Weeknight Easy

March 22, 2012

Secret Low-Sodium White Sauce

Shhh. I’m going to let you in on a little secret. White sauce. It’s usually made of milk, cheese, butter, and other ingredients that can be full of sodium. But here’s what people don’t know. And please, try to contain your reaction as we don’t want to draw attention to this news. White sauce doesn’t need milk, cheese, or butter. (Are you sitting down?) White sauce can actually be made with one, simple ingredient: Cauliflower. Steamed cauliflower that gets pureed with a little bit of water and, if you’re feeling up to it, a head of roasted garlic. Amazingly, the result […]

March 20, 2012

Low-Sodium Red Lentil Soup

I’ve got a case of the stressies today. The kind where the to-do list just never seems to get to-done. Where the laundry piles up as soon as I fold the last load. The papers I meant to file in 2011 are now buried under the ones I mean to file in 2012. I’m still answering emails from last November. And let’s not even talk about the ones that have come in since then. It seems like the only thing I’ve been able to finish in a timely fashion is the first book of the Hunger Games. (So good) And […]

March 16, 2012

Low-Sodium Thousand Island Sliders

A few interesting things happened this morning. I lugged every piece of heavy cooking equipment out of the cabinets. Food processor. Stand up mixer. Blender. I covered my kitchen in flour. I whipped up salt-free burger buns in less than an hour. Really. And I totally dominated an all veggie, low-potassium, low-sodium slider with low-sodium drippy and delicious thousand island dressing. A recipe that not only completes this week’s run of drive-through makeovers for Nick Cannon. But also lends itself perfectly to introducing you to a low-sodium reuben sandwich recipe (made by my amazing sis-in-law and her boy-toy) that you can enjoy this […]

March 8, 2012

Low-Sodium Corn Poblano Posole

When thinking about making posole, two things may seem to pose a challenge: time and the hominy. Now the whole “time” thing really isn’t much of an issue. While this recipe may seem complicated, it really just involves sticking things (peppers, chicken, soup) in pots and pans and letting them heat and cook. There’s no risotto-like ball-and-chain action here. Once you plop those ingredients in your cooking decive, you can seriously let them do their thing. On their own. While you do yours. So as for time? We’ve got that one covered. But hominy. That’s a challenge of a different […]

February 23, 2012

2012 Love Your Heart Recipe Rally

Let’s begin with the facts and the numbers, because that’s a very good place to start: The recommended daily sodium intake for a healthy American is 2,300mg, which equals 1 teaspoon of salt The recommended daily sodium intake for over 50% of adults (due to health problems, age, and other needs) is 1,500mg, which equals just over 1/2 teaspoon of salt Nine out of 10 Americans (that’s 90%) eat more than the recommended daily intake of sodium, averaging over 3,300mg (and if you really consider the soy-sauced sushi, chorizo burrito, and milk swamped cereal…that number clilmbs even higher) More than 800,000 […]

February 16, 2012

On Top of Low-Sodium Spaghetti Squash

I really love a deeply meaty pasta sauce. There is something about lusciously simmered tomatoes mixed with browned chunks of beef (or pork in this case) and a sprinkle of fresh herbs that is just irresistible. To the point that I would almost rather eat the entire pot of pasta sauce rather than deal with those pesky noodles getting in the way. Waiting for them to boil is just too much. A spoon will do. Thank you. But when you add the delicate strings of spaghetti squash, which turn and tumble around a fork just like spaghetti should, suddenly, the […]

February 14, 2012

Low-Sodium Spaghetti Squash Snapper

Officially obsessed. This bulbous vegetable holds so many surprises inside. And while I always mistakenly thought that it would (a) taste gross and (b) be difficult to cook, turns out that I was wrong on both accounts. I really love when I’m wrong. So let’s begin by talking about preparing spaghetti squash. All you need to do is stick it on a pan. Whole. No cutting necessary. Easy so far, right? Then, place that pan with the squash into the oven at 375 dgF. And let it soften until you can easily slice it in half with a knife (no […]

February 10, 2012

Low-Sodium Cauliflower Steaks

So let’s say you’re having a big group over for dinner and you plan on making this: But we’ll get back to the beef another time. Because, let’s say that you or one of your guests could not eat the meat you see above. What do you do? The answer is cauliflower steaks. Yes, a hearty main made from a small head of cauliflower that is chopped into thirds to create slabs of non-meat steakery. Trust me, vegetarians,vegans, and those watching their sodium and protein intake will appreciate the creativity. They will also appreciate the smokey seasoning that you rub […]

February 7, 2012

Low-Sodium Winter Comforts

Here are the things I learned this week: 1) Although I love being barefoot or in sandals, rain boots are definitely the right choice when it’s raining. 2) Madonna still totally rocks. Like, seriously. 3) Steaks can be made out of cauliflower (see: Thursday’s post). 4) Curling up on the couch with something warm (i.e. a blanket, freshly baked bread, breakfast for dinner, and soup) is the perfect way to ward off chilly weather. So below, find some of my favorite cozy, low-sodium recipes for when the temperature drops. Make one, two, or all three this week. And save your […]

December 1, 2011

By The Slice

Most people get their pizza at the local pizza joint. Or from the pizza guy. Or from the pizza counter that offers up hearty pieces of pie by the slice. I got mine in the mail. A few months ago, the lovely couple Tom and Sue of GalloLea Organics sent me an email to ask if I wouldn’t mind trying their low-sodium pizza and new low-sodium pizza sauces. It was like asking me if I wanted chocolate for dinner for the rest of my life. Obviously the answer was a resounding yes, and a few weeks later a little paper […]

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