauliflower rice is a perfect low-carb alternative to traditional grains, and the kidney beans add both protein and fiber. The garlic-ginger sauce gives the dish a nice depth of flavor without overpowering the fresh vegetables. This stir-fry is ideal for holiday meal prep and is an excellent choice for anyone looking for a keto-friendly and healthy lunch.

Mediterranean Bean Salad with Lemon Dressing

This Mediterranean Bean Salad with Lemon Dressing is a vibrant and refreshing holiday lunch option that’s both low-sodium and keto-friendly. The combination of chickpeas, red onion, cucumber, and olives, along with a tangy lemon dressing, offers a satisfying burst of Mediterranean flavors. It’s a versatile dish that works well as a standalone lunch or a side dish to complement other holiday meals.

Ingredients:

• 1 cup cooked chickpeas (no added salt)
• 1/2 cup cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon dried oregano
• Freshly ground black pepper, to taste

Instructions:

1. In a large bowl, combine the cooked chickpeas, diced cucumber, sliced red onion, Kalamata olives, and fresh parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, and black pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld together.

The Mediterranean Bean Salad with Lemon Dressing is a perfect holiday lunch option that’s light, flavorful, and low in sodium. This salad brings the fresh, vibrant flavors of the Mediterranean to your plate with a combination of crisp vegetables, olives, and chickpeas. The lemon dressing enhances the freshness of the salad without overwhelming it with salt, making it a healthy, satisfying dish for anyone following a keto or low-sodium diet. It’s easy to prepare, making it an excellent choice for holiday meal prep or gatherings.

Smoky Bean and Avocado Bowl

The Smoky Bean and Avocado Bowl is a perfect low-sodium, keto-friendly lunch that’s simple, nutritious, and satisfying. The combination of smoky black beans, creamy avocado, and fresh vegetables makes for a flavorful and filling bowl. This dish is ideal for anyone looking to enjoy a low-carb meal that’s both hearty and healthy without the need for excess sodium.

Ingredients:

• 1 cup cooked black beans (no added salt)
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Freshly ground black pepper, to taste
• 1 tablespoon lime juice
• Fresh cilantro, for garnish

Instructions:

1. In a medium bowl, combine the black beans, diced avocado, cherry tomatoes, and cucumber.
2. Drizzle the olive oil over the ingredients, then sprinkle with smoked paprika and black pepper.
3. Toss gently to mix, ensuring all the ingredients are coated with the seasoning.
4. Drizzle with lime juice and garnish with fresh cilantro.
5. Serve immediately for a fresh, filling lunch.

This Smoky Bean and Avocado Bowl offers a satisfying and flavorful combination of creamy avocado, smoky beans, and fresh vegetables. The smoky paprika gives the dish a unique depth of flavor, while the lime juice adds a refreshing kick. The beans provide a good source of protein and fiber, making it an ideal choice for a keto-friendly, low-sodium lunch. This bowl is easy to make, filling, and versatile, making it an excellent choice for anyone looking for a quick, healthy meal that’s perfect for holiday gatherings or everyday lunches.

Warm Bean and Roasted Vegetable Salad

This Warm Bean and Roasted Vegetable Salad is a comforting, hearty, low-sodium, and keto-friendly dish that’s perfect for a winter holiday lunch. Roasted vegetables like bell peppers, zucchini, and onions pair wonderfully with protein-packed beans in this satisfying salad. The combination of flavors and textures makes this meal both filling and nutritious, with a light, tangy dressing to balance the dish.

Ingredients:

• 1 cup cooked white beans (no added salt)
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 small red onion, sliced
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1 tablespoon balsamic vinegar
• Freshly ground black pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the chopped bell pepper, zucchini, and red onion on a baking sheet.
2. Drizzle olive oil over the vegetables and sprinkle with garlic powder and dried basil. Toss to coat evenly.
3. Roast the vegetables for 20-25 minutes, or until they are tender and lightly browned.
4. In a large bowl, combine the cooked white beans with the roasted vegetables.
5. Drizzle with balsamic vinegar and season with freshly ground black pepper.
6. Garnish with fresh basil before serving.

This Warm Bean and Roasted Vegetable Salad is a delicious and satisfying option for a low-sodium, keto-friendly lunch. Roasting the vegetables enhances their natural sweetness, and when paired with beans, it creates a filling meal that is perfect for chilly holiday days. The tangy balsamic vinegar adds a delightful contrast to the richness of the beans and vegetables, making it a refreshing yet hearty choice for a nutritious meal. This salad is ideal for anyone seeking a warm, light dish that’s still rich in flavor and nutrients.

Bean and Avocado Taco Lettuce Wraps

These Bean and Avocado Taco Lettuce Wraps offer a low-sodium, keto-friendly twist on traditional tacos. Instead of tortillas, crisp lettuce leaves serve as the perfect low-carb base, filled with a mixture of seasoned beans, creamy avocado, and fresh vegetables. This dish is a light, flavorful, and satisfying option for a holiday lunch, offering a fun, hands-on way to enjoy a healthy meal.

Ingredients:

• 1 cup cooked black beans (no added salt)
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Freshly ground black pepper, to taste
• 4 large butter lettuce leaves (or any lettuce of choice)
• Fresh cilantro, for garnish
• 1 tablespoon lime juice

Instructions:

1. In a medium bowl, combine the cooked black beans with ground cumin, smoked paprika, and black pepper. Stir to mix evenly.
2. Place the lettuce leaves on a plate or flat surface. Spoon the seasoned beans evenly into each lettuce leaf.
3. Top with diced avocado, halved cherry tomatoes, and red onion.
4. Drizzle with lime juice and garnish with fresh cilantro.
   These Bean and Avocado Taco Lettuce Wraps are a vibrant, low-sodium, keto-friendly alternative to traditional tacos. The creamy avocado pairs perfectly with the smoky beans, while the fresh vegetables add a crisp, refreshing texture. The lettuce provides the ideal base, making these wraps a great option for anyone on a low-carb or keto diet. They are easy to assemble and perfect for a light, satisfying lunch that’s perfect for holiday gatherings or a quick weeknight meal.

Bean and Tomato Zucchini Noodles

This Bean and Tomato Zucchini Noodles dish is a delicious, low-sodium, and keto-friendly lunch that’s both light and filling. The zucchini noodles replace traditional pasta, making this meal a healthy alternative. With a simple yet flavorful tomato and bean sauce, it’s a perfect option for a holiday lunch that’s fresh, vibrant, and packed with nutrients.

Ingredients:

• 1 cup cooked navy beans (no added salt)
• 2 medium zucchinis, spiralized into noodles
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Freshly ground black pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
2. Add the cherry tomatoes to the skillet and cook for 5-7 minutes, until the tomatoes begin to soften and release their juices.
3. Stir in the cooked navy beans, dried oregano, red pepper flakes (if using), and black pepper. Cook for another 2-3 minutes until heated through.
4. Add the zucchini noodles to the skillet and toss gently to combine with the tomato-bean mixture. Cook for 2-3 minutes until the zucchini noodles are tender but still firm.
5. Garnish with fresh basil before serving.

Bean and Tomato Zucchini Noodles is a flavorful, low-sodium, and keto-friendly meal that provides all the comforts of pasta without the carbs. The zucchini noodles are a great, light alternative to traditional pasta, while the tomato and bean sauce adds depth of flavor and protein. This dish is easy to make, satisfying, and perfect for a healthy holiday lunch that’s packed with fresh ingredients and nutrients. It’s a fantastic option for those seeking a low-carb, nutrient-rich meal with plenty of flavor and freshness.

Creamy Bean and Broccoli Casserole

This Creamy Bean and Broccoli Casserole is a comforting, low-sodium, and keto-friendly dish that combines creamy beans with tender broccoli in a savory, satisfying bake. The rich, creamy texture comes from a blend of beans and a light almond milk-based sauce, making it a healthier alternative to traditional casseroles. It’s a perfect holiday lunch option that’s easy to prepare and full of flavor.

Ingredients:

• 1 cup cooked white beans (no added salt)
• 2 cups broccoli florets
• 1/2 cup unsweetened almond milk
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground mustard
• Freshly ground black pepper, to taste
• 1/4 cup grated Parmesan cheese (optional, for topping)
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil or cooking spray.
2. Steam the broccoli florets until tender (about 5-7 minutes). Set aside.
3. In a medium saucepan, heat olive oil over medium heat. Add the garlic powder, onion powder, and ground mustard, stirring for about 1 minute.
4. Stir in the almond milk and bring to a simmer, cooking for another 3-4 minutes until slightly thickened.
5. In a large bowl, combine the cooked white beans, steamed broccoli, and almond milk mixture. Season with freshly ground black pepper.
6. Pour the mixture into the prepared baking dish and top with Parmesan cheese, if using.
7. Bake for 20-25 minutes, or until bubbly and golden on top.
8. Garnish with fresh parsley before serving.

This Creamy Bean and Broccoli Casserole is a rich, comforting dish that’s perfect for a holiday lunch while keeping sodium and carbs low. The combination of tender broccoli, creamy beans, and a light almond milk sauce makes for a filling and nutritious meal. The casserole is satisfying without being overly heavy, offering the perfect balance of flavors. It’s an ideal choice for those seeking a warm, healthy lunch that doesn’t compromise on taste.

Bean and Cabbage Stir-Fry

This Bean and Cabbage Stir-Fry is a quick, low-sodium, and keto-friendly dish full of vibrant vegetables and hearty beans. The cabbage adds crunch, while the beans provide fiber and protein, making it a satisfying meal. The savory stir-fry sauce brings everything together without relying on excess sodium. It’s a perfect holiday lunch option that’s easy to make and packed with nutrients.

Ingredients:

• 1 cup cooked pinto beans (no added salt)
• 3 cups shredded cabbage
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon turmeric
• 1/4 teaspoon smoked paprika
• Freshly ground black pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the shredded cabbage and cook for about 5 minutes, stirring occasionally until it starts to soften.
2. Stir in the garlic powder, turmeric, smoked paprika, and black pepper, cooking for another 2-3 minutes to allow the spices to bloom.
3. Add the cooked pinto beans and apple cider vinegar, stirring to combine. Cook for 5-7 minutes until the beans are heated through and the cabbage is tender.
4. Serve the stir-fry garnished with fresh cilantro.

The Bean and Cabbage Stir-Fry is a flavorful, quick-to-make meal that’s both filling and low in sodium. The cabbage adds a satisfying crunch, while the beans offer protein and fiber. The simple seasonings provide enough flavor to enhance the vegetables without needing salt. This stir-fry is perfect for a holiday lunch or a quick meal, and it offers a nutritious, keto-friendly option for those looking to maintain a balanced diet.

Spaghetti Squash with Bean Marinara

This Spaghetti Squash with Bean Marinara is a delicious, low-sodium, and keto-friendly twist on a classic pasta dish. The spaghetti squash replaces traditional pasta, making it a lighter, low-carb option. The homemade marinara sauce is made with fiber-rich beans and a medley of fresh herbs and vegetables, creating a hearty, comforting meal without the extra sodium.

Ingredients:

• 1 medium spaghetti squash
• 1 cup cooked chickpeas (no added salt)
• 1 can (14.5 oz) crushed tomatoes (no added salt)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes (optional)
• Freshly ground black pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the spaghetti squash in half lengthwise and remove the seeds.
2. Drizzle the squash halves with olive oil, season with black pepper, and place them cut-side down on a baking sheet. Roast for 30-40 minutes until the squash is tender.
3. While the squash is roasting, prepare the bean marinara sauce. In a medium saucepan, heat olive oil over medium heat. Add the garlic powder, onion powder, and dried oregano, cooking for 1-2 minutes until fragrant.
4. Stir in the crushed tomatoes and chickpeas. Let the sauce simmer for 10-15 minutes to thicken slightly.
5. Once the spaghetti squash is roasted, use a fork to scrape out the strands into a bowl.
6. Top the spaghetti squash with the bean marinara sauce and garnish with fresh basil.

Spaghetti Squash with Bean Marinara offers a low-sodium, keto-friendly alternative to traditional pasta dishes. The spaghetti squash mimics the texture of pasta while keeping the dish light and low-carb. The bean marinara sauce is rich in flavor and provides a satisfying source of protein and fiber. This dish is perfect for those looking for a hearty, comforting holiday meal that aligns with low-sodium and keto dietary goals. It’s a great way to enjoy a classic pasta dish with a healthy twist.

Note: More recipes are coming soon!