Sodium Girl

Low-Sodium Faking Bacon

Heart Health Month is coming to a close. And so I thought there’s no better way to celebrate these few weeks of good health and good choices than to talk about salt-free, low-sodium bacon. Wait, what? Now I know that high-fat, high-calorie, high-sodium bacon is usually on the “don’t you touch that!” list for people watching their weight and cholesterol and overall health. And especially in light of the dramatic childhood obesity shift (did you read about this), I do feel a pang of guilt even promoting eating pork belly, i.e. one fatty cut of meat. But here’s the thing. […]

February 21, 2014

Weekly Obsessions 2.21.14

We talk a lot about our palates. But today, let’s talk about our palettes. The color wheel. The rainbow. The wide array of grassy greens, sunny yellows, and juicy purples to choose from when decorating your dinner plate. Playing around with the hue of your ingredients is just as important as playing around with sweet, spice, sour, and even salty flavors. Because when something looks good, it magically starts to taste good too. And by pairing pleasant looking foods together, you will easily take low-sodium dishes from palatable to crowd-pleasing. Which is why this simple winter white salad with dashes […]

February 19, 2014

Crunchy Cornmeal Broccoli

For all those broccoli haters and naysayers, I’m about to seriously rock your world. And change snack time forever. FOREVER. In doing some research on how to make truly scrumptious turnip fries (this is a thing), I discovered the power of mixing vegetables with a simple cornmeal coating, thanks to the gorgeous blog My New Roots. Her “shake and bake” strategy cuts down on time and mess while increasing the crunchy coating factor. Meaning, little work and big crunchy results. And since trying this technique with turnips and baby broccoli florets, I’ve also used it to make flour and fry-free […]

February 14, 2014

Weekly Obsessions 2.14.14

I’m not going to lie. I’ve had a few handfuls of candy this morning and it isn’t even 9am yet. Valentine’s Day! You get me every time. I also ate a few of these date caramels you see above. But considering they are made from coconut milk, coconut oil, dates, and dark chocolate, I’m pretty sure they actually count as breakfast. (And while I have to keep the recipe a secret for now for a super special surprise, here’s a recipe for date caramels to get you started on our own). But just in case you are like me and […]

February 12, 2014

Egg in a Heart

Remember my good friend who didn’t have any special dietary needs but decided to put herself on a low-sodium diet for the month of January, just to put herself in my shoes for a little while and experience a whole new world of flavor makers? Well one thing you didn’t know was that when that friend decided to cut out salt and processed foods and embark on this routine shifting, meal changing experiment, she also started another life-altering adventure at the same time. She started dating a new dude. Yup. True story. Just as she was getting to know a […]

February 5, 2014

#YOLOsodium

Holy calendar, it’s February. And as you know from past years (and trips to the drug store), this month is all about cupids and arrows, valentines and love letters, and of course, lots of hearts. But not just the kind filled with chocolate and candy. It’s also about the big one, right there, in your own chest. Which is THE most important heart of all. And worth celebrating in a big way. For the last three Februarys (one, two, three), I’ve rung in Heart Health Month with my annual Recipe Rally. A big online potluck where amazing bloggers from around the […]

January 30, 2014

Salt-Free Super Steam Buns

Happy almost Super Bowl Chinese New Year. If you’ve never celebrated before, it’s a very special time of year where people eat dumplings and chicken wings all in the same weekend. Or at least, that’s what is happening in my house. And if you’ve been on the Internet lately you’ve probably been bombarded with different recipes for dim sum, pot stickers, and egg rolls, all loaded with high sodium products (including those ready to use wrappers). Which is why I made something special for you: SUPER SALT-FREE STEAMED BUNS. All so you can celebrate, of course. First things first, I […]

January 24, 2014

Creamy Chowder’d Corn

Friends. Let’s chat for a quick second. Whether you’re cold or have a cold (and I’m going to assume it’s one of the two right now), this chowder’d corn is just what you need. But wait, what in the what is chowder’d corn? Well I’m so glad you asked, because I cannot wait to tell you all about it. Chowder’d corn is simply frozen (or fresh) corn, blended with a little water. It can be used in pretty much anything from a creamy corn sauce for tacos to a creamy corn broth for chicken and mushroom soup to a creamy corn […]

January 15, 2014

Banana Blueberry Coconut Pancakes

I’ll start with an apology as I’ve kind of gone bonkers for bananas lately. They’re just so mushy and malleable and crazy transformative when it comes to creativity in the kitchen. And I just simply cannot get enough of them lately. Of course there are banana breads and banana smoothies. But did you know that bananas can also be used as a substitute for eggs? True story. Or that with a little powdered sugar, they can become buttercream-like frosting, without the buttercream? Or that, when mixed with sugar and cinnamon, they make a delightful and sweet stand in for butter […]

January 10, 2014

Weekly Obsessions 1.10.14

This has been a super week for substitutions. And I am so beyond grateful to thekitchn.com for letting me kick off the new year with five days of food swaps. So to keep things short (and tasty), here are some links from the web this week that will help you reinvent your favorite dishes and give some unsuspecting ingredients a chance in the spotlight. OLD INGREDIENT, NEW TRICK: Do you sometimes wish we lived in a world where broccoli could be breadcrumbs, bananas could be buttercream, potatoes could be quiche crusts, cauliflower could be burger fillers, and lentils could be gravy? Well […]

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