25+ Easy Saturday Low Sodium Sugar Free Recipes You Must Try

Saturdays are the perfect opportunity to indulge in new recipes and enjoy a leisurely, yet nourishing, weekend meal.

But if you’re watching your sodium and sugar intake, finding delicious recipes that meet your dietary goals can be a challenge.

Whether you’re striving for heart health, weight management, or simply looking to adopt a healthier lifestyle, a low-sodium, sugar-free diet doesn’t have to be bland or boring.

In this article, we’ve rounded up over 25 exciting and nutritious Saturday recipes that are low in sodium and free from added sugars.

These dishes are packed with vibrant flavors, fresh ingredients, and plenty of nutrients, making them ideal for your next weekend meal.

From light salads to hearty mains, these recipes will keep your taste buds satisfied without compromising your health goals.

So, grab your apron, and let’s get cooking with these wholesome, delicious dishes that will transform your Saturdays into a nourishing culinary experience.

25+ Easy Saturday Low Sodium Sugar Free Recipes You Must Try

Embracing a low-sodium, sugar-free lifestyle doesn’t mean sacrificing flavor or variety in your meals.

With these 25+ Saturday recipes, you can create meals that are not only healthy but also packed with vibrant and satisfying flavors.

Whether you’re cooking for yourself, your family, or friends, these dishes will help you stay on track with your health goals while still enjoying the joy of cooking and eating.

By focusing on whole foods like vegetables, lean proteins, legumes, and healthy fats, you can create dishes that are full of natural flavors and nutrients, all while keeping sodium and sugar levels to a minimum.

So, the next time Saturday rolls around, try one (or more!) of these delicious recipes and treat yourself to a wholesome, guilt-free meal that will nourish your body and delight your taste buds.

Grilled Lemon Herb Chicken

This Grilled Lemon Herb Chicken is a versatile dish packed with flavor but light on sodium and sugar. Perfect for a weekend barbecue or a simple dinner, it combines fresh herbs, tangy lemon, and a hint of garlic to create a vibrant, health-conscious meal. The natural flavors shine through, making it a delightful option for anyone prioritizing low-sodium and sugar-free eating.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 lemons (juice and zest)
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)

Instructions:

1. In a small bowl, whisk together the lemon juice, zest, olive oil, garlic, oregano, thyme, black pepper, and red pepper flakes.
2. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Ensure the chicken is well-coated. Marinate in the refrigerator for at least 30 minutes or up to 4 hours.
3. Preheat your grill to medium-high heat.
4. Remove the chicken from the marinade and discard the remaining liquid.
5. Grill the chicken for 6-8 minutes per side or until the internal temperature reaches 165°F (74°C).
6. Let the chicken rest for 5 minutes before serving.

This Grilled Lemon Herb Chicken pairs well with steamed vegetables, quinoa, or a fresh garden salad. The simplicity of this recipe allows the natural, wholesome flavors to stand out while keeping your meal healthy and satisfying. Enjoy this guilt-free dish with friends and family!

Zucchini Noodles with Avocado Pesto

Zucchini Noodles with Avocado Pesto is a vibrant, nutrient-packed dish that’s as satisfying as it is wholesome. By swapping traditional pasta for zucchini noodles, this recipe is low-carb, sodium-conscious, and completely sugar-free. The creamy avocado pesto delivers a rich, indulgent flavor without relying on added salt or sugar.

Ingredients:

• 4 medium zucchinis, spiralized
• 1 ripe avocado
• 1/4 cup unsalted walnuts
• 1/4 cup fresh basil leaves
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 garlic cloves
• 1/4 teaspoon black pepper

Instructions:

1. Spiralize the zucchinis into noodle shapes using a spiralizer or julienne peeler.
2. In a food processor, combine the avocado, walnuts, basil, olive oil, lemon juice, garlic, and black pepper. Blend until smooth and creamy.
3. Heat a large skillet over medium heat and lightly sauté the zucchini noodles for 2-3 minutes, just until warmed.
4. Toss the warm zucchini noodles with the avocado pesto until evenly coated.
5. Serve immediately, garnished with extra basil leaves or a sprinkle of crushed walnuts if desired.

This dish is a delicious way to incorporate more vegetables into your diet without compromising on taste. Whether you serve it as a main course or a side, Zucchini Noodles with Avocado Pesto is sure to please your palate and nourish your body.

Baked Cinnamon-Spiced Apples

These Baked Cinnamon-Spiced Apples are a warm and comforting dessert alternative to sugary treats. Naturally sweetened with the apples’ inherent sweetness and enhanced by aromatic cinnamon, this recipe delivers all the indulgence of a classic baked dessert while being low-sodium and sugar-free.

Ingredients:

• 4 medium apples (such as Gala or Fuji)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened apple juice
• 2 tablespoons finely chopped unsalted nuts (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Core the apples, creating a hollow center but leaving the bottom intact.
3. In a small bowl, mix the cinnamon, nutmeg, and vanilla extract. Rub the mixture into the apples’ insides and outsides.
4. Place the apples in a baking dish and pour the apple juice into the bottom of the dish.
5. Bake for 30-35 minutes, basting occasionally with the apple juice, until the apples are tender.
6. If desired, sprinkle with chopped nuts before serving for added crunch.

This simple, wholesome dessert captures the essence of fall and is perfect for a cozy Saturday treat. These Baked Cinnamon-Spiced Apples offer a guilt-free way to enjoy a sweet ending to your meal without added sugars or unnecessary sodium.

Roasted Garlic and Herb Cauliflower Steaks

Roasted Garlic and Herb Cauliflower Steaks are a hearty yet healthy alternative to traditional meat dishes. This low-sodium, sugar-free recipe uses simple ingredients like garlic, olive oil, and fresh herbs to enhance the natural flavor of cauliflower. The roasting process brings out a rich, caramelized taste, making this dish a satisfying option for vegetarians or anyone looking for a low-carb meal.

Ingredients:

• 1 large cauliflower head
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the cauliflower into 1-inch thick steaks, keeping the stem intact to hold the florets together.
3. In a small bowl, mix the olive oil, minced garlic, rosemary, thyme, black pepper, and smoked paprika.
4. Brush both sides of each cauliflower steak with the olive oil mixture.
5. Place the steaks on a baking sheet lined with parchment paper.
6. Roast in the oven for 20-25 minutes, flipping halfway through, until the cauliflower is golden and tender.
7. Garnish with fresh parsley and serve immediately.

These Roasted Garlic and Herb Cauliflower Steaks are a flavorful and nutritious dish that pairs beautifully with a wide range of side dishes, like quinoa, rice, or a fresh salad. Their savory, garlic-infused taste makes them a perfect choice for a low-sodium, sugar-free meal that’s full of flavor and texture.

Stuffed Bell Peppers with Quinoa and Black Beans

Stuffed Bell Peppers with Quinoa and Black Beans are a colorful, filling, and nutritious option for a low-sodium, sugar-free dinner. The quinoa and black beans provide a hearty base, while the bell peppers add a natural sweetness, making for a balanced, flavorful meal. This dish is also customizable, allowing you to add or omit ingredients based on personal preferences or dietary needs.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 1 1/2 cups low-sodium vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, cover, and reduce heat to low. Simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
4. In a skillet, heat a little olive oil over medium heat. Sauté the onion and garlic until softened, about 5 minutes.
5. Add the cooked quinoa, black beans, cumin, coriander, and black pepper to the skillet. Stir to combine.
6. Stuff the bell peppers with the quinoa and bean mixture, packing it tightly.
7. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes, until the peppers are tender.
8. Garnish with fresh cilantro before serving.

These Stuffed Bell Peppers are a satisfying, protein-packed meal that’s both filling and full of flavor. The combination of quinoa and black beans creates a nutritious, plant-based filling that will leave you feeling full without the added sodium or sugar. This dish is perfect for meal prep or as a colorful addition to any meal.

Spaghetti Squash with Roasted Tomato Basil Sauce

Spaghetti Squash with Roasted Tomato Basil Sauce is a delicious and low-calorie alternative to traditional pasta dishes. By replacing pasta with spaghetti squash, this meal is light and refreshing, while still offering all the comforting flavors of a hearty Italian dish. The homemade roasted tomato basil sauce is sugar-free and low-sodium, making this a healthy, flavorful option for any night of the week.

Ingredients:

• 1 medium spaghetti squash
• 4 medium tomatoes, quartered
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon black pepper
• 1/4 cup fresh basil leaves, chopped
• 1 tablespoon balsamic vinegar (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and season with black pepper.
3. Place the squash halves cut-side down on a baking sheet and roast for 30-35 minutes, or until the squash is tender and easily shredded with a fork.
4. Meanwhile, on another baking sheet, toss the quartered tomatoes with olive oil, garlic, oregano, and basil. Roast in the oven for about 20-25 minutes, or until the tomatoes are soft and caramelized.
5. Transfer the roasted tomatoes and any juices to a blender or food processor. Blend until smooth. Add balsamic vinegar if desired.
6. Once the spaghetti squash is done, use a fork to scrape the flesh into strands.
7. Serve the spaghetti squash topped with the roasted tomato basil sauce and chopped fresh basil.

This Spaghetti Squash with Roasted Tomato Basil Sauce is a light and flavorful meal that satisfies cravings for traditional pasta, without the added carbs or sugar. The fresh, homemade sauce brings a burst of rich tomato flavor, while the spaghetti squash provides a satisfying, noodle-like texture. Perfect for anyone seeking a low-sodium, sugar-free dinner option with a comforting Italian flair.

Lemon Garlic Shrimp and Asparagus

Lemon Garlic Shrimp and Asparagus is a simple yet elegant dish that brings together succulent shrimp and tender asparagus with a burst of fresh lemon and garlic. This low-sodium, sugar-free recipe is full of flavor, light on calories, and can be prepared in under 30 minutes, making it perfect for a quick weeknight dinner or a healthy meal on a lazy Saturday.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• Zest and juice of 1 lemon
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• Fresh parsley for garnish

Instructions:

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
2. Add the shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of olive oil and sauté the asparagus for 4-5 minutes, until it’s tender but still crisp.
4. Add the minced garlic to the skillet and cook for an additional minute, being careful not to burn the garlic.
5. Return the shrimp to the skillet, then stir in the lemon zest, lemon juice, black pepper, and red pepper flakes (if using). Toss everything together until well combined and heated through.
6. Garnish with fresh parsley before serving.

This Lemon Garlic Shrimp and Asparagus dish is a perfect balance of protein and vegetables, offering a burst of citrusy brightness with every bite. It’s a simple, healthy meal that’s packed with flavor without the need for added sodium or sugar. Whether served alone or with a side of brown rice or quinoa, it’s sure to become a favorite in your low-sodium, sugar-free recipe collection.

Sweet Potato and Chickpea Salad

The Sweet Potato and Chickpea Salad is a nutrient-dense, low-sodium, and sugar-free meal that is as satisfying as it is colorful. The roasted sweet potatoes provide natural sweetness, while the chickpeas add protein and fiber. Combined with fresh vegetables and a simple dressing, this salad is ideal for meal prepping or as a light lunch or dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground paprika
• 1/4 teaspoon black pepper
• 1 small red onion, diced
• 1 cup spinach leaves
• 1/4 cup fresh cilantro, chopped

For the Dressing:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cumin

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed sweet potatoes and chickpeas in 1 tablespoon of olive oil, ground cumin, paprika, and black pepper.
3. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized.
4. While the vegetables are roasting, prepare the dressing by whisking together olive oil, lemon juice, Dijon mustard, black pepper, and cumin in a small bowl.
5. In a large bowl, combine the roasted sweet potatoes, chickpeas, red onion, spinach, and cilantro.
6. Drizzle the dressing over the salad and toss gently to combine.
7. Serve warm or chilled.

This Sweet Potato and Chickpea Salad is a versatile and flavorful option that can be enjoyed as a main dish or as a side salad. The sweetness of the roasted sweet potatoes pairs perfectly with the savory chickpeas and the tangy dressing, creating a well-balanced and nutrient-rich meal. Plus, it’s a fantastic option for those following a low-sodium, sugar-free diet without sacrificing taste or satisfaction.

Baked Salmon with Dijon and Herb Crust

Baked Salmon with Dijon and Herb Crust is a flavorful, easy-to-make dish that features the rich taste of fresh salmon paired with a zesty mustard herb crust. This low-sodium, sugar-free recipe is high in protein and omega-3 fatty acids, making it a healthy choice for a quick dinner. The combination of Dijon mustard, garlic, and fresh herbs adds a burst of flavor without relying on salt or sugar.

Ingredients:

• 4 salmon fillets
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1/4 teaspoon black pepper
• 1/2 teaspoon lemon zest

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Line a baking sheet with parchment paper or lightly grease it with cooking spray.
3. In a small bowl, mix together the Dijon mustard, parsley, dill, olive oil, garlic, black pepper, and lemon zest.
4. Place the salmon fillets on the prepared baking sheet and spread the Dijon herb mixture evenly over the top of each fillet.
5. Bake the salmon for 12-15 minutes, or until the fish flakes easily with a fork and the internal temperature reaches 145°F (63°C).
6. Serve the salmon with a side of steamed vegetables or a fresh salad.

This Baked Salmon with Dijon and Herb Crust is a simple yet elegant dish that packs a punch of flavor. The Dijon and fresh herbs elevate the salmon, providing a savory, slightly tangy crust that complements the fish beautifully. It’s a perfect meal for anyone following a low-sodium, sugar-free lifestyle while still craving a satisfying and healthy dinner.

Mediterranean Chickpea and Cucumber Salad

This Mediterranean Chickpea and Cucumber Salad is a refreshing, light dish that brings together the vibrant flavors of fresh vegetables, herbs, and protein-rich chickpeas. With a simple olive oil and lemon dressing, it’s naturally low in sodium and sugar, making it the perfect option for a healthy, balanced meal. It’s ideal as a side dish or a main for lunch, providing a burst of freshness and satisfying flavors without overwhelming your taste buds.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup fresh parsley, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1/4 teaspoon black pepper

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, red onion, cherry tomatoes, olives, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, and black pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately or chill in the refrigerator for 30 minutes to enhance the flavors.

This Mediterranean Chickpea and Cucumber Salad is an incredibly versatile dish that can be enjoyed as a light lunch, side dish, or even as a filling snack. The chickpeas provide protein, while the cucumbers and tomatoes add crunch and freshness, making it a satisfying and refreshing option for anyone seeking a low-sodium, sugar-free meal.

Baked Herb-Crusted Chicken Thighs

Baked Herb-Crusted Chicken Thighs are a juicy, flavorful main dish that is both easy to prepare and full of savory herb flavors. This recipe uses a blend of dried herbs, garlic, and olive oil to create a crust on the chicken, resulting in a tender and flavorful meal. The dish is low in sodium and sugar, making it ideal for those watching their intake without sacrificing taste.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 3 tablespoons olive oil
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 lemon, cut into wedges

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix together the olive oil, dried thyme, rosemary, garlic powder, onion powder, black pepper, and paprika.
3. Rub the herb mixture all over the chicken thighs, making sure they are evenly coated.
4. Place the chicken thighs on a baking sheet lined with parchment paper or aluminum foil.
5. Roast the chicken in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
6. Serve the chicken thighs with lemon wedges for a fresh, zesty finish.

These Baked Herb-Crusted Chicken Thighs are a great option for a satisfying, low-sodium, and sugar-free dinner. The herbs infuse the chicken with rich flavors, while the crispy skin adds texture and indulgence. Whether paired with a side of roasted vegetables or a light salad, this dish is sure to become a regular in your healthy meal rotation.

Roasted Butternut Squash and Spinach Salad

Roasted Butternut Squash and Spinach Salad is a hearty yet light salad that combines the sweetness of roasted squash with the freshness of spinach. The addition of a light balsamic dressing enhances the natural flavors of the vegetables without adding sugar or sodium. This dish is perfect for autumn or winter meals and is both comforting and nutritious, providing essential vitamins and minerals.

Ingredients:

• 1 small butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• 4 cups fresh spinach
• 1/4 cup walnuts, chopped (optional)
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed butternut squash in olive oil, cinnamon, nutmeg, and black pepper.
3. Spread the squash on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and caramelized, stirring once halfway through.
4. In a large bowl, combine the fresh spinach and roasted butternut squash.
5. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, and a pinch of black pepper.
6. Drizzle the dressing over the salad and toss gently. If using, sprinkle chopped walnuts on top for added crunch.
7. Serve immediately, or let the salad cool slightly before serving.

This Roasted Butternut Squash and Spinach Salad offers a wonderful mix of textures and flavors. The sweetness of the butternut squash pairs perfectly with the earthy spinach, while the balsamic dressing brings it all together with a touch of tang. It’s a perfect side dish or light meal that is both low in sodium and sugar, making it a healthy and delicious choice for any occasion.

Grilled Portobello Mushrooms with Balsamic Glaze

Grilled Portobello Mushrooms with Balsamic Glaze is a simple yet elegant dish that brings out the umami flavor of the mushrooms. With a touch of balsamic vinegar, garlic, and olive oil, this recipe offers a rich and savory flavor profile, making it a perfect low-sodium, sugar-free option for a plant-based meal. These mushrooms can be enjoyed on their own or served as a side to your favorite protein.

Ingredients:

• 4 large Portobello mushroom caps, cleaned and stems removed
• 2 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 2 garlic cloves, minced
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme
• Fresh parsley for garnish

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, black pepper, and thyme.
3. Brush the mushroom caps with the balsamic mixture, making sure to coat both sides.
4. Place the mushrooms on the grill, gill side down, and cook for 4-5 minutes. Flip them and grill for another 3-4 minutes, until tender.
5. Remove the mushrooms from the grill and drizzle with any remaining balsamic mixture.
6. Garnish with fresh parsley and serve immediately.

Grilled Portobello Mushrooms with Balsamic Glaze are a deliciously satisfying dish that brings out the natural flavors of the mushrooms with a touch of tangy sweetness. Whether served as a main for a vegetarian meal or paired with other sides, this low-sodium, sugar-free dish is a healthy and tasty addition to any meal plan.

Roasted Carrot and Quinoa Salad with Lemon Tahini Dressing

Roasted Carrot and Quinoa Salad with Lemon Tahini Dressing is a flavorful and nourishing dish full of antioxidants and plant-based protein. The earthy, sweet flavor of roasted carrots pairs beautifully with the nutty quinoa, while the lemon tahini dressing adds a creamy, tangy finish. This salad is perfect for a light lunch or as a side dish to a larger meal, offering a satisfying combination of textures and flavors.

Ingredients:

• 4 medium carrots, peeled and sliced
• 1 tablespoon olive oil
• 1 cup quinoa, rinsed
• 2 cups water or low-sodium vegetable broth
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 1/4 cup fresh parsley, chopped

For the Dressing:

• 3 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon olive oil
• 1 tablespoon water (or more for desired consistency)
• 1/4 teaspoon black pepper

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sliced carrots with olive oil, black pepper, and ground cumin. Spread them on a baking sheet in a single layer.
3. Roast the carrots for 20-25 minutes, or until tender and caramelized, stirring halfway through.
4. In a medium saucepan, bring the water or vegetable broth to a boil. Add the quinoa, cover, and reduce the heat. Simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
5. In a small bowl, whisk together the tahini, lemon juice, olive oil, water, and black pepper to make the dressing. Adjust the consistency by adding more water if needed.
6. Once the carrots and quinoa are done, combine them in a large bowl. Drizzle with the lemon tahini dressing and toss gently to combine.
7. Garnish with fresh parsley and serve warm or chilled.

This Roasted Carrot and Quinoa Salad with Lemon Tahini Dressing is a vibrant, nutrient-packed meal that combines the earthy sweetness of roasted carrots with the protein-rich quinoa. The creamy, tangy dressing ties everything together beautifully, making it a satisfying and healthy dish. It’s an excellent choice for a low-sodium, sugar-free meal, perfect for any time of the day.

Cabbage and Apple Slaw with Lemon Mustard Dressing

Cabbage and Apple Slaw with Lemon Mustard Dressing is a crunchy, refreshing salad that combines the sharpness of cabbage with the sweetness of apples. The tangy lemon mustard dressing adds a flavorful zing without the need for sugar or excessive sodium. This slaw is a great side dish or a light meal on its own, offering a satisfying texture and a perfect balance of flavors.

Ingredients:

• 1 small green cabbage, shredded
• 1 red apple, julienned or thinly sliced
• 1/2 small red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped

For the Dressing:

• 2 tablespoons Dijon mustard
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon olive oil
• 1/4 teaspoon black pepper

Instructions:

1. In a large bowl, combine the shredded cabbage, apple slices, red onion, and cilantro.
2. In a small bowl, whisk together the Dijon mustard, lemon juice, apple cider vinegar, olive oil, and black pepper to make the dressing.
3. Drizzle the dressing over the slaw and toss to combine.
4. Let the slaw sit for 10 minutes before serving to allow the flavors to meld.

This Cabbage and Apple Slaw with Lemon Mustard Dressing is a light and flavorful side dish that’s perfect for anyone looking for a low-sodium, sugar-free option. The crunchy cabbage and sweet apple complement each other, while the tangy dressing adds a refreshing and bright finish. It’s a great addition to any meal, especially as a side to grilled meats or sandwiches.

Note: More recipes are coming soon!