25+ Tasty Holiday Low Sodium Low Carb Recipes Try This Season

The holiday season is often synonymous with indulgent feasts, but for those managing sodium intake or following a low-carb lifestyle, the festive meals can be a challenge.

That doesn’t mean you have to miss out on the celebration!

This collection of 25+ low-sodium, low-carb recipes ensures you can enjoy delicious dishes without sacrificing flavor or nutrition.

Whether you’re preparing a festive main course, a savory side, or a sweet treat, these recipes are designed to bring joy to your holiday table while keeping your health goals in check.

Let’s dive into the recipes that will have everyone at your table celebrating the season—without the guilt!

25+ Tasty Holiday Low Sodium Low Carb Recipes Try This Season

This holiday season, you don’t have to choose between flavor and health.

With these 25+ low-sodium, low-carb recipes, you can indulge in festive dishes that support your dietary needs and still leave everyone feeling merry. From satisfying mains to mouthwatering sides and desserts, there’s something for every palate.

Embrae the holidays with confidence, knowing you’re nourishing both your body and your taste buds with wholesome, heart-healthy meals.

Here’s to a happy, healthy, and delicious holiday season!

Zesty Herb-Crusted Salmon with Roasted Asparagus

This dish combines tender, flaky salmon with a vibrant blend of herbs and spices, making it a flavorful and satisfying low-sodium, low-carb meal. Paired with roasted asparagus, this dish is perfect for a keto-friendly holiday lunch. The salmon is seasoned with lemon, garlic, and fresh herbs, creating a bright, fresh profile, while the asparagus adds a lovely crunch and nutritional boost.

Ingredients:

• 2 salmon fillets
• 1 bunch of asparagus
• 1 tablespoon olive oil
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 teaspoon garlic powder
• 1 teaspoon lemon zest
• Salt substitute (such as potassium chloride), to taste
• Freshly ground black pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper or lightly grease it with olive oil.
3. Trim the ends of the asparagus and arrange them on the baking sheet. Drizzle with olive oil and season with pepper.
4. Place the salmon fillets on the baking sheet next to the asparagus.
5. In a small bowl, mix together parsley, dill, garlic powder, lemon zest, and salt substitute. Sprinkle this herb mixture evenly over the top of the salmon fillets.
6. Bake for 15-20 minutes, until the salmon is cooked through and flakes easily with a fork. The asparagus should be tender but slightly crisp.
7. Serve the herb-crusted salmon alongside the roasted asparagus and enjoy.

This herb-crusted salmon is a perfect holiday lunch option that is both light and satisfying. The combination of healthy fats from the salmon and the fibrous vegetables makes for a well-rounded keto meal. The flavors are fresh and vibrant, perfect for a festive meal that won’t break your low-sodium, low-carb goals. The recipe is quick to prepare, making it ideal for busy holiday schedules.

Cauliflower Rice Stuffed Peppers

These cauliflower rice stuffed peppers are a perfect low-carb, keto-friendly lunch option for a festive holiday meal. The colorful bell peppers are stuffed with a savory mixture of cauliflower rice, lean ground turkey, and a medley of aromatic spices. This dish is flavorful, filling, and nutrient-dense, making it ideal for anyone looking to cut back on sodium and carbs without sacrificing taste.

Ingredients:

• 4 bell peppers (any color)
• 1 small head of cauliflower, grated or processed into rice-sized pieces
• 1/2 lb ground turkey (lean)
• 1 tablespoon olive oil
• 1/2 cup diced onion
• 1 clove garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• Salt substitute, to taste
• 1/4 cup shredded cheese (optional, for topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
3. Heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, cooking until fragrant (about 2-3 minutes).
4. Add the ground turkey to the skillet and cook until browned and fully cooked, breaking it up into crumbles.
5. Stir in the cauliflower rice, cumin, smoked paprika, black pepper, and salt substitute. Cook for another 5 minutes until the cauliflower is tender and the flavors meld.
6. Stuff the mixture into each bell pepper, packing it down gently.
7. If desired, sprinkle the stuffed peppers with shredded cheese and bake for 20 minutes, or until the peppers are tender.
8. Serve hot and enjoy!

Cauliflower rice stuffed peppers are an ideal low-carb, keto-friendly holiday dish. The combination of turkey and cauliflower rice creates a hearty filling that is low in sodium and carbs while being full of flavor. The addition of spices brings warmth and depth to the meal, making it perfect for festive occasions. Whether served as a main dish or a side, these stuffed peppers are a satisfying choice that supports your health goals without compromising on taste.

Keto-Friendly Turkey Lettuce Wraps

These turkey lettuce wraps are a delicious and light holiday lunch option that’s both low in sodium and carbs. Ground turkey, sautéed with fresh vegetables and a blend of spices, is wrapped in crisp lettuce leaves for a refreshing and healthy meal. This recipe is ideal for anyone following a keto lifestyle, as it’s full of lean protein, healthy fats, and fiber, while staying light and satisfying.

Ingredients:

• 1 lb ground turkey
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt substitute, to taste
• Freshly ground black pepper, to taste
• Romaine or butter lettuce leaves for wrapping

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, sautéing until soft (about 4 minutes).
2. Add the ground turkey and cook, breaking it up into crumbles, until fully browned and cooked through.
3. Stir in the minced garlic, cilantro, lime juice, and season with salt substitute and black pepper. Cook for an additional 2 minutes to incorporate all the flavors.
4. Remove the skillet from heat and allow the turkey mixture to cool slightly.
5. Spoon the turkey mixture into lettuce leaves, wrapping them to form a neat bundle.
6. Serve immediately and enjoy!

Keto-friendly turkey lettuce wraps are a refreshing, light option for holiday lunches. The combination of lean turkey, fresh vegetables, and a burst of cilantro and lime offers a healthy, satisfying meal that is low in sodium and carbs. These wraps are versatile, allowing you to customize the filling with other vegetables or herbs. They are quick to prepare, making them a great choice for busy holiday days when you want something healthy and easy to enjoy.

Baked Lemon Garlic Chicken with Zucchini Noodles

This Baked Lemon Garlic Chicken with Zucchini Noodles is a refreshing and flavorful low-carb dish that works perfectly for a holiday lunch. The juicy, tender chicken is marinated in a zesty lemon-garlic mixture, then baked until golden and delicious. Paired with light, sautéed zucchini noodles, this dish is not only keto-friendly but also bursting with fresh, vibrant flavors that feel festive and satisfying.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon dried oregano
• Salt substitute, to taste
• Freshly ground black pepper, to taste
• 2 medium zucchinis, spiralized into noodles
• 1 tablespoon butter

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine olive oil, minced garlic, lemon juice, lemon zest, oregano, salt substitute, and black pepper. Stir well to make a marinade.
3. Coat the chicken breasts in the marinade, cover, and refrigerate for at least 30 minutes.
4. Place the marinated chicken breasts on a baking sheet lined with parchment paper and bake for 25-30 minutes or until the chicken is fully cooked and has an internal temperature of 165°F (75°C).
5. While the chicken bakes, heat butter in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until tender but still slightly crisp.
6. Serve the baked chicken alongside the zucchini noodles, garnished with additional lemon zest or fresh herbs, if desired.

Baked Lemon Garlic Chicken with Zucchini Noodles is a light, yet filling, dish that captures the essence of a holiday meal without the extra carbs or sodium. The citrusy and aromatic chicken pairs beautifully with the delicate zucchini noodles, creating a fresh, low-carb lunch that will keep you energized and satisfied. This dish is perfect for anyone looking for a healthy and delicious alternative to heavier holiday fare.

Shrimp and Avocado Salad with Lime Vinaigrette

This Shrimp and Avocado Salad is a vibrant and refreshing dish that combines the sweetness of shrimp with the creamy texture of avocado, all tossed in a zesty lime vinaigrette. It’s perfect for a light, low-sodium, low-carb lunch, making it an ideal choice for a keto-friendly holiday meal. The ingredients come together quickly, creating a satisfying salad that is full of healthy fats, protein, and fiber.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt substitute, to taste
• Freshly ground black pepper, to taste
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1 small cucumber, diced
• 1 tablespoon fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 tablespoon olive oil (for the vinaigrette)
• 1 teaspoon Dijon mustard (optional)

Instructions:

1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side, or until they are pink and opaque. Sprinkle with garlic powder, salt substitute, and black pepper. Remove from heat and set aside to cool.
2. In a large bowl, combine the diced avocado, cherry tomatoes, cucumber, and cilantro.
3. In a small bowl, whisk together lime juice, olive oil, and Dijon mustard (if using) to make the vinaigrette.
4. Add the cooked shrimp to the salad bowl with the vegetables, then drizzle with the lime vinaigrette. Toss gently to combine.
5. Serve the salad immediately, garnished with additional cilantro if desired.

This Shrimp and Avocado Salad is a perfect holiday lunch option that is light, flavorful, and packed with nutrients. The creamy avocado pairs wonderfully with the tender shrimp, and the lime vinaigrette ties everything together with a tangy, refreshing finish. This low-carb, keto-friendly dish is quick to prepare and offers a satisfying meal that will keep you feeling full and energized without any added sodium or carbs.

Spaghetti Squash Carbonara

This Spaghetti Squash Carbonara is a rich and comforting keto-friendly twist on the traditional pasta dish, perfect for a low-sodium, low-carb holiday lunch. The spaghetti squash serves as a great substitute for pasta, offering a similar texture while being much lower in carbs. The creamy carbonara sauce, made with eggs, cheese, and bacon, gives this dish a rich, indulgent flavor that is both satisfying and light on the waistline.

Ingredients:

• 1 medium spaghetti squash
• 4 slices of bacon, chopped
• 2 large eggs
• 1/4 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 1 teaspoon garlic powder
• Salt substitute, to taste
• Freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Place the halves on a baking sheet, cut-side down, and bake for 35-40 minutes, or until the flesh is tender.
2. While the squash is baking, cook the chopped bacon in a skillet over medium heat until crispy. Remove from heat and set aside, draining any excess fat.
3. In a bowl, whisk together the eggs, Parmesan cheese, heavy cream, garlic powder, salt substitute, and black pepper.
4. Once the squash is cooked, use a fork to scrape the flesh into spaghetti-like strands and transfer it to a large bowl.
5. While the squash is still warm, pour the egg mixture over the spaghetti squash and toss quickly to create a creamy sauce. The heat from the squash will cook the eggs and form a silky carbonara sauce.
6. Add the crispy bacon and toss again. Garnish with fresh parsley and serve immediately.

Spaghetti Squash Carbonara is a deliciously rich yet low-carb alternative to traditional pasta carbonara. This dish offers all the indulgence of a creamy carbonara, thanks to the egg and cheese sauce, but without the carbs and sodium of regular pasta. The crispy bacon adds a savory crunch, making this a perfect, satisfying meal that fits well within a keto or low-sodium diet. It’s a fantastic choice for a holiday lunch that feels special and comforting, while still being healthy and low in carbs.

Baked Chicken Thighs with Garlic Butter Spinach

This Baked Chicken Thighs with Garlic Butter Spinach is a flavorful and hearty low-carb holiday lunch option that is perfect for anyone following a keto or low-sodium diet. The chicken thighs are baked to crispy perfection, while the spinach is sautéed in a rich garlic butter sauce. The combination of tender chicken and savory spinach makes for a satisfying meal that is full of healthy fats and protein without being high in carbs.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 2 teaspoons garlic powder
• Salt substitute, to taste
• Freshly ground black pepper, to taste
• 3 tablespoons butter
• 2 cloves garlic, minced
• 4 cups fresh spinach
• 1 tablespoon lemon juice

Instructions:

1. Preheat the oven to 400°F (200°C). Place the chicken thighs on a baking sheet lined with parchment paper.
2. Drizzle olive oil over the chicken thighs and season with garlic powder, salt substitute, and black pepper. Rub the seasoning into the skin of the chicken.
3. Bake the chicken thighs for 35-40 minutes, or until the skin is crispy and the chicken reaches an internal temperature of 165°F (75°C).
4. While the chicken bakes, heat the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
5. Add the spinach to the skillet, stirring until wilted, about 3-4 minutes. Season with salt substitute and pepper to taste.
6. Stir in the lemon juice for added brightness, and then serve the sautéed spinach alongside the baked chicken thighs.

Baked Chicken Thighs with Garlic Butter Spinach is a deliciously simple and filling dish that is perfect for a low-sodium, low-carb holiday lunch. The crispy skin on the chicken thighs pairs perfectly with the rich and savory garlic butter spinach, making each bite satisfying and flavorful. This meal is easy to prepare, making it an ideal choice for a quick, yet impressive holiday dish that aligns with a keto or low-sodium diet.

Grilled Steak Salad with Avocado and Blue Cheese

This Grilled Steak Salad with Avocado and Blue Cheese is a bold, low-carb lunch that delivers rich flavors with a perfect balance of textures. The juicy grilled steak is paired with creamy avocado and tangy blue cheese, creating a hearty and satisfying salad that is both filling and refreshing. This dish is great for a holiday lunch as it combines protein, healthy fats, and fiber without the excess sodium or carbs.

Ingredients:

• 1 lb flank steak or sirloin steak
• 1 tablespoon olive oil
• Salt substitute, to taste
• Freshly ground black pepper, to taste
• 4 cups mixed greens (arugula, spinach, or lettuce)
• 1 ripe avocado, sliced
• 1/4 cup crumbled blue cheese
• 1/2 small red onion, thinly sliced
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil (for dressing)

Instructions:

1. Preheat the grill or a grill pan to medium-high heat.
2. Rub the steak with olive oil, then season with salt substitute and black pepper.
3. Grill the steak for 4-6 minutes per side, depending on your preferred level of doneness (about 125°F (51°C) for medium-rare).
4. Let the steak rest for 5 minutes, then slice it thinly against the grain.
5. In a large salad bowl, combine the mixed greens, sliced avocado, crumbled blue cheese, and red onion.
6. Drizzle with balsamic vinegar and olive oil, and toss gently to combine.
7. Arrange the sliced steak on top of the salad and serve immediately.

Grilled Steak Salad with Avocado and Blue Cheese is a rich, flavorful dish that makes for a perfect keto-friendly, low-sodium holiday lunch. The combination of tender steak, creamy avocado, and tangy blue cheese creates a satisfying, nutrient-packed meal. The fresh greens and balsamic dressing provide a light, crisp contrast to the richness of the steak, making this salad both indulgent and refreshing. This dish is quick to prepare and is sure to be a hit for those following a low-carb lifestyle.

Eggplant Parmesan (Keto-Friendly)

This Keto-Friendly Eggplant Parmesan is a perfect low-carb, low-sodium alternative to the traditional breaded and fried eggplant parmesan. By using almond flour for a crunchy, low-carb coating and baking the eggplant instead of frying, this dish delivers all the rich, comforting flavors of the classic without the excess carbs. The melted cheese and marinara sauce bring a perfect combination of gooey and savory goodness, making it an ideal holiday lunch.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1/2 cup almond flour
• 1/2 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt substitute, to taste
• Freshly ground black pepper, to taste
• 1 egg, beaten
• 1 cup marinara sauce (low-sodium, no sugar added)
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a shallow bowl, combine almond flour, garlic powder, oregano, salt substitute, and black pepper.
3. Dip each eggplant slice into the beaten egg, then dredge it in the almond flour mixture, pressing to coat evenly.
4. Arrange the coated eggplant slices on the baking sheet and bake for 25-30 minutes, flipping halfway through, until golden brown and tender.
5. Remove the eggplant from the oven and spoon a small amount of marinara sauce onto each slice. Top with shredded mozzarella and a sprinkle of Parmesan cheese.
6. Return to the oven and bake for an additional 5-7 minutes, until the cheese is melted and bubbly.
7. Garnish with fresh basil leaves before serving.

This Keto-Friendly Eggplant Parmesan is a healthier take on the beloved Italian classic. By replacing breadcrumbs with almond flour and baking instead of frying, this version is both low-carb and low-sodium without sacrificing flavor or texture. The rich marinara sauce and melted cheese make this dish a comfort food that fits perfectly into a keto or low-sodium diet. It’s a delicious and satisfying holiday lunch that feels indulgent but is packed with nutritious ingredients.

Turkey and Cheese Lettuce Wraps

These Turkey and Cheese Lettuce Wraps are a simple yet satisfying low-carb holiday lunch. They combine lean turkey breast with creamy cheese and crisp lettuce leaves, making them the perfect handheld meal that is low in sodium and carbs. The refreshing crunch of the lettuce and the savory flavor of turkey and cheese provide a delicious, healthy, and easy-to-prepare option for those on a keto or low-sodium diet.

Ingredients:

• 8 large lettuce leaves (such as romaine or butter lettuce)
• 8 slices of lean turkey breast (nitrate-free, low-sodium)
• 4 slices of cheese (Swiss, cheddar, or mozzarella)
• 1/2 avocado, sliced
• 1 tablespoon Dijon mustard (optional)
• Freshly ground black pepper, to taste

Instructions:

1. Lay the lettuce leaves flat on a clean surface.
2. Place a slice of turkey on each lettuce leaf, followed by a slice of cheese.
3. Add a few slices of avocado on top of the cheese.
4. Drizzle with Dijon mustard if desired, and sprinkle with black pepper to taste.
5. Roll the lettuce up tightly around the filling to form wraps.
6. Serve immediately or refrigerate for later.

Turkey and Cheese Lettuce Wraps are a deliciously light, low-carb alternative to traditional sandwiches. The turkey provides lean protein, while the cheese adds a creamy richness, and the avocado contributes healthy fats and a satisfying texture. The crunchy lettuce wrap keeps everything light and fresh. Perfect for a quick, easy holiday lunch, these wraps are full of flavor and simple to make, offering a healthy option that aligns with keto and low-sodium diets.

Zucchini Lasagna with Ground Beef

This Zucchini Lasagna with Ground Beef is a keto-friendly twist on the classic lasagna, replacing traditional pasta noodles with thinly sliced zucchini. The ground beef is cooked in a savory tomato sauce and layered with a creamy ricotta mixture, creating a hearty and satisfying dish that is low in carbs and sodium. It’s a great option for those looking for a flavorful, low-carb holiday meal that still feels indulgent.

Ingredients:

• 3 medium zucchinis, sliced lengthwise into thin strips
• 1 lb ground beef (lean)
• 1 cup low-sodium marinara sauce (no sugar added)
• 1/2 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• Salt substitute, to taste
• Freshly ground black pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Place the zucchini slices on a paper towel and lightly salt them to draw out excess moisture. Let them sit for 10 minutes, then pat dry.
2. In a skillet, cook the ground beef over medium heat, breaking it into crumbles, until browned. Drain any excess fat.
3. Stir in the marinara sauce, basil, garlic powder, salt substitute, and pepper. Simmer for 5-7 minutes to combine the flavors.
4. In a separate bowl, mix the ricotta cheese, egg, half of the shredded mozzarella, and Parmesan cheese.
5. In a baking dish, layer the zucchini slices, followed by the beef mixture, and then the ricotta cheese mixture. Repeat the layers, finishing with the beef mixture on top.
6. Sprinkle the remaining mozzarella cheese over the top and bake for 25-30 minutes, or until the cheese is melted and bubbly.
7. Let the lasagna cool for a few minutes before slicing and serving.

Zucchini Lasagna with Ground Beef is a fantastic low-carb, keto-friendly alternative to traditional lasagna. The zucchini serves as a perfect stand-in for pasta, and the rich beef and tomato sauce, combined with creamy ricotta and mozzarella, create a hearty and flavorful meal. It’s a filling dish that is easy to make and perfect for a low-sodium holiday lunch. This lasagna is a great option for those who want to enjoy the classic flavors of lasagna without the excess carbs.

Avocado and Tuna Salad Lettuce Wraps

Avocado and Tuna Salad Lettuce Wraps are a quick, healthy, and low-carb lunch that’s perfect for the holiday season. The creamy avocado and flaky tuna are mixed together with a tangy dressing, then wrapped in crisp lettuce leaves for a light and satisfying meal. This dish is rich in healthy fats and protein while being low in sodium, making it an excellent option for a keto-friendly and low-sodium diet.

Ingredients:

• 1 can (5 oz) tuna in water, drained
• 1 ripe avocado, mashed
• 2 tablespoons plain Greek yogurt (unsweetened)
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt substitute, to taste
• Freshly ground black pepper, to taste
• 4 large lettuce leaves (romaine or butter lettuce)
• 1 tablespoon chopped fresh parsley (optional)

Instructions:

1. In a bowl, mash the avocado and combine it with the tuna, Greek yogurt, lemon juice, Dijon mustard, salt substitute, and black pepper.
2. Stir everything together until well combined and the tuna mixture is creamy and smooth.
3. Lay the lettuce leaves flat on a surface and divide the tuna salad evenly among the leaves.
4. Garnish with fresh parsley if desired.
5. Roll up the lettuce leaves tightly around the filling and serve immediately.

vocado and Tuna Salad Lettuce Wraps offer a light, refreshing, and nutritious meal that is perfect for a low-sodium, low-carb lunch. The creamy avocado and protein-rich tuna make this dish both satisfying and flavorful, while the lettuce wraps provide a refreshing crunch. This meal is quick and easy to prepare, making it a great choice for a healthy, keto-friendly lunch that can be enjoyed on busy holiday days. It’s a great way to enjoy a delicious and nutrient-packed meal without compromising on your dietary goals.

Grilled Chicken with Roasted Cauliflower Rice

Grilled Chicken with Roasted Cauliflower Rice is a delicious and low-carb holiday lunch that’s rich in protein and packed with vegetables. The marinated grilled chicken is juicy and flavorful, while the cauliflower rice, roasted with garlic and olive oil, provides a light, rice-like texture with a savory, slightly nutty flavor. This dish is a great option for those looking to enjoy a filling and healthy meal without excess carbs or sodium.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil (for marinade)
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt substitute, to taste
• Freshly ground black pepper, to taste
• 1 medium cauliflower, grated or processed into rice-sized pieces
• 1 tablespoon olive oil (for roasting)
• 1 teaspoon garlic powder
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. In a bowl, combine olive oil, lemon juice, minced garlic, oregano, salt substitute, and black pepper. Add the chicken breasts to the marinade, ensuring they are well-coated. Let the chicken marinate for at least 30 minutes in the refrigerator.
2. Preheat the grill to medium heat. Grill the chicken for 6-8 minutes on each side or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
3. While the chicken is grilling, preheat the oven to 400°F (200°C). On a baking sheet, toss the cauliflower rice with olive oil, garlic powder, salt substitute, and pepper.
4. Roast the cauliflower rice for 15-20 minutes, stirring halfway through, until golden brown and tender.
5. Serve the grilled chicken alongside the roasted cauliflower rice, garnished with fresh parsley.

Grilled Chicken with Roasted Cauliflower Rice is a satisfying, low-carb holiday meal that feels indulgent without the excess calories and sodium. The grilled chicken is juicy and full of flavor, while the roasted cauliflower rice provides a great substitute for traditional grains, offering a light yet hearty base. This dish is not only nutritious and keto-friendly but also quick and easy to prepare, making it perfect for a busy holiday lunch that will leave you feeling full and energized.

Salmon Salad with Avocado and Cucumber

This Salmon Salad with Avocado and Cucumber is a light and refreshing low-carb dish perfect for a healthy holiday lunch. The rich, fatty salmon is paired with creamy avocado, crisp cucumber, and a simple lemon dressing to create a bright and satisfying salad. Packed with omega-3s, healthy fats, and protein, this dish is an excellent option for anyone looking for a nutritious and keto-friendly meal without added sodium or carbs.

Ingredients:

• 2 salmon fillets (6 oz each)
• 1 tablespoon olive oil (for cooking)
• Salt substitute, to taste
• Freshly ground black pepper, to taste
• 1 ripe avocado, diced
• 1/2 cucumber, sliced
• 1/2 small red onion, thinly sliced
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil (for dressing)
• Fresh dill, for garnish

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season the salmon fillets with salt substitute and black pepper, and cook for 4-5 minutes per side, or until the salmon is fully cooked and flakes easily with a fork.
2. While the salmon is cooking, combine the avocado, cucumber, and red onion in a large salad bowl.
3. In a small bowl, whisk together lemon juice, olive oil, salt substitute, and pepper to make the dressing.
4. Once the salmon is cooked, flake it into large pieces and add it to the salad.
5. Drizzle the dressing over the salad and gently toss to combine. Garnish with fresh dill before serving.

Salmon Salad with Avocado and Cucumber is a refreshing and nutrient-packed meal that’s perfect for a low-sodium, low-carb holiday lunch. The combination of tender salmon, creamy avocado, and crisp cucumber creates a delicious contrast of textures and flavors. The simple lemon dressing adds a fresh tang that brings everything together. This meal is rich in healthy fats and protein, making it a filling, satisfying dish that aligns perfectly with keto or low-sodium diets.

Egg Salad with Spinach and Tomatoes

This Egg Salad with Spinach and Tomatoes is a simple, flavorful, and low-carb lunch option that’s both hearty and healthy. The creamy egg salad, made with hard-boiled eggs and a touch of mustard, is served over a bed of fresh spinach and juicy tomatoes. This dish is a great source of protein and healthy fats while keeping the carbs and sodium in check, making it ideal for a keto or low-sodium holiday meal.

Ingredients:

• 4 large eggs, hard-boiled and peeled
• 2 tablespoons plain Greek yogurt (unsweetened)
• 1 tablespoon Dijon mustard
• Salt substitute, to taste
• Freshly ground black pepper, to taste
• 1 cup fresh spinach leaves
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon fresh chives, chopped (optional)

Instructions:

1. Chop the hard-boiled eggs into small pieces and place them in a bowl.
2. Add the Greek yogurt, Dijon mustard, salt substitute, and black pepper to the eggs. Mix until well combined and creamy.
3. Arrange the fresh spinach leaves and halved cherry tomatoes on a plate or in a bowl.
4. Spoon the egg salad on top of the spinach and tomatoes.
5. Garnish with chopped chives if desired, and serve immediately.

Egg Salad with Spinach and Tomatoes is a light, nutrient-packed dish that is perfect for a keto-friendly, low-sodium holiday lunch. The creamy egg salad pairs perfectly with the freshness of the spinach and tomatoes, making each bite both satisfying and refreshing. This simple, yet flavorful dish is rich in protein and healthy fats, offering a filling meal without the excess carbs. It’s easy to prepare, making it a great choice for a quick and healthy lunch that won’t compromise on flavor.’

Note: More recipes are coming soon!