25+ Delicious Sunday Low Sodium Low Protein Recipes for Your Day

Finding the right balance between health and taste can often feel like a challenge, especially when you’re looking to reduce sodium and protein intake.

If you’re trying to follow a low-sodium, low-protein diet, Sundays are the perfect opportunity to try new dishes that align with these health goals while still being satisfying and flavorful.

Whether you’re looking to prepare a light lunch, a simple dinner, or even a delicious side dish, there are countless options to explore.

In this blog post, we’ve compiled a list of 25+ Sunday Low Sodium, Low Protein Recipes that are both easy to make and packed with flavors.

From vibrant salads and vegetable-packed mains to healthy side dishes, these recipes will ensure you enjoy a delicious, balanced, and nutritious meal.

Perfect for anyone looking to maintain a healthy lifestyle, these meals are ideal for Sunday gatherings or even as a weekly go-to for healthier eating.

Let’s dive into the world of simple, wholesome recipes that will leave you feeling full, satisfied, and energized.

25+ Delicious Sunday Low Sodium Low Protein Recipes for Your Day

Eating a low-sodium, low-protein diet doesn’t mean compromising on flavor. The recipes we’ve shared are designed to make it easier than ever to enjoy a nourishing and satisfying Sunday meal while adhering to your dietary needs.

From fresh salads to roasted veggies and light grain bowls, these meals are versatile, healthy, and full of vibrant ingredients.

As you explore these dishes, remember that eating well is about finding balance, experimenting with new flavors, and creating meals that nourish both your body and soul.

So, the next time you need a Sunday meal that is both easy to make and gentle on your health goals, try one of these low-sodium, low-protein recipes and savor the deliciousness of a truly healthy meal.

Zucchini and Sweet Potato Hash

This delightful Zucchini and Sweet Potato Hash is a fresh and nutritious dish, perfect for a Sunday brunch or dinner. It combines the earthy flavors of zucchini and the natural sweetness of sweet potatoes with just a hint of garlic and olive oil, creating a comforting and satisfying low sodium, low protein option. With its vibrant colors and wholesome ingredients, it’s a great choice for those looking for a flavorful and heart-healthy meal.

Ingredients:

• 2 medium zucchinis, diced
• 2 medium sweet potatoes, peeled and diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin
• Fresh parsley for garnish (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced sweet potatoes and cook for 7-10 minutes, stirring occasionally, until they start to soften.
3. Add the onion and garlic, and cook for an additional 3 minutes until fragrant.
4. Stir in the diced zucchini, smoked paprika, cumin, and black pepper. Cook for another 5-7 minutes, stirring frequently, until the zucchini is tender and slightly browned.
5. Taste and adjust seasoning as necessary, remembering to keep it low sodium by avoiding salt.
6. Garnish with fresh parsley before serving.

This Zucchini and Sweet Potato Hash is a perfect balance of natural sweetness and savory flavors, offering a satisfying dish that’s light on sodium and protein. It’s easy to make, delicious, and filled with healthy vegetables that will keep you energized throughout the day. Whether you enjoy it as a main course or as a side, this dish is a great way to incorporate more veggies into your diet while keeping things light and healthy.

Avocado and Cucumber Salad with Lemon Dressing

This Avocado and Cucumber Salad with Lemon Dressing is a refreshing and light dish ideal for a lazy Sunday afternoon. Combining creamy avocado with crisp cucumber and a zesty lemon dressing, this salad is naturally low in sodium and protein while still being rich in healthy fats. It’s a simple yet satisfying choice for those seeking a low-maintenance, nutritious meal.

Ingredients:

• 1 ripe avocado, diced
• 1 large cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh dill (optional)

Instructions:

1. In a large bowl, combine the diced avocado, cucumber slices, and red onion.
2. In a small bowl, whisk together the lemon juice, olive oil, black pepper, and fresh dill (if using).
3. Pour the dressing over the salad and gently toss to coat.
4. Serve immediately, or refrigerate for a few minutes before serving to allow the flavors to meld.

This Avocado and Cucumber Salad is the perfect dish to refresh and invigorate you without overwhelming your system with sodium or protein. The creaminess of the avocado complements the crispness of the cucumber, while the bright lemon dressing adds a delightful zing. This salad is not only light and hydrating but also an easy-to-make meal that’s perfect for a healthy Sunday treat. It’s great on its own or as a side to a more substantial meal.

Roasted Cauliflower with Lemon and Herbs

Roasted Cauliflower with Lemon and Herbs is a simple yet flavorful dish that’s packed with nutrients but low in sodium and protein. The cauliflower gets beautifully roasted to bring out its natural sweetness, while the lemon and herbs add a bright and aromatic kick. It’s an ideal side dish for any Sunday meal, and its mild flavors make it versatile enough to pair with almost any main course.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1 tablespoon olive oil
• 1/2 teaspoon turmeric
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• Juice of 1 lemon
• 1 tablespoon chopped fresh parsley
• 1 teaspoon lemon zest (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the cauliflower florets with olive oil, turmeric, garlic powder, and black pepper until well coated.
3. Spread the cauliflower evenly on a baking sheet in a single layer.
4. Roast for 25-30 minutes, flipping halfway through, until the cauliflower is golden brown and crispy on the edges.
5. Remove from the oven and squeeze the fresh lemon juice over the roasted cauliflower.
6. Sprinkle with chopped parsley and lemon zest (if using) before serving.

Roasted Cauliflower with Lemon and Herbs is an easy, flavorful dish that makes a perfect low-sodium, low-protein side for any Sunday meal. The roasting process intensifies the cauliflower’s flavor, while the lemon and herbs bring freshness and brightness to the dish. It’s a simple recipe that doesn’t compromise on taste, offering a satisfying way to enjoy your veggies without the extra sodium or protein. This dish is a wonderful addition to any Sunday spread, and it pairs beautifully with other light, healthy meals.

Grilled Eggplant with Balsamic Glaze

Grilled Eggplant with Balsamic Glaze is a flavorful, light, and satisfying dish that’s perfect for a low sodium, low protein Sunday meal. The eggplant’s natural tenderness and slight smokiness from grilling are complemented by a tangy, sweet balsamic glaze that enhances the flavor without adding excess sodium. This dish is simple to prepare, healthy, and works as a fantastic side dish or a vegetarian main course.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 cup balsamic vinegar
• 1 tablespoon honey or maple syrup
• Fresh basil leaves for garnish

Instructions:

1. Preheat the grill or grill pan to medium heat.
2. Brush the eggplant slices with olive oil on both sides and sprinkle with black pepper and garlic powder.
3. Place the eggplant slices on the grill and cook for 4-5 minutes on each side, until tender and grill marks form.
4. While the eggplant is grilling, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar and honey (or maple syrup) over medium heat. Bring to a simmer and cook for about 5-7 minutes, until the glaze thickens.
5. Remove the eggplant from the grill and drizzle with the balsamic glaze.
6. Garnish with fresh basil leaves and serve.

This Grilled Eggplant with Balsamic Glaze is a delicious and light dish that delivers incredible flavor with minimal ingredients. The balsamic glaze adds a subtle sweetness that balances perfectly with the savory eggplant. It’s a low-protein, low-sodium option that’s rich in antioxidants and fiber, making it a healthy addition to any meal. Whether served on its own or alongside a salad, this dish is a fantastic way to enjoy a guilt-free indulgence.

Roasted Carrots with Dill and Lemon

Roasted Carrots with Dill and Lemon is a simple yet flavorful dish that highlights the natural sweetness of carrots, enhanced by the bright flavors of lemon and fresh dill. This recipe is low in sodium and protein, making it the perfect side dish for those seeking a light, satisfying meal. The roasting process caramelizes the carrots, bringing out their sweetness while the herbs add an aromatic freshness.

Ingredients:

• 6 medium carrots, peeled and cut into sticks
• 1 tablespoon olive oil
• 1/2 teaspoon ground coriander
• 1/4 teaspoon black pepper
• Juice of 1 lemon
• 2 tablespoons fresh dill, chopped
• Lemon zest (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the carrot sticks in olive oil, coriander, and black pepper, making sure they are evenly coated.
3. Spread the carrots in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
4. Once roasted, drizzle the carrots with lemon juice and sprinkle with fresh dill.
5. Garnish with lemon zest, if desired, and serve warm.

Roasted Carrots with Dill and Lemon is a simple yet flavorful side dish that brings out the natural sweetness of the carrots. The bright lemon juice and fresh dill add a refreshing contrast, making this dish a perfect addition to any Sunday meal. It’s an easy-to-make, low-sodium, low-protein option that packs in plenty of flavor without overwhelming your system. This dish can be served alongside a variety of main courses, adding color and freshness to your plate.

Quinoa and Roasted Vegetable Salad

Quinoa and Roasted Vegetable Salad is a light and healthy dish that’s full of vibrant, roasted veggies and protein-packed quinoa, yet low in overall protein and sodium. The roasted vegetables — including bell peppers, zucchini, and cherry tomatoes — add a naturally sweet and savory flavor, while the quinoa provides a perfect base. With a simple lemon vinaigrette, this salad is a nutritious and satisfying meal or side dish for a relaxing Sunday.

Ingredients:

• 1 cup quinoa, rinsed
• 1 medium zucchini, diced
• 1 bell pepper, diced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil (for dressing)
• 1 tablespoon chopped fresh parsley

Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the zucchini, bell pepper, and cherry tomatoes with 2 tablespoons of olive oil, black pepper, and paprika. Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
3. While the vegetables are roasting, prepare the quinoa. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat, and simmer for 15-20 minutes, until the quinoa is tender and all the water is absorbed.
4. In a small bowl, whisk together the lemon juice, olive oil, and a pinch of black pepper to make the dressing.
5. In a large bowl, combine the roasted vegetables with the cooked quinoa and drizzle with the lemon dressing. Toss to combine.
6. Garnish with fresh parsley and serve.

Quinoa and Roasted Vegetable Salad is a delicious, low-sodium, and low-protein meal that’s packed with vibrant flavors and nutrients. The combination of roasted vegetables and quinoa offers a filling, yet light, meal that’s perfect for a Sunday lunch or dinner. The zesty lemon vinaigrette adds a fresh, tangy kick, bringing the whole dish together. This salad is versatile, and can easily be made ahead or enjoyed warm or chilled, making it a go-to for busy days when you want something healthy and easy.

Roasted Sweet Potato and Kale Salad

The Roasted Sweet Potato and Kale Salad is a hearty yet refreshing dish that combines roasted sweet potatoes, hearty kale, and a light citrus dressing. With its natural sweetness from the sweet potatoes and the slightly bitter crunch of kale, this salad makes for a filling and nutritious meal that’s both low in sodium and protein. It’s perfect for those seeking a wholesome, vegetable-packed dish that’s vibrant, satisfying, and easy to prepare.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 tablespoons olive oil
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon black pepper
• 4 cups fresh kale, chopped
• 1 tablespoon lemon juice
• 1 tablespoon olive oil (for dressing)
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon ground cumin

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes in 2 tablespoons of olive oil, cinnamon, and black pepper. Spread them evenly on a baking sheet.
3. Roast for 20-25 minutes, flipping halfway through, until the sweet potatoes are tender and slightly caramelized.
4. While the sweet potatoes roast, prepare the kale by removing the stems and chopping the leaves into bite-sized pieces. Massage the kale with your hands for a few minutes to tenderize it.
5. In a small bowl, whisk together the lemon juice, olive oil, apple cider vinegar, and cumin to make the dressing.
6. Once the sweet potatoes are roasted, let them cool slightly before combining them with the kale. Drizzle with the dressing and toss to combine.
7. Serve immediately or chill in the fridge for a few minutes before serving.

Roasted Sweet Potato and Kale Salad is a nutritious, low-sodium, and low-protein dish that’s both filling and satisfying. The roasted sweet potatoes bring a subtle sweetness, while the kale provides a hearty texture that complements the tangy dressing. It’s an easy-to-make, refreshing salad that’s great as a standalone meal or paired with other lighter dishes. Whether you’re enjoying it for a healthy lunch or as a side for dinner, this salad is an excellent choice for a Sunday meal.

Cucumber and Tomato Gazpacho

Cucumber and Tomato Gazpacho is a chilled, refreshing soup that’s perfect for hot weather or when you’re craving a light, low-protein, low-sodium meal. This soup is bursting with the fresh flavors of cucumber, tomatoes, and a hint of garlic, making it an ideal choice for a relaxing Sunday. The cold nature of gazpacho also makes it a fantastic appetizer or side dish to any meal.

Ingredients:

• 2 large tomatoes, diced
• 1 medium cucumber, peeled and diced
• 1/4 red onion, diced
• 1 small bell pepper, diced
• 2 cloves garlic, minced
• 1 tablespoon red wine vinegar
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon black pepper
• 1 cup cold water
• Fresh basil for garnish

Instructions:

1. In a blender or food processor, combine the diced tomatoes, cucumber, red onion, bell pepper, garlic, red wine vinegar, olive oil, and black pepper.
2. Add 1 cup of cold water and blend until smooth and well combined. You can adjust the consistency by adding more water if desired.
3. Chill the gazpacho in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
4. Garnish with fresh basil leaves and serve chilled.

Cucumber and Tomato Gazpacho is a light, refreshing, and flavorful option that’s perfect for a Sunday meal. It’s packed with fresh vegetables and has minimal sodium and protein, making it a healthy choice for those looking to enjoy a cooling dish without excess calories or salt. This chilled soup is both hydrating and satisfying, and the added basil brings an aromatic touch. It can be served as an appetizer or enjoyed as a main dish on a warm afternoon.

Steamed Asparagus with Lemon and Herbs

Steamed Asparagus with Lemon and Herbs is a simple yet elegant dish that brings out the natural flavors of asparagus with minimal preparation. The tender stalks of asparagus are steamed to perfection and then lightly seasoned with lemon juice and fresh herbs for a zesty finish. This dish is naturally low in sodium and protein and is a great addition to any Sunday meal as a light side or as part of a larger spread.

Ingredients:

• 1 bunch asparagus, trimmed
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/4 teaspoon black pepper
• 1 teaspoon fresh thyme leaves
• Lemon zest for garnish (optional)

Instructions:

1. Bring a pot of water to a boil and place a steamer basket inside.
2. Add the asparagus to the steamer basket, cover, and steam for 5-7 minutes, until the asparagus is tender but still bright green.
3. While the asparagus is steaming, prepare the dressing by combining the olive oil, lemon juice, black pepper, and fresh thyme in a small bowl.
4. Once the asparagus is cooked, remove it from the steamer and place it on a serving plate.
5. Drizzle the lemon herb dressing over the asparagus and garnish with lemon zest if desired.
6. Serve immediately.

Steamed Asparagus with Lemon and Herbs is a simple yet elegant dish that highlights the delicate flavors of asparagus, making it an ideal low-sodium, low-protein option. The fresh herbs and lemon enhance the natural taste of the asparagus, creating a light, refreshing dish that pairs well with any meal. It’s a great choice for a Sunday dinner, whether enjoyed as a side or as a standalone meal for those seeking a lighter option. The simplicity of this dish makes it easy to prepare while still delivering on taste and nutrition.

Roasted Cauliflower with Lemon and Turmeric

Roasted Cauliflower with Lemon and Turmeric is a vibrant and fragrant dish that combines the earthy flavors of cauliflower with the bold spice of turmeric and the bright acidity of lemon. This dish is simple, yet full of flavor, making it a perfect low-sodium, low-protein side for your Sunday meal. The roasting process enhances the natural sweetness of the cauliflower while the turmeric gives it a beautiful golden color and adds an anti-inflammatory boost.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets with olive oil, turmeric, and black pepper until evenly coated.
3. Spread the cauliflower on a baking sheet in a single layer and roast for 25-30 minutes, turning halfway through, until the cauliflower is golden and tender.
4. Remove from the oven and drizzle with lemon juice.
5. Garnish with fresh parsley and serve.

Roasted Cauliflower with Lemon and Turmeric is a low-sodium, low-protein dish that brings a burst of flavor with every bite. The natural sweetness of the cauliflower complements the warm, earthy turmeric, while the lemon juice adds a zesty finish. This dish is not only flavorful but also offers a range of health benefits, thanks to the anti-inflammatory properties of turmeric. It’s a perfect side dish that can be paired with any main course for a satisfying Sunday meal.

Zucchini Noodles with Fresh Tomato and Basil

Zucchini Noodles with Fresh Tomato and Basil is a light and refreshing pasta alternative that’s both low in sodium and protein. Zucchini noodles, also known as “zoodles,” are a healthy substitute for traditional pasta, and when paired with juicy tomatoes, fresh basil, and a drizzle of olive oil, they create a perfectly balanced dish. This dish is low-calorie, gluten-free, and perfect for a light, satisfying Sunday meal.

Ingredients:

• 3 medium zucchinis, spiralized into noodles
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 tablespoon fresh basil, chopped
• 1/4 teaspoon black pepper
• 1 tablespoon balsamic vinegar (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
2. Add the cherry tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally, until the tomatoes begin to soften.
3. Add the zucchini noodles to the skillet and cook for another 3-4 minutes, just until they soften slightly. Be careful not to overcook, as zucchini noodles release water.
4. Season with black pepper and toss in the fresh basil.
5. Drizzle with balsamic vinegar (optional) and serve warm.

Zucchini Noodles with Fresh Tomato and Basil is a refreshing and healthy dish that’s both light and flavorful. The zoodles offer a crunchy, satisfying texture, while the tomatoes and basil bring a burst of freshness. This dish is perfect for those looking for a low-sodium, low-protein meal that doesn’t compromise on taste. It’s a versatile option for a quick lunch or a light dinner that’s both gluten-free and full of nutrients.

Avocado and Cucumber Salad

Avocado and Cucumber Salad is a simple, refreshing, and nutrient-packed dish that combines the creamy richness of avocado with the crisp freshness of cucumber. This salad is naturally low in sodium and protein, making it an ideal choice for a light and healthy Sunday meal. The lemon dressing brings everything together, while the fresh herbs add a burst of flavor.

Ingredients:

• 2 ripe avocados, diced
• 1 large cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/4 teaspoon black pepper
• Fresh cilantro or parsley, chopped (optional)

Instructions:

1. In a large bowl, combine the diced avocado, cucumber, and red onion.
2. Drizzle with olive oil and lemon juice, then toss gently to combine.
3. Sprinkle with black pepper and garnish with fresh cilantro or parsley, if desired.
4. Serve immediately for the freshest taste, or chill in the fridge for 10-15 minutes before serving.

Avocado and Cucumber Salad is the perfect light and refreshing dish for a Sunday meal. The creamy avocado contrasts beautifully with the cool crunch of cucumber, and the lemon dressing adds a tangy, zesty finish. This salad is naturally low in sodium and protein, making it ideal for those seeking a healthy and satisfying option. It’s simple to prepare, full of healthy fats, and makes a great side dish or a light main course.

Grilled Veggie Skewers with Lemon Herb Marinade

Grilled Veggie Skewers with Lemon Herb Marinade are an easy, colorful, and nutritious dish perfect for a Sunday meal. These skewers are packed with seasonal vegetables such as bell peppers, zucchini, mushrooms, and cherry tomatoes, all marinated in a light lemon herb dressing. The vegetables are grilled to perfection, resulting in a smoky, savory flavor that’s complemented by the brightness of lemon and fresh herbs. It’s a low-sodium, low-protein option that works as a side or a light main dish.

Ingredients:

• 1 bell pepper, cut into chunks
• 1 medium zucchini, sliced
• 1 cup cherry tomatoes
• 1 cup mushrooms, halved
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• Fresh parsley for garnish (optional)

Instructions:

1. In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, and black pepper to make the marinade.
2. Thread the bell pepper, zucchini, tomatoes, and mushrooms onto skewers, alternating between each vegetable.
3. Brush the skewers with the marinade and let them sit for at least 15 minutes to absorb the flavors.
4. Preheat the grill to medium heat. Grill the skewers for 8-10 minutes, turning occasionally, until the vegetables are tender and lightly charred.
5. Garnish with fresh parsley and serve immediately.

Grilled Veggie Skewers with Lemon Herb Marinade are a delightful and healthy dish that’s perfect for any occasion. The natural sweetness of the vegetables is enhanced by the smoky grilling process, while the lemon and herb marinade provides a refreshing burst of flavor. Low in sodium and protein, these skewers are not only nutritious but also versatile, making them a great side dish or light main course for a relaxing Sunday meal.

Carrot and Apple Slaw

Carrot and Apple Slaw is a crunchy, tangy salad that combines the sweetness of apples with the earthy flavor of carrots. This refreshing slaw is dressed in a light, tangy vinaigrette that adds a burst of flavor without overpowering the fresh ingredients. It’s low in sodium and protein, making it a healthy, satisfying option that can serve as a light side dish or a standalone meal. The bright colors and crunch of the slaw also make it a visually appealing addition to your Sunday spread.

Ingredients:

• 2 large carrots, grated
• 1 large apple, grated (any variety you prefer)
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon honey (optional)
• 1/4 teaspoon black pepper
• Fresh parsley, chopped for garnish

Instructions:

1. In a large mixing bowl, combine the grated carrots and apples.
2. In a small bowl, whisk together the apple cider vinegar, olive oil, honey (if using), and black pepper to create the dressing.
3. Pour the dressing over the carrot and apple mixture and toss to combine.
4. Garnish with fresh parsley and serve immediately, or refrigerate for about 30 minutes to allow the flavors to meld.

Carrot and Apple Slaw is a simple, healthy dish that’s perfect for a Sunday lunch or dinner. The natural sweetness of the apple pairs perfectly with the crispness of the carrots, while the vinaigrette adds a tangy and refreshing note. This slaw is not only low in sodium and protein but also high in fiber and antioxidants, making it a great option for anyone looking to enjoy a nutritious meal. It’s light, refreshing, and easy to make, making it a must-try for a wholesome Sunday meal.

Simple Roasted Butternut Squash

Simple Roasted Butternut Squash is a delicious, nutritious, and easy-to-make dish that celebrates the natural sweetness of the squash. With just a few simple ingredients—olive oil, cinnamon, and black pepper—this dish is roasted to tender perfection. It’s a low-sodium, low-protein option that can be enjoyed as a side or even as a main course for a light, satisfying Sunday meal. The warm, slightly caramelized flavor of the roasted squash makes it a comforting, fall-inspired dish that works year-round.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon black pepper
• Fresh thyme or rosemary for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the butternut squash cubes with olive oil, cinnamon, and black pepper.
3. Spread the seasoned squash on a baking sheet in a single layer.
4. Roast for 25-30 minutes, flipping halfway through, until the squash is golden and tender.
5. Garnish with fresh thyme or rosemary if desired, and serve warm.

Simple Roasted Butternut Squash is a delicious, low-sodium, and low-protein dish that showcases the natural sweetness of squash. The combination of cinnamon and black pepper enhances the flavor, while roasting brings out the squash’s natural caramelized sweetness. This dish is an excellent choice for anyone looking for a light yet comforting meal. Whether served as a side or a main, it’s a healthy, flavorful addition to any Sunday dinner.

Note: More recipes are coming soon!