Quick Fix

November 6, 2013

Greens, Eggs, and Kale French Toast

Let’s talk about leftovers. Kale pesto leftovers, to be exact. After hosting three, yes THREE, parties last weekend, I had two big cups of kale pesto leftovering in my fridge. And after inserting the kale pesto remains into pastas and potatoes and potato pastas, I still had half a dozen globs or so to play with. Which brings me to toast. French toast, to be exact. Typically, french toast is made with a mixture of eggs, milk, maple syrup, vanilla extract, and perhaps a pinch of cinnamon and a sprinkle of powdered sugar. In sum: it’s sweet. But as you […]

October 11, 2013

Weekly Obsessions

Oh hey new Sodium Girl column! Nice to finally meet you! Yes siree. It’s here. A weekly round-up of awesome and tasty nibbles from the Internet that will keep you appropriately busy and full and inspired all weekend long. For a while now, I have wanted to create a space where I could tell you all about the cool articles I read, dishes I tried, or products that landed on my doorstep during the past week(ish). A space where I could answer questions and give you the information needed to get creative and silly and totally salt-free in your kitchen […]

October 9, 2013

Chinese Five Spice Quinoa Meatballs

When’s the last time you had an Chinese Quinoa Meatball? TRICK QUESTION! Because the answer is probably never, because I totally just made them up. (Please note: no official research was done to confirm this statement). So I guess the better question then is WHEN will you eat a Chinese Quinoa Meatball? Let’s just make that a resounding, SOON! Because these meatballs are the perfect metaphor for satisfying low-sodium living. They’re all about not just losing the salt and sodium, but replacing them with interesting, intriguing, and attractive tastes. Taking salty ducks and turning them into gorgeous low-sodium swans. Or […]

September 27, 2013

Kidney Friendly Pumpkin Quesadillas

Fall. It’s the time of year that people go totally bonkers over pumpkin. Pumpkin spiced lattes. Pumpkin muffins. Pumpkin perfume. Pumpkin colored pants. Pumpkins in windows, on doorsteps, and pretty much every which way you look. Which leads me to this announcement: It’s officially gourd season, people, and we want to be a part of it. So I started thinking of new ways to get more pumpkin in my food and my life. Because as a kidney-friendly and low-sodium ingredient (both in the canned and fresh forms), it will help you spice up and switch up favorite recipes. Of course, there’s […]

September 9, 2013

Baked Tofu Fries

I’m actually going on a vacation. A real life break from real life (kind of). And I can’t wait to tell you all about when I return. But in the meantime I’m leaving you with a Bon Voyage pre-vacation souvenir. I call them Tofu Fries and I really think you should give them a go while I’m gone. They’re really easy to make. Super low-sodium, as long as you make sure your firm tofu contains 0 to 15mg of sodium. And they’re completely addictive so don’t say I didn’t warn you. And apparently Mark Bittman loves them too because a […]

August 30, 2013

Bake-less Low-Sodium “Cheese” Cake

Cheating as a kid is bad. I think I did it once and I’m pretty sure it didn’t make me feel very good. But when you enter adulthood, the rules totally start bending. And “cheating” a bit to make life’s to-do list a little easier, faster, and mostly easier starts being a good thing. And whether you call it cutting corners or life hacking or dry shampoo — taking a short cut every now and then is always acceptable, often genius, and when it comes to overcoming dietary challenges, totally necessary. So let’s do it. Let’s cheat on cheesecake. And let’s […]

August 26, 2013

Freezing Summer: Float Pops

We learn most lessons in kindergarten: it’s kind to share, paint is for your hands, naps are essential (as are cookies and milk), and while playdough isn’t tasty, if you eat some, it won’t kill you either. But today’s pearl of wisdom hails from beyond the childhood homeroom and from nature itself. Or bears more specifically. Beyond preventing forest fires, bears know what’s up when it comes to preparing for the winter months. As summer closes up shop, they stock up. They hoard, they save, the pluck the best of what the warm days had to offer and make sure its […]

August 9, 2013

Zucchini Tortilla Bites

There are exactly three things I am super good at: 1) putting two words together to make one new word; 2) feeding friends during spontaneous gatherings, and 3) finding awesome substitutes for high-sodium ingredients. And low and behold, all three of these highly-useful talents have finally come together in one small bite of food. The Zucchini Tortilla Bite. It’s a snappetizer (snappy appetizer) that can be easily thrown together when unexpected guests arrive, wowing everyone with the pure geniusness (and tastiness) of stringy, melty zucchini used in place of salty cheese. So I’m going to keep it short and spicy this […]

June 21, 2013

Greek Yogurt Egg Salad

I never understood why tea was for two. I mean, it’s fabulous to have one-on-one time with a special friend. But if I’m making tea (or cocktails) you better believe the more is always the merrier. And summer seems to be filled with these kinds of last minute get togethers. Whether it is a beautiful sunny day and you skip work for a picnic in the park. Or have breakfast plans for a few that quickly turns into brunch for many. Needless to say, I’m the queen of over-inviting and finding reasons to rally people around my table (or bar). […]

March 1, 2013

Eat, Meet, Write

I’m overwhelmed. Not in the stressy way. But in the “oh my god this is what makes life so grand” kind of way. Because over the last two weeks, I’ve had the amazing opportunity to meet so many of you out there in the blogosphere. I’ve heard your stories. We’ve swapped low-sodium recipes. We’ve even had a hug or two hundred. And I’m blown away by the amazing low-sodium community that exists. And they waves that, together, we are creating in the culinary and health world. We’re changing the look of salt-free food, people. And things are only going to […]

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