18 Delicious Low Fat Low Sodium Recipes for Healthy Living

Venturing into a healthier lifestyle doesn’t mean you have to sacrifice flavor or satisfaction. Our roundup of 18 Delicious Low Fat Low Sodium Recipes for Healthy Living is here to prove just that! Perfect for home cooks across North America, these dishes are not only nutritious but also packed with taste. From quick dinners to comforting meals, get ready to inspire your next healthy, home-cooked masterpiece. Let’s dive in!

Grilled Lemon Herb Chicken Breast

So, you’ve decided to grill your way to glory with this zesty, herb-packed chicken breast that’s about to become your summer staple. Let’s turn that chicken from ‘meh’ to ‘magnificent’ with a squeeze of lemon and a sprinkle of sass.

Ingredients

• Chicken breast – 2 lbs
• Lemon juice – ¼ cup
• Olive oil – 2 tbsp
• Garlic powder – 1 tsp
• Dried oregano – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your grill to a medium-high heat of 375°F. This is the sweet spot for juicy chicken with those coveted grill marks.
2. In a bowl, whisk together lemon juice, olive oil, garlic powder, oregano, salt, and black pepper. Tip: Fresh lemon juice beats bottled any day for that bright, tangy kick.
3. Place chicken breasts in a resealable bag and pour the marinade over them. Seal and massage the bag to ensure each piece is lovingly coated. Marinate for at least 30 minutes in the fridge, but if you can wait an hour, your taste buds will thank you.
4. Remove chicken from the marinade, letting excess drip off, and place on the grill. Discard the used marinade—no double-dipping here to avoid any uninvited bacteria.
5. Grill for 6-7 minutes per side, or until the internal temperature hits 165°F. Tip: Resist the urge to poke and prod; let the chicken develop a beautiful sear.
6. Transfer to a plate and let rest for 5 minutes. This little patience test ensures all those juicy flavors redistribute instead of ending up on your cutting board.

Every bite of this grilled lemon herb chicken breast is a juicy, flavorful journey with a perfect charred exterior and tender interior. Serve it atop a crisp salad, alongside grilled veggies, or slice it up for a killer chicken sandwich that’ll make your picnic the envy of the park.

Steamed Asparagus with Garlic

Feast your eyes on this simple yet sophisticated side dish that’s about to make your taste buds do a happy dance. Steamed asparagus with garlic is the unsung hero of weeknight dinners, turning the humble spear into a flavor-packed masterpiece with minimal effort.

Ingredients

• Asparagus – 1 lb
• Garlic – 2 cloves, minced
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Water – ½ cup

Instructions

1. Trim the tough ends off the asparagus by snapping them where they naturally break. This ensures you’re only cooking the tender part.
2. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, but not browned, to avoid bitterness.
3. Add the asparagus to the skillet, followed by water. Cover immediately to trap steam, which cooks the asparagus evenly.
4. Steam for 3-5 minutes, depending on thickness. The asparagus should be bright green and tender-crisp when pierced with a fork.
5. Remove the lid, sprinkle with salt, and toss the asparagus gently to coat. Let any remaining water evaporate for about 30 seconds.

Yield to the crisp-tender perfection of these garlicky spears, where each bite offers a whisper of garlic without overpowering the asparagus’s natural elegance. Serve them atop a rustic wooden board for an Instagram-worthy presentation or alongside your favorite protein for a meal that’s as balanced as your life aspires to be.

Quinoa and Black Bean Salad

Veggie lovers and quinoa enthusiasts, unite! This Quinoa and Black Bean Salad is the no-fuss, nutrient-packed dish that’ll have your taste buds doing a happy dance. Perfect for those ‘I want healthy but also delicious’ days.

Ingredients

• Quinoa – 1 cup
• Black beans – 1 can (15 oz), drained and rinsed
• Lime juice – 2 tbsp
• Olive oil – 1 tbsp
• Cumin – 1 tsp
• Salt – ½ tsp

Instructions

1. Rinse 1 cup of quinoa under cold water for 1 minute to remove bitterness.
2. Cook quinoa according to package instructions, then let it cool for 10 minutes. Tip: Fluff it with a fork to prevent clumping.
3. In a large bowl, combine the cooled quinoa, 1 can of drained and rinsed black beans, 2 tbsp lime juice, 1 tbsp olive oil, 1 tsp cumin, and ½ tsp salt.
4. Mix all ingredients until well combined. Tip: Let the salad sit for 5 minutes to allow flavors to meld.
5. Serve chilled or at room temperature. Tip: For an extra crunch, add diced avocado right before serving.

Who knew healthy could taste this good? The quinoa and black beans create a hearty texture, while the lime and cumin add a zesty kick. Try serving it in a hollowed-out bell pepper for a fun, edible bowl!

Baked Salmon with Dill

Craving something that’s both fancy and foolproof? Let’s dive into a dish that’s as easy to make as it is to devour—perfect for those nights when you want to impress without the stress.

Ingredients

• Salmon fillet – 1 lb
• Fresh dill – 2 tbsp, chopped
• Lemon – 1, sliced
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C). This ensures your salmon cooks evenly without drying out.
2. Line a baking sheet with parchment paper for easy cleanup—because who likes scrubbing pans?
3. Place the salmon fillet on the prepared baking sheet. Drizzle with olive oil, then sprinkle salt and black pepper evenly over the top.
4. Arrange lemon slices on top of the salmon, then sprinkle with chopped dill. The dill adds a fresh, herby punch that’s downright addictive.
5. Bake for 12-15 minutes, or until the salmon flakes easily with a fork. Overcooking is the enemy of moist salmon, so keep an eye on it!
6. Let it rest for 2 minutes before serving. This allows the juices to redistribute, making every bite as juicy as the last.

Zesty, herby, and melt-in-your-mouth tender, this baked salmon is a showstopper that’s surprisingly simple. Serve it over a bed of quinoa or with roasted veggies for a meal that’s as nutritious as it is delicious.

Roasted Sweet Potatoes

Sweet potatoes are the unsung heroes of the veggie world, and roasting them is like unlocking their secret superhero powers—crispy on the outside, tender on the inside, and downright delicious.

Ingredients

• Sweet potatoes – 2 lbs
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 425°F. This high heat is the secret to getting those crispy edges we all crave.
2. Wash and dry the sweet potatoes thoroughly. Any extra moisture can steam them instead of roasting, and we’re not about that life.
3. Cut the sweet potatoes into 1-inch cubes. Uniform size means even cooking—no one likes a half-raw, half-charred situation.
4. Toss the cubes with olive oil, salt, and black pepper in a large bowl. Make sure every piece is lightly coated; this is their flavor jacket.
5. Spread the sweet potatoes in a single layer on a baking sheet. Crowding leads to steaming, and we’ve already established that’s a no-go.
6. Roast for 25-30 minutes, flipping halfway through. You’ll know they’re done when they’re golden brown and fork-tender.

Caramelized to perfection, these roasted sweet potatoes are a symphony of sweet and savory. Serve them as a side, toss them in a salad, or just eat them straight off the tray—no judgment here.

Vegetable Stir Fry with Tofu

Buckle up, buttercups, because we’re about to turn your average weeknight dinner into a veggie-packed joyride that even the tofu skeptics will beg for seconds of.

Ingredients

• Firm tofu – 14 oz
• Vegetable oil – 2 tbsp
• Soy sauce – 3 tbsp
• Broccoli florets – 2 cups
• Carrots – 1 cup, sliced
• Bell pepper – 1, sliced
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated

Instructions

1. Press the tofu for 15 minutes to remove excess water, then cut into 1-inch cubes.
2. Heat 1 tbsp of vegetable oil in a large pan over medium-high heat. Add tofu cubes and cook until golden brown on all sides, about 5 minutes. Tip: Don’t crowd the pan to ensure each piece gets crispy.
3. Remove tofu and set aside. In the same pan, add remaining oil, then stir in garlic and ginger for 30 seconds until fragrant.
4. Add broccoli, carrots, and bell pepper. Stir fry for 5 minutes until veggies are crisp-tender. Tip: Keep the heat high to avoid soggy vegetables.
5. Return tofu to the pan, add soy sauce, and toss everything together for another 2 minutes. Tip: For a glossy finish, drizzle a bit more soy sauce right before serving.

Just like that, you’ve got a stir fry that’s a crunchy, savory symphony with a hint of ginger zing. Serve it over a mound of steaming rice or sneak it into a wrap for a lunchbox surprise that’ll have coworkers peeking over your shoulder.

Spinach and Mushroom Omelette

Who knew that the secret to conquering Monday mornings could be whisked into a fluffy, green-speckled masterpiece? This Spinach and Mushroom Omelette is your ticket to breakfast glory, proving that even the most basic ingredients can throw a party in your mouth.

Ingredients

• Eggs – 3
• Spinach – 1 cup
• Mushrooms – ½ cup, sliced
• Butter – 1 tbsp
• Salt – ¼ tsp
• Pepper – ⅛ tsp

Instructions

1. Crack the eggs into a bowl, add salt and pepper, then whisk until fully blended and slightly frothy.
2. Heat a non-stick skillet over medium heat (350°F), then melt the butter, swirling to coat the pan evenly.
3. Add the sliced mushrooms to the skillet, sautéing for 2 minutes until they start to soften and release their earthy aroma.
4. Toss in the spinach, stirring gently for 1 minute until just wilted, then spread the veggies evenly across the pan.
5. Pour the whisked eggs over the veggies, tilting the pan to ensure even coverage. Let it sit untouched for 30 seconds to start forming the base.
6. With a spatula, gently lift the edges of the omelette, tilting the pan to let uncooked eggs flow underneath. Repeat around the edges until the top is mostly set but still slightly runny, about 2 minutes.
7. Fold one half of the omelette over the other with the spatula, then slide it onto a plate. The residual heat will finish cooking the center to perfection.

This omelette emerges as a tender, golden envelope, bursting with the vibrant contrast of earthy mushrooms and fresh spinach. Serve it with a side of sass or a dollop of hot sauce for an extra kick that’ll make your taste buds dance.

Turkey and Veggie Meatloaf

Hold onto your aprons, folks, because we’re about to dive into a meatloaf that’s anything but boring. This Turkey and Veggie Meatloaf is here to shake up your dinner routine with its juicy flavors and sneaky nutrients.

Ingredients

• Ground turkey – 1 lb
• Carrots – ½ cup, grated
• Zucchini – ½ cup, grated
• Breadcrumbs – ½ cup
• Egg – 1
• Ketchup – ¼ cup
• Worcestershire sauce – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a loaf pan. Tip: A well-greased pan means your meatloaf will slide out like a dream.
2. In a large bowl, mix the ground turkey, grated carrots, zucchini, breadcrumbs, egg, ketchup, Worcestershire sauce, salt, and black pepper until just combined. Tip: Overmixing can make the meatloaf tough, so keep it gentle.
3. Press the mixture into the prepared loaf pan and smooth the top. Tip: For an extra glossy finish, brush a thin layer of ketchup on top before baking.
4. Bake for 45-50 minutes, or until the internal temperature reaches 165°F (74°C). Let it rest for 10 minutes before slicing.

Just imagine slicing into this meatloaf to reveal its moist, tender interior, packed with hidden veggies that even picky eaters will love. Serve it up with a side of mashed potatoes or atop a slice of toasted bread for a twist on the classic meatloaf sandwich.

Zucchini Noodles with Tomato Sauce

Yikes, who knew eating your greens could be this fun? Dive into a bowl of zucchini noodles that’s not just a feast for your eyes but a party in your mouth, all while pretending you’ve got your life together because, hey, you’re eating veggies.

Ingredients

• Zucchini – 2 large
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Tomato sauce – 1 cup
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Using a spiralizer, turn the zucchini into noodles. No spiralizer? A peeler works too, just peel into thin strips.
2. Heat olive oil in a large pan over medium heat. Tip: The oil should shimmer but not smoke.
3. Add minced garlic to the pan, sauté for 30 seconds until fragrant. Don’t let it brown!
4. Toss in the zucchini noodles, stirring gently for 2 minutes. They should soften but still have a bite.
5. Pour in the tomato sauce, mixing well to coat every noodle. Tip: Warm the sauce beforehand for even quicker cooking.
6. Season with salt and pepper, give it one final stir, and remove from heat after 1 minute. Tip: Overcooking leads to soggy noodles, and nobody wants that.

Boom! You’ve just made a dish that’s as vibrant as your personality. The zucchini noodles offer a crisp contrast to the rich, velvety tomato sauce, making each forkful a delightful crunch. Serve it up in a hollowed-out zucchini boat for that extra ‘wow’ factor at your next dinner party.

Cauliflower Rice Pilaf

Now, let’s talk about turning that sad, lonely cauliflower in your fridge into a dish that’ll make your taste buds do a happy dance. Cauliflower Rice Pilaf is here to save your dinner plans with its foolproof charm and sneaky health benefits.

Ingredients

• Cauliflower – 1 head
• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Vegetable broth – 1 cup
• Salt – ½ tsp
• Pepper – ¼ tsp
• Parsley – 2 tbsp, chopped

Instructions

1. Preheat a large skillet over medium heat (about 350°F) and add olive oil.
2. Add diced onion to the skillet, sautéing until translucent, about 3 minutes. Tip: Don’t rush this step; caramelized onions add depth.
3. Stir in minced garlic and cook for 1 minute until fragrant. Tip: Garlic burns fast, keep it moving!
4. Meanwhile, grate the cauliflower head into rice-sized pieces using a box grater or food processor.
5. Add cauliflower rice to the skillet, stirring to combine with onions and garlic.
6. Pour in vegetable broth, season with salt and pepper, then cover and simmer for 5 minutes. Tip: This steams the cauliflower to perfection.
7. Remove lid, fluff with a fork, and cook for an additional 2 minutes to evaporate any excess liquid.
8. Garnish with chopped parsley before serving.

And just like that, you’ve got a pilaf that’s fluffy, flavorful, and begging to be the base of your next bowl creation. Try topping it with a fried egg for breakfast, or mix in some roasted veggies for a hearty side.

Broccoli and Carrot Soup

Ever had one of those days where you’re craving something cozy but your fridge is giving you the cold shoulder? Let’s turn that broccoli and those carrots lounging in your veggie drawer into a velvety, vibrant soup that’s as easy to make as it is to devour.

Ingredients

• Broccoli – 2 cups
• Carrots – 1 cup
• Vegetable broth – 4 cups
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add chopped carrots to the pot, sautéing until they start to soften, about 5 minutes. Tip: Uniform pieces cook evenly!
3. Toss in the broccoli florets, stirring to coat them in oil, and cook for another 3 minutes.
4. Pour in the vegetable broth, bringing the mixture to a boil. Then, reduce heat to low and simmer for 15 minutes. Tip: A gentle simmer means tiny bubbles, not a rolling boil!
5. Season with salt and pepper, then blend the soup until smooth using an immersion blender. Tip: For extra silkiness, strain through a fine mesh sieve.

Kick back with a bowl of this emerald-green goodness, where the sweetness of carrots meets the earthy depth of broccoli. Serve it with a swirl of cream or a sprinkle of cheese for a touch of decadence.

Grilled Shrimp Skewers

Zesty doesn’t even begin to cover these Grilled Shrimp Skewers—they’re the life of the party, and they know it. Perfect for those who like their seafood with a side of sass and a sprinkle of summer vibes.

Ingredients

• Shrimp – 1 lb
• Olive oil – 2 tbsp
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Lemon – 1, juiced

Instructions

1. Preheat your grill to medium-high heat (375°F to 400°F). Tip: A well-heated grill means those beautiful char marks we all crave.
2. Thread the shrimp onto skewers, about 4-5 per skewer. Tip: If using wooden skewers, soak them in water for 30 minutes first to prevent burning.
3. In a small bowl, mix olive oil, garlic powder, salt, and lemon juice. Brush this mixture generously over the shrimp skewers. Tip: Don’t be shy—this marinade is where the magic happens.
4. Place the skewers on the grill. Cook for 2-3 minutes per side, until the shrimp are pink and opaque.
5. Remove from the grill and let them rest for a minute. This lets the juices redistribute, making every bite as juicy as the last.

Crunchy on the outside, tender on the inside, these skewers are a textural dream. Serve them atop a bed of greens or with a side of sassy remoulade for dipping—because everything’s better with dip.

Avocado and Chickpea Salad

Craving something that’s both a breeze to whip up and a joy to devour? Look no further than this Avocado and Chickpea Salad, a dish that’s as nutritious as it is Instagram-worthy. Perfect for those days when you want to eat like a health guru but prep like a couch potato.

Ingredients

• Avocado – 1, large
• Chickpeas – 1 can (15 oz), drained and rinsed
• Lemon juice – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. In a large bowl, mash the avocado with a fork until it reaches your desired consistency. Tip: Leave some chunks for texture.
2. Add the drained and rinsed chickpeas to the bowl with the mashed avocado.
3. Drizzle the lemon juice and olive oil over the avocado and chickpeas. Tip: Fresh lemon juice adds a brighter flavor than bottled.
4. Sprinkle the salt and black pepper over the mixture.
5. Gently toss everything together until well combined. Tip: Use a folding motion to keep the chickpeas intact.

Avocado and Chickpea Salad boasts a creamy texture with a satisfying crunch from the chickpeas, all brightened up by the zesty lemon. Serve it atop a slice of toasted sourdough for an open-faced sandwich that’s anything but basic.

Baked Cod with Lemon and Herbs

Now, let’s dive into a dish that’s as easy to love as it is to make, perfect for those nights when you want to feel fancy without the fuss. Baked cod with lemon and herbs is your ticket to a delicious, no-sweat dinner that’ll have everyone thinking you’re a gourmet chef.

Ingredients

• Cod fillets – 4 (6 oz each)
• Lemon – 1, sliced
• Fresh thyme – 2 tbsp
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F. This ensures your cod cooks evenly and gets that perfect flaky texture.
2. Place the cod fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and season both sides with salt and black pepper.
3. Arrange lemon slices on top of each fillet and sprinkle with fresh thyme. The lemon not only adds flavor but keeps the fish moist.
4. Bake for 12-15 minutes, or until the cod flakes easily with a fork. Overcooking is the enemy of tender fish, so keep an eye on it!
5. Serve immediately. For an extra touch, garnish with additional thyme or a squeeze of fresh lemon juice.

Enjoy the light, flaky texture and the bright, herby flavors of this dish. It pairs wonderfully with a side of roasted vegetables or a crisp salad for a meal that’s as nutritious as it is delicious.

Stuffed Bell Peppers with Quinoa

Who knew that stuffing a bell pepper could be such a game-changer? These Stuffed Bell Peppers with Quinoa are not just a meal; they’re a vibrant, edible bowl of joy that’ll make your taste buds do a happy dance.

Ingredients

• Bell peppers – 4
• Quinoa – 1 cup
• Vegetable broth – 2 cups
• Black beans – 1 can (15 oz), drained
• Corn – 1 cup
• Shredded cheese – 1 cup
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F. This is the perfect temperature to get those peppers tender without turning them into mush.
2. Cut the tops off the bell peppers and remove the seeds. Pro tip: Save the tops! They make for a cute little hat when serving.
3. Rinse the quinoa under cold water. This step is crucial to remove any bitterness.
4. In a saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes. The quinoa is done when all the liquid is absorbed.
5. While the quinoa cooks, heat olive oil in a pan over medium heat. Add the black beans and corn, cooking for 5 minutes until slightly browned.
6. Mix the cooked quinoa with the black beans and corn. Stir in half the shredded cheese and salt.
7. Stuff the bell peppers with the quinoa mixture. Top with the remaining cheese.
8. Place the stuffed peppers in a baking dish. Bake for 25 minutes, or until the peppers are tender and the cheese is bubbly and golden.

Zesty, hearty, and packed with texture, these stuffed peppers are a feast for the senses. Serve them on a bed of greens for an extra crunch or with a dollop of sour cream to balance the flavors. Either way, you’re in for a treat!

Lentil Soup with Vegetables

Ever had one of those days where you’re craving something hearty, healthy, and downright delicious, but the thought of cooking feels like climbing Everest in flip-flops? Enter the hero of our story: lentil soup with vegetables. It’s the culinary equivalent of a warm hug, packed with nutrients and flavor, and it’s about to make your weeknights a whole lot brighter.

Ingredients

• Lentils – 1 cup
• Carrots – 2, diced
• Celery – 2 stalks, diced
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Vegetable broth – 4 cups
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion, carrots, and celery to the pot. Sauté until the onions are translucent, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add lentils, vegetable broth, salt, and black pepper to the pot. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender.
6. Tip: For a smoother texture, blend half the soup and mix it back in.
7. Tip: If the soup is too thick, add more broth or water until desired consistency is reached.
8. Tip: Garnish with a squeeze of lemon juice for a bright flavor boost.

Kick back and savor the rich, comforting flavors of this lentil soup. The lentils offer a satisfying bite, while the vegetables meld into a symphony of taste. Serve it with a slice of crusty bread for dipping, or top with avocado slices for a creamy contrast.

Greek Yogurt with Berries

Picture this: a bowl so vibrant it could double as your morning mood booster, Greek Yogurt with Berries is the no-fuss, all-flavor hero your breakfast (or snack time) deserves. It’s like a hug in a bowl, but with fewer calories and more Instagram potential.

Ingredients

• Greek yogurt – 1 cup
• Mixed berries – 1 cup
• Honey – 1 tbsp

Instructions

1. Scoop 1 cup of Greek yogurt into a bowl. Tip: For extra creaminess, let the yogurt sit at room temperature for 5 minutes before serving.
2. Wash 1 cup of mixed berries under cold water and pat them dry with a paper towel. Tip: Frozen berries? No problem! Just thaw them in the fridge overnight for the best texture.
3. Arrange the berries on top of the yogurt in a visually pleasing manner—because we eat with our eyes first.
4. Drizzle 1 tbsp of honey over the berries and yogurt. Tip: Warm the honey for 10 seconds in the microwave for easier drizzling and a touch of decadence.

This dish is a symphony of textures—creamy yogurt, juicy berries, and that golden honey drizzle that ties it all together. Try serving it in a clear glass to showcase those gorgeous layers, or better yet, straight from the bowl with zero shame.

Homemade Hummus with Veggie Sticks

Dive into the creamy, dreamy world of homemade hummus that’ll make your taste buds do a happy dance, paired with crisp veggie sticks for that perfect crunch. It’s the snack-time hero you didn’t know you needed until now.

Ingredients

• Chickpeas – 1 can (15 oz), drained
• Tahini – ¼ cup
• Lemon juice – 2 tbsp
• Garlic – 1 clove
• Olive oil – 2 tbsp
• Cumin – ½ tsp
• Salt – ½ tsp
• Water – 2 tbsp
• Carrots – 2, cut into sticks
• Celery – 2 stalks, cut into sticks
• Cucumber – 1, cut into sticks

Instructions

1. In a food processor, combine chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt. Process for 1 minute.
2. Scrape down the sides of the food processor with a spatula. Add water and process for another 2 minutes until smooth. Tip: For extra creamy hummus, peel the chickpeas before processing.
3. Transfer the hummus to a serving bowl. Drizzle with a little olive oil and sprinkle with a pinch of cumin for garnish. Tip: Let the hummus sit for 10 minutes before serving to allow flavors to meld.
4. Arrange carrot, celery, and cucumber sticks around the bowl of hummus. Tip: For an extra crunch, chill the veggie sticks in ice water for 10 minutes before serving.

Light as a feather yet packed with flavor, this hummus is silky smooth with a hint of tang and spice. Serve it with a rainbow of veggie sticks for a snack that’s as fun to look at as it is to eat, or spread it on toast for a quick and tasty breakfast upgrade.

Conclusion

Delightfully crafted for your health and taste buds, this roundup of 18 low-fat, low-sodium recipes is your ticket to a healthier lifestyle without sacrificing flavor. We invite you to dive into these dishes, find your favorites, and share your culinary adventures with us in the comments below. Don’t forget to pin this article on Pinterest to spread the joy of healthy cooking with friends and family!

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