One-Pan High-Salt Turkey, Potatoes & Carrots

Symptom rationale

Disorder	Helpful?	Why / Caveats
POTS	✔︎ Yes	The dish is intentionally salted to deliver ~1 300 mg sodium per serving, a “mini-bolus” that can raise plasma volume and steady orthostatic dizziness.
Lupus	⚪︎ Neutral	Lean turkey and root veg are fine, but the high sodium offers no anti-inflammatory benefit and may aggravate swelling if you’re already retaining fluid.
Vestibular migraine	✔︎ Generally safe	Plain turkey and fresh veg are low histamine; salt alone is not a trigger for most people.

Bottom line: reach for this meal on days when dizziness is front-and-center and joints or migraine risk are quiet.

Ingredients — 2 hearty servings

Item	Amount	Sodium contribution
Turkey breast, cubed 1-inch	12 oz	90 mg
Baby potatoes, halved	2 cups	minimal
Carrots, 1-inch chunks	2 cups	minimal
Olive oil	2 Tbsp	—
Fine sea salt	1 tsp (5.6 g)	2 240 mg total (≈1 120 mg per serving)
Garlic powder	½ tsp	—
Dried thyme	½ tsp	—
Cracked pepper	to taste	—

30-minute method (standing ≤ 10 min)

1. Pre-heat oven to 425 °F (220 °C).

2. Toss turkey, potatoes, and carrots with olive oil, 1 tsp salt, garlic powder, thyme, and pepper on a parchment-lined sheet pan.

3. Roast 25 min, stirring halfway, until turkey reaches 165 °F and potatoes are fork-tender.

4. Rest 2 min; plate and eat seated.

Nutrition per serving

• Protein  33 g

• Sodium  ≈ 1 300 mg

• Fiber   5 g

• Prep/standing 10 min | Total time 30 min