18 Delicious Low Carb Low Sodium Recipes for Healthy Living

Embarking on a healthy lifestyle doesn’t mean sacrificing flavor or spending hours in the kitchen! Our roundup of 18 Delicious Low Carb Low Sodium Recipes is here to prove just that. Perfect for home cooks across North America, these dishes blend simplicity with mouthwatering tastes, ensuring your journey to wellness is both enjoyable and effortless. Dive in and discover your next favorite meal that’s as nutritious as it is delicious!

Grilled Lemon Herb Chicken

Nothing says summer like the zesty, herby flavors of this Grilled Lemon Herb Chicken, perfect for your next backyard BBQ or a simple weeknight dinner.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. In a large bowl, whisk together olive oil, lemon juice, garlic, rosemary, thyme, salt, and black pepper.
2. Add chicken breasts to the bowl, turning to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
3. Preheat grill to medium-high heat (about 375°F to 400°F).
4. Remove chicken from marinade, letting excess drip off. Grill for 6-7 minutes per side, or until internal temperature reaches 165°F.
5. Let chicken rest for 5 minutes before serving.

The magic of this dish lies in the bright lemon and fresh herbs creating a crust that’s bursting with flavor, while keeping the chicken incredibly juicy.

Tip: For an extra smoky flavor, try adding a handful of soaked wood chips to your grill.

Zucchini Noodles with Avocado Pesto

Looking for a light yet satisfying dish that’s packed with flavor? These Zucchini Noodles with Avocado Pesto are a game-changer for your weeknight dinners.

Ingredients

• 4 medium zucchinis, spiralized
• 1 ripe avocado, pitted and peeled
• 1/2 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 2 tablespoons pine nuts
• 1 garlic clove, minced
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Instructions

1. In a food processor, combine the avocado, basil leaves, Parmesan cheese, pine nuts, minced garlic, lemon juice, salt, and black pepper. Pulse until the mixture is smooth.
2. With the processor running, slowly drizzle in the olive oil until the pesto is creamy and well combined.
3. In a large bowl, toss the zucchini noodles with the avocado pesto until evenly coated.
4. Let the noodles sit for 5 minutes to soften slightly, then serve immediately.

The creamy avocado pesto clings beautifully to the zucchini noodles, offering a rich texture without the heaviness of traditional pasta. It’s a fresh take on pesto that’s as nutritious as it is delicious.

Tip: For an extra crunch, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes before adding them to the food processor.

Cauliflower Rice Stir Fry

Looking for a quick, healthy, and utterly delicious weeknight dinner? This Cauliflower Rice Stir Fry is your answer, packing all the flavors you love with a fraction of the carbs.

Ingredients

• 1 large head cauliflower, riced (about 4 cups)
• 2 tbsp olive oil
• 1 cup diced bell peppers (mixed colors)
• 1 cup sliced carrots
• 1/2 cup chopped green onions
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp ground ginger
• Salt and pepper to taste
• 2 eggs, beaten (optional)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add bell peppers and carrots, stirring frequently for about 5 minutes until slightly softened.
2. Push vegetables to one side of the skillet. Pour beaten eggs into the other side if using, scrambling until fully cooked, then mix with vegetables.
3. Add remaining 1 tbsp olive oil to the skillet. Stir in riced cauliflower and minced garlic, cooking for 5 minutes until cauliflower is tender.
4. Drizzle with soy sauce and sesame oil, then sprinkle ground ginger, salt, and pepper over the top. Stir well to combine all ingredients and cook for an additional 2 minutes.
5. Remove from heat and garnish with chopped green onions before serving.

The magic of this dish lies in the cauliflower’s ability to soak up all the stir-fry flavors while keeping the texture light and satisfying. It’s a game-changer for anyone missing their favorite takeout.

Tip: For an extra protein boost, toss in some cooked chicken or tofu along with the vegetables.

Baked Salmon with Dill and Cucumber

Nothing says ‘elegant yet easy’ like this Baked Salmon with Dill and Cucumber, a dish that brings a refreshing twist to your weeknight dinners.

Ingredients

• 1 lb salmon fillet
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh dill, chopped
• 1/2 cucumber, thinly sliced
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the salmon fillet on the prepared baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
3. Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
4. While the salmon bakes, toss the thinly sliced cucumber with 1 tbsp lemon juice and 1 tbsp fresh dill in a small bowl.
5. Serve the baked salmon topped with the dill and cucumber mixture.

The crisp cucumber and fresh dill topping adds a bright contrast to the rich, buttery salmon, making every bite a delightful experience.

Tip: For an extra burst of flavor, let the cucumber mixture sit for 10 minutes before serving to allow the flavors to meld.

Turkey and Spinach Stuffed Peppers

These Turkey and Spinach Stuffed Peppers are a hearty, flavorful meal that’s as nutritious as it is delicious, perfect for a weeknight dinner that feels a bit special.

Ingredients

• 4 large bell peppers, any color
• 1 lb ground turkey
• 2 cups fresh spinach, chopped
• 1 cup cooked quinoa
• 1/2 cup onion, finely diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/2 tsp paprika
• 1 cup shredded mozzarella cheese
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
3. Add the ground turkey to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes.
4. Stir in the spinach, quinoa, salt, black pepper, oregano, and paprika. Cook for another 2 minutes until the spinach is wilted.
5. Fill each bell pepper with the turkey mixture, packing it down lightly. Top each with shredded mozzarella.
6. Bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden.

The combination of juicy turkey, earthy spinach, and melted cheese inside a sweet bell pepper creates a satisfying contrast of flavors and textures that’s sure to please.

Tip: For an extra kick, add a pinch of red pepper flakes to the turkey mixture before stuffing the peppers.

Eggplant Lasagna

This Eggplant Lasagna is a hearty, veggie-packed twist on the classic, layering roasted eggplant with rich tomato sauce and creamy cheeses for a comforting dish that’s sure to impress.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce
• 15 oz ricotta cheese
• 1 egg
• 1/4 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1 tsp dried basil
• 1 tsp dried oregano

Instructions

1. Preheat oven to 400°F. Arrange eggplant slices on a baking sheet, brush with 1 tbsp olive oil, and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Roast for 20 minutes until tender.
2. In a bowl, mix ricotta cheese, egg, 1/4 cup Parmesan cheese, 1 tsp dried basil, and 1 tsp dried oregano.
3. Spread 1/2 cup marinara sauce in the bottom of a 9×13 inch baking dish. Layer half the roasted eggplant, half the ricotta mixture, and 1 cup mozzarella cheese. Repeat layers, ending with remaining marinara sauce and mozzarella cheese.
4. Bake at 375°F for 25 minutes until bubbly and golden. Let stand for 10 minutes before serving.

The roasted eggplant adds a meaty texture without the meat, making this lasagna a satisfying vegetarian option that even carnivores will love.

Tip: For extra flavor, sprinkle the top with fresh basil before serving.

Shrimp and Asparagus Skillet

This Shrimp and Asparagus Skillet is a quick, one-pan wonder that brings together the sweetness of shrimp with the crisp-tender bite of asparagus, all in a garlicky, buttery sauce.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. In a large skillet over medium heat, melt 2 tbsp of butter. Add the asparagus and cook for 3-4 minutes until bright green but still crisp. Remove from skillet and set aside.
2. In the same skillet, add the remaining 1 tbsp of butter. Add the shrimp, garlic, salt, black pepper, and red pepper flakes. Cook for 2-3 minutes per side until the shrimp are pink and opaque.
3. Return the asparagus to the skillet. Add the lemon juice and toss everything together. Cook for another minute to heat through.
4. Sprinkle with chopped parsley before serving.

The magic of this dish lies in the quick cooking time that keeps the shrimp juicy and the asparagus perfectly crisp, all while infusing them with a rich, garlicky butter sauce.

Tip: For an extra burst of flavor, zest the lemon before juicing and sprinkle the zest over the finished dish.

Beef and Broccoli

Craving a classic takeout favorite? This Beef and Broccoli recipe brings the restaurant experience right to your kitchen, with tender slices of beef and crisp broccoli in a savory sauce.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 4 cups broccoli florets
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1/2 cup beef broth
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp cornstarch
• 1 tsp sesame oil
• 1/2 tsp ground ginger

Instructions

1. In a small bowl, whisk together beef broth, soy sauce, brown sugar, cornstarch, sesame oil, and ground ginger. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add broccoli and cook for 3-4 minutes until bright green and slightly tender. Remove from skillet and set aside.
3. Add remaining 1 tbsp vegetable oil to the skillet. Add flank steak and cook for 2-3 minutes until no longer pink. Add garlic and cook for another 30 seconds until fragrant.
4. Return broccoli to the skillet. Pour the sauce over the beef and broccoli, stirring to coat. Cook for 2-3 minutes until the sauce thickens.

The magic of this dish lies in the quick sear of the beef, ensuring it stays juicy, while the broccoli retains just the right amount of crunch.

Tip: For an extra flavor boost, sprinkle with sesame seeds before serving.

Pork Chops with Mushroom Sauce

Nothing says comfort like juicy pork chops smothered in a rich, creamy mushroom sauce. This dish is a weeknight hero that feels a bit fancy without any fuss.

Ingredients

• 4 bone-in pork chops (about 1 inch thick)
• 1 tbsp olive oil
• 1 tbsp butter
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season pork chops with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 4-5 minutes per side until golden and cooked through. Remove from skillet and set aside.
2. In the same skillet, melt butter over medium heat. Add mushrooms and cook for 5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
3. Pour in chicken broth to deglaze the pan, scraping up any browned bits. Stir in heavy cream and Dijon mustard, then simmer for 3-4 minutes until the sauce thickens slightly.
4. Return pork chops to the skillet, spooning sauce over them. Cook for another 2 minutes to heat through. Sprinkle with fresh parsley before serving.

The magic here is in the sauce—creamy with a hint of mustard that cuts through the richness, making every bite irresistible.

Tip: For an extra flavor boost, try adding a splash of white wine to the sauce along with the chicken broth.

Spaghetti Squash with Marinara Sauce

Spaghetti squash with marinara sauce is a delightful twist on a classic, offering a lighter, veggie-packed alternative that doesn’t skimp on flavor.

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups marinara sauce
• 1/4 cup grated Parmesan cheese
• 1 tablespoon chopped fresh basil

Instructions

1. Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Drizzle the cut sides with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Place the halves cut-side down on a baking sheet.
3. Bake for 40 minutes, or until the squash is tender and the strands easily pull away with a fork.
4. While the squash bakes, heat the marinara sauce in a small saucepan over medium heat until warmed through, about 5 minutes.
5. Once the squash is done, use a fork to scrape the strands into a bowl. Toss with the remaining 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
6. Divide the squash strands among plates, top with warm marinara sauce, and sprinkle with Parmesan cheese and fresh basil.

The natural sweetness of the spaghetti squash pairs beautifully with the tangy marinara, creating a dish that’s both comforting and surprisingly light.

Tip: For an extra flavor boost, try roasting the squash with a sprinkle of garlic powder before adding the marinara.

Chicken Caesar Salad without Croutons

This Chicken Caesar Salad without Croutons is a lighter take on the classic, focusing on the creamy dressing and tender chicken for a satisfying meal.

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 cup mayonnaise
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• 1 large head romaine lettuce, chopped

Instructions

1. Preheat your grill or skillet over medium-high heat. Grill the chicken breasts for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
2. In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, minced garlic, salt, and black pepper until smooth. Stir in the grated Parmesan cheese.
3. In a large bowl, toss the chopped romaine lettuce with the dressing until evenly coated.
4. Top the dressed lettuce with the sliced chicken. Serve immediately.

The absence of croutons lets the creamy, tangy dressing and juicy chicken take center stage, making every bite irresistibly smooth and flavorful.

Tip: For an extra flavor boost, marinate the chicken in half of the dressing for 30 minutes before grilling.

Avocado and Egg Salad

Start your day with a creamy, protein-packed Avocado and Egg Salad that’s as nutritious as it is delicious. Perfect for a quick breakfast or a light lunch, this recipe combines simple ingredients for a flavorful twist on the classic egg salad.

Ingredients

• 2 ripe avocados, peeled and pitted
• 4 hard-boiled eggs, chopped
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp finely chopped red onion
• 1 tbsp chopped fresh cilantro

Instructions

1. In a medium bowl, mash the avocados with a fork until smooth but slightly chunky.
2. Add the chopped hard-boiled eggs, 1/4 cup mayonnaise, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper to the bowl. Gently stir to combine all ingredients.
3. Fold in 2 tbsp finely chopped red onion and 1 tbsp chopped fresh cilantro until evenly distributed.
4. Serve immediately on toast, crackers, or a bed of greens for a refreshing meal.

The creamy texture of avocado replaces the need for excessive mayonnaise, offering a healthier, richer flavor profile that elevates the traditional egg salad.

Tip: For an extra kick, add a pinch of cayenne pepper or a dash of hot sauce to the mixture.

Baked Cod with Tomatoes and Olives

This Baked Cod with Tomatoes and Olives is a light yet flavorful dish that brings the Mediterranean right to your kitchen, perfect for a quick weeknight dinner.

Ingredients

• 1.5 lbs cod fillets
• 2 cups cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish with 1 tbsp of the olive oil.
2. Arrange the cod fillets in the prepared dish and season with 1/2 tsp salt and 1/4 tsp black pepper.
3. In a bowl, mix together the cherry tomatoes, Kalamata olives, minced garlic, dried oregano, and the remaining 2 tbsp olive oil. Spread this mixture evenly over the cod.
4. Bake in the preheated oven for 20-25 minutes, until the cod is opaque and flakes easily with a fork.
5. Sprinkle with fresh parsley before serving.

The combination of juicy tomatoes and briny olives creates a vibrant sauce that perfectly complements the tender cod, making every bite a delight.

Tip: For an extra burst of flavor, add a sprinkle of lemon zest before baking.

Stuffed Avocados with Tuna

Stuffed avocados with tuna are a refreshing, protein-packed lunch that comes together in just 15 minutes. Perfect for those days when you want something light yet satisfying.

Ingredients

• 2 ripe avocados, halved and pitted
• 1 (5 oz) can tuna in water, drained
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup diced red onion
• 1/4 cup diced celery
• 1 tbsp chopped fresh parsley

Instructions

1. In a medium bowl, combine the tuna, mayonnaise, lemon juice, salt, and black pepper. Mix well.
2. Add the red onion, celery, and parsley to the tuna mixture. Stir until everything is evenly distributed.
3. Scoop the tuna mixture into the avocado halves, dividing it evenly among them.
4. Serve immediately, or cover and refrigerate for up to 1 hour before serving for flavors to meld.

The creamy avocado pairs beautifully with the tangy tuna salad, creating a dish that’s both nutritious and bursting with flavor.

Tip: For an extra kick, add a pinch of cayenne pepper or a dash of hot sauce to the tuna mixture.

Lamb Chops with Rosemary

Nothing says ‘special occasion’ quite like these succulent Lamb Chops with Rosemary, a dish that’s as elegant as it is easy to make.

Ingredients

• 8 lamb loin chops, about 1 inch thick
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 400°F).
2. In a small bowl, mix together the olive oil, minced garlic, rosemary, salt, and pepper.
3. Rub the mixture evenly over all sides of the lamb chops.
4. Grill the lamb chops for about 4 minutes on each side for medium-rare, or until they reach your desired level of doneness.
5. Remove from the grill and let rest for 5 minutes before serving.

The combination of garlic and rosemary creates a fragrant crust that seals in the lamb’s natural juices, making every bite perfectly tender and flavorful.

Tip: For an extra touch of elegance, garnish with a sprig of fresh rosemary before serving.

Vegetable Stir Fry with Tofu

Whip up this vibrant Vegetable Stir Fry with Tofu for a quick, nutritious meal that’s bursting with flavors and colors.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 3 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook until golden on all sides, about 5 minutes. Remove and set aside.
2. In the same skillet, add remaining 1 tbsp vegetable oil. Stir in red bell pepper, broccoli, and carrot. Cook for 3 minutes until vegetables start to soften.
3. Add garlic and ginger to the skillet, stirring for 30 seconds until fragrant.
4. Return tofu to the skillet. Pour in soy sauce, maple syrup, sesame oil, and red pepper flakes. Stir well to coat everything evenly and cook for another 2 minutes.
5. Garnish with green onions and sesame seeds before serving.

The magic of this stir fry lies in the perfect balance of sweet maple syrup and spicy red pepper flakes, creating a dish that’s irresistibly flavorful.

Tip: Pressing the tofu beforehand ensures it gets beautifully crispy when cooked.

Chicken and Vegetable Soup

Nothing warms the soul quite like a hearty bowl of Chicken and Vegetable Soup, packed with tender chicken and vibrant veggies in every spoonful.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 6 cups chicken broth
• 1 lb boneless, skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 bay leaf
• 1 cup frozen peas
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking for 5 minutes until softened.
2. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Pour in 6 cups chicken broth and add the chicken breasts, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme, and 1 bay leaf. Bring to a boil, then reduce heat to simmer for 20 minutes.
4. Remove the chicken breasts, shred them using two forks, and return to the pot.
5. Add 1 cup frozen peas and simmer for another 5 minutes.
6. Stir in 1/4 cup fresh parsley, remove the bay leaf, and serve hot.

The secret to this soup’s depth of flavor lies in simmering the chicken right in the broth, infusing it with richness and tenderness.

Tip: For an extra boost of flavor, toast a slice of crusty bread rubbed with garlic to serve alongside your soup.

Roasted Brussels Sprouts with Bacon

Transform humble Brussels sprouts into a show-stopping side with the magic of crispy bacon and a caramelized finish.

Ingredients

• 1.5 lbs Brussels sprouts, trimmed and halved
• 4 slices thick-cut bacon, chopped
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp maple syrup

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the Brussels sprouts with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread the Brussels sprouts in a single layer on the prepared baking sheet. Scatter 4 slices chopped bacon over the top.
4. Roast for 20 minutes, then drizzle with 1 tbsp maple syrup and stir everything together. Continue roasting for another 10-15 minutes until the sprouts are deeply golden and the bacon is crisp.

The contrast between the sweet maple glaze and the savory bacon creates a side dish that’s anything but ordinary.

Tip: For extra crispiness, make sure the Brussels sprouts are thoroughly dried before tossing with oil.

Conclusion

We hope this roundup of 18 delicious low carb, low sodium recipes inspires your next healthy meal! Perfect for home cooks across North America, these dishes prove eating well doesn’t mean sacrificing flavor. Try them out, share your favorites in the comments, and don’t forget to pin this article on Pinterest for easy access to these tasty, health-conscious options. Happy cooking!