Let me begin by saying UGH. Simply, ugh. Because sometimes we just have to admit to our struggles and show ourselves spilling the beans instead of faking it and serving up a perfect platter of them.
So again, let me say ugh. And let me invite you all to say it with me.
It has been a crazy few days (slash, year) and my good intentions of giving you a beautiful picture and recipe earlier this week got trumped by both physical (a visit to the ER) and technological (big girl camera problems) snafus.
But here’s the good news: it’s Friday! This ugh week is over. And to celebrate, I’ve got a great list of reads and eats to keep you cooking and creating and thinking and tinkering all weekend long.
Best news of all, though, is that even when life goes UGH it is bound to also AHH. And MMM. And YUM! And hip hip hooray, yee haw, and blama lama ding dong. True story.
So remember that when life or low-sodium cooking has you feeling overwhelmed or stressed, simply take a breath. Say ugh. And then throw in some sweetness or citrus or spice to perk yourself (and your food) up a little bit.
Take some time this weekend to make something unexpected and remember, chow on.
PALATE PLEASER: Unexpected ingredient twists make your mouth go WHOA. So this weekend try a sweet, savory breakfast mix of stone fruit (before it’s gone!), poppy seeds, and low-sodium FAGE Greek yogurt. Prepare to have a Joey Lawrence moment.
INGREDIENT UPGRADE: Applesauce, you’ve been served. Better. And more tasty. And more grown-upy.
DINNER GUESTS: When someone uses the words “best” and “chicken” in the same sentence, you better listen up. The recipe lives here care of Jamie Oliver. And to keep it low-so and light, just skip the salt and use salt-free garlic powder or smoked paprika instead. And then switch out the milk for coconut milk.
PIECE OF CAKE: I’m freaking out because this sweet polenta cake recipe looks simple and salt-free. Just use applesacue instead of buttermilk.
ADVENTUROUS EATS: A good low-sodium diet starts with stretching your comfort foods. Which means making quinoa beet pancakes. I know, you’re ecstatic. Just be sure to use salt-free baking powder and baking soda. Skip the salt. And thank me later.
IMPOSSIBLE EATS: Once upon a time, I made low-sodium, vegan Twinkies. You can too. The end.