50+ Nutritious Holiday Low Sodium Diabetic Recipes for a Healthier Season

The holiday season is a time to gather with family and friends, celebrate traditions, and enjoy delicious food.

However, for individuals managing diabetes or reducing sodium intake, holiday meals can be a bit of a challenge.

Many traditional holiday dishes are loaded with sugar, salt, and refined carbohydrates, which can be problematic for blood sugar control and overall health.

Thankfully, with a little creativity and smart substitutions, it’s possible to create festive and flavorful dishes that are both low-sodium and diabetic-friendly.

In this article, we’ve curated over 50 holiday low-sodium diabetic recipes that will allow you to indulge in all the flavors of the season without worrying about blood sugar spikes or excessive sodium intake.

Whether you’re looking for appetizers, mains, sides, or desserts, these recipes are designed to bring joy to your table and support your health goals.

So, let’s dive into these delicious holiday dishes that everyone can enjoy!

50+ Nutritious Holiday Low Sodium Diabetic Recipes for a Healthier Season

The holidays don’t have to be a time of dietary restriction or compromise when it comes to enjoying festive meals.

By incorporating low-sodium and diabetic-friendly recipes into your celebrations, you can savor every bite without sacrificing flavor or nutrition.

The 50+ recipes we’ve shared offer a wide variety of options to suit all tastes, from hearty mains to sweet treats, ensuring there’s something for everyone.

Whether you’re hosting a holiday feast or attending a family gathering, these recipes will help you create a health-conscious, flavorful spread that everyone can enjoy.

Here’s to a holiday season filled with good food, great company, and better health!

Holiday Herb-Roasted Turkey with Cranberry Relish

This herb-roasted turkey is perfect for a holiday feast, offering a flavorful and festive main course with minimal sodium. Paired with a tangy cranberry relish, it’s an excellent option for those managing diabetes. The turkey is seasoned with fresh herbs and roasted to golden perfection, while the relish provides a burst of sweetness without added sugars.

Ingredients:

• 1 whole turkey (10-12 lbs)
• 3 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/2 cup fresh cranberries
• 1/4 cup orange juice (unsweetened)
• 1 tablespoon apple cider vinegar
• 1 teaspoon stevia or monk fruit sweetener
• 1/4 cup water

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Remove the giblets from the turkey and pat it dry with paper towels.
3. Rub the turkey with olive oil, rosemary, thyme, garlic powder, black pepper, and onion powder.
4. Place the turkey breast-side up on a roasting rack in a roasting pan.
5. Roast for 2.5 to 3 hours or until the internal temperature reaches 165°F (75°C), basting occasionally with pan juices.
6. While the turkey roasts, make the cranberry relish. In a small saucepan, combine cranberries, orange juice, apple cider vinegar, water, and sweetener. Cook over medium heat for 10 minutes until the cranberries burst and the mixture thickens slightly.
7. Serve the turkey with the cranberry relish on the side.

This herb-roasted turkey with cranberry relish is a fantastic low-sodium dish that delivers both flavor and nutrition without sacrificing taste. The natural sweetness of the cranberry relish complements the savory turkey perfectly. It’s an ideal main course for a diabetic-friendly holiday meal, offering a delicious combination of lean protein and vibrant flavors, all while keeping sodium levels in check.

Low-Sodium Sweet Potato Casserole with Pecan Topping

Sweet potato casserole is a holiday favorite, but many recipes are high in sugar and sodium. This low-sodium version is made with natural sweeteners and a crunchy pecan topping, making it a diabetes-friendly dish that everyone can enjoy. The casserole is creamy and rich in flavor, with a healthy balance of sweet and savory notes.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 1/4 cup unsweetened almond milk
• 1/4 cup pure maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped pecans
• 1 tablespoon unsweetened coconut flakes (optional)
• 2 tablespoons olive oil
• 1 tablespoon stevia or monk fruit sweetener

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Boil the cubed sweet potatoes in a large pot of water until soft, about 10-15 minutes. Drain and mash them.
3. In a large bowl, combine the mashed sweet potatoes, almond milk, maple syrup, cinnamon, nutmeg, and vanilla extract. Mix until smooth and creamy.
4. Transfer the mixture to a greased 9×13-inch baking dish.
5. In a small bowl, combine the pecans, coconut flakes (if using), olive oil, and sweetener. Sprinkle this topping over the sweet potato mixture.
6. Bake for 25-30 minutes, or until the topping is golden brown and the casserole is heated through.

This low-sodium sweet potato casserole with pecan topping offers a healthier alternative to traditional recipes while still providing that festive, comforting flavor. By using natural sweeteners and healthy fats, it’s a diabetic-friendly side dish that brings both sweetness and crunch to the holiday table. It’s the perfect combination of nutrients and flavor, making it an excellent choice for any holiday meal.

Holiday Spice Almond Flour Cookies

These holiday spice almond flour cookies are a delightful treat for anyone following a low-sodium and diabetic-friendly diet. They are naturally gluten-free and low in carbs, offering a perfect balance of spice, sweetness, and crunch. These cookies are sweetened with a sugar substitute, making them ideal for those managing blood sugar levels over the holiday season.

Ingredients:

• 2 cups almond flour
• 1/4 cup stevia or monk fruit sweetener
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon vanilla extract
• 1 egg (or egg substitute)
• 2 tablespoons coconut oil, melted
• 1/4 cup chopped walnuts or pecans (optional)
• Pinch of salt (optional, to taste)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, stevia, baking soda, cinnamon, ginger, nutmeg, and a pinch of salt.
3. Add the egg (or egg substitute), melted coconut oil, and vanilla extract to the dry ingredients. Stir until well combined.
4. If using, fold in the chopped walnuts or pecans.
5. Scoop spoonfuls of dough onto the prepared baking sheet and flatten slightly with your fingers.
6. Bake for 10-12 minutes, or until the edges are golden brown. Let the cookies cool on a wire rack.

These holiday spice almond flour cookies are a perfect low-sodium, diabetic-friendly dessert for the holiday season. With the rich spices of cinnamon, ginger, and nutmeg, they provide a festive flavor without the added sugar and sodium commonly found in traditional cookies. They’re a great way to indulge in holiday treats while staying mindful of health and wellness. The addition of nuts adds texture and nutrition, making these cookies both satisfying and delicious.

Low-Sodium Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels sprouts are a perfect side dish for the holiday season. This low-sodium version is paired with a tangy balsamic glaze, making it a delicious, diabetes-friendly choice. The sprouts are caramelized to perfection in the oven, while the balsamic glaze adds a touch of sweetness without extra sugar, offering a savory and slightly sweet balance.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 cup balsamic vinegar
• 1 tablespoon stevia or monk fruit sweetener
• 1 tablespoon water

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the halved Brussels sprouts in olive oil, garlic powder, and black pepper. Spread them evenly on a baking sheet.
3. Roast for 20-25 minutes, or until the Brussels sprouts are golden brown and crispy on the edges, stirring halfway through.
4. While the sprouts roast, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar, sweetener, and water. Bring to a simmer and cook for 5-7 minutes, or until it thickens slightly.
5. Once the Brussels sprouts are roasted, drizzle them with the balsamic glaze before serving.

These roasted Brussels sprouts with balsamic glaze are a perfect addition to any holiday meal. The natural sweetness from the balsamic glaze complements the earthy flavor of the Brussels sprouts without overwhelming the dish. This low-sodium recipe provides a satisfying, nutrient-packed side dish that’s ideal for those managing diabetes or looking to reduce their sodium intake, while still enjoying a flavorful holiday treat.

Sugar-Free Pumpkin Cheesecake Bars

These sugar-free pumpkin cheesecake bars combine the creamy richness of cheesecake with the warm flavors of pumpkin, making them a perfect holiday dessert for those with diabetes. They’re low in sodium and free from refined sugars, relying on natural sweeteners like stevia to provide the right balance of sweetness, all while keeping the flavors rich and satisfying.

Ingredients:

• 1 cup almond flour
• 2 tablespoons butter, melted
• 1 tablespoon stevia or monk fruit sweetener
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 2 cups canned pumpkin puree (unsweetened)
• 8 oz cream cheese, softened
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1/4 cup stevia or monk fruit sweetener
• 1/4 teaspoon ground cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
2. In a small bowl, combine almond flour, melted butter, stevia, and cinnamon. Press the mixture into the bottom of the prepared baking dish to form the crust.
3. Bake for 10 minutes, then remove from the oven and set aside.
4. In a large mixing bowl, beat the cream cheese with stevia until smooth. Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, and ginger. Mix until fully combined.
5. Pour the pumpkin mixture over the crust and smooth the top with a spatula.
6. Bake for 30-35 minutes, or until the center is set and a toothpick inserted comes out clean.
7. Let cool completely before cutting into bars and serving.

These sugar-free pumpkin cheesecake bars are the ideal low-sodium, diabetes-friendly dessert for the holidays. With a creamy pumpkin filling and a flavorful almond flour crust, they provide a rich and decadent treat without the added sugars and high sodium found in traditional desserts. This is a great way to enjoy holiday flavors while maintaining healthy blood sugar levels, offering a satisfying dessert for anyone watching their diet.

Low-Sodium Grilled Salmon with Lemon-Dill Sauce

Grilled salmon is a light and healthy main course perfect for a holiday meal. This low-sodium recipe is paired with a fresh, zesty lemon-dill sauce, providing a burst of flavor without any added salt. Rich in omega-3 fatty acids, this dish offers a heart-healthy option for those managing diabetes, making it a great choice for a festive yet health-conscious dinner.

Ingredients:

• 4 salmon fillets
• 1 tablespoon olive oil
• 1/2 teaspoon black pepper
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh dill
• 1 teaspoon Dijon mustard
• 1/4 cup Greek yogurt (plain, unsweetened)
• 1 teaspoon apple cider vinegar

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the salmon fillets with olive oil and season with black pepper.
3. Grill the salmon for 4-5 minutes per side, or until cooked through and the internal temperature reaches 145°F (63°C).
4. While the salmon grills, prepare the lemon-dill sauce. In a small bowl, mix the lemon juice, fresh dill, Dijon mustard, Greek yogurt, and apple cider vinegar until smooth.
5. Serve the grilled salmon with a generous spoonful of lemon-dill sauce on top.

This low-sodium grilled salmon with lemon-dill sauce offers a simple yet flavorful option for a diabetes-friendly holiday meal. Rich in healthy fats, the salmon provides essential nutrients while the fresh lemon-dill sauce adds a zesty, refreshing contrast. This dish is a great way to enjoy a festive, heart-healthy main course that is both delicious and supportive of maintaining balanced blood sugar levels throughout the holiday season.

Low-Sodium Roasted Butternut Squash Soup

This creamy, comforting roasted butternut squash soup is a perfect dish for the holidays. It’s naturally sweetened by the squash and balanced with the savory flavor of garlic and fresh herbs. This low-sodium, diabetic-friendly version is hearty and satisfying, making it an ideal appetizer or light meal for a festive holiday gathering.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon black pepper
• 1/4 cup unsweetened coconut milk
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the butternut squash cubes in olive oil and spread them on a baking sheet. Roast for 25-30 minutes or until tender and lightly caramelized.
3. In a large pot, sauté the onion and garlic over medium heat for about 5 minutes, until softened.
4. Add the roasted butternut squash, vegetable broth, ginger, cinnamon, and black pepper to the pot. Bring to a simmer and cook for another 10-15 minutes to combine the flavors.
5. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches. Stir in the coconut milk for added creaminess.
6. Garnish with fresh parsley and serve warm.

This low-sodium roasted butternut squash soup is a delicious and healthy choice for a holiday meal. With its natural sweetness from the squash and a creamy texture from coconut milk, it’s a comforting dish that keeps sodium and sugar levels low while offering a satisfying, nutrient-packed option. It’s a great way to start off a holiday dinner and can be served as a filling light meal, perfect for anyone managing their blood sugar levels.

Low-Sodium Green Bean Almondine

Green Bean Almondine is a simple and elegant side dish that combines the freshness of green beans with the crunch of toasted almonds and a squeeze of lemon. This low-sodium version eliminates the usual high-salt ingredients, making it an ideal diabetic-friendly choice. It’s quick to prepare and packs in the nutrients while adding a touch of sophistication to any holiday meal.

Ingredients:

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

Instructions:

1. Bring a large pot of water to a boil. Add the green beans and cook for 3-4 minutes, until tender-crisp. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the sliced almonds and cook for 2-3 minutes until golden and toasted, being careful not to burn them.
3. Add the cooked green beans to the skillet with the almonds, then drizzle with fresh lemon juice. Toss to combine.
4. Season with black pepper and garnish with fresh parsley before serving.

Low-sodium green bean almondine is a light, flavorful side dish that enhances the holiday spread with minimal effort. The combination of fresh green beans, toasted almonds, and lemon creates a simple yet delightful dish that pairs well with a variety of main courses. It’s a great option for those managing sodium intake or blood sugar levels, providing essential nutrients with a crisp, refreshing flavor.

Low-Sodium Cranberry Orange Chia Pudding

This cranberry orange chia pudding is a healthy, diabetic-friendly dessert or breakfast option that’s perfect for the holidays. Packed with fiber and antioxidants from chia seeds and cranberries, it provides a sweet-tart flavor profile that’s light yet satisfying. With minimal added sugar and a refreshing citrus twist, this pudding is both nutritious and delicious.

Ingredients:

• 1/4 cup chia seeds
• 1 cup unsweetened almond milk
• 1/4 cup fresh cranberries
• 1 tablespoon orange zest
• 1 tablespoon stevia or monk fruit sweetener
• 1/4 teaspoon vanilla extract
• 1 tablespoon unsweetened coconut flakes (optional)

Instructions:

1. In a medium bowl, combine the chia seeds, almond milk, sweetener, and vanilla extract. Stir well to combine and let it sit for 10 minutes, then stir again to prevent clumping. Refrigerate for at least 2 hours or overnight to allow the pudding to thicken.
2. While the chia pudding sets, prepare the cranberry topping. In a small saucepan, cook the cranberries with a tablespoon of water and orange zest over medium heat for about 5 minutes, or until the cranberries soften and burst.
3. Once the pudding has thickened, serve it topped with the cranberry-orange mixture and sprinkle with coconut flakes, if desired.

This low-sodium cranberry orange chia pudding is a festive and nutritious option for anyone looking for a diabetes-friendly dessert or breakfast during the holidays. It’s naturally sweetened with stevia, and the chia seeds provide healthy fats and fiber, making it a filling and satisfying treat. The tangy cranberries and bright citrus flavors offer a refreshing, light way to end a holiday meal or start the day, while keeping sodium levels in check.

Low-Sodium Cauliflower Mash with Garlic and Herbs

This low-sodium cauliflower mash is a healthy, flavorful alternative to traditional mashed potatoes. It’s creamy and rich with the addition of garlic and fresh herbs, providing a comforting and festive side dish. This low-sodium, diabetes-friendly option helps reduce carbohydrates and offers a lighter choice for those watching their sodium intake, making it a great addition to any holiday table.

Ingredients:

• 1 medium head of cauliflower, chopped into florets
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon fresh thyme leaves
• 1/4 teaspoon black pepper
• 1/4 cup unsweetened almond milk
• 2 tablespoons Parmesan cheese (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Steam the cauliflower florets for about 10-12 minutes or until tender.
2. While the cauliflower is steaming, heat the olive oil in a skillet over medium heat. Add the garlic and thyme and sauté for 1-2 minutes, until fragrant.
3. Once the cauliflower is tender, transfer it to a food processor or blender. Add the sautéed garlic and herbs, black pepper, and almond milk. Blend until smooth and creamy. You may need to add more almond milk for desired consistency.
4. Taste and stir in Parmesan cheese, if using. Garnish with fresh parsley before serving.

This low-sodium cauliflower mash is a delicious and healthier alternative to mashed potatoes. The creamy texture, combined with the savory garlic and fresh herbs, makes it a perfect side dish for any holiday meal. It’s low in carbs and sodium, making it a great choice for those managing blood sugar levels, and it’s rich in nutrients like fiber and vitamins from cauliflower, offering a satisfying, festive addition to your table.

Low-Sodium Baked Apple Cinnamon Oatmeal

Baked apple cinnamon oatmeal is a heartwarming, diabetic-friendly breakfast or dessert that’s perfect for the holiday season. It combines the sweetness of baked apples with the comforting flavors of cinnamon and oats, providing a filling, low-sodium dish that satisfies cravings without spiking blood sugar. This recipe uses a natural sweetener like stevia to reduce sugar while enhancing flavor.

Ingredients:

• 2 cups rolled oats
• 1 1/2 cups unsweetened almond milk
• 1 medium apple, peeled and diced
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon stevia or monk fruit sweetener
• 1/2 teaspoon vanilla extract
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish.
2. In a large mixing bowl, combine the oats, almond milk, diced apple, cinnamon, nutmeg, stevia, and vanilla extract. Stir until well mixed.
3. Pour the mixture into the prepared baking dish. Sprinkle the top with chopped walnuts, if desired.
4. Bake for 30-35 minutes, or until the oatmeal is set and lightly golden on top.
5. Let it cool slightly before serving.

This low-sodium baked apple cinnamon oatmeal is a perfect way to start a holiday morning or enjoy as a cozy dessert. The natural sweetness of the apples and the warm spice of cinnamon create a festive and comforting dish that’s low in sodium and diabetes-friendly. The oats provide fiber and help maintain blood sugar levels, while the walnuts add a satisfying crunch. It’s a nutritious and flavorful option for anyone looking to enjoy a holiday breakfast without the extra sugar or sodium.

Low-Sodium Stuffed Bell Peppers with Quinoa and Black Beans

These low-sodium stuffed bell peppers are a hearty and wholesome holiday main dish. They’re filled with protein-rich quinoa, black beans, and a variety of vegetables, making them a nutrient-packed, diabetic-friendly choice. With minimal sodium and a mix of fresh ingredients, this recipe offers a delicious way to enjoy a festive meal that’s both satisfying and healthy.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 cup cooked black beans, drained and rinsed
• 1/2 cup diced tomatoes (low-sodium)
• 1/4 cup diced onion
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/4 cup chopped cilantro
• 1/4 cup reduced-fat shredded cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
2. In a large bowl, mix the cooked quinoa, black beans, diced tomatoes, onion, cumin, paprika, and black pepper. Stir in the olive oil and chopped cilantro.
3. Stuff the bell peppers with the quinoa and black bean mixture, pressing down gently to pack them tightly.
4. Place the stuffed peppers in the prepared baking dish and cover with aluminum foil. Bake for 25-30 minutes, until the peppers are tender.
5. If using cheese, sprinkle it on top of the stuffed peppers in the last 5 minutes of baking, allowing it to melt.
6. Serve warm, garnished with additional cilantro if desired.

These low-sodium stuffed bell peppers with quinoa and black beans are a festive and filling main dish that’s perfect for a holiday meal. Packed with plant-based protein and fiber, they are a great option for anyone managing diabetes or looking to lower their sodium intake. The quinoa and black beans provide a hearty base, while the bell peppers add a sweet, earthy flavor. This dish is not only nutrient-dense but also easy to prepare, making it a great addition to any holiday spread.

Low-Sodium Sweet Potato Casserole with Pecan Topping

This low-sodium sweet potato casserole with a crunchy pecan topping is a healthier version of the classic holiday dish. With naturally sweetened mashed sweet potatoes and a topping made of toasted pecans and a touch of cinnamon, it’s a festive and diabetic-friendly option for your holiday table. This casserole provides a warm, comforting flavor without the excess sugar or sodium found in traditional recipes.

Ingredients:

• 3 large sweet potatoes, peeled and cubed
• 1/4 cup unsweetened almond milk
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon maple syrup (optional)
• 1/4 teaspoon vanilla extract
• 1/4 cup chopped pecans
• 1 tablespoon olive oil
• 1 tablespoon stevia or monk fruit sweetener

Instructions:

1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Place the sweet potatoes in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes or until tender.
3. Drain the sweet potatoes and mash them with almond milk, cinnamon, nutmeg, maple syrup (if using), and vanilla extract until smooth.
4. Transfer the mashed sweet potatoes to the prepared baking dish, smoothing out the top.
5. In a small skillet, heat olive oil over medium heat. Add the chopped pecans and stevia or monk fruit sweetener, toasting the pecans for 2-3 minutes until golden and fragrant.
6. Sprinkle the toasted pecan mixture over the mashed sweet potatoes and bake for 20 minutes, until the top is golden and crispy.
7. Serve warm and enjoy!

This low-sodium sweet potato casserole with pecan topping is the perfect combination of sweet and savory for your holiday meal. By using natural sweeteners and eliminating excess sodium, this dish is diabetic-friendly while still offering the flavors of a traditional holiday favorite. The toasted pecans add a delightful crunch, and the smooth, creamy sweet potatoes make this casserole a satisfying and nutritious addition to your spread.

Low-Sodium Holiday Roasted Vegetables

These low-sodium roasted vegetables are a colorful, nutrient-packed side dish that pairs well with any holiday entrée. A mix of carrots, Brussels sprouts, and parsnips roasted with olive oil and fresh herbs creates a savory, caramelized flavor. With minimal salt and the use of fresh herbs, this dish is an ideal choice for anyone managing their sodium intake or looking for a healthier holiday meal.

Ingredients:

• 2 large carrots, peeled and sliced
• 1 cup Brussels sprouts, trimmed and halved
• 2 large parsnips, peeled and sliced
• 2 tablespoons olive oil
• 2 teaspoons fresh rosemary, chopped
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 tablespoon balsamic vinegar (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the carrots, Brussels sprouts, and parsnips with olive oil, rosemary, garlic powder, and black pepper.
3. Spread the vegetables out in an even layer on a baking sheet.
4. Roast in the preheated oven for 25-30 minutes, or until the vegetables are golden and tender, tossing once halfway through.
5. If desired, drizzle with balsamic vinegar before serving for added flavor.

Low-sodium roasted vegetables are a versatile and delicious side dish that adds both color and flavor to any holiday meal. The combination of hearty root vegetables like carrots, parsnips, and Brussels sprouts creates a filling and nutritious dish that is naturally low in sodium. The olive oil and fresh rosemary bring out the vegetables’ natural sweetness, and the optional balsamic vinegar adds a touch of acidity to balance the flavors. This dish is simple to prepare and perfect for anyone watching their sodium intake without sacrificing flavor.

Low-Sodium Lemon Herb Roasted Chicken

This low-sodium lemon herb roasted chicken is a flavorful and easy main dish that is perfect for holiday celebrations. The chicken is roasted with a blend of fresh herbs, lemon, and garlic, offering a fresh and savory flavor without the added sodium. It’s a diabetic-friendly, protein-packed dish that’s both festive and healthy, providing a satisfying centerpiece for your holiday meal.

Ingredients:

• 1 whole chicken (about 4-5 lbs), cleaned and patted dry
• 1 lemon, halved
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground paprika
• 1/4 cup low-sodium chicken broth

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Rub the chicken with olive oil, black pepper, paprika, and minced garlic.
3. Stuff the cavity of the chicken with the halved lemon, rosemary, and thyme.
4. Place the chicken in a roasting pan and pour the chicken broth around the base of the bird.
5. Roast for 1.5-2 hours, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown, basting occasionally with the broth to keep it moist.
6. Let the chicken rest for 10 minutes before carving and serving.

This low-sodium lemon herb roasted chicken is a flavorful, low-sodium option for a holiday meal. The combination of fresh herbs, garlic, and lemon creates a bright, savory flavor profile that enhances the natural taste of the chicken. By using a minimal amount of sodium and relying on fresh ingredients, this dish is a healthy, diabetes-friendly choice that can serve as the perfect centerpiece for any festive occasion. It’s simple to prepare, rich in protein, and packed with flavor, making it a great addition to any holiday table.

Note: More recipes are coming soon!