While being on a very low sodium diet these past few weeks has proved challenging, truth be told, it's not nearly as difficult as I initially thought.
It's taken a bit of research, but I've found a host of no/low sodium products to replace my old staples. I'll be sharing my favorites with you once I've had a chance to give each a thorough taste test.
I'm even finding restaurants to be accommodating. I went out with my family this past Friday night to a local Italian restaurant (La Cauronne in Montclair, NJ) and they prepared for me a delicious, no sodium added meal.
My next step is to start revamping some of my old standby recipes to meet my new low-sodium lifestyle.
Having gone to school in Buffalo, NY, I've been a huge fan of hot wings for many, many years. I developed a low-fat Buffalo Chicken Wrap recipe that I've now modified further to cut sodium. Specifically, I've gotten rid of the wrap and found some lower-sodium ingredients that enable me to keep this meal below 250 mg/sodium.
Enjoy! Susan's Hot Chicken Tenders On Greens
4 oz skinless chicken breast cut in to tenders 1 Tsp Choula hot sauce 1 Tsp white wine vinegar 25 grams Fage 2% Greek style yogurt 1/4 ounce Artisinal Valdeon Blue Cheese 1/2 cup lettuce 5 cherry tomatoes, halved 10 slices cucumber
Grill chicken and while still warm soak in a mixture of the hot sauce and white wine vinegar. While the chicken marinates mix the blue cheese with the yogurt. Make a salad out of the lettuce, tomatoes and cucumber. Place the chicken on top and use the blue cheese yogurt as a dressing.
I would add a quarter cup of cooked, whole wheat couscous to round out this meal.
A note about the ingredients: I've found Choula brand hot sauce to be lower in sodium than my old standby, Louisiana Crystal. Artisinal Valdeon Blue Cheese is an intensely flavored Spanish Blue, that is less salty than Stilton or Gorgonzola. A little goes a long way.