I’m often asked about creating menus that cater to various dietary restrictions, and it can be a challenge to keep things both interesting and nutritious. For instance, I recently worked with a group that had vegan, gluten-free, and low-sodium preferences. It’s all about creativity and planning! What tips or recipes have you found helpful in balancing dietary needs while keeping meals enjoyable?
I’ve had success with lentil-based salads that are both filling and adaptable… Using herbs and spices can really elevate simple ingredients and keep things interesting — definitely agree that creativity plays a big role! What’s your go-to for adding flavor without hitting any dietary restrictions?
For gluten-free and vegan, quinoa salads with roasted veggies work great! You can easily tweak the dressing to keep it low-sodium. Love the creativity you mentioned! 
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I find using cauliflower rice as a base really helps with low-sodium and gluten-free preferences. It absorbs flavors well and keeps it light! @ewhite16, have you tried that?