23+ Flavorful Low Sodium, Gluten-Free Recipes for Every Occasion

The holidays are a time to gather with loved ones, share hearty meals, and create lasting memories.

However, for those who are managing dietary restrictions like low sodium or gluten-free needs, preparing festive dishes can seem like a challenge.

Fear not!

This collection of 23+ holiday recipes proves that you can still enjoy the season’s flavors without compromising your health goals.

Whether you’re hosting a dinner party, attending a family feast, or simply treating yourself to a festive meal, these recipes are designed to be both delicious and nutritious.

With a focus on fresh, whole ingredients and flavorful seasonings, you can savor every bite without the worry of excess sodium or gluten.

23+ Flavorful Low Sodium, Gluten-Free Recipes for Every Occasion

This holiday season, you don’t have to feel limited by dietary restrictions.

With these 25+ low sodium and gluten-free recipes, you can indulge in all the festive foods you love while maintaining a healthy lifestyle.

From savory mains to sweet desserts, these dishes offer something for everyone at the table.

So, whether you’re cooking for yourself or preparing meals for a crowd, these recipes will help you create memorable moments and delicious meals—without the stress of high sodium or gluten.

Enjoy the season with health-conscious dishes that are as festive as they are flavorful!

Lemon Herb Grilled Chicken Salad

This refreshing, low-carb, keto-friendly grilled chicken salad is perfect for a light yet satisfying lunch. The vibrant mix of fresh vegetables and the tangy lemon herb dressing provides a delicious balance without overwhelming your taste buds. It’s also low-sodium and gluten-free, making it a healthy option for those with dietary restrictions during the holiday season.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 4 cups mixed salad greens (spinach, arugula, romaine)
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil (for dressing)
• 1 teaspoon Dijon mustard (optional)

Instructions:

1. Preheat the grill to medium-high heat.
2. Rub the chicken breasts with olive oil, garlic powder, oregano, basil, salt, and pepper.
3. Grill the chicken for about 6-7 minutes per side, until fully cooked and the internal temperature reaches 165°F (74°C).
4. While the chicken grills, prepare the salad. In a large bowl, combine the salad greens, cucumber, red onion, and cherry tomatoes.
5. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper for the dressing.
6. Once the chicken is cooked, let it rest for 5 minutes before slicing it into strips.
7. Toss the salad with the dressing and top with the grilled chicken slices.
8. Serve immediately.

This grilled chicken salad is a perfect holiday lunch option, especially for those watching their sodium and gluten intake. The fresh ingredients and light, tangy dressing make it a flavorful dish that’s easy to prepare yet feels indulgent. Plus, it’s packed with protein and healthy fats, making it a filling meal to keep you energized through the day.

Baked Salmon with Garlic Asparagus

Baked salmon paired with garlic asparagus is a nutrient-packed, keto-friendly lunch that’s bursting with flavor. The dish is rich in omega-3 fatty acids and antioxidants, while remaining low in sodium and gluten-free. With minimal preparation, it’s a simple yet elegant meal for any holiday gathering.

Ingredients:

• 2 salmon fillets (about 6 oz each)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 bunch of asparagus, trimmed
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper.
3. Drizzle olive oil over the fillets, then sprinkle with garlic, thyme, rosemary, salt, and pepper.
4. Arrange the asparagus around the salmon on the same baking sheet. Drizzle olive oil over the asparagus and season with salt and pepper.
5. Bake for 15-20 minutes, until the salmon flakes easily with a fork and the asparagus is tender.
6. Once done, drizzle the salmon and asparagus with lemon juice and sprinkle with fresh parsley.
7. Serve immediately.

This baked salmon with garlic asparagus is a light yet satisfying dish, perfect for a holiday lunch or dinner. It combines heart-healthy fats from the salmon with the rich flavors of garlic and herbs, creating a mouthwatering meal that is both nutritious and low-carb. The simple ingredients ensure that this meal is as healthy as it is flavorful, making it a great choice for anyone adhering to a low-sodium and gluten-free diet.

Zucchini Noodles with Pesto Chicken

Zucchini noodles provide a fresh and low-carb alternative to pasta, making this dish a perfect option for those on a keto diet. Paired with pesto chicken and a rich homemade pesto sauce, this meal is packed with flavor without compromising on your dietary goals. It’s also gluten-free and low-sodium, ideal for maintaining a healthy lifestyle during the holidays.

Ingredients:

• 2 chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 4 medium zucchinis, spiralized into noodles
• 1/2 cup fresh basil leaves
• 1/4 cup olive oil (for pesto)
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup grated Parmesan cheese (optional)
• 1 clove garlic
• 1 tablespoon lemon juice

Instructions:

1. Preheat the grill or skillet to medium-high heat.
2. Rub the chicken breasts with olive oil, garlic powder, red pepper flakes, salt, and pepper.
3. Grill or cook the chicken in a skillet for about 6-7 minutes per side, until fully cooked and the internal temperature reaches 165°F (74°C).
4. While the chicken cooks, prepare the pesto. In a blender or food processor, combine basil, olive oil, pine nuts, Parmesan cheese (if using), garlic, and lemon juice. Blend until smooth.
5. In a separate pan, sauté the zucchini noodles over medium heat for 3-4 minutes, until just tender but still slightly firm.
6. Slice the cooked chicken into strips.
7. Toss the zucchini noodles with the pesto sauce until well-coated.
8. Serve the zucchini noodles topped with sliced chicken.

This zucchini noodle dish with pesto chicken is an ideal choice for a festive holiday lunch that’s both satisfying and nutritious. The zucchini noodles provide a crunchy and fresh base, while the rich pesto sauce and grilled chicken offer plenty of flavor without the need for high-carb pasta. Low in sodium and gluten-free, this dish is a guilt-free yet indulgent meal perfect for anyone maintaining a keto or low-sodium diet.

Spaghetti Squash with Turkey Meatballs

Spaghetti squash makes a fantastic low-carb alternative to traditional pasta, and when paired with turkey meatballs, it creates a filling and nutritious meal. This dish is keto-friendly, gluten-free, and low-sodium, with a hearty tomato sauce that’s both flavorful and light. Perfect for a holiday lunch, it provides a comforting yet health-conscious choice for your meal plan.

Ingredients:

• 1 medium spaghetti squash
• 1 lb lean ground turkey
• 1 egg (optional for binding)
• 1/4 cup almond flour (for binding)
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup no-sodium-added tomato sauce
• 1/2 teaspoon red pepper flakes (optional)
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle the cut sides with olive oil and season with salt and pepper.
3. Place the squash halves, cut side down, on a baking sheet and roast for 40-45 minutes, until tender. Once cooked, use a fork to scrape the flesh into spaghetti-like strands.
4. In a bowl, combine the ground turkey, egg, almond flour, garlic powder, oregano, basil, salt, and pepper. Mix until well-combined and form into 12-14 meatballs.
5. In a skillet over medium heat, cook the meatballs in a little olive oil for 7-10 minutes, turning until browned on all sides and cooked through (internal temperature should reach 165°F/74°C).
6. While the meatballs cook, warm the tomato sauce in a small saucepan and add red pepper flakes if desired.
7. Once the meatballs are ready, serve them on top of the spaghetti squash strands, spooning the tomato sauce over the meatballs.
8. Garnish with fresh basil and serve immediately.

This spaghetti squash with turkey meatballs is a wholesome, low-sodium, gluten-free alternative to a traditional pasta dish. The turkey meatballs add a rich, savory flavor, while the spaghetti squash provides the perfect base without the carbs. It’s an ideal meal for anyone following a keto or low-carb lifestyle during the holidays, offering comfort and nutrition in every bite.

Cauliflower Rice Stir-Fry with Shrimp

Cauliflower rice is a great low-carb, gluten-free substitute for traditional rice, and when paired with shrimp and fresh vegetables, it creates a vibrant and satisfying stir-fry. This dish is keto-friendly and low in sodium, making it a perfect choice for a healthy holiday lunch. The stir-fry is quick and easy, with fresh flavors and a slight hint of spice.

Ingredients:

• 1 medium cauliflower head (or 4 cups cauliflower rice)
• 1 lb shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1/2 red bell pepper, diced
• 1/2 cup snow peas, sliced
• 1/2 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons coconut aminos (or low-sodium tamari)
• 1 tablespoon rice vinegar
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons chopped green onions (for garnish)

Instructions:

1. To make cauliflower rice, remove the leaves and stem from the cauliflower and cut it into florets. Pulse the florets in a food processor until they resemble rice grains.
2. Heat 1 tablespoon of olive oil in a large skillet or wok over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and fully cooked. Remove from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of olive oil and sauté the onion, bell pepper, snow peas, garlic, and ginger for 2-3 minutes, until the vegetables begin to soften.
4. Add the cauliflower rice to the pan, stirring to combine. Cook for 4-5 minutes, stirring occasionally, until the cauliflower rice is tender and slightly golden.
5. Stir in the coconut aminos, rice vinegar, and red pepper flakes (if using). Return the shrimp to the skillet and toss everything together until evenly combined.
6. Garnish with chopped green onions and serve hot.

This cauliflower rice stir-fry with shrimp is an excellent, low-carb option for anyone looking to reduce their sodium intake during the holidays. The cauliflower rice mimics the texture of traditional rice while remaining keto-friendly, and the shrimp adds lean protein. The dish is light but satisfying, with plenty of vibrant vegetables and a slightly spicy kick, making it an easy and delicious meal.

Avocado Tuna Salad Lettuce Wraps

These avocado tuna salad lettuce wraps are a quick and easy holiday lunch option that’s both keto-friendly and low-sodium. The creamy avocado mixed with the fresh tuna creates a light yet filling filling, and the crunchy lettuce wraps add the perfect texture. This recipe is gluten-free, refreshing, and requires minimal preparation, making it ideal for busy holiday days.

Ingredients:

• 2 cans tuna in water, drained
• 1 ripe avocado, mashed
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/4 cup celery, diced
• 1/4 cup red onion, diced
• Salt and pepper to taste
• 6 large lettuce leaves (romaine or butter lettuce)
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large bowl, combine the drained tuna, mashed avocado, Dijon mustard, lemon juice, celery, and red onion.
2. Stir everything together until the ingredients are well combined. Season with salt and pepper to taste.
3. Gently wash and dry the lettuce leaves, then arrange them on a serving platter.
4. Spoon the tuna mixture into the center of each lettuce leaf, creating a wrap.
5. Garnish with fresh parsley and serve immediately.

These avocado tuna salad lettuce wraps are an excellent option for a quick, low-sodium, gluten-free, and keto-friendly lunch. The creamy avocado adds a rich texture to the tuna, while the fresh vegetables provide crunch and flavor. Wrapped in crisp lettuce, this dish offers a light yet satisfying meal that’s perfect for a holiday lunch or snack. It’s a healthy choice that’s both filling and easy to make, ideal for those with dietary restrictions.

Grilled Shrimp and Avocado Salad

This Grilled Shrimp and Avocado Salad is a refreshing, low-sodium, and gluten-free dish perfect for a healthy holiday lunch. The succulent grilled shrimp pairs beautifully with creamy avocado and fresh greens, creating a light yet satisfying meal. This recipe is low in carbs and packed with healthy fats, making it an ideal choice for those following a keto diet.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 4 cups mixed greens (spinach, arugula, or romaine)
• 1 avocado, diced
• 1/2 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 tablespoon olive oil (for dressing)
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. In a bowl, toss the shrimp with olive oil, garlic powder, paprika, cumin, salt, and pepper.
3. Grill the shrimp for 2-3 minutes on each side, until they are pink and cooked through.
4. In a large bowl, combine the mixed greens, avocado, cucumber, red onion, and cilantro.
5. In a small bowl, whisk together lime juice, olive oil, and apple cider vinegar to make the dressing.
6. Add the grilled shrimp to the salad and drizzle with the dressing.
7. Toss gently to combine and serve immediately.

This Grilled Shrimp and Avocado Salad is a vibrant and flavorful lunch that’s both light and satisfying. The smoky grilled shrimp and creamy avocado create a wonderful contrast in texture, while the fresh veggies add crunch and nutrition. The lime and apple cider vinegar dressing ties the whole dish together with a tangy finish. It’s a perfect low-sodium, keto-friendly meal that’s packed with healthy fats and protein, making it an excellent choice for any holiday gathering.

Eggplant Parmesan with Zucchini Noodles

his Eggplant Parmesan with Zucchini Noodles is a low-carb, gluten-free twist on the classic Italian dish. The eggplant is baked instead of fried, keeping it light while still deliciously crispy on the outside. The zucchini noodles replace traditional pasta, making this a keto-friendly, low-sodium, and satisfying meal perfect for a festive holiday lunch.

Ingredients:

• 1 large eggplant, sliced into 1/2-inch rounds
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese (optional)
• 1 egg, beaten
• 2 cups no-sodium-added marinara sauce
• 2 medium zucchinis, spiralized into noodles
• 1 tablespoon olive oil
• Fresh basil, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Dip each eggplant slice into the beaten egg, then coat with a mixture of almond flour, Parmesan (if using), salt, and pepper.
3. Place the coated eggplant slices on the baking sheet and bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
4. While the eggplant bakes, heat a skillet over medium heat and sauté the zucchini noodles in olive oil for 3-4 minutes, until tender but still slightly firm.
5. Warm the marinara sauce in a small saucepan.
6. To assemble, layer the baked eggplant slices in a serving dish, spooning marinara sauce over each layer and topping with additional Parmesan if desired.
7. Serve the eggplant Parmesan over the zucchini noodles, garnished with fresh basil.

This Eggplant Parmesan with Zucchini Noodles is a fantastic, low-carb, gluten-free alternative to traditional eggplant Parmesan. The crispy, baked eggplant paired with the tender zucchini noodles creates a satisfying meal without the carbs or gluten. The marinara sauce and fresh basil add rich, savory flavors, making this dish perfect for anyone looking for a healthy holiday lunch that’s both comforting and keto-friendly.

Turkey and Avocado Lettuce Wraps

These Turkey and Avocado Lettuce Wraps are a quick, low-carb, and gluten-free meal that’s perfect for a light and satisfying holiday lunch. The lean turkey provides protein, while the creamy avocado adds richness and healthy fats. Wrapped in crunchy lettuce leaves, this meal is both refreshing and filling, making it an ideal keto-friendly, low-sodium choice.

Ingredients:

• 1 lb lean ground turkey
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 ripe avocados, sliced
• 12 large lettuce leaves (romaine or butter lettuce)
• 1/4 cup diced red onion
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the ground turkey and cook, breaking it apart with a spoon, until browned and fully cooked (about 7-8 minutes).
2. Season the turkey with garlic powder, smoked paprika, salt, and pepper.
3. To assemble, arrange the lettuce leaves on a serving platter.
4. Spoon the cooked turkey mixture into the center of each lettuce leaf.
5. Top with sliced avocado, red onion, cilantro, and a squeeze of lime juice.
6. Serve immediately.

These Turkey and Avocado Lettuce Wraps are an easy and delicious way to enjoy a healthy, low-sodium, gluten-free meal. The turkey provides lean protein, while the avocado adds creaminess and healthy fats, making each wrap both satisfying and flavorful. The fresh cilantro, red onion, and lime juice give the dish a burst of freshness, making it a light yet filling option for a holiday lunch. Perfect for those on a keto diet, these wraps are a healthy and easy choice for a festive and nourishing meal.

Stuffed Bell Peppers with Ground Turkey and Cauliflower Rice

These Stuffed Bell Peppers with Ground Turkey and Cauliflower Rice are a flavorful and satisfying low-carb, gluten-free meal that’s perfect for a festive holiday lunch. The combination of lean ground turkey, cauliflower rice, and aromatic spices is both hearty and light, making this dish ideal for anyone following a keto or low-sodium diet. The colorful bell peppers not only add a beautiful presentation but also provide added nutrients, creating a well-rounded and nutritious dish.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb lean ground turkey
• 2 cups cauliflower rice (fresh or frozen)
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup shredded cheese (optional for topping)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the bell peppers in a baking dish and set aside.
2. Heat olive oil in a skillet over medium heat. Add the diced onion and garlic and sauté for 2-3 minutes until fragrant and softened.
3. Add the ground turkey to the skillet and cook until browned and fully cooked through, breaking it apart with a spoon.
4. Stir in the cauliflower rice, cumin, chili powder, salt, and pepper. Cook for 3-4 minutes, allowing the flavors to meld and the cauliflower rice to soften.
5. Stuff each bell pepper with the turkey and cauliflower rice mixture, pressing it down gently to pack the filling.
6. If using cheese, sprinkle a little cheese on top of each stuffed pepper.
7. Cover the baking dish with foil and bake for 25-30 minutes, until the peppers are tender.
8. Garnish with fresh cilantro and serve.

These Stuffed Bell Peppers are a great option for anyone following a low-sodium, gluten-free, or keto diet. The turkey and cauliflower rice filling is a healthy, low-carb alternative to traditional rice-stuffed peppers. With vibrant colors and bold flavors, this dish is as visually appealing as it is delicious. It’s a perfect meal for a holiday lunch, offering plenty of protein, fiber, and healthy fats to keep you satisfied and energized.

Grilled Chicken with Avocado Salsa

This Grilled Chicken with Avocado Salsa is a simple yet vibrant dish that’s perfect for a healthy, low-sodium, and keto-friendly lunch. The grilled chicken is juicy and flavorful, while the fresh avocado salsa adds a creamy and tangy contrast. This recipe is gluten-free and packed with healthy fats, making it a light yet filling option for any holiday meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, diced
• 1/4 red onion, finely chopped
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lime juice

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. Rub the chicken breasts with olive oil, garlic powder, paprika, oregano, salt, and pepper.
3. Grill the chicken for 6-7 minutes on each side, until fully cooked and the internal temperature reaches 165°F (74°C).
4. While the chicken grills, prepare the avocado salsa. In a bowl, combine the diced avocado, cherry tomatoes, red onion, cilantro, and lime juice. Gently toss to combine and season with salt and pepper to taste.
5. Once the chicken is cooked, let it rest for a few minutes before slicing.
6. Serve the grilled chicken topped with the avocado salsa.

Grilled Chicken with Avocado Salsa is a perfect balance of lean protein and healthy fats, making it an excellent choice for anyone on a keto or low-sodium diet. The juicy grilled chicken combined with the fresh, tangy avocado salsa creates a delightful contrast in flavors and textures. This meal is light, satisfying, and bursting with flavor, making it a great option for a holiday lunch that won’t derail your health goals.

Zucchini and Mushroom Frittata

This Zucchini and Mushroom Frittata is a simple, low-carb, gluten-free dish that’s perfect for a light and satisfying holiday lunch. Packed with fresh vegetables, eggs, and a little cheese (optional), this frittata is high in protein and healthy fats, making it a great option for those following a keto diet. It’s easy to prepare and perfect for serving a crowd.

Ingredients:

• 6 large eggs
• 1/2 cup almond milk (or any non-dairy milk)
• 1 tablespoon olive oil
• 1 medium zucchini, sliced
• 1 cup mushrooms, sliced
• 1/4 cup red onion, diced
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup shredded cheese (optional for topping)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together the eggs and almond milk until smooth. Season with garlic powder, salt, and pepper.
3. Heat olive oil in a skillet over medium heat. Add the zucchini, mushrooms, and red onion. Sauté for 5-7 minutes, until the vegetables are softened and lightly browned.
4. Pour the egg mixture over the vegetables in the skillet. Let cook for 2-3 minutes on the stove, then transfer the skillet to the oven.
5. Bake for 15-20 minutes, until the frittata is set and lightly golden on top.
6. If using cheese, sprinkle it on top of the frittata and bake for an additional 2-3 minutes until melted.
7. Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.

This Zucchini and Mushroom Frittata is a versatile and healthy meal that’s perfect for a holiday lunch. The combination of eggs and vegetables makes it a satisfying, low-carb option, and the cheese adds a bit of indulgence (if desired). It’s a filling dish that provides plenty of protein and healthy fats, ideal for anyone looking for a keto-friendly, gluten-free lunch that doesn’t skimp on flavor. Plus, it’s easy to make and can be served warm or at room temperature, making it perfect for holiday gatherings.

Chicken and Asparagus Stir-Fry

This Chicken and Asparagus Stir-Fry is a healthy, low-sodium, and keto-friendly meal that combines lean chicken with fresh asparagus and vibrant vegetables. The stir-fry is quick and easy, making it a great option for a holiday lunch when you need something filling yet light. The high protein and fiber content from the chicken and asparagus will keep you satisfied, while the dish is low in carbs and gluten-free.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced thinly
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 tablespoon olive oil
• 1/2 red bell pepper, sliced
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons coconut aminos (or low-sodium tamari)
• 1 tablespoon rice vinegar
• 1/2 teaspoon crushed red pepper flakes (optional)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the chicken slices and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the asparagus, bell pepper, onion, and garlic. Stir-fry for 4-5 minutes, until the vegetables are tender-crisp.
4. Return the chicken to the skillet and add the coconut aminos, rice vinegar, and red pepper flakes (if using). Stir to combine and cook for an additional 2-3 minutes, allowing the flavors to meld.
5. Garnish with fresh cilantro and serve hot.

This Chicken and Asparagus Stir-Fry is a light yet filling dish that’s perfect for anyone looking for a low-sodium, keto-friendly meal. The combination of lean chicken and tender asparagus offers a good balance of protein and fiber, while the coconut aminos and rice vinegar provide a tangy and savory flavor. This stir-fry is quick to prepare, making it a great choice for a busy holiday lunch that’s both satisfying and health-conscious.

Baked Salmon with Lemon and Dill

Baked Salmon with Lemon and Dill is a simple, flavorful, and nutritious holiday lunch option. The salmon is baked to perfection with fresh lemon and dill, enhancing its natural flavors while keeping the dish light and low-sodium. This recipe is gluten-free, keto-friendly, and packed with heart-healthy omega-3 fatty acids, making it a great choice for anyone looking for a healthy, satisfying meal.

Ingredients:

• 4 salmon fillets
• 1 tablespoon olive oil
• 1 lemon, thinly sliced
• 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
• Salt and pepper to taste
• 1 teaspoon garlic powder (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper.
3. Drizzle the salmon with olive oil and season with salt, pepper, and garlic powder (if using).
4. Top each fillet with a few slices of lemon and sprinkle with fresh dill.
5. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Serve immediately, garnished with additional dill and lemon slices.

This Baked Salmon with Lemon and Dill is a wonderfully light yet satisfying dish that’s perfect for a healthy holiday lunch. The fresh lemon and dill elevate the natural flavor of the salmon, making it both flavorful and refreshing. Packed with omega-3 fatty acids, this dish is not only great for heart health but also aligns perfectly with a low-sodium, gluten-free, and keto-friendly diet. It’s quick to prepare and makes for an elegant, health-conscious holiday meal.

Greek Chicken Salad

This Greek Chicken Salad is a fresh, colorful, and filling option for a low-carb, gluten-free holiday lunch. The marinated grilled chicken is combined with a variety of crisp vegetables, kalamata olives, and feta cheese, tossed in a light, lemony dressing. Packed with protein and healthy fats, this salad is not only keto-friendly but also rich in flavor and texture, making it a great choice for anyone looking for a satisfying yet light meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 4 cups mixed greens (spinach, arugula, or romaine)
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/4 cup kalamata olives, pitted and sliced
• 1/4 cup feta cheese, crumbled
• 1 tablespoon olive oil (for dressing)
• 2 tablespoons lemon juice (for dressing)
• 1 teaspoon dried oregano (for dressing)

Instructions:

1. In a small bowl, mix together olive oil, lemon juice, dried oregano, salt, and pepper. Coat the chicken breasts with the marinade and let them sit for at least 20 minutes.
2. Preheat the grill or grill pan to medium-high heat. Grill the chicken for 6-7 minutes on each side, until fully cooked and the internal temperature reaches 165°F (74°C).
3. Once the chicken is cooked, let it rest for a few minutes before slicing it into strips.
4. In a large bowl, combine the mixed greens, cucumber, red onion, olives, and feta cheese.
5. For the dressing, whisk together olive oil, lemon juice, and dried oregano.
6. Add the grilled chicken to the salad and drizzle with the dressing. Toss gently to combine.
7. Serve immediately.

This Greek Chicken Salad is an ideal low-carb, gluten-free, and keto-friendly dish that’s perfect for a refreshing holiday lunch. The grilled chicken adds lean protein, while the fresh vegetables, olives, and feta cheese bring bold flavors and textures. The lemony dressing ties the entire salad together with a tangy finish, making it a light yet satisfying meal. It’s a great way to enjoy a healthy, nutrient-packed lunch that won’t weigh you down during the holiday season.

Note: More recipes are coming soon!