25+ Delicious Sunday Low Sodium Low Carb Recipes for a Guilt-Free Meal

Sundays are meant for relaxation, family time, and preparing meals that nourish the body and soul. However, finding recipes that are both flavorful and fit specific dietary needs can be challenging.

If you’re looking for low-sodium, low-carb meal ideas that still pack a punch of taste, you’re in the right place.

Whether you’re trying to reduce your sodium intake or cut back on carbs, this collection of 25+ Sunday Low Sodium, Low Carb Recipes has something for everyone.

From hearty salads and grilled meats to vibrant vegetable dishes, these recipes will help you enjoy a delicious and nutritious Sunday meal without compromising your health goals.

Let’s explore these easy-to-make, guilt-free recipes that are perfect for a healthy start to your week!

25+ Delicious Sunday Low Sodium Low Carb Recipes for a Guilt-Free Meal

Eating low-sodium and low-carb doesn’t mean you have to sacrifice flavor or variety. With these 25+ Sunday Low Sodium, Low Carb Recipes, you can enjoy a wide range of delicious dishes that cater to your dietary needs.

Whether you’re cooking for yourself, your family, or guests, these recipes ensure that everyone can enjoy a satisfying and wholesome meal.

The best part? These dishes are easy to prepare, full of fresh ingredients, and perfect for a relaxing Sunday dinner.

So, why not take advantage of these creative, healthy meals next time you’re planning your weekend menu? Embrace a healthier lifestyle with these vibrant, tasty recipes that make low-sodium and low-carb eating a breeze!

Low Sodium, Low Carb Sunday Roast Chicken Recipe

This Low Sodium, Low Carb Sunday Roast Chicken is a perfect dish for a family meal or a small gathering. It’s packed with flavor from fresh herbs and spices, and it is designed to be both heart-healthy and satisfying. With minimal sodium and carbohydrates, this roast chicken is a great way to enjoy a classic Sunday dinner without compromising your health goals. The succulent chicken pairs wonderfully with a side of roasted veggies or a light salad.

Ingredients

• 1 whole chicken (4-5 pounds)
• 2 tablespoons olive oil
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 1 teaspoon paprika
• ½ teaspoon black pepper
• 1 lemon, halved
• 4 garlic cloves, crushed
• Fresh herbs (rosemary, thyme) for stuffing
• 2 cups low-sodium chicken broth

Instructions

1. Preheat your oven to 375°F (190°C).
2. Pat the chicken dry with paper towels and rub it with olive oil, ensuring it’s evenly coated.
3. In a small bowl, mix garlic powder, onion powder, thyme, rosemary, paprika, and black pepper. Rub this spice mixture over the entire chicken.
4. Stuff the chicken cavity with the halved lemon, crushed garlic cloves, and fresh herbs.
5. Place the chicken on a roasting rack in a roasting pan, breast-side up. Pour the low-sodium chicken broth into the bottom of the pan to keep the chicken moist.
6. Roast the chicken in the preheated oven for 1.5 to 2 hours, or until the internal temperature reaches 165°F (75°C). Baste occasionally with the pan juices.
7. Let the chicken rest for 10 minutes before carving. Serve with your choice of sides.

This Sunday Roast Chicken is a simple yet flavorful dish that brings a traditional family favorite into the realm of low-sodium and low-carb. The combination of herbs and the natural juices from the chicken results in a tender, juicy roast, perfect for a guilt-free Sunday meal. Pair it with a refreshing side of steamed vegetables or a low-carb salad for a well-rounded meal. This dish is sure to satisfy your taste buds while keeping you aligned with your health-conscious choices.

Low Sodium, Low Carb Cauliflower Shepherd’s Pie Recipe

This Low Sodium, Low Carb Cauliflower Shepherd’s Pie is a delightful twist on the classic comfort food. Instead of mashed potatoes, a creamy cauliflower mash forms the topping, while a hearty vegetable and lean ground turkey mixture serves as the base. The dish is hearty, flavorful, and low in both sodium and carbs, making it an excellent option for those looking to enjoy a nutritious and satisfying meal on a Sunday.

Ingredients

• 1 medium cauliflower, chopped into florets
• 1 tablespoon olive oil
• 1 pound lean ground turkey
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup low-sodium vegetable broth
• 1 cup frozen peas
• 1 carrot, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ½ teaspoon black pepper
• 1 tablespoon tomato paste
• 2 tablespoons low-fat cream cheese
• Salt substitute, to taste (optional)

Instructions

1. Steam the cauliflower florets until tender, about 10-12 minutes. Mash them with olive oil, low-fat cream cheese, black pepper, and salt substitute (if using). Set aside.
2. In a large skillet, cook the ground turkey over medium heat until browned, about 5-7 minutes.
3. Add the chopped onion, minced garlic, diced carrot, and peas to the skillet. Cook for another 5 minutes until the vegetables are softened.
4. Stir in the vegetable broth, tomato paste, thyme, and rosemary. Let the mixture simmer for about 10 minutes, allowing the flavors to meld together.
5. Preheat the oven to 375°F (190°C).
6. Spread the turkey and vegetable mixture into a 9×9-inch baking dish. Top with the cauliflower mash, spreading it evenly over the mixture.
7. Bake in the oven for 20-25 minutes, until the top is golden brown. Let cool for a few minutes before serving.

This Cauliflower Shepherd’s Pie is an ideal Sunday meal for those looking to enjoy comfort food without the excess carbs or sodium. The cauliflower mash provides a creamy and satisfying topping, while the turkey and vegetable filling is both filling and nutritious. It’s a dish that will appeal to the whole family, offering both flavor and health benefits. Perfect for a cozy Sunday dinner, this recipe proves that you don’t need high sodium or carbs to create a hearty, flavorful meal.

Low Sodium, Low Carb Zucchini Noodles with Pesto Recipe

This Low Sodium, Low Carb Zucchini Noodles with Pesto recipe offers a light, fresh, and flavorful alternative to traditional pasta dishes. Zucchini noodles, or “zoodles,” are used as a base, providing a crunchy and low-carb alternative to pasta. Paired with a homemade pesto made from fresh basil, olive oil, garlic, and pine nuts, this dish is perfect for a Sunday lunch or dinner that won’t leave you feeling sluggish.

Ingredients

• 4 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 2 tablespoons pine nuts
• 2 garlic cloves
• 2 tablespoons nutritional yeast (optional, for added flavor)
• ¼ cup olive oil
• ¼ teaspoon black pepper
• Salt substitute, to taste (optional)
• 1 tablespoon lemon juice
• Fresh parmesan, grated (optional, for topping)

Instructions

1. Using a spiralizer, turn the zucchinis into noodles. Set aside.
2. In a food processor, combine basil, pine nuts, garlic, nutritional yeast (if using), black pepper, lemon juice, and olive oil. Pulse until smooth, scraping down the sides as needed.
3. In a large skillet, heat the pesto mixture over medium heat for 1-2 minutes, stirring occasionally.
4. Add the zucchini noodles to the skillet and toss them in the pesto until well-coated. Cook for about 3-4 minutes, until the noodles are tender but still have a slight crunch.
5. Serve immediately, topping with fresh parmesan if desired.

Zucchini Noodles with Pesto is a refreshing, low-sodium, and low-carb meal that packs a punch in both flavor and nutrition. The pesto brings a burst of herby goodness, while the zucchini noodles provide a light yet satisfying base. This dish is perfect for a light Sunday meal, offering all the flavors of a classic pasta dish without the carbs or sodium. Whether you’re looking for a quick lunch or a light dinner, this recipe is a healthy, delicious option that will leave you feeling great.

Low Sodium, Low Carb Grilled Salmon with Asparagus Recipe

This Low Sodium, Low Carb Grilled Salmon with Asparagus is a nutrient-packed dish perfect for a Sunday meal. The salmon is rich in omega-3 fatty acids, while the asparagus provides fiber, vitamins, and minerals. Grilled to perfection with minimal seasoning, this recipe keeps sodium levels low and enhances the natural flavors of the ingredients. It’s light, healthy, and easy to prepare, making it a great choice for anyone watching their sodium and carb intake.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1 bunch of fresh asparagus, trimmed
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 2 teaspoons garlic powder
• 1 teaspoon black pepper
• Fresh dill or parsley for garnish (optional)

Instructions

1. Preheat the grill to medium heat.
2. Drizzle the salmon fillets and asparagus with olive oil, then season with garlic powder and black pepper.
3. Place the salmon on the grill, skin-side down, and grill for about 4-6 minutes per side, or until the fish is cooked through and flakes easily with a fork.
4. While the salmon is grilling, place the asparagus on the grill. Grill for 3-4 minutes, turning occasionally until tender and lightly charred.
5. Drizzle lemon juice over the salmon fillets and asparagus before serving. Garnish with fresh dill or parsley if desired.

This Grilled Salmon with Asparagus recipe is the epitome of a healthy, low-sodium, low-carb Sunday meal. The natural flavors of the fish and vegetables are allowed to shine, and the simple yet delicious seasoning makes it a light yet satisfying dish. Whether you’re following a specific diet or just want to enjoy a wholesome meal, this dish delivers on both taste and nutrition. It’s a fantastic option for a fresh, clean, and energizing meal that won’t leave you feeling weighed down.

Low Sodium, Low Carb Stuffed Bell Peppers Recipe

These Low Sodium, Low Carb Stuffed Bell Peppers are a great way to enjoy a filling meal that’s both nutritious and delicious. The bell peppers are filled with a mixture of lean ground turkey, cauliflower rice, and fresh vegetables, offering a healthy alternative to traditional stuffed peppers with rice. With minimal carbs and sodium, this dish is perfect for a Sunday dinner, providing all the comfort without the guilt.

Ingredients

• 4 large bell peppers (red, yellow, or green), tops removed and seeds discarded
• 1 tablespoon olive oil
• 1 pound ground turkey (preferably lean)
• 1 cup cauliflower rice (fresh or frozen)
• 1 small onion, chopped
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 cup diced tomatoes (no salt added)
• ½ teaspoon black pepper
• Salt substitute, to taste (optional)
• Fresh parsley for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the ground turkey and cook until browned, breaking it apart as it cooks.
3. Add the chopped onion and garlic to the skillet, cooking for an additional 3-4 minutes until softened.
4. Stir in the cauliflower rice, diced tomatoes, oregano, basil, black pepper, and salt substitute (if using). Let the mixture simmer for about 5-7 minutes, allowing the flavors to blend.
5. Stuff the bell peppers with the turkey and cauliflower rice mixture, pressing down lightly to pack them.
6. Place the stuffed peppers in a baking dish and cover with aluminum foil. Bake for 30 minutes, then remove the foil and bake for an additional 10 minutes until the peppers are tender.
7. Garnish with fresh parsley before serving.

These Stuffed Bell Peppers are a fantastic Sunday dinner option that’s both filling and healthy. The cauliflower rice serves as a low-carb substitute for traditional rice, while the lean ground turkey keeps the dish light yet satisfying. Packed with flavor and nutrients, this dish is perfect for anyone looking to reduce sodium and carb intake while enjoying a comforting meal. The simplicity and versatility of this recipe make it a great addition to your Sunday dinner rotation.

Low Sodium, Low Carb Eggplant Parmesan Recipe

This Low Sodium, Low Carb Eggplant Parmesan is a healthier take on the classic Italian dish, replacing breaded and fried eggplant with roasted slices for a lighter, low-carb alternative. Topped with a homemade marinara sauce and fresh mozzarella, it delivers all the flavor without the excess carbs or sodium. Perfect for a cozy Sunday dinner, this dish is both indulgent and nutritious.

Ingredients

• 2 medium eggplants, sliced into ¼-inch rounds
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 ½ cups low-sodium marinara sauce (homemade or store-bought)
• 1 cup fresh mozzarella, shredded
• Fresh basil leaves for garnish (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Arrange the eggplant slices on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with garlic powder, oregano, and basil.
3. Roast the eggplant slices in the preheated oven for about 20 minutes, flipping halfway through, until golden and tender.
4. While the eggplant is roasting, heat the marinara sauce in a saucepan over low heat.
5. Once the eggplant slices are done, spread a small amount of marinara sauce in the bottom of a baking dish. Layer the roasted eggplant slices on top of the sauce.
6. Spoon more marinara sauce over the eggplant and sprinkle with shredded mozzarella.
7. Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
8. Garnish with fresh basil leaves before serving.

This Low Sodium, Low Carb Eggplant Parmesan offers a flavorful, healthier alternative to the traditional recipe. The roasted eggplant provides a tender, savory base, while the marinara sauce and fresh mozzarella add richness and depth. By skipping the breading and frying, this dish significantly reduces the carb and sodium content, making it a perfect option for a satisfying and health-conscious Sunday meal. It’s a great choice for vegetarians or anyone looking to enjoy classic comfort food without the guilt.

Low Sodium, Low Carb Zucchini Noodles with Pesto Recipe

These Low Sodium, Low Carb Zucchini Noodles with Pesto are a delicious and fresh alternative to traditional pasta. Zucchini noodles (or “zoodles”) serve as the base, providing a low-carb and nutrient-packed option. The homemade pesto, made from fresh basil, garlic, and a touch of olive oil, adds a burst of flavor without the added sodium. This dish is perfect for a Sunday meal that’s light yet satisfying, full of healthy fats, and low in carbs.

Ingredients

• 4 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 2 tablespoons olive oil
• 1 tablespoon pine nuts or walnuts
• 1 garlic clove
• 1 tablespoon lemon juice
• ½ teaspoon black pepper
• Salt substitute, to taste (optional)
• ¼ cup Parmesan cheese (optional for garnish)

Instructions

1. Using a spiralizer, turn the zucchinis into noodles. Set them aside on a paper towel to absorb excess moisture.
2. In a food processor or blender, combine the basil, olive oil, pine nuts, garlic, lemon juice, black pepper, and salt substitute (if using). Blend until smooth.
3. Heat a large pan over medium heat and add the zucchini noodles. Cook for 2-3 minutes, stirring frequently, until slightly tender but still firm.
4. Remove from heat and toss the noodles with the pesto sauce, ensuring the noodles are well-coated.
5. Garnish with Parmesan cheese, if desired, and serve immediately.

Zucchini Noodles with Pesto is a light, refreshing, and low-carb option for anyone looking to enjoy a flavorful Sunday meal without the heavy carbs. The pesto is rich in healthy fats from olive oil and nuts, while the zucchini noodles provide a satisfying texture without the added calories. This dish is perfect for those on a low-sodium or low-carb diet, offering a healthy dose of antioxidants and fiber. It’s a perfect way to enjoy a fresh, vegetable-based pasta alternative while still indulging in bold flavors.

Low Sodium, Low Carb Chicken Lettuce Wraps Recipe

These Low Sodium, Low Carb Chicken Lettuce Wraps are an easy and flavorful dish that’s perfect for a Sunday meal. Using lean ground chicken as the base, the wraps are full of protein and low in carbs. The crisp lettuce serves as a refreshing alternative to traditional tortillas or buns, and a simple homemade sauce adds a touch of sweetness and spice without extra sodium. These wraps are light, healthy, and ideal for anyone following a low-sodium, low-carb lifestyle.

Ingredients

• 1 lb ground chicken (lean)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 medium carrot, julienned
• 1 tablespoon low-sodium soy sauce or coconut aminos
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger
• 12 large lettuce leaves (such as butter or Romaine)
• Fresh cilantro, for garnish (optional)
• Sriracha or hot sauce (optional, for extra heat)

Instructions

1. In a large skillet, heat olive oil over medium heat. Add the ground chicken and cook, breaking it apart with a spatula, until fully cooked through, about 6-8 minutes.
2. Add the chopped onion and minced garlic to the skillet, cooking for 2-3 minutes until softened.
3. Stir in the julienned carrot, low-sodium soy sauce, rice vinegar, sesame oil, and grated ginger. Cook for an additional 2-3 minutes until the vegetables are tender.
4. Remove from heat and let the mixture cool slightly.
5. To assemble the wraps, place a few spoonfuls of the chicken mixture onto the center of each lettuce leaf. Garnish with cilantro and drizzle with sriracha if desired.
6. Serve immediately, enjoying the wraps as a light and flavorful meal.

These Chicken Lettuce Wraps are a perfect low-sodium, low-carb dish that’s both healthy and satisfying. The lean ground chicken provides protein, while the crisp lettuce offers a refreshing, crunchy texture. With the addition of flavorful ingredients like garlic, ginger, and sesame oil, these wraps are a great choice for a Sunday meal when you want something light yet delicious. The customizable toppings like cilantro and sriracha allow you to adjust the flavor to your taste while keeping the dish low in sodium and carbs. It’s a perfect, portable meal that’s also easy to prepare.

Low Sodium, Low Carb Cauliflower Fried Rice Recipe

This Low Sodium, Low Carb Cauliflower Fried Rice is a healthy and flavorful twist on traditional fried rice. By substituting cauliflower rice for regular rice, this dish is significantly lower in carbs and calories. The combination of vegetables, scrambled egg, and low-sodium soy sauce makes this dish a great option for a Sunday dinner. Packed with fiber, vitamins, and minerals, it’s a satisfying, nutritious meal that is easy to make and full of flavor.

Ingredients

• 1 medium head of cauliflower, grated or riced
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 cup mixed vegetables (such as peas, carrots, and bell pepper)
• 2 garlic cloves, minced
• 2 eggs, scrambled
• 2 tablespoons low-sodium soy sauce or coconut aminos
• 1 teaspoon sesame oil
• 1/2 teaspoon black pepper
• Green onions, for garnish (optional)

Instructions

1. To rice the cauliflower, chop the head into florets and pulse in a food processor until it resembles rice-sized grains. Alternatively, you can purchase pre-riced cauliflower.
2. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
3. Add the mixed vegetables and garlic to the skillet, cooking for another 3-4 minutes until the vegetables are tender.
4. Push the vegetables to the side of the skillet and scramble the eggs in the empty space, breaking them apart as they cook.
5. Stir in the riced cauliflower, soy sauce, sesame oil, and black pepper. Cook for 5-7 minutes, stirring frequently, until the cauliflower is tender and slightly crispy.
6. Garnish with green onions before serving.

This Low Sodium, Low Carb Cauliflower Fried Rice is a fantastic option for anyone looking to enjoy a lighter, healthier version of a favorite takeout dish. The cauliflower rice provides a low-carb, high-fiber base, while the vegetables and scrambled eggs offer a hearty and nutritious meal. The use of low-sodium soy sauce and sesame oil adds depth of flavor without the added sodium. This dish is perfect for a Sunday dinner when you want something comforting yet healthy, and it can easily be customized with your favorite vegetables. It’s a satisfying meal that will keep you full without weighing you down.

Low Sodium, Low Carb Baked Lemon Herb Salmon Recipe

This Low Sodium, Low Carb Baked Lemon Herb Salmon is a simple yet elegant dish that’s full of healthy fats and flavor. Salmon is an excellent source of omega-3 fatty acids, and by baking it with fresh lemon, herbs, and olive oil, you get a juicy, tender fish without the extra sodium or carbs. This recipe is perfect for a Sunday dinner when you want a light, healthy meal that’s quick to prepare but still feels indulgent.

Ingredients

• 4 salmon fillets
• 2 tablespoons olive oil
• 1 lemon, sliced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper or foil. Drizzle the olive oil over the fillets.
3. Sprinkle the oregano, thyme, garlic powder, and black pepper evenly over the fish.
4. Lay lemon slices on top of the fillets and bake for 15-20 minutes, or until the salmon flakes easily with a fork.
5. Garnish with fresh parsley before serving.

This Baked Lemon Herb Salmon is an incredibly easy and flavorful way to enjoy a low-sodium, low-carb meal. The lemon and herbs complement the natural richness of the salmon, while the olive oil provides healthy fats. The dish is light yet filling, making it an ideal choice for a Sunday dinner. It’s a great way to nourish your body with essential nutrients like omega-3s while keeping the sodium and carbs in check. This recipe is versatile too—feel free to swap the herbs for your favorites or add a side of steamed vegetables to complete the meal.

Low Sodium, Low Carb Stuffed Bell Peppers Recipe

These Low Sodium, Low Carb Stuffed Bell Peppers are a perfect healthy meal for a Sunday. They’re filled with a flavorful mixture of ground turkey, cauliflower rice, and spices, offering a low-carb, low-sodium alternative to traditional stuffed peppers. The combination of lean protein and vegetables makes this a well-balanced meal, and the bright bell peppers add a sweet, crunchy contrast. This dish is customizable and perfect for meal prepping too.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground turkey (lean)
• 1 cup cauliflower rice (or pre-riced cauliflower)
• 1 small onion, diced
• 1 garlic clove, minced
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped
• 1/2 cup low-fat shredded cheese (optional for topping)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, cook the ground turkey over medium heat until browned and cooked through, about 6-8 minutes.
3. Add the onion and garlic to the skillet and cook for 2-3 minutes, until softened.
4. Stir in the cauliflower rice, paprika, cumin, chili powder, and black pepper. Cook for an additional 5 minutes, mixing well.
5. Stuff the bell peppers with the turkey and cauliflower rice mixture, pressing down lightly to pack them tightly.
6. Place the stuffed peppers in a baking dish and cover with foil. Bake for 20 minutes.
7. If using cheese, sprinkle the shredded cheese on top of each stuffed pepper and bake uncovered for an additional 5 minutes, until the cheese is melted.
8. Garnish with fresh cilantro before serving.

These Low Sodium, Low Carb Stuffed Bell Peppers are a delicious, filling, and nutritious meal that’s perfect for a Sunday. The cauliflower rice keeps the dish low-carb while the ground turkey provides lean protein. The spices add warmth and depth, while the bell peppers add a burst of color and natural sweetness. This dish is low in sodium, making it suitable for anyone looking to reduce their salt intake. It’s an easy, hearty meal that’s perfect for busy weeks ahead, as the stuffed peppers can also be stored for leftovers or meal prep.

Low Sodium, Low Carb Eggplant Parmesan Recipe

This Low Sodium, Low Carb Eggplant Parmesan is a healthier version of the classic Italian dish. By using almond flour instead of breadcrumbs, this recipe significantly reduces the carbs, and with a simple homemade marinara sauce, it’s easy to keep the sodium low too. The eggplant becomes tender and flavorful as it bakes, and the melted cheese on top adds richness to every bite. This dish is ideal for a comforting, low-carb Sunday meal.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch thick rounds
• 1 cup almond flour
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1/2 teaspoon black pepper
• 1 egg, beaten
• 1 ½ cups low-sodium marinara sauce (store-bought or homemade)
• 1 cup part-skim mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated (optional)
• Fresh basil, chopped (for garnish)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Set up a breading station: In one shallow bowl, combine the almond flour, garlic powder, dried basil, and black pepper. In another bowl, beat the egg.
3. Dip each eggplant slice into the egg, then coat it in the almond flour mixture. Place the breaded eggplant slices on a baking sheet lined with parchment paper.
4. Bake the eggplant slices for 20 minutes, flipping halfway through, until golden brown and crispy.
5. In a baking dish, layer half of the baked eggplant slices, followed by half of the marinara sauce and half of the shredded mozzarella cheese. Repeat the layers with the remaining ingredients.
6. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh basil before serving.

This Low Sodium, Low Carb Eggplant Parmesan is a flavorful and healthier alternative to the traditional dish. Using almond flour instead of breadcrumbs and homemade or low-sodium marinara sauce helps keep the carbs and sodium low. The eggplant slices are perfectly tender and crispy, making this dish a satisfying choice for those following a low-carb or low-sodium diet. It’s ideal for a Sunday meal when you’re craving comfort food without the excess carbs and salt. Plus, it can be easily made in advance, making it a great option for meal prepping throughout the week.

Low Sodium, Low Carb Zucchini Noodles with Pesto Recipe

This Low Sodium, Low Carb Zucchini Noodles with Pesto recipe is a refreshing and healthy take on traditional pasta dishes. Zucchini noodles, also known as “zoodles,” are a great low-carb alternative to pasta, while the homemade pesto sauce adds a burst of flavor without the high sodium content. Packed with fresh basil, garlic, and healthy fats from olive oil and pine nuts, this dish is perfect for a light Sunday dinner or a nutritious lunch.

Ingredients

• 4 medium zucchinis, spiralized into noodles
• 1/2 cup fresh basil leaves
• 2 tablespoons pine nuts
• 2 garlic cloves
• 1/4 cup extra virgin olive oil
• 1/4 cup Parmesan cheese, grated (optional for topping)
• 1/2 teaspoon black pepper
• 1/2 teaspoon lemon juice
• Salt to taste (optional, depending on preference)

Instructions

1. Spiralize the zucchinis into noodles using a spiralizer or vegetable peeler. Set aside.
2. In a food processor, combine the basil, pine nuts, garlic, olive oil, Parmesan (if using), black pepper, and lemon juice. Pulse until the mixture is smooth, scraping down the sides of the bowl as necessary.
3. Heat a large skillet over medium heat and add the zucchini noodles. Sauté for 2-3 minutes, until just tender, but still al dente.
4. Remove from heat and toss with the prepared pesto sauce until well-coated.
5. Serve immediately, topped with additional Parmesan cheese and fresh basil if desired.

This Low Sodium, Low Carb Zucchini Noodles with Pesto is a simple and flavorful meal that’s perfect for anyone looking to cut down on sodium and carbs. Zucchini noodles are a great way to enjoy the comfort of pasta while keeping the dish light and low-calorie. The pesto sauce is bursting with fresh ingredients and healthy fats, making it a satisfying option for a Sunday meal. With minimal prep time and a handful of wholesome ingredients, this dish is not only healthy but also a breeze to prepare. It’s a great choice for meal prepping as well, as the pesto can be made in advance and stored for several days.

Low Sodium, Low Carb Grilled Chicken Salad Recipe

The Low Sodium, Low Carb Grilled Chicken Salad is a simple yet satisfying dish packed with lean protein and fresh vegetables. Grilled chicken breast is the star of this salad, and paired with a variety of colorful veggies, it offers a healthy, low-sodium meal. The homemade vinaigrette is light but flavorful, providing a tangy kick without the added salt. This salad is perfect for a Sunday lunch or dinner when you want something light but filling.

Ingredients

• 2 boneless, skinless chicken breasts
• 4 cups mixed greens (spinach, arugula, or romaine)
• 1/2 cucumber, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup avocado, diced
• 1 tablespoon olive oil (for grilling)

For the vinaigrette:

• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey (optional)
• 1/4 cup extra virgin olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper

Instructions

1. Preheat the grill or a grill pan over medium heat. Rub the chicken breasts with olive oil and season with black pepper (optional) and any additional herbs or spices.
2. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes, then slice it thinly.
3. In a large bowl, combine the mixed greens, cucumber, cherry tomatoes, red onion, and avocado.
4. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey (if using), olive oil, oregano, and black pepper until well combined.
5. Toss the salad with the dressing until evenly coated, then top with sliced grilled chicken.

This Low Sodium, Low Carb Grilled Chicken Salad is the perfect way to enjoy a light, healthy meal without sacrificing flavor. The grilled chicken adds lean protein, while the fresh vegetables bring a variety of nutrients and textures. The homemade vinaigrette is tangy and light, providing just the right amount of flavor without excess sodium. This recipe is great for a quick Sunday meal and can also be easily adapted to your taste by adding other vegetables or substituting different protein options. It’s a versatile, nutrient-packed salad that makes eating healthy effortless and delicious.

Low Sodium, Low Carb Cauliflower Fried Rice Recipe

This Low Sodium, Low Carb Cauliflower Fried Rice is a fantastic way to enjoy a popular comfort food in a healthier form. Instead of using traditional rice, cauliflower rice is used to keep the dish low-carb. Packed with vegetables, eggs, and a low-sodium soy sauce substitute, this recipe delivers all the flavors of fried rice without the excess carbs or salt. It’s a perfect dish for anyone following a low-carb or low-sodium diet.

Ingredients

• 1 medium cauliflower head, riced (or 4 cups pre-riced cauliflower)
• 2 teaspoons olive oil
• 2 eggs, beaten
• 1/2 cup carrots, diced
• 1/4 cup green peas (frozen or fresh)
• 2 green onions, chopped
• 1 tablespoon low-sodium soy sauce (or coconut aminos)
• 1 teaspoon sesame oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper

Instructions

1. In a large skillet or wok, heat 1 teaspoon of olive oil over medium heat. Add the beaten eggs and scramble until fully cooked. Remove from the skillet and set aside.
2. In the same skillet, add the remaining olive oil and sauté the carrots, peas, and green onions for 3-4 minutes, until softened.
3. Add the riced cauliflower to the skillet and cook for 5-6 minutes, stirring occasionally, until the cauliflower is tender.
4. Stir in the cooked eggs, low-sodium soy sauce, sesame oil, garlic powder, and black pepper. Cook for another 1-2 minutes, mixing well to combine all the ingredients.
5. Serve immediately as a side dish or light meal.

This Low Sodium, Low Carb Cauliflower Fried Rice is a healthy, flavorful twist on a traditional favorite. By using cauliflower instead of regular rice, the dish is transformed into a low-carb option that still feels satisfying and hearty. The colorful vegetables add texture and nutrients, while the eggs provide a boost of protein. With a low-sodium soy sauce substitute and minimal added salt, this dish remains both delicious and healthy. It’s perfect for a quick Sunday dinner or meal prep for the week ahead. Plus, it’s highly customizable—feel free to add other veggies or proteins to suit your preferences!

Note: More recipes are coming soon!