45+ Delicious Holiday Low Sodium Copycat Recipes You’ll Love

The holiday season is a time for indulgence, family gatherings, and sharing delicious meals.

However, traditional holiday recipes are often packed with sodium, which can be a concern for those looking to maintain a heart-healthy lifestyle.

If you’re trying to reduce your sodium intake without sacrificing the festive flavors you love, low-sodium copycat recipes are a perfect solution.

In this article, we’ve compiled a collection of 45+ holiday low-sodium copycat recipes that allow you to recreate your favorite holiday dishes in a healthier way.

Whether you’re craving savory side dishes, rich desserts, or festive appetizers, these recipes are designed to mimic the flavors of your beloved holiday classics while keeping sodium levels in check.

Best of all, they’re made with affordable ingredients, so you can enjoy a healthier holiday without breaking the bank.

45+ Delicious Holiday Low Sodium Copycat Recipes You’ll Love

This holiday season, you don’t have to choose between enjoying your favorite dishes and looking after your health.

With these 45+ low-sodium copycat recipes, you can recreate the festive flavors you crave while keeping your sodium intake low.

These recipes are perfect for anyone who wants to enjoy a heart-healthy holiday meal without compromising on taste.

So, gather your ingredients, start cooking, and celebrate with healthier, yet just as flavorful, versions of your favorite holiday classics!

Low-Sodium Copycat Holiday Green Bean Casserole

This holiday classic gets a healthier twist with reduced sodium, making it just as delicious as the original. Using fresh green beans, homemade cream of mushroom soup, and low-sodium seasonings, this green bean casserole maintains all the flavor without the excess salt. Perfect for family gatherings, it’s a dish that everyone can enjoy, even those watching their sodium intake.

Ingredients:

• 1 lb fresh green beans, trimmed
• 1 tbsp olive oil
• 1 medium onion, diced
• 1 ½ cups fresh mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup unsweetened almond milk
• 1 tbsp cornstarch
• ½ tsp dried thyme
• ½ tsp black pepper
• 1 cup low-sodium vegetable broth
• 1 cup whole wheat breadcrumbs
• 1 tbsp olive oil (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Blanch the green beans in boiling water for 3-4 minutes, then drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add diced onions, garlic, and mushrooms, and cook for 5-7 minutes until softened.
4. In a small bowl, mix almond milk and cornstarch until smooth. Pour into the skillet with the vegetable broth, thyme, and black pepper. Stir and cook until the mixture thickens, about 5 minutes.
5. In a greased 9×13-inch baking dish, combine the green beans and the mushroom mixture, tossing to coat.
6. In a small bowl, mix breadcrumbs with olive oil and sprinkle over the casserole.
7. Bake uncovered for 25-30 minutes, or until the top is golden brown and crispy.
8. Let cool for 5 minutes before serving.

This low-sodium version of green bean casserole is perfect for those seeking to enjoy a holiday favorite without the high sodium content. It’s comforting, creamy, and loaded with flavor from the mushrooms and fresh green beans. With a crisp, golden breadcrumb topping, it’s sure to be a hit at any holiday table.

Low-Sodium Copycat Holiday Stuffing

This healthy stuffing recipe allows you to indulge in the comforting flavors of the holidays without the worry of excess sodium. Made with whole grain bread, fresh herbs, and homemade broth, it’s a flavorful, heartwarming side dish that will please everyone at the dinner table. This low-sodium stuffing is just as savory as the traditional recipe but without the high-salt content.

Ingredients:

• 8 cups whole grain bread, cubed
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 2 tsp fresh sage, chopped
• 1 tsp fresh rosemary, chopped
• 1 ½ cups low-sodium vegetable broth
• ¼ cup unsweetened applesauce
• ½ tsp black pepper
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Spread the cubed bread on a baking sheet and toast in the oven for 10-15 minutes until lightly golden and crispy.
3. In a large skillet, heat olive oil over medium heat. Add diced onion, celery, and garlic, and cook for about 5 minutes until the vegetables soften.
4. Stir in the fresh sage and rosemary, cooking for an additional 2 minutes.
5. In a large bowl, combine the toasted bread cubes, vegetable mixture, low-sodium broth, applesauce, and black pepper. Stir until well combined.
6. Transfer the stuffing mixture to a greased baking dish and bake uncovered for 25-30 minutes until the top is crispy and golden.
7. Garnish with chopped fresh parsley before serving.

This low-sodium stuffing is a wonderful, heartwarming side dish to serve during the holidays. The whole grain bread adds a hearty texture, while the fresh herbs infuse each bite with flavor. With the use of applesauce to add moisture, this version ensures your stuffing is not only low in sodium but also rich in taste.

Low-Sodium Copycat Holiday Cranberry Sauce

Cranberry sauce is a holiday staple, but many store-bought versions are loaded with sugar and sodium. This low-sodium copycat recipe lets you enjoy the sweet-tart flavors of fresh cranberries without the added salt. Simple and easy to make, it pairs perfectly with turkey or any of your holiday dishes, bringing a refreshing balance of flavors to your meal.

Ingredients:

• 12 oz fresh cranberries
• 1 cup unsweetened apple juice
• 1 tbsp orange zest
• 1 tbsp fresh lemon juice
• ¼ cup maple syrup (or to taste)
• 1 tsp ground cinnamon
• 1 tsp vanilla extract

Instructions:

1. In a medium saucepan, combine the cranberries, apple juice, orange zest, lemon juice, and maple syrup.
2. Bring to a simmer over medium heat. Cook for 10-15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
3. Stir in the ground cinnamon and vanilla extract. Taste and adjust sweetness by adding more maple syrup if desired.
4. Remove from heat and let the sauce cool to room temperature. The sauce will thicken further as it cools.
5. Transfer to a serving dish and refrigerate until ready to serve.

This homemade low-sodium cranberry sauce is the perfect addition to your holiday spread. It balances the tartness of cranberries with the natural sweetness of maple syrup and apple juice, making it a healthier option compared to store-bought versions. Fresh and flavorful, this cranberry sauce will enhance your meal while keeping things light and nutritious.

Low-Sodium Copycat Holiday Mashed Potatoes

Mashed potatoes are a must-have at any holiday table, but they can be quite high in sodium if prepared with store-bought broths or too much salt. This low-sodium version uses fresh ingredients, with a creamy texture achieved by adding unsweetened almond milk and olive oil instead of butter and heavy cream. This dish is a comforting, flavorful, and healthier alternative that everyone can enjoy without the worry of excess sodium.

Ingredients:

• 2 lbs Yukon gold potatoes, peeled and cubed
• 1 cup unsweetened almond milk
• 2 tbsp olive oil
• 2 cloves garlic, minced
• ½ tsp black pepper
• 1 tsp fresh chives, chopped (for garnish)

Instructions:

1. Bring a large pot of water to a boil, and add the cubed potatoes. Cook for 15-20 minutes, or until the potatoes are fork-tender. Drain and return them to the pot.
2. In a small saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes, until fragrant.
3. Add the almond milk and heat through, stirring occasionally.
4. Mash the cooked potatoes with a potato masher or hand mixer until smooth. Gradually pour in the garlic-infused almond milk, stirring until the potatoes are creamy.
5. Season with black pepper and stir to combine.
6. Garnish with freshly chopped chives before serving.

These low-sodium mashed potatoes are a flavorful and creamy side dish that retains all the comfort of traditional mashed potatoes. The olive oil and garlic bring out rich flavors, while the almond milk adds creaminess without the added sodium. They are a perfect, heart-healthy addition to your holiday meal, suitable for anyone trying to reduce their sodium intake.

Low-Sodium Copycat Holiday Glazed Carrots

These sweet, tender glazed carrots are a classic holiday side dish, and with this low-sodium version, you can enjoy them without worrying about excess salt. The natural sweetness of the carrots shines through, enhanced by a simple glaze made from honey, orange juice, and a touch of cinnamon. This dish is easy to prepare and adds a beautiful pop of color and flavor to your holiday spread.

Ingredients:

• 1 lb baby carrots, peeled
• 1 tbsp olive oil
• 2 tbsp honey
• ¼ cup fresh orange juice
• ½ tsp ground cinnamon
• ¼ tsp black pepper
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the peeled carrots and cook for 5-7 minutes, stirring occasionally, until they begin to soften.
2. In a small bowl, whisk together the honey, orange juice, cinnamon, and black pepper.
3. Pour the glaze over the carrots and reduce the heat to low. Stir to coat the carrots in the glaze and cook for an additional 8-10 minutes, until the carrots are tender and the glaze has thickened.
4. Remove from heat and garnish with freshly chopped parsley. Serve warm.

These low-sodium glazed carrots offer a lovely balance of sweet and savory flavors, with the honey and orange juice enhancing the natural taste of the carrots. The addition of cinnamon adds a warm holiday touch, making this dish a crowd-pleaser. It’s a wonderful, light alternative to traditional glazed carrots that’s sure to impress at any holiday dinner.

Low-Sodium Copycat Holiday Pumpkin Soup

This rich, velvety pumpkin soup is a perfect starter for any holiday meal. With the creamy texture of pumpkin and a hint of spices, this soup is naturally comforting. By making it with low-sodium vegetable broth and using fresh ingredients, it’s a healthier choice for those looking to cut back on salt while still enjoying a delicious and festive dish.

Ingredients:

• 2 cups pure pumpkin puree (canned or fresh)
• 3 cups low-sodium vegetable broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp ground nutmeg
• 1 tbsp olive oil
• 1 cup unsweetened almond milk
• 1 tbsp maple syrup (optional)
• ½ tsp black pepper

Instructions:

1. In a large pot, heat olive oil over medium heat. Add diced onion and garlic, cooking for 5-7 minutes until softened and fragrant.
2. Stir in the pumpkin puree, vegetable broth, cinnamon, ginger, and nutmeg. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
3. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
4. Return the soup to the pot and stir in the almond milk, maple syrup (if using), and black pepper. Heat through, stirring occasionally.
5. Taste and adjust seasoning if necessary. Serve hot, garnished with a swirl of almond milk or fresh herbs if desired.

This low-sodium pumpkin soup is a wonderfully creamy and flavorful way to begin your holiday meal. The warm spices and natural sweetness of the pumpkin make it a cozy, festive dish. By using low-sodium broth and almond milk, this soup offers a lighter, healthier alternative to traditional creamy soups while still delivering on flavor and texture. It’s sure to be a comforting hit for any holiday gathering.

Low-Sodium Copycat Holiday Sweet Potato Casserole

Sweet potato casserole is a holiday favorite, but it can be laden with sugar and salt. This low-sodium version keeps the natural sweetness of the sweet potatoes intact while enhancing the flavors with cinnamon, nutmeg, and a touch of maple syrup. Topped with a light, crispy pecan crumble, this casserole is both festive and healthy, perfect for anyone looking to cut back on sodium without sacrificing taste.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• ¼ cup maple syrup
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp black pepper
• 1 tsp vanilla extract
• 1 cup chopped pecans
• 2 tbsp rolled oats
• 1 tbsp olive oil (for topping)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Boil the cubed sweet potatoes in a large pot for 15-20 minutes until tender. Drain and return them to the pot.
3. Mash the sweet potatoes with a potato masher, adding olive oil, maple syrup, cinnamon, nutmeg, black pepper, and vanilla extract. Mix until smooth.
4. Transfer the mashed sweet potatoes into a greased 9×9-inch baking dish.
5. In a small bowl, combine chopped pecans, rolled oats, and olive oil. Sprinkle this mixture evenly over the mashed sweet potatoes.
6. Bake for 20-25 minutes, or until the topping is golden brown and crispy.
7. Let cool for 5 minutes before serving.

This low-sodium sweet potato casserole is a healthier spin on a holiday favorite, keeping the rich, natural sweetness of sweet potatoes while lowering the sodium content. The cinnamon and nutmeg bring out the warmth of the dish, and the crunchy pecan topping adds a festive touch. This casserole is sure to be a crowd-pleaser at any holiday meal, giving you a satisfying and nutritious side dish that everyone can enjoy.

Low-Sodium Copycat Holiday Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels sprouts are a delicious and nutritious side dish, and with a balsamic glaze, they become even more flavorful. This low-sodium version forgoes the need for added salt, relying on the natural flavors of the Brussels sprouts and the sweetness of the balsamic reduction to create a savory, tangy dish that will complement any holiday main course. It’s an easy-to-make, elegant side that’s sure to impress.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 1 tbsp olive oil
• ½ tsp black pepper
• 1 tbsp balsamic vinegar
• 1 tsp maple syrup (optional)
• 1 tsp fresh thyme leaves (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the halved Brussels sprouts with olive oil and black pepper in a large bowl. Spread them evenly on a baking sheet in a single layer.
3. Roast for 20-25 minutes, flipping once halfway through, until the Brussels sprouts are golden and crispy.
4. While the Brussels sprouts are roasting, combine balsamic vinegar and maple syrup (if using) in a small saucepan over medium heat. Stir and bring to a simmer. Let it reduce for 5-7 minutes until thickened.
5. Once the Brussels sprouts are roasted, drizzle with the balsamic glaze and toss gently to coat.
6. Garnish with fresh thyme leaves before serving.

These low-sodium roasted Brussels sprouts with balsamic glaze are a flavorful, light addition to any holiday meal. The balsamic reduction adds a rich, tangy touch that balances the natural bitterness of the Brussels sprouts, while the maple syrup offers a hint of sweetness. Simple to prepare and full of flavor, this dish is an excellent choice for anyone looking to enjoy a tasty, low-sodium vegetable side.

Low-Sodium Copycat Holiday Cranberry Orange Muffins

Cranberry orange muffins are a perfect holiday breakfast or snack. This low-sodium version uses fresh cranberries and orange zest to deliver a zesty, sweet flavor, while using minimal sodium for a healthier treat. Light, moist, and delicious, these muffins are perfect for a festive brunch or as a simple morning pick-me-up during the holiday season.

Ingredients:

• 1 ½ cups whole wheat flour
• ½ cup unsweetened applesauce
• ½ cup orange juice
• 1 tbsp orange zest
• 1 tsp ground cinnamon
• 1 tsp baking powder
• ½ tsp baking soda
• 1 egg
• ½ cup fresh cranberries, roughly chopped
• 1 tbsp honey or maple syrup (optional)
• ½ tsp vanilla extract
• ¼ tsp ground ginger

Instructions:

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the whole wheat flour, cinnamon, baking powder, baking soda, and ground ginger.
3. In a separate bowl, combine the applesauce, orange juice, egg, vanilla extract, honey or maple syrup (if using), and orange zest. Stir until well combined.
4. Add the wet ingredients to the dry ingredients, stirring until just combined. Gently fold in the chopped cranberries.
5. Divide the batter evenly among the muffin cups, filling each about ¾ full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool for a few minutes in the pan before transferring them to a wire rack to cool completely.

These low-sodium cranberry orange muffins are a delightful and healthy addition to your holiday breakfast table. The fresh cranberries add a burst of tartness, while the orange juice and zest bring a refreshing citrus flavor. The use of applesauce instead of butter and minimal sweetener makes these muffins a nutritious and light treat that can be enjoyed guilt-free during the holiday season.

Low-Sodium Copycat Holiday Stuffing

Holiday stuffing is a staple side dish, but traditional recipes are often packed with sodium from broths and processed ingredients. This low-sodium version uses homemade low-sodium vegetable broth and fresh herbs to create a flavorful, savory stuffing. It’s the perfect balance of bread, vegetables, and seasonings, with no excess salt—just pure holiday flavor.

Ingredients:

• 1 loaf of whole grain bread, cut into cubes
• 2 tbsp olive oil
• 1 small onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 2 tsp fresh thyme, chopped
• 1 tsp fresh rosemary, chopped
• 1 tsp ground sage
• 2 cups low-sodium vegetable broth
• ½ tsp black pepper
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Spread the bread cubes on a baking sheet and toast in the oven for 10-15 minutes, until golden brown and crisp.
3. In a large skillet, heat olive oil over medium heat. Add diced onion, celery, and garlic. Cook for 5-7 minutes until the vegetables soften.
4. Stir in fresh thyme, rosemary, and sage, cooking for an additional minute.
5. Add the toasted bread cubes to the skillet, followed by the low-sodium vegetable broth. Stir to combine, ensuring that the bread cubes absorb the liquid.
6. Transfer the mixture to a greased 9×13-inch baking dish and cover with aluminum foil.
7. Bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes to crisp the top.
8. Garnish with fresh parsley before serving.

This low-sodium stuffing is packed with flavor thanks to the fresh herbs and homemade vegetable broth, without the excessive salt found in traditional recipes. The result is a moist and savory stuffing with a perfectly crispy top, making it an ideal side dish for any holiday meal. It’s easy to prepare, healthier, and sure to be a hit with your guests.

Low-Sodium Copycat Holiday Green Bean Almondine

Green bean almondine is a classic holiday side dish that is traditionally cooked with butter and salt. This low-sodium version uses olive oil for a heart-healthy base, while the green beans are complemented by the natural flavor of almonds and a splash of fresh lemon juice. It’s a simple, elegant, and healthy addition to any holiday meal.

Ingredients:

• 1 lb fresh green beans, trimmed
• 2 tbsp olive oil
• ½ cup sliced almonds
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• ¼ tsp black pepper
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Bring a large pot of salted water to a boil. Add the green beans and cook for 3-5 minutes, until they are bright green and crisp-tender. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add sliced almonds and cook for 2-3 minutes, stirring frequently, until the almonds are golden brown.
3. Add the minced garlic and cook for an additional 30 seconds, until fragrant.
4. Add the cooked green beans to the skillet, tossing to combine. Cook for an additional 2-3 minutes, allowing the beans to warm through.
5. Drizzle with fresh lemon juice and season with black pepper. Toss again to combine.
6. Garnish with fresh parsley before serving.

This low-sodium green bean almondine is a light, flavorful dish that’s perfect for the holiday season. The olive oil provides a rich base, while the almonds add a delightful crunch and the lemon juice brightens the flavors. This simple yet elegant side dish is a healthy alternative that will please everyone at the table without adding excess sodium.

Low-Sodium Copycat Holiday Roasted Turkey

Turkey is the star of many holiday meals, but the sodium content in store-bought brines and seasonings can be quite high. This low-sodium turkey recipe uses a homemade, sodium-free rub made with fresh herbs and citrus to flavor the meat, creating a tender and juicy roast. It’s a healthier alternative to traditional turkey recipes, ensuring that your main dish is both delicious and heart-friendly.

Ingredients:

• 1 whole turkey (10-12 lbs)
• 2 tbsp olive oil
• 1 lemon, quartered
• 1 orange, quartered
• 1 bunch fresh rosemary
• 1 bunch fresh thyme
• 1 bunch fresh sage
• 1 tbsp black pepper
• 2 cloves garlic, smashed
• 2 cups low-sodium vegetable broth (for basting)

Instructions:

1. Preheat your oven to 325°F (165°C).
2. Remove the giblets from the turkey and pat the bird dry with paper towels.
3. Rub the entire turkey with olive oil. Stuff the cavity with lemon, orange, garlic, and fresh herbs.
4. Sprinkle black pepper over the skin of the turkey and place it on a rack in a large roasting pan.
5. Roast the turkey for 3-4 hours (or 13 minutes per pound), basting with low-sodium vegetable broth every 30 minutes to keep the bird moist.
6. When the internal temperature reaches 165°F (75°C) in the thickest part of the thigh, remove the turkey from the oven and let it rest for 20 minutes before carving.

This low-sodium roasted turkey is juicy, tender, and bursting with fresh herb flavors. By using a simple citrus and herb rub and basting with vegetable broth, this turkey is both flavorful and healthy, without the added sodium from pre-made brines or seasonings. It’s the perfect centerpiece for a holiday meal that everyone can enjoy.

Low-Sodium Copycat Holiday Mashed Potatoes

Mashed potatoes are a classic comfort food often served at holiday gatherings, but traditional recipes can be heavy on butter and salt. This low-sodium version retains the creamy texture and rich flavor of mashed potatoes by using olive oil and low-sodium broth, along with fresh garlic and herbs. It’s a healthier alternative that still feels indulgent, making it the perfect side dish for any holiday table.

Ingredients:

• 2 lbs russet potatoes, peeled and cubed
• 2 tbsp olive oil
• ½ cup low-sodium vegetable broth
• 3 cloves garlic, minced
• ¼ tsp black pepper
• 1 tsp fresh rosemary, chopped
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Place the cubed potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and cook for 12-15 minutes, or until the potatoes are fork-tender. Drain and return to the pot.
2. In a small skillet, heat olive oil over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant.
3. Mash the potatoes using a potato masher or hand mixer. Gradually add the olive oil-garlic mixture and vegetable broth, mashing until smooth and creamy.
4. Season with black pepper and chopped rosemary. Stir to combine.
5. Transfer the mashed potatoes to a serving dish and garnish with fresh parsley before serving.

These low-sodium mashed potatoes are creamy, flavorful, and much healthier than traditional versions. The use of olive oil, vegetable broth, and fresh herbs gives them a rich taste without the added salt and butter. Whether paired with turkey or another main dish, these mashed potatoes will be a hit at your holiday gathering, offering a satisfying yet heart-healthy option for all your guests.

Low-Sodium Copycat Holiday Carrot Ginger Soup

A warm and comforting soup is a great way to start any holiday meal. This low-sodium carrot ginger soup combines the natural sweetness of carrots with the spiciness of ginger, creating a velvety smooth texture that’s perfect for the colder months. By using fresh ingredients and low-sodium vegetable broth, this soup is both flavorful and nourishing, making it an excellent starter for your holiday feast.

Ingredients:

• 1 lb carrots, peeled and chopped
• 1 medium onion, chopped
• 1 tbsp olive oil
• 2 tsp fresh ginger, grated
• 3 cups low-sodium vegetable broth
• ½ tsp black pepper
• ¼ tsp ground cumin
• ¼ tsp ground cinnamon
• 1 tbsp fresh lemon juice
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
2. Add the chopped carrots, grated ginger, cumin, and cinnamon. Cook for another 3-4 minutes, stirring occasionally.
3. Pour in the low-sodium vegetable broth, bring to a boil, and then reduce the heat. Let it simmer for 20-25 minutes until the carrots are tender.
4. Using an immersion blender or regular blender, blend the soup until smooth and creamy.
5. Stir in the lemon juice and black pepper.
6. Serve hot, garnished with fresh parsley.

This low-sodium carrot ginger soup is a warming and flavorful addition to any holiday meal. The sweetness of the carrots perfectly balances the zing of the ginger, while the spices and fresh lemon juice bring complexity and brightness to the dish. This comforting soup is healthy, full of nutrients, and low in sodium—making it a great choice for anyone looking to enjoy a flavorful, heart-healthy meal.

Low-Sodium Copycat Holiday Cranberry Sauce

Cranberry sauce is a quintessential holiday side dish, but traditional recipes often include high amounts of sugar and sodium. This low-sodium version uses fresh cranberries and a natural sweetener like honey or maple syrup to create a perfectly balanced sauce with a touch of citrus. It’s a healthier alternative that still delivers the bright, tart flavor of cranberries, making it the perfect complement to turkey or any holiday roast.

Ingredients:

• 12 oz fresh cranberries
• ½ cup honey or maple syrup
• 1 cup water
• 1 tbsp fresh orange zest
• 1 tbsp fresh lemon juice
• ¼ tsp ground cinnamon
• 1/8 tsp ground cloves

Instructions:

1. In a medium saucepan, combine the cranberries, honey or maple syrup, and water. Bring to a simmer over medium heat.
2. Cook for 10-15 minutes, stirring occasionally, until the cranberries begin to pop and the sauce thickens.
3. Stir in the orange zest, lemon juice, cinnamon, and cloves.
4. Continue to cook for another 5-7 minutes, allowing the flavors to meld together.
5. Remove from heat and let the sauce cool to room temperature before serving.

This low-sodium cranberry sauce is a delightful, tangy addition to your holiday meal. The use of natural sweeteners like honey or maple syrup keeps the sweetness balanced, while the orange and lemon zest provide a refreshing, citrusy kick. Free of added sodium and artificial ingredients, this cranberry sauce will complement your holiday dishes while keeping the meal healthier for all your guests.

Note: More recipes are coming soon!