Share your favorite low sodium recipes!

FaunalFantasy
FaunalFantasy Posts: 47 Member
in Recipes
I was just placed on a restricted sodium diet due to Meniere's Disease. 1000mg - 1500mg per day sodium is super hard to accomplish if you eat anything prepared outside of your home. I have discovered that I can rarely eat anything frozen, canned, or bottled. Even bread has too much sodium! My diet has been very repetitive and bland since my diagnosis. I need some inspiration! Specicically, a low cal low sodium salad dressing is a must, but any recipes would be great!

Replies

  • dklibert
    dklibert Posts: 1,196 Member
    Here is an old thread that you may want to read: http://www.myfitnesspal.com/topics/show/1439493-low-sodium-recipes-wanted

    My Mom was put on a low sodium diet too. I have been helping her find recipes. I have discovered adding citrus zest and/or juice brights a lot of recipes. Also vinegar does the same thing.

    Here are some of the recipes that have been a success with my mom: http://soupspiceeverythingnice.blogspot.com/p/low-sodium-recipes.html
  • dklibert
    dklibert Posts: 1,196 Member
    More links you may find helpful:

    http://www.lowsodiumcooking.com/free/Archive.htm

    http://www.sodiumgirl.com/

    http://dontsalt.blogspot.com/2008/09/low-sodium-pantry-vinegar.html

    This chicken was amazing! Even my sister (a salt shaker) loved it. http://lowsodiumblog.com/2012/07/sues-greek-roast-lemon-chicken-kota-lemonato/
  • IzzyBooNZ1
    IzzyBooNZ1 Posts: 1,289 Member
    bump !
  • xael1234
    xael1234 Posts: 51 Member
    pinterest and yummly I have had success on them. I try to keep my sodium about 800 but have been slacking last few days and can feel it . (heart issues)
    it is the hardest eating out, I finally just started packing meals for all of us so if we are doing errands we can just dig into those instead of grabbing something out.
    Most of my recipes are low sodium, I'll see what I have
  • woofer00
    woofer00 Posts: 123 Member
    I made a variation of this this past weekend to combat a high sodium dinner out. I slow cooked it for 6 1/2 hours on low in my 3 qt crock pot overnight, but you could get done in under an hour (not including bean prep).
    http://www.ambitiouskitchen.com/2014/02/butternut-squash-chickpea-lentil-moroccan-stew/

    The variation was:
    adding 12 oz of ground turkey, browned in 1/2 tsp oil (added 250mg sodium overall, but I wanted the added protein + flavor)
    using homemade vegetable stock (rinse all your veg scraps and toss into boiling water, simmer for 10+ minutes, strain, and add)
    using dried beans (soak the night before or hard boil for 5 minutes and soak an hour)
    added no salt and instead doubled down on spices, ginger, garlic, herbs.

    Total nutrition as made (I divided to 6 portions)
    Calories: 2126
    Carb: 313 g
    Sugar: 58 g
    Fiber: 1034 g
    Fat: 38 g
    Sat Fat: 9 g
    Poly: 6 g
    Mono: 5 g
    Trans: 0 g
    Chol: 236 mg
    Protein: 155 g
    Sodium: 380 mg
    Potassium: 7150 mg

    VitA: 2122%
    VitC: 430%
    Calcium: 87%
    Iron: 223%


    This makes a LOT of stew. 1 1/2 cups is definitely filling. I let it cook longer to mush out the texture, but that's just my preference.
  • dklibert
    dklibert Posts: 1,196 Member
    Made this tonight, it had great flavor. I used 1 hatch chili and it was just warm spicy not spicy hot. Really good.

    Low Sodium Beef Vegetable Soup
    Makes 12 servings

    Ingredients

    1 or 2 Hatch or Anaheim (California) green chilies
    1 lb. 93% lean ground beef
    1 cup chopped onion
    1 cup sliced celery
    3 (15 oz.) cans no salt added diced tomatoes with garlic, onions and oregano (liquid included)
    3 1/2 cups water
    16 oz. frozen mixed veggies
    1 packet sodium free beef bouillon
    1/2 tsp black pepper, or to taste

    Directions

    Pre-heat grill to medium-high heat for 10 minutes.

    To grill the chilies: Place chilies on the grill. Grill for five minutes on each side on medium high heat. Remove chilies and cover with plastic wrap. When chilies are cool enough to touch, peel off the skin of the chilies. Cut chilies in half from stem to tip, remove seeds, stem and veins. Chop into small dice.

    Brown beef and onion on medium–high heat. Puree two can of tomatoes in a blender until the texture of pasta sauce add to pot. Add remaining ingredients and bring to a boil. Lower the heat, cover and simmer for 30 minutes.

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